Winter is upon us in Switzerland. The cloudy or rainy days are between 3 and 8 degrees Celsius here, whereas in the north-west of Italy by the Mediterranean, where I was for 3 days last weekend, it was sunny and warm (up to 22 degrees).
The water level at Zugerlake is noticeably lower now - compared to summer when it was flooded for a week (see pic below).
One tries not to let the cloudy days affect one's mood. It's not encouraging to see the sun set by five o'clock - when it had hardly made a showing during the short day. Sadly, Daylight Savings Time is a thing of the past.
If you are centred in yourself, and feel happy and content wherever you are in the world, you will not be affected so much by your surroundings.
I have at least one thing to look forward to: the book 'Dark City 2' is scheduled to be arriving in my letter box soon from Xeus. Yes, I have a story published in it - yay!
To tickle your tastebuds, here is a simple recipe for you to try:
Cucumber Carrot Pickle
1 medium-size cucumber
1 medium-size carrot
1 red chilli
1/2 tsp mustard seeds
3 tbs vinegar (I used apple cider vinegar)
4 tbs sugar
Wash and dry the cucumber and carrot. Remove the soft centre of the cucumber; slice the rest into 2mm-thin pieces. Slice the carrot thinly with a potato peeler. Deseed the chilli and slice it as small as possible. Put all ingredients into a clean, dry jar and mix with dry chopsticks. After several hours, mix again. Keep jar in refrigerator. The pickle is ready the next day.