Hurricane Sandy spared Vermont from the worst of its wrath, but some of us are still without power. So, what do you do when all you have in the refrigerator — cheeses, lettuce, cucumber, radicchio, scallions, chicken thighs — needs to be eaten tout de suite?
My Oklahoma-born, tornado-bred grandfather had a simple solution for times such as this: Vienna Sausage and Schlitz. He once rode out a days-long wildfire this way, shut up tight in his trailer and resisting all efforts to evacuate.
He would probably grimace at my own au courant storm ideas — sear the radicchio, then melt Spring Brook Farm Raclette on top by shoving underneath my propane stove? Marinate the chicken thighs in orange juice, ginger and soy, then grill them? Others of my ilk prepared for Sandy, too. Seven Days multimedia producer Eva Sollberger made an epic-looking mushroom stroganoff, while Kathryn Vanderminden, a chef who runs Village Roots Catering in Pawlet, put together "a really big crockpot of venison stew with lots of veggies and potatoes." She's also blessed with a fully gas stove, she says, so she can roast squash throughout the week.