Thanksgiving in Vermont #2

Thanksgiving in Vermont #2

As I mentioned in my previous post, Anthony, Pup, and I live in an apartment (or room) that is under 500 square feet. It’s basically 1 1/2 times the size of my office at work with an attached bathroom. I usually describe it as cozy, and I have to admit I am quite in love with it. However, I knew that this year’s Thanksgiving dinner was going to be a bit of a challenge considering my kitchen has two stove burners, a toaster over, and a microwave (which I refuse to use). Yes, we don’t have an actual oven.

However, dinner went way easier than expected, and I am think this year may have even been more delicious than last year. In addition, this year’s meal was 98% made in Vermont. Now that I think of it, we didn’t go with a local wine, so that may drop it down to 95%. The only other two items that were not made in Vermont were the celery (maybe I should have used celery root!) and the crescent rolls. Everything else, down to the flour I used to make my pie crust, was “MIV”.

So what could have possibly been on my menu with no oven and both Anthony and I being vegetarians? Well I will tell you:

Blue Hubbard Pie

-Our “main dish” was locally made squash ravioli. Last year we made our own ravioli but since I was taking on a bit more than I thought I could chew this year with no oven, I opted for some of my favorite Vermont pasta makers who come out of Putney, Vermont – Putney Pasta. I tied it to the meal by putting the homemade gravy over them instead of tomato sauce.

-Squash Pie – I prepared this the night before. I have done from scratch pumpkin pies in the past with great results. There really is a taste difference in using real pumpkin vs canned pumpkin. This year, though, Anth had an extra baby blue hubbard squash (from his job at Deep Root Cooperative) that he was interested in me using. Even though this winter squash is usually used as a dinner item, I thought it would fit well as a substitute for pumpkin. And it did! I made this the night before and it took just over 50 minutes in the toaster oven to cook. I made a simple whole wheat crust to accompany it. The pie ended up tasting identical to a from scratch pumpkin pie with a thicker, creamier consistency. I will add more spice next year.

-Sage stuffing – We love stuffing. This year we noticed one of the farmers at the Montpelier Thanksgiving Farmers’ Market had fresh sage. I thought that might fit in our dinner well this year and boy did it ever. I prepared the stuffing first since I knew it would need the most time in the toaster oven. I sauteed mushrooms, shallots, celery, the fresh sage, and garlic. I added vegetable broth to this before pouring it over some of our favorite local bread – Bohemian Breads. I actually just put this in foil and threw it in the toaster oven for about 40-50 minutes.

-Sage gravy – Gravy is not a staple that I enjoyed at Thanksgiving in the past. I always ate my mashed potatoes plain. Whenever I was researching recipes with  sage, though, gravy kept popping up. The internet eventually convinced me it would be a good fit. I basically made it out of garlic, shallot, sage, vegetable broth and flour. The sage really popped and the gravy was a great addition to the meal since it was able to tie all of the components together.

-Brussel sprout and kale medley – We love brussel sprouts and kale during this time of year and needed some color to our meal. I steamed the brussels before added them to some local baby dino kale and doing a simple saute with garlic and spices.

-We picked up some little butter gold potatoes at the farmers’ market that made for delicious mashed potatoes. I added Italian spices and a hint of butter.

-Cranberry sauce – This was a new addition to Thanksgiving also. Neither Anthony or I have ever enjoyed cranberry sauce on Thanksgiving, but we were interested in giving Vermont Cranberry Company cranberries a try. I dissolved brown sugar in a water, grapefruit juice, and red wine mixture before adding the cranberries until they popped. I then put them in the freezer until we were ready to eat. We actually LOVED the addition of these to our meal especially when paired with the stuffing and pie.

All of Our Fixins’

I began cooking at noon and we were eating before 2 pm. It all went incredibly smoothly even though I could only “bake” one thing in the toaster oven at a time and have two things going at a time on the stove. Anthony and I were both incredibly stuffed by the end of the night. It’s been four Thanksgivings with no meet. I cannot say that I actually miss the turkey at all!

