The January Thaw & Dandan Noodles

Is there anything more frustrating that day after day of subzero weather? Ask any skier. You look out the window and it’s a winter wonderland of beautiful snow. Wonderland until you venture out. That’s when you realize that the bitter cold could rival Siberia. Of course, there are a lot of tough dudes and dudettes. They go out anyway but not me. I’ve been there and done that.

Now, don’t get confused here. I don’t stop exercising, I’m too much of a fanatic to quit cold turkey. You can still see me out and about walking around the lake or stomping up a hill on snowshoes. However, no way, no how, will you find me on a chairlift.

That’s not to say I haven’t tried it. I did, my first winter back in New Hampshire. It was one of the coldest Januarys on record. I figured I better get used to my new normal. Dressed like an onion, I threw my skis and boots in the car and headed for the mountain. It was awful. Not only was the temperature on the wrong side of zero but the wind gusts were so strong, I was literally stopped in my tracks. Two runs and I was out of there.

While some have tried to tempt me, I stand firm on my decision to stay close to home on the coldest days. Every time I hear about a chairlift breaking down, I know I made the right choice. Can you imagine the nightmare of being stranded midair in gale force winds and frigid temperatures? Just the thought creates uncontrollable shivers.

All that said, there is something even worse than a month of subzero temperatures. That something is the infamous January Thaw. No, that’s not a typo. It definitely thaw with a capital T. The only thing more heartbreaking than beautiful snow in bitter cold temperatures is watching it dissolve in a drenching downpour.

Not only does the January Thaw wreak havoc with the snow on the mountain, it creates a mess at home. Several years ago, I lost a porch to the Thaw. The weight of the water-drenched snow caused it to cave. On top of that, water tends to seep under the door of the garage in any heavy rain. Add melting snow and, armed with a push broom, I’m on flood watch.

Then again, the Thaw doesn’t stay long, not even a week. It tends to follow a set agenda. First, there’s the buildup. For a day, maybe two, the sun is brilliant in a bright blue sky. Still cold at night, daytime temperatures slowly inch up to maybe twenty-five. Then, there’s the tipping point. Warmer still, the skies cloud over. In spite of the thermometer’s mild reading, there is a chill dampness in the air. A foreboding fog rolls in; that’s when you know. Rain is imminent. Find the rubber boots and get out the push broom.

In less than twenty-four hours, the drenching downpour starts to taper off. Temperatures plummet as the heavy rain winds down. Roadways freeze over. Ski trails become downhill skating rinks. I don’t know about you but I start to wonder, “What did I do to deserve this? Tell me and I’ll never do it again.”

I need some serious cheering up. Bon appétit!

Dandan Noodles
Throughout the winter, frigid cold or chilly rain, I gravitate towards noodles. Far East flavors or Mediterranean flair, I love them all. Add these spicy Asian noodles to your quick supper list. Enjoy! 
Serves 4

8-12 ounces Chinese or udon noodles
Vegetable oil
1 pound ground pork
Kosher salt and freshly ground black pepper
1/4 onion, finely chopped
1 carrot, peeled and finely chopped
1-inch ginger, peeled and finely chopped
2 cloves garlic, minced
2 tablespoons or to taste sriracha 2 tablespoons tahini or smooth peanut butter
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1/4 teaspoon brown sugar
1 cup chicken stock
2 teaspoons sesame oil
1/4 cup toasted sesame seeds or peanuts, toasted and finely chopped
1/4 cup thinly sliced scallions and/or cilantro

Lightly coat a large heavy skillet with vegetable oil and heat over medium-high. Add the pork, season with salt and pepper, and cook, breaking the meat up into small pieces, for about 2 minutes. Add the onion, ginger, garlic and sriracha and continue cooking until the pork is cooked through, about 5 minutes more.

Add the tahini, vinegar, soy sauce, fish sauce and sugar and stir to combine. Stir in the chicken stock, bring to a simmer, reduce the heat and simmer until the sauce thickens, 5-10 minutes.

While the pork simmers, cook the noodles according to package directions and drain well.

Transfer the noodles to a large platter or individual bowls. Stir the sesame oil to the pork. Top the noodles with pork, sprinkle with sesame seeds, scallions and/or cilantro and serve immediately.

