There are between two and six scented candles lit every night in our home.
A sort of visual prayer.
In our current rotation you’ll smell seasonal Christmas pine, cinnamon stick, gingerbread, and some sort of white linen set of four I picked for the size and color, not the scent, because they were destined for our Advent wreath on the table.
I’m a wee bit addicted.
Well, yesterday afternoon we took a candle intermission and tried the simmer pot instead.
Like any of my homemade soups, my simmer pot concoction is never the same recipe – or smell – twice. As with the soups I make, what’s in the pot depends on what I have around.
I knew the pomanders from last week’s project were aging, so they were ingredient number one with all their orange clovey juicy goodness. Cheery too, floating there in the black cast-iron pot. I also added:
- star anise
- a sprinkling of cloves
- chopped cinnamon stick
- rose hips
- about a cup of apple cider
A simmer pot is a warm scented free-for-all. I’ve also been known to add chopped apples, maple syrup, ginger, nutmeg, lemons, and honey.
Seriously, any good smelling combination goes in the pot. Turn the stove to low and simmer away the day … all your troubles float away in the sweet-smelling steam.
(Add more water as necessary throughout the day.)
Home. Sweet. Home.
I think the candles were jealous.