Friday, November 30, 2007

NOT TO BE MISSED! Battenkill Chorale NOT TO BE MISSED! Battenkill Chorale

For more information call 518-692-8093 or email:

Cambridge Cooks: Almond Biscoti Cambridge Cooks: Almond Biscoti

Photos: Debra Pearlman

A holiday treat contributed by my friend Chrissy.


1.5 cups pulverized almonds or pecans
1 stick butter @ room temperature
1 cup sugar
3 eggs
2 teaspoons almond extract
1/2 cup sour cream
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt


1. Cream butter and sugar
2. Add eggs and almond extract
3. Add almonds, sour cream, baking soda, baking powder and salt
4. Turn onto floured board and gently knead until smooth
5. Cut into 4 parts
6. Form into 10" long x 2" wide logs
7. Place on a greased cookie sheet
8. Bake @ 300 degrees for 35 minutes
9. Remove from oven, reduce heat to 250 degrees
10. Cut on angle to 1" bars, lay on side & bake additional 15 minutes
11. Turn bars over and back 15 minutes more

Serve with coffee, tea or hot chocolate.

Email your favorite recipes to Debra Pearlman

Wednesday, November 28, 2007

Where Can I Find That? - Wines & Spirits Where Can I Find That? - Wines & Spirits

Photo composite by Debra Pearlman

Looking for the perfect bottle of wine for your holiday dinner? Don't know what to give your father-in-law for the holidays? Well, I suggest...

Get in the spirit of the holiday season at Black Dog Wines & Spirits, located at 63 West Main Street in the up and coming” West End” of Cambridge. We will be celebrating our first holiday at our new location, and it promises to be a busy time.

In preparation of the new year, we will host a “Bubbly” wine tasting Sunday afternoon, December 2, at 1:00. Join us as we try Italian Proseco, several of California’s favorites, a New York State Sparkling Peach Wine and Veuve Clicout, a true French Champagne. These “Bubblies” will be paired with brie from the Cambridge Co-Op and served on Paula’s West Village Market bread. To ensure we have a taste for you, please call and let us know you will be joining us. (518) 677-2275

Our new location has allowed for us to expand our selection of wines from around the world. We have quite a few made from organic grapes and several varieties that may be new to you. Black Dog has the best selection of Bourbons in the Battenkill Valley. Looking for something special? If we don’t have it we will do our best to find it—just please, ask early. Can’t decide what goes with what? Give us an idea of your menu and budget and we will assist in pairing your menu with the best wines

We make gift giving easy and consumable gifts are great. We offer discounts on cases of wine and will include gift bags so you will be ready for every occasion. We are
open Monday through Thursday, 12 noon until 7 PM, Friday, noon until 8 PM and Saturday, 10 AM until 8 PM. Call for our special Christmas and New Year’s hours.

Questions can be emailed to
Elizabeth Ross

he holidays are a special time for friends and family to get together. Parties and celebrations abound. We at Black Dog wish you a wonderful time and remind you to please, drink responsibly.

Views From The Hil 6 Views From The Hil 6

Cartoonist Hilary Allison adores your comments and can also be reached at

Tuesday, November 27, 2007

Photographer's Log Photographer's Log

Sunset Reflection
One of the very most satisfying things about being a photographer is the relationship you nurture between yourself and light. Our beautiful village is a wonderful backdrop and catch basin for the fantastic light shows the sun gives us as it makes its way across our skies each day. I love autumn light- especially around what we call in the business "Magic Time"- the low angle light as dawn breaks and dusk settles. -John Carlson

(Photo copyright John Carlson 2007)
You can email me at:

Wednesday, November 21, 2007

Views From The Hil 5 Views From The Hil 5

Cartoonist Hilary Allison adores your comments and can also be reached at

Monday, November 19, 2007

Cambridge Life 11/19/07 Cambridge Life 11/19/07

Photos: John Carlson; Debra Pearlman

Well, the holidays are upon us! I don't know about any of you, but I've been having the toughest time dealing with the time change, changes. In spring, we sprang ahead 3- weeks earlier and in fall we fell back 1-week later. Somewhere along the way, I lost an entire month, I think it was September. Now it's mid-late November, the temperature is definitely headed toward winter, and, I'm still thinking I have time to get some yard work done...go figure. Now that Thanksgiving is 3 days away, I'm beginning to wonder, where does the time go?

My lofty goal of having all my holiday shopping completed before Thanksgiving is not going to happen, but I will have it completed by the beginning of December. Now if I can only get the holiday cards out before January 2008 I'll really be ahead of the game.

It makes me wonder....are any of you feeling that time has switched into the fast lane and is passing you by?