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One Year Ago – Sweet Potato & Red Lentil Soup
Two Years Ago – Tomato Soup
Three Years Ago – Savory Galette with Spinach, Mushrooms & Manchego
Four Years Ago – Mac & Cheese with Roasted Broccoli & Sun-dried Tomatoes
Five Years Ago – Red Bean Chili with Pork & Butternut Squash
Six Years Ago – Piri Piri Prawns
Seven Years Ago – French Lentil Soup
Eight Years Ago – Spicy Chicken (or Turkey) Noodle Soup
Nine Years Ago – My Favorite Chili

Or Click Here! for a complete list of and links to all the recipes on this blog!

How are you coping with the cold, rain, ice and snow? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

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Dress like an Onion & Roasted Shrimp & Andouille Sausage

It’s hard to be glamorous when you live in a cold climate. If you’ve ever doubted this undeniable truth, just spend ten minutes watching the Golden Globes or Oscars. Heck, you don’t have to stay up for the awards, just watch the preshow parade on the red carpet.

There’s you, wrapped in a blanket, wearing a double layer of leggings, a turtleneck and a ratty old fleece. Out in Los Angeles, Saoirse, Emma, Meryl and Michelle saunter down the red carpet. They are sleek and beautiful in perfectly fitted gowns. Their hair, long and loose or wound into a fabulous twist, is impeccably coiffed. Back on the sofa in New Hampshire, if you’re not wearing a wool cap, your hair is pulled back in an ancient scrunchie.

Now, it’s all well and good to look like a ragtag bundle of fleece and wool in the privacy of your own home. However, whether you like it or not, you’ll eventually need to go out – if for no other reason than to stock up on milk and cocoa. Plus it’s a good bet that, in spite of the cold, you’re still expected to show up for work.

As if life wasn’t busy enough, we now have to worry about getting to work on time in spite of the deep freeze. Hopefully, your boss understands that everything takes longer in the winter in New Hampshire.

Somewhere in my travels, I was given the excellent advice to dress like an onion. I think it might have been in Italy … as in vestiti come’ una cipolla. Whoever offered this sage advice neglected to add that all those layers take time. Not just putting them on but scrounging around to find them.

Take for instance; the long johns I bought the year I returned to New Hampshire. I rarely wear them but when I need them, I really need them. Then, since nothing seems to fit over those heavy long johns, I need to figure out where I stashed the too baggy pants. The ones I bought by mistake. Let’s hope I didn’t finally toss them in the donate pile. Thankfully, the top layers are easier. First, I pull on one of my many turtlenecks, then add a pullover and finally top everything with big, heavy sweater and scarf.

Of course, those are just my inside clothes. Next comes the adorable hat my niece knitted for me, jacket and gloves. Shoes go into the bottomless bag I call a purse and warm boots go on my feet. In my wishful thoughts, my layering has made me look like a well put together Milanese. In reality, I look like the female version on the Michelin man.

Next, it’s time to get the car started and warmed up. If you are one of those crazy people who parks your car outside in spite of the cold, you need to brush the snow off first. By the way, sorry to call you crazy but, I confess, I don’t get it. You have a garage; why don’t you use it? What on earth is so important that it’s inside while your car faces the elements?

For anyone with the misfortune to live in the northeast without a garage, you have my unbounded sympathies. I’ve been there and it’s not fun. A garage is a relatively recent thing for me but I could never go back. The worst was when I lived on the top of a very cold and windy hill in Vermont. Luckily, I could walk to work. More January days than not, the engine refused to turn over and my car stayed put, admiring the frosty view. Is it possible a car needs to dress like an onion too?

Stay warm and bon appétit!

Roasted Shrimp & Andouille Sausage
Unlike a lot of winter comfort food, this cozy dish doesn’t need to bubble in the oven for hours. It comes together in about 30 minutes and pairs beautifully Sweet Potato Polenta. Enjoy!
Serves 8

1 pound cherry tomatoes
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
3 cloves garlic, minced
1 teaspoon or to taste ancho chili powder
1 teaspoon dried Italian herbs
1 teaspoon cumin
Sea salt and freshly ground pepper to taste
Olive oil
1 pound smoked andouille sausage, quartered lengthwise and roughly chopped
Juice of 1/2 lemon
1/2 cup dry white wine
2-2 1/2 pounds extra jumbo (16-20 per pound) shrimp, peeled and deveined

Put the racks in the upper and lower thirds of the oven and preheat to 375 degrees.

Put the tomatoes, onion and bell peppers in a bowl, sprinkle with 2 cloves minced garlic, the cumin and half of the chili powder and herbs, season with salt and pepper and toss to combine. Drizzle with enough olive oil to lightly coat and toss again.

