In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
We’ve had some big good life news. After nearly a decade in a small, dark little railroad-style apartment, we moved into a big new place with lots of light.
Going through the freezer a couple of nights ago looking for an elusive bag of green beans, I stumbled on a grass-fed piece of steak that Jedd bought at the
It’s the best of both worlds right now. We still have summer produce, but we’re also getting treats from fall. And that includes apples. Really, really, really, beautiful apples. Along
Jalapenos and blood orange juice might sound like a slightly odd combination, but they’re not. In fact, they work so well together that I guarantee that you’ll make audible noises
If you know me even slightly, you’ll know that I’m as sentimental as the day is long. So, when my grandmother gave me a little butter churn, I promptly put
I really believe that parsley is an under-utilized ingredient. I love the stuff. One of my odd little dating/dining embarrassments would be the fact that I wouldn’t eat the parsley