Dorothy Reed
Beyond corn bread
When my kids were little, they loved hearing that we were going to have “spider cake” for dinner. With a little drizzle of maple syrup on top, it could easily stand in for dessert.
This is an old New England technique, a cross between luscious, creamy corn pudding and traditional corn bread cooked in a cast-iron skillet with either cream or milk poured directly into the center just before baking. The cream sinks into the cake and makes a lovely custard-like layer just under the crisp top.
Lineup for 2011 edition of Roots on the River is set
Twelve years ago, the idea of a small Americana music festival took root in Bellows Falls. Now, Roots on the River has sprouted into an immensely popular four-day festival that draws musicians and concertgoers from around the world. This year's 12th annual Roots on the River Music Festival is...