Photo provided by AlliSports

1. As part of the world’s premier season-long winter action sports tour, Killington will play host to the Pantech Invitational this weekend where Louie Vito, Simon Dumont and Kaya Turski will take the slopes and slug it out in hopes that they can inch closer to the combined $1.5 million up for grabs.
2. Each event is complimented by an interactive Festival Village and live concerts. Visit the Pantech tent to test out the newest cell phones, play pool or air hockey at Paul Mitchell, and grab a ride all weekend in one of Toyota’s free shuttles.
3. For just $50, you can grab a Mega Pass which lets you experience the Winter Dew Tour like a VIP, including athlete meet and greets, admission to the Dew Tour VIP Party, fast pass access on the Skye Peak Express Quad, discounts throughout Killington and Dew Tour swag.

For additional Winter Dew Tour event information, visit www.allisports.com/winter-dew-tour and the Dew Tour Facebook page. To stay up to date on the action, follow live updates via the Dew Tour on Twitter.

Mega Passes are on sale now for $50 at Killington.com or at the Winter Dew Tour merchandise tent in Festival Village on Thursday, Jan. 19 – Sunday, Jan. 22.

As the pages of the calendar flip and we move closer to the holiday season, pet owners should be aware of common—but hidden—dangers to their pets as we transform our homes for the celebrations to come.
“The holidays are supposed to be a time of joy for our families, but in preparing for the season, many pet owners run the risk of exposing their pets to household dangers that could present potential life-threatening hazards to their four-legged friends,” said veterinarian Lori Pasternak, of Helping Hands Affordable Veterinary Surgery and Dental Care (www.helpinghandsvetva.com). “These latent hazards could derail a family’s holiday season if their pets become ill as a result of these hidden perils.”
Pasternak’s list of prospective risks include:

• Decorations – While holiday decorations can make a home feel more festive, they can be tantalizing traps for pets. Pet owners should keep decorations and ornaments higher up on trees so they are not consumed by pets. If a pet decides the colorful garland or tree trim might make a tasty snack, they can and will get stuck in your pet’s intestines, necessitating immediate surgical removal. Moreover, exposed cords from electric lights can cause electrocution or oral burns if chewed.
• Gift Wrap – When it’s time to pull all the gifts out of hiding to be wrapped, take care that your pet isn’t in the room as you spread out all the wrapping paper, bows, and ribbons. If a cat should starting gnawing on the ribbon, it will literally “stitch” the cat’s intestines together as it is being passed through the gut. Surgery is one holiday gift you don’t want to give your family pet.
• Holiday Feast – While turkey and ham make up the majority of traditional holiday meals, turkey and ham bones can become lodged in the intestines if swallowed in large pieces. Be careful that your guests don’t give in to the holiday spirit too much and choose this time to offer table scraps to your pets. Your pet could become seriously ill or even choke to death.
• Flowers – The poinsettias many choose to use as holiday centerpieces are also toxic to most household pets if they are chewed and swallowed in large enough quantities. The level of toxicity is completely proportionate to the size and weight of your pet, but instead of doing the math on that equation, it’s better to choose other types of floral arrangements that don’t endanger your pets.

“The holidays should be a time for fun, not an unscheduled trip to the animal hospital,” Pasternak added. “If something does happen, don’t hesitate to take your pet to the nearest animal hospital, and know that if you come to ours, we work with our pet owners on affordable payment structures in emergency cases. But we’d rather not see you this season. The best holiday gift you could give your pet is a hazard-free household so they can enjoy the warmth and joy of your celebrations safely and soundly.”

Lori Pasternak, DVM, graduated from Virginia-Maryland Regional College of Veterinary Medicine in 1998. She worked in a full-service practice in Richmond, Virginia, for 13 years prior to opening Helping Hands Affordable Veterinary Surgery and Dental Care.

by Andrea Woroch

Furnaces are kicking in across the US as temperatures sink. Alas, keeping warm comes with a higher sticker price each year, no matter what type of heating system you use. According to CNN Money, the average bill for a home using heating oil is more than $320 per month while gas users fork over $160 monthly.

Here are some thoughts on how you could lower your heating bill without freezing your way through the winter.

1. Energy Audit
The first step is to assess any problem areas. Ask if your utility company provides a free or low-cost energy audit, which will identify changes you should make. If you such audits aren’t available, there are still ways to ascertain problems for yourself and small projects you can accomplish without professional help.

2. Seek Incentives
Some states offer improvement incentives, including providing and installing a free programmable thermostat; paying a portion of insulation upgrades; or providing rebates on the cost of materials. Look for such offers at the Database of State Incentives for Renewables & Efficiency. If you can’t find an applicable program, you can reduce the cost of supplies by finding coupons for major home improvement centers, hardware stores, big-box stores, and more at such sites as CouponSherpa.

