Is there anything quite as lovely as a simple corn muffin?

Its sunny interior perfectly reflects the color of the corn from which it springs.

You know the liquid-yellow hue of a just-shucked ear of corn? It’s not Crayola yellow, nor golden, nor even bright lemon.

No, fresh corn is a pale but rich yellow, the color you might expect an opal to be – if opals came in yellow.

The muffin pictured above isn’t exactly corn-colored; it’s a deeper tone, a combination shucked corn and mahogany. But its slightly less sunny color is the result of a secret ingredient…

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Maple. Bacon. Biscuits.

Salty/chewy. Sweet & gooey. Soft and tender and… WHOO-EE!

Was there ever a marriage more heaven-made than this?

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Why are so many people afraid to make meringue?

Nothing could be simpler or more satisfactory than beating up a couple of egg whites and watching them turn into a glossy, airy cloud. Especially when that cloud is flavored with maple – like the clouds of steam that’ll be blanketing the Vermont countryside in the next month or so, as maple sugaring season kicks into high gear. (more…)

Bacon sizzling on the stove.

Pancakes hissing on the griddle.

Gently warmed maple syrup.

Eggs, ready to scramble…

Ah, a multi-tasker’s dream! (more…)

March in Vermont: one day you step out of your car and, if your Bean boots aren’t laced tightly enough, lose a shoe in shin-deep mud. The next day, snow drifts out of a gunmetal-gray sky and covers the soft ground, turning the landscape wintry again. (more…)