April 19th, 2019 by srsm
Stirring it up: Scrumptious Gluten-Free Cornbread. Love cornbread and need to eat gluten free? This cornbread recipe is easy and made with ingredients you probably have in your kitchen right now. The recipe can be halved and still produce an excellent result. Enjoyed by our guests. It’s keeper! Makes: one 9 x 9 inch pan (25cm … read full article
February 21st, 2019 by srsm
Wildlife corridors allow for safe routes for animals, plants and fish. They are a link of wildlife habitat, generally native vegetation, which joins two or more areas of similar wildlife habitat. Vermont’s wildlife requires food, water, shelter and mates to survive and reproduce. Different species travel different distances to meet these basic needs. As they move from one large … read full article
January 8th, 2019 by srsm
Stirring it up: Sandbakkels are a Norwegian sugar cookie treat which is enjoyed throughout the Scandinavian countries, especially at Christmas. But seriously, who wouldn’t want a sugar cookie at any time of the year! A friend of mine has strong Norwegian roots and when I showed him the photo of my Sandbakkels he exclaimed, “I … read full article
November 21st, 2018 by srsm
No two snowflakes are alike and that was discovered in Vermont! Winter is fully upon us and the snowflakes are floating softly through the air. The landscape is blanketed in white and is oh so beautiful. If you were a kid growing up in snow country you tried to catch snowflakes on your tongue. Why? … read full article
October 1st, 2018 by Kim Dixon
Welcome to Fall in Vermont! Home of legendary landscapes and timeless traditions, don’t waste any time getting yourselves here to witness the transformation. Plus, with the holiday season approaching it’s never too early to start picking up goodies for your friends and family. All the local Farmers Markets are open for just a little bit … read full article
August 20th, 2018 by srsm
Serving it up: Quiche. This warm, creamy, egg pie is a winner at breakfast here at West Hill House B&B. Quiche can also be enjoyed for lunch or, dare I say, dinner and is especially tasty cold with a crispy salad on a hot summer day. Makes one 8″ (20cm) pie Oven 375°F (190°C) Bake … read full article
August 6th, 2018 by srsm
Shelburne Farm and Shelburne Museum are two of the great treasures of Vermont which offer an interesting insight into the past, present and future of the Green Mountain state. Shelburne Farm-A visit to the farm is well worth your time. The grand structures including the family house, the Coach House, the Breeding Barn and the … read full article
July 30th, 2018 by srsm
The State of the Arts: Vermont Festival of the Arts August is a great time to experience art in Vermont. So…pack up the babies, grab the old ladies, and bring everyone up to Vermont. (sorry Neil Diamond) The month of August 2018 marks the 21st year for the month long Festival of the Arts in the Mad … read full article
July 23rd, 2018 by srsm
Clue: Cheese Sampling. Answer: What is the Mad River Taste Place. A visit to the Mad River Valley of Vermont wouldn’t be complete without a stop at the Mad River Taste Place. Opened in the summer of 2017, visitors have discovered this new addition to the food scene in the Valley and have been wowed … read full article
July 14th, 2018 by srsm
A covered bridge is always a great attraction. It is part of the beautiful Vermont scenery. Whether long, short, painted, unpainted one span or two, windows or solid walls there is something romanic about these structures. In Vermont there are just over 100 authentic covered bridges giving the state the highest number of authentic covered … read full article
April 2nd, 2018 by srsm
Stirring it up: Cheesecake Indulgence: A Tiny Treat. Yes cheesecake is a decadent dessert but this recipe let’s you enjoy that decadent dessert without too much guilt! Makes 24 cupcake size Oven 350°F (175°C) Bake 20 min. Abbreviations: c. = cup. USA cup measure has the capacity of 8 fl. ounces. t. = teaspoon T. … read full article
March 23rd, 2018 by srsm
Farm fresh veggies for the boys in Oliver was not an option. They would have even been happy to have “Hot sausage and mustard!” but gruel was the order of the day. When we here in the Mad River Valley of Vermont sing of “food glorious food” we know that there are farm fresh, locally grown … read full article