Winter pears in spiced red wine

pears-in-wine-with-whole-pears

Winter is by definition a time for reflection. The misty fog that floats faintly across the flat river waters of Haarlem seem to cover my thoughts like a blanket lately.  Not only that — I find every possible reason I can imagine to stay inside. With cooking as my chosen form of meditation, I have been passing this quiet time indoors studying many a traditional Dutch culinary habit — spiced red pears being one of them. There is something about the perfume of simmering red wine drifting through the house that makes enduring the short days and dark-dark nights of December so much more than simply acceptable.

I won’t fill the page today with stories of things past, nor will I write about the interesting relationships between cultural traditions of northern Europe and those of America or even Italy. Perhaps I will undertake more writing of that kind in the new year. . . . only time will tell.

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