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:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

A Road Well-traveled

Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local.

The brainchild of two restaurant masters, Honey Road has replaced Church and Main, the restaurant aptly named for its location.  Throughout the summer of 2017, creators Allison Gibson, known locally for her work at Hen of the Wood, Doc Ponds, and Shelburne Farms, and Cara Chigazola-Tobin, former chef of Oleana, a James-Beard awarded restaurant in nearby Mass, hosted pop-up dinners along Church Street.  The food speaks for itself, so promoting simply meant getting folks to taste their creations.

My boss took a supervisor and I, all carnivores, to dinner with customers visiting from India, all vegetarians.  Our very friendly and patient server, or should I say, translator, helped us navigate a menu filled with unique and foreign ingredients and flavors.  You get the impression that the staff is not only trained to, but enjoys, helping guests decide what to pick.  The menu begins with dips and things to spread them on, followed by share-plates listed roughly in size order.  This sort of intimate sharing was a great way to bring five essential strangers closer together at the dinner table with arms reaching, silverware crossing, and elbow rubbing.

Everything that hit our table was delicious.  From the Baba Ganoush and Hummus to start, to the octopus, brussels sprouts, kale salad, and grape leaves, the only thing we did wrong was over-order.  I’m pretty sure we weren’t too far off from ordering one of everything on the menu.

Sadly, the biggest plate was served last, when we were too full to even look at food.  We literally had them wrap up an entire duck dinner.  I was so loaded with leftovers, I walked out of that place looking like I went grocery shopping.  I got over any embarrassment of over-ordering when my husband and I had duck the next night for dinner.  The only shame was my work-friends were not there to enjoy it with us!

With plenty of options for both vegetarians and carnivores, dining here is sure to leave everyone satisfied.  Bring your appetite, and bring your friends, or people you wish were your friends, or strangers…with a focus on small, shareable plates, the larger your group, the more things you can order!

Anyone else traveled to Honey Road?

Posted: 1-21-2018

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Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local.



The brainchild of two restaurant masters, Honey Road has replaced Church and Main, the restaurant aptly named for its location.  Throughout the summer of 2017, creators Allison Gibson, known locally for her work at Hen of the Wood, Doc Ponds, and Shelburne Farms, and Cara Chigazola-Tobin, former chef of Oleana, a James-Beard awarded restaurant in nearby Mass, hosted pop-up dinners along Church Street.  The food speaks for itself, so promoting simply meant getting folks to taste their creations.



My boss took a supervisor and I, all carnivores, to dinner with customers visiting from India, all vegetarians.  Our very friendly and patient server, or should I say, translator, helped us navigate a menu filled with unique and foreign ingredients and flavors.  You get the impression that the staff is not only trained to, but enjoys, helping guests decide what to pick.  The menu begins with dips and things to spread them on, followed by share-plates listed roughly in size order.  This sort of intimate sharing was a great way to bring five essential strangers closer together at the dinner table with arms reaching, silverware crossing, and elbow rubbing.



Everything that hit our table was delicious.  From the Baba Ganoush and Hummus to start, to the octopus, brussels sprouts, kale salad, and grape leaves, the only thing we did wrong was over-order.  I'm pretty sure we weren't too far off from ordering one of everything on the menu.



Sadly, the biggest plate was served last, when we were too full to even look at food.  We literally had them wrap up an entire duck dinner.  I was so loaded with leftovers, I walked out of that place looking like I went grocery shopping.  I got over any embarrassment of over-ordering when my husband and I had duck the next night for dinner.  The only shame was my work-friends were not there to enjoy it with us!



With plenty of options for both vegetarians and carnivores, dining here is sure to leave everyone satisfied.  Bring your appetite, and bring your friends, or people you wish were your friends, or strangers...with a focus on small, shareable plates, the larger your group, the more things you can order!

Anyone else traveled to Honey Road?"
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HAPPY NEW YEAR!!!

"What did you do for New Year's Eve?" Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 of Stranger Things!  Talk about party animals... We thought about going out to dinner, thought about meeting friends for a drink, thought about going to a New Year's Eve party at the Hotel Vermont....but we didn't.  Before we truly gave up on all plans, we decided to start with a special dinner at home.  I sent my poor husband out in the freezing weather to fetch lamb chops and turn on the grill.  When he got back inside, one look at him and I knew, we weren't going anywhere. The below zero temps and even more extreme wind chill kept our grill, our favorite way to cook lamb, from heating past 175 degrees. We cooked inside, which was much more comfortable!  A simple preparation of garlic powder, salt & pepper, pan fried in some butter, the lamb was cooked to perfection!  We paired it with a rainbow assortment of salad fixin's and thoroughly enjoyed ourselves. [playlist type="video" ids="4643"] The salad is the real art of the evening.  Cucumbers first, so your fork has something to spear at the bottom.  Then romaine for the same reason.  Mixed greens for their hearty color and the vitamins that come with it.  Topped with thinly sliced cabbage, carrots sauteed in lamb chop drippings, and crumbled blue cheese.  Dressed with olive oil and balsamic.  YUMM Nothing says celebrate like a great meal.  It brings people together to prepare for, indulge in, and even clean up after.  Everyone has celebratory "go-tos," whether its a favorite recipe, traditional family meal, or something that generally symbolizes a PARTY like cupcakes or champagne...the list goes on.  Anyway, FOOD: it's a chance to spend quality time with the quality people in your life. So...how did YOU celebrate NYE?

Until Next Time,

Corrie Austin

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["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(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-08 11:07:25" ["post_modified_gmt"]=> string(19) "2017-12-08 15:07:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#370 (24) { ["ID"]=> int(4651) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-01-21 08:00:05" ["post_date_gmt"]=> string(19) "2018-01-21 12:00:05" ["post_content"]=> string(4573) " Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local. The brainchild of two restaurant masters, Honey Road has replaced Church and Main, the restaurant aptly named for its location.  Throughout the summer of 2017, creators Allison Gibson, known locally for her work at Hen of the Wood, Doc Ponds, and Shelburne Farms, and Cara Chigazola-Tobin, former chef of Oleana, a James-Beard awarded restaurant in nearby Mass, hosted pop-up dinners along Church Street.  The food speaks for itself, so promoting simply meant getting folks to taste their creations. 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Sadly, the biggest plate was served last, when we were too full to even look at food.  We literally had them wrap up an entire duck dinner.  I was so loaded with leftovers, I walked out of that place looking like I went grocery shopping.  I got over any embarrassment of over-ordering when my husband and I had duck the next night for dinner.  The only shame was my work-friends were not there to enjoy it with us! With plenty of options for both vegetarians and carnivores, dining here is sure to leave everyone satisfied.  Bring your appetite, and bring your friends, or people you wish were your friends, or strangers...with a focus on small, shareable plates, the larger your group, the more things you can order! Anyone else traveled to Honey Road?" 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4 responses to “A Road Well-traveled”

  1. Kellie Kutkey says:

    Ok. I’m sold. Next time we’re coming to see you, we’ll eat at this place!
    Love you!

  2. I had such a good time last evening as we shared the many delicious choices offered on Honey Road’s menu -of course we both had to go there, again, this time together….in fact, any excuse is a good excuse to go to Honey Road…and then go, again…as soon as you think of another good excuse! You’ve captured the energy and beauty of the atmosphere so well in your post, Corrie!

