My last overnight adventure was in April. For some reason I have not felt like doing overnights, but that will change. I have planned trips, places new to see, or to revisit, but it has gotten harder to find accommodations, so those notes are all in folders. Do I ever miss the days when B&Bs and Inns had easy to find websites, you could call, and talk to someone. In May and June I spent my time helping on the play for Old Home Days, but I did take a day off during that time, making a fun loop to Massachusetts finishing with a lovely dinner at the Whately Inn which is always good, and I enjoy. Not really out of the way off I-91, so do swing by – they have over 50 years serving the public.

Hopefully you read about my day trips this July on the 4th, 5th and 6th, and then again on the 11th. For about four days I have been playing with ideas (hey, the planning is an escape itself), and I decided that today would be lunch in Grafton, head to a great shop sidetracking in Wardsboro on the way, and then back from Dover on a “new to me” remote back dirt route to Newfane and home. Not needing anything, but always on the eye out for a treasure — I bought another “Tiny House” today, complete with porch and fireplace. More at the end of this tale – hook to get you to the end.

Lunch is always great in Grafton at the Grafton Market.

Before I go further, let me give you a highlighted route of what I did — you can refer back, and plan to go yourself I hope. And, you can click to enlarge.

Finishing lunch, I headed out Route 121 – The Grafton Inn is almost next door. And, you should remember that if not for a serendipitous stay here Cathy and I made in May 2002, I would not be writing this from New Hampshire today.

Just past the Inn, Route 121 turns off to the right past the church heading out of town. I often come in this way when heading home, turning off Vermont 11, but today realized I seldom (if ever) have headed out this way. Around the bend a sign read “Winding Dirt Road Next Ten Miles.” BLUE BELLE was happy.

The plan was to turn left at this major four-way intersection below through Windham itself, south to Route 30 at West Townsend (remember map above).

Watch the steep hill heading down near the intersection with Route 30. I was watching so well I probably missed the sign for the Windham Hill Inn – I have stopped, wanted to see it again – well next time.

So, back to the map above, turn right (west) on Route 30 at the old West Townsend General Store, and shortly turn left on Vermont 100 – the backbone of the state, Ironically earlier before I left I found this website on Route 100.

Soon you arrive in Wardsboro — known for their 4th of July parades – I attended back in 2018. In Jamaica (Vermont that is) Cathy and I often visited the Mary’s House at Ephesus, and I did head there sharing with you a similar trip in 2016. Isolated in Jamaica, you get there from Wardsboro’s Main Street off Route 100 – you cannot miss this turn with the store.

Just to help a tad, here is a WAZE screenshot of when I was at Mary’s house. The image above is the CITGO mentioned on the map. Follow Main Street (and its name changes) until you reach this sign below, and turn right.

On the right, the circle with arrow is Mary’s house. You can click the WAZE map for the road names.

Right turn, and soon on the left is the House of Ephesus — further down the road and up the hill (with great views) is a retreat house for functions and Stations of the Cross.

back to the map — the plan was from Wardsboro to continue south on Route 100 to West Dover. I seldom am on this section of 100 – no need to be passing through. I passed Mount Snow, and forgot how commercial with lodging, restaurants and the like. But my destination is just below the winter attractions — been here twice before – probably the most fascinating and extensive Thrift Shop anywhere – TWICE BLESSED. This is a Facebook link – their website is linked from there BUT do not follow that link as I believe it is infected with a virus link.

For size comparison of the building, you can see BLUE BELLE in the lower right of the picture. Just their room of Christmas decorations far surpasses any Christmas specific shop I have ever been in. And the merchandise is constantly changing with quality items — VISIT SOON.

leaving this great shopping and browsing therapy and experience, continue south on Route 100, and just after the Dover Historical Society (on the right) turn left up a hill on Dorr Fitch Road (if you were playing in Wilmington and coming north, turn right on East Dover Road). Yes, you are heading to East Dover for the back road to Newfane (remember map above). I have driven through East Dover several times, and on July 4, 2022, I captured the image below of “downtown” the store and post office. If you look at the map above again, you will see the route I wanted to take north out of East Dover. Well, store closed, post office lobby (7 by 10 feet) only open, and no one around to ask about the road for sure. Walking back out – “Ray’s Timing” the mail carrier pulled in alongside BLUE BELLE, and showing him my map confirmed the road I wanted was the one to the left of the store turning up the hill.

well, in re-reading that post – FILLING IN THE MAP – 4 JULY 2022 (do re-look at this post – lots of ideas for fun) – I realized that I had been on this road, but in the opposite direction having looped out of Newfane on a back road. REMEMBER – a route is different when driving in opposite directions, and varies day to day and season to season.

