Cambridge Cooks: Garden Garbanzo Soup Cambridge Cooks: Garden Garbanzo Soup

Photos: Debra Pearlman

As the weather gets cooler, the slow cookers come out. My neighbor Mary gave me this wonderful recipe for a hearty soup. You can double the recipe and freeze the extra for another day. Enjoy!

Slow-Cooked Garden Garbanzo Soup

WHAT YOU NEED:

2 Tbsp. extra-virgin olive oil
1 leek, washed well, touch ends removed, quartered lengthwise, and sliced into ¼ inch pieces
2 cloves garlic, minced
1 tsp. celery salt
½ tsp freshly ground black pepper, dried thyme, dried oregano
¼ tsp. Tabasco
1 cup peeled and chopped carrots
1 cup sliced mushrooms
1/3 cup pearl barley, rinsed
1 cup chopped zucchini
1 (15.5oz) can garbanzo beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth 3 Tbsp. flat-leaf parsley, finely chopped (optional)
¼ cup grated Parmesan cheese (optional)

WHAT YOU DO:

1. Layer all the soup ingredients into a slow cooker in the order listed. DO NOT STIR.

2. Cove and cook on low for 8 hours or on high for 4 hours.

3. Stir well. Divide the soup among four bowls.

4. If desired, garnish each bowl of soup with parsley and Parmesan.

Approx. nutritional value” 280 calories, 41g carbs, 11g protein, 9g fat, 10g fiber, 2.98mg sodium.

Weekend Happenings: 9/27-28/2008 Weekend Happenings: 9/27-28/2008

DUE TO HEAVY RAINS, EVENTS HAVE BEEN RESCHEDULED.

My friend Christine Hoffer, proprietor of the Rice Mansion Inn, sent me the following:

My son, who is 10, came home and advised me that a plants cell structure is more complex than a humans. Why, I asked. He then explained that plants produce their own food and humans do not - and then went on about why leaves change colors because they are no longer producing food. Yes, I was having visions of myself on the game show "Are You Smarter than a 5th Grader" . Check out this link Why Leaves Change to learn more about the process and why our landscape becomes so vibrant.

As you tour around don't miss stops at Sheldon Farm, Gardenworks, Stannard Farms, Greenwich Local Marekt, Village Store Co-op and stock up for the winter with local potatoes, syrups, berries, plants, cheeses, breads and more.

For a full listing of local shopping options visit our website at www.visitbattnekillvalley.com .
Christine

Nice to know that science education is alive and well in Cambridge Elementary School. There is a lot happening this weekend. If you're looking for something to do, let me suggest:


Get up close and personal with these amazing animals

Saturday and Sunday September 27-28: Quarry Ridge Farm and Fiber Tours

Take a FREE, self-guided tour of alpaca farms in the Battenkill Valley. Farms are located just outside the villages of Cambridge, Salem, Shushan, Greenwich,and Granville. Visit as many or as few as you wish.

Enjoy the views and get to know one of nature's most amazing and endearing animals. Farmers at each stop will introduce you to their adult alpacas and crias (newborns). Artisans will demonstrate their crafts; spinning, knitting, dying, felting, etc. Fleeces, fine designer yarns, and knitted items will be on display and for sale.

This is fun for the whole family. Please join the farms and help celebrate
National Alpaca Farm Days! You may find an on-line brochure for the tour at visitbattenkillvalley.com


Celebrate the beauty of the season

Saturday, October 4,2008 : Greenwich Greenwich Harvest Festival

Downtown, Main St., Greenwich, NY
Street event featuring live music, authors, artists, special store sales & events; great food & seasonal produce; for more information call Greenwich Chamber of Commerce at 518-692-7979 or go to www.greenwichchamber.org
Cost: FREE ADMISSION


Saturday, October 11, 2008
Main Street Merchants are getting in on the fun with many main street shops having sidewalk specials, look for traveling musicians and entertainers during business hours on Saturday.

Town Wide tag sale is planned and residents are encouraged to participate Saturday and Sunday.


