A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Sum sum summertime = Champlain Valley Fair

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

With the fair now behind us, we must accept that summer has also passed us by, which bums me out.  However, as a newcomer to Vermont, who has not spent a fall here, I am told that saying goodbye to summer means we say hello to everyone’s favorite season: FALL.  Maybe I will feel that way when I am engrossed in autumn splendor…but for now, I say a sad farewell to summer.

Being as this was my first Champlain Valley Fair experience, I was glad to be hosted by my in-law local-experts.  They made sure we got the best food from the best place: Al’s French Fries.  There are signs for fries ALL OVER the fair.  If you didn’t know any better, you might be lured by lower prices or flashy signs. But really, one would be remiss to visit the fair and not indulge in a pint of Al’s fries.  Pair it with a burger, hot-dog, or GIANT sausage, and call it a meal!

I opted for the sausage: a honking-hugely plump, greasy sausage.  My sister-in-law pointed, “that’s your sausage.”

The guy serving it literally commented, “have fun with that,” as he handed it to me.  Ummm….thank you, I will?  

As if this gastric experience wasn’t enough, the maple shack offers something truly delicious for those with a taste for maple.  Spun gold is as magical as it sounds.  After turning maple syrup into maple sugar, they heat and spin it like cotton candy.  Its pure maple.  I felt like kid again, and somehow dignified knowing it is maple

We finished our day with a couple stomach-turning rides, satisfying the kid inside.  Oh sum sum summertime, until next year, I will cherish this memory of childish indulgence.

Comment below with your favorite fair foods and memories!

Until next time,

Corrie Austin

Posted: 9-16-2017

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

With the fair now behind us, we must accept that summer has also passed us by, which bums me out.  However, as a newcomer to Vermont, who has not spent a fall here, I am told that saying goodbye to summer means we say hello to everyone's favorite season: FALL.  Maybe I will feel that way when I am engrossed in autumn splendor...but for now, I say a sad farewell to summer. Being as this was my first Champlain Valley Fair experience, I was glad to be hosted by my in-law local-experts.  They made sure we got the best food from the best place: Al's French Fries.  There are signs for fries ALL OVER the fair.  If you didn't know any better, you might be lured by lower prices or flashy signs. But really, one would be remiss to visit the fair and not indulge in a pint of Al's fries.  Pair it with a burger, hot-dog, or GIANT sausage, and call it a meal! I opted for the sausage: a honking-hugely plump, greasy sausage.  My sister-in-law pointed, "that's your sausage." The guy serving it literally commented, "have fun with that," as he handed it to me.  Ummm....thank you, I will?   As if this gastric experience wasn't enough, the maple shack offers something truly delicious for those with a taste for maple.  Spun gold is as magical as it sounds.  After turning maple syrup into maple sugar, they heat and spin it like cotton candy.  Its pure maple.  I felt like kid again, and somehow dignified knowing it is maple... We finished our day with a couple stomach-turning rides, satisfying the kid inside.  Oh sum sum summertime, until next year, I will cherish this memory of childish indulgence. Comment below with your favorite fair foods and memories!

Until next time,

Corrie Austin

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. The crew

After a disappointing experience with food-truck momos, some peers at work decided we should make our own!  For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India. Before this experience, many in our group did not know what a momo was, let alone how to make one.  However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos.  We made plenty to bring to the office the next morning and show off our mad momo-making skills.  Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!" [caption id="attachment_4450" align="aligncenter" width="520"]Our patient teacher, Anup Our patient teacher, Anup[/caption]

How to Make Momos:

Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket.  We were lucky enough to have a steaming tower, allowing us to steam momos in large batches.  If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches.  Fill the base of your steamer or pot with water and set on the stove to boil.  Each batch steams for 20 minutes, so be sure to have plenty of water in your pot. Steamer Tower Add all the momo ingredients except the wrappers into a large bowl and mix well.  I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated.  Fill a bowl with water and keep it within reach of your workspace.  Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper.  Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack.  Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper.  Be careful not to add too much filling, as you will have a difficult time wrapping your momo. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video] Wet your fingers and rub them around the outside 1/2 inch of your wrapper.  Start by pinching the edge of the wrapper together.  The water should help your wrapper stick; add more water if necessary.  Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds.  Continue scalloping the edge until you have a completely sealed dumpling.  Rub the basket of your steamer with oil, and arrange your momos in a single layer.  Place on the stove to steam for 20 minutes. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video] While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste.  If you are feeling creative, add a tomato or two! Serve momos fresh out of the steamer and top with momo sauce.  Makes 24-30 momos. Mmm-MOMOS!

Until next time,

Corrie Austin

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They were so great together and really were living such a wonderful life - loving each other and loving their work, their friends, and the world of food.
To honor Judith's life and share memories with other admirers, a service will be held at St. John's Episcopal Church in Hardwick, Vermont on August 26th at 11:00am.  There is a reception to follow at the Lakeview Inn in Greensboro.  Click HERE for directions. For those who are not local, a memorial service will be held in New York City at the Church of the Holy Trinity in October; the date of which is yet to be announced. Map

St. John's Episcopal Church

39 West Church Street

HardwickVT 05843

For directions, click HERE

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Until next time,

Corrie Austin

SLUG: fd-cookforone4 DATE: 10-22-2009 NEG#: 210312 PHOTOG: Jona

Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93 by Joe Yonan of the Washington Post, August 2, 2017   NPR Legendary Editor Judith Jones Dies At 93 by Amy Held of NPR, August 2, 2017   NY Times Judith Jones, Editor of Literature and Culinary Delight, Dies at 93 by Robert D. McFadden of the New York Times, August 2, 2017" ["post_title"]=> string(65) "In Loving Memory of Judith Jones: March 10, 1924 - August 2, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(60) "in-loving-memory-of-judith-jones-march-10-1924-august-2-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:23" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4395" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#266 (24) { ["ID"]=> int(4378) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-07-23 08:00:46" ["post_date_gmt"]=> string(19) "2017-07-23 08:00:46" ["post_content"]=> string(5874) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. 

[caption id="attachment_4382" align="aligncenter" width="520"]Crater Lake out my plane window Crater Lake out my plane window[/caption] Having moved to Vermont in November of last year, I had not been back to my home city of Portland, Oregon since.  In a fortunate turn of events, I was sent to the West Coast for business.  After spending four fast and wonderful days in San Francisco for work, I hopped up to Portland to see my family.  Now...I don't consider myself a highly sentimental person...but flying over Crater Lake, Mt. Hood, and the Columbia River Gorge, brought tears to my eyes while thinking, it's so damn pretty and I used to live here! [caption id="attachment_4383" align="aligncenter" width="520"]With my grandma, Joann, at the base of Mount St Helens With my grandma, Joann, at the base of Mount St Helens[/caption] In a whirlwind trip, I had one brief morning in Portland before meeting the rest of my family at the base of Mt. St. Helens for a reunion.  With top-notch, locally-roasted coffee shops as plentiful as Starbuck in any other city, I spent the morning caffeinating myself and catching up with a wonderfully dear friend.  We met at Water Ave. Coffee in the Industrial Southeast corner of town.  I sipped my beautifully crafted Portland-style cappuccino while we walked to nearby J&M Café.  If you've ever done brunch in Portland, you will understand the value in not waiting to dine at J&M.  Arguably, J&M is right on par with the more hectic brunch locations, where we easily would have waited two hours for a table! Cappuccino One of the best features at J&M is the eclectic assortment of choose-your-own coffee mugs hanging near their self-serve coffee station, where they serve another Portland favorite, Extracto.  I won't lie...I have easily spent a solid five minutes choosing my mug.  It's a BIG decision!  With a standard menu that literally hasn't changed in the eight years I have been dining there, everything at J&M is made perfectly with locally-sourced ingredients.  They also have a daily specials board offering one savory and one sweet option.  In a serendipitous turn of events, this particular morning, they were serving a mustard scramble, my absolute FAVORITE (mastered at another brunch spot down the road, usually served by a grumpy waitress with the word "BITCH" pinned on her jacket...at least she knows!) but I digress. mug My three-egg scramble was made with mushrooms, Tillamook cheddar (the Cabot of the NW), brocolini, bacon, and mustard.  YUM!  One should not go to J&M and not have bacon.  As a side, it comes as a 1/4" thick hunk of deliciousness.  In a scramble, the pieces are equally generous and delightful.  Full and caffeinated, my friend and I walked back through the city of my birth to our cars and said farewell. Scramble Something I learned while traveling back to my roots, is that when my trip was over, I was ready to come HOME.  To my new home, where I have started new roots.  I will always miss Portland, not in a homesick-way, but in a that-was-a-wonderful-place-to-live kind of way.  I am stoked about my new home-state and finding new favorites, and whenever I get a hankering for some Portland flair, I head to Scout & Co. Old North End for some Heart coffee, brewed in Portland.  Imagine my surprise, coming all the way across the country just to find a favorite from my past!