Do try this back road – did I say dirt, twisty, and tree covered? Too much fun. So, time for the reveal. In my post of 4 July 2022 you can see several vintage campers I found, but not to be, Then I did have campers, not for me, and then came AYU – my “Tiny House” retreat in the back. But, not liking only having one of something, I needed another “Tiny House” and found the one below, yes at TWICE BLESSED, and now mine. You may recall my fascination with these tin structures that I have seen on the Christmas Holiday Tours. Well, I have one now, but need more. PS — set me back all of $6 at TWICE BLESSED, well, everything on first floor (except furniture) was half price — even $12 a bargain.

Stay safe and well — a hot day on July 25th as I am finishing this up. Did not accomplish too much today, but that is alright — catch you soon, love, RAY

BONUS — BONUS

I do not ever want you to think you are not getting your money’s worth with SHUNPIKING WITH RAY — and, remember, “you get what you pay for.” — Well, it has been well over a decade if not twelve years since I planted vegetables outside my porch in a small garden area. Not much — just want to feel creative and watch something grow. Plants cost me $30, so I will keep track to see what my tomatoes, peppers, cucumbers and zucchini cost. But yesterday, for the first time – I AM SEEING RED ! – and here is my first Cherry Tomato.

and, one of about three green bell peppers.

did I say cucumbers?

and zucchini?

hey, may have some of them mixed up — all green and late in the day. But searching on line, I hope I am not running late on my first harvest, as here is what I learned and copied to remember, and now share.

Zucchini is typically ready to harvest when it’s about 6 to 8 inches long. You can start harvesting earlier, around 5-6 inches, for a more tender, flavorful zucchini. Zucchini grows quickly, so check your plants frequently, as they can go from ideal size to overripe in a DAY
 
Here’s a more detailed breakdown:
Size: Aim for 6-8 inches long for the best flavor and texture.  
Maturity: Zucchini can be harvested at any stage, but letting them get too large results in a tougher, more seedy zucchini.  
Checking: Look for firm, intact zucchini, often with dark green skin, though some varieties are yellow or white.  
Harvesting: Use a knife or clippers to cut the stem a couple of inches from the fruit.  
Frequency: Regular harvesting encourages more fruit production
Cucumbers should be picked when they reach their desired size, have hardened, glossy skin, and a lighter green color than when they were first developing. Most slicing cucumbers are ready when they are 6 to 8 inches long.
 
The perfect time to harvest your cucumbers is when the top is dark green and the bottom is a lighter green doesn’t matter the size of the cucumbers. you do not want to make your cucumber turn yellow or white or else it will be sour
 
A nice, ripe cucumber will be firm and deep green—or yellow or light green (like the poona kheera cucumber below) or white or brown if you’re growing one of the many fun varieties. Peak firmness is typically about 8 to 10 days after the female flower opens up to be pollinated.

AND NOW YOU KNOW — have fun, luv, RAY

AND A BIGGER BONUS
HARVEST TIME — 27 JULY 2025

Walking down the drive this morning I saw a “big honker” peeping out under a zucchini plant leaf. Harvesting this afternoon, there were three in the same spot. And I see more ready to harvest. Here they are (cost per item starting to decline).

And what do I do with them? Well back on July 19, 2013, following a harvest I posted on Facebook:

WHO NEEDS A GROCERY STORE? One massive zucchini found hidden under growth this morning in my tiny but productive plot. Tomato picked this morning and sweet onion from Allen Bros. Farm Stand in Vermont (thank you Tim and Stacey). Coat with olive oil, sprinkle garlic salt and cover with Mozzarella (store bought, sorry) — and bake. And, in typical Ray fashion, I have a second delicious meal all ready to be zapped. On order and due Monday – NO RECIPE COOKBOOK – I have become that good!!! — I am a “catch.”

and, this is what I prepared, to be repeated this week – well won’t be my own tomatoes yet – in time.

Here is the recipe I found in July 2013 — Slice the zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend. Bake 375 for 20 to 30 minutes until soft.