They're not just for mashing, ya know!

Saturday, October 12, 2008: The Historic Cambridge Freight Yard

Come Celebrate the Potato through Art, Science and Sport!

The Cambridge Freight Yard will be smashed, mashed, fried and baked in celebration of the International Year of the Potato! Youth and adults are invited to come join the fun and participate in a Potato Olympics, a myriad of Potato Art and Science activities, as well as Potato storytelling and poetry.

Why focus on the Potato? The United Nations declared 2008 International Year of the Potato to raise awareness of the key role played by the "humble tuber" in agriculture, the economy and world food security. (See www.potato2008.org). Believe it or not, the potato is the world's fourth biggest food crop behind maize, wheat and rice. Grown as long as 8000 years ago, potatoes are rich in carbohydrates, making them a good source of energy. In fact, the potato produces more nutritious food more quickly, on less land, and in harsher climates than any other major crop - up to 85 percent of the plant is edible human food, compared to around 50% in cereals. Potatoes offer valuable proteins, are rich in vitamin C and contain valuable potassium.

Celebratory activities will take place throughout October including a "Culinary Potato Celebration" on Sunday October 12th at 12 noon at the Farmers Market in Rail Road Park. Events that day will include a "Potato Swap" and "Potato Soup Contest". Bring your home-grown potatoes, information about the variety, types of soil you grew them in, when harvested, how stored and what kinds of cooking they are best suited to. Cook up a batch of your tastiest potato soup to be judged.

Event Schedule:

8:00 AM - Cambridge Valley Cycling Club Century Ride-rides depart from the United Presbyterian Church.

9:00 AM - Extreme Sports Day by Cambridge Youth Commission and the National Guard at Embury Methodist Church 9:00 am -registration/11:00 am - games begin

10:00 AM - The Cambridge Youth Commission vendor/craft sale Saturday and Sunday on the lawn of the Freight Yard.

3:00-5:00 PM - Cambridge Freight Yard & Buildings
Potato Olympics include fun games like potato sack races, hot potato, scavenger hunt.
Potato Art will have you stamping, sculpting, and creating with potatoes.
Potato Science Potato Clock, Floating Potato, Insulating Potato, Classification of Potato Chips, Potato Time.

3:00 PM - Battenkill Books at One East Main Street, will read stories and poetry all about this delicious tuber in their retail outlet which used to be the distribution center for this crop many years ago.

Fall festival foods will also be on sale including apple slushies by Reggies Veggies and maple cotton candy. Local eateries including Spoonful Catering, The Cambridge Hotel and West Village Market will offer special signature baked potatoes in the Lovejoy Building and Grandmother's Apple Cart will have giant spuds and homemade potato chips beginning at 12pm. A small exhibit on the potato's role in agricultural and the economy locally and globally will also be open to the public in the Lovejoy Foundry Freight Barn. The event is free and open to the public.

Celebratory activities will take place throughout October including a "Culinary Potato Celebration" on Sunday October 12th at 12 noon at the Farmers Market in Rail Road Park. Events that day will include a "Potato Swap" and "Potato Soup Contest". Bring your home-grown potatoes, information about the variety, types of soil you grew them in, when harvested, how stored and what kinds of cooking they are best suited to. Cook up a batch of your tastiest potato soup to be judged.

So you see, it's not just your every day spud!

Photos provided by Greenwich Chamber of Commerce and The Towns and Villages of the Battenkill Valley
All Rights Reserved

Roger's Photographic Meditations 1 Roger's Photographic Meditations 1

Here is an enhanced photograph of our dog Charlie, in vigilant observer mode, surrounded by the vibrant colors of late summer. I love the Impressionist style of painting, and I have worked on the original photograph to make it more impressionistic and evocative. Roger Wyatt
Photo credit: Roger Wyatt