Add the sausage to the vegetables and toss to combine. Divide the sausage and vegetables and spread evenly onto two baking sheets. Roast at 375 degrees for 10 minutes, turn the pans and switch oven positions and roast 10 minutes more.

While the sausage and vegetables roast, prepare the shrimp. Put the remaining garlic, chili powder, herbs and the cumin in a bowl, add 1/4 cup olive oil, lemon juice and white wine and whisk to combine. Add the shrimp, season with salt and pepper and toss again. Tossing a few times, marinate for 15 minutes.

Add the shrimp to the sausage and vegetables, drizzle with the marinade and spread everything in a single layer. Return to the oven and roast until the shrimp are pink and cooked through, about 5 minutes. Do not overcook.

Transfer to a platter or individual plates and serve immediately. The shrimp are a delicious with Sweet Potato Polenta.

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One Year Ago – Tortellini en Brodo con Spinaci
Two Years Ago – Spanish Stuffed Mushrooms
Three Years Ago – White Bean Soup with Sweet Potato and Wilted Greens
Four Years Ago – Chipotle Sweet Potato Soup
Five Years Ago – Mixed Greens Salad with Gorgonzola & Walnuts
Six Years Ago – Spanakopita Triangles
Seven Years Ago – Braised Red Cabbage
Eight Years Ago – Apple Bread Pudding
Nine Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Or Click Here! for a complete list of and links to all the recipes on this blog!

How are you dealing with the miserable cold? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Summer Camp & Tomato & Burrata Salad with Grilled Bread

I met up with a friend a day or so ago. She was taking a deep breath after a crazy busy weekend. Her grandchildren breezed through town and stayed the night on their way to camp. It got me to thinking of my days at Camp Four Winds. For most people, summer camp was one of those things you either loved or hated. Just to be a contrarian, I was neither obsessed nor filled with fear and loathing.

I like to think that I was really very teeny tiny when I went off to camp. As a child, I was always following in my sister’s footsteps. A few years older, as soon as Brenda went to camp, I wanted in. So, while my sister was probably eight or nine when she headed off to camp for the first time, I was ready at six. Okay, maybe seven, but I know I was still a Brownie.

Of course, we went to Girl Scout Camp. It was more or less a given. A proud Camp Fire Girl, Mom went to one of their camps. Dad went to Y camp (as in YMCA). Regardless of generation or affiliation, the critical criteria were two weeks on a pond in the woods and dirt cheap. Given the givens, Camp Four Winds fit the bill but was nothing fancy.

There is a reason that I always think of myself as ever so young when I went off to camp. One of a couple of things happened and I don’t know which. It could be I forgot to tell Mom that I wanted to go to camp until the last minute. Alternatively, I told her at a time when she was busy doing a thousand motherly things all at once and she didn’t hear me. Or finally, I told her but she didn’t believe me and it took some time to convince her. Regardless of why, I must have signed up late. In spite of being one of the youngest campers at Four Winds, all the girls in my unit were at a couple of years older than me. Then again, maybe Mom got my date of birth wrong on the application.

Anyway, Brenda spent her first year at Four Winds in the cushy little girls unit. It could be my vivid imagination but I think they had flush toilets. Not only was I younger but I roughed it with the big girls. We had cold showers and latrines. We also had to walk five miles in a snowstorm to get to the dining hall for breakfast. Oops – no, wait a minute, that’s another story!

Being the youngest and smallest girl in my group did have its advantages. The other kids took me for some sort of mascot or woe-be-gone in need of a helping hand. From morning chores to an extra marshmallow on s’mores night, I suspect I got away with quite a lot during those two weeks.

It didn’t hurt that I showed up with a plethora of pink clothing. Most of the time, we wore camp uniforms. An army of girls from seven to seventeen, we were all identically clad. There were dark green shorts and shirts for everyday and whites for Sunday. However, we could declare our own true selves with our bathing suits and pajamas. It must have been some strange coincidence. Both new and hand-me-downs, from my bathrobe and fluffy slippers to my bathing suit, everything in my camp trunk, except the uniforms, was pink.

The big girls were delighted. In less than twenty-four hours, I’d earned the nickname Pinky. I was well taken care of and coddled but it didn’t last long. As soon as I hopped in the station wagon for the trip home, I was back to being Susie … and all that went with it.

Happy summer and bon appétit!

