February

February, possibly the least liked month of the year. 

Despite the gloom, the mud and the insidious chill, I quite like it.

I love being able to see the bare contours of the land, the tracery of the trees, the bare fields.   

Winter walks through fields and along tracks mean that the dog and I will be squelching through mud and puddles.     Even so, there is something wonderfully exhilarating about being out in the cold, fresh air and pale sunshine, as long as you are wearing suitable clothing and footwear, of course!

Shadows and shade. 
Longer views, thanks to the lack of leaves, give surprising new glimpses of some favourite old places.


Learning the true lie of the land, sometimes so  different from how it appears when everywhere is dressed in summer finery.

Beautiful little glimpses.






Weak wintery sunshine adds a little warmth to the winter palette.

Countless snowdrops lift the gloom of the woodland floor.





Snowdrops will soon give way to the golden trumpets of daffodils.  They, in their turn, will make way for the haze of the bluebells and wild garlic.   









Home again, and the sunlight hits upon a cluster of crocuses, encouraging them to 'open wide'.

First job is to get rid of the mud from my boots, then comes the more time-consuming job of cleaning down the dog.

"Paddy-paw, paddy-paw.  Rub a dub a dub dub dub. Good boy!"

Hands washed, then on with the kettle for a good cup of tea. 

Bliss.

Soup is nearly always on the menu during winter.   Always home made, preferably served with a wedge of home made bread or a slice of quiche.

I make a large pot, normally sufficient to last three or four days.    Like most things, the flavours mellow and meld, so that the soup tastes even better, a couple of days later,  than it did on day one.


I made a very simple vegetable soup, nothing special, so I won't bother to give you the recipe.

This is a walnut and broccoli quiche - tasted much nicer than it looks, I promise.


The pastry recipe was a new one to me, using warm water and Marmite to mix...      I wasn't sure that it would work, but it turned out short and crisp, perfect and tasty. 

I will definitely be making it again.

Pastry:

175g (6oz) wholewheat plain flour
75g (3oz) Butter or Margarine
1 tsp Marmite yeast extract
Warm water to mix

Rub the fat into the flour, stir in the Marmite, then mix the pastry to a manageable dough using warm water.   Lightly knead on a floured surface, the roll out and use to line your tin.     Chill.         Bake blind for ten or fifteen minutes before adding the filling of your choice.