October 12, 2016 A Full Day in Woodstock

October 12, 2016 A Full Day in Woodstock 

We ate cobbler and then went to Woodstock and shopped for stuff for Luke’s house at Restore It.  Them we bought sandwiches. Suzette and I split a sliced turkey and Brie and then Luke drove us to Mink Hollow, where we hiked up the trail by the creek for about a mile.  We spent a few minutes on a rock in the creek listening to the gurgling brook.  Luke took this picture of us.  

  Luke on the trail.

  The winning leaf

Then we returned to town and bought some more spinach and a  smoked trout and went home to fix an early dinner.

Suzette had a great recipe in mind.

Smoked Trout on a Sautéed Medley of red and yellow peppers, onion, corn, and spinach served on a mound of creamed pumpkin and potatoes.  This was one of those progressive dishes that just got better after a day of accumulated dishes.  We had creamed blue Peruvian potatoes with a roasted French red pumpkin the day before.  We had PPI onion, a little spinach, 4 or 5 each of yellow and red sweet Italian peppers and three ears of fresh corn.  Suzette said, “Let’s put them all together.”  We stopped an the Sunstore Market and looked for some fresh fish.  There was none that looked good, but there were lots of the fabulous tasting smoked trout, so weight one and more fresh baby spinach.  

We started cooking around 4:00. I husked the three ears of corn and shaved the kernels of of them. I them diced 1/2 onion and three or four cloves of garlic and three red and three yellow Italian sweet peppers. Suzette reheated and added half and half to the potato and pumpkin mixture we made last night.  I skinned and filleted the smoked trout. 

Suzette then sautéed the onion, peppers, and corn in butter and olive oil and when they softened added spinach to the skillet and sautéed the spinach with those ingredients.  In a few minutes everything was ready.  Suzette made my undos of the potato and pumpkin mixture and the we spooned the sautéed vegetable medley over it sand garnished each plate with smoked trout.  This was the most creative and delicious dish I have had on the trip.  We drank French rose with the dinner, whose lightness complemented the lightness of the smoked trout.

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We loved the meal.

Then we drove up the mountain to the Zen Mountain Monastery, a Tibetan monastery, where we meditated for ½ hour at 7:00 in the huge Buddha Shrine Room.  

The most fun thing of the day was spotting a flock of eight or nine wild turkeys crossing Luke’s property while we were prepping dinner.

Bon Appetit