The Boho Cafe (thats “Hobo” backwards) is fast becoming the newest hot spot for White River Junction. This Friday, Juliana Lapatino hosts an evening devoted to original music. All songwriters and music lovers are invited.
Here’s the First Friday schedule for February 3rd:
4:00 – 5:00 Dave Clark – Upper Valley Food Co-op
5:00 – 6:00 Adam Gordon – Upper Valley Food Co-op
5:00 – 6:30 Neptune Band – Tip Top Building Atrium
5:00 – 6:00 Juliana Lapatino – 2nd Floor Tip Top Building
5:00 – 6:15 Still More Cats – Tuckerbox Cafe
5:00 – 6:30 Second Wind – Entrance of Tip Top Bldg
5:00 – 6:00 Davey Davis – Hotel Coolidge lobby
5:30 – 6:30 Eel in the Sink – Two Rivers Printmakers
5:30 – 7:00 JukeJoynt – Revolution Clothing Boutique
5:00 – 6:30 Laura Simon and Mark Vogel – Tip Top Pottery
6:00 – 7:00 Byron Berwick – Tip Top Building 2nd Floor
6:00 – 6:30 Juliana Lapatino – Boho Cafe
6:30 – 7:30 Second Wind – Two Rivers Printmakers
6:30 – 8:00 Laura Simon & Mark Vogel – Tip Top Building Atrium
6:30 – 7:30 can’t dog – Tuckerbox Cafe
6:00 – 9:30 Boho Cafe Acoustic Jam – next to the Hotel Coolidge
6:30 – 8:00 Eel in the Sink – Entrance to the Tip Top Building
7:00 – 8:00 Byron Berwick – Tip Top Pottery
8:00-10:00 Restless Breakfast – Main Street Museum
8:00 – 10:30 Ronnie Earl – Tupelo Music Hall
Yellow House has been promoting First Fridays in White River Junction. It’s all coming together again THIS FRIDAY in all the right places like Tuckerbox Cafe, The Tip Top Building, Main Street Museum, Hotel Coolidge and the Boho Cafe.
This week enjoy the music of JukeJoynt, Second Wind, laura Simon & Mark Vogel, Still More Cats, Eels in the Sink, can’t dog, Byron Berwick, Juliana Lapatino, Adam Gordon, Davey Davis, Restless Breakfast, and Ronnie Earl.
The music kicks off at Upper Valley Food Co-op at 4pm. Dont miss the jam session and After Party at Boho Cafe next to the Hotel Coolidge.
Video footage shot during Irene in Quechee Vermont.
We had a storm here this week. Here’s some shots we took during and after. The Yellow House stands untouched despite the proximity. Our hearts go out to everyone affected by the devastation.
Stay at the Yellow House on Quechee Main Street and be in the middle of everything. Ten minutes from picturesque Woodstock and just twenty from Hanover, NH (home to Dartmouth College).
Kerry Rosenthal dropped by our yard sale and practiced a new song with Dave.
The Kerry Rose Band performing “Get Down on Your Knees” at the Parker House on New Year’s eve.
I’ve been meaning to blog but no subject was grabbing me — apart from more whining about how hard things are (yep, still too much work and not enough money) and who has died (yep, people and pets are still inexplicably dying).
But then tonight I cooked dinner.
I know that doesn’t sound like much. People all over the Upper Valley, nay all over the world, are cooking all the time. I cook far less than you would think possible. But tonight I had some chicken cutlets and brussels sprouts in the fridge that were destined for the garbage and compost pile respectively if someone did not take action soon. And a new issue of Cooks Illustrated had recently arrived in the mail.
You may wonder why someone who doesn’t cook all the much has a subscription to Cooks Illustrated. It’s my brother-in-law’s fault. He gave me a subscription a few years ago and I love it. I don’t mind cooking, but I really prefer to read about it. Just like I would rather read about travel to third world countries than actually get on a plane.
It is no small coincidence that I had chicken breasts in the fridge. When the magazine arrived, the first thing I noticed was the teaser “Better Pan-Seared Chicken Breasts” on the cover. I have been trying to figure out how to cook skinless chicken breasts since I first stepped into the kitchen with intent to produce edible meals (which didn’t actually happen until I was well into my 30s). The best I’ve been able to accomplish to date is the Chinese technique of “velveting” the meat prior to stir-frying and, boy, that’s a pain in the neck. So on Sunday, I stopped in the market on the way home from church and picked up some “Smart Chicken.” I’m not sure what made this chicken smart. The fact that it was under plastic wrap and I wasn’t gave me a bit of an edge over it in the IQ department, but it was the only choice at this particular store.
The Cooks Illustrated recipe worked well — better than the velveting and stir-frying. It involved more steps than I normally consider reasonable, but the result was juicy, tender meat with lots of flavor. And the lemon/scallion sauce I made on the side turned out great too. Luckily Dave happened along when things were in full swing so I drafted him to deal with the brussels. He did a great job, never once having to consult any kind of recipe whatsoever. The side dish was reheated brown rice I had made earlier. (If you think you don’t like brown rice, Cooks Illustrated has the answer to that, too. Really, you need a subscription.)