Monday July 05, 2010
Waitsfield, VT, The Inn at the Round Barn, Anne Marie DeFreest,Tim Piper, Jack and Doreen Simko, Paul Finnerty, and of course, my love, Jim Finnerty. Time spent in a favorite place and with my favorite people.
Sunset Rock, the Long Trail,
East Warren Rd, Warren 4th of July Parade,
Thunder Road Stock Car Races,
dairy cows, starlit nights, great food.
Route 100, covered bridge, Mad River, No bugs.
A place I know so well and miss dearly.
A soul refreshed. A dream reborn.
Friday July 02, 2010
As we meander into the 4th of July weekend I first wanted to reflect on what it is to be an American - and it just isn't all about the apple pie! We have the freedoms here in the USA to be and think freely; to embrace diversity and celebrate our independence through our diversity.
Ok, so what's cookin' in my kitchen this weekend? Right now I have some vegetable soup on the stove - a great way to use some of the greens I have amassed in my fridge from the CSA. And because it's been quite chilly it will be a welcome item on the menu!!
My thoughts on food right now are to keep things simple like a spice rubbed flank steak, leafy green salad, beet salad, broccoli and fresh blueberries.
Here's my favorite spice rub recipe:
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
Mix together, then rub into flank steak. Place flank steak in a gallon freezer bag with any extra rub and place in fridge for at least 8 hours for maximum flavor. Grill on stove top or outdoor grill - your choice! Slice it thinly against the grain and serve over salad or with potatoes (salad or roasted new) and any other farm fresh veggies.
Celebrate your independence!! I plan on doing the same
Wednesday June 30, 2010
Today in the studio we had with us Teresa Tavares who was born in the Azores (more specifically, the island of Terceira) which is an archipelago located nearly half way between the U.S. and Portugal. If Teresa taught us one thing about Portugese food it's that you can never have too much sea salt in your pantry and onions and garlic for that matter too! What made her interview truly unique for us was how much she had to say about the use of veggies and meats in traditional dishes more than seafood which we had believed to be more of a culinary staple. Listen in and let your mouth water as Teresa describes the heirloom Al Cathra clay pot, her special steak recipe, family-famous rice pudding and much much more.
Carole Murko 20100630 1300.mp3