With bits in

The Welsh have a lovely word, 'cawl', for a dish that lies somewhere in the intersect between soup, stew and broth, often served with bread and cheese. It's one of those national dishes where everyone's grandmother has the definitive recipe. Wiki says that modern cawl usually has lamb and leeks, for obvious reasons but, historically, it used salt bacon or beef, with seasonal vegetables. That resonates with a point made by Guy Shrubshole, in his book about temperate rain-forests, that the ancient, mystical works of Welsh culture - like the Mabinogion - feature cattle and pigs foraging in the ancient forests (and actually helping keep the forests alive and regenerating), but never sheep, which are johnny-come-latelys in the country

I made an anti-winter lunch, with the consistency of cawl, but definitely not worthy of the name - though it had leeks, root veg and stock. I started from a recipe for minestrone, but went off-piste by adding chilli, ginger, and parsnips - and the only pasta in it was a remnant from a previous meal, mixed with fennel and tomatoes. Naturally, there was a modest teaspoon of honey. It turned out well - with home-made breads and cheddar cheese - good enough to serve to a lunch-guest - but it would have been nice to have a name for it

My abstract, winter water-patterns do not bear comparison with the blip-master, but I was once again pleased to create something that harvested some light. A second blow against cold and gloom; eventually it will admit defeat