NOT TO BE MISSED: Jon Katz NOT TO BE MISSED: Jon Katz

Photos provided by Battenkill Books

Storytelling under the stars Storytelling under the stars

Here are some photos from the storytelling event in Arlington, VT this past Saturday. The first shows a storyteller telling a story, and the second shows the event winding down. It was chilly, but the fire provided warmth, and the stars overhead were magnificent. The stories were wonderful! And there was very good company!
Photo credits: Roger Wyatt

MMF Workshop Tonight: 9/18/08 MMF Workshop Tonight: 9/18/08

Photos: June Mohan

Mary McClellan Foundation Invites Organizations Seeking Funds to Address Health Care Needs in Southern Washington County to Grant Workshop

The Mary McClellan Foundation will sponsor a “Grant Workshop” on Thursday, September 18th from 7 – 8 PM in the Cambridge Valley Rescue Squad conference room located at 37 Gilbert Street in Cambridge. Organizations focusing on the addressing the health and wellness needs of residents of Southern Washington County and interested in applying for support from the Mary McClellan Foundation are invited and encouraged to attend. The purpose of the workshop will be to explain and answer questions about the 2008 Mary McClellan Foundation grant application.

In July, the Mary McClellan Foundation (MMF) announced the availability of grant funds to area organizations. Organizations are invited to apply for grants ranging in size up to $20,000. The Foundation is particularly interested in supporting programs or services that help fill the gap caused by the closure of the Mary McClellan Hospital. Nonprofit organizations are eligible for grant support.

Programs funded under the grant program will need to address the health or wellness needs of residents in one, several or all of the following Southern Washington County townships: Cambridge, Easton, Greenwich, Jackson, Salem, or White Creek as well as the Town of Hoosick in Rensselaer County. The MMF does not require the nonprofit organization to be located in one of these townships; however, it must deliver services to a significant number of residents in one or more of these townships to qualify for support.

In 2008, grant funds can be used for specific medical personnel or program staff salaries; medical equipment; special training; service delivery programs (for particular health problems); and publications and outreach materials (to educate the public about particular health problems). Applications will be assessed based on evidence of community need, community benefit, target population(s) for services, organizational history/accomplishments/ commitment to addressing health care needs of target communities, feasibility, non-duplication of programs in the same geographic area.

In advance, organizations wishing to receive applications or information about the MMF’s 2008 ‘call for proposals’ are invited to visit its website at www.Marymcclellanfoundation.org or send an email to info@marymcclellnfoundation.org. Applications are due on October 1, 2008.

Founded in 1989, The Mary McClellan Foundation, Inc. (MMF), once primarily supported the efforts of the Mary McClellan Hospital, which closed in 2003. The Foundation has been dormant during the Hospital’s bankruptcy proceedings and has now been revived under a new board of directors. The income generated from the Foundation’s assets will be used to support the healthcare needs of the community once served by the Hospital.

Storytelling on the Battenkill Storytelling on the Battenkill

On Saturday, September 20th, join Leslie Nase and assorted storytellers for an open night mic night at the Camping on the Battenkill family campground north of the town of Arlington, VT on Historic Route 7A. This should be a fun event for the whole family. You are welcome to share your own stories. Starts at 7 pm. For more information and directions:
http://www.campvermont.com/battenkill/
Phone 802.375.6663
Toll Free 800.830.6663
Email campbatt@sover.net
I plan to be there, sharing a story or two!
Leslie Nase is a multitalented storyteller and animal communicator who will be telling some original stories.

Cambridge Cooks: Crab Apple Jelly Cambridge Cooks: Crab Apple Jelly

Photos: Debra Pearlman

It's that time of year...time to clean up the garden and can the veggies. It's also a great time to pick the crab apples and turn them into a wonderful treat. So here is a simple way to turn sour into sweet:

WHAT YOU NEED:

5 pounds of whole crab apples
5 cups water
2 (4 ounce) blocks paraffin
1 (1 3/4 ounce) box Sure-Jell
8 cups granulated sugar

WHAT YOU DO:

