My brave Vermont quest to bring together food-love and mom-life.


Mousse in Cups 2

Posted on April 16, 2009 by crankycheryl


I’ve been preparing food for a baby shower I’m sort of catering, and we had decided to do chocolate mousse in mini-chocolate cups.  I was outraged that the tiny little cups I found would end up costing $1 each, so I decided to make my own.

If you’re a regular cranky reader you know that I spend much of my time distracted and overtired.  I offer this up as one explanation why I might have decided that the monkeyboys’ plastic eggs were a good first thing to use to make my very own little chococups.

I don’t know how I thought I was going to get them off, but I sort of pictured it being plausible once the chocolate had cooled in the refrigerator.

It didn’t work.  So for 3 days I’ve been moving this plate of chocolate-covered plastic around my kitchen, unwilling to admit that I had wasted all of this chocolate and time.  Then yesterday, my older tyke caught sight of them.  I heard a surprised gasp,  “Mommy! You’re a genius!”  I said, “Well thanks honey, but it really didn’t work the way I thought it would.”  He gave me a look that made it clear that he would not tolerate the suggestion that there could be anything wrong with chocolate enrobed Easter crap, and I can only imagine what he’s planning to do with them.   I suspect I should have the video camera ready.

makechoccupslikethis1Chocolate Mousse in Chocolate Cups
about 36 cups

For cups:

Melt 2 cups of semi-sweet chocolate chips in the top of a double-boiler, or a pan set in a larger pan with an inch of water in it over medium-low heat.  Stir occasionally until melted and smooth.

Lightly oil the insides of silicone mini-muffin pans.  (You definitely want something flexible like silicone.  I’ve also seen recipes where people blow up small balloons, paint a bit of one end with chocolate to make a sort of bowl, and then pop and remove the balloon once it’s set, which I’m sure is fun if you have balloon-aged children.)  Using a pastry brush, glop a bit around the rim of each cup, swirling to get a thick layer.  Give each part of the cup a couple of passes with the chocolate to get maybe 1/8″ thick.  Once the entire pan is completed, place in fridge for an hour to set.  When you want to unmold them, let sit at room temperature for 5 minutes, then press on the bottom of each cup, gently and firmly, to pop them out.  (Some will crack and break.)

Or for heaven’s sake you could just buy the chocolate cups.

carroll-shower-food-apr-09-008Chocolate Mousse

Oh, how I looked for a trustworthy recipe for mousse with cooked or pasteurized eggs that would be safe for the mom-to-be.  Finding none, I improvised, and was helped along with the discovery of Nasoya’s new chocolate silken tofu.

If you just want a chocolate pudding dessert, the tofu by itself would be fine.  But if you want a rich mousse type experience, you want the intensity of the melted chocolate, the creaminess of the whipped cream, and the lightness that tofu (or, normally, eggs) would give you.

  • 2 cups of semi-sweet chocolate chips, melted as above
  • 1 package (1 lb.) chocolate silken tofu
  • 1 cup whipping cream, whipped until firm peaks form.
  • 1 t. vanilla
  • 1 T. rum, amaretto, coffee, or orange liqueur

Let chocolate cool to just warm, then place in large bowl with tofu.  Use handmixer to thoroughly blend, then add whipped cream in 3 parts, along with the vanilla and rum or liqueur, and blend very well.  Fill cups or place in bowls, then let set in the refrigerator for at least an hour before serving.

Chocolate Granola as Salvation 5

Posted on March 30, 2009 by crankycheryl

Chocolate Granola

I’ve got a list and a half of things I want to write here about – recipes, restaurants, cookbooks, the coming growing season, lots of stuff.  But here’s the thing:  I’m losing it.  I’m so tired.  I’m battling a kid with ADHD and his brother who’s nutty and 3, and endless supplies of mud and the job is crazy and I’m overdrawn at the bank again and then my friend called twice today to tell me that my boy smelled like cat pee at school, and, you know, there’s only so much I can take.

These are tough days.  Amazing, and tough.  I watch the monkeyboys out the window as they sprint out into the garden, intent and beautiful and ferocious and wild.  The spring has released the water run-off at the garden’s edge and they happily get themselves stuck in the mud, and splash and fill containers and carry out missions with incredible focus and drive.  I watch and laugh and worry, running between loads of laundry and sinks filled with dishes and I try to breathe.

