Sunday, November 23, 2014

Getting Ready for Winter

I'm hoping that this winter is not as extreme as the last one. But I'm getting ready - ordering wood for the woodstove, buying ice melt, caulking up cracks, and bringing in the lawn furniture. I've lit the candles and taken the heavy blankets out of storage. I'm ready for another winter in Connecticut.

Tuesday, November 18, 2014

The Last Saquatch

Hear me read my short story, "The Last Sasquatch," for Garbanzofest 3.

Friday, November 14, 2014

Old North Bridge

The advance copies of my book on the Revolutionary War, Homegrown Terror: Benedict Arnold and the Burning of New London, have arrived today at the publisher's. Just a few weeks ago I was in Concord, and made a pilgrimage to the spot where the Revolution started...or at least where the first shot was fired, the bridge across the Concord river by the Old Manse. When Arnold heard of the battle in New Haven, he mustered his small band of militia and marched to join the war, a passionate American patriot. Five years later he broke the hearts of his colleagues and friends and took 20,000 pounds to betray them.

Friday, November 7, 2014

Concord's Colonial Inn

Had a great meal at Concord, Massachusetts' Colonial Inn last week (Merchant's Row).

Amy had the pot pie, which was amazing (and those are potatoes not olives). I had the steak, which I rarely have, and a popover.

For dessert, the indian pudding was absolutely amazing. See our book on Connecticut Food on how that went from being a breakfast dish to a dessert...

Sunday, November 2, 2014

Traveler Restaurant

Stopped by the Traveler Restaurant, otherwise known as Traveler Food and Books, the other day. What a neat place.

Along with rows of books on the walls, they have signed pictures from many authors who stopped by over the years, like this one of Alex Haley below.

You get three books from the upstairs free with your meal, and downstairs they have a used bookstore with a nice selection (those cost money).

And the food isn't bad! It wasn't gourmet, but it was actually a step above what you'd expect from a 'family restaurant' of this type. Keep up the great work, guys, because you'll make it into the next edition of the Insiders' Guide.