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Gordon Dossett | Brewery, Winery & Fine Dinery: Fowl for the holidays, with tips by Chef Nicolas Houlbert

Gordon Dossett | Brewery, Winery & Fine Dinery: Fowl for the holidays, with tips by Chef Nicolas Houlbert
reformer.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from reformer.com Daily Mail and Mail on Sunday newspapers.

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Reflecting on the flood: Londonderry still recovering three months later

Londonderry has been through this before after Tropical Storm Irene. Recovery is a long process, but officials are putting in the work to get the town back on its feet.#LondonderryVT

First baptist churchUnited statesGreen mountainSouth londonderryTom cavanaghKelly pajalaLondonderry selectboardSmall business administrationJelley deli convenienceTown hallTown clerk kelly pajalaTropical storm ireneWinhall brook camping areaNorth londonderryDeli convenience storeVermont butcher shop

Reflecting on the flood: Londonderry still recovering three months later

Reflecting on the flood: Londonderry still recovering three months later
reformer.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from reformer.com Daily Mail and Mail on Sunday newspapers.

First baptist churchUnited statesSouth londonderryGreen mountainTom cavanaghKelly pajalaLondonderry selectboardJelley deli convenienceSmall business administrationTown hallTown clerk kelly pajalaTropical storm ireneWinhall brook camping areaNorth londonderryDeli convenience storeVermont butcher shop

Former Londonderry Selectboard member charged with 15 counts of embezzlement

Investigators say Vincent Annunziata’s former employer, Vermont Butcher Shop, alleges he stole about $15,000 over a six-month period.

United statesWindham countyShane okeefeLondonderry selectboardVincent annunziataViincent annunziata vincentMark andersonWindham county sheriff officeWindham county sheriffWindham county superiorWindham county sheriff markVermont butcher shopTony bostonShaneo keefe

Why You Should Be Eating More Rabbit

“Have you ever taken legs off a chicken? The back legs are a ball and socket, like on a chicken. Find where the thighs meet with the spine, and cut through the joint. With the forelegs, cut underneath the shoulder blade.” Beard framing his face mask, Nick DeLauri stood outside Vermont Butcher Shop, his sustainable meatery in Londonderry, and explained how to break down the whole rabbit he had brought me curbside. “Now you have just the spine and loins. Take the sternum and neck off, chunk the rest out with a cleaver, and braise the whole thing.” A little Dijon mustard, white wine, herbs, and cream, and the lapin à la moutarde

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