1. Wash apples and remove blossom ends. Leave crab apples whole. Do not peel or core.
2. Add water to apples; cover and simmer for 15 minutes.
3. Crush with masher and simmer 5 minutes longer.
4. Place in jelly bag and allow to drip overnight for clearest jelly (A cotton handkerchief clipped with clothes pins to a strainer or colander makes a very handy jelly bag.)
NOTE: If in a hurry, juice may be squeezed out. There should be about 7 cups of juice. If there is slight shortage of juice, add water.
5. Sterilize jars and lids; drain.
6. Melt paraffin in a heavy glass jar in boiling water. Mix fruit pectin with juice in a 6-8 quart saucepan over high heat.
7. Bring to a hard boil, stirring occasionally.
8. Add sugar at once.
NOTE: You can substitute Splenda to reduce the calorie count
9. Bring to a hard rolling boil that cannot be stirred down, stirring constantly.
10. Boil 1 minute, remove from heat and skim off foam with a metal spoon.
11. Pour into jelly glasses, leaving 1/2 inch space at top, and cover with melted paraffin.
12. Jelly will keep in refrigerator for 2 month without paraffin but sealed with lid.
13. Allow jelly to sit for 24 hours before moving to storage,

Crab apples make a tart jelly.

Yields 12-13 half pints.

Cambridge Happenings: 9/12-14/08 Cambridge Happenings: 9/12-14/08

Photos provided by Towns and Villages of the Battenkill Valley

Leaf season will soon be upon us and September 12-14, is going to be a delicious and beautiful weekend in the Battenkill Valley. As you travel around the "Valley" enjoying the harvest of our lands be sure to stop at one of the many places featuring local products, crafts and artisans. The farm stands and markets are stops to include on your Battenkill Valley Adventure.

Here’s a sampling of what you can do this weekend.

Washington County Cheese Makers
September 13 & 14 10am-4pm

A group of artisinal cheese makers located in scenic Washington County, about one hour northeast of Albany, NY. The county rises from the plains of the Hudson to the foothills of the Green Mountains on the eastern border. It has long been, and still is, a major producer of cow's milk. We are attempting to bring back distinctive cheese making from cow's milk, but also from sheep and goat's milk. We think we're doing a great job and urge you to seek out our cheeses in finer cheese shops in your area. Come visit us at the farm, especially during our cheese tour in the fall.

The Washington County Cheesemakers Guild presents The Cheese Tour. Explore the world of farmstead and artisan cheese in this drive-yourself tour of our cheesemakers in the Washington County area. Farms will be open for tour and will display their facilities, their animals, and best of all, their cheeses. You'll get to know why Washington County has become the regional center of excellence in the world of farmstead and artisan cheese. Cheese Tour information, maps and questions can be found and answered at Moseskill Market Place in Argyle, Greenwich Local Market in Greenwich, Rice Mansion Inn in Cambridge and the Cambridge Farmers' Market (Sunday).

HarvestFest
Saturday, September 13 11:00 am to 11:00 pm
Salem Art Works on Cary
Sponsored by the Salem Area Chamber of Commerce.

Salem's first annual HarvestFest will take place Saturday, September 13. Come celebrate the end of the growing season with local food, music, art and activities for the entire family. The FREE all day festival showcases the farmers, artists, organizations and groups that make Salem a wonderful community to live in and visit. All events take place at Salem Art Works on Cary Lane from 11:00 am to 11:30 pm.

For a complete schedule of events click here: HarvestFest

From "Farm to Fork"
Local Harvest Dinner and Barn Dance,
Saturday, September 13 (part of HarvestFest)
Hors d'oeuvres served 4:00-5:30 pm; dinner 6:00-8:00 pm.

Dinner tickets are $15 for adults, children under 10 $5, purchase tickets at the door or at a store displaying the HarvestFest sign. Or click here to purchase a ticket with your Visa or MC. tvobv@nycap.rr.com

Beer and locally-produced wine available. Music, light instrumental sounds with Barry Hyman from 4:00-5:00 pm; folk music with Wendy Bordwell from 5:00-6:00 pm; Nathan Knowles and friends from 6:00-8:00pm; and bluegrass music with BlueGrassic Park from 8:00-11:00pm.


