Catering
We took the boys out for the annual fiddlehead hunt. It was the first year they could both “help”. It was the coldest hunt we have had together, but that didn’t stop us! It is one of our favorite ways to burn off some calories, …
One of my friends recently told me she was scared to harvest fiddleheads from her spot this year because it was still silty from Irene. Good thought. I went home and immediately starting looking up information for foraging after a flood. Nada. So let’s think …
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I try really hard to be local, but in Central Vermont in February, it’s rough. Sometimes I get a client who just wants what they want, in season or not, so I head to the local “Mega-Mart” type store, often with my kids (age 2 …
Over the last year I have taken up running and I have been pretty vocal about it. I have run in all types of conditions and seen many amazing things. I have run in rain, pounding rain, sleet, pea sized hail that felt like bee …
As I was running with my friend Mandy one day, she told me that the end of a marathon was similar to giving birth. It was all mental and you had to really focus.
As I get ready for this race, I feel as if I am preparing for birth. I’m resting. I’m pampering myself. I’m being very careful about what I eat. I’m hydrating. I’m nesting a bit, getting out all of my running gear, gazing lovingly at it, running my fingers across it and smiling. I’m packing my race over night bag…what shall I bring? The grey spandex shirt or the blue one? I’m putting together a running playlist to get me through the pushes. I’m talking about it a lot.
It’s my first big race. It’s a half marathon, which I know, is not a full marathon, but less than a year ago I couldn’t run a half a mile. This weekend I will run 13.1 together with my team and a marathon will soon follow, I’m already hooked.
I trained under Chef John Sundstrom and was invited to cook with him at the James Beard House. I am super excited for his new cookbook and would love to support his modern take on publishing! Click on the image to see more.
We wanted to do something different for new years so we had a Chinese Dim Sum party. We fired up the stove with our Lodge Dutch Oven and made Miso Soup. Various types of dumplings were served in warm Lodge Mini Servers. These included Kimchi …