I keep trying to breathe.  I feel overcome with the magnitude of these days, of getting it right.  Not spending too many mornings hissing, “I HATE mornings!” as I’m trying to shoo us out the door on time.  Of not missing these moments that pierce me, when their little arms open for hugs and they rub their sticky faces into my belly.  Of not letting my work worries knock the joy out of me when I can give them a few undivided moments.

And I keep finding myself in the kitchen, making up for the daily traumas and failures with homemade bread and sweetness.  I cook like I’m praying that the smell of chocolate muffins will compensate for my impatience in their future memories, that slices of warm bread and butter will soothe when I cannot.  I don’t know what else to do.  I keep trying to breathe, to love each of us, to feed and soothe us.

Chocolate granola was a good homemade food to remember this week, simple and wholesome and sweet as a reprieve.  In other times I’d jazz it up, maybe give it a Mexican twist with cinnamon and a little powdered chile and raisins and hulled pumpkin seeds.  Or else with chopped dried apricots and candied ginger and slivered almonds.  But this week, I needed the comfort food and maybe you do too.

Chocolate Granola

  • 10 cups of oats (Quick, rolled, whatever; you can also substitute up to 5 cups of your favorite cereal.  For this batch I was low on oats but had low sugar o-shaped cereal about and used that and enjoyed it.)
  • 1/2 c. ground flaxseed
  • 1/2 c. oil (I always use olive, but you can use canola or soy or something similarly mild if you prefer.)
  • 3/4 c. – 1 c. maple syrup, depending on how sweet you want it
  • 3/4 c. cocoa powder
  • pinch of salt
  • 2 c. dried cranberries or cherries
  • 2 c. chopped pecans or walnuts (optional, of course)

Preheat oven to 300.  Grease two baking sheets and set aside.  Using one tremendous bowl or 2 large ones, combine oats, flax, oil, maple syrup, cocoa and salt.  Use your hands to mix very well.  Spread the mixture in a thin layer on the two pans and bake for 30 minutes, stirring occasionally if you remember to.  When it’s done, the granola will look dry and lightly toasted.  Turn off oven and stir in cranberries and nuts (if using).  Let cool in oven for half an hour or so, then let cool on counter.  Put into containers when completely cooled.

How to use it?  Try a breakfast parfait with yogurt and fresh strawberries.  On top of vanilla ice cream with chocolate syrup and a dollop of peanut butter (I’m afraid I can personally attest to the goodness of this).  With milk, like cereal.  Let me know what uses you think of.

A Spate of Chocolate Cakes 0

Posted on March 20, 2009 by crankycheryl

march-1-family-food-034February and March are birthday season around here, and it seemed like every time I turned around I was making someone or other a chocolate cake.

One thing I noticed is that, whichever recipe I used, it said to alternate adding in the dry and wet ingredients.  This is a frequent instruction, and one I sometimes ignore (don’t you?), but I found myself wondering why we were being instructed to do so.  So after a quick search I found this on the Charlotte Baking Examiner’s site:

Why not just add everything at once? Why not mix quickly? Introducing water (as water or milk) can start to activate the gluten in the flour. We want some gluten activation so the cake doesn’t fall apart, but we don’t want so much that we end up with a chewy cake. Mixing half the dry ingredients in first, when there is very little water in the batter (only from the egg whites) allows you to mix thoroughly and have only minimal gluten development. Adding the liquid in two stages and mixing in between allows a little more gluten to develop without ruining the emulsion that you took pains to make [… ] Adding the last of the flour at the end smooths the batter out, and since you’re adding it at the end, you won’t have to mix very much, so you end up limiting gluten formation that way, too.

Ah.  This is a very geekily satisfying piece of information to get.  But also a bummer, because now I won’t be able to ignore that instruction as readily.  At least when it comes to Cakes That Matter.

So two of the cakes were the 1995 Joy of Cooking’s Devil Food Cake Cockaigne, which is reliable and very good.  But then I had a cohousing-sized birthday cake to make, and I turned to my very favorite dessert cookbook:  Abigail Johnson Dodge’s The Weekend Baker for her Chocolate Cake for a Crowd.

