voices in food.
How to make a brighter winter
February might be brutal but Debora Robertson has the comforting thoughts, plans, treats and simple cooking to make it a whole lot more cheery
PHOTOGRAPHS: TOBY SCOTT. FOOD STYLING: ESTHER CLARKE. STYLING: SARAH BIRKS
February is the most disgraceful of all the months, but at least it has the decency to be short. January brings with it optimism for the new year and the bonus of Christmas-present books and knitwear, the busy-ness of back to work and school, and a host of good intentions (are you still cycling to work, taking that yoga class, keeping up with your Duolingo app? Me neither). By now, many of us are deeply bored by winter and ready for spring, but spring drags its feet. We get over-excited by the first brave crocuses pushing through the earth, still often hard as iron, often to see them and their inherent optimism vanish beneath a blanket of snow. It keeps us and our optimism in its place, showing us who’s boss. Yes, we know, February. We got your memo.
I honestly believe in clinging to whatever gets you through, even if it’s a banquet of the least popular Quality Street flavours, plus a sofa, a blanket and Netflix. Repeat as necessary. For me, it’s often all of the above, plus walks and gardening when possible and the warm embrace of extended kitchen time.