With the New York City Ballet and American Ballet Theater fall seasons wrapped up, my husband and I jumped at the chance to escape from the city for a few days.   We chose to head up to New England since we know and love the area, and getting there is fairly easy via Dartmouth Coach.

The views on the lake where my mom spends every summer were a wintry mix of hazy purples with dots of late fall orange foliage.


And the autumn light (seen here from a covered bridge in Woodstock, VT) bathed the landscape in a shimmery glow.

Photo taken on covered bridge in Woodstock, VT in the late fall by Joana MirandaFallen leaves and bare branches…


Made it seem like Thanksgiving is just around the corner.  (Or perhaps it was our TWO trips to the fabulous King Arthur Flour store in Norwich, VT that whet our appetite for holiday baking and celebrating!)


In any case, we certainly were very thankful for our little escape!


  1. Denise Pellegrino says:

    Wow Joana… Those pics are fabulous!… Sometimes we just have to get out of town as they say!… I happen to use King Arthur Flour, cracked up to see your picture in the center!… Take care and send them coming. Regards, Denise

    Sent from my iPad


    • Joana says:

      Thanks, Denise! The King Arthur Flour store is fabulous – and they have a very nice cafe as part of the store, too. (Stonewall Kitchen up in Maine is similar and is also well worth the visit.) These days I’m baking more and more with almond flour, but I still love to peruse all of the wonderful cookware gadgets, supplies, and cookbooks!

      XOX – Joana

      On Thu, Nov 3, 2016 at 8:53 PM, JOANA MIRANDA STUDIO wrote:


    • Joana says:

      Hi Denise,

      If you do, I highly suggest ordering from Nuts.com Their almond flour is very finely ground and works great for cookies and other baked goods. This falI I’ve been making an Oatmeal Chocolate Chip variation on my Gluten-Free Ginger Chocolate Chip Cookie recipe ( https://atalentfordesign.com/2015/09/16/my-favorite-things-eureka-ive-finally-got-a-winner-gluten-free-ginger-chocolate-chip-cookie-recipe/). The only changes I’ve made to the recipe are as follows:

      – Use 1/2 cup coconut sugar + 1/2 cup non-fat dried milk for the sugars (omit Splenda) – Leave out the coconut flour – Add 1/4 tsp baking powder in addition to the scant 1 tsp of baking soda – Add 3/4 cup rolled oats along with the chocolate chips and chopped crystallized ginger.

      (The other ingredients – butter, almond flour, egg, vanilla extract, chocolate chips, crystallized ginger – remain the same.)

      The cookies freeze very well (and take almost no time to thaw) so we feel like we’re having a fresh-baked cookie every night for dessert. 🙂

      Happy eating! Joana

      On Sat, Nov 5, 2016 at 2:53 PM, JOANA MIRANDA STUDIO wrote:


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