And just like that we decide that we're not just going to talk about taking a road trip to Vermont.  We decide that tomorrow we're getting in the car and doing it.  That's the way we roll.  Planning schmanning.  Within and hour D has contacted 3 potential places for lodging and we've mapped a course.
This is the first year since we've been together (and it's been more than a few) that we can road trip absolutely anywhere we want because it's the first year that D has his Canadian Citizenship.  Worth it's weight in gold.  So with an address and probably the world's worst map (which happened to be the only one I could find in Toronto on short notice) we headed out the door and down our street.
We ended up here.  This place is gorgeous.  I can't get you a proper picture of the countryside that we are nestled in right now because a camera quite simply can't do it justice.  Suffice it to say, when we arrived late in the night we had a moment where we both stopped talking and just looked at each other. The only sounds - ONLY SOUNDS - were the crickets going crazy.  Once the kids were in bed (yeah, we did bring them) and we were outside we were astounded once again.  The sky was alive.  I've never seen the big dipper so clearly.  We could actually see the Milky Way.  There are no lights here.  Just none.  Fortunately there is internet access though so I can write about it.


Let me break it down for ya.  In the last 20 hours we have driven across one province and two states, eaten two bags of chips (in transit), 8 homemade cookies, 7 homemade crackers with hummus, listened to way too much music, had the easiest border crossing experience ever, seen the galaxy, woken up to a wonderland of mountains and trees and quiet, eaten breakfast at the weirdest/awesomest restaurant, bought beer,  taken a short hike, gotten in the hottub, spent time in the hammock and met two very awesome lodging owners.  If you are looking for a spot to spend some time that is quiet and charming and beautiful then these are your people.


What we haven't gotten to eating yet are these buns.  But we haven't yet had our bbq which D is threatening to get underway in a very short time.  I suspect that D's burgers will be what goes in between these awesome buns.  I wasn't sure how they would come out but just went for it.  I got nervous because they hardly rose at all for the first rise but by the time they got to the bun-shaped-second-rise stage it was looking much better.  In my opinion they are the perfect size for burgers but I'm a small bun/big burger kinda gal.  Please don't take that in anything but the literal kind of way.


So I'm off to get something happening with these ingredients and I'll keep you updated on the state of my time in Vermont.  I'm hoping to get to a farmer's market within the next day or two and believe my I'm more excited about that than I am anything else.
Enjoy these last beautiful bits of summer as much as you can.


Red Fife Egg Buns adapted from here
makes 6 - 7 medium sized buns

1 1/2 cups all purpose flour
1 cup red fife flour
1 tsp salt
3/4 cup milk, at room temperature or just a little warm
1 tbsp sugar
2 tbsp unsalted butter at room temperature
1 1/4 tsp yeast
1 lg egg, lightly beaten

Mix together the flours and the salt.  Set aside.
Combine the milk, sugar and yeast.  Mix well and set aside for about 4 - 5 minutes.  Add in the egg and butter.  Mix well until the butter is melted in.
Add about 1 1/2 cups of the flour mixture.  Mix well and add in the rest of the flour until it forms enough of a dough ball to turn out onto a lightly floured surface.
Knead on the floured surface for about 5 - 8 minutes until the dough is silky and smooth to the touch.  Try not to add any more flour if you can at all get away with it.
Place the dough ball into a lightly buttered bowl.  Cover with a clean cloth and place in a draft free spot to rise for about an hour or until doubled.
Place the dough onto the lightly floured surface (honestly, I didn't even need to flour it again) and knead for another couple of minutes.  Divide the dough into 6 or 7 equal portions.  Knead slightly and form into flatish kind of bun forms.  Place the buns onto a lined baking sheet (parchment or silicon).  Cover again with the clean cloth and let everything rise again for about 45 - 50 minutes.
Preheat oven to 350 degrees F.
Bake the buns for about 15 - 20 minutes or until just turning golden brown.