Chocolate Cake for a Crowd
reprinted from Abigail Johnson Dodge’s The Weekend Baker
Makes one 2-layer chocolate sheet cake, or 16 to 24 servings.

I made this for 40, so I did 1.5 times the recipe, cooked part in a bundt pan, and the rest in a half-sheet pan, which I kept as a one-layer cake in the pan and then frosted.  This made it possible to bring a proper birthday cake to our table for our friend, before slicing the sheet cake for everyone else at that cohousing meal.  It was the momos dinner, by the way, so you can imagine how food-giddy we ended up.

I usually abbreviate everything possible when I’m reprinting a recipe, but I can’t bear to do that with something from Abby Dodge.  Her recipes are just so thorough and thoughtful and practical that I’m faithfully transcribing as is.

Do aheads:

  • The cake layers can be prepared through step 3, wrapped in plastic wrap, and stored at room temperature for up to 2 days or frozen for up to 1 month before proceeding with the recipe.
  • The frosting can be prepared as directed in step 4, covered, and stored at room temperature for up to 1 day or refrigerated for up to 3 days (bring to room temperature before using) before proceeding with the recipe.
  • The cake can be prepared through step 5, covered loosely with plastic wrap so as not to mar the frosting, and stored in the refrigerator for up to 3 days before proceeding with the recipe.  [If you can imagine having a refrigerator in which you could store a giant iced cake for 3 days, your home is very different from mine.]
  • The cake can be garnished as directed in step 6, covered loosely with plastic wrap so as not to mar the garnish, and refrigerated for up to 6 hours.  Bring to room temperature before serving.

For the cake:
3 c. cake flour [I used all-purpose, and felt ultra-justified in doing so since I now know how to limit gluten formation]
1 c. unsweetened natural cocoa powder (not Dutch process), sift if lumpy
2 1/4 t. baking soda
3/4 t. salt
12 T. (1 1/2 sticks) unsalted butter, at room temperature
2 2/3 c. granulated sugar
3 large eggs
2 t. pure vanilla extract
1 1/4 c. sour cream [I used plain, low-fat yogurt]
1 c. boiling water

[I’m including Dodge’s frosting and garnish here, though I’ve transcribed the easy, delicious, and flexible Bittersweet Chocolate Glaze/Frosting from the JoC after, which is what I used and is pictured.]

For the frosting:

15 oz. cream cheese, at room temperature
20 T. (2 1/2 sticks) butter, at room temperature
3 1/4 c. confectioners’ sugar
2 1/2 t. pure vanilla extract
3/4 t. salt

For the (optional) garnish:
[Though she doesn’t say it, I’m sure Dodge would want us to wait until right before serving to wash, dry, slice and decorate with the fruit so it can be as perfect as possible for serving.]
1 pint blueberries, rinsed and well dried
1 pint raspberries, rinsed and well dried
2 nectarines, pitted and thinly sliced
8 – 10 small strawberries, rinsed, well dried, hulled, and cut in half lengthwise
3 or 4 fresh mint sprigs
1.  To Make the Cake
Position an oven rack on the middle rung.  (For smaller ovens, adjust 2 racks in the center third of the oven and switch the pans halfway through baking.)  Heat the oven to 350.  Lightly grease the bottom and sides of two 9 x 13 inch baking pans (Dodge says, “I prefer straight sided metal baking pans , rather than glass baking dishes, to give a cleaner look to the finished cake”), and line the bottom of each with parchment.  Lightly dust the pan sides with flour, tapping out the excess flour.

2.  Sift together the flour, cocoa powder, baking soda, and salt onto a paper plate or medium bowl.  In a large bowl, beat the butter with an electric mixer (either a stand mixer fitted with the paddle attachment or handheld mixer) on medium speed until smooth.  Add the sugar and beat until well blended.  Add the eggs one at a time, beating well after each addition.  Add the vanilla with the third egg.  Add one-third of the flour mixture and mix on low speed just until blended.  Stir in half of the sour cream.  Add another one-third of the flour mixture and mix just until blended.  Stir in the remaining sour cream.  Add the remaining flour and mix just until blended.  Pour in the boiling water and mix until blended and smooth.  Immediately scrape the batter into the prepared pans, dividing and spreading it evenly.  Tap the pans gently on the counter to settle the contents.

