Collywobbles On A Monday

Collywobbles is what I’m going to have.  Unless I stop sneaking into the kitchen to grab a handful of sun-kissed apricots, they’re sweet and tangy with the rosiest cheeks. As I brush the furriness across my lips, I must confess I imagine my grandson’s bottom, those plump, sweet cheeks. The sticky juices drip down my fingers and trickle off my elbows.  I miss that child.

Bringing out the Christmas tree on December 1st highlights the anticipation of the festive season, in contrast to summer fruits like peaches and apricots, which remind us to slow down and enjoy each season.

I couldn’t help smiling at a toddler who came decked out in his baggies, swimming goggles and pool noodle at Friday’s funeral. I wanted to shout, “That’s my boy!” Someone’s looking forward to going to the beach.

In our home, we brought out the advent calendar on the 1st of December, and only 12 days before Christmas did the tree make an appearance. Anticipation made the festive season feel special, encouraging my audience to cherish small moments and feel grateful for the season's magic.

The apricots arrived in a big wine box; that’s how family arrives here, with a boot packed with delicious treats. Sharing these moments helps my audience feel the importance of family bonds and community warmth.

Catching up was easy; we laughed a lot, and we relaxed deep in the bright red Adirondacks while the boys made supper over the fire. We went to the farmers’ market, listened to Ben on his keyboard, and had lunch at Burgundy, enjoying the cosmopolitan sounds all around us. The sea was the bluest blue and calm as the gulls swooped and caught their fish. On Sunday, we had breakfast at Graze in Stanford, a Slow Food café, which was just perfect. Just before sunset, as the day was cooling down, we all set off on a leisurely walk around the island, watching kids playing in the lagoon while the surfers lay on their boards enjoying the ebb and flow of the tides. The Arctic terns are back!

It’s lovely to watch siblings interact; amongst themselves, they don’t have to explain, cajole or beg forgiveness at every slight! We didn’t feel embarrassed to walk around barefoot, nor did we apologise for not making coffee when they woke up; they had the freedom of the house and did it themselves. Imagine how we laughed when my Precious fell from a dizzy height (he was trying to change a lightbulb) and grazed his knee, because his brother got up to take the old bulb instead of weighing the chair down!

We listened, shared old memories, and dug up a few skeletons, too. After they left, we slumped a little; I shed a tear while watching Four Weddings and a Funeral for the umpteenth time. I hope we can do it all again soon.

Savouring the last days of this year is what I’m planning to do. A little spring cleaning will be done, a few parties we’ll attend, then it will be time to plan our menus and guest lists. The Christmas lights will need new bulbs, and we’ll see which baubles have survived another year in the top cupboard. The Village People are off my song list; I’ve had it with them and their Jingle Bells.  Instead, I've got Laurika Rauch crooning Lisa se Klavier and all things nostalgic.  I miss my girl.

The apricots will only last another half day before the fruit flies get to them; I’ll have a couple more. I have not dared to try on my bather yet.

Let not our consumerism gobble our days and make our seasons even shorter.  Don't rush; instead, embrace slowing down and appreciating each moment for its peace and presence.

“Oh, look, yet another Christmas TV special! How touching to have the meaning of Christmas brought to us by cola, fast food, and beer.... Who'd have ever guessed that product consumption, popular entertainment, and spirituality would mix so harmoniously?”― Bill Watterson, The Essential Calvin and Hobbes

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APRICOT COULIS

P.S.  I made a delicious APRICOT COULIS using the remaining apricots.  All I did was halve them, stone them all in a heavy-bottomed saucepan, then blitz them, add the juice of one lemon, and sweeten things up a little using Zylitox (we're on a healthier kick now).   Simmered this lot for about an hour.  Once cooked, I covered the saucepan with a layer of cling wrap pressed right down to form a "skin"; this prevents an apricot skin forming.  Once cooled, I'll bottle and label it, and then we'll ladle some over our Greek-style yoghurt for breakfast.  I'll also make an Apricot Mousse by folding 500ml of whipped cream into 300ml of coulis.   The possibilities are endless.