I found myself in the dead of winter in the heart of the New Hampshire countryside. I shielded my eyes from the white snow as it was everywhere and streaming from the sky. This Southern girl didn't think to wear a second pair of socks, and the chill was beginning to sting my toes.
I was there to meet Neil Beaulieu and his team of rescued Alaskan Huskies, Siberians and Malamutes; some had run the Iditarod a few years earlier. We approached Sasha and then Ely with a pat that turned into a back scratch and then a full canine rub. They welcomed their harnesses with shrill yelps of excitement.
Soon there were eight dogs attached to the sled. The smarter lead dogs were placed at the front followed by the work dogs and the strongest dogs at the rear. The frenzy of adventure captured my attention, the chosen team screaming at this point ready to take flight, the rush of adrenaline pulsing in my veins and theirs. I took my place on the sled and held on tight for the
"Hike, hike, hike" is the command, and away we fly into the White Mountains. After a few minutes, there is silence except for the sound of their paws crunching in the snow. We let go of rational thought and operate solely on instinct. I shift my weight from side to side to steer. "Gee, gee!" The team of canines barrels ahead at a steady gait with the sled gliding silently through the snow.
Our senses are at peak attention, alert for an encounter with a turkey, moose or bear. The sound of my heartbeat is all that exists. The daily senseless noise is gone, and I grasp my true nature: I am the warrior huntress!
We return to the lodge having escaped frostbitten toes. I emerge from the snowy wild exhausted from the exploration of a primordial place, grasping a forgotten her-story, knowing through instinct alone: the answers are within...if only we would listen. The aroma from the kitchen hearth takes hold and comforts as it has for so many before us.
Toss two pounds of beef tenderloin pieces in a mixture of flour, 1/4 cup chopped Italian parsley, 2 tablespoons of paprika and a dash of kosher salt until well coated. In a large skillet over medium heat, brown the beef on all sides in 2 tablespoons olive oil and 2 tablespoons of butter. Add 1 bundle of chopped green onions, 4 cups of sliced mushrooms and 4 chopped cloves of garlic and cook slowly until tender. Add 2 cups of beef broth and one cup of a sturdy red wine and bring to a boil. Lower the heat and stir in 2 teaspoons prepared mustard. Cover and simmer for one hour until the meat is tender. Just before serving, add ˝ cup of red wine and ˝ cup of sour cream. Heat briefly and add salt and pepper to taste. Serve over flat egg noodles and garnish with Italian parsley. Enjoy with your friends after a day in the snow with a glass of zinfandel and crusty French bread.
Jill Marcus
Founder, Green Goddess Alliance
President, Something Classic Catering & Cafés
Community Café at Discovery Place
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