There’s not much to say about this week, other than it has been cold – very cold.
Needless to say, we have not been to the allotment. Even if we had fancied a trip – which we didn’t – the ground would have been too hard to even just dig up some leeks. Fortunately, last week, we replenished our stock at home.
We did manage some afternoon walks once the temperatures had lifted at least enough for little paws not to be frozen
The lake at Nostell was mostly frozen over.
The sluice overflow was also solid
Fortunately, the paths and mulched areas around the lake weren’t icy. The wooded areas, where we spend much of our walks, were fairly sheltered and also not icy.
Of course, I had to take a photo from my favourite viewpoint.
Again the area of the lake that adjoins a wooded area was ice free.
The water birds congregated on the ice around the open water which provided somewhere to swim and forage.
Photos were difficult as the light was such that the birds were mostly in silhouette. 
The family of swans were also in the ice free water foraging amongst the reeds. 
Where the sun had reached the scene was very different
At home, Ruby found the perfect spot in which to sunbathe.
So to some of last week’s meals. I used some of our Crown Prince squash, red onion, carrot and frozen courgette to make a tagine. To be honest we felt that this recipe lacked flavour and so, if I make it again, I’ll use some ras el hanout spice mix,
I used more of our squash along with some of our carrots, potatoes, leeks and parsley in a chicken and vegetable casserole. Instead of cider, I used some sparkling apple juice.
I made a turkey and vegetable pasta bake that used some of our onions, frozen green beans and frozen broccoli. The recipe has disappeared from the internet. Basically onion and minced turkey were fried for about five minutes and then a tin of tomatoes was added and cooked for another five minutes. Thawed beans and broccoli, cooked pasta and soured cream – I use a plant-based creme fraiche – were added to the mixture and stirred to combine. I also added some Italian seasoning to give more flavour. The mixture was popped in an over-proof dish and sprinkled with cheese. It should have been Parmesan but I used a low fat cheddar. This was then baked in the oven for about thirty minutes.
That’s all for this week – as always keep safe, keep well and keep warm.
It was freezing here too. Gorgeous photos of the lake. I’m glad the birds had a little water that wasn’t frozen. Loving Ruby and those meals.xxx
We felt sorry for the water birds, Dina and have bought some duck and goose food to take on our next visit.
Well I must say that Ruby looks cosy and warm sitting there! It was so cold, I stayed in most of the time and kept a hot water bottle close!
Good to see the icy lake photos.
We all wrapped up warmly when we went walking, Belinda. Now it’s just muddy.
It’s turning bitter cold here later in the week, with temps around 0°F. I believe it will be soup weather here!
Have you had the horrendous weather shown on TV Dave?
I do think you have had it much, much colder there than we have had here. Although there have been mornings when I have woken up to my living room being 14C, I think the worst morning it was 13.2. I do not know which is the worst. The dry cold of the last two weeks. Or the wet and wildly windy weather we’ve got this morning with 60 mile an hour winds and torrential rain. Either way, it’s not fit for man nor beast out there at the moment.
Our weather has now turned gloomy and drizzly, Deb so it seems that now you are getting the worst of it.