Photos provided by the Towns and Villages of the Battenkill Valley

Harvest Palette Artist Reception
September 12 5-7pm

This late summer art show, Harvest Palette, at Gardenworks' historic barn gallery features the works of area artists Catherine Minnery and Tom Kerr; highlighted is the beauty of nearby country landscapes and scenes.

Harvest Palette runs through October 19 and is free and open to the public.

Gardenworks is a marketplace and family-owned flower and berry farm that has been part of the Washington County landscape for nearly a century. Gardenworks is located five miles west of the village of Salem on Route 30.

For more information, call 518-854-3250 or visit www.gardenworksfarm.com


Old World Traditions-New World Market
A Free Tasting and Talk Featuring
Zoe Brickley, Murray's Cheese Shop Affineur
September 13 & 14 at 2:00 p.m.

Gardenworks, a family-owned marketplace and specialty crop farm that has been part of the Washington County landscape for nearly a century, will host cheese tastings and talks with Zoe Brickley, maven of Murray's Cheese Shop in Manhattan. The events take place as part of The Washington County Cheese tou. Brickley will talk on Old World Traditions - New World Market, comparing famous old world cheeses with cheeses made today on small farms throughout the world.

Murray's Cheese Shop, named the world's best cheese store by Forbes Magazine, is located on Bleeker Street, Manhattan.

For a complete listing of area events and happenings check the Towns and Villages of the Battenkill Valley calendar.

Zimmer's Old-Fashioned Summer Day Mud Cakes Zimmer's Old-Fashioned Summer Day Mud Cakes

Zimmer's Old-Fashioned Summer Day Mud Cakes
By Paul Zimmer

I haven't cooked anything since I whipped up a mud pie when I was eight years old. the recipe was: mix well some good backyard dirt with a half cup of water from the garden hose and a good hawking of spittle. Shape into a patty and sprinkle well with sand from an anthill, dotting with a dead cricket. Put out in the sun for half the day and then feed it to your father when he comes homes home tired from work. If he won't eat if, look disappointed, as if you plan to rob banks when you grow up because of his neglect.

Recipe from John Keat's Porridge: Favorite Recipes of American Poets, Edited by Victoria McCabe. (1975). Iowa City, Iowa: University of Iowa Press.

The Omnivore’s Hundred The Omnivore’s Hundred

My niece turned me onto this list and I thought you'd all enjoy taking the test.

What is the Omnivore's Hundred? Well, it's kind of like the food blogger's version of a "Things To Do Before I Die" list meets a drinking game. Which basically makes it an eating game. I'm guessing you may have seen it before on other food related blogs.

Thought up by Andrew Wheeler over at Very Good Taste, it's a list of "100 things that I (Andrew Wheeler) think every good omnivore should have tried at least once in their life." There are normal and not so normal things on this list, and I'm quite happy at the number I've had so far.

The idea of the list and resulting project is that people publish the list on their blogs and journals, bold what they've eaten (and cross out anything they refuse to ever eat) and then leave it out for the world to see. It's a cool idea, and very fun to see what other people have eaten as well. Kind of one of those, "why didn't I ever think of this, it seems so brilliant and simple" ideas.

So Here's My List:

