After dinner one night at Martin's Cafe in Shelburne Falls (Pumpkin Martinis, Haddock Almondine, sweet potato puree, homemade ice cream).. we decided to check out the 100 year old bowling alley in town. As kids both TBHITW and I had bowled in Saturday morning leagues. But neither one of us had ever seen bowling pins or bowling balls like these.
And Candlepin Bowling that uses small balls and pins that look like this:
Anyway, TBHITW and I decided to give it a try. What fun! You get three balls per frame and the pins don't reset between throws so you get a lot of pin action from the fallen pins. It is much harder than "regular" bowling and scores are pretty low. At least they were for TBHITW... I am happy to report that The Good Cook beat him all three games. Maybe it was the two Pumpkin Martinis with dinner?
Anyhow... the next day was MY big day - Cheesemaking Workshop with Rikki Carroll in Ashfield.
There are two distinct properties in Ashfield (population: densely settled) and if you are looking for either one you can't miss them. One is the General Store and the other is Rikki's house, home of New England Cheesemaking:
Anyway, my New England postings wouldn't be complete without one more picture. This is Shelburne Falls library... if this was the library in my town I would go every day.
Brussel Sprouts get a bad rap. No one ever liked them as a kid and as adults many people still carry that distaste around with them. Brussels are all over the markets right now, fresh, bright green and packed with nutrition. Pick yourself up a basket and try them this way:
Lemon Brussel Spouts with Pistachios:
One basket of brussel sprouts (about 10)
1/2 lemon, juiced and zest removed
1/4 cup shelled pistachios (unsalted if you can get them)
1 tablespoon olive oil
1 tablespoon butter
Cut the bottoms off the brussel sprouts and separate all the leaves. This takes a little time but you want brussel sprout leaves, not bundles.
Heat the oil and butter in a medium saute pan. Add the brussel sprouts and saute over medium high heat. Add the lemon juice and continue to saute until sprouts are beginning to wilt. Add the lemon zest and pistachios and toss around to heat the nuts.
Season with salt and a few good grinds of pepper. (if you are using salted pistachios, omit salting or taste to test.
Serve piping hot and don't tell me you don't like brussel sprouts again.