hooklineandskillet

Skiing is really a spring sport.  You can do it in the winter but its really best suited for the spring.  We scored a week in Park City with K&B where we ripped up Park City the first two days and Deer Valley the next two days.  The weather and skiing has been spectacular with back bowls and groomers all offering a great time.  Katie and I even through ourselves off some cliffs into woods that ended in moguls and actually had big old smiles on our faces.  Evelyn has been a doll and is the talk of the town with her stylish outfit, engaging smile, and propensity to wave at strangers up and down main street.  If we stay for another week I think she could run for mayor and win.

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Vermont has gotten 5 ft of snow in March so far and the conditions were spectacular.  I brought up some Texas Wild Boar and some CT Venison.  after the boar cooked in the slow cooker all day we had some great pulled pork sliders.  the Venison went into the world famous boozy balls as an appetizer.  Katie made an incredible whole wheat Mac & Cheese.

Not really but that would be a great story.  Evelyn have never really felt a warm breeze and she loved it.  Daily walks on the boardwalk where her favorite.  She also had her first swim in the pool.  She likes the tub better for now but is open to future warm pool encounters.

Agnes came over and cooked up a storm.  Evelyn loved all of it (so did I)

Starting at Pepe’s

Da Lagna!

Success!  Team effort here, great idea from Katherine (she loves baguettes), and advice from Laura (didn’t know shaping was a thing).  I stuck with my standard recipe but actually measured this time.  We added some time in the fridge, some “shaping” which is new, and 4 hours of total rise time (2 before, 2 after).  The baguette was the best.  The big loaf was cooked in the cast iron dutch oven – definitely worth while.  I don’t have much use for a big loaf of bread so ill probably work on dialing in the baguette.