But, to paraphrase a rather famous saying, man does not live by hot drinks alone.
It's getting cold… it's time to make and serve some soups.
Sometimes Maltese recipes have some rather strange names.
I mean, cookies named Dead Man's Bones?
And then there's Soppa ta' L-Armla - Widow's Soup.
Not exactly the most cheerful name for a bowl of soup.
I notice Campbell's and Lipton's don't have it in their repertoire.
And what does a husband think when he sits down to a bowl of this?
Should he wonder if it's a hint, like she's hoping and planning her future?
Should he eat it?
Well, yes he should, if he's Maltese.
And give thanks that his wife knows how to make a good homemade soup.
If you can't find ġbejniet in your local store, substitute individual soft cheese balls.
Or more ricotta or cottage cheese.
Soppa ta' L-Armla
Chop into roughly the same spoon-sized chunks
1 medium cabbage
1 head of lettuce
1 endive (or a second head of lettuce)
1 celery stalk
In a large pot place
1/4 Cup margarine, butter or oil
Sauté the vegetables.
2 litres of water
400 g peas
Simmer until the vegetables are done.
Slowly add, one by one
4 ġbejniet (fresh Maltese cheeselets)
4 Tablespoons ricotta
Simmer until the eggs have cooked.
When serving, first place an egg, a ġbejniet and a scoop of ricotta in each bowl.
Then ladle on the vegetables.
Season with salt and pepper.