#Pocantico Hills

[lahija-del-molinero]

Kykuit, Pocantico Hills, New York

[coulsons-fullmetal-cellist]

Operation Sleepy Hollow

(Dieter x horror loving female)

Words: 1, 789

Summary: you and Dieter go somewhere special for your two-year anniversary and Dieter has something extra special planned

Warnings: failed proposals but not what you think, body injury, crazy shenanigans, Dieter being Dieter and lots of adorable fluff and some fun history! I did lots of research but if I got anything wrong, please let me know!

Check out masterlist here

Dieter looked again at the small box made out to be the key from The Mummy. He’d lost count of how many times he’d sneak a look at it over the past year. He was hoping to go through Operation Sleepy Hollow: take girlfriend to a place she’d enjoy for anniversary, propose in romantic spot, spend the night making passionate love, best boyfriend award guaranteed.

For your second-year anniversary, you were going to a place you’d enjoy, somewhere you always wanted to go: Sleepy Hollow, New York. Originally called North Tarrytown, it changed its name to Sleepy Hollow in 1996. It came to popularity but Washington Irving’s ‘The Legend of Sleepy Hollow’ where the author now lays to rest in the cemetery.

Still having time before checking in, you went to Tarrytown in order to just wander around the picturesque town. The Tarrytown Music Hall wasn’t open, but it was still beautiful in its exterior and Dieter adored any historic exterior and so adored this town. After lunch, you went to the Sleepy Hollow Souvenir Store and tried to not buy so much.

Dieter insisted you splash out for accommodation, so you were spending two nights at the Castle Hotel and Spa. The room was lavish with a four-poster bed and fireplace. Wrapping his arms around you, Dieter insisted on immediately trying out the bed.

As you had planned a few nighttime festivities such as the Pumpkin Museum of Art, the Pumpkin Carousel, the Pumpkin Windmill, and the Pumpkin Planetarium, you saw no problem in this.

*****

The following morning, you had breakfast at the Headless Bagel, purely because of its name. After picking up some Halloween themed pastries from a bakery, came all the walking. Starting on Beekman Avenue, you made your way along the Hudson River to find the lighthouse which was built in 1883. You then made your way to the Sleepy Hollow, originally the Tarrytown cemetery which changed its name to the Sleepy Hollow Cemetery to honour author Washington Irving. His monument was protected from picky tourists, but you went to honour him in passing. You found the Headless Horseman sculpture before making your way to the bridge. It wasn’t the bridge that was in the film or from the folktale as that was now a modern bridge commissioned by the Rockefeller family and now has a placard stating its historic location. This bridge was a beautiful wooden one and hauntingly romantic.

This was the perfect location for Dieter to propose. It didn’t want to do it on the bridge as he didn’t trust himself not to fall into the river. He waited until you both crossed the bridge. Your back was to him the moment he got down on one knee, he moved to get the ring out of his jacket pocket when something caught his eye.

“Ah! A snake!”

It was at this point you turned around to find your boyfriend running towards you in fear. He sort of glomped you but had enough sense to not fall to the ground. He pointed to where he thought he saw the supposed snake. You looked over to where he was pointing but only saw a stick.

He felt embarrassed at the blunder but was soon replaced by sadness that he missed out on the perfect opportunity to propose but he shook it off.

The next location the Union Church of Pocantico Hills held the last works by Henry Matisse. Dieter was mesmerised by the stained-glass windows, and he quietly explained the story of how Nelson Rockefeller commissioned the artwork for his late wife, Abby in 1948. He pointed out the Rose Window, Matisse’s last work and the nine windows which were designed by Marc Chagill, a Belarusian-French artist you hadn’t heard of, but you certainly found the windows beautiful.

It certainly cheered Dieter up and he thought of going to Plan B of Operation Sleepy Hollow: propose over a romantic candlelit dinner followed by a night of passionate lovemaking, bagging best boyfriend award in the process.

*****

After lunch, you went back to the hotel for a break before dinner. You had made your way to the bathroom, so Dieter knelt down to untie his shoelaces; he had the sudden thought of relocating the ring box, so he reached over to get it from his jacket but then something broke.

You heard a pained scream and rushed out of the bathroom. Dieter was on his knees unable to move with tears streaming out of his eyes. He was taking short breaths as moving any part of his body was causing immense pain.

“What happened?”

“My back!” he gasped. “My back!”

You put a hand to his chest, “Let’s try and get you up, okay?”

Putting hands under his armpits, you managed to get him sitting on the edge of the bed. You took his shoes off with no problem.

“I’m going to give you a painkiller, okay?”

He didn’t nod as he feared it would cause pain, but you gathered from his whimper that he consented, so you managed to administer it.

“Now I need to take your pants off.”

It was a gruelling experience for Dieter and the whole time he was whimpering in pain and mumbling how the removal of clothes should be sexy, but you managed to get him down to his boxers and lying face down on the bed. Leaving him for a few seconds, you came back from the bathroom with a hot towel and placed it on his back. He settled down after a few moans of pain. His back was very tense and twitched whenever you touched it.

