Cathy Burnham Martin's Blog, page 4

Photo by Luca Bravo

“The clearest way into the Universe is through a forest wilderness.”

— John Muir (1838-1914)
Wilderness explorer, naturalist & conservationist;
First president of the Sierra Club

Today we celebrate the 25th anniversary of our first date. Of course, I had not yet “knighted” Sir Ronald at that time, but the time we have enjoyed together over this quarter century has zoooooomed and been filled with love! Happy Anniversary, Babe!

(The picture was taken on the first anniversary of our first date on July 25, 2001, but at the same patio table…. Now Cotton; was Café Pavone.)

“Hope begins in the dark, the stubborn hope that if you just show up and try to do the right thing, the dawn will come. You wait and watch and work: you don’t give up.”

— Anne Lamott (1954 – )
American novelist

I quoted her in my new Life Seasonings go-to guide, entitled “Hope.” I have been asked why I started this new book series. Every day I seek words of wisdom. Every day I need words of wisdom. I thought there just might be other people like me who seek the same.

Photo by Gerd Altmann

“A fit body, a calm mind, a house full of love. These things cannot be bought – they must be earned.”

— Naval Raikant (1974 – )
Indian-born American entrepreneur & investor

We caught another great tribute show at the Lakeport Opera House. Jay White, who has Neil Diamond’s personal approval.

He presented the superstar flawlessly. Every gesture, expression, look, posture, and lyric.

He’s been playing Las Vegas for decades, and it’s easy to see why his tribute to Neil Diamond gets people standing, dancing, and cheering.

Bravo, Jay. Keep the Neil Diamond legacy sparkling.

My second book in the new Life Seasonings series was released today. “Hope” is a great little go-to guide for anyone in need of a lift, a boost, a reminder that we can and should “hang in there,” despite challenging circumstances. Like “Perspectives,” “Hope” also has fun color photos and Notable Quotables and comes in paperback ($9.99) and eBook ($2.99) formats.

Sir Ronald and I have had grand fun seeking out new venues and hidden treasures. Last night we caught a true gem… the Over the Moon Farmstead Restaurant and BarN (not a typo).

But do NOT go there unless you like great food, brew, music, company, crew, and atmosphere, because they have them all! Just 30 min from Concord or the Lakes Region, they sit high atop a fabulous hill at 1253 Upper City Road in Pittsfield, NH.

We caught Chris Bonoli and Roy D performing in the BarN. Always entertainingly mahhhhhvelous.

The barn menu features pizza, and we loved the Three Little Pigs!

Of course, the main dining room (with an awesome chef), has a superb menu also.

Plus, there’s a deck and a wide pastoral view.

Great spot to catch a sunset.

“We should not expect something for nothing, but we all do, and we call it hope.”

— E. W. Howe (1853 – 1937)
American novelist & editor

A couple of nights ago, Sir Ronald and I watched a T-storm scream across Lake Winnipesaukee.

Sitting in the boat’s cockpit, the calm before the storm gave nothing away, but this baby was coming!

 A glass of wine. Some freshly made popcorn. Okay. I’m a sissy. Once it started pouring, I was down in the cabin. LOL.

Celebrate National Grand Marnier Day!

For Sir Ronald, Grand Marnier is his favorite after-dinner drink…

served in a large snifter, of course. I’ll take mine in Crepes Suzette, please. The classic French dessert is served with the famous orange liqueur flambéed, but there are other options.

Super Simple Crepes Suzette
6 pre-made crepes (homemade recipe follows, if you prefer)
Sauce:
½ c butter
¼ – 1/3 c granulated sugar
2 T fine, fresh orange zest
¼ – 1/3 c orange juice (fresh or purchased)
4 T Grand Marnier liqueur
2 T cognac or brandy, optional
1-2 T additional sugar

Garnish options:
Med or fine fresh orange zest
Warmed mandarin orange sections, whole or halved
French vanilla ice cream
Whipped cream

Melt butter in 12” skillet over medium heat. Whisk in sugar and orange zest. Constantly whisking, slowly drizzle in the orange juice. Continue stirring for 3-4 minutes till syrupy. (If not flaming the sauce, add the liqueurs here.) Reduce heat to low. Use 2 forks to lower each crepe into the sauce, turning to moisten both sides. Then place crepe on baking sheet, folding in half and in half again, forming a triangle. Repeat with remaining 5 crepes. Transfer all 6 folded crepes back into the skillet, overlapping as needed. Scrape any sauce collected on the baking sheet into the pan. Sprinkle the additional sugar over the top.

To flambé, add the liqueurs and carefully light with long-handled lighter. Use long-handled spoon to quickly spoon flaming sauce over the crepes for about 30 seconds till flames subside. Transfer crepes to serving plates. Top with remaining sauce from the skillet and garnish, as desired. Serve immediately. Makes 6-8.

KISS Tip: Instead of orange sections, you can also use thin peach slices and/or fresh raspberries for garnishing.

Homemade Crepes
2 lg eggs
3 T sugar
1/8 tsp salt
¾ c flour
½ c milk
¼ c water (or Grand Marnier, for extra flavor)
½ – 1 tsp pure vanilla extract
2 T melted butter
Additional melted butter for skillet

In medium bowl, whisk eggs till frothy and smooth, before whisking in sugar and salt. Gradually whisk in flour till well combined. Then whisk in milk, water, and extract thoroughly. Finally, whisk in the 2 T melted butter. (Batter can be refrigerated at this point.) To prepare, heat a 6-8” nonstick skillet over med to med-high heat. Brush with melted butter. Add 3 T batter and quickly tilt and swirl pan to evenly distribute batter. Cook just 45-60 seconds (edges will start to curl up). Use long spatula to flip crepe over; cook another 10-15 seconds. Transfer crepe to a baking sheet. Wipe out skillet lightly with a paper towel and lightly brush with butter again. Repeat process with remaining batter. Set crepes aside and make the sauce.  Makes 6-8 crepes.

KISS Tip: Substituting Grand Marnier for the water adds more flavor. Another option is adding 2 T finely grated fresh orange zest.