The winter blues have set in. Though it has been a mild winter, it has done nothing to alleviate my yearly winter woes. I'm never certain for the reason. Perhaps I lack a good dose of vitamin D or maybe I've simply been too sedentary for too long. Whatever the reason may be, the results are always the same. My dark summer tan has faded, turning my skin fair and transparent. I've gained a few pounds from indulging in my favorite comfort foods. Maybe the worst of all, the only time I spend outside is to run from my car to the house not more than twice a day.
Oh, how the winter blues have set in.
I've spent the last few days brooding, giving in to my jaded mood because fighting it just takes too much energy. I'm not proud of these foul inclinations, where I shirk responsibilities and snap at anyone who dares to come close. I've been lying around, finding myself curled up next to a book or television remote. I've eaten the pantry clean, a feat of which no one should be proud. I've avoided sending emails, baking, or taking photographs for fear I should spread the mood to you.
Even so, my blues always reaches the point where enough is finally enough.
This morning I awoke to a warm winter sun streaming through the windowpanes, the diffuse light brightening my world and giving a spark of light to my dark mood. I ate a grapefruit, giving myself a little vitamin C with a side of TLC. I took a shower to wash away the matted hair and days spent in sweatpants and thick sweaters. Then, I did something I haven't done in a long time. I left the house.
The cure to the winter gloom, thankfully, is never too far away.
This Butternut Squash & Spinach Tart is so fresh and vibrant it can breathe hope into the worst of winter blues. Spinach, roasted butternut squash, and half a pound of Gruyere cheese come together to create a hearty, colorful meal. The sweet squash contrasts beautifully against the salty cheese, with the rich buttery crust rounding out the flavors. This tart makes for a perfect Sunday meal, when you have a few moments to prepare it. Ever adaptable, pumpkin may be substituted for the squash and your favorite hard, melting cheese could be used in place of the Gruyere.