Archive - Sep 2010 - Staff Blog
Carrots with Vinegar and Mint
Peel and trim 2 pounds of carrots and cut into quarter-inch rounds. Pat them dry.
In a large, heavy frying pan, add vegetable oil to one inch in depth, and heat the oil to 375 degrees. Place the carrots in the oil so they are not crowding each other and cook until lightly brown on the edges (three to four minutes). Remove carrots with a slotted spoon and transfer to paper towels to blot. Repeat with all carrots.
One of the most famous characters to grace the hills of Addison County was America’s poet laureate, Robert Frost. In a earlier post, I joked about the ubiquity of signs alluding to Frost’s presence in the woods of Ripton, so I thought it would be fun to describe a run built on the Robert Frost theme. The Robert Frost roadside rest area on Rt. 125 a few miles below Breadloaf seemed like a logical place to begin the run, given the ample parking.
The header for this blog describes it as “A blog for runners in and about Addison County, VT”. While all of my previous posts have been describing runs in Addison County, this posting chronicles a run not far from our fair county, in the “Vail of Vermont”, Stowe. Since a drive to Stowe isn’t that big a deal, and this run involves a well-known Vermont landmark, I figured I might as well include it.
NOTE: Do take care when handling hot peppers, especially cutting and deseeding them. Wash your hands carefully after working with them or wear rubber gloves. Avoid touching your eyes after handling them!
Hot Chile Oil
Adapted from “River Cottage Preserves Handbook”
Makes 2 cups
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