Thursday, November 15, 2007

Where Can I Find That? Where Can I Find That?

Photo composite by Debra Pearlman

How many times have you said to yourself, "where can I find.... ?"

In conjunction with The Towns and Villages of the Battenkill Valley and Main Street Press, the Cambridge Buzz is going to try and help you answer that question. We will help guide you to find services that may not be as easy to find -- we're talking everything from oil changes to massage. It's here in the Battenkill Valley and we're going to help you find it. Gas is not cheap - save your valuable time and our natural resource, shop locally, support your friends and neighbors and stroll our Main Streets, keep your tax dollars in Washington County and most of all enjoy your shopping experience.

As we move into the holiday season we will create package suggestion for you, making your gift giving fabulous. We will seek out finds under $10, $20, $50 and $100 so that your gift giving is plentiful.

Here is how it works. You make a comment right here on the Where Can I Find That? blog entry and we'll point you in the right direction. Here are a few simple questions:

1. What have you tried to shop for recently, but could not find locally or did not bother to look for? Be honest we want to help you and the merchants have what you both need--a product and a buyer.

2. If you could find it locally, would you buy it locally? Cost is always a factor - do you consider your time, gas money and taxes when buying it cheaper somewhere else?

3. What services have you looked for recently - plumber, electrician, handyman, massage, mailing, etc?

4. Do you think you can find what you want in the Battenkill Valley?

Either cut and paste these questions into an email and send it to Debra Pearlman or put your answers in the comment section at the bottom of this posting.

Each week we will feature local merchants or services. You can ask the featured business questions by posting a comment on the blog. They will answer your question and help you find what you are looking for.

Our goal is to help you shop locally for the goods, services, and gifts you need. This process may also bring to you the goods, services and gifts that are not here.

Get started today by letting us know what you need or want to find in the Battenkill Valley.

Wednesday, November 14, 2007

Views From The Hil 5 Views From The Hil 5

Cartoonist Hilary Allison adores your comments and can also be reached at

Tuesday, November 13, 2007

Photographer's Log Photographer's Log


I truly enjoy this photo taken a couple of years ago in the shallows of the Battenkill River.

The colors, textures and shapes of the water, rocks, sunlight and reflections of the Autumn blue sky give me such a sense of serenity. When I gaze at it I can still feel the cold breezes on my face and hands, so cold that day my hands were freezing to the point of numbness. I can still hear those breezes and the water as it rapidly raced over the rocks, as though it were trying to outrun the coming Winter.

I don’t know how common it is for others but I often see “faces and forms” in things: hillsides filled with trees, clouds in the sky, water...water running over rocks. In this photograph I see several faces and forms: a duck decoy, a satisfied frog’s face, a disdainful lizard’s face, a submerged frog’s eyes, an imp, a seagull’s profile in blue, a beautiful deer’s head with a massive, soulful eye, and a caricature of Jackie Gleason from his Honeymooner’s days (or maybe from Smokey and the Bandit?), and more.

I guess it is all in the beholder’s eye, hmmm? What do you see? -June Mohan
Photos: (Copyright Mohan 2005) To contact the artist, please send email to:

Sunday, November 11, 2007

Cambridge Cooks: Venison Jerky Cambridge Cooks: Venison Jerky

Photos: Debra Pearlman

November brings hunting season to New York and Vermont so I thought I'd put my recipe for venison jerky.

2 lb. venison
4 oz. bottle Liquid Smoke
2 oz. white wine or beer
1 tbsp. Worcestershire sauce
2 tbsp. A-1 sauce
1 tbsp soy sauce
1/2 tsp garlic salt
1/2 tsp. onion salt
1 tsp. black pepper
1/4 c cayenne pepper (optional if you want it hot) or dash of Tabasco
Old Bay (optional for a different flavor - amount to taste)

Cut venison in narrow strips (1/2 inch wide x 1/4 inch thick x 2-5 inches long)
Mix in other ingredients
Marinate in refrigerator overnight


Heat oven to 300 degrees
Lay Jerky on oven racks
Open door 1 inch to let moisture out (put a drip pan below jerky strips)
Dry in oven for several hours (depending on thickness and degree of desired dryness)


Lay strips on microwave safe plate
dry at lowest temp. setting for 1.25 hours, rotating every 20-30 minutes

The secret to good jerky is in the spicing so don't be afraid to experiment with your favorite flavors.

Good luck neighbors!

Thursday, November 08, 2007


November 2-4 and 9-11 the Towns and Villages of the Battenkill Valley (TVOBV) invite you to treat yourself to a little fun before the holidays kick in. Create, relax, stroll and enjoy much of what our region has to offer when you schedule a day or a weekend of activities from a wide variety of programs. Most programs are about 2-hours long and within walking distance of each other, allowing you to park your car and stroll from shop to shop, grab a bite to eat and most of all enjoy.