Until next time,

Corrie Austin

Want more??  Check out our Facebook page here! Corrie and Mug  " ["post_title"]=> string(14) "The Left Coast" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "the-left-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-08-05 15:51:36" ["post_modified_gmt"]=> string(19) "2017-08-05 15:51:36" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4378" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#369 (24) { ["ID"]=> int(4492) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-09-16 08:00:43" ["post_date_gmt"]=> string(19) "2017-09-16 08:00:43" ["post_content"]=> string(3055) "

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

With the fair now behind us, we must accept that summer has also passed us by, which bums me out.  However, as a newcomer to Vermont, who has not spent a fall here, I am told that saying goodbye to summer means we say hello to everyone's favorite season: FALL.  Maybe I will feel that way when I am engrossed in autumn splendor...but for now, I say a sad farewell to summer. Being as this was my first Champlain Valley Fair experience, I was glad to be hosted by my in-law local-experts.  They made sure we got the best food from the best place: Al's French Fries.  There are signs for fries ALL OVER the fair.  If you didn't know any better, you might be lured by lower prices or flashy signs. But really, one would be remiss to visit the fair and not indulge in a pint of Al's fries.  Pair it with a burger, hot-dog, or GIANT sausage, and call it a meal! I opted for the sausage: a honking-hugely plump, greasy sausage.  My sister-in-law pointed, "that's your sausage." The guy serving it literally commented, "have fun with that," as he handed it to me.  Ummm....thank you, I will?   As if this gastric experience wasn't enough, the maple shack offers something truly delicious for those with a taste for maple.  Spun gold is as magical as it sounds.  After turning maple syrup into maple sugar, they heat and spin it like cotton candy.  Its pure maple.  I felt like kid again, and somehow dignified knowing it is maple... We finished our day with a couple stomach-turning rides, satisfying the kid inside.  Oh sum sum summertime, until next year, I will cherish this memory of childish indulgence. Comment below with your favorite fair foods and memories!

Until next time,

Corrie Austin

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Soooo Many Momos

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
The crew

After a disappointing experience with food-truck momos, some peers at work decided we should make our own!  For those of you wondering “what the heck is a momo,” watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.

Before this experience, many in our group did not know what a momo was, let alone how to make one.  However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos.  We made plenty to bring to the office the next morning and show off our mad momo-making skills.  Enjoying the way the word feels in your mouth, we tossed around phrases like: “How many momos have you eaten?” and “Let’s make more momos” and “More momos, please!”

Our patient teacher, Anup

Our patient teacher, Anup

How to Make Momos:

Momos:

1 1/2 lb Ground pork (or chicken or turkey)

A generous handful of freshly chopped cilantro

1 Finely chopped yellow onion

3-4 Garlic cloves

1 Finely chopped scallion

Salt & pepper to taste

Round wonton wrappers

Momo Sauce:

2 1/2 C. fresh cilantro

1 Tbsp lemon juice

1 Tbsp toasted sesame seeds

1/4 tsp cayenne pepper

8 Trimmed scallions

Salt & pepper to taste

Method:

Please note: you will need a steamer basket.  We were lucky enough to have a steaming tower, allowing us to steam momos in large batches.  If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches.  Fill the base of your steamer or pot with water and set on the stove to boil.  Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.

Steamer Tower

Add all the momo ingredients except the wrappers into a large bowl and mix well.  I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated.  Fill a bowl with water and keep it within reach of your workspace.  Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper.  Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack.  Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper.  Be careful not to add too much filling, as you will have a difficult time wrapping your momo.

Wet your fingers and rub them around the outside 1/2 inch of your wrapper.  Start by pinching the edge of the wrapper together.  The water should help your wrapper stick; add more water if necessary.  Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4″-1/2″ folds.  Continue scalloping the edge until you have a completely sealed dumpling.  Rub the basket of your steamer with oil, and arrange your momos in a single layer.  Place on the stove to steam for 20 minutes.

While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste.  If you are feeling creative, add a tomato or two!

Serve momos fresh out of the steamer and top with momo sauce.  Makes 24-30 momos.

Mmm-MOMOS!

Until next time,

Corrie Austin

Posted: 9-2-2017

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

With the fair now behind us, we must accept that summer has also passed us by, which bums me out.  However, as a newcomer to Vermont, who has not spent a fall here, I am told that saying goodbye to summer means we say hello to everyone's favorite season: FALL.  Maybe I will feel that way when I am engrossed in autumn splendor...but for now, I say a sad farewell to summer. Being as this was my first Champlain Valley Fair experience, I was glad to be hosted by my in-law local-experts.  They made sure we got the best food from the best place: Al's French Fries.  There are signs for fries ALL OVER the fair.  If you didn't know any better, you might be lured by lower prices or flashy signs. But really, one would be remiss to visit the fair and not indulge in a pint of Al's fries.  Pair it with a burger, hot-dog, or GIANT sausage, and call it a meal! I opted for the sausage: a honking-hugely plump, greasy sausage.  My sister-in-law pointed, "that's your sausage." The guy serving it literally commented, "have fun with that," as he handed it to me.  Ummm....thank you, I will?   As if this gastric experience wasn't enough, the maple shack offers something truly delicious for those with a taste for maple.  Spun gold is as magical as it sounds.  After turning maple syrup into maple sugar, they heat and spin it like cotton candy.  Its pure maple.  I felt like kid again, and somehow dignified knowing it is maple... We finished our day with a couple stomach-turning rides, satisfying the kid inside.  Oh sum sum summertime, until next year, I will cherish this memory of childish indulgence. Comment below with your favorite fair foods and memories!

Until next time,

Corrie Austin

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. The crew

After a disappointing experience with food-truck momos, some peers at work decided we should make our own!  For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India. Before this experience, many in our group did not know what a momo was, let alone how to make one.  However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos.  We made plenty to bring to the office the next morning and show off our mad momo-making skills.  Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!" [caption id="attachment_4450" align="aligncenter" width="520"]Our patient teacher, Anup Our patient teacher, Anup[/caption]

How to Make Momos:

Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket.  We were lucky enough to have a steaming tower, allowing us to steam momos in large batches.  If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches.  Fill the base of your steamer or pot with water and set on the stove to boil.  Each batch steams for 20 minutes, so be sure to have plenty of water in your pot. Steamer Tower Add all the momo ingredients except the wrappers into a large bowl and mix well.  I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated.  Fill a bowl with water and keep it within reach of your workspace.  Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper.  Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack.  Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper.  Be careful not to add too much filling, as you will have a difficult time wrapping your momo. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video] Wet your fingers and rub them around the outside 1/2 inch of your wrapper.  Start by pinching the edge of the wrapper together.  The water should help your wrapper stick; add more water if necessary.  Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds.  Continue scalloping the edge until you have a completely sealed dumpling.  Rub the basket of your steamer with oil, and arrange your momos in a single layer.  Place on the stove to steam for 20 minutes. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video] While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste.  If you are feeling creative, add a tomato or two! Serve momos fresh out of the steamer and top with momo sauce.  Makes 24-30 momos. Mmm-MOMOS!

Until next time,

Corrie Austin

" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#365 (24) { ["ID"]=> int(4416) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-20 08:00:35" ["post_date_gmt"]=> string(19) "2017-08-20 08:00:35" ["post_content"]=> string(2633) "Evan and Judith La Pitchoune This charming image of Judith and Evan was captured while they were guests at Julia Childs' home in Provence called La Pitchune sometime in the 1960's.  Exuding timeless class and style, Judith's outfit doesn't give away the era, one could wear that to a holiday party this year! Bronwyn has wonderfully loving memories of the relationship between the two of them.  She describes their life and relationship with fondness:
They were so great together and really were living such a wonderful life - loving each other and loving their work, their friends, and the world of food.
To honor Judith's life and share memories with other admirers, a service will be held at St. John's Episcopal Church in Hardwick, Vermont on August 26th at 11:00am.  There is a reception to follow at the Lakeview Inn in Greensboro.  Click HERE for directions. For those who are not local, a memorial service will be held in New York City at the Church of the Holy Trinity in October; the date of which is yet to be announced. Map

St. John's Episcopal Church

39 West Church Street

HardwickVT 05843

For directions, click HERE

" ["post_title"]=> string(41) "Judith Jones Memorial - August 26th, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "judith-jones-memorial-august-26th-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:10" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4416" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#364 (24) { ["ID"]=> int(4395) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-06 08:00:54" ["post_date_gmt"]=> string(19) "2017-08-06 08:00:54" ["post_content"]=> string(2297) "Bronwyn's admired and beloved step-mom, the literary mastermind Judith Jones, passed away on Wednesday at her summer home in Walden, Vermont.  Bronwyn was graciously by her side through the end.  Judith was admired by the masses; articles written in her memory have appeared in the Washington Post, New York Times, and NPR, among many others.  I know Bronwyn will have her own sentiments to share, but to learn more about Judith and her legacy, take a moment to read the following articles.

Until next time,

Corrie Austin

SLUG: fd-cookforone4 DATE: 10-22-2009 NEG#: 210312 PHOTOG: Jona

Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93 by Joe Yonan of the Washington Post, August 2, 2017   NPR Legendary Editor Judith Jones Dies At 93 by Amy Held of NPR, August 2, 2017   NY Times Judith Jones, Editor of Literature and Culinary Delight, Dies at 93 by Robert D. McFadden of the New York Times, August 2, 2017" ["post_title"]=> string(65) "In Loving Memory of Judith Jones: March 10, 1924 - August 2, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(60) "in-loving-memory-of-judith-jones-march-10-1924-august-2-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:23" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4395" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#266 (24) { ["ID"]=> int(4378) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-07-23 08:00:46" ["post_date_gmt"]=> string(19) "2017-07-23 08:00:46" ["post_content"]=> string(5874) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. 

