Winding 10 miles through farmland near the NY/Connecticut border, the trail ends in the small country town of Millerton, NY. There you can grab a local coffee and visit a surprising number of restaurants/shops such as Harney's Tea Room, Oblong Books & Music and 52 Main to name a few. Scroll down to enjoy some of the scenery en route.
Now that the leaves have fallen and the temperature is finally dropping to normal seasonal levels, the bikes are in hibernation and kitchen is calling. My husband and I love ramen noodle soup on a cold day, but we have long given up the pre-packaged variety. My version is packed with flavor and nutrients, taking about 10 minutes to make - a relief during this busy cookie baking~holiday shopping~very demanding job time of year!
16 oz package frozen stir fry mixed vegetables
3 cups vegetable or chicken broth + 1 cup reserved
4 tablespoons soy sauce
2-3 tablespoons mirin
1 teaspoon freshly grated ginger
10 oz. package lo-mein egg noodles
2 green onions, roughly chopped
In a medium sauce pan, heat the vegetables, broth, soy sauce, mirin and ginger over medium-high heat. Cook until the vegetables have thawed, about 3 minutes. Add the noodles and cook for another 4 minutes (see tip 1). Before the noodles absorb most of the broth, add the reserved broth. Remove from heat and divide into serving bowls. Add any additional ingredients (see tip 2). Garnish with green onions.
1. The noodles I use are egg-white only lo-mein noodles from the Asian aisle in my regular grocery store. If quick cooking noodles are unavailable, cook the noodles separately and add them to the soup just before serving.
2. Any frozen vegetables or meats can be substituted for the stir fry mix. Try zucchini, edamame, mushrooms, snap peas, carrots, sliced chicken or pork - whatever you have on hand!
Yield: 4 servings