In late March–early April, Spring remains subtle in northern Vermont. Snow still covers the higher ground, while in the valley only the smallest of flowers break through the hard frozen earth. Sunny days might drive the temperature into the 40′s but nighttime sends it back below freezing. This pattern makes most of us stir crazy, but for the maple sugar maker this is a formula for success. Steam rising from sugar shacks once the boiling begins becomes the sign that Spring has indeed arrived and the sugar makers have no control over these fast and furious few weeks; once the nighttime stays too warm the sap slows and eventually stops. This labor intensive process can occupy a whole extended family and their neighbors, all coming together to gather the gallons of sap, boil it down and bottle the syrup.
It’s Sugar Time!
11 Apr 2013 20 Comments
in Food Tags: maple syrup, sugaring, sweet nectar, Vermont
Comfort: Part 3
14 Feb 2013 10 Comments
in Food Tags: comfort food, Ghirardilli, homemade chocolate, Valentine's Day
If you have been following my blog over the past two weeks, you must have known I would get around to this topic eventually– Yes, Comfort: Part 3 is FOOD! I am fairly certain that just about everyone would have a different response if asked which food provides comfort to them, but I hope to find common ground… For instance, close your eyes and imagine a creemee from your local stand on a warm July evening, or a steaming cup of cocoa on a pre-Christmas afternoon, or a bowl of fresh picked strawberries late spring, all of these would bring comfort and a bit of joy, right?
But for the sake of choosing one food, I’ve narrowed comfort down to one recipe for one sweet treat, bound to bring a grinning smile and delicious satisfaction after each little nibble: follow the simple directions below to produce a party-size chocolate bar!
Yes, Shaken, not Stirred
30 Dec 2012 13 Comments
in Food Tags: James Bond, martini, not stirred, shaken, Smugglers' Notch Distillery, The Farm Between
From the pages of Ian Fleming’s classic James Bond straight to your celebration, these three words are worth following to master the perfect martini: shaken, not stirred. Oh, and make sure it’s a vodka martini too for that smooth iconic perfection… And may I suggest a black shimmering dress for you and a tailored tux for your date?
Well Casino Royal aside, nothing feels quite as festive as the following two simple martini recipes: one dirty and the other (well some might call it girly but the fellows like them equally well) has a splash of fruit syrup. It’s all about taste you know. Follow either religiously and I can guarantee an easy transition right into 2013!
