How can you tell it's winter?

The webcam on my previous blog post is one sure sign that winter is here (as was my grim drive to work this morning...). I have two other key events in mind though.

Over the last few days I have had my first glass of mulled wine this year and last night I made roast potatoes for the first time since last winter. Put together these two events are are sure sign that we have passed from autumn into winter!

My perfect mulled wine (courtesy of Delia online):

2 x 75 cl bottles medium to full-bodied red wine
1.5 litres of water
1 orange stuck with cloves
2 oranges, sliced
2 lemons, sliced
6 level tablespoons granulated sugar or honey
2 inch (5 cm) piece cinnamon stick
2 level teaspoons finely grated fresh root ginger or ground ginger
2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)

Put everything in a pan and simmer for around 20 minutes.

My perfect roasties (courtesy of experience!)

1 kg of good quality fluffy spuds (I tried Red Rooster yesterday and they were spot on - Desiree work well too)
Vegetable oil

Pre-heat your oven to 220 c. Meanwhile cut your peeled spuds into good sized chunks and boil in salted water for around 5 minutes.
Place a baking tray with a good splosh of oil in it into the oven to heat up.
After five minutes drain the spuds and give them a vigorous shake for a minute in a colander. This will fluff up the outer edges and help them go crisp.
Pop your (very hot) baking tray onto the hot hob you have been using for the spuds and carefully spoon the spuds into the oil - then tip the tray up and baste all spuds evenly with the hot fat.
Pop in the hot oven for around 40 minutes until they are golden brown.

Do you think it would be acceptable to have a night in front of the fire with a mug of mulled wine, a bowl of roasties and simply revel in the arrival of winter...?

Chris
www.skifamille.co.uk