1. Venison (love it, want to hunt it, would add Elk as well)
2. Nettle tea (not too crazy about it)
3. Huevos rancheros (I've had this in many Mexican places - but prefer The Blue Ben's Breakfast Buritto)
4. Steak tartare (mmmmm....raw meat!...that which will not kill you makes your stomach stronger)
5. Crocodile (yes, it tastes like chicken)
6. Black pudding
7. Cheese fondue (I like the way the Swiss serves this dish, if you drop the bread in the cheese you have to drink a shot of kirsh...makes for a fun night)
8. Carp (I can live without this, but I've tried it)
9. Borscht (my Nanny made the best beat borscht, but it really is any Russian soup)
10. Baba ghanoush (who's is better John Carlson's or mine? Both are great, but John may have me beat!)
11. Calamari (grilled, sauteed, fried, or raw, it's all good)
12. Pho (try it at Mai Lin's in Albany, it's great)
13. PB&J sandwich (is there any more perfect food? well maybe pizza!)
14. Aloo gobi (Love it!)
15. Hot dog from a street cart (you can't live in NYC and not have one at least once)
16. Epoisses (would like to try it someday)
17. Black truffle (not sure what all the fuss is about)
18. Fruit wine made from something other than grapes (Hey! I grew up in the 60's)
19. Steamed pork buns (best one's I've had were in Hong Kong)
20. Pistachio ice cream (so long as it's without the added green coloring, it's the bomb!)
21. Heirloom tomatoes (does any one from Cambridge, NY not eat heirloom tomatoes?)
22. Fresh wild berries (pick them daily when in season, right at the end of my lawn)
23. Foie gras (used to eat and enjoy)
24. Rice and beans (one of life's perfect proteins)
25. Brawn, or head cheese (no way, never, it just looks too nasty)
26. Raw Scotch Bonnet pepper (are you crazy!)
27. Dulce de leche
28. Oysters (anytime, anyplace)
29. Baklava (philo, honey, nuts, what's not to love)
30. Bagna cauda (sounds good but haven't had it)
31. Wasabi peas (snack food delight)
32. Clam chowder in a sourdough bowl
33. Salted lassi (and mango lassi too... best way to beat the heat in India)
34. Sauerkraut (a must with hotdogs and pork)
35. Root beer float (okay for a soda drink, but really why ruin a good scoop of ice cream)
36. Cognac with a fat cigar (I tended the cognac/cigar at the Hubbard Hall Casino Night Fund Raising)
37. Clotted cream tea
38. Vodka jelly/Jell-O (never tried it, but anything with vodka can't be bad)
39. Gumbo (I'm still trying to perfect this dish, but what a great winter meal)
40. Oxtail
41. Curried goat
42. Whole insects (after 3 years living in Asia, I think I've eaten my share of weird and wacky foods)
43. Phaal (I tried to eat this in India, but could not get the spoon into my mouth...too hot!)
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu (no, I don't like to play Russian roulette while I'm eating)
47. Chicken tikka masala (a favorite of mine)
48. Eel (once and will never eat it again!)
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi (the plumbs, the paste, the vinegar....it's one of my staples)
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini (I prefer vodka martinis)
58. Beer above 8% ABV
59. Poutine
60. Carob chips (prefer chocolate chips)
61. S’mores (don't like them)
62. Sweetbreads (sounds awful, but they're really yummy)
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake (give me a beignet from New Orleans and I'm a happy camper)
68. Haggis (never have, never will...I think it's an acquired taste thing)
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho (I make a killer gazapcho)
72. Caviar and blini
73. Louche absinthe
74.Gjetost, or brunost
75. Roadkill (yup! hit a quail with my car, ate it that night for dinner, also had road kill venison)
76. Baijiu
77. Hostess Fruit Pie
78. Snail (it's really the excuse to eat all that garlic butter)
79. Lapsang souchong (trying to be cool in college)
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef (tender and tasty, but not sure it's worth the price...)
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab (when it season, they're wonderful)
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox (a Sunday staple when growing up, along with kippered herring and sable)
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee (pretty wonderful)
100. Snake (this does not taste like chicken, and can be a bit chewy if over cooked)

(PS. The list has generated a lot of questions, so I’ve created an FAQ for it over here!)

New Happenings around Cambridge, NY New Happenings around Cambridge, NY

Looking for a way to get the jump on Christmas ideas, I suggest you visit the new boutique at the Rice Mansion Inn. Christine Hoffer and Marianne Pender have put together a selection of items to fit every budget. There are T-shirts with Rice Seed graphics, works by local artists, antiques, crafts, and, best of all, they have a full line of wine and beer making supplies.

