Rhubarb Syrup

May 22nd, 2013 / Comments 1

With wonderful Vermont water and an amazing Soda Stream I have a nearly, never ending supply of soda water so I’m always experimenting with homemade syrups to create non-alcoholic drinks. Last week, as I was gratefully harvesting rhubarb from a garden overgrown with weeds, I was inspired.

rhubarb syrup sm Rhubarb Syrup

Rhubarb Soda

Rhubarb syrup is a lovely shade of soft pink, even though the rhubarb stalks from my garden were mostly green. … read more

Along via Roma – Ortigia

March 21st, 2013 / Comments 0

Along via Roma on the way for a coffee,

wall 02sm  Along via Roma   Ortigia

 frescos created by time,

wall 04 sm Along via Roma   Ortigia

a second

wall 01 sm Along via Roma   Ortigia

and a third.

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Even in the Rain

March 13th, 2013 / Comments 0

 Piazza Duomo from via Roma.

piazza sm Even in the Rain

Piazza Duomo - Ortigia

It’s gorgeous!

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Carved Beauty

March 12th, 2013 / Comments 0

From our balcony.

stone plaque sm Carved Beauty

Decoration above a window.

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Gingersnaps from a Vermont Kitchen

February 6th, 2013 / comments 2

Ginger is one of the most versatile ingredients in my kitchen. There is ground ginger in the spice drawer, fresh ginger root in a ceramic crock and crystallized ginger in a jar in the pantry. Ginger tea, made by simmering slices of fresh ginger in water with a bit of brown sugar, chases the chill of a frosty afternoon and soothes a sore throat. I put ginger in everything from stir-fries to meatloaf and it is always present in the form of gingersnap cookies.

baking tools c egbert Gingersnaps from a Vermont Kitchen

They are a mainstay in Charles’ diet. He can resist chocolate cake, banana splits and candy bars but he has an undeniable gingersnap habit – every lunch ends with a gingersnap or two. So, when he reached into the blue and white cookie jar and found only a few gingery crumbs, I said that we could make a batch of gingersnaps rather than driving to the market to buy them. … read more

Haddock en Papillotte – Dinner from a Vermont Kitchen

October 12th, 2012 / Comments 0

Is it just me, or has planning the menu for a dinner party become more complicated than coordinating colors and patterns for a crazy quilt?

quilt c egbert Haddock en Papillotte   Dinner from a Vermont Kitchen

In the 20th century, creating the menu for a dinner part was as simple as choosing a main dish, usually meat or chicken; a vegetable, anything green; something to pour sauce or gravy on, either potatoes, rice or noodles; and, something sweet to finish – a pie, a cake or something chocolate. Alas, those days are gone. … read more

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