3.  Bake until a toothpick or cake tester inserted in the center of each layer comes out with only a few moist crumbs attached, about 25 minutes.  Transfer the cake pans to racks to cool for 15 minutes.  Run a think knife around the sides of the pans to loosen the cakes.  Invert each cake onto a large rectangular rack, lift off the pans, and peel away the parchment.  Let cool completely.

4.  To Make the Frosting
In a large bowl, combine the cream cheese and butter.  Beat with the electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium-high speed until very smooth and creamy.  Add the confectioners’ sugar, vanilla, and salt and beat on medium speed until blended and fluffy.  Cover the frosting and set aside at room temperature until the cake is completely cool and ready to be frosted.

5.  To Assemble the Cake
Using your hands, gently brush away and excess crumbs from the layers.  Carefully place 1 layer, top side down, on a large, flat rectangular serving plate or cutting board.  To protect the plate or board from smears during frosting, slide small strips of parchment or foil under the cake to cover the plate or board.  Using a metal spatula or the blunt edge of a knife, spread about 2 cups of the frosting evenly over the layer.  Place the second layer, top side up, on top of the frosting.  Be sure the sides are lined up and then press gently on the layer.  Apply a very thin layer of frosting over the entire cake to seal in any crumbs.  [This, incidentally, is called the “crumb coat” and it’s the secret of good-looking frosted cakes.] Set aside for about 5 minutes (chill in the fridge, if possible).  Spread the remaining frosting over the top and sides of the cake.

6.  If you are using the garnish, decoratively arrange the fruits on top of the cake.  Garnish with the mint sprigs.  Serve immediately.


Bittersweet Chocolate Glaze or Frosting
Reprinted from The Joy of Cooking (1995/6th edition)

1 cup [This will frost a 1-layer 8- or 9-inch cake, so I tripled it to accommodate all that cake to cover.]

In the top of a double boiler or in a microwave on medium heat [or if like me you have neither of those, one pan sitting on another that has simmering water in it] stirring often, just until the chocolate is melted and smooth:
6 oz. bittersweet or semisweet chocolate, coarsely chopped [Please don’t keel right over in a dead faint if you’re a more serious cook than I am, but to me this instruction always equals chocolate chips.  Unless I’m out of those and I end up chopping up some random chocolate bar or something.]
6 T. water, coffee, or milk
Pinch of salt (optional)

Continue to stir (do not beat) until perfectly smooth.  Stir in:
1 – 2 T. liqueur (optional)
For a pourable glaze [nice over a bundt cake] let stand at room temperature, stirring occasionally, until the mixture cools to 90.  For frosting, let stand until spreadable.  If the frosting becomes too stiff, set the pan in a larger pan of hot water and stir gently with a rubber spatula; or remelt and cool to 90 to use as a glaze.  Keeps for up to 3 days at room temperature or up to 3 weeks refrigerated.  Or freeze for up to 6 months.  Soften or melt before using.

Why It Matters 0

Posted on March 05, 2009 by crankycheryl

I thought I had finally demonstrated my cooking nuttiness this week when I looked down in the sink one evening and saw every one of my 8  (8!) wooden spoons there.  There was the one from starting the sponge for sourdough bread, the one for the cake, the one for its icing, the oatmeal, the custard for the cohousing dinner, plus whatever else I’ve already forgotten.

But I realized that I didn’t feel nutty.  I was tired, but I felt kind of great.  And it made me realize that there’s something I haven’t yet said here:

I cook for the joy of it.  For the satisfaction and simplicity of feeding those I love.  For the pleasure of necessary thriftiness.  Because it’s art and craft and creation and primal and needed.

For me, cooking all the time – the daily grind of it, and the fanciest flights – is life.  To do it with a glad heart is to try to keep my own best self close.  That I can make people happy and engage in the organic magic of bread-making and fill the house with the smell of chocolate or melting butter and evoke memories and even save money is a pure and needed joy.

So every day, here we are, slogging along through money worries and perpetual lateness and ADHD and cabin fever and the rest of it.  But every day we can come back to this quiet, necessary, open-hearted act of creation and sharing.  And if that doesn’t make it all somehow worth it, I don’t know what could.

