If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome.
~ Anne Bradstreet

February—the bridge between winter and spring. I always welcome February because its short length is a relief after a seemingly endless January where time feels…well…frozen. According to the National Weather Service, February is statistically the snowiest month of winter in much of the northern US. For this reason, the full moon of February is known as the snow moon.

I find this month to be tolerable—barely—because it brings noticeably later sunsets and the promise of the March thaw, with gradually warmer days…and mud season. So even though I still feel encased in ice, at least I know there is an end in sight.

Fun and interesting things about February

February 17th is Chinese Lunar New Year! Also known as the Spring Festival, it marks the beginning of the new year on the traditional lunisolar Chinese calendar. The holiday always falls on the new moon between January 21st and February 20th. It’s celebrated with family gatherings, parades and festivals. Each year brings a new zodiac sign to represent the year.

2026 is the Year of the Horse—a symbol of progress, change, and exploration. Those born under this sign are said to be adventurous, sociable, confident and resilient. They are also known for their strong sense of enthusiasm and deep love of freedom.

For the Anglo-Saxons, February was synonymous with cake!
The Old English name for February was Solmonath which translates to “cake month”. This is the month that Saxons offered dense, hearty cakes to their deities to ensure fertility and a prosperous growing season. The cakes were made for sharing and were typically made from oats or barley, dried fruits like apples, butter, a bit of cinnamon and sweetened with honey. Solmonath was a time to mark the transition from winter to spring and welcome back the sun.

On an even sweeter—and more decadent—note, February 5th is World Nutella Day!
Nutella’s humble origins began in Italy just after WWII. With cocoa in short supply, a baker from Alba named Pietro Ferrero found a way to stretch cocoa farther: he combined the region’s abundant hazelnuts with sugar and cocoa, grinding them into a thick paste that was then shaped into a loaf that could be sliced and spread.

A few years later, he refined the recipe into a smoother, creamier version marketed as Supercrema. But it was his son Michele Ferrero, who in 1964, perfected the recipe, renamed it Nutella and launched it as a global brand.

I commemorated the day by making this Nutella tart – Luke approved!

And lastly, I know many of us are tired of winter (I know I am!). So I’m sorry to say that Maggie—my stand-in ground hog—saw her shadow on the morning of February 2nd, forecasting six more weeks of winter. I know she’s not exactly authentic, but if Nevada can have a weather-forecasting tortoise, I can absolutely have a Labrador.