We've nearly survived January...just one week left to go!  February is a short month and well....hell once we are into March, it is just a hop, skip and a jump until April!  I shouldn't complain.  There hasn't been much snow, at least not yet anyway and it really hasn't been all that cold.  Still, I find myself longing for the brighter, warmer, longer days that Spring will bring.  Until then, I guess we are stuck with thick socks, cozy pajamas and comfort food to see us through the long dark days of winter.

An escape helps too!  Every January, we try and run off somewhere for a few days.  It helps me ease my way into the new year and chase away the winter blahs after the excitement of Christmas has come and gone.  Last week, we took off for a few days to Niagara Falls and Niagara on the Lake.  Just the two of us! 

We had a nice time wandering around, in and out of shops and a few pubs.  Acting like tourists is thirsty work!

All that walking meant we were so tired we had to have an afternoon nap each day too - LUXURY!  I really could get used to this.   

While everybody else opted to eat inside, there was us and one other couple that enjoyed dinner and the ambiance on the heated patio of Corks in Niagara on the Lake. 

With our little adventure over it is back to real life and home cooking...but it was much easier to accept with a bowl of the rice pudding I made the day we came home.  A perfect winter dessert, it is comforting in its simplicity.  My version has a kick of spiced rum - helps to warm your soul.

Spiced Rum Raisin Rice Pudding

3/4 cup golden raisins
2 tbsp spiced rum
3/4 cup white basmati rice
1/2 tsp salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 tsp pure vanilla extract
Cinnamon, to garnish, optional

Place raisins in small bowl and add the spiced rum.  Gently stir to combine and set aside. 

Combine the rice and salt with 1 1/2 cups water in a heavy bottomed pot and bring to a boil.  Stir once, then continue to simmer on the lowest heat for 8 minutes, or until most of the water is absorbed.  Next, stir in the sugar and 4 cups of the half and half. Bring to the boil once again.  Stirring often, simmer uncovered for about 20-25 minutes until the rice is very soft.  Remove from the heat and slowly stir in the beaten egg.

Next, stir in the remaining half and half, vanilla and the rum-soaked raisins, along with any rum that the raisins didn't absorb until well combined.  Transfer to a large bowl and place plastic wrap directly on the surface to prevent a skin from forming.  The pudding can be enjoyed warm or chilled.  To serve, divide among your prettiest bowls and top with a sprinkle of cinnamon, if using.  Makes 8 servings, or 6 if you're feeling greedy.

Christmas has come and gone and a new year with a fresh start has begun.  Anything is possible!  Optimistic and hopeful for whatever life will bring this year.  That's what the start of another year means to me.  As I get older, I have begun to shy away from New Year's resolutions.  Better to try and make good choices each day rather than feel doomed to fail when I inevitably fall off the wagon.   

I have a list of self-improvement goals Dear Reader...getting organized, losing a bit of weight, and connecting better.  These are the things I plan on working on one day at a time.  With an occasional detour.  And that's ok.  It's about progress not perfection for me.

So before we embark on this new year, I owe you a recipe!  I am late to the gate with this post (another thing on my list of things to improve upon!)  You make have taken a sneak peek at it here.  This frittata/quiche like dish is perfect for a light lunch or your offering on a brunch buffet.  Add a side salad and a glass of wine and you have an impressive, stress free Easter brunch or a nice lunch for Mum on Mother's Day.  I think you're going to like this!

Potato Bacon & Leek Frittata

4 red-skinned potatoes (about one pound)
6 slices bacon, cooked and coarsely chopped
1 cup leeks, washed thoroughly and thinly sliced
2 tbsp fresh thyme, chopped
4 oz goat cheese, crumbled
1/4 cup fresh parsley, chopped
4 eggs
1 cup half and half cream
1/3 cup milk
salt and pepper, to taste

Grease a 9" pie plate or quiche dish and set aside. 

Cook potatoes in boiling, salted water until just tender, about ten minutes.  Drain and set aside to cool.  Once cooled, cut each potato into 1/2" slices and place in large bowl.  Set aside.

Next, cook bacon until beginning to crisp and drain on paper towel to remove excess grease.  Add leeks and thyme to pan and cook over medium heat for 7 minutes, until softened.  Add the leek mixture to the potatoes along with the crumbled goat cheese.  Next chop the bacon and parsley coarsely, reserving two tablespoons of each for garnish.  Add the bacon and parsley to the potato mixture and gently toss to combine.  Spread evenly into prepared dish and set aside.

In separate bowl, whisk the eggs, cream and milk together.  Season with salt and pepper.  Pour egg mixture over potato mixture.  Next, scatter reserved bacon and parsley over the top.

Bake in preheated 375 degree oven for 30-35 minutes, until puffed and golden and the centre is just set. 

Makes 6 servings.

So the tree must come down and the decorations need packed away.  Until next time, friend.