And in that spirit, I’m sharing some recent, unblogged creations:

Tracy’s Birthday Dinner 0

Posted on January 01, 2009 by crankycheryl

Tracy came over for her birthday dinner on December 26, which is of course crazy because we were all still full to the gills from the dumplingfest the day before.

But still, it was a birthday and an impromptu reason for more good food.  I’ll also admit I was titillated by the novelty of cooking a Grown Up Meal for people unlikely to whine about turning off the television, throw unwanted vegetables on the floor, or insist on more chocolate syrup in their milk Right Now!

So I was primed to do something civilized and nice for Tracy, who is vegetarian, likes pumpkin things, and especially loves sweet treats.  And I luckily had a stocked refrigerator what with the holiday cooking.  So I was able to put together:

Pumpkin (okay, butternut squash from the freezer) Gnocchi with Spicy Arugula Pesto
Arugula Salad with Pumpkin Seeds and Maple Balsamic Vinaigrette
Chocolate Lava Cakes

This was a meal that has a lot of things I love to eat and to cook.  Gnocchi is something I enjoy because it’s pretty easy to make (if you don’t fret about perfection),  it’s rustic and hearty, and it’s still special.  Making it with pumpkin or squash adds a nice sweet  flavor and also lets me delude myself that it counts as a vegetable too (as opposed to the starchy and delicious potato gnocchi).

It’s a dish that suits me well as a cook, and one that’s helped me learn that you don’t have to create perfect food in order to provide great food.   My gnocchi are largely misshapen, of dramatically different sizes, completely imperfect, and clearly show that my culinary enthusiasm carries me farther that my prep and knife skills.  There’s a life lesson in here, right?

Anyway, also, arugula is one of my favorite greens because it’s so versatile.  You can use it as a salad, an herb, or a cooked green, which makes it forgiving if you let it sit in the crisper a minute past its prime … or if you let it get a little too big in the garden.  Or if you find yourself wanting to throw together a vibrant vegetarian feast.

Now for the recipes:

Pumpkin Gnocchi:

  • 3 c. pumpkin or squash puree (canned plain pumpkin is fine – but because it’s denser use a little less)
  • 3 egg yolks
  • pinch of nutmeg
  • 1/4 t. salt
  • sprinkle/grind of black pepper
  • 2 – 2 1/2 c. flour (You may need more depending on how much liquid is in the squash/pumpkin.  I used nearly 3 cups, and wished I had thought to drain the puree with a colander and cheesecloth first, but the results were great so don’t worry about precision here.)

To finish gnocchi:

  • 1 T. unsalted butter
  • 1 T. olive oil
  • Arugula Pesto (below)
  • 2 T. (more or less) 1/2 and 1/2 or soy milk

Prepare the gnocchi:  Mix the egg yolks and the pumpkin in a large bowl.  Add in the salt, pepper and nutmeg, then knead in enough flour so that the dough is not sticky.  It should be like your average bread dough – add more squash or flour as needed.

Divide the mixture into three sections.  Roll each section into a long cigar shape about 1/2″ in diameter.  Cut the rolls into 1/2″ pieces and either:

  1. Gently pinch around each piece’s middle, or
  2. Press with the back of a fork so that the tines create some striations in the pasta (good for catching sauces).  There’s a trick that involves some sort of flippy roll thing that allegedly results in those perfect little crescents.  I’ve never mastered it, but I don’t think my gnocchi have suffered too greatly for it.

Refrigerate on a lightly floured pan until ready to cook.  (This is where I would stop to make the pesto.)

When ready to cook, place 1 T. of butter and 1 T. olive oil in a large saute pan over low heat.   Poach gnocchi in boiling salted water for 2 – 3 minutes, or until they float to the top.  Remove with a slotted spoon to the waiting pan.  Stir in pesto gently but thoroughly with a wooden spoon, then 1/2 & 1/2 or soy milk and stir again.  Heat through and serve.

