snark, snark, snark.

Easter Sunrise at 4,300 feet!

For the last few years, a couple of us have gone up to the top of Mount Mansfield for a sunrise Easter Service. Once the sun comes up and the service has ended, Stowe drops the line and allows anyone to ski, ride, run, sled or hike down the mountain for free! It's an early morning but, well worth it.

Wake up time: 4:10 am

Arrive at Jay and Maegen's: 4:25 am

Gondola ride up Mt. Mansfield: 5:40 am

Sunrise: 6:28 am

Vin, Maegen and Jay below with no outer layer! Milder temps this year made the top of the mountain more reasonable.

Our favorite Easter hymn!

The Operation.

This year, I'm going to grow some food! I kicked off the operation on Saturday with seeds purchased from Lowe's, (Jayne-at the S. Burlington store-was SUPER helpful). I've got basil, lavender, rosemary, hot peppers, sweet peppers, green beans and cherry tomatoes in the mix. I'll keep you posted.

Venting...

I went out to dinner, (again) last night. Tsk, tsk. There were a few restaurant options on the table but, the three of us decided upon Leunigs. It's one of my Burlington favorites! Leunigs always has a great atmosphere, pretty good food and of course outside seating during the warmer months. We sat down and started to review what looked like a new menu. All of the menu options appeared on one larger piece of paper that was covered in plastic. I asked the host if it was a new menu. He said, "no but, we really wanted to present in the traditional bistro style." As I perused the menu I realized everything had gone up in price, WAY up. I actually questioned staying there to eat. Some of the appetizers were $18!! Entrees had gone up to $24-$29 for items that used to be in the $18 range! I was shocked. The food is good but, not good enough to justify the higher prices. Here's what the three of us ordered: 1 glass of wine, 2 appetizers and 2 entrees. Total cost: $94 AND Total with tip: $118. I'm getting angry just writing this post! This meal would have cost just under $200 if we all had 1 glass of wine, 1 app and 1 entree. I'm sad to report that I won't go back there for some time. I did mail them a comment card expressing how loyal I've been and how disappointed I was last night. Hopefully, they will come down in price and keep their customers who have been going there for so long. Like they say on their website, "It's about the people, sharing good times and good food with good friends." They are right. The food is just good. Leunigs is not a fine dining experience, it shouldn't be priced as such.

If/When you go, don't get the sliders. They are served on a cold, store bought sweet roll and last night, the burgers were over cooked and dry.

Sir Loin, Buttercup, Violet, Electra...

...what's will Sage Tucker-Ketcham's cow be named?

My good friend Sage shared some of her artwork as well as her work-in-progress cow at the Shelburne Art Center last night.

"By the time she's done, artist Sage Tucker-Ketcham will have volunteered 50 hours applying acrylic paint to one bovine temporarily residing at the Shelburne Art Center. The pink-and-bright-blue-swirl-covered cow will pasture in the village green starting May 1. Cows like this one are sponsored by business owners and individuals as part of the Lake Champlain Regional Chamber of Commerce's "Cows Come Home to Burlington." Two weeks ago, the gray-primed, fiberglass cows arrived as blank 3D canvases in 35 locations to be painted by local artists. They will be on display from May to September and be put up for auction at the end of the season. Partial proceeds will benefit local programs of the Vermont Campaign to End Childhood Hunger. Chamber Regional Marketing and Tourism Director Matt McMahon said, "We were impressed by the number of responses and the ingenuity put into each submission. I think some of these cows are really going to surprise visitors and locals alike with their creativity." -Lynn Monty, Burlington Free Press

http://www.burlingtonfreepress.com/article/20100331/NEWS02/3310313/Vermont-cows-head-to-barn-for-art-charity

Miss Sage

Some of her smaller pieces:

Sage selected some bright colors and organic patterns to cover her cow.

April 1st

Why wait for a reason to celebrate?

Last night, a group of us piled into Jeff’s van and headed down to Waterbury, Vermont for a late dinner at Hen of the Wood to celebrate...well, nothing in particular. Everyone had been there before, except me. I knew it would be great food and company but, even my high expectations were surpassed. Jeff had managed to reserve the, “pit” table which requires some advanced planning and a larger group of people. There isn’t a bad seat in the house so, it didn’t really matter to me. It was nice to sit at one large table that could accommodate all 9 of us. We shared our appetizers so we could try a few different things and each ordered our own entrée. A few of our favorites from last night included calamari with breadcrumbs, lemon and chilies, sheep’s milk gnocchi, creamy, rich and cooked perfectly, lobster chowder, crispy fried oysters, endive salad and please don't forget the crispy maple flavored donuts with one scoop of vanilla bean ice cream for dessert! I'm ready to go back right now! Unfortunately, it's something I can only afford to do every once and awhile. Until next time...

What a delightful experience. We closed the place up at around 10:45PM after way too much laughing. Every plate was cleared, entirely. When does that happen? We did joke that the pork loin was more of a “Cheesecake Factory Portion” but, even that was devoured by the time the plates were cleared. We thanked our server for his patience and wonderful service (which included two extra desserts!!) and were on our way. When you come to Vermont, we’re definitely going there. Save those pennies!

Here’s a NY Times review of the restaurant that does a great job of explaining the atmosphere.

There was no question that Hen was good, really good, and also among the most beautiful little restaurants I know. Set in a former mill next to a rushing stream — the 15 or 20 outside seats, on fine summer nights, are downright Arcadian — it’s a near-perfect example of functional design meshing with intrinsic structure. A large lower-level table, no doubt where the grinding stones once did their work, is overlooked on three sides by a U-shaped balcony where the majority of diners sit; the brightly lit kitchen forms the fourth side. The remaining lighting is soft and gorgeous; the layered slate walls are graced by votive candles, and the main structural supports are century-old beams of a size one doesn’t see too often. (Try going to the lumberyard and asking for a 12-by-18.) Even the acoustics are superb. -written by Mark Bittman