Tomato & Burrata Salad with Grilled Bread
Burrata is a fresh Italian cheese made from mozzarella and cream. It is delicious with fresh local tomatoes and warm bread. Enjoy!
Serves 8

About 1 tablespoon or to taste red wine vinegar
Extra-virgin olive oil to taste
2 garlic cloves
1/4-1/2 red onion, thinly sliced
2 1/2-3 pounds very ripe tomatoes, cut into wedges
Sea salt and freshly ground pepper to taste
8 slices ciabatta
2-4 balls fresh Burrata
1/2-3/4 cup torn basil leaves

Preheat the grill to high.

Put the vinegar in a large bowl, add olive oil to taste and whisk to combine. Mince one of the garlic gloves, add it and the onion to the oil and vinegar and toss to coat. Add the tomatoes, season with salt and pepper and toss again.

Arrange the bread on the grill and cook, turning once, for about 30 seconds per side or until nicely toasted. Remove from the grill, rub each piece of bread with the remaining garlic clove, brush lightly with olive oil and sprinkle with a pinch of salt.

Place the still warm bread on individual plates, top with tomatoes and Burrata, garnish with torn basil and serve.

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One Year Ago – Grilled Shrimp & Vegetable Salad
Two Years Ago – Fresh Berries with Creamy Lime Custard
Three Years Ago – Grilled Tomato Crostini
Four Years Ago – Strawberries with Yogurt Cream
Five Years Ago – Watermelon & Feta Salad
Six Years Ago – Grilled Salmon with Lemon-Basil Aioli
Seven Years Ago – Mediterranean Shrimp
Eight Years Ago – Grilled Hoisin Pork

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you celebrate the first days of summer vacation and the longest day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Summer Bucket List & Creamy Yogurt Tart with Fresh Strawberries

When we were kids, we started each summer with a bucket list. One year, the raft test was the top goal. Once we’d perfected our strokes, there was the swim to the island. Climbing Kearsarge was on the list most years. After I started running, a run around the lake was de rigueur. On top of whatever athletic endeavors, there were books to read, a first beer to drink and maybe a blueberry pie to bake.

What’s on your summer bucket list this year? If you don’t have one, well, then it’s time to get one together! Not sure of what to put on it? Well then, may I suggest:

  1. Ride a zip line. You know you want to. Any number of New England ski resorts are adding summer fun to their playlist. A ride down the mountain on a zip line sounds like a great way to spend an afternoon.
  2. Make pickles. I rarely make jams or jellies and I’m not a canner. However, I do like to make refrigerator pickles. They are quick, easy and delicious.
  3. Rent a flashy sports car and drive to the coast for fried clams and beer. One of my longtime traditions is to have fried clams once a year. Summer is by far the best time to indulge. What could be better than a trip to the coast, a walk on the beach and dinner with a view.
  4. Pick some berries. Maybe you’ll spend a morning at the pick-your-own strawberry field, stop by the blueberry farm or visit the raspberry lady. If you’re lucky, you’ll time to pick all three. Be sure to make at least one pie, tart or cobbler this summer.
  5. Take a three-day tech vacation. No computer. No Facebook. No Twitter, Instagram or YouTube. No television. No gadgets. Just you, family and friends face to face real time.
  6. Start a new hobby, try a new craft or learn a new game. At least for three days, you’ll have plenty of time. Take a dance lesson and keep going. Try watercolors or calligraphy. Maybe this is the summer to discover, or re-discover, darts, billiards or mah jongg.
  7. Try paddle boarding. It turns out that kayaks are sooo yesterday. Who knew? Then again, paddle boarding has already been around for a few years. Maybe it too is passé. It’s hard to stay up to date.
  8. Run through the sprinkler and throw water balloons. Even in New England, we have soaring temperatures and plenty of humidity. If you can’t get to the beach, a sprinkler is the next best thing. A water balloon fight with your kids or grandkids is even better.
  9. Invent an exotic cocktail. Think of it as your reward for hiking to the top of whatever mountain or running however many miles every morning.
  10. Watch a movie in the backyard. No, you don’t need a giant television screen. Plug your laptop into a projector and pin a sheet onto the back of the garage. As for titles, think Top Gun, Jaws, Grease or that one with the dancing and Patrick Swayze. Don’t forget the popcorn and maybe one of those exotic cocktails.

Happy summer and bon appétit!