[caption id="attachment_4382" align="aligncenter" width="520"]Crater Lake out my plane window Crater Lake out my plane window[/caption] Having moved to Vermont in November of last year, I had not been back to my home city of Portland, Oregon since.  In a fortunate turn of events, I was sent to the West Coast for business.  After spending four fast and wonderful days in San Francisco for work, I hopped up to Portland to see my family.  Now...I don't consider myself a highly sentimental person...but flying over Crater Lake, Mt. Hood, and the Columbia River Gorge, brought tears to my eyes while thinking, it's so damn pretty and I used to live here! [caption id="attachment_4383" align="aligncenter" width="520"]With my grandma, Joann, at the base of Mount St Helens With my grandma, Joann, at the base of Mount St Helens[/caption] In a whirlwind trip, I had one brief morning in Portland before meeting the rest of my family at the base of Mt. St. Helens for a reunion.  With top-notch, locally-roasted coffee shops as plentiful as Starbuck in any other city, I spent the morning caffeinating myself and catching up with a wonderfully dear friend.  We met at Water Ave. Coffee in the Industrial Southeast corner of town.  I sipped my beautifully crafted Portland-style cappuccino while we walked to nearby J&M Café.  If you've ever done brunch in Portland, you will understand the value in not waiting to dine at J&M.  Arguably, J&M is right on par with the more hectic brunch locations, where we easily would have waited two hours for a table! Cappuccino One of the best features at J&M is the eclectic assortment of choose-your-own coffee mugs hanging near their self-serve coffee station, where they serve another Portland favorite, Extracto.  I won't lie...I have easily spent a solid five minutes choosing my mug.  It's a BIG decision!  With a standard menu that literally hasn't changed in the eight years I have been dining there, everything at J&M is made perfectly with locally-sourced ingredients.  They also have a daily specials board offering one savory and one sweet option.  In a serendipitous turn of events, this particular morning, they were serving a mustard scramble, my absolute FAVORITE (mastered at another brunch spot down the road, usually served by a grumpy waitress with the word "BITCH" pinned on her jacket...at least she knows!) but I digress. mug My three-egg scramble was made with mushrooms, Tillamook cheddar (the Cabot of the NW), brocolini, bacon, and mustard.  YUM!  One should not go to J&M and not have bacon.  As a side, it comes as a 1/4" thick hunk of deliciousness.  In a scramble, the pieces are equally generous and delightful.  Full and caffeinated, my friend and I walked back through the city of my birth to our cars and said farewell. Scramble Something I learned while traveling back to my roots, is that when my trip was over, I was ready to come HOME.  To my new home, where I have started new roots.  I will always miss Portland, not in a homesick-way, but in a that-was-a-wonderful-place-to-live kind of way.  I am stoked about my new home-state and finding new favorites, and whenever I get a hankering for some Portland flair, I head to Scout & Co. Old North End for some Heart coffee, brewed in Portland.  Imagine my surprise, coming all the way across the country just to find a favorite from my past!

Until next time,

Corrie Austin

Want more??  Check out our Facebook page here! Corrie and Mug  " ["post_title"]=> string(14) "The Left Coast" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "the-left-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-08-05 15:51:36" ["post_modified_gmt"]=> string(19) "2017-08-05 15:51:36" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4378" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(4394) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-09-02 08:00:20" ["post_date_gmt"]=> string(19) "2017-09-02 08:00:20" ["post_content"]=> string(4785) "

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. The crew

After a disappointing experience with food-truck momos, some peers at work decided we should make our own!  For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India. Before this experience, many in our group did not know what a momo was, let alone how to make one.  However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos.  We made plenty to bring to the office the next morning and show off our mad momo-making skills.  Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!" [caption id="attachment_4450" align="aligncenter" width="520"]Our patient teacher, Anup Our patient teacher, Anup[/caption]

How to Make Momos:

Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket.  We were lucky enough to have a steaming tower, allowing us to steam momos in large batches.  If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches.  Fill the base of your steamer or pot with water and set on the stove to boil.  Each batch steams for 20 minutes, so be sure to have plenty of water in your pot. Steamer Tower Add all the momo ingredients except the wrappers into a large bowl and mix well.  I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated.  Fill a bowl with water and keep it within reach of your workspace.  Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper.  Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack.  Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper.  Be careful not to add too much filling, as you will have a difficult time wrapping your momo. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video] Wet your fingers and rub them around the outside 1/2 inch of your wrapper.  Start by pinching the edge of the wrapper together.  The water should help your wrapper stick; add more water if necessary.  Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds.  Continue scalloping the edge until you have a completely sealed dumpling.  Rub the basket of your steamer with oil, and arrange your momos in a single layer.  Place on the stove to steam for 20 minutes. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video] While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste.  If you are feeling creative, add a tomato or two! Serve momos fresh out of the steamer and top with momo sauce.  Makes 24-30 momos. Mmm-MOMOS!

Until next time,

Corrie Austin

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2 responses to “Soooo Many Momos”

  1. Kellie Kutkey says:

    Mmmmm! Many much Momo’s. . . Nom nom nom 😆

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Judith Jones Memorial – August 26th, 2017

Evan and Judith La Pitchoune

This charming image of Judith and Evan was captured while they were guests at Julia Childs’ home in Provence called La Pitchune sometime in the 1960’s.  Exuding timeless class and style, Judith’s outfit doesn’t give away the era, one could wear that to a holiday party this year!

Bronwyn has wonderfully loving memories of the relationship between the two of them.  She describes their life and relationship with fondness:

They were so great together and really were living such a wonderful life – loving each other and loving their work, their friends, and the world of food.

To honor Judith’s life and share memories with other admirers, a service will be held at St. John’s Episcopal Church in Hardwick, Vermont on August 26th at 11:00am.  There is a reception to follow at the Lakeview Inn in Greensboro.  Click HERE for directions.

For those who are not local, a memorial service will be held in New York City at the Church of the Holy Trinity in October; the date of which is yet to be announced.

Map

St. John’s Episcopal Church

39 West Church Street

HardwickVT 05843

For directions, click HERE

Posted: 8-20-2017

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

With the fair now behind us, we must accept that summer has also passed us by, which bums me out.  However, as a newcomer to Vermont, who has not spent a fall here, I am told that saying goodbye to summer means we say hello to everyone's favorite season: FALL.  Maybe I will feel that way when I am engrossed in autumn splendor...but for now, I say a sad farewell to summer. Being as this was my first Champlain Valley Fair experience, I was glad to be hosted by my in-law local-experts.  They made sure we got the best food from the best place: Al's French Fries.  There are signs for fries ALL OVER the fair.  If you didn't know any better, you might be lured by lower prices or flashy signs. But really, one would be remiss to visit the fair and not indulge in a pint of Al's fries.  Pair it with a burger, hot-dog, or GIANT sausage, and call it a meal! I opted for the sausage: a honking-hugely plump, greasy sausage.  My sister-in-law pointed, "that's your sausage." The guy serving it literally commented, "have fun with that," as he handed it to me.  Ummm....thank you, I will?   As if this gastric experience wasn't enough, the maple shack offers something truly delicious for those with a taste for maple.  Spun gold is as magical as it sounds.  After turning maple syrup into maple sugar, they heat and spin it like cotton candy.  Its pure maple.  I felt like kid again, and somehow dignified knowing it is maple... We finished our day with a couple stomach-turning rides, satisfying the kid inside.  Oh sum sum summertime, until next year, I will cherish this memory of childish indulgence. Comment below with your favorite fair foods and memories!

Until next time,

Corrie Austin

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. The crew

After a disappointing experience with food-truck momos, some peers at work decided we should make our own!  For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India. Before this experience, many in our group did not know what a momo was, let alone how to make one.  However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos.  We made plenty to bring to the office the next morning and show off our mad momo-making skills.  Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!" [caption id="attachment_4450" align="aligncenter" width="520"]Our patient teacher, Anup Our patient teacher, Anup[/caption]

How to Make Momos:

Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket.  We were lucky enough to have a steaming tower, allowing us to steam momos in large batches.  If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches.  Fill the base of your steamer or pot with water and set on the stove to boil.  Each batch steams for 20 minutes, so be sure to have plenty of water in your pot. Steamer Tower Add all the momo ingredients except the wrappers into a large bowl and mix well.  I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated.  Fill a bowl with water and keep it within reach of your workspace.  Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper.  Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack.  Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper.  Be careful not to add too much filling, as you will have a difficult time wrapping your momo. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video] Wet your fingers and rub them around the outside 1/2 inch of your wrapper.  Start by pinching the edge of the wrapper together.  The water should help your wrapper stick; add more water if necessary.  Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds.  Continue scalloping the edge until you have a completely sealed dumpling.  Rub the basket of your steamer with oil, and arrange your momos in a single layer.  Place on the stove to steam for 20 minutes. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video] While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste.  If you are feeling creative, add a tomato or two! Serve momos fresh out of the steamer and top with momo sauce.  Makes 24-30 momos. Mmm-MOMOS!

Until next time,

Corrie Austin

" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#365 (24) { ["ID"]=> int(4416) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-20 08:00:35" ["post_date_gmt"]=> string(19) "2017-08-20 08:00:35" ["post_content"]=> string(2633) "Evan and Judith La Pitchoune This charming image of Judith and Evan was captured while they were guests at Julia Childs' home in Provence called La Pitchune sometime in the 1960's.  Exuding timeless class and style, Judith's outfit doesn't give away the era, one could wear that to a holiday party this year! Bronwyn has wonderfully loving memories of the relationship between the two of them.  She describes their life and relationship with fondness:
They were so great together and really were living such a wonderful life - loving each other and loving their work, their friends, and the world of food.
To honor Judith's life and share memories with other admirers, a service will be held at St. John's Episcopal Church in Hardwick, Vermont on August 26th at 11:00am.  There is a reception to follow at the Lakeview Inn in Greensboro.  Click HERE for directions. For those who are not local, a memorial service will be held in New York City at the Church of the Holy Trinity in October; the date of which is yet to be announced. Map

St. John's Episcopal Church

39 West Church Street

HardwickVT 05843

For directions, click HERE

" ["post_title"]=> string(41) "Judith Jones Memorial - August 26th, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "judith-jones-memorial-august-26th-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:10" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4416" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#364 (24) { ["ID"]=> int(4395) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-06 08:00:54" ["post_date_gmt"]=> string(19) "2017-08-06 08:00:54" ["post_content"]=> string(2297) "Bronwyn's admired and beloved step-mom, the literary mastermind Judith Jones, passed away on Wednesday at her summer home in Walden, Vermont.  Bronwyn was graciously by her side through the end.  Judith was admired by the masses; articles written in her memory have appeared in the Washington Post, New York Times, and NPR, among many others.  I know Bronwyn will have her own sentiments to share, but to learn more about Judith and her legacy, take a moment to read the following articles.

