Where you used to be,
there is a hole in the world,
which I find myself constantly walking around in the daytime,
and falling in at night.
I miss you like hell.
– Edna St. Vincent Millay
>> Sunday Still Life <<
The Wait - Salt Roasted Chestnuts
I can feel how the growing darkness drains the energy from my body and mind. For me, this is the hardest part of the year. It's dark. Dark as ash. The sun only pays brief visits and I can both see and sense its slow but sure farewell. And the trees. Bare, screaming in the wind. And amidst this darkness, there's no snow to give some light. White, glistening light. That magical winter light that I adore so much.
It's official now. I'm waiting for you, snow. Come soon, will you?
Salt Roasted Chestnuts
Chestnut season runs from early October through late December. Their flesh is sweet, energy-rich and highly nutritious. Fresh chestnuts should be heavy in your hands and firm to your touch, and have a shiny brown color. The kernels should be light in color. Pinholes may indicate worms so avoid those ones.
Why roast them in salt? The salt protects them from burning and keeps them moist. And it looks pretty as well! It's how my mom has taught me to prepare them. They are a great way to begin or end a meal, or you can enjoy them as a winter snack. You could even put them into your coat pockets – they will keep your hands warm on a chilly day! {Although I don't know who really does that anymore... Well, me. Last year. Once.}
500 g (1 lb) chestnuts
~ 1 kg (2 lb) coarse sea salt
salted butter, to serve {I enjoy them with fleur de sel butter}
Preheat the oven to 175°C (350°F).
Add the salt to an ovenproof dish (mine was 21 cm / 8"). Using a sharp knife, make a cross incision along the bulging side of each chestnut. Cut deep enough to penetrate the shell but try not to harm the flesh of the nut. And be careful not to cut yourself! Place the chestnuts, cut side up, into the salt. Two-thirds of the nut should be covered by salt.
Roast on the middle rack for about 30 minutes, or until the skins open and the insides are tender. Serve immediately. Everyone at the table can peel their own chestnuts - peel away the tough outer shell and the papery skin and enjoy the sweet kernels with a knob of butter. You may want to use a knife to help peel the chestnuts.
Note: You can store the salt for later use.
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>> Sunday Still Life <<
October Love&Inspiration
HERE WE GO AGAIN... MY OCTOBER FAVORITES! ENJOY.
» Any animal that touches this lake turns to stone. Creepy and fascinating at the same time.
» Dark green & mustard yellow. Normally not "my colors". Lately, however, I've been daydreaming about dark green tweed sweaters and mustard infinity scarves. Have to make it happen.
» My new wool coat from Samuji {a creative studio and design house based in Helsinki, Finland} made me happy. Now, winter {and snow and storms and all those snowstorms} can come. {I also love their Fall Winter 2013 video}
» I'm totally fascinated by this post about homemade tofu.
» I made this sweater (in gray). I love it! Currently knitting: a red tweed sweater from Jonna Hietala's fantastic Kerällä book. Only the sleeves are missing!
» On my Christmas wish list: The Kinfolk Table cookbook.
» Some of my favorite blog posts.
» "Buy this year's BLOSSA glögg". Done! And let me tell you, it tastes _amazing_
» This article made me so incredibly sad.
» Ferm LIVING's X-MAS Collection.
» I was at my dear friend's 70s themed housewarming party. Now I'm obsessed with Twiggy eyes.
» Donna Hay Magazine's Black & White issue. I know, I know. I'm late. But hey, I just got it!
» DIY gold mugs - I just *died*
» These lookbooks from the UK-based TOAST.
I'm driving to Helsinki tonight with some of my most favorite people to see the National play live. That said, I'm going to leave you with this song. Have a great weekend, everyone!