I always complain about April. Well not just April, I also have this thing about November. As far as I’m concerned, they are the two worst months of the year. They are funky, in-between months. The days pass slowly as we anticipate the new season and next adventure. In November, we anxiously look to sky for enough snow to ski or snowshoe and ice to skate. In April, we anxiously wait for the last of that snow and ice to disappear.
In both cases, the predominant color is gray. We New Englanders love our blazing fall colors but by November the trees are bare. We also love the bright green buds on the trees, the pink and white apple blossoms and the first cheery yellow daffodils of spring.
If anything, April is worst than November. Both are gray but April is just so messy. I’m far from being a clean freak but the mountain of sand that come into the house gets to me every year. As much as I’d like to enjoy a beach right now, I don’t want one in my kitchen.
Speaking of beaches, that’s the other thing about these two in-between months. There’s nothing special to do. Next season’s fun is still a month or two away. The lake is covered with ice but probably not all that safe for skating. The mountain has closed down for the season. Hiking paths are covered with a mix of mud and ice. Perhaps I could take up mah jongg or go nuts with spring cleaning. Both would keep me busy but I’m unsure of the fun factor. That’s not quite true, spring cleaning is low on my list of fun stuff to do.
Then, like the proverbial silver lining, I spied a bright spot in the drab landscape. Maybe the barren countryside isn’t so bad. Without foliage or four feet of snow, I made an interesting discovery on my walk the other day.
Looking out from the sandy edge of the road, I saw evidence of beavers. They’ve been at work in a swampy area near Great Brook. Bands of newly exposed wood were visible at the bottom of several trees. Still others, were mere stumps, chewed to a sharp point. The wind was blowing a gale. The sky had clouded over but none of that mattered. A soothing abstract arrangement of trees in pale gold and gray was etched against the snow. It was beautiful.
While I have never tried to ramble around back there, I suspect it’s barely accessible. Part of the network of wetlands that surround much of the lake, it would make for a soggy walkabout. Melting snow and any significant rainstorm create a maze of little streams. As soon as it warms up, poison ivy will again be rampant.
For most of year, this magical view is shielded by thick foliage or mountainous snowbanks. Perhaps, that’s the magic. Hidden away, it’s ignored by all but the most curious puppy out for a walk. That combination of light and dark, gray and gold is only revealed for a few days. Soon the snow will melt and the trees will retreat into a muddy backdrop.
Sun or clouds, be sure to spend some time exploring your world and bon appétit!
Green Olive Tapenade or Salsa
Same ingredients – two results. Both are delicious. Enjoy!
Makes about 2 cups
2 cups pitted Castelvetrano olives or your favorite green olives, rinsed and well drained
Grated zest of 1 lemon
Juice of 1/2 lemon
2-4 tablespoons extra virgin olive oil
2 tablespoons dry vermouth or white wine
3 cloves garlic
1 teaspoon anchovy paste
1 tablespoon capers
1 teaspoon herbs de Provence
1/4 teaspoon hot pepper flakes or to taste
1 bay leaf (optional)
Salsa: finely chop the olives and capers and mince the garlic. Put all of ingredients in a bowl and toss to combine. Cover and let sit for up to 4 hours at room temperature or overnight in the refrigerator to combine the flavors.
Serve the salsa on crostini with a sprinkle of Parmigiano-Reggiano or with grilled fish or chicken or toss with pasta.
Tapenade: working in batches, throw everything but the bay leaf into a small food processor. Process until the mixture comes together in a smooth paste. Transfer to a bowl or jar, add the bay leaf, cover and let sit for up to 4 hours at room temperature or overnight in the refrigerator to combine the flavors.
Serve the tapenade with raw vegetables and flatbread crackers or use it to add a bit of punch to sandwiches and pizza.
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One Year Ago – Pasta Primavera
Two Years Ago – Coq au Vin au Printemps
Three Years Ago – Moroccan Baked Cod
Four Years Ago – Artichoke Pesto
Five Years Ago – Quinoa with Sweet Potato & Spinach
Six Years Ago – Runners’ Chicken with
Seven Years Ago – Bananas Foster
Eight Years Ago – Tapenade
Nine Year Ago – Lavender Infused White Chocolate Crème
Ten Years Ago – Lemon Tart
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Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019