    • Corrie Austin says:

      Agreed! So glad to share the experience with you, thank you.
      I also can’t wait for friends and family to come visit so we can take them, too 🙂

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Baby…it’s cold outside

HAPPY NEW YEAR!!!

“What did you do for New Year’s Eve?” Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 of Stranger Things!  Talk about party animals…

We thought about going out to dinner, thought about meeting friends for a drink, thought about going to a New Year’s Eve party at the Hotel Vermont….but we didn’t.  Before we truly gave up on all plans, we decided to start with a special dinner at home.  I sent my poor husband out in the freezing weather to fetch lamb chops and turn on the grill.  When he got back inside, one look at him and I knew, we weren’t going anywhere.

The below zero temps and even more extreme wind chill kept our grill, our favorite way to cook lamb, from heating past 175 degrees. We cooked inside, which was much more comfortable!  A simple preparation of garlic powder, salt & pepper, pan fried in some butter, the lamb was cooked to perfection!  We paired it with a rainbow assortment of salad fixin’s and thoroughly enjoyed ourselves.

The salad is the real art of the evening.  Cucumbers first, so your fork has something to spear at the bottom.  Then romaine for the same reason.  Mixed greens for their hearty color and the vitamins that come with it.  Topped with thinly sliced cabbage, carrots sauteed in lamb chop drippings, and crumbled blue cheese.  Dressed with olive oil and balsamic.  YUMM

Nothing says celebrate like a great meal.  It brings people together to prepare for, indulge in, and even clean up after.  Everyone has celebratory “go-tos,” whether its a favorite recipe, traditional family meal, or something that generally symbolizes a PARTY like cupcakes or champagne…the list goes on.  Anyway, FOOD: it’s a chance to spend quality time with the quality people in your life.

So…how did YOU celebrate NYE?

Until Next Time,

Corrie Austin

Posted: 1-7-2018

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Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local.



The brainchild of two restaurant masters, Honey Road has replaced Church and Main, the restaurant aptly named for its location.  Throughout the summer of 2017, creators Allison Gibson, known locally for her work at Hen of the Wood, Doc Ponds, and Shelburne Farms, and Cara Chigazola-Tobin, former chef of Oleana, a James-Beard awarded restaurant in nearby Mass, hosted pop-up dinners along Church Street.  The food speaks for itself, so promoting simply meant getting folks to taste their creations.



My boss took a supervisor and I, all carnivores, to dinner with customers visiting from India, all vegetarians.  Our very friendly and patient server, or should I say, translator, helped us navigate a menu filled with unique and foreign ingredients and flavors.  You get the impression that the staff is not only trained to, but enjoys, helping guests decide what to pick.  The menu begins with dips and things to spread them on, followed by share-plates listed roughly in size order.  This sort of intimate sharing was a great way to bring five essential strangers closer together at the dinner table with arms reaching, silverware crossing, and elbow rubbing.



Everything that hit our table was delicious.  From the Baba Ganoush and Hummus to start, to the octopus, brussels sprouts, kale salad, and grape leaves, the only thing we did wrong was over-order.  I'm pretty sure we weren't too far off from ordering one of everything on the menu.



Sadly, the biggest plate was served last, when we were too full to even look at food.  We literally had them wrap up an entire duck dinner.  I was so loaded with leftovers, I walked out of that place looking like I went grocery shopping.  I got over any embarrassment of over-ordering when my husband and I had duck the next night for dinner.  The only shame was my work-friends were not there to enjoy it with us!



With plenty of options for both vegetarians and carnivores, dining here is sure to leave everyone satisfied.  Bring your appetite, and bring your friends, or people you wish were your friends, or strangers...with a focus on small, shareable plates, the larger your group, the more things you can order!

Anyone else traveled to Honey Road?"
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HAPPY NEW YEAR!!!

"What did you do for New Year's Eve?" Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 of Stranger Things!  Talk about party animals... We thought about going out to dinner, thought about meeting friends for a drink, thought about going to a New Year's Eve party at the Hotel Vermont....but we didn't.  Before we truly gave up on all plans, we decided to start with a special dinner at home.  I sent my poor husband out in the freezing weather to fetch lamb chops and turn on the grill.  When he got back inside, one look at him and I knew, we weren't going anywhere. The below zero temps and even more extreme wind chill kept our grill, our favorite way to cook lamb, from heating past 175 degrees. We cooked inside, which was much more comfortable!  A simple preparation of garlic powder, salt & pepper, pan fried in some butter, the lamb was cooked to perfection!  We paired it with a rainbow assortment of salad fixin's and thoroughly enjoyed ourselves. [playlist type="video" ids="4643"] The salad is the real art of the evening.  Cucumbers first, so your fork has something to spear at the bottom.  Then romaine for the same reason.  Mixed greens for their hearty color and the vitamins that come with it.  Topped with thinly sliced cabbage, carrots sauteed in lamb chop drippings, and crumbled blue cheese.  Dressed with olive oil and balsamic.  YUMM Nothing says celebrate like a great meal.  It brings people together to prepare for, indulge in, and even clean up after.  Everyone has celebratory "go-tos," whether its a favorite recipe, traditional family meal, or something that generally symbolizes a PARTY like cupcakes or champagne...the list goes on.  Anyway, FOOD: it's a chance to spend quality time with the quality people in your life. So...how did YOU celebrate NYE?

Until Next Time,

Corrie Austin

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["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(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-08 11:07:25" ["post_modified_gmt"]=> string(19) "2017-12-08 15:07:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#369 (24) { ["ID"]=> int(4627) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-01-07 08:00:27" ["post_date_gmt"]=> string(19) "2018-01-07 12:00:27" ["post_content"]=> string(3079) "

HAPPY NEW YEAR!!!

"What did you do for New Year's Eve?" Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 of Stranger Things!  Talk about party animals... We thought about going out to dinner, thought about meeting friends for a drink, thought about going to a New Year's Eve party at the Hotel Vermont....but we didn't.  Before we truly gave up on all plans, we decided to start with a special dinner at home.  I sent my poor husband out in the freezing weather to fetch lamb chops and turn on the grill.  When he got back inside, one look at him and I knew, we weren't going anywhere. The below zero temps and even more extreme wind chill kept our grill, our favorite way to cook lamb, from heating past 175 degrees. We cooked inside, which was much more comfortable!  A simple preparation of garlic powder, salt & pepper, pan fried in some butter, the lamb was cooked to perfection!  We paired it with a rainbow assortment of salad fixin's and thoroughly enjoyed ourselves. [playlist type="video" ids="4643"] The salad is the real art of the evening.  Cucumbers first, so your fork has something to spear at the bottom.  Then romaine for the same reason.  Mixed greens for their hearty color and the vitamins that come with it.  Topped with thinly sliced cabbage, carrots sauteed in lamb chop drippings, and crumbled blue cheese.  Dressed with olive oil and balsamic.  YUMM Nothing says celebrate like a great meal.  It brings people together to prepare for, indulge in, and even clean up after.  Everyone has celebratory "go-tos," whether its a favorite recipe, traditional family meal, or something that generally symbolizes a PARTY like cupcakes or champagne...the list goes on.  Anyway, FOOD: it's a chance to spend quality time with the quality people in your life. So...how did YOU celebrate NYE?

