On weekend nights The Raindancer serves up endless plates of prime rib, lobster and seafood to diners from throughout the Capital Region, but on weekday afternoons the family-owned restaurant mostly caters to its regulars.
Freya Karsch brings dandelion blossoms into her kitchen, dumps them into a metal bowl, and pours boiling water into the bowl. Then she covers the bowl with a metal lid. It will sit there, undisturbed, for the next 24 hours. She's practicing the lost art of making dandelion wine....
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Just 21 inches of snow has fallen in our region this season, well below average. Your thoughts?