I am incredibly thankful for being able to sit here, in this moment, and need nothing more than I already have.

Vermont Livin’ November 21, 2012

Anth, Pup, and I

I’ve noticed I haven’t put a post up yet about my everyday life. I didn’t create this blog to necessarily talk about myself, but I still want to make sure I document what’s going on every once in a while.

Just to bring you up to speed, Anthony and I moved up to Vermont in April of 2011, so about a year and seven months ago. We had been living in southern New England for a bout two years, first in the Hartford, CT area and then in Western Massachusetts. We liked those areas, but had been enthralled with Vermont for a while so when Anthony found success in pursuing a sales manager position at a farmer’s cooperative, I began my own search. We had offer letters within days of each other and before we knew it we were heading north. It was exciting to know we were heading exactly where we wanted to be along with jobs that we actually wanted to be doing.

Me Above Copenhagen, Denmark

If you fast forward to November 2012, you can find us in Elmore, a town that had 849 residents in 2000. We live in a 500 square foot space in the woods. I carpool to work every day which is about a 45 minute drive through two other towns which are slightly bigger than Elmore.

My daily routine begins at a hospital in was is considered the Northeast Kingdom of Vermont. I usually get into work at 6:30 am which means I am out the door by 5:30. The stars at that hour are absolutely breath taking and so is the cold in the winter. After work I head into Hardwick. Hardwick is three times the size of Elmore with a population of 3,100 and has just about everything you need. In other words, I can go to the gym, buy my groceries at the coop, and rent nightly DVD’s all on one little Main Street. What more could I need?

Pup and I in the White Mountains, New Hampshire

Before I lived in Vermont, I didn’t shop at a coop. My groceries came from major chains where I was lucky to find fruits and vegetables from the same coast. If I was really lucky, I lived near a Whole Foods that sold semi-local produce. All corners of Vermont have cooperatives, however, which are member owned stores that sell as much local food as possible. Which means that most of the store is local since Vermont creates a lot more than just vegetables. Just a couple of examples of local Vermont products: ice cream, peanut butter, pasta, pretzels, bread, honey, yogurt, any type of meat product you could think of, salsa, a lot of cheeses, a lot of maple, and a lot of wines, ciders, and beer. You get the jist of it!

Anyways, Anthony and I are currently gearing up for our sixth trip to Europe together. We will be heading home for the Christmas holiday at the end of December before embarking on our 2 week journey between France and Norway with pit stops in Chicago and Dublin. I say pit stops because they are more than layovers this time around as we will be spending an entire day in downtown Chicago and a day and a half in Dublin.

Until then, I have begun writing. I’m not exactly sure why I began writing other than that I enjoy doing it when it pertains to places, people, and things that I love. So, in addition to this blog, I have begun writing for a drinking magazine and a Vermont tourism magazine. I had an article published last month and will have 2-3 articles published next month. Also, I began spending my Friday nights mentoring an 8 year old boy. We spend most of our time outside playing at the park with stints of making cookies and doing crafts. We’ve had a lot of fun so far. I’ve also been spending time learning Norwegian. I’ve made a lot of progress doing self study, but I don’t know how much I will know before I go to Norway. I am confident I will know enough to be able to read signs and menus. Conversation is most likely out of the question as they speak very fast. Lastly, I am still on track for getting my Master’s degree in Health Informatics by this time next year. I am about a year into and take two courses every semester through the University of Illinois at Chicago’s online program.

So, my weekdays are spent working, enjoying the above past times as I please, hitting the gym when I can, and cooking up dinner for Anth. We usually end our days with a movie and food on the couch now that the days are ending so early in terms of sunlight. On the weekends, we still get up and travel all over New England. So, that’s where the rest of this blog comes into play!

Pup and I During a 5k in front of Vermont’s Capitol, Montpelier