Sprucing up Spinach

For many years fresh spinach has been a staple that is always in the fridge, usually to use for salads because it’s more nutritious than lettuce. Or at least it appears that way. I could be completely off. Either way, the other night I discovered a delicious alternative, and the best part is that because it wilts down, you get more of those nutrients. Or perceived nutrients. 

Here’s the final product! (Along with some mashed sweet potatoes and corn) 


Before I proceed, be warned there’s butter in there. So if you are TOO healthy for butter, don’t judge. I like to think it’s still pretty healthy overall. 

Everybody warned? Are we good? Okay. 


1 tsp (ish) butter

1 tsp (ish) olive oil

Juice of half a lemon

1/2 tsp fresh garlic

1/8-1/4 cup minced onion

1/3 chopped mushrooms 

SO MUCH FRESH SPINACH! (1-2 cups? I lost count)

Heat some butter and olive oil in a pan on medium heat. I think may have  seen this initial technique from Ina Garten who is one of my culinary muses and teachers. Credit where credit is due. 

In this mixture, sauté onions and mushrooms and garlic. Add spinach one handful at a time until wilted. Once it’s wilted you can add more usually because it really shrinks. Add lemon juice, and salt and pepper to taste. Enjoy!



A Vermont State of Mind

“Reality’s a lovely place, but I wouldn’t want to live there.” -Owl City

Initially the premise of this blog may raise a few questions. Why Vermont? Why Moose? What are you doing? Why should I read this blog when everyone is blogging these days? Good questions.


Does this help you out at all? This is Vermont. A magical land in the mountains where I spent the summer studying  English, writing, exploring, talking and living life with some of the most wonderful people I’ve ever encountered. In addition to these things, I also spent that summer detoxing from the stress of being a busy teacher in a the suburbs of DC.

But the summer ended, and a new school year has returned, and I’m back in the land of brake lights, demerits, and grading, about to start a new school year. I can’t complain. Life here is good, but before let the task list items pile up, I want to make sure that I don’t lose touch with a sense of wonder, creativity, and discovery that came so naturally during the summer. Hence this blog.

Not everything that comes up here will be explicitly connected to Vermont the state. Maybe none of it will appear connected, but just go with it. Towards the end of the summer I made a “School Year 2013-2014” bucket list, of various projects, outings, and accomplishments that would keep work in its place and keep life an adventure. Some of these are small and some are big, but I’ll be alluding to this as I go. Other than that look for recipes, projects, musings, quotes, literature, and every now and then a throwback picture or two. So thanks for stopping by, and remember to stay alert. Moose may be crossing.