The winter solstice is on December 21st, 2012- this is the shortest day and the longest night of the year. And then the days start to get longer…and we love sunlight, especially for the holidays!
It’s the month to buy gifts, entertain friends and family and make soup! Nothing turns fall into winter like a delicious squash soup! (See recipe below).
I know it sounds early to talk about the Spring 2013 colours- but really- who, including me, isn’t already waiting for the leaves to bud again? The Pantone Fashion Colour Report for spring has just come out and there are some lovely new introductions. The chatter is all about “balancing” and “harmony” while allowing for “individuality, self-expression and excitement.” I know this sounds like a lot of “marketing-speak” but in the end, it’s always fun to look ahead and see what our spring fashions are going to look like.
There are lots of greens with names like “Tender Shoots,” “Greyed Jade” and “Emerald” followed by African Violet, Poppy Red, Nectarine and Lemon Zest, in keeping with last season’s vibrant fruit shades. And it finishes off with a lovely nude- like basic Linen paired with a Dusk Blue and a Monaco Blue.
So there’s something for everyone to work with, a lovely combination of earthy tones and subtle hues with jolts of colour to tie it all together. Keep your eyes open for some early clothing sales to find some colour to wake up your dark winter closet.
Spruce up your home by simply changing a wall colour or add a new “throw” or some fresh toss pillows to your sofa. Pick up a sweet new contemporary chaise to watch all your PVR’d TV shows.
But most of all… don’t fall on the ice; eat delicious comfort food, and have a very healthy and HAPPY HOLIDAY – from all of us – to all of you.
Best wishes, The Chesterfield Shop
Squash Soup Recipe
1 tbs butter
2 leeks sliced and cut into large pieces
2-3 pears, peeled and diced (ripe Bartlett pears are delicious)
1 clove garlic
1 1/2 pounds butternut squash cored and diced
1/4 tsp thyme
1 tsp rosemary
salt/pepper to taste
4 cups chicken broth (vegetarian broth makes an excellent substitute)
1/2 cup milk (optional, will make it creamier, but not necessary)
In a large pot, melt butter, add leeks and garlic to pot and coat with butter but do not brown.
Add squash and pears and mix well. Cook for 5 minutes over medium heat
Add chicken or vegetarian broth, rosemary and thyme.
Bring to boil, then reduce heat and simmer for 50 minutes.
Puree soup, and then stir in milk.
Serve with a few crunchy croutons in the centre, or with a crusty bread. Enjoy!