It’s Saturday morning and I just now looked at Linda’s prompt. I was so excited that the prompt was “food”! Maybe Linda is psychic, because it is exactly what I would like to write about today.
B and I are on a getaway for a few days and food was a very important part of the plan. On Thursday, we travelled to Deerfield, Massachusetts to stay at the Old Deerfield Inn. We had never stayed there before because it is pretty pricey, but we had discovered that on a weeknight in the off-season, it was affordable.
We had, however, eaten at their restaurant, Champney’s, before, and that was a big factor in deciding to go there. B had chicken piccata , which was a special that night, and I had a steak and ale pot pie, which was made with a local beer and local root vegetables. It was totally amazing. And very hot, because it came baked in its own little iron deep-dish. It took a long time to eat because it stayed very hot.
One of the reasons we love to eat at Champney’s ,though, is that they make an excellent Indian pudding. As people who read Top of JC’s Mind may recall, we have a thing for Indian pudding. It’s a tradition in B’s family and I have even written poetry about it! (Poems here, here, and here with recipe here.) Being pretty full after our main course, B and I savored a serving of Indian pudding together. Amazing!
Like most inns, breakfast in the morning was part of the deal. I had fresh local yogurt with fruit and homemade granola and a half order of French toast with local maple syrup. B had French toast with scrambled eggs. Then, we ambled out for the day.
We were heading to Lenox and went via Northampton, where I attended Smith College. We had some lovely soup in Thorne’s market – potato leek for me and sausage lentil for B – but then moved on to the real place I want to eat – Herrell’s Ice Cream. Herrell’s was new to Northampton when I was at Smith in the late ’70s – early ’80s and makes astonishingly good ice cream, or, as New Englanders are wont to say, wicked good. I chose malted vanilla, which is one of my all-time favorites. I was afraid B, who is lactose intolerant, would have to settle for sorbet, but they had a couple of “no-moo” flavors, so B got to have peanut butter no-moo. Yum!
We proceeded to Lenox to stay at the Cornell Inn, where we have often stayed on getaways. We had made a dinner reservation at Alta, one of our favorite places in Lenox. B and I shared a salad that featured candied pecans and fried Brie and moved on to our main courses. I had trout, which was excellent. B thoroughly enjoyed pork cheeks braised in cider and served over squash and other seasonal vegetables. If it weren’t a Friday in Lent, I would have sampled it. He said it was great. We wondered if they were really pork cheeks, but I think they must have been as Alta is very particular about all of their menu items.
This morning, we enjoyed breakfast at the Cornell Inn. Breakfast is a highlight of any trip here, as there is always a lovely variety of homemade options. Today’s selection included broccoli fritatta, berry crisp pancakes and cinnamon french toast, mixed berry and oatmeal blackberry muffins, and fruit plate with yogurt on the side. So good!
Now, I am writing this post, but, in a bit, we will check out and head up to Williamstown to stay with a high school friend. Her husband is a (mostly) retired chef, so more great food is on the agenda!
Hope I didn’t make anyone hungry. (I also offer apologies to all my vegetarian friends for rhapsodizing over meat-containing dishes.)
Linda’s prompt for Stream of Consciousness Saturday this week was “food”! Yum! Join us! Find out how here: http://lindaghill.com/2016/02/26/the-friday-reminder-and-prompt-for-socs-feb-2716/
7 thoughts on “SoCS: food!”
I’ve been to Deerfield – isn’t that Inn supposed to be haunted?
It is old, so there are probably ghost stories involved. I haven’t heard any, though, and didn’t see any specters while we were there.
Sounds like a wonderful trip! 🙂
It’s been lovely!
LOL I forgive you your meat raving :-). Glad you had a lovely trip!
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Thanks, Bee, on both counts! Our host did make a lovely pasta primavera on Sunday.
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