Until Next Time,

Corrie Austin

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I’m sold. Next time we’re coming to see you, we’ll eat at this place! Love you!" ["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) { [208610]=> object(WP_Comment)#1035 (18) { ["comment_ID"]=> string(6) "208610" ["comment_post_ID"]=> string(4) "4651" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2018-01-22 07:52:02" ["comment_date_gmt"]=> string(19) "2018-01-22 11:52:02" ["comment_content"]=> string(103) "Yes we must!! To make a Portland comparison, it's like Toro Bravo and Nicholas made a restaurant baby." 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To make a Portland comparison, it's like Toro Bravo and Nicholas made a restaurant baby." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208608" ["user_id"]=> string(1) "1" ["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)#1019 (18) { ["comment_ID"]=> string(6) "208609" ["comment_post_ID"]=> string(4) "4651" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "24.91.160.255" ["comment_date"]=> string(19) "2018-01-21 19:36:54" ["comment_date_gmt"]=> string(19) "2018-01-21 23:36:54" ["comment_content"]=> string(380) "I had such a good time last evening as we shared the many delicious choices offered on Honey Road's menu -of course we both had to go there, again, this time together....in fact, any excuse is a good excuse to go to Honey Road...and then go, again...as soon as you think of another good excuse! You've captured the energy and beauty of the atmosphere so well in your post, Corrie!" ["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) { [208611]=> object(WP_Comment)#1038 (18) { ["comment_ID"]=> string(6) "208611" ["comment_post_ID"]=> string(4) "4651" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2018-01-22 07:54:50" ["comment_date_gmt"]=> string(19) "2018-01-22 11:54:50" ["comment_content"]=> string(146) "Agreed! So glad to share the experience with you, thank you. I also can't wait for friends and family to come visit so we can take them, too :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208609" ["user_id"]=> string(1) "1" ["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" } } } ["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" } } [3]=> &object(WP_Comment)#1038 (18) { ["comment_ID"]=> string(6) "208611" ["comment_post_ID"]=> string(4) "4651" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2018-01-22 07:54:50" ["comment_date_gmt"]=> string(19) "2018-01-22 11:54:50" ["comment_content"]=> string(146) "Agreed! So glad to share the experience with you, thank you. I also can't wait for friends and family to come visit so we can take them, too :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208609" ["user_id"]=> string(1) "1" ["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(4) { [0]=> &object(WP_Comment)#1028 (18) { ["comment_ID"]=> string(6) "208608" ["comment_post_ID"]=> string(4) "4651" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "71.63.164.161" ["comment_date"]=> string(19) "2018-01-21 18:34:14" ["comment_date_gmt"]=> string(19) "2018-01-21 22:34:14" ["comment_content"]=> string(90) "Ok. 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To make a Portland comparison, it's like Toro Bravo and Nicholas made a restaurant baby." 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8 responses to “Baby…it’s cold outside”

  1. Happy New Year Corrie! Your stay-at-home,
    celebratory dinner sounded wonderful. I enjoy reading your posts very much and am a big fan of all things Bronwyn does. I am also a grammar fanatic and am wondering if you should have written “cooked perfectly” instead of “cooked perfect”.
    All the best,
    Christine Fraioli
    Lincoln, VT

    • Corrie Austin says:

      Hi Christine!

      I am a huge Bronwyn fan, as well! I’m sure there are many of us. She is quite the woman!

      Thank you for the critique…it seems so obvious now that I see it written out; sometimes it just takes a fresh set of eyes! I have decided to change it to read: “cooked to perfection.”

      -Corrie

  2. Kellie Kutkey says:

    We tried and tried to stay up. I checked the time just before closing my eyes to sleep and it was 1145. How much closer could we get?
    The bottle of champagne is still unopened. It’s chilling on the porch. We don’t have your extreme (extremely? Christine?) cold weather out here on the left coast.
    Ah, well. It’s going to be an eventful and adventurous year, even if I wasn’t there to greet it.
    By the way, my mouth started watering over your salad!

    • Corrie Austin says:

      Hi Mom!
      I can’t believe you didn’t make it the last 15 minutes! Oh well, it was almost 3 am on the east coast, so by my standards, you did great!
      Happy New Year,
      Corrie

  3. Charly Collins says:

    Your NYE and your dinner sound heavenly! Any special balsamic for your salad? My daughter and I visited an olive oil/vinegar shop on NYE-eve, and found so many varieties of balsamic (both white and traditional). Any recommendations or special recipes?
    I bought a raspberry in both white and traditional, and my daughter bought a white pear balsamic. I cannot wait to see what she will do with hers.
    Keep up the lovely blogs – we really enjoy them!

    • Corrie Austin says:

      Hi Charly!
      So glad to hear you enjoy the blogs. They are fun to put together; it’s nice to know I’m not just doing it for my own enjoyment! I have tasted many delicious oil and vinegar combinations at shops like the one you visited with your daughter. I really enjoy the fig balsamic, although the white pear is delicious, as well. I also found a tasty ice wine vinegar called NuVine from Vermont’s Mt. Philo Farm and Vinyard. Check it out here: https://numondo.com/products/nuvine-ice-wine-vinegar. For a refreshing drink, I put 1tsp-2Tbsp (depending on potency and taste) of vinegar in my soda water.

      My favorite go-to balsamic is actually from Costco. You can find it here: https://www.amazon.com/Kirkland-Signature-Balsamic-Vinegar-1-liter/dp/B013XTHODK
      I dress salads, toss veggies in it before or after roasting, or marinate chicken with some honey, balsamic, oil, salt and pepper before grilling or roasting.

      BTW-I LOVE all things vinegar: pickles, mustard, balsamic, kombucha, etc. Glad to meet another vinegar lover!

      Happy New Year,
      Corrie

  4. Happy New Year, Corrie! I’m finally home and plugged in after a very busy and intense NYC city visit. Just love the salad recipe and the whole post. You continue to bring such energy and fun to the ITKWB blog. Merci beaucoup!

    • Corrie Austin says:

      I was wondering when I would hear from you again!
      Glad to know you are back home safe and sound. The weather made travel difficult for many.
      Let’s make a date again soon!!
      XO
      Corrie

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How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders

My book club did a cookie exchange last week in celebration of the holidays.  I chose a safe, difficult to mess up cookie that I had made successfully before: Chocolate Peanut Butter No-bake Cookies, a household favorite.  There are many variations of this recipe available online; I followed the one on a website called “live well BAKE OFTEN.”

The basic gist of no-bake is you heat butter, cocoa, sugar, and milk, let boil for a minute, add your peanut butter and vanilla, then mix into your oats (I also added whole peanuts and coconut).  The mix gets dropped by the 1/4-1/2 cup on wax or parchment paper to cool. EASY PEASY!

Everything was moving along smoothly.  My mix seemed a little chunky, but the cookies were forming nicely.  However, after scooping out maybe 10 cookies, I realized I had a problem! The cookie mix was drying WAY to quickly, and I was struggling to get the drops of mix to hold together.  In a rush to salvage what I had left, I frantically pressed the mix into muffin cups in hopes they would hold.

