Archive for September, 2008

Balsams Resort, Dixville Notch, NH

Monday, September 22nd, 2008

Last week, my husband & I took a short trip to Northern NH, spending the night at the Balsams Resort in Dixville Notch, a beautiful location in the White Mountains called the “Switzerland of America”. With no TV or computers it was a much needed, relaxing break. Surprisingly we did have a cell phone signal but luckily no one tried to contact us.

The Balsams first opened as a summer inn in the late 1860s. In 1918 the resort underwent a huge expansion, still referred to today as the “new wing”. The resort encompasses 15,000 acres of wilderness including a private lake, ski area, and golf course. The grounds around the resort are kept immaculate and include a variety of activities like tennis, mountain biking, shuffle board, volleyball, boating, even fly fishing. Since it’s a private lake you don’t need a fishing license and they will provide the equipment and instruction.

It was a nice sunny, early fall day when we were there but an icy wind was gusting through the mountains which kept us away from any water activities, even the heated pool. Instead we hiked around the lake, played horse shoes, and tried the putting green. By the end of they day we were ready for the five course meal they were serving in the dining room.

Several signs around the lobby stated, “Gentlemen, Jackets Please after 6pm”. Kind of refreshing in an age where people often wear sweats and pajamas in public.

We were also told to feel free to wander the halls of the hotel, quite unlike most hotels these days. Along all the halls and common areas are photos, news clippings, and history of the resort and Dixville Notch. There is also the “Ballot Room” where voting for the town, a population of about 75 today, takes place. There are numerous photos of presidential candidates and the small group of residents that were the first in the nation to vote in national elections from 1960 to 2007.

Click to enlarge

After dinner we explored the hotel. There are many  “social rooms” in the hotel and despite the low vacancy that night, there were people every where, playing pool or cards, one room had a group watching a  movie, others had people just sitting there talking, and the tavern was packed with live music and dancing. My husband & I were exhausted after dinner though. We grabbed a couple books from the “Captain’s Library” and went to bed.

The Balsams really captures the way things used to be back in the 20s - 40s when people used to “summer” in NH, enjoying the outdoors during the day and dressing up for dinner, dancing, and socializing at night. It was just the kind of get away we needed and I’ve tried to continue some of the relaxing since coming home. After diner, instead of going back to my computer to work, play a video game, or even watch TV, I’ve been going to bed with the book I borrowed from the Balsams. In fact, it’s time for that now. Good night!

Appetizer Wraps

Monday, September 15th, 2008

Print this recipe
This is an easy and delicious recipe I got from a co-worker when I lived in Lake Tahoe, CA. Every time I’ve made it someone asks for the recipe so here it is.

Ingredients:

Large Flour Tortillas
Onion & Chive Cream Cheese
Pesto Sauce
Sundried Tomato Pesto
Chopped Black Olives
Fresh Basil (or Fresh Mint)

Directions:

Spread a layer of cream cheese over the tortilla. Spread a thin layer of pesto and sundried tomato pesto over the cream cheese. Add a layer of black olives and basil leaves (stems removed). Roll the tortilla up as tight as possible. Wrap in plastic wrap and place in refrigerator for 1 hour. This can also be left to chill over night.

Just before serving slice into half inch rounds.

Moroccan Chicken

Monday, September 15th, 2008


Chicken with the bone & skin works best for this recipe. “Party wings” make a great appetizer and legs, thighs, or breast are good for a main course.

I’ve never measured any of the ingredients for this recipe so the quantities below are approximate.

Ingredients:

1/2 cup Olive Oil
1/2 cup finely chopped Onion (Red, Yellow, or Sweet)
1/4 cup chopped Black Olives
3 cloves Minced Garlic
2 tbs Lemon Juice
2 tsp Turmeric
1 tsp Curry
1/4 tsp Salt
Chicken

Directions:

Combine the olive oil, onion, olives, garlic, lemon juice, turmeric, curry, and salt. Place the chicken in a plastic bag and add the marinade. Mix well making sure all the chicken is well covered. Let stand in the refrigerator for 1 hour. Place chicken on a broiler pan and bake at 350 degrees for 30 minutes, or until chicken is fully cooked. Can also be grilled.

I Found Another One!

Thursday, September 4th, 2008

Just picked this up at Rivendell Farms.

Ginger people! They are everywhere!!

Blogger’s Block

Wednesday, September 3rd, 2008

I said to my husband tonight, “I haven’t blogged in a while. I think I have blogger’s block.” He flapped his arms and said, “Oh god, don’t coin another catchy term!”

Hey, it gave gave me somthing to blog about…

(Note: I was sure I was not the first to say that and a quick Google search proved it. This would best be Twitter content, but atleast I’m blogging tonight.)