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There s a place for Cinnabon, but I felt like we could do something different, he said.
And how. His version ($3.50) is both restrained thanks to a disciplined approach to sweetness and over the top, because they enlist the same laminated dough used to make the bakery s excellent croissants. Mooney s reasoning is simple. Rather than killing ourselves making a bunch of doughs, we re building a great line of products with our laminated dough, he said.
Smart. That butter-laden dough, sprinkled with brown sugar and cinnamon, is wound into fist-sized, seashell-like spirals, and then the oven s transformative powers get to work, fashioning crinkly, delicately crispy exteriors, and soft, honeycomb interiors. The finishing flourish is a judiciously applied vanilla glaze.
The cover of the 30th anniversary edition of David Goodmanâs backcountry bible. Courtesy image
Author David Goodman literally wrote the book on backcountry skiing in this area 30 years ago, and fortuitously found himself updating it just in time for a winter season that will likely see record numbers of skiers eschewing resorts and heading for the woods.
Goodman was the latest speaker presented by Stoweâs Vermont Ski and Snowboard Museum in its Red Bench series, which has presented sans bench via streaming services since the pandemic started. Earlier events in the series have featured panels of guests, but on Dec. 3, Goodman was the sole speaker.