How embarrassing!  I had 10, decent-looking, but very crumbly cookies, and I had to bring them out in public to trade with other, I’m sure, incredibly lovely cookies made by the other women in my bookgroup!  I told my husband to take one for the team and eat the ugly ones.  They still taste delicious…but each bite is crumb bomb, granola disguised as a cookie.  But hey, I LOVE granola!

My downfall?  I wanted to make 1 1/2 times the recipe.  I did 1 1/2 times everything, except the oats, which I doubled!  Oops…

My other Christmas-time blunder?  I bought SQUARE cares.  Cute and trendy, not easy to send.  I had my cards in the mail in time to arrive the week before Christmas, perfect! Until I got the mail late last week and ALL my Christmas cards, as well as a stack of some random person’s square cards, were back in my mailbox due to insufficient postage.  These trendy stupid cards need an extra $0.21.  Grrr…So I fared the lines in the post office Friday, December 22nd, to add postage to a stack of mine and some stranger’s cards.  Note to self: don’t get the cute square card!

Anyone else learn a holiday lesson the hard way?  Share in the comments below!  Let’s learn from eachother’s mistakes

Posted: 12-25-2017

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Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local.



The brainchild of two restaurant masters, Honey Road has replaced Church and Main, the restaurant aptly named for its location.  Throughout the summer of 2017, creators Allison Gibson, known locally for her work at Hen of the Wood, Doc Ponds, and Shelburne Farms, and Cara Chigazola-Tobin, former chef of Oleana, a James-Beard awarded restaurant in nearby Mass, hosted pop-up dinners along Church Street.  The food speaks for itself, so promoting simply meant getting folks to taste their creations.



My boss took a supervisor and I, all carnivores, to dinner with customers visiting from India, all vegetarians.  Our very friendly and patient server, or should I say, translator, helped us navigate a menu filled with unique and foreign ingredients and flavors.  You get the impression that the staff is not only trained to, but enjoys, helping guests decide what to pick.  The menu begins with dips and things to spread them on, followed by share-plates listed roughly in size order.  This sort of intimate sharing was a great way to bring five essential strangers closer together at the dinner table with arms reaching, silverware crossing, and elbow rubbing.



Everything that hit our table was delicious.  From the Baba Ganoush and Hummus to start, to the octopus, brussels sprouts, kale salad, and grape leaves, the only thing we did wrong was over-order.  I'm pretty sure we weren't too far off from ordering one of everything on the menu.



Sadly, the biggest plate was served last, when we were too full to even look at food.  We literally had them wrap up an entire duck dinner.  I was so loaded with leftovers, I walked out of that place looking like I went grocery shopping.  I got over any embarrassment of over-ordering when my husband and I had duck the next night for dinner.  The only shame was my work-friends were not there to enjoy it with us!



With plenty of options for both vegetarians and carnivores, dining here is sure to leave everyone satisfied.  Bring your appetite, and bring your friends, or people you wish were your friends, or strangers...with a focus on small, shareable plates, the larger your group, the more things you can order!

Anyone else traveled to Honey Road?"
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HAPPY NEW YEAR!!!

"What did you do for New Year's Eve?" Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 of Stranger Things!  Talk about party animals... We thought about going out to dinner, thought about meeting friends for a drink, thought about going to a New Year's Eve party at the Hotel Vermont....but we didn't.  Before we truly gave up on all plans, we decided to start with a special dinner at home.  I sent my poor husband out in the freezing weather to fetch lamb chops and turn on the grill.  When he got back inside, one look at him and I knew, we weren't going anywhere. The below zero temps and even more extreme wind chill kept our grill, our favorite way to cook lamb, from heating past 175 degrees. We cooked inside, which was much more comfortable!  A simple preparation of garlic powder, salt & pepper, pan fried in some butter, the lamb was cooked to perfection!  We paired it with a rainbow assortment of salad fixin's and thoroughly enjoyed ourselves. [playlist type="video" ids="4643"] The salad is the real art of the evening.  Cucumbers first, so your fork has something to spear at the bottom.  Then romaine for the same reason.  Mixed greens for their hearty color and the vitamins that come with it.  Topped with thinly sliced cabbage, carrots sauteed in lamb chop drippings, and crumbled blue cheese.  Dressed with olive oil and balsamic.  YUMM Nothing says celebrate like a great meal.  It brings people together to prepare for, indulge in, and even clean up after.  Everyone has celebratory "go-tos," whether its a favorite recipe, traditional family meal, or something that generally symbolizes a PARTY like cupcakes or champagne...the list goes on.  Anyway, FOOD: it's a chance to spend quality time with the quality people in your life. So...how did YOU celebrate NYE?

