Warm Shoes and Four-Wheel Drive

It was quiet when we woke up this morning. Snow quiet. Over night, we received a couple of inches of snow on top of the previous few from the other day. Snow acts as muffler and creates a calm, especially on the weekend when the concern about a nasty work commute isn’t there. Unfortunately, snow gets a bum rap; it just isn’t winter without it.

Today’s was a dry, fluffy snow, which meant the temperatures outside were rather cold. Anyone who’s shoveled snow will quickly remark that it’s better to shovel this snow than the “warmer” weather, heavy wet snow. With the light stuff, one can clear the walkway, driveway and car in a matter of minutes, which is exactly what we did.

It was too pretty outside so we opted to go out for breakfast. Before leaving the house, though, we dressed in our L.L. Bean winter jackets and, most importantly, put on our favorite winter boots: Bogs. We learned about Bogs a few years back from Deb Paisley of Paisley Farm & Greenhouse in West Boxford, MA. We thought, “When a New England farmer recommends a boot, he (or in this case she) knows this from practical use. We picked up ours at the Kittery Trading Post in southern Maine. It’s turned out to be one of the best things we ever did. Though Bogs aren’t from New England, they’re perfect for our region.

Bogs

With Bogs on and feet warm, we hopped in our S.U.V. Yes, it has four-wheel drive (4WD) to make the journeys around Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, and Connecticut a little easier when the white stuff falls. 4WD, unfortunately, does not turn a New England country road with 14 inches of snow into a flat dry interstate in summer. We see more 4WD vehicles on their roofs during a snowstorm than regular cars. Nonetheless, it helps, but only with a healthy dose of Yankee pragmatism.

We went out, had a great breakfast that included Rhode Island-style jonnycakes with real Vermont maple syrup. After a pleasant and warm trip out into the snow, we’re now back home, sitting by the fire, and happily telling you about it. Thank goodness for warm shoes and four-wheel drive.

-The Two Palaverers

Photo credit: The Two Palaverers

 

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In Search of New England Food History

New England blogger friends recently asked, “Where have you two been?” Clearly, we have not been maintaining our writing cadence. “On a fascinating journey,” we remarked. Since last fall, we have been researching the origins New England food, which has taken us to libraries, bookstores, docks, museums, farms, root cellars, markets, and pantries across our six northeast states. We’ve met food historians, librarians, archivists, chefs, farmers, fishermen, family cooks, and various foodstuff purveyors, all of whom are helping us weave the strands of a fascinating story.

Union Oyster House
Union Oyster House in 1920s, Boston, MA

With books, journals, maps, menus, cooking instruments, and other regional food paraphernalia now festooning our home office, we realize how intertwined our New England history is with food. And it’s not all glamour either. History never is.

Though the New England food journey is deep and diverse, it helps us better understand who we are, where we came from, and why we’re willing to argue over such things as maple syrup, fried clams, pizza, oysters, whoopie pies, johnnycakes, scrod and beer. Stay tuned because we’ll be sharing our discoveries.

-The Two Palaverers

Photo Credit: Union Oyster House, Boston, MA

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