3. Change Furnace Filters
Many of us think of changing our furnace filters just once or twice a year, yet experts say we should replace them every month during the heating season. Better yet, switch to a permanent filter you can clean regularly.

4. Dodge the Draft
According to the US Department of Energy, you can waste 5 to 30 percent of your energy use to heat the great outdoors through drafts. The simplest remedy is to place draft dodgers or snakes at leaking doors. You can use an old towel or make your own easily out of a leg of pantyhose stuffed with rice or sawdust and tied at both ends. To find air leaks, place a lighted candle in front of possible drafts, have someone blow through the crack from the other side, and watch to see if the flame wavers.

5. Weather Strip Thresholds
Draft snakes are fine for cracks at the bottom of doors, but we often lose heat at the sides and top of doors and windows. Check out this Dummies.com video explaining how to install weather strips.

6. Install a Programmable Thermostat
A programmable thermostat allows you to keep the house cooler when it’s empty and automatically turn up the heat before you arrive at home or get up in the morning. The Nest Learning Thermostat represents the latest and greatest in programmable thermostat technology, but you don’t need to shell out $249 to benefit from one of these gadgets. You can pick one up for as little as $20 and save an average of 10% a year on your heating and cooling bill.

7. Upgrade Your Attic Insulation
Roofs are energy vampires. They’ll suck rising heat right out of your home, if not properly insulated. Types of insulation include the standard fiberglass (in both batt and blown forms), rigid foam board, spray foam and cellulose. Unless you’re handy around the house, this is a project best left to professionals, but it’s the best investment you can make to reduce future energy bills.

Andrea Woroch is a consumer and money-saving expert for Kinoli Inc., and has been featured among such top news outlets as Good Morning America, NBC’s Today, MSNBC, New York Times, Kiplinger Personal Finance, CNNMoney, and many more.

During the first month of the new year, take time to learn some eye health information that’s commonly overlooked. There are simple ways you can help protect your eyes and take care of your vision. Coastal.com , the world’s leading online retailer of vision care products, offers crucial tips below on steps you should take to protect your eyes and vision.

• Be sure to get your eyes checked at least once every 24 months. Even if you have perfect vision, only an eye exam can detect signs of glaucoma, cataracts, and macular degeneration, which all lead to vision loss. A number of these diseases often don’t have any symptoms, but can be detected through an eye exam.
• Do not sleep with your contacts in unless they are approved for overnight use. During sleep, contacts cut off oxygen flow to your eyes, which cause your eyes to create blood vessels. These new blood vessels will ultimately damage your vision and/or prevent you from being able to wear contacts in the future. If you are prone to falling asleep before taking out your lenses, be sure to purchase specifically designed contacts that are approved for overnight use.
• Do not wear contacts past their recommended wearing schedule. If contacts are approved for two weeks of wear, only wear them for two weeks. After the expiration date, contact lenses begin to break down, which leads to eye infections.
• Quit smoking. There are infinite reasons why you should quit smoking but now you can add potential vision loss to the list. Quitting smoking reduces your risk of macular degeneration, cataracts, and glaucoma.

The cost of eye care should not deter anyone from following these tips. Companies like Coastal.com as well as local opticians and optometrists may be able to help alleviate the financial burden that accompanies complete eyeglass frames as well as contact lenses, by offering affordable and convenient options.

By Susan Nye

We’ve all heard the jokes: you know you live in New Hampshire because . . . among other things, children need to buy extra-large Halloween costumes. Not because they are any bigger or beefier than the rest of the nation—our kids have to fit their costumes over their snowsuits. Let’s face it, trick-or-treating is pretty tricky north of the Massachusetts border. Once in a blue moon we are blessed with one last day of perfect Indian summer weather, but a chilly frost, ice-cold rain, or even snow is a more likely scenario.

In the Halloween Spirit

Instead of taking chances with the weather, why not invite friends over for some old-fashioned family fun. Get in the mood by decorating the house, inside and out, with jack-o-lanterns, cobwebs, and bats. Add to the frivolity with spooky music and sound effects. Or put together a Halloween-inspired playlist with “Monster Mash,” “I Put a Spell on You,” “Witchy Woman,” and more. Start the evening off right by greeting your guests at the door with a mug of hot cider to take off the chill.

Party Time

It’s a party, so by all means insist that everyone dress up, kids and adults alike. Get everyone in the holiday spirit with a costume parade. Reward your guests’ creativity with prizes for the funniest, prettiest, and scariest costumes. You can choose the categories in advance but have a few extra prizes on hand, just in case. You’ll be surprised at some of the incredibly clever disguises your friends create!

After the parade, it’s game time. It wouldn’t be a Halloween party without a few old classics like bobbing for apples or pass the pumpkin. Whether everyone joins in or just the kids, you’ll all have a fun and funny time.

All this frivolity is sure to work up an appetite. Invite everyone to join in a festive autumnal feast. Feed the children first and then let them relax with a Halloween movie while the adults enjoy a leisurely dinner. Have a spook-tacular party!

