The first course in A Night of Cheese featured one of my favorite cheeses - Fresh Goat's Milk Cheese from Coach Farm (Pine Plains, N...

I recently hosted a truly magical evening at Silly Goose Farm. With the help of my friend Eric Paul (aka The Cheese Traveler ), I invited...

The last few weeks were cold  at Silly Goose Farm. I mean, we were lucky to hit 10 degrees on many days, plus it was windy. There are on...

For last year's words belong to last year's language and next year's words await another voice. And to make an end is to make ...

Sometimes I swear I should be Italian. I love the language, the culture, and especially the food. But alas, not a drop of Italian blood in t...

PS - I made that coffee mug!! There are certain recipes every kitchen-savvy person should have in their repertoire for last-minute emer...

Another Thanksgiving come and gone. It's hard to believe that 2011 is almost over, but I'm very much looking forward to saying au re...

Hosting houseguests can be scary and daunting. Questions will undoubtedly run through your head; questions like Are the sheets soft enough?...

WAAAY back in September I had the marvelous pleasure of hosting Liz (from Octavia and Brown ) and Tara (of The Prippy Handbook ) at Silly Go...

Here in Upstate New York, fall has certainly arrived. The leaves are stunning this year (some of the most vibrant reds and oranges I ha...