The painkiller must have kicked in or the hot towel was working but Dieter was soon feeling less pain in his back. Soon after he felt a cooling sensation, the towel was removed from his back, and you were rubbing something in.

“What is that?” he asked.

“It’s Tiger Balm, it’s really good for muscle pain.”

He gave a groan of approval and soon you heard him snoring softly.

*****

Dieter woke up sometime later, he didn’t dare try moving and he worried that his back would flare up again, so he stayed where he was. He managed to follow you with his eyes as you came back into the room.

“How are you feeling?”

“A bit stiff,” he mumbled.

“Well, you are going to have a deep tissue massage tomorrow morning. I went down to the front desk and booked you in while I cancelled out dinner.”

“You did?” you nodded. “But what about the Farmers Market?”

“I can do that on my own. I don’t think you’d survive all that walking.”

He grumbled in agreement, “Unless there was lots of sitting.”

“Do you think you could handle sitting now?” He gave a mumble in place of a shrug, so you managed to slowly get him to stand up. After putting on his teddy bear coat, you moved him to a chair with good back support and placed an ottoman under his feet. He grumbled his thanks.

“I’m sorry I ruined our anniversary.”

“You didn’t ruin it, it’s not your fault your back died on you.”

“But we were going to have a romantic dinner and…” he couldn’t finish his sentence.

“Have a night of passionate lovemaking?”

Dieter almost started crying at the thought of all that was being missed out.

“We could try,” he shyly suggested.

“Sex won’t fix your sore back; it might make it worse.”

“It might. If I lie down the whole time and you can sit on my-“

“We’re not risking anything,” he pouted. “We can do gifts?”

He wiggled his toes in excitement, “Yes, let’s do presents!”

You moved over to where your bags were. Pulling out your present for Dieter, you moved over to his bag. He stopped you opening it, just letting you carry the whole bag over to him. Pulling out a wrapped gift, he handed it to you while you put his bag away and put your gift in his lap.

He gleefully but carefully unwrapped his present to reveal the glorious tie-die beneath.

“I’m Kenough?!” he held up the hoodie. “I love it!”

It was now time to unwrap your gift; it was a book.

“Making the Monster: The Science Behind Mary Shelley’s Frankenstein.”

“I figured you might want to learn all the history science stuff behind your favourite book.”

You hugged the book close to you and made your way over to Dieter in order to plant a giant kiss on his cheek. You gently hugged him.

“I love it! I’ll not to read it all in one sitting.”

“You want to read it now, don’t you?”

“Yeah, but how about some room service?”

*****

“How was the massage?”

“Amazing! My back is still stiff, but it doesn’t hurt like hell anymore,” he was sitting in the armchair donned in his new favourite hoodie. “How was the Farmers Market?”

“Amazing! So much lovely produce! I could’ve bought one of everything, but I don’t know if I can bring back fresh produce.”

“We’re in the same country.”

“Yeah, but isn’t there a rule about bringing food across state lines?”

“I don’t think so.”

You hmphed, “I guess it’s just an Australian thing. But I got lots of other great things!”

You pulled things out of your tote to show your smiling boyfriend: jams, soaps, various baked goods as well as…

“Cheese?”

“You bet I got cheese! If I can’t bring it back with me, I’ll eat it all on the spot.”

“I think you can bring it with us.”

“I also got you a handmade heat pack. They told me that when it heats up, it smells like pancakes.”

“So I’ll smell like pancakes?”  he loved the thought.

You were surprised you still had room in your suitcase after all your purchases, but you managed to fit everything in. Thankfully, Dieter brought his trusty Crocs with him, so he didn’t have to endure the thought of how he was going to put his footwear on.

The hotel staff were very helpful in getting your luggage and Dieter into the car and soon, you were both on your way back to New York City.

As Dieter watched the trees go flying past, his mind began to wander; he was rethinking his proposal plan. Halloween was approaching and you were both heading to a fancy costumed ball. It would be the perfect opportunity to propose as it was your favourite time of the year so you would already be in a happy mood. So now it was Operation Halloween Proposal: dress up and go to romantic themed ball, propose in super romantic setting, spend the night making passionate love, best boyfriend award guaranteed.

Films referenced: The Mummy (1999), Sleepy Hollow (1999), Barbie (2023)

Book referenced:

Lovingly tagging @boliv-jenta @simpingcowboy @ellenmunn @o-sacra-virgo-laudes-tibi @brilliantopposite187 @chaithetics @myloveistoolittle @cevans-is-classic @glshmbl

[richardnixonlibrary]

#OTD 10/23/1972 President and Mrs. Nixon made a campaign visit to New York State. Their motorcade traveled from White Plains to Pocantico Hills. In Tuckahoe, President Nixon received the key to the city from Mayor Robert D'Agostino. The President later spoke at a campaign rally at Nassau Veterans Memorial Coliseum in Uniondale, Long Island.

