Things have finally dropped below a fever pitch here in Jonesville, and these days the only thing bubbling over is my sourdough starter. Lately, I've been engaged in a bit of digital housekeeping, and amidst the desktop rubble, I discovered some great memories from the past year. It's been an interesting reflection on how I chose to navigate the clear absurdity of life at the LTCM, when not otherwise engaged in slinging mud, setting traps, and fighting dragons.
Sir Carl of Wickett
Perhaps the most important individual for you all to meet is Sir Carl of Wickett. He's my pet gremlin, who I discovered in the stairwell of my apartment on the corner of Church & Main in Burlington. Malnourished, covered in fleas, with respiratory and eye infections; he was the perfect oddity. Having the keystone apartment in Burlington does require an appropriate mascot, and Sir Carl appropriately fit the bill.
Sir Carl of Wickett
He quickly became a local legend after escaping from an open window on the second floor, dropping directly into the late night fray of a typical Saturday. From eyewitness accounts, we learned that he spent the night boozing his way around town before shooting up some ungodly substance on the back steps of City Hall. Two days later, he eventually wandered into the Contois, where he was discovered by a group of thespians.
Wheat Beet Dough
The forerunner project that launched this whole mess with the store was a brief, but successful pie venture, Backcountry Pizza. I ran my small wholesale operation out of the Green Grocer until it closed doors in early spring. A lot of folks like to work with unique topping combination, but my big thing is crust. I've always felt that not enough people like crust enough to finish it, so that's where I wanted to focus my energy. Toppings were far from arbitrary, as they were largely informed by what type of base they were being paired with. Fan favorites included the cider rye, maple kabocha, and wheat beet.
I catered a wedding in early fall. It was great to feed over 125 people, using only Vermont products, save for a spot of King Arthur flour. All of the meat and veggie toppings were sourced in Huntington, where the event was held. The total cost of ingredients, from Gleason's to Grafton ran shy of $300, an impressive feat considering the quality, variety, quantity and source of each product.