Family Fun-Time Halloween Buffet

This festive dinner combines a few updated New England classics with some Italian-inspired dishes. Buon Appetito!

Hot Mulled Cider

Welcome your guests with a warm and wonderful mug of cider.

Serves 8

• 2 quarts fresh apple cider
• 2 (2-inch) cinnamon sticks
• 4 whole cloves
• 1-inch piece fresh ginger, peeled and thinly sliced
• 2 (4- to 5-inch long) strips of orange peel
• Juice of 1 orange
• Apple Jack, Calvados (apple brandy), or rum (optional)

1. Combine the apple cider, cinnamon sticks, cloves, ginger, orange peel, and juice in a saucepan and simmer over low heat for 15 minutes.

2. Strain into mugs. Add a shot of Apple Jack, Calvados, or rum to each mug and serve.

Roasted Tomato Soup Shots

Serve this soup in small mugs or espresso cups for a fun and funky appetizer.

Makes about 4 quarts

• 2 lb grape tomatoes
• 2 onions, roughly chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, roughly chopped
• 1 red-skinned potato, peeled and quartered
• 4 cloves garlic
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/4 tsp (or to taste) cayenne pepper
• 1/2 tsp dried thyme
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 cup loosely packed fresh basil leaves
• 6–8 cups chicken broth
• 1 cup heavy cream
• 1–2 Tbsp vodka (optional)
• Garnish: chives or chive oil

1. Preheat oven to 350º.

2. Put the tomatoes, onions, carrot, celery, potato, and garlic in a roasting pan. Drizzle with olive oil and balsamic vinegar, sprinkle with cayenne, thyme, salt, and pepper and toss to combine. Roast until the vegetables are soft and caramelized, about 30 minutes. Add the wine and roast for an additional 5 to 10 minutes.

3. Transfer the vegetables in batches to a blender; add basil and a little broth to each batch and process until smooth. Optional: if you want a very smooth soup, run it through a food mill.

4. Return the soup to the kettle and add the cream and vodka. Add more broth if necessary to reach your desired consistency. Heat until steaming, check for seasoning, and add salt and pepper to taste. Serve in small cups garnished with a few snips of chives or a drizzle of chive oil.

Chive Oil

• 1 bunch chives
• 1/2 cup extra-virgin olive oil
• Pinch sea salt and freshly ground pepper, to taste

1. Blanch the chives in boiling water for 10 to 15 seconds. Quickly transfer to an ice bath to stop the cooking. Remove the chives from the ice bath, drain well, pat dry, and roughly chop.

2. Put the olive oil, chives, salt, and pepper in a blender and process until very smooth. Transfer to a container, cover, and let sit in the refrigerator overnight. Strain through a fine-mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon to drizzle it on the soup.

Warm & Cheesy Focaccia

This is a favorite with guests of all ages. Serve it before dinner as an appetizer. But beware; you may need to make an extra batch to go along with dinner. Use your favorite pizza dough recipe or pick up a pound or two at the supermarket.

Serves 8

• About 1 lb pizza dough
• Extra-virgin olive oil
• 1–2 cloves garlic, minced
• 1/2 small red onion, thinly sliced
• Dried Italian herbs
• Sea salt and freshly ground pepper or dried chili flakes, to taste
• Grated Parmesan and/or Fontina cheese

1. Preheat the oven to 450º.

2. Divide the dough into 2 pieces. Roll out the dough on a lightly floured surface, until it is about 1/2-inch thick. Don’t worry about forming a perfect rectangle or circle, the rustic look is fine.

3. Transfer the dough to a nonstick baking sheet. (If you have one, bake the focaccia on a pizza stone.)

4. Drizzle the dough with a little olive oil, and top with garlic and onion. Lightly sprinkle with herbs, salt, and pepper. Depending on your preference, sprinkle with more or less cheese.

5. Bake at 450º until golden, 8 to 12 minutes. Let cool for about 5 minutes, cut into wedges, and serve.

Hunter’s Chicken Stew with Polenta

Make this delicious stew a day ahead and refrigerate overnight to allow its flavors to mingle.

Serves 8–10

• 1 lb mushrooms, cleaned, trimmed, and sliced
• Olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 yellow onions, chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1 yellow bell pepper, cored, seeded, and chopped
• 1 Tbsp balsamic vinegar
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp (or to taste) dried red pepper flakes
• 1/2 tsp (or to taste) paprika
• 6 split chicken breasts, bone in and skin on
• 1/2 cup dry white wine
• 2 cans (28 oz each) crushed plum tomatoes
• 1 bay leaf
• Garnish: fresh parsley, chopped

1. Preheat the oven to 450º.

2. Divide the mushrooms onto two rimmed baking sheets, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven until the mushrooms are shrunken and browned, about 20 minutes.