Arugula Pesto

In blender or food processor or whatever you like to use for such things, combine and process until smooth:

  • 3 c. arugula (leaves and smaller, thinner stems only)
  • 2 T. olive oil
  • 1/4 c. pine nuts (I also mixed in some spicy pumpkin seeds I had around)
  • 3 peeled cloves of garlic
  • 1/2 t. salt
  • 1 t. hot sauce (I used Sriracha:  use what you like but not something too vinegar-y like Tabasco)

We  had this with the salad (about 6 cups of greens tossed with 1/2 t. maple syrup, 1/2 t. balsamic vinegar, 1 T. olive oil, sprinkle of kosher salt and fresh ground pepper, tossed then sprinkled with spicy pumpkin seeds), and followed it with chocolate lava cakes, which neither Tracy nor Crankygreg had ever tried.  These are the great little individual cakes that have a pool of molten chocolate inside them, as you probably know.   (Edited:  I found the recipe of someone who I used to think was just sort of mainstream, but have now learned is not only kind of old-fashioned in her cooking but has revealed herself to also be an oblivious racist and so I’ve taken out the link.  Ew.  But you can find lots of examples of the recipe if you search.)

New posts on my Blog! http://c… 0

Posted on December 15, 2008 by crankycheryl

New posts on my Blog!

The Chocolate Oatmeal Cupcakes 0

Posted on December 15, 2008 by crankycheryl

I’m equally compulsive and ambivalent about inserting stealth ingredients into the foods my kids eat. I don’t own the Jessica Seinfeld book, but I’ve heard it hotly contested – this idea that the best way to get vegetables into kids is to hide them in things they already love. After all, if the only cauliflower that tykes encounter is pureed in their beloved mac & cheese, how will they ever learn to really eat it?

It’s a good argument. And one I probably would have made before I met my strong-willed children. Maybe yours are different, but mine only eat things they actually like. And now that the 3 year old has discovered that he has his own identity, he likes to exert it by liking the opposite of everything his brother cares for.

Here is a list of the vegetables they’ll both happily eat in their pure form:

Well … this is a slight exaggeration. They both like marinara sauce.

After years of self-examination and head-shaking, I’ve decided that I do actually want them to consume vitamin A and fiber and things. So I stealth vegetables into baked goods. I did it long before Mrs. Seinfeld’s book, and I’ve got a few tried and true methods.

So when it was cupcake time the other day, I pulled out my 2nd most frequent technique: the pureed-spinach-in-chocolate-maneuver. Here’s the recipe, which I based on the Joy of Cooking’s Oatmeal Sheet Cake:

1 cup old-fashioned rolled oats
1 1/2 cups boiling water
1/2 cup white whole wheat flour
3/4 cup unbleached white flour
1/4 cup cocoa powder (dark if possible)
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon powdered dried orange peel
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup steamed or thawed frozen spinach, very well drained
1 cup sugar
1 cup packed light or dark brown sugar
2 large eggs
1 teaspoon vani.lla

Combine the oatmeal and hot water and let them stand for 20 minutes.

All of the rest of the ingredients should be at room temp. Preheat the oven to 350 F. Grease or line the cups in a cupcake tin (if memory serves, this will make 12 full size and 24 mini cupcakes).

Whisk together the flours, soda, spices and salt. In a separate bowl beat the butter and sugars until they’re lightened in color and texture. Years ago I learned that this step is the crux of baking – where your texture and rise and everything happen. Don’t wimp out here!

Add the eggs and vanilla and use a blender or immersion blender to mix in the spinach until it’s pureed to smithereens. And in the oat mixture, then the flour mixture. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20 – 25 minutes. Let cool briefly in the pan, and then turn out onto a rack to cool completely.

I frosted the larger ones with dark chocolate fudge frosting, and then showed what a complete sucker I am by adding rainbow sprinkles, along with the M&M-ish sunflower seed candies that my little guy painstakingly removes from each one. The minis I left unfrosted so as to be more appropriate for morning snack, but then a friend absconded with them to a D&D game and that was the last I saw of those.

Now, in the interest of full disclosure, I have to confess that these cupcakes don’t quite reach the level of Bad Ass. They’re a little bit crumbly, and the oatmeal makes the texture a little weird/chewy. But they’re chocolatey and reasonably full of nutritious things and the monkeyboys eat them so they’ll probably make repeat appearances.

Ignoring the naughty black for… 0

Posted on December 13, 2008 by crankycheryl

Ignoring the naughty black forest cookies beckoning from the kitchen. Late! Bad yelling cookies!

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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