Each Village has a unique variety of interesting, hands on learning, exploring and creative experiences.

Cambridge, NY
will feature Over the Moon Beads and Gifts where you can create a beautiful jewelry with Swarovski crystals, genuine freshwater pearls, and sterling silver beads; Deluge Design Stained Glass & Gifts to learn how to cut, grind, copper foil and solder stained glass; Chasing Silver will get you working with sterling silver sheet and wire; OPEN! guests can receive massage, reiki, healing touch, reflexology and other healing arts from well-trained professionals; Bliss McIntosh will teach you to fashion a beautiful corn husk doll using all natural materials at Hubbard Hall's visual art studio on Sunday, Nov 10. A portion of your fee goes to support Hubbard Hall Projects, Inc.

Greenwich, NY invites you to Focus on Flowers on Nov. 10th to learn the art of fresh flower arranging; Union Village will be decked for the holidays, but Judy and her team have left a tree to demonstrate the art of decorating and learn to floor cloth; Greenwich Local Market will have Mary Muncil on site at to show you how to mix and learn the healing benefits of herbs; create a stunning hand-painted wooden purse with beaded handle with Suzanne Becker.

Salem, NY programs are quite crafty. Gardenworks will offer two classes: wall basket or 18" wreath & Bird House Gourd - make it artistic or functional; Sally Brillon welcomes you to her 1786 Wilson Homestead in Hebron to teach you the art of preparing and enjoying a noon meal in an open hearth; North Main Gallery will host Christine Brooks Corbett - Art of Appliqué on 10 November (Saturday) only and Faith Perkins of Quarry Ridge Alpacas 11 November (Sunday) only; Spoonful Catering will teach how to prepare delicious holiday hors-d'oeurves.

Shushan, NY the Georgi Museum and Park presents Leap of Faith 4 Friends Share their Art with Jon Katz, Anthony Armstrong, Mary Kellogg, and Maria Heinrich, November 9-10-11~ Opening Reception Fri 530-7p with the artists. Show on Sat & Sun 1-4p.

Come for the day or stay for the weekend. For a complete list of events, visit

The weekend is presented by The Towns and Villages of the Battenkill Valley a not for profit regional association whose goal is to promote tourism in the Battenkill Valley. Support for this project comes from the office of Senator Elizabeth Little, LARAC and the Arts and Business Council of New York.

Wednesday, November 07, 2007

Views From The Hil 4 Views From The Hil 4

Cartoonist Hilary Allison adores your comments and can also be reached at

Cambridge Cooks: Cream of Wild Mushroom Soup Cambridge Cooks: Cream of Wild Mushroom Soup

Photos: Debra Pearlman

As we approach the holidays, I thought it would be nice to offer up some family favorite recipes. If you have a tradition in your family, be it a variation on cranberry sauce or other aspect of Thanksgiving, Christmas or Chanukah dinner, send a email to me, Debra Pearlman. That way the entire Cambridgebuzz family can enjoy your holiday tradition.

At Thanksgiving, my bother always has soup and homemade bread available for those who come early or are helping cook dinner. Here is our favorite pre-Thanksgiving dinner soup - Cream of Wild Mushroom Soup - serve it with a hearty bread and Irish butter.

Cream of Wild Mushroom Soup

2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
4 ounces (125 grams) shitake mushrooms, stemmed and chopped
4 ounces (125 grams) oyster mushrooms, chopped
4 ounces (125 grams) crimini or field mushrooms, chopped
1/4 cup (1/3 oz or 10 grams) minced fresh parsley
4 bread sclices, crusts removed, torn into pieces
3 cups (24 oz/750 ml) chicken stock
1 bay leaf
Pinch ground nutmeg
1 cup (8 oz) heavy whipping cream
Salt and freshly ground pepper to taste

1. In a large saucepan, melt the butter over medium heat and saute the shallots until tender (about 4 minutes)
2. Sitr in the garlic, mushrooms, and half the parsley.
3. Reduce the heat to low, cover and cook for 3 minutes
4. Stir in the bread, stock, salt, pepper, bay leaf, and nutmeg.
5. Raise heat to high and bring to a boil
6. Reduce heat and simmer for 10 minutes
7. Remove the bay leaf

8. Transfer mixture to a blender or food processor and puree, or use a hand held blender in the saucepan.
9. Return the soup to the saucepan and place over medium-low heat
10. Stir in the cream, remaining parsley, salt and pepper to taste
11. Heat for 2 minutes

Makes 4-6 servings

You can keep the soup warm in a crockpot set to low. Feel free to substitute veggie stock for the chicken to keep this as a vegetarian dish - Vegans can substitute soy-based products for the butter and cream.