3. Put the onions and bell peppers in a large casserole. (Use a cast-iron enamel or stainless steel, nonstick or not, pot. Do not use a ceramic or glass casserole.) Toss the vegetables with a little olive oil and balsamic vinegar. Roast in the oven for about 10 minutes. Add the garlic, herbs, and spices; continue to roast for an additional 5 minutes.

4. Reduce the oven temperature to 350º.

5. Place the chicken breasts on a rimmed baking sheet; rub with a little olive oil and season with salt and pepper. Roast for 30 to 35 minutes or until the chicken is cooked through and set aside. When the chicken is cool enough to handle, remove the meat from the bones, discard the skin, and cut into bite-sized pieces.

6. Meanwhile, combine the mushrooms with the onions and peppers in the casserole. Add the wine, tomatoes and bay leaf to the vegetables. Return to the 350º oven and cook, uncovered, for about 20 minutes, stirring occasionally. Remove from the oven and let sit until the chicken is ready to add to the stew.

7. Add to the chicken to the casserole. Let the stew come to room temperature and then store for several hours or overnight in the refrigerator to let the flavors combine.

8. Reheat at 350º until bubbling, about 1 hour. Sprinkle with parsley and serve in shallow bowls with a generous spoonful of Creamy Polenta.

Creamy Polenta

A wonderful alternative to pasta.

Serves 8

• 1-1/2 cups instant polenta or grits
• 3 Tbsp butter
• 1/3 cup heavy cream
• About 2 oz grated Pecorino Romano
• About 2 oz grated Parmesan cheese

1. Make the polenta according to package directions. When the polenta is smooth and creamy, add the butter, cream, and grated cheese, and stir until melted and well combined. Serve immediately.

Corn, Tomato, and Arugula Salad

The sweet corn and tomato are a nice contrast to the peppery arugula in this delicious salad.

Serves 8

• Extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 cup corn kernels, fresh or frozen
• 1 pint grape tomatoes, cut in half
• 1/2 European cucumber, peeled, seeded, and chopped
• 1 Tbsp fresh oregano, chopped
• Kosher salt and freshly ground black pepper, to taste
• 12–16 oz arugula*

1. Put 6 tablespoons of olive oil in a large bowl with the vinegar, garlic, and onion; whisk to combine and let sit for 15 minutes at room temperature.

2. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté until lightly browned, about 3 minutes. Remove from the pan and let cool.

3. Add the corn, tomato, cucumber, and oregano to the bowl with the vinaigrette. Season with salt and pepper and toss to combine. Store in the refrigerator until you are ready to serve.

4. When you are ready to serve, add the arugula and toss.

* If arugula is a little too spicy for your kids, substitute it with crunchy romaine.

Pumpkin Chocolate Chip Cupcakes

Start a new Halloween tradition with pumpkin cupcakes!

Makes 24 cupcakes or a 9×13-inch sheet cake

• 2-3/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1-1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup canola oil
• 3 large eggs
• 1 can (15 oz) pumpkin purée
• 1/2 cup maple syrup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tsp vanilla
• 1-1/2 cups mini chocolate chips
• Garnish: candy corn

1. Preheat oven to 350º. Line muffin tins with paper liners.

2. Sift the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt into medium bowl.

3. Using an electric mixer, beat the sugar and oil in large bowl until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the pumpkin, maple syrup, milk, sour cream, and vanilla.

4. Stir in flour mixture until just blended. Fold in the chocolate chips.

5. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into center comes out clean, about 30 minutes (or about one hour for a 9×13-inch cake). Transfer the cupcakes to a rack; cool completely.

6. Frost with orange cream cheese frosting and decorate with candy corn.

If you prefer to make a sheet cake, add a little black food coloring to the frosting and create a RIP tombstone cake. Decorate with a few gummy worms, bugs, and spiders!

Cream Cheese Frosting

• 8 oz cream cheese, at room temperature
• 1/4 cup (1/2 stick) softened butter
• 2 tsp pure vanilla extract
• About 4 cups confectioners’ sugar
• Red and yellow food coloring

1. Put the cream cheese and butter in a large bowl; beat with an electric mixer on medium speed until smooth, add the vanilla, and combine.

2. Slowly add the confectioners’ sugar and mix until well blended. A drop or two at a time, beat in red and yellow food coloring until you get a nice pumpkin color. Increase mixer speed and continue mixing for 2 to 3 minutes, until the frosting is light and fluffy.