Creamy Yogurt Tart with Fresh Strawberries
A creamy and delicious tart to start the summer. Enjoy!
Serves 8

3 cups plain yogurt
Graham Cracker Crust (recipe follows)
8 ounces cream cheese at room temperature
1/4 – 1/2 cup (to taste) honey
1 tablespoon pure vanilla extract
Grated zest of 1 orange
1/2 teaspoon salt
About 1 quart strawberries, hulled and halved
Brown sugar to taste
1 tablespoon Grand Marnier (optional)

Put the yogurt in a colander or sieve lined with a clean dishtowel or coffee filter and drain for several hours or overnight. You should end up with about 1 1/2 cups of yogurt cheese.

Make the Graham Cracker Crust.

Make the Yogurt-Cream Cheese Filling: Put the cream cheese in a bowl, add the honey, vanilla, orange zest and salt and beat with an electric mixer until well combined. With the mixer on medium-low, add the yogurt a few spoonfuls at a time beat until smooth. Spoon the filling into the graham cracker crust and smooth the top. Cover and refrigerate for 4-6 hours.

Put the strawberries in a bowl and gently toss with brown sugar and Grand Marnier.

To serve: if you like, you can artfully arrange the berries in concentric circles on top of the tart, slice and serve. Alternatively, you can slice the tart and then top each piece with a spoonful of berries.

Graham Cracker Crust
1 1/4 cups graham cracker crumbs
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons butter, melted

Set a rack in the center of the oven. Preheat the oven to 350 degrees.

Put the graham cracker crumbs, brown sugar, cinnamon and salt in a 9-inch glass pie plate and whisk with a fork to combine. Add the melted butter, mix until well combined and firmly press the crumbs into the pan. Bake the crust at 350 degrees for 7 minutes and cool on a rack.

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One Year Ago – Berry Flag Cake
Two Years Ago – A Hint of Asia Barbecue Chicken or Pork
Three Years Ago – Potato Salad Niçoise
Four Years Ago – Grilled Scallop & Asparagus Salad
Five Years Ago – Watermelon & Feta Salad
Six Years Ago – Grilled Salmon with Lemon-Basil Aioli
Seven Years Ago – Mediterranean Shrimp
Eight Years Ago – Grilled Hoisin Pork

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? Do you have a summer bucket list? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Fall Foliage Weekend Special

autumn_pleasant_lakeOh my gosh and golly, New Hampshire is just stunning! Stunning, there is no other word for it. Chilly in the morning, a magical mist rises from the lake. By mid-morning, the sun is warm and the sky is blue, the perfect backdrop for the brilliant red and gold leaves.

At the end of the day, cozy up with a few good pals and a delicious bowl of chili! Here’s a yummy menu to try this weekend …

Forget the same-ol’ same-ol’. Start with a tasty crostini. If you haven’t yet, you try my Crostini with Fig, Stilton and Walnuts or Mushroom Crostini. Sound good?

Now for the main course. Chili is a great idea. Make it early and then enjoy the day. Forget that bowl o’ red (or not). It’s fall, embrace the flavors of the season. How about a batch of my Pumpkin Chili with Turkey & Black Beans? It’s autumn in a bowl! Add a simple salad of greens with one of my Classic Vinaigrettes and my Double Corn & Cheddar Muffins.

What about dessert? Well, you can go fancy-cozy with Maple Mousse with Apple Compote or cozy-cozy with Apple Crisp. I’ll let you choose.

Have a colorful weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016

Columbus Day Weekend Special

pleasant_lake_fall_04The long holiday weekend is upon us. The neighborhood is starting to fill up with summer people. The street and lake will hum with activity. My part-time neighbors will spend a few last days in paradise before heading south again. Beach chairs, kayaks and life jackets will be stowed and one last hike in the hills will be enjoyed. With sunshine, brilliant foliage and blue sky, it is a great time to enjoy life. After all, Columbus Day has strong ties to the Italian-American community. When I think of Italians, I can’t help but think of la dolce vita, the good life.

Here are a few ideas for a dolce vita harvest dinner:

Start with a beautiful antipasto platter. Set out some beautiful cheeses with a basket of tasty, artisanal crackers. Next, add some delicious Artichoke Pesto, Tapenade, Chicken Liver Pâté and/or Caponata for a delicious start to your feast.

Now to the table for a light and bright salad. Maybe you’d like to try my Radicchio, Fennel, and Arugula Salad or Lemony Kale & Radicchio Salad. Now for the main course – pasta of course! What to suggest? How about Ravioli with Roasted Butternut Squash, Italian Chicken Stew with Penne or Fettuccine with Fresh Corn & Tomatoes?

Now, what’s for dessert? Everyone loves a classic. For that you can’t beat Cardamom Plum Tort or Tiramisu.