This is also great to have on hand while watching the game.

Enjoy Cambridge!

Tuesday, November 06, 2007

Cambridge Life 11/6/07 Cambridge Life 11/6/07

Photos: John Carlson; Debra Pearlman

I found myself needing to go the Crossgates Mall in Albany last Saturday. My take on malls is go with a plan, go early, and get out fast. I just don't like all the noise and hustle that goes on in them. But sometimes they are a necessary evil so I went to check out iMac's at the Apple Store.

I was in such a hurry I skipped breakfast and morning coffee, but by the time I reached Schaghticoke, my stomach was talking louder than the radio was playing. Luckily, one of my favorite places for breakfast, the Shag-a-Val Diner was right before my eyes.

Located on NY Rts. 67 & 40, the Shag-a-Val, which gets it's name from the combination of Schaghticoke and Valley Falls, has great breakfasts and the friendliest waitresses. I discovered the place when I needed to find a halfway point between Troy and Cambridge, NY for a breakfast meeting. I enjoy their bacon, egg, and cheese sandwich because the bacon is nice and crispy and the egg is cooked just right. Saturday, I tried a sausage and cheese omelet. Trust me when I say that 2 could share this omelet and still not finish it. The home fries were great too.

Well, I got to the mall, saw what I needed to see, and went home. If you find yourself out running errands or just want to go out to breakfast someplace new, I recommend the Shag-a-Val. Breakfast and Lunch is served M-F, Sat & Sun. is breakfast only, and Friday night they serve dinner.

Monday, November 05, 2007

Photographer's Log Photographer's Log

CambridgeBuzz welcomes June Mohan back to Photographer's Log after a short time away. It is good to see you are on your feet again, making images and sharing your experiences with us. -JC


This big boy needs a shave, hmmm? Meetinghouse Road, near sunset. October 29, 2007.

I have photographed this farm’s outbuildings many times. They are such bright and welcoming units to suddenly come across, sitting on their little hill, surrounded by trees, grass and sky. I find them irresistible, especially the primary silo. “Old Hairy” defines the property; I might even say our Valley’s farm life, to me. This year he was exceptionally arrayed with old vines and which truly amused me as I drove by.

In my judgment this particular silo is the whole character stamp of the graphic. Everything on this property is so pristine; and then you have this remarkable silo standing proudly next to it’s little brothers. It is nature’s law that nothing can exist in perfection except God, Himself. This silo says: Don’t be taken in by the painting-perfect looks of this farm. Work has gone on here for decades-- long, hard work, long, hard days.

It says the owners are artists at heart, creating an Eden-like, living painting, throwing in one huge, strikingly beautiful detail to lock the eye in truth. Beautiful things, worthwhile things, take work to be created, to thrive, and to survive. I’m so happy the owners of this silo and the rest of their beautiful piece-of-art-on-the-hill allow us all to enjoy their creation. Every time I pass by I feel such a sense of peace and brightness in my soul.

It is good to be creating again. I look forward to contributing once again next week. Until then, enjoy The Cambridge Valley. What an awesome home we have here! -June Mohan
Photo: (Copyright Mohan 2007) To contact the artist, please send email to:

Thursday, November 01, 2007

Cambridge Cooks: Easy Puttanesca Cambridge Cooks: Easy Puttanesca

Photos: Debra Pearlman

Here's an easy way to make a great Italian meal in 25 minutes.

2 teaspoons olive oil
4 skinless, boneless chicken breast halves cut into 1-inch pieces
2 cups tomato-basil pasta sauce
1/4 - 1/2 cup chopped kalamata olives
1 tablespoon capers (drained)
1/4 teaspoon crushed red peppers
Fresh Parmesan cheese
Fresh basil (optional)

1. Heat oil in a non-stick skillet over medium-high heat
2. Add chicken, sprinkle with salt to taste, saute 5 minutes or until lightly browned
3. Stir in pasta sauce, olives, capers, and pepper
4. Bring to simmer
5. Cook 5 minutes or until chicken is done, stirring frequently

Serve over pasta of your choice (angle hair works really well), grate fresh Parmesan onto the dish and garnish with chopped fresh basil.

Recipe serves 4

This also works well with a mixture of skinless boneless chicken breast and skinless boneless thighs. Other variations include adding thinly sliced fresh garlic, substituting chopped anchovies for the capers, or using veal instead of chicken.

Anyway you serve it, Puttanesca makes a great meal and is even better the second day!