Until next time,

Corrie Austin

SLUG: fd-cookforone4 DATE: 10-22-2009 NEG#: 210312 PHOTOG: Jona

Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93 by Joe Yonan of the Washington Post, August 2, 2017   NPR Legendary Editor Judith Jones Dies At 93 by Amy Held of NPR, August 2, 2017   NY Times Judith Jones, Editor of Literature and Culinary Delight, Dies at 93 by Robert D. McFadden of the New York Times, August 2, 2017" ["post_title"]=> string(65) "In Loving Memory of Judith Jones: March 10, 1924 - August 2, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(60) "in-loving-memory-of-judith-jones-march-10-1924-august-2-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:23" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4395" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#266 (24) { ["ID"]=> int(4378) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-07-23 08:00:46" ["post_date_gmt"]=> string(19) "2017-07-23 08:00:46" ["post_content"]=> string(5874) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. 

[caption id="attachment_4382" align="aligncenter" width="520"]Crater Lake out my plane window Crater Lake out my plane window[/caption] Having moved to Vermont in November of last year, I had not been back to my home city of Portland, Oregon since.  In a fortunate turn of events, I was sent to the West Coast for business.  After spending four fast and wonderful days in San Francisco for work, I hopped up to Portland to see my family.  Now...I don't consider myself a highly sentimental person...but flying over Crater Lake, Mt. Hood, and the Columbia River Gorge, brought tears to my eyes while thinking, it's so damn pretty and I used to live here! [caption id="attachment_4383" align="aligncenter" width="520"]With my grandma, Joann, at the base of Mount St Helens With my grandma, Joann, at the base of Mount St Helens[/caption] In a whirlwind trip, I had one brief morning in Portland before meeting the rest of my family at the base of Mt. St. Helens for a reunion.  With top-notch, locally-roasted coffee shops as plentiful as Starbuck in any other city, I spent the morning caffeinating myself and catching up with a wonderfully dear friend.  We met at Water Ave. Coffee in the Industrial Southeast corner of town.  I sipped my beautifully crafted Portland-style cappuccino while we walked to nearby J&M Café.  If you've ever done brunch in Portland, you will understand the value in not waiting to dine at J&M.  Arguably, J&M is right on par with the more hectic brunch locations, where we easily would have waited two hours for a table! Cappuccino One of the best features at J&M is the eclectic assortment of choose-your-own coffee mugs hanging near their self-serve coffee station, where they serve another Portland favorite, Extracto.  I won't lie...I have easily spent a solid five minutes choosing my mug.  It's a BIG decision!  With a standard menu that literally hasn't changed in the eight years I have been dining there, everything at J&M is made perfectly with locally-sourced ingredients.  They also have a daily specials board offering one savory and one sweet option.  In a serendipitous turn of events, this particular morning, they were serving a mustard scramble, my absolute FAVORITE (mastered at another brunch spot down the road, usually served by a grumpy waitress with the word "BITCH" pinned on her jacket...at least she knows!) but I digress. mug My three-egg scramble was made with mushrooms, Tillamook cheddar (the Cabot of the NW), brocolini, bacon, and mustard.  YUM!  One should not go to J&M and not have bacon.  As a side, it comes as a 1/4" thick hunk of deliciousness.  In a scramble, the pieces are equally generous and delightful.  Full and caffeinated, my friend and I walked back through the city of my birth to our cars and said farewell. Scramble Something I learned while traveling back to my roots, is that when my trip was over, I was ready to come HOME.  To my new home, where I have started new roots.  I will always miss Portland, not in a homesick-way, but in a that-was-a-wonderful-place-to-live kind of way.  I am stoked about my new home-state and finding new favorites, and whenever I get a hankering for some Portland flair, I head to Scout & Co. Old North End for some Heart coffee, brewed in Portland.  Imagine my surprise, coming all the way across the country just to find a favorite from my past!

Until next time,

Corrie Austin

Want more??  Check out our Facebook page here! Corrie and Mug  " ["post_title"]=> string(14) "The Left Coast" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "the-left-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-08-05 15:51:36" ["post_modified_gmt"]=> string(19) "2017-08-05 15:51:36" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4378" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#365 (24) { ["ID"]=> int(4416) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-20 08:00:35" ["post_date_gmt"]=> string(19) "2017-08-20 08:00:35" ["post_content"]=> string(2633) "Evan and Judith La Pitchoune This charming image of Judith and Evan was captured while they were guests at Julia Childs' home in Provence called La Pitchune sometime in the 1960's.  Exuding timeless class and style, Judith's outfit doesn't give away the era, one could wear that to a holiday party this year! Bronwyn has wonderfully loving memories of the relationship between the two of them.  She describes their life and relationship with fondness:
They were so great together and really were living such a wonderful life - loving each other and loving their work, their friends, and the world of food.
To honor Judith's life and share memories with other admirers, a service will be held at St. John's Episcopal Church in Hardwick, Vermont on August 26th at 11:00am.  There is a reception to follow at the Lakeview Inn in Greensboro.  Click HERE for directions. For those who are not local, a memorial service will be held in New York City at the Church of the Holy Trinity in October; the date of which is yet to be announced. Map

St. John's Episcopal Church

39 West Church Street

HardwickVT 05843

For directions, click HERE

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Many much Momo's. . . Nom nom nom 😆" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208554]=> object(WP_Comment)#1093 (18) { ["comment_ID"]=> string(6) "208554" ["comment_post_ID"]=> string(4) "4394" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2017-09-05 10:53:41" ["comment_date_gmt"]=> string(19) "2017-09-05 10:53:41" ["comment_content"]=> string(99) "Oh my goodness! I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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Many much Momo's. . . Nom nom nom 😆" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208554]=> object(WP_Comment)#1093 (18) { ["comment_ID"]=> string(6) "208554" ["comment_post_ID"]=> string(4) "4394" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2017-09-05 10:53:41" ["comment_date_gmt"]=> string(19) "2017-09-05 10:53:41" ["comment_content"]=> string(99) "Oh my goodness! I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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3 responses to “Judith Jones Memorial – August 26th, 2017”

  1. Hiroko Shimbo says:

    Thank you for sharing a lovely picture of Judith and Evan. Evan is holding a cigar, and Judith, cigarette? Very stylish. How they stand on that spot shows their strong love and respect to each other. I did not have the opportunity to meet Evan, but Evan was part of Judith when I met her. I will miss the local memorial service. I await for the one in NYC in October. Hiroko

  2. Nova, Les & Kaboodle says:

    Please know how very much we wish we could be there!! We are conducting a scheduled Wild Food & Mushroom Walk and lunch that day many miles away in NH. We will, however, dedicate the day to Judith and carry her, as always, with us into the woods! Kitaniga

  3. Paul Kopperl says:

    Whether Paris, New York or Caspian Lake, Judith understood how to select them. Yes, she may have been in the right place at the right time. In Dick, her beloved family and her authors she also chose brilliantly. I salute Judith’s mastery of the English language, probably the French too, and her signal life accomplishments. We who came into her orbit, even if briefly, are the ones who were in the right place. May the good Lord bless always her engaging spirit.

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In Loving Memory of Judith Jones: March 10, 1924 – August 2, 2017

Bronwyn’s admired and beloved step-mom, the literary mastermind Judith Jones, passed away on Wednesday at her summer home in Walden, Vermont.  Bronwyn was graciously by her side through the end.  Judith was admired by the masses; articles written in her memory have appeared in the Washington Post, New York Times, and NPR, among many others.  I know Bronwyn will have her own sentiments to share, but to learn more about Judith and her legacy, take a moment to read the following articles.

Until next time,

Corrie Austin

SLUG: fd-cookforone4 DATE: 10-22-2009 NEG#: 210312 PHOTOG: Jona

Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93 by Joe Yonan of the Washington Post, August 2, 2017

 

NPR

Legendary Editor Judith Jones Dies At 93 by Amy Held of NPR, August 2, 2017

 

NY Times

Judith Jones, Editor of Literature and Culinary Delight, Dies at 93 by Robert D. McFadden of the New York Times, August 2, 2017

Posted: 8-6-2017

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

With the fair now behind us, we must accept that summer has also passed us by, which bums me out.  However, as a newcomer to Vermont, who has not spent a fall here, I am told that saying goodbye to summer means we say hello to everyone's favorite season: FALL.  Maybe I will feel that way when I am engrossed in autumn splendor...but for now, I say a sad farewell to summer. Being as this was my first Champlain Valley Fair experience, I was glad to be hosted by my in-law local-experts.  They made sure we got the best food from the best place: Al's French Fries.  There are signs for fries ALL OVER the fair.  If you didn't know any better, you might be lured by lower prices or flashy signs. But really, one would be remiss to visit the fair and not indulge in a pint of Al's fries.  Pair it with a burger, hot-dog, or GIANT sausage, and call it a meal! I opted for the sausage: a honking-hugely plump, greasy sausage.  My sister-in-law pointed, "that's your sausage." The guy serving it literally commented, "have fun with that," as he handed it to me.  Ummm....thank you, I will?   As if this gastric experience wasn't enough, the maple shack offers something truly delicious for those with a taste for maple.  Spun gold is as magical as it sounds.  After turning maple syrup into maple sugar, they heat and spin it like cotton candy.  Its pure maple.  I felt like kid again, and somehow dignified knowing it is maple... We finished our day with a couple stomach-turning rides, satisfying the kid inside.  Oh sum sum summertime, until next year, I will cherish this memory of childish indulgence. Comment below with your favorite fair foods and memories!

