I enjoyed winter again this weekend! My oldest daughter, along with almost 40 of her classmates from Champlain Elementary School, participated in the Penguin Plunge. They raised $7500.00 for the Vermont Special Olympics. Brave kids! The sunshine and blue skies lured me outside on both Saturday and Sunday for my first cross country ski days of the season- beautiful! It sounds like there is a chance for more fresh snow Thursday into Friday. I have yet (in three years) to have a snowstorm on Thursday. I’m keeping my fingers crossed that whatever precipitation comes our way will hold on until I am done delivering!
Vegetarian Chili…a mix of beans, fresh ground chili powder & heartiness from bulgur. Ingredients: navy beans, black beans, ancho chiles, New Mexican Chilies, oregano, diced tomatoes, tomato paste, jalapenos, onions, garlic, cumin, soy sauce, bulgur, kosher salt & pepper. Garnished w. fresh cilantro, lime, sour cream & cheese. 13. per quart served w. bread. Vegetarian & Vegan (minus dairy garnishes).
Cheddar-Corn Chowder w. Bacon & Scallions…a favorite of many- a fully loaded chowder! Ingredients: bacon, onions, carrots, celery, yukon gold or red bliss potatoes, chicken stock, coriander, corn, cheddar cheese, whole milk, dash of worcestershire sauce, kosher salt & pepper. Garnished w. scallions & bacon. 13. per quart served. bread. Gluten-Free
Sweet Treat: Chocolate Cupcakes w. Chocolate Cream Cheese Frosting 2. per cupcake
Beets Cooking 
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