Winter is here

Spring is most probably my favourite time of year, but I am so enjoying winter in Bellingen.

This place all year round is like living in a photo shopped postcard. Sometimes I refer to bello as living on a movie set. We have a truly magical oak tree out the front of our house that we have enjoyed watching drop huge amounts of leaves for weeks now. My boys, the kids next door and also my friends children have enjoyed playing in the leaves that have now nearly completely covered our front yard.

Its so beautiful walking out the front and seeing the leaves on and off the tree. I know we only have maybe 1 more week till the tree is bare and we need to rack up the dead leaves.

I am really enjoying the cooler weather, rugging up in soft knits and boots, enjoying the fire, lighting candles, making soup, weaving, drinking tones of tea and cuddling in bed.

Summer here in Bellingen is mostly hot and sometimes it feels unbearable the only place you can go to get away from the intense heat is the Never Never creek which truly is so peaceful and picturesque. It is really nice to have a rest from that heat.

We have been pretty lucky this winter so far. The mornings and nights have a definite chill in the air but the middle of the days seem to be still warm when the sun is out.

It rained today but hasn't rained a lot yet but I don't even mind the wet. I feel like a child when it rains a lot thinking oh my it might flood. Although I have already witnessed 2 floods this year, the child in me gets excited for the next potential flood.

I'm really grateful that in the house we currently live we have a fire and extra grateful that Ben keeps the fire going on those extra chilly nights, even if he needs to get up at 3am. Its such a great feeling waking up to a warm house.

 

This is one of our favourite soups.

MAPLE ROASTED CARROT, PUMPKIN & CHICKPEA SOUP.

You will need

500gms carrots, peeled and  cut into 2cm thick slices

400gms peeled butternut pumpkin, chopped into 3cm peices

1 brown onion, cut into thin wedges.

2 Garlic cloves finely chopped

2 tbs olive oil

2 tbs maple syrup

5 cups chicken stock

400gms can chickpeas, drained and rinsed.

Salt and ground black pepper

Toast to serve.

1. Preheat oven to 200.c. Line a large baking tray with non stick baking paper, allowing paper to extend 3-4cm up the sides of the pan.
2. Place carrots, pumpkin, onion and garlic in the pan and drizzle with oil and maple syrup, toss to coat. Bake tossing once for 35 to 40mins until tender.
3. Pour vegetable mixture from the roasting pan into a large saucepan. Add stock and chickpeas. Using a blender, puree soup until smooth. Warm soup over med heat until hot. Season with salt and pepper

And serve hot with toast.