life in the Kearsarge area

what's happening in the Kearsarge/Lake Sunapee area of NH

Archive for March, 2013

Fish & chips

I should never, never, ever, wait too long to get lunch.

It’s 1:30 p.m. and I have to take a trip to Newport, NH, to deliver some Kearsarge Magazines to Violette’s Supermarket. (The spring issue sold out, for the third time.) I’m so hungry that I don’t bring enough magazines for the two stands at the registers. But because I’m hungry I notice that they have a fish & chips special for Good Friday. I make my way back to the deli and order it for lunch.

I found a fork at the salad bar (BTW, it’s rare to find a salad bar these days, especially for take out, and Violette’s has a good one) and pick up my order. It’s in a paper bag. I was expecting a carry out container, but they were probably expecting me to eat it at home. Which I did hope to do – the fork was just in case I ran out of time before my next appointment. But it smelled. so. good. that I had to take a bite. Then another. Then another.

I apologize to the woman in the car next to me. I apologize to the pedestrians. I apologize to the man in the truck who parked on the other side of me. The fish was melt in your mouth, and the fries were perfectly done (big wedge potato fries). It was going in, and it was going in fast – paper bag or not.

I picked up a few more things while I was in the store, like a warm loaf of wheat bread and pistachio muffins. (Just a reminder to you all to never shop while hungry.) I noticed that the prices on a lot of items were the same as the big box stores (Triscuit were 2 for $4, for example). And I noticed the hometown customer service. A man asks the cashier where the eggs are, and she replies, “Gary, the eggs are in the back corner.” A woman enters the sliding front doors and says, to everyone in hearing distance, “Happy Easter!” Even the man delivering the clean, white butcher aprons was  super polite (I was clearly in the way, and he had a much bigger load than I did). If you’re looking for a hometown grocery store, you might want to give Violette’s a try.

I, ahem, recommend the fish & chips.

Advertisements

Spring trends, and a new vet

It’s been a long winter, and I’m feeling tired. Sloppy. Outdated. I have a bumper sticker on my bulletin board – “I used to be cool” – and I am tempted to put it on the back of my car so everyone knows my state of mind. But, as a native New Hampshire resident, I have a few tricks up my sleeve to combat the winter weariness. One of my favorites: a new haircut.

I made an appointment to see Jessica at Hair Therapy in the Sawyer Brook Plaza on Route 10 in Grantham. I wanted something new, so I asked her what she has been seeing for styles this spring. She said that short to mid length hair is on trend. Cooler tones – ashy or gold highlights – help brighten the hair and face. S0, no red highlights, people; that was last fall’s trend. But one streak of vivid color is making its way into haircuts of all ages.

I wasn’t sure if I could pull off a purple streak, but I did opt for a darker hair color (goodbye warm red tones). I did cut off some length as well. And, since the gray is coming in anyway, it’s good to know that ash highlights are in. When this dark color grows out, I’ll be even more on trend. Who knew?

Oh, and I also learned that a veterinarian’s office will be opening behind Pizza Chef, which is really good news. I used to drive to Hanover with Dudley and now I drive to Sunapee with Ralph, but it will be so nice to drive 5 minutes to downtown Grantham. And with all the new labs in town (Liz, Nora, Brenda, to name a few), I’m sure I won’t be the only happy pet owner!

Trying something new

Today I am going to try a new recipe. It’s not a hard one, but I’ve been putting it off for a few days. Not that I don’t like to cook – I LOVE it – it’s just that I don’t have the time to cook. I end up feeling rushed and stressed in the kitchen. Someone’s hungry, the phone is ringing, no one emptied the dishwasher, the pans are dirty, and I have to make a meal? That takes all the joy out of creating something yummy and watching someone’s delight in eating your efforts. Here’s what I’m going to try today, adapted from a recipe in Arkansas Life:

Possum Pie (makes two pies)

1 8 ounce package of cream cheese

1 cup confectioners sugar

12 ounces Cool Whip

1 box milk chocolate instant pudding

1 box chocolate fudge instant pudding

3 cups milk

Now, I’m cheating and not making the pecan/flour/butter crust, so I’ll skip right to the filling. Cream together cream cheese and confectioners sugar. Add 6 ounces of Cool Whip and beat until fluffy. Spread over bottom of both pie crusts. Blend together both pudding mixes with milk. Pour on top of cream cheese mixture and allow to set. Spread remaining cool whip over both pies.

Which brings me to Kearsarge Magazine (http://www.kearsargemagazine.com): we’re looking for recipes to run in our annual summer dining guide. Readers, please send in your favorite recipe and, if we like it, we’ll publish it! I’ll let you know how this one turns out, and who got the second pie…