Until Next Time,

Corrie Austin

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["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(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-08 11:07:25" ["post_modified_gmt"]=> string(19) "2017-12-08 15:07:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#366 (24) { ["ID"]=> int(4609) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-12-25 08:00:19" ["post_date_gmt"]=> string(19) "2017-12-25 12:00:19" ["post_content"]=> string(3764) " My book club did a cookie exchange last week in celebration of the holidays.  I chose a safe, difficult to mess up cookie that I had made successfully before: Chocolate Peanut Butter No-bake Cookies, a household favorite.  There are many variations of this recipe available online; I followed the one on a website called "live well BAKE OFTEN." The basic gist of no-bake is you heat butter, cocoa, sugar, and milk, let boil for a minute, add your peanut butter and vanilla, then mix into your oats (I also added whole peanuts and coconut).  The mix gets dropped by the 1/4-1/2 cup on wax or parchment paper to cool. EASY PEASY! Everything was moving along smoothly.  My mix seemed a little chunky, but the cookies were forming nicely.  However, after scooping out maybe 10 cookies, I realized I had a problem! The cookie mix was drying WAY to quickly, and I was struggling to get the drops of mix to hold together.  In a rush to salvage what I had left, I frantically pressed the mix into muffin cups in hopes they would hold. How embarrassing!  I had 10, decent-looking, but very crumbly cookies, and I had to bring them out in public to trade with other, I'm sure, incredibly lovely cookies made by the other women in my bookgroup!  I told my husband to take one for the team and eat the ugly ones.  They still taste delicious...but each bite is crumb bomb, granola disguised as a cookie.  But hey, I LOVE granola! My downfall?  I wanted to make 1 1/2 times the recipe.  I did 1 1/2 times everything, except the oats, which I doubled!  Oops... My other Christmas-time blunder?  I bought SQUARE cares.  Cute and trendy, not easy to send.  I had my cards in the mail in time to arrive the week before Christmas, perfect! Until I got the mail late last week and ALL my Christmas cards, as well as a stack of some random person's square cards, were back in my mailbox due to insufficient postage.  These trendy stupid cards need an extra $0.21.  Grrr...So I fared the lines in the post office Friday, December 22nd, to add postage to a stack of mine and some stranger's cards.  Note to self: don't get the cute square card! 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Your stay-at-home, celebratory dinner sounded wonderful. I enjoy reading your posts very much and am a big fan of all things Bronwyn does. I am also a grammar fanatic and am wondering if you should have written "cooked perfectly" instead of "cooked perfect". All the best, Christine Fraioli Lincoln, VT" ["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) { [208604]=> object(WP_Comment)#1065 (18) { ["comment_ID"]=> string(6) "208604" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:26:26" ["comment_date_gmt"]=> string(19) "2018-01-08 17:26:26" ["comment_content"]=> string(308) "Hi Christine! I am a huge Bronwyn fan, as well! I'm sure there are many of us. She is quite the woman! Thank you for the critique...it seems so obvious now that I see it written out; sometimes it just takes a fresh set of eyes! I have decided to change it to read: "cooked to perfection." -Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208600" ["user_id"]=> string(1) "1" ["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" } } } ["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)#1065 (18) { ["comment_ID"]=> string(6) "208604" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:26:26" ["comment_date_gmt"]=> string(19) "2018-01-08 17:26:26" ["comment_content"]=> string(308) "Hi Christine! I am a huge Bronwyn fan, as well! I'm sure there are many of us. She is quite the woman! Thank you for the critique...it seems so obvious now that I see it written out; sometimes it just takes a fresh set of eyes! I have decided to change it to read: "cooked to perfection." -Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208600" ["user_id"]=> string(1) "1" ["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)#1057 (18) { ["comment_ID"]=> string(6) "208601" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.224.3.185" ["comment_date"]=> string(19) "2018-01-07 13:49:15" ["comment_date_gmt"]=> string(19) "2018-01-07 17:49:15" ["comment_content"]=> string(462) "We tried and tried to stay up. I checked the time just before closing my eyes to sleep and it was 1145. How much closer could we get? The bottle of champagne is still unopened. It’s chilling on the porch. We don’t have your extreme (extremely? Christine?) cold weather out here on the left coast. Ah, well. It’s going to be an eventful and adventurous year, even if I wasn’t there to greet it. By the way, my mouth started watering over your salad!" ["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) { [208605]=> object(WP_Comment)#1016 (18) { ["comment_ID"]=> string(6) "208605" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:27:46" ["comment_date_gmt"]=> string(19) "2018-01-08 17:27:46" ["comment_content"]=> string(169) "Hi Mom! I can't believe you didn't make it the last 15 minutes! Oh well, it was almost 3 am on the east coast, so by my standards, you did great! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208601" ["user_id"]=> string(1) "1" ["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" } } } ["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" } } [3]=> &object(WP_Comment)#1016 (18) { ["comment_ID"]=> string(6) "208605" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:27:46" ["comment_date_gmt"]=> string(19) "2018-01-08 17:27:46" ["comment_content"]=> string(169) "Hi Mom! I can't believe you didn't make it the last 15 minutes! Oh well, it was almost 3 am on the east coast, so by my standards, you did great! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208601" ["user_id"]=> string(1) "1" ["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" } } [4]=> &object(WP_Comment)#1054 (18) { ["comment_ID"]=> string(6) "208602" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(14) "Charly Collins" ["comment_author_email"]=> string(18) "Charly0689@aol.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "172.92.236.29" ["comment_date"]=> string(19) "2018-01-07 22:44:05" ["comment_date_gmt"]=> string(19) "2018-01-08 02:44:05" ["comment_content"]=> string(449) "Your NYE and your dinner sound heavenly! Any special balsamic for your salad? My daughter and I visited an olive oil/vinegar shop on NYE-eve, and found so many varieties of balsamic (both white and traditional). Any recommendations or special recipes? I bought a raspberry in both white and traditional, and my daughter bought a white pear balsamic. I cannot wait to see what she will do with hers. Keep up the lovely blogs - we really enjoy them!" ["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) { [208606]=> object(WP_Comment)#1015 (18) { ["comment_ID"]=> string(6) "208606" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:50:29" ["comment_date_gmt"]=> string(19) "2018-01-08 17:50:29" ["comment_content"]=> string(1061) "Hi Charly! So glad to hear you enjoy the blogs. They are fun to put together; it's nice to know I'm not just doing it for my own enjoyment! I have tasted many delicious oil and vinegar combinations at shops like the one you visited with your daughter. I really enjoy the fig balsamic, although the white pear is delicious, as well. I also found a tasty ice wine vinegar called NuVine from Vermont's Mt. Philo Farm and Vinyard. Check it out here: https://numondo.com/products/nuvine-ice-wine-vinegar. For a refreshing drink, I put 1tsp-2Tbsp (depending on potency and taste) of vinegar in my soda water. My favorite go-to balsamic is actually from Costco. You can find it here: https://www.amazon.com/Kirkland-Signature-Balsamic-Vinegar-1-liter/dp/B013XTHODK I dress salads, toss veggies in it before or after roasting, or marinate chicken with some honey, balsamic, oil, salt and pepper before grilling or roasting. BTW-I LOVE all things vinegar: pickles, mustard, balsamic, kombucha, etc. Glad to meet another vinegar lover! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208602" ["user_id"]=> string(1) "1" ["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" } } } ["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" } } [5]=> &object(WP_Comment)#1015 (18) { ["comment_ID"]=> string(6) "208606" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:50:29" ["comment_date_gmt"]=> string(19) "2018-01-08 17:50:29" ["comment_content"]=> string(1061) "Hi Charly! So glad to hear you enjoy the blogs. They are fun to put together; it's nice to know I'm not just doing it for my own enjoyment! I have tasted many delicious oil and vinegar combinations at shops like the one you visited with your daughter. I really enjoy the fig balsamic, although the white pear is delicious, as well. I also found a tasty ice wine vinegar called NuVine from Vermont's Mt. Philo Farm and Vinyard. Check it out here: https://numondo.com/products/nuvine-ice-wine-vinegar. For a refreshing drink, I put 1tsp-2Tbsp (depending on potency and taste) of vinegar in my soda water. My favorite go-to balsamic is actually from Costco. You can find it here: https://www.amazon.com/Kirkland-Signature-Balsamic-Vinegar-1-liter/dp/B013XTHODK I dress salads, toss veggies in it before or after roasting, or marinate chicken with some honey, balsamic, oil, salt and pepper before grilling or roasting. BTW-I LOVE all things vinegar: pickles, mustard, balsamic, kombucha, etc. Glad to meet another vinegar lover! