Vermont: Cinnamon Rolls and Organic Everything

On Saturday evening, Mister and The Paleontologist made dough for cinnamon rolls. The next morning, Mister woke up before the rest of us to finish assembling them. Linney Lou came down to help with one of the most important components: the sugar glaze. I think he was inspired by the quiet time he finally had to think and bake, something that was missing while we were still in California and he was running his company, and by the proximity of King Arthur Flour. (Have you been there? You can take classes, buy flour — including a new gluten-free multi-purpose, buy baking knick-knacks.)

 

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A dish of deliciousness. 

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Do you need a better shot? Can you smell the cinnamon? Do you need to lick the glaze from your fingers?

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As if that wasn't enough of the wonderfulness of the day, we trooped off to the local farmers' market where everything, and I mean everything, was organic. (Why Vermont can be organic and New York can't, I don't understand.) It was a beautiful but cold day with a brisk wind blowing through the stalls. But the stalls! Wool, and I bought a few rolls of hand-dyed from a couple of folks; vegetables like the beautiful chard and amazing beans you see below; apples, because we needed a full peck of apples; raspberries, the winter variety that will produce until the first frost; hot cider. Love.  

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The market is set in a square on a lawn that never needs watering (thanks, Vermont!). In the center is a covered area for music and gathering. Bama, Linney Lou, BaMa, and Mister had some hot cider and listened to the music while I roamed the aisles for things we didn't really need. 

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The Paleontologist, Bama, and Mister.

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A great fiddling band. 

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Vermont: Cinnamon Rolls and Organic Everything

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