Until next time,

Corrie Austin

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. The crew

After a disappointing experience with food-truck momos, some peers at work decided we should make our own!  For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India. Before this experience, many in our group did not know what a momo was, let alone how to make one.  However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos.  We made plenty to bring to the office the next morning and show off our mad momo-making skills.  Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!" [caption id="attachment_4450" align="aligncenter" width="520"]Our patient teacher, Anup Our patient teacher, Anup[/caption]

How to Make Momos:

Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket.  We were lucky enough to have a steaming tower, allowing us to steam momos in large batches.  If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches.  Fill the base of your steamer or pot with water and set on the stove to boil.  Each batch steams for 20 minutes, so be sure to have plenty of water in your pot. Steamer Tower Add all the momo ingredients except the wrappers into a large bowl and mix well.  I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated.  Fill a bowl with water and keep it within reach of your workspace.  Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper.  Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack.  Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper.  Be careful not to add too much filling, as you will have a difficult time wrapping your momo. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video] Wet your fingers and rub them around the outside 1/2 inch of your wrapper.  Start by pinching the edge of the wrapper together.  The water should help your wrapper stick; add more water if necessary.  Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds.  Continue scalloping the edge until you have a completely sealed dumpling.  Rub the basket of your steamer with oil, and arrange your momos in a single layer.  Place on the stove to steam for 20 minutes. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video] While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste.  If you are feeling creative, add a tomato or two! Serve momos fresh out of the steamer and top with momo sauce.  Makes 24-30 momos. Mmm-MOMOS!

Until next time,

Corrie Austin

" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#365 (24) { ["ID"]=> int(4416) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-20 08:00:35" ["post_date_gmt"]=> string(19) "2017-08-20 08:00:35" ["post_content"]=> string(2633) "Evan and Judith La Pitchoune This charming image of Judith and Evan was captured while they were guests at Julia Childs' home in Provence called La Pitchune sometime in the 1960's.  Exuding timeless class and style, Judith's outfit doesn't give away the era, one could wear that to a holiday party this year! Bronwyn has wonderfully loving memories of the relationship between the two of them.  She describes their life and relationship with fondness:
They were so great together and really were living such a wonderful life - loving each other and loving their work, their friends, and the world of food.
To honor Judith's life and share memories with other admirers, a service will be held at St. John's Episcopal Church in Hardwick, Vermont on August 26th at 11:00am.  There is a reception to follow at the Lakeview Inn in Greensboro.  Click HERE for directions. For those who are not local, a memorial service will be held in New York City at the Church of the Holy Trinity in October; the date of which is yet to be announced. Map

St. John's Episcopal Church

39 West Church Street

HardwickVT 05843

For directions, click HERE

" ["post_title"]=> string(41) "Judith Jones Memorial - August 26th, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "judith-jones-memorial-august-26th-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:10" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4416" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#364 (24) { ["ID"]=> int(4395) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-06 08:00:54" ["post_date_gmt"]=> string(19) "2017-08-06 08:00:54" ["post_content"]=> string(2297) "Bronwyn's admired and beloved step-mom, the literary mastermind Judith Jones, passed away on Wednesday at her summer home in Walden, Vermont.  Bronwyn was graciously by her side through the end.  Judith was admired by the masses; articles written in her memory have appeared in the Washington Post, New York Times, and NPR, among many others.  I know Bronwyn will have her own sentiments to share, but to learn more about Judith and her legacy, take a moment to read the following articles.

Until next time,

Corrie Austin

SLUG: fd-cookforone4 DATE: 10-22-2009 NEG#: 210312 PHOTOG: Jona

Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93 by Joe Yonan of the Washington Post, August 2, 2017   NPR Legendary Editor Judith Jones Dies At 93 by Amy Held of NPR, August 2, 2017   NY Times Judith Jones, Editor of Literature and Culinary Delight, Dies at 93 by Robert D. McFadden of the New York Times, August 2, 2017" ["post_title"]=> string(65) "In Loving Memory of Judith Jones: March 10, 1924 - August 2, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(60) "in-loving-memory-of-judith-jones-march-10-1924-august-2-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:23" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4395" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#266 (24) { ["ID"]=> int(4378) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-07-23 08:00:46" ["post_date_gmt"]=> string(19) "2017-07-23 08:00:46" ["post_content"]=> string(5874) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. 

[caption id="attachment_4382" align="aligncenter" width="520"]Crater Lake out my plane window Crater Lake out my plane window[/caption] Having moved to Vermont in November of last year, I had not been back to my home city of Portland, Oregon since.  In a fortunate turn of events, I was sent to the West Coast for business.  After spending four fast and wonderful days in San Francisco for work, I hopped up to Portland to see my family.  Now...I don't consider myself a highly sentimental person...but flying over Crater Lake, Mt. Hood, and the Columbia River Gorge, brought tears to my eyes while thinking, it's so damn pretty and I used to live here! [caption id="attachment_4383" align="aligncenter" width="520"]With my grandma, Joann, at the base of Mount St Helens With my grandma, Joann, at the base of Mount St Helens[/caption] In a whirlwind trip, I had one brief morning in Portland before meeting the rest of my family at the base of Mt. St. Helens for a reunion.  With top-notch, locally-roasted coffee shops as plentiful as Starbuck in any other city, I spent the morning caffeinating myself and catching up with a wonderfully dear friend.  We met at Water Ave. Coffee in the Industrial Southeast corner of town.  I sipped my beautifully crafted Portland-style cappuccino while we walked to nearby J&M Café.  If you've ever done brunch in Portland, you will understand the value in not waiting to dine at J&M.  Arguably, J&M is right on par with the more hectic brunch locations, where we easily would have waited two hours for a table! Cappuccino One of the best features at J&M is the eclectic assortment of choose-your-own coffee mugs hanging near their self-serve coffee station, where they serve another Portland favorite, Extracto.  I won't lie...I have easily spent a solid five minutes choosing my mug.  It's a BIG decision!  With a standard menu that literally hasn't changed in the eight years I have been dining there, everything at J&M is made perfectly with locally-sourced ingredients.  They also have a daily specials board offering one savory and one sweet option.  In a serendipitous turn of events, this particular morning, they were serving a mustard scramble, my absolute FAVORITE (mastered at another brunch spot down the road, usually served by a grumpy waitress with the word "BITCH" pinned on her jacket...at least she knows!) but I digress. mug My three-egg scramble was made with mushrooms, Tillamook cheddar (the Cabot of the NW), brocolini, bacon, and mustard.  YUM!  One should not go to J&M and not have bacon.  As a side, it comes as a 1/4" thick hunk of deliciousness.  In a scramble, the pieces are equally generous and delightful.  Full and caffeinated, my friend and I walked back through the city of my birth to our cars and said farewell. Scramble Something I learned while traveling back to my roots, is that when my trip was over, I was ready to come HOME.  To my new home, where I have started new roots.  I will always miss Portland, not in a homesick-way, but in a that-was-a-wonderful-place-to-live kind of way.  I am stoked about my new home-state and finding new favorites, and whenever I get a hankering for some Portland flair, I head to Scout & Co. Old North End for some Heart coffee, brewed in Portland.  Imagine my surprise, coming all the way across the country just to find a favorite from my past!

Until next time,

Corrie Austin

Want more??  Check out our Facebook page here! Corrie and Mug  " ["post_title"]=> string(14) "The Left Coast" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "the-left-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-08-05 15:51:36" ["post_modified_gmt"]=> string(19) "2017-08-05 15:51:36" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4378" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#364 (24) { ["ID"]=> int(4395) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-08-06 08:00:54" ["post_date_gmt"]=> string(19) "2017-08-06 08:00:54" ["post_content"]=> string(2297) "Bronwyn's admired and beloved step-mom, the literary mastermind Judith Jones, passed away on Wednesday at her summer home in Walden, Vermont.  Bronwyn was graciously by her side through the end.  Judith was admired by the masses; articles written in her memory have appeared in the Washington Post, New York Times, and NPR, among many others.  I know Bronwyn will have her own sentiments to share, but to learn more about Judith and her legacy, take a moment to read the following articles.

