By the time you read this post, I’ll be hightailing it to Vermont.
Time to get my fill of those green mountain hikes, lots of naps, plenty of morning swims, and golden happy hours.
We won’t be there for a full week this year (I don’t even want to talk about it), so we’ll need to make the most of it.
That means dinner at Doc Ponds, where we’ll need to get the cheddar fritters.
That means at least one maple creemee…a day.
That means a trip to the Waitsfield Farmer’s Market on Saturday, where we’ll load up on fresh vegetables, soaps, and if I had my way, like, three more wood bowls. And if I didn’t have to travel so far, bunches and bunches of dahlias.
And that means, to keep the Vermont experience going, making some of my favorite Vermont recipes upon my return using allll the maple syrup and cheese products I buy.
But now, I must go.
Seriously, I’m leaving right now, and it’s 5:30pm and I. am. ready.