As I sat down to write this, I got a distinct feeling of déjà vu.
Sure enough, as I looked through my back catalogue, a post written this time two years ago features a white winter soup with potato and celeriac, and words about the kind of simple food we want to eat in the aftermath of the Christmas season. Yesterday, history repeated itself and I made a similar kind of soup for similar kinds of reasons. Not exactly the same – life never is, quite – but, nevertheless, it fulfilled the same, warming purpose.
Apple pudding, hot whiskey sauce, 'nuff said
Winter hasn’t gone away, y’know (like you needed reminding). Neither, therefore, has the need to keep my body warm both inside and out. And while thermal underwear will do for the latter, you still can’t beat a hot whiskey for the former.
The unfortunate truth, though, is that (try as I might) Spud cannot live on hot whiskeys alone – I find that pudding is required at least every once in a while.
Bold and beautiful borscht
First Russian Salad, now borscht – you might be forgiven for thinking that The Daily Spud had packed up and moved several countries to the East. In fact, with the weather these days, you could be forgiven for thinking that the entire country had migrated somewhere east and north of its usual position. Not actually the case, though. I’m still firmly rooted in Irish soil and the country would still appear to be residing in its accustomed spot on Europe’s western fringes. It’s just that the snow and temperatures hereabouts make me feel like I’m in a Russian winter (perhaps I exaggerate slightly, but still, my extremities do have trouble thawing out these days).