Until next time,

Corrie Austin

SLUG: fd-cookforone4 DATE: 10-22-2009 NEG#: 210312 PHOTOG: Jona

Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93 by Joe Yonan of the Washington Post, August 2, 2017   NPR Legendary Editor Judith Jones Dies At 93 by Amy Held of NPR, August 2, 2017   NY Times Judith Jones, Editor of Literature and Culinary Delight, Dies at 93 by Robert D. McFadden of the New York Times, August 2, 2017" ["post_title"]=> string(65) "In Loving Memory of Judith Jones: March 10, 1924 - August 2, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(60) "in-loving-memory-of-judith-jones-march-10-1924-august-2-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:23" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4395" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#270 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(125) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(125) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(3) { [0]=> &object(WP_Comment)#1043 (18) { ["comment_ID"]=> string(6) "208550" ["comment_post_ID"]=> string(4) "4416" ["comment_author"]=> string(13) "Hiroko Shimbo" ["comment_author_email"]=> string(25) "hiroko@hirokoskitchen.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "108.30.14.188" ["comment_date"]=> string(19) "2017-08-20 14:33:06" ["comment_date_gmt"]=> string(19) "2017-08-20 14:33:06" ["comment_content"]=> string(374) "Thank you for sharing a lovely picture of Judith and Evan. Evan is holding a cigar, and Judith, cigarette? Very stylish. How they stand on that spot shows their strong love and respect to each other. I did not have the opportunity to meet Evan, but Evan was part of Judith when I met her. I will miss the local memorial service. I await for the one in NYC in October. Hiroko" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(73) "Mozilla/5.0 (Windows NT 10.0; WOW64; rv:54.0) Gecko/20100101 Firefox/54.0" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1050 (18) { ["comment_ID"]=> string(6) "208551" ["comment_post_ID"]=> string(4) "4416" ["comment_author"]=> string(24) "Nova, Les & Kaboodle" ["comment_author_email"]=> string(18) "wildorganic@me.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "67.44.176.15" ["comment_date"]=> string(19) "2017-08-20 14:59:21" ["comment_date_gmt"]=> string(19) "2017-08-20 14:59:21" ["comment_content"]=> string(262) "Please know how very much we wish we could be there!! We are conducting a scheduled Wild Food & Mushroom Walk and lunch that day many miles away in NH. We will, however, dedicate the day to Judith and carry her, as always, with us into the woods! Kitaniga" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(135) "Mozilla/5.0 (iPhone; CPU iPhone OS 10_3_3 like Mac OS X) AppleWebKit/603.3.8 (KHTML, like Gecko) Version/10.0 Mobile/14G60 Safari/602.1" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1085 (18) { ["comment_ID"]=> string(6) "208552" ["comment_post_ID"]=> string(4) "4416" ["comment_author"]=> string(12) "Paul Kopperl" ["comment_author_email"]=> string(22) "paul.kopperl@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "96.240.202.51" ["comment_date"]=> string(19) "2017-08-23 23:23:45" ["comment_date_gmt"]=> string(19) "2017-08-23 23:23:45" ["comment_content"]=> string(463) "Whether Paris, New York or Caspian Lake, Judith understood how to select them. Yes, she may have been in the right place at the right time. In Dick, her beloved family and her authors she also chose brilliantly. I salute Judith's mastery of the English language, probably the French too, and her signal life accomplishments. We who came into her orbit, even if briefly, are the ones who were in the right place. May the good Lord bless always her engaging spirit." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(115) "Mozilla/5.0 (Windows NT 10.0; Win64; x64) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/60.0.3112.101 Safari/537.36" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(3) { [0]=> &object(WP_Comment)#1043 (18) { ["comment_ID"]=> string(6) "208550" ["comment_post_ID"]=> string(4) "4416" ["comment_author"]=> string(13) "Hiroko Shimbo" ["comment_author_email"]=> string(25) "hiroko@hirokoskitchen.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "108.30.14.188" ["comment_date"]=> string(19) "2017-08-20 14:33:06" ["comment_date_gmt"]=> string(19) "2017-08-20 14:33:06" ["comment_content"]=> string(374) "Thank you for sharing a lovely picture of Judith and Evan. Evan is holding a cigar, and Judith, cigarette? Very stylish. How they stand on that spot shows their strong love and respect to each other. I did not have the opportunity to meet Evan, but Evan was part of Judith when I met her. I will miss the local memorial service. I await for the one in NYC in October. Hiroko" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(73) "Mozilla/5.0 (Windows NT 10.0; WOW64; rv:54.0) Gecko/20100101 Firefox/54.0" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1050 (18) { ["comment_ID"]=> string(6) "208551" ["comment_post_ID"]=> string(4) "4416" ["comment_author"]=> string(24) "Nova, Les & Kaboodle" ["comment_author_email"]=> string(18) "wildorganic@me.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "67.44.176.15" ["comment_date"]=> string(19) "2017-08-20 14:59:21" ["comment_date_gmt"]=> string(19) "2017-08-20 14:59:21" ["comment_content"]=> string(262) "Please know how very much we wish we could be there!! We are conducting a scheduled Wild Food & Mushroom Walk and lunch that day many miles away in NH. We will, however, dedicate the day to Judith and carry her, as always, with us into the woods! Kitaniga" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(135) "Mozilla/5.0 (iPhone; CPU iPhone OS 10_3_3 like Mac OS X) AppleWebKit/603.3.8 (KHTML, like Gecko) Version/10.0 Mobile/14G60 Safari/602.1" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1085 (18) { ["comment_ID"]=> string(6) "208552" ["comment_post_ID"]=> string(4) "4416" ["comment_author"]=> string(12) "Paul Kopperl" ["comment_author_email"]=> string(22) "paul.kopperl@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "96.240.202.51" ["comment_date"]=> string(19) "2017-08-23 23:23:45" ["comment_date_gmt"]=> string(19) "2017-08-23 23:23:45" ["comment_content"]=> string(463) "Whether Paris, New York or Caspian Lake, Judith understood how to select them. Yes, she may have been in the right place at the right time. In Dick, her beloved family and her authors she also chose brilliantly. I salute Judith's mastery of the English language, probably the French too, and her signal life accomplishments. We who came into her orbit, even if briefly, are the ones who were in the right place. May the good Lord bless always her engaging spirit." 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3 responses to “In Loving Memory of Judith Jones: March 10, 1924 – August 2, 2017”

  1. Niki Glanz says:

    Bronwyn,
    Please accept my sincere sympathy. I remember the seminar she gave several years ago at a northern Vermont Inn so fondly. Such a pleasure to see her in person, after reading so much about her over the years.

    I’m so happy for you that you had this intimate, loving relationship over such a long period, one that also has encouraged you professionally. Judith lived such a rich life, in so many ways, that we can rejoice, as well as feel genuine sadness at her departure. I’ll be saying a prayer for the progress of her soul and your comfort,
    Niki Glanz, Lebanon, NH

  2. Hello Bronwyn,
    I was so sad to read about Judith’s passing.I had no doubt that you would be by her side comforting her.Your relationship was loving and mutually respectful.
    I had the honor, and I mean honor of meeting Judith at the 2011 Key West Literary Seminar.She autographed the Tenth Muse in green pen.I didn’t know that she edited with a green pen until I read the Times obituary–making her signature even more precious to me.I read as many of the obituaries about Judith as I could find.I rewatched the video on your blog of the two of you making two potato salads, and I am rereading The Tenth Muse.Reveling in the wonderful relationship she had with your father.
    When I met Judith at KWLS I explained that my husband had died nine years before and that I was so grateful for her book The Pleasures of Cooking for One.Her autograph responded to that by her writing “it makes a difference.” And it still does.
    Such a painful loss for you, but you were clearly an important part of her life.Thank you for keeping her alive for us.
    Please accept my heartfelt sympathy.
    Connie Wilder–Salisbury, MA

  3. Arthur Sirdofsky says:

    Dear Bronwyn,
    When I read about Judith’s passing in the New York Times it brought back a flood of memories. Even though over 40 years have passed, I still hold the moments spent together very dear to me. They were a time of youth, hope, optimism,joy, and wonderful cooking. Let’s raise our glass to a special person who touched the hearts and minds of all who came in contact with her. You’re so fortunate, Bronwyn, to have had eachother.
    Arthur Sirdofsky – Teaneck, NJ

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The Left Coast

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. 

Crater Lake out my plane window

Crater Lake out my plane window

Having moved to Vermont in November of last year, I had not been back to my home city of Portland, Oregon since.  In a fortunate turn of events, I was sent to the West Coast for business.  After spending four fast and wonderful days in San Francisco for work, I hopped up to Portland to see my family.  Now…I don’t consider myself a highly sentimental person…but flying over Crater Lake, Mt. Hood, and the Columbia River Gorge, brought tears to my eyes while thinking, it’s so damn pretty and I used to live here!

With my grandma, Joann, at the base of Mount St Helens

With my grandma, Joann, at the base of Mount St Helens

In a whirlwind trip, I had one brief morning in Portland before meeting the rest of my family at the base of Mt. St. Helens for a reunion.  With top-notch, locally-roasted coffee shops as plentiful as Starbuck in any other city, I spent the morning caffeinating myself and catching up with a wonderfully dear friend.  We met at Water Ave. Coffee in the Industrial Southeast corner of town.  I sipped my beautifully crafted Portland-style cappuccino while we walked to nearby J&M Café.  If you’ve ever done brunch in Portland, you will understand the value in not waiting to dine at J&M.  Arguably, J&M is right on par with the more hectic brunch locations, where we easily would have waited two hours for a table!

Cappuccino

One of the best features at J&M is the eclectic assortment of choose-your-own coffee mugs hanging near their self-serve coffee station, where they serve another Portland favorite, Extracto.  I won’t lie…I have easily spent a solid five minutes choosing my mug.  It’s a BIG decision!  With a standard menu that literally hasn’t changed in the eight years I have been dining there, everything at J&M is made perfectly with locally-sourced ingredients.  They also have a daily specials board offering one savory and one sweet option.  In a serendipitous turn of events, this particular morning, they were serving a mustard scramble, my absolute FAVORITE (mastered at another brunch spot down the road, usually served by a grumpy waitress with the word “BITCH” pinned on her jacket…at least she knows!) but I digress.

mug

My three-egg scramble was made with mushrooms, Tillamook cheddar (the Cabot of the NW), brocolini, bacon, and mustard.  YUM!  One should not go to J&M and not have bacon.  As a side, it comes as a 1/4″ thick hunk of deliciousness.  In a scramble, the pieces are equally generous and delightful.  Full and caffeinated, my friend and I walked back through the city of my birth to our cars and said farewell.

Scramble

Something I learned while traveling back to my roots, is that when my trip was over, I was ready to come HOME.  To my new home, where I have started new roots.  I will always miss Portland, not in a homesick-way, but in a that-was-a-wonderful-place-to-live kind of way.  I am stoked about my new home-state and finding new favorites, and whenever I get a hankering for some Portland flair, I head to Scout & Co. Old North End for some Heart coffee, brewed in Portland.  Imagine my surprise, coming all the way across the country just to find a favorite from my past!

