u/Sufficient-Try2547

Just got back from another annual summer trip from your lovely city. Here’s where we ate and what we though:

#1: Iconoglace orange vanilla twist waffle cone. Not our first time. We also got the tiramisu affogato sundae but next time I’ll stick with my tried and true favorite (the pastel de nata sundae).

#2: Taverne Grecque Mati in Old Port. Among many tourist traps in the area this place did not miss and would highly recommend it for both food and service. We ordered the watermelon salad, lamb chops, taramasalata, crudo, keftedes, saganaki. They specialize in lamb and seafood and it shows.

#3 Brunch at Piel Canela. Dishes were beautifully presented but unfortunately our food was ice cold and our poached eggs had the whites still runny. They also were bringing out drinks after food arrived. The flavors weren’t bad but needs a bit more polishing on the execution and basics. Has potential but we won’t return.

#4 Iced tiramisu latte on Mont Royal (forgot the name) No notes would order again.

#5 Alati Caserta cake, we ordered a bunch of individual pastries all delicious (not our first visit).

#6 and #7 our best meal was at Monarque (brasserie) side - not one bad dish. We ordered the charcuterie, croquettes, schnitzel, lamb. and swordfish on special, and pavlova. Would gladly go again. 10/10

We also had brunch at Shay. It was fine but nothing special.

Made RecipeTin Eat’s recipe for caramelized ramen this past weekend car camping at a local Vermont State Park. This is probably my #2 favorite dinner that I’ve made camping. All you need is some ground beef, scallions, onion/garlic ramen packets, sesame seeds. I added cabbage slaw mix and made the sauce at home chucked that all in a cooler.

Finally tried making biscuits for the first time after being intimated by dough-based recipes for some time. They were really simple and came together quickly in the food processor. I added chives from my garden, subbed kinder’s garlic butter herb seasoning for garlic powder, and used Cabot sharp cheddar.

https://vtdigger.org/2026/06/18/uvm-health-is-downsizing-heres-what-those-cuts-mean-for-services/

Nurses, patient support staff, social workers, lab staff, middle management and others are being laid off at the largest hospital in the state including at primary care offices. Please do not be fooled - clinical positions are being cut. They are also planning on replacing nurses with MA’s to save money. Quality of care is going to suffer and phone triage is going to suffer. They want to replace triage nurses with AI. Healthcare will become like a Verizon store. There’s no doubt about it that the hospital is in a dire financial position but unfortunately the helpers and not the executives are the ones who pay with their jobs.

Editing to add: this is also only the first wave. Staff was told to expect additional layoffs in July.

Apparently Farmhouse Group is taking over the space.

*Editing to add it was already owned by FG! Apparently they have plans for a new restaurant, my bad!

Wanted to test out the 15k course I’m running in June this weekend which is a gravel trail that jets out on a lake and BOY was it windy. My pace is right where I wanted it to be up until mile 4 (thanks to the wind helping me) when I had to turn around a face the wind where I get significantly slower. Anyone have any tips for running in the wind? It was both physically and mentally challenging.