Roasted Cauliflower With Feta, Almonds and Olives


1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
Olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/2 cup sliced almonds
3/4 cup crumbled feta
½ cup roughly chopped green olives or capers
Italian parsley or Sage or Tarragon
½ lemon, to taste
Flaky salt (optional)


Heat the oven to 425 degrees. Microwave cauliflower in batches, if necessary, for 2 minutes to soften slightly. In a large bowl, toss the cauliflower with olive oil to coat. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan or baking dish and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives or capers, half the almonds and 1 tablespoon parsley/sage/tarragon until combined. Top with remaining almonds and lemon. Season with flaky salt, if desired.

Posted in Beth's Recipes

WM Randolf – Ice Gulch

October 14, 2018; 7.5 miles with Random group. Cook Path, Ice Gulch Path and Peboamauk Fall Loop.  This is a technically challenging hike.  Each step up the Ice Gulch is a bouldering problem to be solved. Trails maintained by the Randolf Mountain Club.

Posted in Peak Bagging the White Mountains, New Hampshire

WMNF – Six Husbands; Caps Ridge

October 13, 2018; 9.3 miles with Random group.   Great Gulf Trail (4.4 mi), Buttress Trail (0.5 mi), Six Husband Trail (1.8 mi), Loop Trail (0.1 mi), Caps Ridge Trail (2.5 mi).  Mount Jefferson.

Posted in Peak Bagging the White Mountains, New Hampshire

WMNF – Nancy Pond

September 29, 2018; 10 miles incomplete redline on Nancy Pond Trail with meetup.

Posted in Peak Bagging the White Mountains, New Hampshire

WMNF – Kinsman Trails

October 6, 2018: 13 miles. Redlining Trails w/ repeats: Mount Kinsman Trail (7.4 mi); Bald Peak Trail (0.4 mi); Kinsman Pond Trail (2.4 mi); Kinsman Ridge Trail (0.2 mi); Cascade Brook Trail (0.8 mi); Fishin Jimmy Trail (1.8 mi);  fwiw: uphill speed 2.5 mph, downhill speed 1 mph! Or slower.


Posted in Peak Bagging the White Mountains, New Hampshire

Mt Washington Cog Railway

Gorgeous, mellow, fall foliage day to climb Mount Washington via the Cog Railway and my 5th way to the top of the rock pile after hike, bike, drive and snow cat. Nice day to spend with my man.


Posted in Other Adventures

Skillet Chicken With Tomatoes, Pancetta and Mozzarella


3 ½ pounds bone-in, skin on chicken pieces
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
¼ teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces mozzarella cut into 3/4-inch pieces


Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.

In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.

Add chicken to skillet skin side down. Cook the chicken without moving until the skin is a deep golden brown; about 5 minutes. Flip the chicken until the second side is lightly golden; about 3 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.

Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.

Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.

Scatter mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes. Garnish with pancetta and chopped basil before serving.

Posted in Beth's Recipes