Crowd-Pleasing Party Games

• Bob for Apples. A Halloween classic! Fill a large tub with water and add several apples. With hands behind their backs, two or three players try to bite and catch hold of an apple. The first to grab an apple with his teeth wins the round. Have lots of towels handy!
• Doughnut Chomp. Another Halloween party tradition. Use string or ribbon to hang plain doughnuts from a large doorway. Each player (attempts to) chomp away at a doughnut. No hands allowed and the first child (or adult) to finish her doughnut wins!
• Pass the Pumpkin. Silly fun! Turn orange rubber balls (about the size of a tennis ball) into jack-o-lanterns with a black permanent marker. Divide the group and line everyone up into teams. Give each team a jack-o-lantern and place it under the chin of the first player in each line. Without using any hands, pass the jack-o-lantern to the next player and then to the next and so on. The first team to pass the pumpkin all of the way through the line wins.
• Mummy Wrap. For a bit of foolish entertainment! Divide everyone into groups of three or four and give each team a roll of toilet paper. Each group chooses a mummy. The first group to wrap their mummy using the entire roll of tissue wins.
• Create a Halloween Tale. A Scout Camp classic comes home! Everyone works together to tell a spooky, funny, or just plain silly ghost story. Start with a few catchy lines: “It was a dark and stormy night. Heading home after the Halloween party, the Smiths took a wrong turn onto a narrow, winding road. They tried to turn around but their car got stuck in the mud. Nervously they discovered they had no cell phone service! Suddenly up ahead, in the distance, they saw a house . . .” The story is then passed on to the next guest. Each player adds a bit of intrigue or surprise and the story continues until everyone has taken a turn and the story is complete. If you like, turn the lights out and pass a flashlight around as each teller adds his or her bit to the story.

Kid-Friendly Family Movies for Halloween

• It’s the Great Pumpkin Charlie Brown: classic family cartoon with Charlie Brown and friends. Rated G
• Pooh’s Heffalump Halloween Movie: It’s a haunted Halloween in the Hundred Acre Woods with Tigger, Roo, and Pooh. Rated G
• Bedknobs & Broomsticks: Magical flying beds, an apprentice witch, and a few plucky kids. Rated G
• Ghostbusters: Fun and slapstick ensue when three parapsychology professors set up shop to rid the neighborhood of ghosts. Rated PG
• Hocus Pocus: Three sister witches are resurrected and wreak havoc on Salem, Massachusetts. Rated PG
• Harry Potter: A true kid favorite, the first six Harry Potter books are available on DVD. Rated PG-13
• The Addams Family: Based on the New Yorker cartoon and the 1960s television series, the eccentric Addams family has been entertaining families for decades. PG-13

Susan Nye lives in New Hampshire and writes for several New England magazines. She shares some of her favorite recipes and stories about family, friendship, and food online at www.susannye.wordpress.com.

Bringing together family and friends

by Susan Nye

College students were playing rugby and soccer long before the first intercollegiate match gave football its start. Pickup games were frequent and each school made up, and frequently changed, the rules. Dartmouth was famous for “old division football.” The game’s odd rules and melee-like play kept potential challengers at a distance. Still, it became a local favorite in the early 1800s and was played for more than a century.

Rutgers and Princeton claim the honor of playing the first intercollegiate football game in 1869. The home team prevailed with Rutgers winning the day in front of 100 cheering fans. Played on an oversized field in New Brunswick, New Jersey, the contest was a far cry from modern football. However, this match of wits, skill, and strength drew a crowd and gave rise to a whole host of traditions and rivalries.

Where There’s Football, There’s Food

Rumor has it that there were tailgaters at that first game in New Jersey as well as those that followed. Traveling by wagon and carriage, spectators came from far and wide to see the historic game. Hungry after the long trip, they perched on their tailgates to enjoy a late lunch while watching the game. Or so they say. Yale and Green Bay also claim to have invented this tradition.

Much has changed in 140 years, from the shape of the ball to the addition of referees and a standard set of rules. And of course there’s tailgating. It has evolved from a simple picnic to an epicurean feast. On game days throughout the country, stadium parking lots are bustling with loyal fans and enthusiastic chefs.

With spectacular weather and colorful foliage, fall is Vermont’s season to shine. It is a perfect time to bring your family and friends together to watch your favorite team and enjoy a delicious tailgate feast.

Hearty Black Bean Soup

There is nothing like piping hot soup on a crisp fall day.

Serves 8–12

• Olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 yellow bell pepper, finely chopped
• 3 stalks celery, finely chopped
• 2 carrots, finely chopped
• 1 Tbsp minced jalapeño peppers, or to taste
• 1/4 tsp dried chipotle chili pepper flakes, or to taste
• 1/2 tsp ground cumin
• Kosher salt and freshly ground pepper
• 6 cups cooked black beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 1 – 1-1/2 lb boneless, skinless chicken breast
• 2–3 qt chicken stock (more or less depending on how thick you want your soup)
• 1 cup dry white wine
• 1 Tbsp fresh sage, chopped (or 1 tsp dry)
• 1/2 Tbsp fresh thyme (or 1/2 tsp dry)
• 1 bay leaf
• 4 cups fresh or frozen corn kernels
• Garnish: chopped cilantro

1. Heat a little olive oil in a soup kettle; add the onion, garlic, bell pepper, celery, carrot, and jalapeño pepper. Sprinkle with pepper flakes, cumin, salt, and pepper. Cook over medium heat for 10 to 15 minutes or until the vegetables are tender.

