juice

(written last week; edited 1/20) The Man has finally decided to turn up the heat a bit this week in Warrnambool... to sweltering temps in the 30s, and even 40s, degrees Celsius (over 100 degrees Fahrenheit).  Sonia couldn't remember the last time she had seen so many people on the beach!  I finally was able to brave the waves without a wet suit; savoring the brilliant refreshment in each oceanic nudge.  Fully reintroduced, I returned the past couple days to become reacquainted with the briny blue.  I completely respect the power of the ocean, often being reminded of being thrown around like a rag doll before struggling to crawl unto the sands of Big Beach in Maui.  I was reminded which way was up and which was down only when I slammed and scrapped along the sandy substrate.  Of course, I couldn't stop giggling, staggering like a drunk mermaid, finding her feet for the first time while nearby surfers questioned my well being... and probably sanity, too. ...

I've never had or made mulled wine, but coming across this recipe a few weeks ago, I couldn't resist not trying.  Ben was keen as well, so we "borrowed" one of his Dad's old handkerchiefs, for cheesecloth, and brewed this wonderful recipe.  The ingredients are a bit obscure, but it was well worth it.  I might just make this a winter tradition.  Warming, indeed. Ingredients 8 cardamom pods 8 black peppercorns 6 whole cloves 1 small nutmeg pod 2 cinnamon sticks 1 teaspoon anise seeds (we used 1 anise star) 1 teaspoon fennel seeds (couldn't find these!) 2 bay leaves 1 bottle red wine 6 cups apple cider (we used pear) 1 cup brandy 1 cup honey 1 orange Cider here is always alcoholic, where in WI, and probably other areas in the US, it's first thought of as the stuff sold seasonally, at apple orchards.  We used the alcoholic type, but I'm sure it would be just as good, and decently strong, with regular apple cider/juice. * Cut a square of...