Hog's pudding

The Scorch

Today is the day for preparing the hog's pudding. The various pieces of meat, grease and organs will be put in the special pig intestine, together with all can be gathered from the head. I love when I find in it the crunchy ear. I think the combination of soft and hard pieces and the condiments put in it, make this dish one of my favourites in Christmas mornings.

Orange shimmering snow

A desire for some movement, led me last night to go to one of my mother's elderly aunt. There I ended up with a snow shovel and broom in my hand, cleaning her paths in the yard. It seems everyone had the same idea, because in the street we met with two neighbours clearing the walkway too.
Going down, I enjoyed the orange nuance given by the street lights to the shimmering impeccable snow. I love the sunset colours in the winter, when we seem to live in a fairytale. The snow plow going by with the small national flag hanging by a side, made a funny appearance while heading straight to the distant darkness.
All was great! Not great was the chill which caught me in the evening, announcing a cold. It was worth it anyway, the evening contributed to my general well being.

Winter's moods and Christmas preparations

These days passed in a hurry. Some inspections, a school celebration and parties were the highlights. All around, winter is playing with us, showing us randomly beautiful white days and then gloomy ones. It's been great for me, except yesterday when, probably due to some students' curses, I had some bad luck. Some boiling oil took a swing at my face and my middle finger went the wrong way when I slipped on a wet floor. My eyes, fortunately, were protected by some glasses, and only my finger enjoys these days a very nice black-blues colour. It looks like I used it one too many times to wave it. That reminds me of Mr Bean (Seehttp://www.youtube.com/watch?v=kDqe2rtRnPQ)
These days began also the preparation for Christmas. I took a picture of my mother's fat and very spicy sausages as they proudly filled a pot. I enjoyed the first ones deep fried in oil and the garlic still seems to haunt my mouth now, a day later. The sheets for the traditional nuts sweets are ready too, waiting for the syrup and hungry mouths.