2. Add the beans, tomatoes, chicken, chicken stock, wine, sage, thyme, and bay leaf to the soup pot; bring to a simmer and cook for 20 minutes or the chicken is cooked through.

3. Remove the chicken from the pot. When it has cooled enough to handle, shred the chicken into bite-sized pieces. Add the chicken and corn to the soup. Cook for about 10 minutes, sprinkle with chopped cilantro, and serve.

Make this flavorful soup the day before the game to let the flavors mix and mingle; cool to room temperature and then store in the refrigerator. Reheat and pack in large, wide-mouth thermal containers.

Grilled Skirt Steak with Gorgonzola & Caramelized Onions & Peppers Bruschetta

You can grill the steak, onions, peppers, and bread at the stadium or at home. Either way you are in for a delicious treat.

Serve 8

• 3 lb skirt steak
• 1/2 cup red wine
• Balsamic vinegar
• 1 Tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 Tbsp fresh rosemary, chopped
• 1/2 Tbsp fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 8 oz Gorgonzola, at room temperature
• 4 oz cream cheese, at room temperature
• 1 red bell pepper, seeded and thinly sliced
• 1 red onion, thinly sliced
• Olive oil
• 16 baguette slices

1. Cut the steak into manageable pieces. Place the skirt steak in a large, heavy-duty plastic sealable bag. In a small bowl, whisk together the wine, 2 tablespoons balsamic vinegar, mustard, garlic, shallots, herbs, salt, and black pepper. Add the marinade to the skirt steak; seal the bag, pressing out excess air. Marinate the beef in the refrigerator for a few hours or up to overnight, turning occasionally.

2. Crumble the Gorgonzola into a small bowl; add the cream cheese and combine. Reserve.

3. Preheat grill to high. Set a grill basket on the grill to heat up.

4. Toss the peppers and onions in a little olive oil and balsamic vinegar and season with salt and pepper. Cook in a grill basket for about 5 to 6 minutes, stirring 2 or 3 times. Remove from the heat and reserve.

5. Remove the beef from the marinade. Grill the skirt steak for 2 to 4 minutes on each side depending on how you like your steak. Remove from the heat and let the meat rest for 5 to 10 minutes.

6. While the skirt steak is resting, grill the bread on both sides until lightly golden brown.

7. Thinly slice the skirt steak on the diagonal. Spread Gorgonzola on the toasted bread, and top with thin strips of steak and caramelized onions and peppers.

If you don’t want to lug a grill around, prepare everything through step 6 and assemble the bruschetta at the stadium.

Triple Threat Brownies

These brownies are incredibly decadent. Cut them into small, one- or two-bite squares. Enjoy!

Makes 48 or more brownies

• 12 oz semisweet chocolate
• 2 sticks butter, cut into pieces
• 1/2 cup chocolate syrup
• 2 tsp pure vanilla extract
• 1 tsp instant espresso coffee powder
• 4 eggs, slightly beaten
• 1-1/2 cup sugar
• 1 tsp salt
• 1 cup flour
• 1 cup milk or white chocolate chips

1. Preheat oven to 350°. Butter and flour a 9×13-inch pan.

2. Melt the chocolate in a heavy saucepan over low heat. Remove from heat and add the butter. Whisk until the mixture is smooth. Add the chocolate syrup and whisk to combine.

3. Transfer the chocolate mixture to a large mixing bowl. Stir in the vanilla, espresso, and eggs. Mix thoroughly.

4. Whisk the sugar, salt, and flour together into a medium bowl. Add the dry ingredients to the chocolate mixture. Blend thoroughly. Add the milk or white chocolate chips and stir to combine.

5. Spread the batter evenly in the prepared pan. Bake at 350° until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes. Allow the brownies to cool completely in the pan; cut and serve.

What to Bring?

There is nothing worse than arriving at the game only to realize that you forgot to bring a carving knife, cups, or the mustard!

• The Food & Drinks!
• Plus, don’t forget:
• Salt and pepper
• Salad dressing
• Condiments, which change with your menu: ketchup, mustard, pickles . . .
• Water
• Ice

For the Chef:

• Grill
• Charcoal and charcoal starter
• Lighter or matches
• Grill brush
• Grill basket
• Long-handled tongs, fork, spatula, and spoon
• Cutting board and carving knife
• 2 to 3 dishcloths

For the Table:

• Serving platters and bowls
• Serving spoons, forks, and knives or spreaders
• Forks, knives, spoons, and napkins
• Plates and cups plus, depending on your menu, bowls and mugs

For Cleanup:

• Garbage bags
• Storage containers and bags
• Wet wipes

Susan Nye is a freelance writer and lives in New Hampshire. You can find more of her work and many of her favorite recipes on her blog at www.susannye.blogspot.com and online at www.susannye.com.

