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Best text ever:

OMG, they have ramps at Adam’s! $11.99 lb. : – )

Immediately after there was trip to Adam’s Fairacre Farms in Kingston to purchase the much sought after ramps. Perhaps there was a ramp-dance and a commotion, but I feel that is a whole other post in itself.

What is a ramp you ask? I’d be happy explain. Ramps are an early spring wild onion / scallion / leek-like vegetable that grow between North Carolina, New England and Minnesota. They are in season only from late March to early May. It is the end of ramp season, so if you are interesting in making this a part of your life and want to receive great amounts of joy, order it off the next menu you see it on or keep it in your cranium filling cabinet for next spring.

Where did I first hear of said ramps? At dinner with my roomie at Mercato in Red Hook. We consider ourselves fairly (highly) educated people. Ones that did not know anything about ramps prior to the wonderful waitress providing the specials, “Ramps sautéed with garlic and olive oil with a dusting of shaved parmesan.” The beginning of the ramp-love-affair.

Fast forward through weeks of ramp ranting. Foodie blog post about pizza, menu items, biscuits and trends all kept appearing in front of my wide-eyed blues. Email chains, Facebook posts and photo texts. Phone calls, in-person gawking and post-it notes.

And then on a magical Sunday afternoon ramps were in kitchen.

The first adventure was Ramp Buttermilk Biscuits. This is an adaptation from Epicurious.com. The recipe was ramp and buttermilk biscuits with coriander (which I created minus the coriander).

First, I chopped up the ramps and introduced them to the buttermilk.

Then, the dry ingredients gathered nicely together.


Next the chilled butter and flour mixture had a lil party.

And because they were having so much fun, they invited the buttermilk ramp mixture.

This was hand-stirred until dough formed.

Pressing the dough out, making the rounds and getting them to the baking sheet was a lil ugly, I’ll spare you the details.

The cut rounds mellowed out on the baking sheet with parchment paper.

And were dressed with some scrambled egg.

The biscuits baked for about 20 minutes until they had a brown tan.

The biscuits were ready to go to the dinner party…

 And we were very happy to have them… as in happily-ever-ramp-after.

The end.

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Snowboarding is everything you fear in life. Falling. Not being able to get up. Loosing your balance. Being told you’re doing it wrong. Balancing on one foot for long periods of time. Jumping without knowing if you will land. Hitting the mountain, hard. Falling. Not being to get up. Repeatedly for hours at a time. 

Before I give a recap of my first boarding experience ever, I have a few people to thank. The academy. The weather conditions. Fresh powder. Falling snow. Wind. Ice. Slush. 

And a special thank you for attending to fear, anxiety and pain.

Funny thing is, my lesson with (please read the following names the way the players are at major sporting events and give them a round of applause) instructor Sean and instructor Levan made the first half of the day manageable. They were patient, friendly, helpful, complimentary and did I mention PATIENT? And for a class of two kids, a tween, a teen and a 10-days-shy-of-her-28th-birthday-freaked-out-overthinking-never-been-strapped-to-a-board-ever-beginner, they done good. I then spent a couple of more hours flying solo in the school area as the rest of my crew hit the mountain hard. 

The conclusion of snowboarding day #1 is a simple thought… Snowboarding should be taught from the time a kid can walk. Walking/skiing/snowboarding should all be looped into one major lesson plan to ensure a 2 year old can do it with ease. And then there would be less awkward first days happening. 

Photo from James Dutton's photostream on flickr

Photo from James Dutton's photostream on flickr

P.S. Yes, I will do it again. No, the instructors weren’t dating material. Yes, I fell a lot. No, I didn’t think I could make it happen and somehow it worked out. Thank goodness.

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