Archive - May 2010 - Staff Blog

An outside observer in the kitchen at the Hannaford Career Center last Thursday evening might have wondered what could possibly bring a room full of adults to be passing around a large jar full of liquid, shaking it as hard as they possibly could.

The answer was raw milk cream that would very soon be butter.

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Authoring this blog has had the benefit of keeping me from getting in ruts (figuratively, not literally) on my runs – I can’t keep writing up the same routes, so I am constantly on the lookout for new places to run, or potentially interesting variations on old favorites. Today’s run is an example of the latter.

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Men’s lax: Tufts is next

OK, bring on the Jumbos.

On Wednesday at 4 p.m., the 13-5 Middlebury College men’s lacrosse team will face host Tufts (17-1) in an NCAA Division III quarterfinal. The Panthers earned that right by taking what tournament organizers gave them: a first-round home game last week (check, a 10-6 win over Goucher, making its NCAA debut) and a second-round road game against a team they had already beaten this season (check, a 16-8 win on Saturday vs. RPI).

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On the Ball: Men’s lax wins; RPI next

As expected, the Middlebury College men’s lacrosse team held serve on Wednesday in the first round of the NCAA Division III tournament, defeating visiting Goucher, 10-6.

Before getting to details of that game, let’s look ahead: The 12-5 Panthers will visit 14-2 Rensselaer (to avoid typos henceforth referred to as RPI) on Saturday for a second-round match-up. The game is a rematch of an April 20 contest, also played in beautiful downtown Troy, N.Y., won by the Panthers, 9-6.

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Men’s lax NCAA draw

For the first time, on Sunday the Middlebury College men’s lacrosse team lost a NESCAC championship game, 13-12 at Tufts. No doubt the Panthers are still kicking themselves for losing that 11-7 lead they held late in the third period against the 16-1 Jumbos, who were ranked No. 6 in NCAA Division III.

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As Eric Swanson thumbed through piles of wild mushroom identification books — just a handful of the rows of books on the topic that lined the shelves of his Bristol living room — he described what the common types looked, smelled and tasted like as though each one was a close acquaintance.

The porcini, he said, is common in many European and Asian cuisines, and can often be found dried in supermarkets. But its most distinctive quality is its appearance.

“It looks like a fat guy with a hamburger on his head,” said Swanson.

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