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208602" ["user_id"]=> string(1) "1" ["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" } } [6]=> &object(WP_Comment)#1039 (18) { ["comment_ID"]=> string(6) "208603" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "24.91.160.255" ["comment_date"]=> string(19) "2018-01-08 11:42:07" ["comment_date_gmt"]=> string(19) "2018-01-08 15:42:07" ["comment_content"]=> string(225) "Happy New Year, Corrie! I'm finally home and plugged in after a very busy and intense NYC city visit. Just love the salad recipe and the whole post. You continue to bring such energy and fun to the ITKWB blog. Merci beaucoup!" ["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) { [208607]=> object(WP_Comment)#1014 (18) { ["comment_ID"]=> string(6) "208607" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:51:41" ["comment_date_gmt"]=> string(19) "2018-01-08 17:51:41" ["comment_content"]=> string(182) "I was wondering when I would hear from you again! Glad to know you are back home safe and sound. The weather made travel difficult for many. Let's make a date again soon!! XO Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208603" ["user_id"]=> string(1) "1" ["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" } } } ["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" } } [7]=> &object(WP_Comment)#1014 (18) { ["comment_ID"]=> string(6) "208607" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:51:41" ["comment_date_gmt"]=> string(19) "2018-01-08 17:51:41" ["comment_content"]=> string(182) "I was wondering when I would hear from you again! Glad to know you are back home safe and sound. The weather made travel difficult for many. Let's make a date again soon!! XO Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208603" ["user_id"]=> string(1) "1" ["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(8) { [0]=> &object(WP_Comment)#1037 (18) { ["comment_ID"]=> string(6) "208600" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(17) "christine fraioli" ["comment_author_email"]=> string(14) "cfvt@gmavt.net" ["comment_author_url"]=> string(49) "http://www.VermontHomeand%20LodgingProperties.com" ["comment_author_IP"]=> string(14) "209.99.198.228" ["comment_date"]=> string(19) "2018-01-07 12:21:57" ["comment_date_gmt"]=> string(19) "2018-01-07 16:21:57" ["comment_content"]=> string(331) "Happy New Year Corrie! Your stay-at-home, celebratory dinner sounded wonderful. I enjoy reading your posts very much and am a big fan of all things Bronwyn does. I am also a grammar fanatic and am wondering if you should have written "cooked perfectly" instead of "cooked perfect". All the best, Christine Fraioli Lincoln, VT" ["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) { [208604]=> object(WP_Comment)#1065 (18) { ["comment_ID"]=> string(6) "208604" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:26:26" ["comment_date_gmt"]=> string(19) "2018-01-08 17:26:26" ["comment_content"]=> string(308) "Hi Christine! I am a huge Bronwyn fan, as well! I'm sure there are many of us. She is quite the woman! Thank you for the critique...it seems so obvious now that I see it written out; sometimes it just takes a fresh set of eyes! I have decided to change it to read: "cooked to perfection." -Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208600" ["user_id"]=> string(1) "1" ["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" } } } ["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)#1065 (18) { ["comment_ID"]=> string(6) "208604" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:26:26" ["comment_date_gmt"]=> string(19) "2018-01-08 17:26:26" ["comment_content"]=> string(308) "Hi Christine! I am a huge Bronwyn fan, as well! I'm sure there are many of us. She is quite the woman! Thank you for the critique...it seems so obvious now that I see it written out; sometimes it just takes a fresh set of eyes! I have decided to change it to read: "cooked to perfection." -Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208600" ["user_id"]=> string(1) "1" ["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)#1057 (18) { ["comment_ID"]=> string(6) "208601" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.224.3.185" ["comment_date"]=> string(19) "2018-01-07 13:49:15" ["comment_date_gmt"]=> string(19) "2018-01-07 17:49:15" ["comment_content"]=> string(462) "We tried and tried to stay up. I checked the time just before closing my eyes to sleep and it was 1145. How much closer could we get? The bottle of champagne is still unopened. It’s chilling on the porch. We don’t have your extreme (extremely? Christine?) cold weather out here on the left coast. Ah, well. It’s going to be an eventful and adventurous year, even if I wasn’t there to greet it. By the way, my mouth started watering over your salad!" ["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) { [208605]=> object(WP_Comment)#1016 (18) { ["comment_ID"]=> string(6) "208605" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:27:46" ["comment_date_gmt"]=> string(19) "2018-01-08 17:27:46" ["comment_content"]=> string(169) "Hi Mom! I can't believe you didn't make it the last 15 minutes! Oh well, it was almost 3 am on the east coast, so by my standards, you did great! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208601" ["user_id"]=> string(1) "1" ["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" } } } ["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" } } [3]=> &object(WP_Comment)#1016 (18) { ["comment_ID"]=> string(6) "208605" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:27:46" ["comment_date_gmt"]=> string(19) "2018-01-08 17:27:46" ["comment_content"]=> string(169) "Hi Mom! I can't believe you didn't make it the last 15 minutes! Oh well, it was almost 3 am on the east coast, so by my standards, you did great! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208601" ["user_id"]=> string(1) "1" ["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" } } [4]=> &object(WP_Comment)#1054 (18) { ["comment_ID"]=> string(6) "208602" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(14) "Charly Collins" ["comment_author_email"]=> string(18) "Charly0689@aol.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "172.92.236.29" ["comment_date"]=> string(19) "2018-01-07 22:44:05" ["comment_date_gmt"]=> string(19) "2018-01-08 02:44:05" ["comment_content"]=> string(449) "Your NYE and your dinner sound heavenly! Any special balsamic for your salad? My daughter and I visited an olive oil/vinegar shop on NYE-eve, and found so many varieties of balsamic (both white and traditional). Any recommendations or special recipes? I bought a raspberry in both white and traditional, and my daughter bought a white pear balsamic. I cannot wait to see what she will do with hers. Keep up the lovely blogs - we really enjoy them!" ["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) { [208606]=> object(WP_Comment)#1015 (18) { ["comment_ID"]=> string(6) "208606" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:50:29" ["comment_date_gmt"]=> string(19) "2018-01-08 17:50:29" ["comment_content"]=> string(1061) "Hi Charly! So glad to hear you enjoy the blogs. They are fun to put together; it's nice to know I'm not just doing it for my own enjoyment! I have tasted many delicious oil and vinegar combinations at shops like the one you visited with your daughter. I really enjoy the fig balsamic, although the white pear is delicious, as well. I also found a tasty ice wine vinegar called NuVine from Vermont's Mt. Philo Farm and Vinyard. Check it out here: https://numondo.com/products/nuvine-ice-wine-vinegar. For a refreshing drink, I put 1tsp-2Tbsp (depending on potency and taste) of vinegar in my soda water. My favorite go-to balsamic is actually from Costco. You can find it here: https://www.amazon.com/Kirkland-Signature-Balsamic-Vinegar-1-liter/dp/B013XTHODK I dress salads, toss veggies in it before or after roasting, or marinate chicken with some honey, balsamic, oil, salt and pepper before grilling or roasting. BTW-I LOVE all things vinegar: pickles, mustard, balsamic, kombucha, etc. Glad to meet another vinegar lover! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208602" ["user_id"]=> string(1) "1" ["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" } } } ["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" } } [5]=> &object(WP_Comment)#1015 (18) { ["comment_ID"]=> string(6) "208606" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:50:29" ["comment_date_gmt"]=> string(19) "2018-01-08 17:50:29" ["comment_content"]=> string(1061) "Hi Charly! So glad to hear you enjoy the blogs. They are fun to put together; it's nice to know I'm not just doing it for my own enjoyment! I have tasted many delicious oil and vinegar combinations at shops like the one you visited with your daughter. I really enjoy the fig balsamic, although the white pear is delicious, as well. I also found a tasty ice wine vinegar called NuVine from Vermont's Mt. Philo Farm and Vinyard. Check it out here: https://numondo.com/products/nuvine-ice-wine-vinegar. For a refreshing drink, I put 1tsp-2Tbsp (depending on potency and taste) of vinegar in my soda water. My favorite go-to balsamic is actually from Costco. You can find it here: https://www.amazon.com/Kirkland-Signature-Balsamic-Vinegar-1-liter/dp/B013XTHODK I dress salads, toss veggies in it before or after roasting, or marinate chicken with some honey, balsamic, oil, salt and pepper before grilling or roasting. BTW-I LOVE all things vinegar: pickles, mustard, balsamic, kombucha, etc. Glad to meet another vinegar lover! Happy New Year, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208602" ["user_id"]=> string(1) "1" ["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" } } [6]=> &object(WP_Comment)#1039 (18) { ["comment_ID"]=> string(6) "208603" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "24.91.160.255" ["comment_date"]=> string(19) "2018-01-08 11:42:07" ["comment_date_gmt"]=> string(19) "2018-01-08 15:42:07" ["comment_content"]=> string(225) "Happy New Year, Corrie! I'm finally home and plugged in after a very busy and intense NYC city visit. Just love the salad recipe and the whole post. You continue to bring such energy and fun to the ITKWB blog. Merci beaucoup!" ["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) { [208607]=> object(WP_Comment)#1014 (18) { ["comment_ID"]=> string(6) "208607" ["comment_post_ID"]=> string(4) "4627" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-01-08 13:51:41" ["comment_date_gmt"]=> string(19) "2018-01-08 17:51:41" ["comment_content"]=> string(182) "I was wondering when I would hear from you again! Glad to know you are back home safe and sound. The weather made travel difficult for many. Let's make a date again soon!! 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2 responses to “How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders”