Until next time,

Corrie Austin

Want more??  Check out our Facebook page here!

Corrie and Mug

 

Posted: 7-23-2017

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

With the fair now behind us, we must accept that summer has also passed us by, which bums me out.  However, as a newcomer to Vermont, who has not spent a fall here, I am told that saying goodbye to summer means we say hello to everyone's favorite season: FALL.  Maybe I will feel that way when I am engrossed in autumn splendor...but for now, I say a sad farewell to summer. Being as this was my first Champlain Valley Fair experience, I was glad to be hosted by my in-law local-experts.  They made sure we got the best food from the best place: Al's French Fries.  There are signs for fries ALL OVER the fair.  If you didn't know any better, you might be lured by lower prices or flashy signs. But really, one would be remiss to visit the fair and not indulge in a pint of Al's fries.  Pair it with a burger, hot-dog, or GIANT sausage, and call it a meal! I opted for the sausage: a honking-hugely plump, greasy sausage.  My sister-in-law pointed, "that's your sausage." The guy serving it literally commented, "have fun with that," as he handed it to me.  Ummm....thank you, I will?   As if this gastric experience wasn't enough, the maple shack offers something truly delicious for those with a taste for maple.  Spun gold is as magical as it sounds.  After turning maple syrup into maple sugar, they heat and spin it like cotton candy.  Its pure maple.  I felt like kid again, and somehow dignified knowing it is maple... We finished our day with a couple stomach-turning rides, satisfying the kid inside.  Oh sum sum summertime, until next year, I will cherish this memory of childish indulgence. Comment below with your favorite fair foods and memories!

Until next time,

Corrie Austin

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Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. The crew

After a disappointing experience with food-truck momos, some peers at work decided we should make our own!  For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India. Before this experience, many in our group did not know what a momo was, let alone how to make one.  However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos.  We made plenty to bring to the office the next morning and show off our mad momo-making skills.  Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!" [caption id="attachment_4450" align="aligncenter" width="520"]Our patient teacher, Anup Our patient teacher, Anup[/caption]

How to Make Momos:

Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket.  We were lucky enough to have a steaming tower, allowing us to steam momos in large batches.  If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches.  Fill the base of your steamer or pot with water and set on the stove to boil.  Each batch steams for 20 minutes, so be sure to have plenty of water in your pot. Steamer Tower Add all the momo ingredients except the wrappers into a large bowl and mix well.  I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated.  Fill a bowl with water and keep it within reach of your workspace.  Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper.  Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack.  Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper.  Be careful not to add too much filling, as you will have a difficult time wrapping your momo. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video] Wet your fingers and rub them around the outside 1/2 inch of your wrapper.  Start by pinching the edge of the wrapper together.  The water should help your wrapper stick; add more water if necessary.  Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds.  Continue scalloping the edge until you have a completely sealed dumpling.  Rub the basket of your steamer with oil, and arrange your momos in a single layer.  Place on the stove to steam for 20 minutes. [video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video] While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste.  If you are feeling creative, add a tomato or two! Serve momos fresh out of the steamer and top with momo sauce.  Makes 24-30 momos. Mmm-MOMOS!

Until next time,

Corrie Austin

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They were so great together and really were living such a wonderful life - loving each other and loving their work, their friends, and the world of food.
To honor Judith's life and share memories with other admirers, a service will be held at St. John's Episcopal Church in Hardwick, Vermont on August 26th at 11:00am.  There is a reception to follow at the Lakeview Inn in Greensboro.  Click HERE for directions. For those who are not local, a memorial service will be held in New York City at the Church of the Holy Trinity in October; the date of which is yet to be announced. Map

St. John's Episcopal Church

39 West Church Street

HardwickVT 05843

For directions, click HERE

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Until next time,

Corrie Austin

SLUG: fd-cookforone4 DATE: 10-22-2009 NEG#: 210312 PHOTOG: Jona

Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93 by Joe Yonan of the Washington Post, August 2, 2017   NPR Legendary Editor Judith Jones Dies At 93 by Amy Held of NPR, August 2, 2017   NY Times Judith Jones, Editor of Literature and Culinary Delight, Dies at 93 by Robert D. McFadden of the New York Times, August 2, 2017" ["post_title"]=> string(65) "In Loving Memory of Judith Jones: March 10, 1924 - August 2, 2017" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(60) "in-loving-memory-of-judith-jones-march-10-1924-august-2-2017" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-08-27 12:57:23" ["post_modified_gmt"]=> string(19) "2017-08-27 12:57:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4395" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#266 (24) { ["ID"]=> int(4378) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-07-23 08:00:46" ["post_date_gmt"]=> string(19) "2017-07-23 08:00:46" ["post_content"]=> string(5874) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. 

[caption id="attachment_4382" align="aligncenter" width="520"]Crater Lake out my plane window Crater Lake out my plane window[/caption] Having moved to Vermont in November of last year, I had not been back to my home city of Portland, Oregon since.  In a fortunate turn of events, I was sent to the West Coast for business.  After spending four fast and wonderful days in San Francisco for work, I hopped up to Portland to see my family.  Now...I don't consider myself a highly sentimental person...but flying over Crater Lake, Mt. Hood, and the Columbia River Gorge, brought tears to my eyes while thinking, it's so damn pretty and I used to live here! [caption id="attachment_4383" align="aligncenter" width="520"]With my grandma, Joann, at the base of Mount St Helens With my grandma, Joann, at the base of Mount St Helens[/caption] In a whirlwind trip, I had one brief morning in Portland before meeting the rest of my family at the base of Mt. St. Helens for a reunion.  With top-notch, locally-roasted coffee shops as plentiful as Starbuck in any other city, I spent the morning caffeinating myself and catching up with a wonderfully dear friend.  We met at Water Ave. Coffee in the Industrial Southeast corner of town.  I sipped my beautifully crafted Portland-style cappuccino while we walked to nearby J&M Café.  If you've ever done brunch in Portland, you will understand the value in not waiting to dine at J&M.  Arguably, J&M is right on par with the more hectic brunch locations, where we easily would have waited two hours for a table! Cappuccino One of the best features at J&M is the eclectic assortment of choose-your-own coffee mugs hanging near their self-serve coffee station, where they serve another Portland favorite, Extracto.  I won't lie...I have easily spent a solid five minutes choosing my mug.  It's a BIG decision!  With a standard menu that literally hasn't changed in the eight years I have been dining there, everything at J&M is made perfectly with locally-sourced ingredients.  They also have a daily specials board offering one savory and one sweet option.  In a serendipitous turn of events, this particular morning, they were serving a mustard scramble, my absolute FAVORITE (mastered at another brunch spot down the road, usually served by a grumpy waitress with the word "BITCH" pinned on her jacket...at least she knows!) but I digress. mug My three-egg scramble was made with mushrooms, Tillamook cheddar (the Cabot of the NW), brocolini, bacon, and mustard.  YUM!  One should not go to J&M and not have bacon.  As a side, it comes as a 1/4" thick hunk of deliciousness.  In a scramble, the pieces are equally generous and delightful.  Full and caffeinated, my friend and I walked back through the city of my birth to our cars and said farewell. Scramble Something I learned while traveling back to my roots, is that when my trip was over, I was ready to come HOME.  To my new home, where I have started new roots.  I will always miss Portland, not in a homesick-way, but in a that-was-a-wonderful-place-to-live kind of way.  I am stoked about my new home-state and finding new favorites, and whenever I get a hankering for some Portland flair, I head to Scout & Co. Old North End for some Heart coffee, brewed in Portland.  Imagine my surprise, coming all the way across the country just to find a favorite from my past!

Until next time,

Corrie Austin

Want more??  Check out our Facebook page here! Corrie and Mug  " ["post_title"]=> string(14) "The Left Coast" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "the-left-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-08-05 15:51:36" ["post_modified_gmt"]=> string(19) "2017-08-05 15:51:36" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4378" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#266 (24) { ["ID"]=> int(4378) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-07-23 08:00:46" ["post_date_gmt"]=> string(19) "2017-07-23 08:00:46" ["post_content"]=> string(5874) "

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. 

[caption id="attachment_4382" align="aligncenter" width="520"]Crater Lake out my plane window Crater Lake out my plane window[/caption] Having moved to Vermont in November of last year, I had not been back to my home city of Portland, Oregon since.  In a fortunate turn of events, I was sent to the West Coast for business.  After spending four fast and wonderful days in San Francisco for work, I hopped up to Portland to see my family.  Now...I don't consider myself a highly sentimental person...but flying over Crater Lake, Mt. Hood, and the Columbia River Gorge, brought tears to my eyes while thinking, it's so damn pretty and I used to live here! [caption id="attachment_4383" align="aligncenter" width="520"]With my grandma, Joann, at the base of Mount St Helens With my grandma, Joann, at the base of Mount St Helens[/caption] In a whirlwind trip, I had one brief morning in Portland before meeting the rest of my family at the base of Mt. St. Helens for a reunion.  With top-notch, locally-roasted coffee shops as plentiful as Starbuck in any other city, I spent the morning caffeinating myself and catching up with a wonderfully dear friend.  We met at Water Ave. Coffee in the Industrial Southeast corner of town.  I sipped my beautifully crafted Portland-style cappuccino while we walked to nearby J&M Café.  If you've ever done brunch in Portland, you will understand the value in not waiting to dine at J&M.  Arguably, J&M is right on par with the more hectic brunch locations, where we easily would have waited two hours for a table! Cappuccino One of the best features at J&M is the eclectic assortment of choose-your-own coffee mugs hanging near their self-serve coffee station, where they serve another Portland favorite, Extracto.  I won't lie...I have easily spent a solid five minutes choosing my mug.  It's a BIG decision!  With a standard menu that literally hasn't changed in the eight years I have been dining there, everything at J&M is made perfectly with locally-sourced ingredients.  They also have a daily specials board offering one savory and one sweet option.  In a serendipitous turn of events, this particular morning, they were serving a mustard scramble, my absolute FAVORITE (mastered at another brunch spot down the road, usually served by a grumpy waitress with the word "BITCH" pinned on her jacket...at least she knows!) but I digress. mug My three-egg scramble was made with mushrooms, Tillamook cheddar (the Cabot of the NW), brocolini, bacon, and mustard.  YUM!  One should not go to J&M and not have bacon.  As a side, it comes as a 1/4" thick hunk of deliciousness.  In a scramble, the pieces are equally generous and delightful.  Full and caffeinated, my friend and I walked back through the city of my birth to our cars and said farewell. Scramble Something I learned while traveling back to my roots, is that when my trip was over, I was ready to come HOME.  To my new home, where I have started new roots.  I will always miss Portland, not in a homesick-way, but in a that-was-a-wonderful-place-to-live kind of way.  I am stoked about my new home-state and finding new favorites, and whenever I get a hankering for some Portland flair, I head to Scout & Co. Old North End for some Heart coffee, brewed in Portland.  Imagine my surprise, coming all the way across the country just to find a favorite from my past!