While airline meals may be a thing of the past, many carriers still offer a snack or a beverage. Today’s busy flight schedules often see planes leaving the gate within minutes of pulling in with the last load of passengers, which means there’s no time for cleaning. If eating from a tray others (who knows how many?) have already used makes your stomach do flip-flops, a new product may put your mind—and your tummy—at ease.

TrayGuard, introduced by Jason Drebitko of Woodstock and Alexys Wilbur of Cornish, is a cover made from antimicrobial fabric that simply slips over the airline tray table in front of you. The covers retail for less than $10 and are available locally at Woodstock Pharmacy and in Hanover at Eastman’s Pharmacy. Utilizing local and regional vendors is important to Upper Valley residents Drebitko and Wilbur: the covers are being manufactured in Johnson, Vermont, with fabric made in Hampton, New Hampshire.

Summer Time and the Living Is Easy

Dining under the Stars

Susan Nye

Summer is special. The air is warm, the sky is blue, and the living is easy. A short drive and you can be lying on the beach or paddling a kayak, wandering down a wooded trail or hiking in the mountains. Tennis and golf are nearby and you can play surrounded by spectacular scenery. Need a break? Well, maybe it’s a good day to string up a hammock, pour a glass of lemonade, and laze around in the backyard with a good book.

Summer evenings are a great time to get together with family and friends. When it comes to summer entertaining, there is nothing better than a picnic. The Italians call it al fresco. The French call it pique-nique and they do it with style and ease. And you can, too.

Whether you celebrate summer in your backyard, at a local park or at the beach, the Vermont countryside makes a beautiful backdrop. Keep your table simple and rustic with a plain cloth, a few summer flowers, and lots of twinkling tea lights.

With all the glorious summer vegetables and fruits in the market, let the food take center stage. There is nothing like fresh-from-the-farm fruits and vegetables to create the perfect summer meal. You will find wonderful strawberries and asparagus in June, glorious beans and tomatoes in July, and heavenly sweet corn in August. Think local and let the day’s harvest at your neighborhood farm stand or farmers’ market drive your menu.

But remember it’s summer, not a time for complicated dishes and hours in the kitchen. Take the fuss and worry out of your feast with a big, beautiful salad. Salad is summer’s answer to the one-dish supper. You can prepare everything well in advance and enjoy your day at the beach or in that hammock.

Bring your family and friends together for a relaxed summer feast. Gather at sunset and linger until long after the moon has risen over the mountain. Have a wonderful picnic and bon appétit!

Summer Picnic

Celebrate summer with a delicious feast that is both elegant and easy.

Enjoy a little taste of southern France right here in Vermont.

Salad Niçoise with Mediterranean Shrimp

Arugula & Baby Greens with Lemon Vinaigrette

Peaches with White Chocolate Fool

Salad Niçoise with Mediterranean Shrimp

This colorful salad makes a beautiful centerpiece for your picnic table. You can prepare everything in advance and put it together at the last minute for a no-fuss evening.

Serves 6

• 1 lb haricot verts or other fine green beans, trimmed
• 1 lb mix of red and yellow grape and cherry tomatoes, halved
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium red onion, chopped
• 2 lb new potatoes
• 1 Tbsp butter
• Niçoise Salad Vinaigrette (recipe follows)
• 2 Tbsp coarsely fresh, chopped flat-leaf parsley
• Mediterranean Shrimp (recipe follows)
• Niçoise or Greek olives, pitted and slivered
• Kosher salt and freshly ground pepper

1. Fill a large bowl about half full with ice water and set aside.
2. Bring a medium pot of salted water to a rapid boil. Add the beans and cook for 4 – 5 minutes or until they are tender-crisp. Drain and plunge the beans into the ice water to stop the cooking. When the beans have cooled down, drain well.
3. Put the beans, tomatoes, cucumber and onion in a large bowl, add enough vinaigrette to coat, gently toss. Check for seasoning, cover and refrigerate.
4. Meanwhile, put the potatoes and butter in a medium saucepan, cover with cold salted water and bring to a boil. Lower the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain well and let cool slightly.
5. Cut the potatoes in half and put in a bowl, add enough vinaigrette to coat, gently toss. Let the potatoes cool to room temperature, cover, and refrigerate.
6. To serve: add the potatoes to the bean mixture, sprinkle with parsley and gently toss. Arrange the vegetables on a large platter and sprinkle with the slivered olives. Arrange the shrimp on top of the vegetables.

Niçoise Salad Vinaigrette

Makes about 1 cup

• 2 Tbsp fresh lemon juice
• 1 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• 2 Tbsp anchovy paste
• 3 garlic cloves, minced
• 1 1/2 Tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp Kosher or sea salt
• 1/4 tsp freshly ground pepper
• 1/2 cup extra-virgin olive oil

1. Combine lemon juice, vinegar, mustard, anchovy paste, garlic, Worcestershire sauce, hot sauce, salt and pepper in a small bowl. Whisk to combine. Slowly add the olive oil, continue whisking until the vinaigrette is thick and emulsified.
2. Store any extra vinaigrette in a glass jar in the refrigerator.

