Instead, I'll conjure up some Caribbean flavours in the kitchen and warm us up from the inside. Today I made a dish based around black turtle beans, a common ingredient in South and Central American cuisine, and a pork hock which came in our meat CSA order. For heat, I've added smoked paprika and some smoked garlic which I picked up in Sainsbury's when I was in England last week.
salt & pepper
After four hours of cooking the meat was falling off the bones and the water had been transformed into a richly flavoured, thick, dark brown stock. I tasted it (mmmm, delicious) and added a little salt and pepper. This type of dish is usually better when you've let it cool and then reheat it (if you can bear to).
Then it is just a case of cooking some rice to soak up all that lovely stock made by the bones in the hock.