Bon Voyage to the Carolyn B

Today we bid farewell to the Duffy 26, our lovely boat from Maine. We did enjoy many days out on Lake Memphremagog and even a few nights. We still have a salmon from our fishing trips in Canada last fall, better eat that one. I have never had a boat named after me until now. She will become someone else's wife, mother, sister, daughter or girlfriend in the years ahead. She will be in Brooklin, Maine at the Atlantic Boat Company,  www.atlanticboat.com until she belongs to someone else. The decision was not hard to make. There are so many lakes in Vermont, and so many fish to catch in them that a boat on a trailer made more sense, not staying in one lake even though it is beautiful. We made some friends at the Yacht Club in Newport and had some great meals on the boat, watched great sunsets, fireworks and shooting stars from her, as well. She always turned heads when we went out, people asked about her, took pictures of her and just admired the classic downeast look of her. We have fond memories of this boat and I may never have a boat named after me again. Farewell.

John enjoyed 2 days fishing on Lake Ontario recently. He brought us 11 lbs of Brown Trout which are now vacuum bagged in the freezer. A good year's supply. Meanwhile, back home, the daffodils finally bloomed and the fields are just barely turning green with the dry weather.

Easter Oven

What Easter wouldn't be perfect without firing up the wood oven and baking a fresh ham? And so we did. The first day of firing was the hottest and so the pizzas were done, including my interpretation of the Green Mountain a la Parker Pie in W. Glover.  This includes, spinach, sliced apples, onions, garlic, cheddar cheese and drizzled maple syrup. The pizza above was grilled chicken with caramelized onions/peppers/garlic and 3 cheese blend. Second day, bread was baked (one herb and one cinnamon raisin) and then the ham, temp 400. This was too hot for the poor ham, but we would have had to wait another day for 325, and then it wouldn't be Easter. Third day, monday, the temp was falling below 300 when I baked up a mighty supply of granola, using up many seeds, flakes, nuts and dried fruit that I have had for long enough. Coming soon....granola cookies, ummm good, from the Craftsbury Outdoor Center cook book. Food is so much fun.