Mediterranean Shrimp

• 2 lb large shrimp
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• Pinch of red pepper flakes
• 2-3 Tbsps olive oil
• 1/2 cup dry white wine
• Juice of 1/2 lemon
• 1-2 Tbsp fresh, chopped oregano*

1. Shell and de-vein the shrimp, set aside.
2. Cook the garlic, salt, pepper and pepper flakes in the olive oil over medium heat for 1 minute. Add the wine and continue to cook until almost dry. Add the lemon juice. Raise heat to medium high and simmer for a minute or two.
3. Add the shrimp and toss to coat. Cook the shrimp for 2-3 minutes or until pink, do not overcook. Remove from the heat and sprinkle with chopped oregano. The shrimp can be served warm, at room temperature or cold.

*If you prefer, you can substitute the oregano with basil but please use fresh herbs; they are a wonderful addition to any summer dish.

Arugula & Baby Greens with Lemon Vinaigrette

Arugula has a nice peppery bite, mix it with baby greens and a lemony vinaigrette for a refreshing salad.

Serves 6

• 5-8 oz baby arugula
• 8-12 oz mixed baby greens
• Lemon Vinaigrette (recipe follows)

1. In a large bowl, combine arugula and greens; toss with a little vinaigrette. Serve immediately.

Lemon Vinaigrette

Makes about 1 cup

• 1/4 cup freshly squeezed lemon juice
• 1 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper to taste

1. Put lemon juice, vinegar, mustard, salt and pepper in a small bowl, whisk to combine and dissolve the salt. Slowly whisk in the olive oil, continue whisking until well combined.

Peaches with White Chocolate Fool

Peaches and cream turned up a notch. Your friends and family will enjoy this slightly decadent dessert.

6-8 servings

• 4-6 fresh peaches, peeled and cut into bite-size chunks
• 2 Tbsps sugar
• 1 Tbsp Framboise* or Grand Marnier
• White Chocolate Cream (recipe follows)
• Raspberries, for garnish
• Grated white chocolate, for garnish

1. Place the peaches in a large bowl. Add the sugar and Framboise and toss to combine. Remove half of the peaches and put in a food processor and process until roughly pureed.
2. To make the fool: Gently combine the peach puree with half of the white chocolate cream and chill for 1 hour.
3. To finish the dessert: Spoon peach chunks into dessert glasses and top with the peach-cream mixture. Sprinkle with raspberries and garnish with grated white chocolate.

White Chocolate Cream

• 1 1/2 cups cold heavy cream
• 3 large egg yolks
• 2 Tbsps sugar
• Pinch salt
• 6 oz white chocolate
• 1 Tbsp Framboise or Grand Marnier
• 1 tsp pure vanilla extract

1. Fill a large bowl about half full with ice water and set aside.
2. Break the white chocolate into small pieces. Put it in a small bowl and set aside.
3. Whisk 1/2 cup of cream with the yolks, sugar and salt in a small heavy saucepan. Cook over low heat, stirring constantly until it registers 160 degrees on a candy thermometer.
4. Pour the custard through a fine-mesh sieve into the bowl with the white chocolate. Let stand for a few minutes; whisk until the chocolate is melted and the mixture is smooth. Stir in the Framboise and vanilla. Set the bowl in the ice bath, stir frequently to cool. Chill completely in the refrigerator.
5. With an electric mixer, whip remaining cream until stiff peaks form. Cream should be very cold. Whisk one quarter of the whipped cream into the white chocolate custard; gently fold in the remaining whipped cream. Store in the refrigerator until ready to use.

*Framboise is a French raspberry liqueur. You can find it at large liquor stores or specialty shops.

Father’s Day Weekend: June 17, 18 and 19, 2011

The longest continuously running Hot Air Balloon Festival in New England features over 20 hot air balloons with flights scheduled for 6:00pm on Friday, June 17; 6:00am and 6:00pm on Saturday, June 18 and Sunday, June 19 (always weather and wind permitting).

The event features continuous music and entertainment for all ages, as well as over 60 craft artisans and commercial vendors. And of course there will be plenty of festival food, a beer and wine garden, and more surprises!

Enjoy the Balloon Glow on Friday evening, continuous bands, comedy acts, dance routines all weekend and the “Kid’s Zone” (by the Green Mountain Children’s Center) with games, rides, playground, face-painting, and more. Watch the amazing New England Disc Dogs and the Jumptown Parachute Demonstration Team.

In celebration of Hartford’s 250th anniversary, there will be an historical reenactment.

Balloon rides will be available to purchase on the event’s website prior to and during the event. For more information, tickets, and a schedule of events, go to www. quecheeballoonfestival.com.

Sorry, no dogs or bicycles allowed on festival grounds.