Recipe time - and a mixed medley

February has been a testing month here - but I thought I ought to get one quick post in before it's time to pick out and share my favourite cards later in the week.

With snow on the way this week, I'm starting with a snowman on our green beside the bus stop. We had a brief evening on snow one Monday night, C was coming home from Swords and said it was beautiful out that way. There was still enough here for someone to either stay up very late or get up very early and create a life-size snowman.

We have also had  a few lovely sunsets. I suspect these actually date back to January. Come next February I'm going to have trouble finding a suitable photo from this month to use for my blog header.

We were in town this afternoon and I spotted this lovely utility box. We were on the other side of the road and the sunshine was quite strong - but we'll be in the area again and hopefully then I can make time to get the bunny and the fox on the two ends of it.

And a recipe: as we needed to be in town by 1.30, we just had a good breakfast. In January I had been making Posy's Russian Black Bread from The Bread Book, A Baker's Almanac (a lovely rye, but time-consuming as it requires making polenta and mashed potatoes before even starting on the rest of it) and C was looking through the book. He made a list of several recipes he wanted to try, and the following is one of them.  We also thought the French Bread with Beer sounded interesting. I was asking a work colleague if he thought that the beer would simply give a sourdough taste with the lightness of a regular bread. At first he said he thought it would also add some extra leavening...and then he asked how old the book was. Well, I knew I'd had it for at least twenty years, so he reckoned that any widely available beer in America back then would have had no leavening effect and be purely for the flavour. We'll try that one another day. This morning we had these, and they're on the "make again" list.

Maple Buttermilk Muffins

1 3/4 cup white flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/3 cup buttermilk or sour milk
1/4 cup melted butter or light oil
1/2 cup maple syrup
3/4 cup chopped pecans or walnuts

Preheat oven to 400 F, about 180 C.
Sift all the dry ingredients together.
In a large bowl, beat the eggs till light and slightly thick.
Add the buttermilk, maple syrup and melted butter, whisk to mix.
Add the sifted dry ingredients: blend with a spatula or wooden spoon, stopping before the flour is fully absorbed. The mixture will be rough and lumpy.
Spoon into buttered muffin tins (I just used paper cases), filling about two-thirds full.
Bake for 15 - 20 minutes.
Yield: 12-14 medium muffins.