A Travellerspoint blog

Summer in Sunapee

Finally seeing the family farm

sunny 76 °F

After leaving Maine we headed to New Hampshire to see Heather and Steve again, only this time it was on our side of the pond. It was great to see a familiar face. Even though it hadn’t been that long, there was plenty to catch up on. We spent the first few days helping them settle into their new home in New London, building shelves, hanging pictures, sorting storage items, and other little tasks. The weather was great for us, nice and warm for us southerners although Heather wished it was a little cooler. We met some more of the family while there including Alan, Tate, and Heather’s other daughter Elizabeth. They took us to the yacht club and their favorite dinner spot for some great meals.

Heather took us to Hannover to see Dartmouth and do a little window shopping. We picked up a few items for a whole 75 cents at the local church yard sale, what a deal! Before we left Steve made sure to take us to the family farm for a cool but nice swim in Lake Sunapee.

No gators in this water

The farm

View of Lake Sunapee from the farm (Once again Jen was crazy for all the flowers)

Our only other excursion that week was spent in Vermont on a self-made cheese tour which included the Vermont Butter and Cheese Creamery and Shelburne Farms, previously a summer house for one of the Vanderbilt’s. We of course tried all the cheese we could get our hands on and even took some butter and cheese home to enjoy with Heather and Steve. On the way home we took the scenic route back which included the steepest mountain EVER. We weren’t sure if the little Tiburon was gonna make it to the top, but it did and we were on our merry way. We drove through some covered bridges and really enjoyed the scenery.


Once again Heather and Steve showed us a great time. Heather impressed us with her cooking as usual and this time we even got to cook for them.

We love visiting the Buzdygans!

Vermont Fun Fact: Cheddar is actually a verb, the process of making the cheese. After the whey has been drained, the curds are cut into blocks, stacked and then rotated frequently to drain the remaining whey. That process is called cheddaring.

Gettin their cheddar on!

Posted by smart alec 07:27 Archived in USA

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