Podcast | Episode 5

To support The Current by becoming a member, CLICK HERE.

This episode covers the Smith Mountain Lake Antique and Classic Boat Society. You can find them:

Via Facebook

On Instagram

Or reach President, John Coffman by phone: 443-204-6500

Or email: jecoffman@verizon.net

We also have a list of ideas for Monday outings in the area. Some of the places mentioned, are:

Westlake Coffee and Cafe

SML Coffee House

The Bagel & I

Gross Orchard

Johnson's Orchard

Peaks of Otter Winery

Fables & Feathers

Burnbrae Vinyards

National D-Day Memorial

Smith Mountain Lake Farm

Pacabella

Napoli by the Lake

Cancun

Napoli Cowboy

Magnum Point Marina

Bruno's Clubhouse Bistro

Our Current Collaboration partner for September is The Bagel & I!

You can find our original feature about the SML location and owners, HERE.

Pumpkin Dip

I really appreciate recipes that require just a few basic ingredients and can be whipped together in a trice for last minute company. Bonus points if it includes seasonal flavors! This one, ticks all the boxes. Original recipe HERE.

• 1 can pumpkin puree (15 oz)

• 8 oz cream cheese, softened to room temperature

• 2 tsp cinnamon

• 1 tsp pumpkin pie spice (or extra cinnamon)

• 1 1/2 tsp pure vanilla extract

• 1/2 cup powdered sugar

Blend all the ingredients together until completely smooth and serve with your dippers of choice (see below). A food processor or hand mixer will yield the best results, but you can also stir by hand with a bit of strength and patience.

Serve with graham crackers, vanilla wafers, apple slices, gingersnaps, etc. for dipping. This can easily be made gluten free based on your cookie medium (I like gluten free vanilla wafers best) and dairy free by using vegan cream cheese (I recommend the Tofutti brand).

Meet Michael McCord, woodworker. You can find him:

On Facebook

His website can be found HERE.

You can also contact him via text: 540-488-2646

To support The Current by becoming a member, CLICK HERE.