Have a wonderful weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016

Columbus Day Weekend & Cardamom Plum Tort

Elkins_Dam_Foliage_02The Columbus Day weekend is just days away. Although Columbus Day is a federal holiday, less than half the states celebrate and many companies treat it like any other Monday. As far as I can figure, Columbus Day has lost some of its luster. I could be wrong but the holiday seems to have regressed into not much more than a good excuse to buy a cheap mattress or shoes at a big discount.

Whoa bucko, let’s be careful there. Let’s not go disparaging Columbus Day. That goes double if your company gives you the day off or you’re married to an Italian. Columbus Day was a hard fought holiday. Although it was first celebrated in 1792, Columbus Day did not become a federal holiday until 1937. President Roosevelt’s proclamation was largely due to the tireless lobbying of the Knights of Columbus and Italian-Americans.

Admittedly, Columbus Day is fraught with controversy. From all or at least most accounts, Columbus was a nasty guy. His treatment of the indigenous people he met in the Caribbean as well as his crew was atrocious. Many cities and even a few states have changed the name and focus of the holiday to Indigenous Peoples Day, Native American Day or Discovery Day. I’m good with that. Let’s settle this controversy quick because early to mid-October is a wonderful time for a long weekend.

For one thing, it’s still warm or at least warmish. Whether you want to march in or watch a parade, go for a marathon bike ride or visit a pumpkin patch, you can do it without dressing up like the Michelin man. For another, the leaves are starting to turn. No one but no one does fall foliage like New Hampshire.

Of course this year, we’ll have to contend with more than a few politicians making the rounds. With the election just weeks away, they’ll be at parades and harvest festivals. One or two might even show up in a pumpkin patch. I doubt any will make the mistake of checking out a corn maze. There’s too much at stake to risk the indignity of getting lost in a field of corn. Instead, the pols will be offering up sound bites, shaking hands and kissing babies. Let’s hope that the endless grind of campaigning doesn’t get the better of them. Heaven forbid someone starts biting hands and shaking babies.

For anyone living in New Hampshire, Columbus Day is a reminder that cold weather is coming and coming soon. As a midpoint between Labor Day and Thanksgiving, it is a good time to get your fall To-Do list together. Besides tracking down pumpkins, it’s not a bad idea to put the kayak away, run the weed-wacker around the garden and maybe plant some bulbs. While the long weekend is not a hard and fast deadline for these chores, I suspect we are all starting to feel the looming threat of an early snowfall. Those first flakes may not be hours or days away but the state is famous for Halloween ice and snow.

Regardless of how you spend the day, biking, weed-wacking or shopping, you’ll want to end it with a great meal. Both the holiday and the harvest can inspire you. Let your taste buds travel around the world and back again. After all, Columbus was from Italy and he was trying to get to the Far East when he landed in the Bahamas. Take your pick of any of these great cuisines or mix it up.

Have a fabulous weekend and bon appétit!

Cardamom Plum Tort
This melting pot dessert combines plums from Italy and cardamom from India. Enjoy!
Serves 8

Butter and flour for the pan
1 cup unbleached flour
1 teaspoon baking powder
1 teaspoon cardamom
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup light brown sugar
1/2 cup butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
10-12 Italian prune plums or other purple plums
Juice of 1/2 lemon

Preheat the oven to 350 degrees. Lightly butter and flour a deep dish pie plate.

Put the flour, baking powder and spices in a bowl and whisk to combine.

Put the butter and sugar in a bowl and beat with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until well combined.

Add the dry ingredients and beat on low until just combined. Spread the batter into the prepared pan.

Cut the plums in half lengthwise, remove the pits and quarter, again lengthwise. Put the plums in a bowl, sprinkle with lemon juice and toss to combine. Add a little sugar if the plums are particularly tart.

Arrange the plums skin side up in concentric circles on top of the batter. Bake for about 45 minutes or until a toothpick inserted in center comes out clean. Serve warm, plain or with a dollop of whipped cream or scoop of ice cream.

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One Year Ago – Easy Microwave Popcorn
Two Years Ago – Bruschetta with Fresh Tomatoes, Goat Cheese & Pesto Oil
Three Years Ago – Lemon Pasta & Shrimp with Olives & Capers
Four Years Ago – Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
Five Years Ago – Lobster Mac & Cheese
Six Years Ago – Sausage, Kale & Potato Soup
Seven Years Ago – Soupe au Pistou
Eight Years Ago – Mulled Cider

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend the long holiday weekend? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016