Preparing to Cook in Vermont

John and I are joining some friends for a ski weekend in Vermont in a few weeks. We still don’t have the lodgings pinned down but we’re on our way to planning the menus, thanks to Mark Bittman’s recent article in The Times: http://travel.nytimes.com/2008/12/28/travel/28choice.html

Favorites that I’d like to recreate: sheep’s milk gnocchi with winter squash, pine nuts and sage; goat cheese and pumpkin-stuffed ravioli with a sauce of beets & dill. Anything with beets is good in my book!

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