Don't know how to make wine or beer? Take the wine making class offered by:

Class begins on Thursday, September 11, 2008 at 6:30 pm and costs $45, which includes all supplies. Classes will meet every other Thursday for 6 weeks. At the end of the term, you will have made 3 bottles of white and 3 bottles of red wine, suitable for gift giving this Christmas. That's a lot of bang for the buck! I signed up and can't wait to see what we make.

I also recommend you take a look at the fall class schedule for Hubbard Hall. Gina Mammone Deibel has put together an amazing array of programs. It's not just dance anymore! There are art classes, yoga, fencing, Bollywood dance, Tai Ji, singing and voice lessons. There's a class for any age group and time schedule. If you are a member (only $20 for a single membership) you receive a discount on classes and performances at the Hall.

If you're into dog classes, I suggest you check out the High Goal Farm in Greenwich,NY.

Photo courtesy of High Goal Farms

High Goal Farm is home to the Capital District’s premier dog training facility. It's just 20 minutes east of Saratoga Springs, and 20 minutes west of Cambridge, NY on Schuyler Mountain. The facility overlooks the beautiful Hudson Valley to the west and Mt. Equinox to the east. For more information about the facility contact Wendy at 518.692.8758 or via email agilitytraining@yahoo.com . She can answer all your questions and help with your specific interests. A new canine class starts on Sept. 12, 2008.

Cambridge Cooks: Strawberry Daiquiri Cambridge Cooks: Strawberry Daiquiri

Photos: Debra Pearlman

Last January, I decided to do something to end my battle of the buldge...I joined Weight Watchers. It's a plan that works for me, but whatever you've chosen to do to take off and keep off excess weight, enjoying those wonderful summer "umbrella" drinks can put a real crimp in your plan (and your pants for that matter). Here's some information on one such drink and an alternative that may just be an answer to your cocktail prayers. It comes via the Hungry Girl website, which caters to WW followers, but has great recipes for any weight management program.


Photos courtsey of Super Cocktails

The average Strawberry Daiquiri contains 675 Calories! If you're female, that’s over 25% of your daily calorie intake as suggested in the US Recommended Daily Allowance (USRDA), and nearly that for males. Puts a favorite summer cocktail in a whole new perspective.

Here are all the nutritional stats in a regular daiquiri:

Serving Size: 1 daiquiri (typical serving): Calories: 675; Fat: 0g; Sodium: 17mg; Carbs: 24.5g; Fiber: 0g; Sugars: 19.5g; Protein: 0g. For you WW members, that's 14 POINTS® .

So here is the alternative, just 2 POINTS®, and still a tasty treat!

HG's Slammin' Slimmed-Down Strawberry Daiquiri

WHAT YOU NEED:
1 shot (1 1/2 ounces) rum
1 packet (two 5-calorie servings) sugar-free powdered drink mix, any strawberry blend
3 frozen strawberries
1 tbsp. lime juice
5 - 8 ice cubes OR 1 cup crushed ice

WHAT YOU DO:
Dissolve drink mix into 1/2 cup cold water. Stir thoroughly. In a blender,
combine drink mixture with all other ingredients. Blend to desired
consistency. Pour, add a straw, and slurp that baby up! MAKES 1 SERVING

Serving Size: 1 daiquiri (entire recipe): Calories: 121; Fat: 0g; Sodium: 10mg; Carbs: 4g; Fiber: 0.5g; Sugars: 2g; Protein: 0g POINTS® value 2

HG Alternative! For a virgin version, swap the rum for an extra 3 tbsp. water. Then your slushie sipper will have just 25 calories and a POINTS® value of 0. Woohoo!

Volunteers Volunteers

Photo: Debra Pearlman

Last summer I put one cherry tomato plant in the ground next to my house. Last fall I put a deck on my house and added planter boxes where the tomato had been. This summer, the cherry tomato volunteered in my garden, and as you can see, it has overtaken my porch, flower bed, and is over the roof of my house. So here's to volunteers!

Historic Photos Historic Photos

I recently came across Shorpy, a website with wonderful historic photos that it offers for sale. It's fun to browse through these photos, which date back to the Civil War.