  1. Chris Junkins says:

    We have to keep our sense of humor when we cook, don’t we??

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Triple Dipple Pickles

“I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!”

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time!

Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of “pickled cucumbers” with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn’t connect the “pickle” he knew with the pickled cucumber he was admiring at the market.  I don’t know the history of the conventional pickle we all know and love today, but somehow “pickle” has become a noun, indicative solely of the pickled cucumber; similar to the way “Kleenex®” has ubiquitously come to mean tissue, regardless of the brand.

With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin’ (literally, as winter is now upon us…) in the garden.

I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe…its very, should I say, unexpected.

I will not regale you with my step by step process, as these articles have that pretty well covered if you’re interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles…I want them to have a couple months to “marinate” on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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Posted: 12-10-2017

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Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local.



The brainchild of two restaurant masters, Honey Road has replaced Church and Main, the restaurant aptly named for its location.  Throughout the summer of 2017, creators Allison Gibson, known locally for her work at Hen of the Wood, Doc Ponds, and Shelburne Farms, and Cara Chigazola-Tobin, former chef of Oleana, a James-Beard awarded restaurant in nearby Mass, hosted pop-up dinners along Church Street.  The food speaks for itself, so promoting simply meant getting folks to taste their creations.



My boss took a supervisor and I, all carnivores, to dinner with customers visiting from India, all vegetarians.  Our very friendly and patient server, or should I say, translator, helped us navigate a menu filled with unique and foreign ingredients and flavors.  You get the impression that the staff is not only trained to, but enjoys, helping guests decide what to pick.  The menu begins with dips and things to spread them on, followed by share-plates listed roughly in size order.  This sort of intimate sharing was a great way to bring five essential strangers closer together at the dinner table with arms reaching, silverware crossing, and elbow rubbing.



Everything that hit our table was delicious.  From the Baba Ganoush and Hummus to start, to the octopus, brussels sprouts, kale salad, and grape leaves, the only thing we did wrong was over-order.  I'm pretty sure we weren't too far off from ordering one of everything on the menu.



Sadly, the biggest plate was served last, when we were too full to even look at food.  We literally had them wrap up an entire duck dinner.  I was so loaded with leftovers, I walked out of that place looking like I went grocery shopping.  I got over any embarrassment of over-ordering when my husband and I had duck the next night for dinner.  The only shame was my work-friends were not there to enjoy it with us!



With plenty of options for both vegetarians and carnivores, dining here is sure to leave everyone satisfied.  Bring your appetite, and bring your friends, or people you wish were your friends, or strangers...with a focus on small, shareable plates, the larger your group, the more things you can order!

Anyone else traveled to Honey Road?"
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HAPPY NEW YEAR!!!

"What did you do for New Year's Eve?" Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 of Stranger Things!  Talk about party animals... We thought about going out to dinner, thought about meeting friends for a drink, thought about going to a New Year's Eve party at the Hotel Vermont....but we didn't.  Before we truly gave up on all plans, we decided to start with a special dinner at home.  I sent my poor husband out in the freezing weather to fetch lamb chops and turn on the grill.  When he got back inside, one look at him and I knew, we weren't going anywhere. The below zero temps and even more extreme wind chill kept our grill, our favorite way to cook lamb, from heating past 175 degrees. We cooked inside, which was much more comfortable!  A simple preparation of garlic powder, salt & pepper, pan fried in some butter, the lamb was cooked to perfection!  We paired it with a rainbow assortment of salad fixin's and thoroughly enjoyed ourselves. [playlist type="video" ids="4643"] The salad is the real art of the evening.  Cucumbers first, so your fork has something to spear at the bottom.  Then romaine for the same reason.  Mixed greens for their hearty color and the vitamins that come with it.  Topped with thinly sliced cabbage, carrots sauteed in lamb chop drippings, and crumbled blue cheese.  Dressed with olive oil and balsamic.  YUMM Nothing says celebrate like a great meal.  It brings people together to prepare for, indulge in, and even clean up after.  Everyone has celebratory "go-tos," whether its a favorite recipe, traditional family meal, or something that generally symbolizes a PARTY like cupcakes or champagne...the list goes on.  Anyway, FOOD: it's a chance to spend quality time with the quality people in your life. So...how did YOU celebrate NYE?

Until Next Time,

Corrie Austin

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["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(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-08 11:07:25" ["post_modified_gmt"]=> string(19) "2017-12-08 15:07:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#365 (24) { ["ID"]=> int(4592) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-12-10 08:00:39" ["post_date_gmt"]=> string(19) "2017-12-10 12:00:39" ["post_content"]=> string(4160) "

"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

Check us out on Facebook and Instagram!" 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Whether big or small, with life's challenges, we can either laugh or cry...I choose laughter!" 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2 responses to “Triple Dipple Pickles”

  1. Kellie Kutkey says:

    Haha!! Of course I went STRAIGHT to the pickled beets page 😆
    Enjoy those yummy pickled veggies. I love that about canning/pickling/preserving . . . You get spring and summer all winter long ❤️

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COLD days, HOT coffee

In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh….COFFEE.  To quote my father, “I get excited to go to bed just so I can wake up and drink coffee!”  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee.

My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning.

My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it’s practically scientific.  When we first became “serious,” I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session.

My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee…one pot will last him a full week!  A common question from his guests, “how many days ago was this brewed?”

My friend’s husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew.

To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below!

Posted: 11-12-2017

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Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local.



The brainchild of two restaurant masters, Honey Road has replaced Church and Main, the restaurant aptly named for its location.  Throughout the summer of 2017, creators Allison Gibson, known locally for her work at Hen of the Wood, Doc Ponds, and Shelburne Farms, and Cara Chigazola-Tobin, former chef of Oleana, a James-Beard awarded restaurant in nearby Mass, hosted pop-up dinners along Church Street.  The food speaks for itself, so promoting simply meant getting folks to taste their creations.



My boss took a supervisor and I, all carnivores, to dinner with customers visiting from India, all vegetarians.  Our very friendly and patient server, or should I say, translator, helped us navigate a menu filled with unique and foreign ingredients and flavors.  You get the impression that the staff is not only trained to, but enjoys, helping guests decide what to pick.  The menu begins with dips and things to spread them on, followed by share-plates listed roughly in size order.  This sort of intimate sharing was a great way to bring five essential strangers closer together at the dinner table with arms reaching, silverware crossing, and elbow rubbing.