Until next time,

Corrie Austin

Want more??  Check out our Facebook page here! Corrie and Mug  " ["post_title"]=> string(14) "The Left Coast" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "the-left-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-08-05 15:51:36" ["post_modified_gmt"]=> string(19) "2017-08-05 15:51:36" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4378" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#270 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(125) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(125) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(3) { [0]=> &object(WP_Comment)#1028 (18) { ["comment_ID"]=> string(6) "208547" ["comment_post_ID"]=> string(4) "4395" ["comment_author"]=> string(10) "Niki Glanz" ["comment_author_email"]=> string(17) "nikiglanz@aol.com" ["comment_author_url"]=> string(33) "http://www.memoriestomomentum.com" ["comment_author_IP"]=> string(13) "71.235.188.29" ["comment_date"]=> string(19) "2017-08-06 14:28:38" ["comment_date_gmt"]=> string(19) "2017-08-06 14:28:38" ["comment_content"]=> string(578) "Bronwyn, Please accept my sincere sympathy. I remember the seminar she gave several years ago at a northern Vermont Inn so fondly. Such a pleasure to see her in person, after reading so much about her over the years. I'm so happy for you that you had this intimate, loving relationship over such a long period, one that also has encouraged you professionally. Judith lived such a rich life, in so many ways, that we can rejoice, as well as feel genuine sadness at her departure. I'll be saying a prayer for the progress of her soul and your comfort, Niki Glanz, Lebanon, NH" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(117) "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_12_6) AppleWebKit/603.3.8 (KHTML, like Gecko) Version/10.1.2 Safari/603.3.8" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1074 (18) { ["comment_ID"]=> string(6) "208548" ["comment_post_ID"]=> string(4) "4395" ["comment_author"]=> string(16) "Constance Wilder" ["comment_author_email"]=> string(30) "connie@tinytomespublishing.com" ["comment_author_url"]=> string(26) "http://Tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.250.109" ["comment_date"]=> string(19) "2017-08-06 14:53:35" ["comment_date_gmt"]=> string(19) "2017-08-06 14:53:35" ["comment_content"]=> string(1110) "Hello Bronwyn, I was so sad to read about Judith's passing.I had no doubt that you would be by her side comforting her.Your relationship was loving and mutually respectful. I had the honor, and I mean honor of meeting Judith at the 2011 Key West Literary Seminar.She autographed the Tenth Muse in green pen.I didn't know that she edited with a green pen until I read the Times obituary--making her signature even more precious to me.I read as many of the obituaries about Judith as I could find.I rewatched the video on your blog of the two of you making two potato salads, and I am rereading The Tenth Muse.Reveling in the wonderful relationship she had with your father. When I met Judith at KWLS I explained that my husband had died nine years before and that I was so grateful for her book The Pleasures of Cooking for One.Her autograph responded to that by her writing "it makes a difference." And it still does. Such a painful loss for you, but you were clearly an important part of her life.Thank you for keeping her alive for us. Please accept my heartfelt sympathy. Connie Wilder--Salisbury, MA" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(135) "Mozilla/5.0 (iPhone; CPU iPhone OS 10_3_2 like Mac OS X) AppleWebKit/603.2.4 (KHTML, like Gecko) Version/10.0 Mobile/14F89 Safari/602.1" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1093 (18) { ["comment_ID"]=> string(6) "208549" ["comment_post_ID"]=> string(4) "4395" ["comment_author"]=> string(16) "Arthur Sirdofsky" ["comment_author_email"]=> string(20) "ASirdofsky@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "100.1.166.198" ["comment_date"]=> string(19) "2017-08-07 01:10:25" ["comment_date_gmt"]=> string(19) "2017-08-07 01:10:25" ["comment_content"]=> string(474) "Dear Bronwyn, When I read about Judith's passing in the New York Times it brought back a flood of memories. Even though over 40 years have passed, I still hold the moments spent together very dear to me. They were a time of youth, hope, optimism,joy, and wonderful cooking. Let's raise our glass to a special person who touched the hearts and minds of all who came in contact with her. You're so fortunate, Bronwyn, to have had eachother. Arthur Sirdofsky - Teaneck, NJ" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(117) "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_12_6) AppleWebKit/603.3.8 (KHTML, like Gecko) Version/10.1.2 Safari/603.3.8" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(3) { [0]=> &object(WP_Comment)#1028 (18) { ["comment_ID"]=> string(6) "208547" ["comment_post_ID"]=> string(4) "4395" ["comment_author"]=> string(10) "Niki Glanz" ["comment_author_email"]=> string(17) "nikiglanz@aol.com" ["comment_author_url"]=> string(33) "http://www.memoriestomomentum.com" ["comment_author_IP"]=> string(13) "71.235.188.29" ["comment_date"]=> string(19) "2017-08-06 14:28:38" ["comment_date_gmt"]=> string(19) "2017-08-06 14:28:38" ["comment_content"]=> string(578) "Bronwyn, Please accept my sincere sympathy. I remember the seminar she gave several years ago at a northern Vermont Inn so fondly. Such a pleasure to see her in person, after reading so much about her over the years. I'm so happy for you that you had this intimate, loving relationship over such a long period, one that also has encouraged you professionally. Judith lived such a rich life, in so many ways, that we can rejoice, as well as feel genuine sadness at her departure. I'll be saying a prayer for the progress of her soul and your comfort, Niki Glanz, Lebanon, NH" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(117) "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_12_6) AppleWebKit/603.3.8 (KHTML, like Gecko) Version/10.1.2 Safari/603.3.8" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1074 (18) { ["comment_ID"]=> string(6) "208548" ["comment_post_ID"]=> string(4) "4395" ["comment_author"]=> string(16) "Constance Wilder" ["comment_author_email"]=> string(30) "connie@tinytomespublishing.com" ["comment_author_url"]=> string(26) "http://Tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.250.109" ["comment_date"]=> string(19) "2017-08-06 14:53:35" ["comment_date_gmt"]=> string(19) "2017-08-06 14:53:35" ["comment_content"]=> string(1110) "Hello Bronwyn, I was so sad to read about Judith's passing.I had no doubt that you would be by her side comforting her.Your relationship was loving and mutually respectful. I had the honor, and I mean honor of meeting Judith at the 2011 Key West Literary Seminar.She autographed the Tenth Muse in green pen.I didn't know that she edited with a green pen until I read the Times obituary--making her signature even more precious to me.I read as many of the obituaries about Judith as I could find.I rewatched the video on your blog of the two of you making two potato salads, and I am rereading The Tenth Muse.Reveling in the wonderful relationship she had with your father. When I met Judith at KWLS I explained that my husband had died nine years before and that I was so grateful for her book The Pleasures of Cooking for One.Her autograph responded to that by her writing "it makes a difference." And it still does. Such a painful loss for you, but you were clearly an important part of her life.Thank you for keeping her alive for us. Please accept my heartfelt sympathy. Connie Wilder--Salisbury, MA" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(135) "Mozilla/5.0 (iPhone; CPU iPhone OS 10_3_2 like Mac OS X) AppleWebKit/603.2.4 (KHTML, like Gecko) Version/10.0 Mobile/14F89 Safari/602.1" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1093 (18) { ["comment_ID"]=> string(6) "208549" ["comment_post_ID"]=> string(4) "4395" ["comment_author"]=> string(16) "Arthur Sirdofsky" ["comment_author_email"]=> string(20) "ASirdofsky@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "100.1.166.198" ["comment_date"]=> string(19) "2017-08-07 01:10:25" ["comment_date_gmt"]=> string(19) "2017-08-07 01:10:25" ["comment_content"]=> string(474) "Dear Bronwyn, When I read about Judith's passing in the New York Times it brought back a flood of memories. Even though over 40 years have passed, I still hold the moments spent together very dear to me. They were a time of youth, hope, optimism,joy, and wonderful cooking. Let's raise our glass to a special person who touched the hearts and minds of all who came in contact with her. You're so fortunate, Bronwyn, to have had eachother. Arthur Sirdofsky - Teaneck, NJ" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(117) "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_12_6) AppleWebKit/603.3.8 (KHTML, like Gecko) Version/10.1.2 Safari/603.3.8" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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2 responses to “The Left Coast”

  1. Kellie Kutkey says:

    Yay! We loved seeing you in the PNW as much as you enjoyed being here ❤️
    How fun that you found a Portland (Oregon) coffee at your new Vermont home.

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