U-Turn

Ok, for all of you who I was not able to contact this week, it's about time for your last update for the summer. After arriving in Santa Fe, with Aaron and Lola, we were able to spend an entire week out there, before having to pack everything up and head back home to NC. I had some medical problems that needed to be dealt with via surgery, so my hero, and husband, packed up the car and drove the three days back with our pup, while I hopped on a plane last Monday afternoon to get this taken care of. I am OK, but was absolutely DEVASTATED that my summer in Santa Fe had to come to such an abrupt end. Still trying to reconcile it, but also understand that everything happens for a reason, and also thankful that I have such an amazing family and extended family through many of my close friends. My mom met me as I got off the plane in NC (she flew down from VT that afternoon) and scooped me up to nurse my broken body and mind back to better health.

So there you have it. My long anticipated summer has come to an end. Now I just have to figure out what to do with myself for the next 6 weeks!!!

Trip Minus 24 hours

So for all of you who wish to be updated this summer on my experiences in Santa Fe, this is the place to be. I will try to update regularly, and will begin by a pre-trip entry.

We are leaving tomorrow morning between 10-11 AM, meeting up with my roommate, Karra, outside of Burlington, NC, and heading west into Tennessee where we will find a place to stay outside of Nashville. I am nervous, but not for reasons easily explained. For one, I have been on some meds for bronchitis for a little less than a week, and the prednisone has really, seriously messed with my system. It almost simulates anxiety, which we all know is no stranger to me! I am thankful that Aaron and Lola will be my co-pilots.

Nerves are also stemming from this whole experience of reaching my destination by car, rather than by train or plane, which were my modes 5 years ago. Totally confounded, but I fear that my adoration for Santa Fe might be diminished by such un-romantic means of getting there. Will it still be as spiritual and inspirational as it was in 2005? It's a new chapter that I have to embrace. There are going to be a lot of changes from the time I spent there 5 years ago, and I do need to recognize that these things will weave themselves into my collective experiences.

Ok, wish us luck for the 1800 mile road trip ahead of us! Our plan is to be in Santa Fe by Monday afternoon!!

Will keep you posted!

Burger #2

Ok, I experimented with round one, and now I think I have a much better game plan, thanks to some lovely suggestions by you friends and family!! I ended up sauteing onions, butter, olive oil until soft, then finished it off with syrup. VERY good, especially the smokiness of the onions. It was too sweet, though, and I need it to be much less.
This time, I will keep the crumbles of cheese IN the patty (they were delicious!) but also make a cheddar-maple cheese sauce that will go over the burger. To top it off, I am making a Macintosh-Cabbage slaw (with a DAB of horseradish) and buttered/grilled Kaiser roles. The maple will also go into the slaw, as will cider vinegar to give it some tang.

I will let you know more after dinner tomorrow!! Keep the suggestions coming! The more the merrier!!!

Build a Better Burger Part 1

So I love to cook, and no, this is not an imitation of Julie Powell. Far from it. I am blogging about ONE food, one purpose: to create a winning burger for the contest Build a Better Burger. HA! I am doing this because I have been watching the competition for 6 years now, and finally, have decided that I CAN try to compete........
I have come up with a unique idea for this grilled delight: combine all of the fabulous flavors from my roots in Vermont and mash them all together with beef and stick them in between some bread . . .Tonight is my first attempt at this Frankenstein-ish creation. I went to Whole Foods, the only retailer here who sells Grafton Cheddar, and was able to snag the last 8 oz. wheel! Good start. Until I realize all of the sourdough buns/rolls are sold out, so I have to stick with plain Kaiser. Any suggestions for other yummy buns? I found my Grade B syrup, at a wicked high price, but it's cool: it's from Brattleboro! Onto radishes and apples. Too bad apples are way out of season, so I settle for two kids: Granny smith (I know, not really VT but the tang will be so good!) and a firm-enough Gala. We'll see which one works better, though I believe my Granny will win.
So far I can't get enough maple flavor into the mayonnaise spread. I added 2 T. to 1/2 C. mayo and it tastes weak.....any more would make it too sweet. Hopefully, the grated radishes will add the hint of heat I am looking for, though I may need to break down and switch to fresh horseradish. Just seems SO cliche!!! Any other Vermont-y type heat sources you can recommend?
The cheese crumbles are mixed into the meat mixture. YUM! Grill goes on in T-45 minutes. Until then, just think VERMONT!!!