Everything that hit our table was delicious.  From the Baba Ganoush and Hummus to start, to the octopus, brussels sprouts, kale salad, and grape leaves, the only thing we did wrong was over-order.  I'm pretty sure we weren't too far off from ordering one of everything on the menu.



Sadly, the biggest plate was served last, when we were too full to even look at food.  We literally had them wrap up an entire duck dinner.  I was so loaded with leftovers, I walked out of that place looking like I went grocery shopping.  I got over any embarrassment of over-ordering when my husband and I had duck the next night for dinner.  The only shame was my work-friends were not there to enjoy it with us!



With plenty of options for both vegetarians and carnivores, dining here is sure to leave everyone satisfied.  Bring your appetite, and bring your friends, or people you wish were your friends, or strangers...with a focus on small, shareable plates, the larger your group, the more things you can order!

Anyone else traveled to Honey Road?"
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HAPPY NEW YEAR!!!

"What did you do for New Year's Eve?" Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 of Stranger Things!  Talk about party animals... We thought about going out to dinner, thought about meeting friends for a drink, thought about going to a New Year's Eve party at the Hotel Vermont....but we didn't.  Before we truly gave up on all plans, we decided to start with a special dinner at home.  I sent my poor husband out in the freezing weather to fetch lamb chops and turn on the grill.  When he got back inside, one look at him and I knew, we weren't going anywhere. The below zero temps and even more extreme wind chill kept our grill, our favorite way to cook lamb, from heating past 175 degrees. We cooked inside, which was much more comfortable!  A simple preparation of garlic powder, salt & pepper, pan fried in some butter, the lamb was cooked to perfection!  We paired it with a rainbow assortment of salad fixin's and thoroughly enjoyed ourselves. [playlist type="video" ids="4643"] The salad is the real art of the evening.  Cucumbers first, so your fork has something to spear at the bottom.  Then romaine for the same reason.  Mixed greens for their hearty color and the vitamins that come with it.  Topped with thinly sliced cabbage, carrots sauteed in lamb chop drippings, and crumbled blue cheese.  Dressed with olive oil and balsamic.  YUMM Nothing says celebrate like a great meal.  It brings people together to prepare for, indulge in, and even clean up after.  Everyone has celebratory "go-tos," whether its a favorite recipe, traditional family meal, or something that generally symbolizes a PARTY like cupcakes or champagne...the list goes on.  Anyway, FOOD: it's a chance to spend quality time with the quality people in your life. So...how did YOU celebrate NYE?

Until Next Time,

Corrie Austin

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"I love Pickles

Triple Dipple Pickles

I love Pickles

Pickles Rock!"

-Written by Victoria, a former middle school student of my dad

2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little less monumental, but noteworthy nonetheless: I planted my first vegetable garden, pickled my first vegetable, and did home-canning for the first time! Years ago, at an Asian supermarket, my boyfriend at the time was in awe of their extensive selection of pickled foods: pickled eggs, pickled peppers, pickled green beans.  He then picked up a package of "pickled cucumbers" with excitement, as if this were revolutionary and exotic pickled vegetable.  He somehow, and maybe this is more common than I realize, couldn't connect the "pickle" he knew with the pickled cucumber he was admiring at the market.  I don't know the history of the conventional pickle we all know and love today, but somehow "pickle" has become a noun, indicative solely of the pickled cucumber; similar to the way "Kleenex®" has ubiquitously come to mean tissue, regardless of the brand. With a personal appetite for all things vinegar, I was excited to preserve the last of my crop via pickling and canning.  While I experienced modest success with my first garden, my beets and carrots were not the hotbed of production I hoped they would be.  They were included in a couple meals, but in the end, I had pounds of tubers just chillin' (literally, as winter is now upon us...) in the garden. I waited for a day above freezing to harvest the last of my crop.  Relying heavily on the internet for guidance, the following articles were extremely helpful: Water Bath Canning, Paleo Pickled Beets, Pickled Dilly Carrots, and How to Quick Pickle Any Vegetable.  If you want a humorous and interesting read, check out the pickled beet recipe...its very, should I say, unexpected. I will not regale you with my step by step process, as these articles have that pretty well covered if you're interested.  Without a canner, I used my pressure cooker with my jars sitting on the steaming rack.  My jars sealed, so I consider my project a success!  But it truth, I have not yet tasted my pickles...I want them to have a couple months to "marinate" on the shelf.  Stay tuned for when I open them for the real culinary test!

Until next time,

Corrie Austin

Check us out on Facebook and Instagram!" ["post_title"]=> string(21) "Triple Dipple Pickles" ["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(21) "triple-dipple-pickles" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-13 17:15:15" ["post_modified_gmt"]=> string(19) "2017-12-13 21:15:15" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4592" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#358 (24) { ["ID"]=> int(4574) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-11-12 08:00:17" ["post_date_gmt"]=> string(19) "2017-11-12 12:00:17" ["post_content"]=> string(3933) "

In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["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(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-08 11:07:25" ["post_modified_gmt"]=> string(19) "2017-12-08 15:07:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#358 (24) { ["ID"]=> int(4574) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-11-12 08:00:17" ["post_date_gmt"]=> string(19) "2017-11-12 12:00:17" ["post_content"]=> string(3933) "

In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! 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Of course I went STRAIGHT to the pickled beets page 😆 Enjoy those yummy pickled veggies. I love that about canning/pickling/preserving . . . You get spring and summer all winter long ❤️" ["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) { [208597]=> object(WP_Comment)#285 (18) { ["comment_ID"]=> string(6) "208597" ["comment_post_ID"]=> string(4) "4592" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.30.29.227" ["comment_date"]=> string(19) "2017-12-11 11:27:12" ["comment_date_gmt"]=> string(19) "2017-12-11 15:27:12" ["comment_content"]=> string(83) "Isn't it riot?! 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10 responses to “COLD days, HOT coffee”

  1. Kellie Kutkey says:

    Can’t wait to get to to you guys!❤️

  2. My French press is the only “appliance” kept on my kitchen counter, beside the toaster. I like to grind my organic Vermont Coffee Company Medium body beans at night before going to bed. Boiling water is the first thing I do – before turning on my computer! Letting the fresh brew sit for four minutes before pressing is the right timing for me. Voila – The day has begun!

    • Corrie Austin says:

      Love that!
      When I was “a poor college student,” I would re-use my roommates coffee grounds in their frenchpress! They would make their coffee, and I would pour hot water over their used grounds. It was watery, but FREE 🙂

  3. Patrick Kutkey says:

    We’ll have to check out Scout next week. I’ve started adding an extra scoop every morning!

  4. Lori Seitz says:

    We love to try and have a cup together befor running out the door to a busy day. Its a way to connect. I know I’ve been crazy busy when my husband asks me it I have time for a cup before I leave ?☕️.

  5. Anita Seay says:

    I take the temperature of the water I pour over my Oren’s Beowulf Espresso grind coffee in a Melitta drip.Between 209° & 198°.Oren’s Coffee roasters actually say that is the right temperature.Almost cherish that one cup more than my glass of good wine!!

    • Corrie Austin says:

      Anita, sounds like you also approach the process with the mind of a scientist! How do you keep track of your water temperature? We have an electric kettle we set to 200 degrees and that seems to work well for us.

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