(Images: WHPO-D0774-13A, D0777-23A, D0786-09)

[lastknownwork]

Title: La Rosace (Rose window)

Artist: Henri Matisse

Year: 1954

Medium: Gouache, pencil and paper cut-out on paper; stained glass

Dimensions: 109 × 109.4 cm (42.9 × 43.1 in)

Location: Private collection; Union Church, Pocantico Hills, New York

[entiremagazine]

The Farm-to-Table Movement: Restaurants Leading the Sustainable Food Revolution

In a world where sustainability and conscious consumption are becoming more important, the farm-to-table movement has taken center stage. More and more restaurants are committing to locally-sourced ingredients, offering diners fresh, seasonal food while reducing their environmental impact. From small towns to bustling cities, chefs are redefining the dining experience by connecting us directly to the source of our food.

Let’s explore how the farm-to-table movement is transforming the food industry and which restaurants and chefs are leading this sustainable food revolution.

What is the Farm-to-Table Movement?

At its core, the farm-to-table concept is simple: restaurants source ingredients directly from local farms, markets, and sustainable producers. This minimizes transportation emissions, supports regional farmers, and ensures the freshest ingredients. Instead of relying on mass-produced food, these chefs focus on seasonal and sustainable fare.

The result? A deeper connection to the land, less waste, and a commitment to ethical food practices.

Why Farm-to-Table Matters

Supports Local Farmers: Restaurants that embrace farm-to-table sourcing build relationships with nearby farms, contributing to local economies and ensuring farmers receive fair compensation.

Environmental Impact: Sourcing food locally cuts down on carbon emissions from transport, making it a more environmentally friendly option. It also reduces the need for preservatives, as food doesn't have to endure long shipping times.

Healthier Ingredients: Fresh, locally-grown food is often richer in nutrients, offering diners a healthier, more natural dining experience.

Seasonal Menus: Farm-to-table restaurants thrive on seasonality, which means you’ll always get the freshest produce at its peak. This results in more flavorful dishes and a unique, rotating menu.

Top Farm-to-Table Restaurants Leading the Way

Here are some standout farm-to-table restaurants across the country that are committed to sustainability and locally-sourced, fresh ingredients:

Blue Hill at Stone Barns (Pocantico Hills, New York)

Located just north of New York City, Blue Hill at Stone Barns is one of the pioneers of the farm-to-table movement. Led by Chef Dan Barber, this restaurant emphasizes sustainability by growing much of its produce on-site. It offers a unique dining experience where guests can taste the farm’s bounty in every bite.

Highlight: The menu changes seasonally and features vegetables, meats, and dairy raised and grown on-site, offering an unparalleled farm-to-table experience.

The Farmer’s Cow Calfé & Creamery (Mansfield, Connecticut)

A gem in Connecticut, The Farmer’s Cow Calfé & Creamery focuses on sourcing fresh, local ingredients from farms in the region. From sandwiches to their delicious, farm-fresh ice cream, the restaurant prioritizes sustainability and transparency in its ingredients.

Highlight: The cafe offers seasonal sandwiches, soups, and ice cream made from farm-fresh dairy, connecting diners to the Connecticut farming community.

Chez Panisse (Berkeley, California)

Often regarded as the birthplace of the farm-to-table movement, Chez Panisse was founded by chef Alice Waters in 1971. The restaurant has been a champion of organic, locally-grown produce for decades, and it continues to set the standard for ethical dining.

Austa ( Algarve, Southern Portugal)

One such gem is Austa, a Portuguese farm-to-table restaurant in Algarve, Southern Portugal that embraces honest eating with a commitment to seasonal ingredients and local producers. Serving breakfast, light lunch, drinks, and dinner, Austa’s menu is rooted in simplicity, allowing diners to enjoy the freshest produce while savoring traditional Portuguese flavors. Austa is a beautiful example of how a farm-to-table ethos can enrich both the palate and the environment.

River Cottage Kitchen (Axminster, England)

For a global perspective, the River Cottage Kitchen in England is committed to organic farming and sourcing all of its produce from local suppliers. Founded by chef Hugh Fearnley-Whittingstall, this restaurant aims to reconnect people with the land and sustainable agriculture.

How You Can Support the Farm-to-Table Movement

Supporting farm-to-table restaurants isn’t just about enjoying a delicious meal—it’s about making conscious choices that benefit the environment and local communities. Here’s how you can help:

Choose farm-to-table restaurants: Seek out eateries that prioritize local and sustainable ingredients.

Support local farmers markets: Buy directly from farmers to reduce your carbon footprint and encourage sustainable agriculture.

Cook seasonally at home: Embrace seasonal ingredients in your cooking to mirror farm-to-table practices in your own kitchen.

Spread the word: Share your experiences at farm-to-table restaurants and encourage others to embrace sustainable dining.

Farm-to-Table: A Delicious Future

The farm-to-table movement is more than a dining trend—it’s a path toward a more sustainable future. As more restaurants and chefs commit to locally-sourced, ethical ingredients, we all benefit from a cleaner planet and a closer connection to our food.

Next time you dine out, don’t just settle for any meal—seek out a farm-to-table restaurant that’s championing the sustainable food revolution. Indulge in dishes that showcase the purity of seasonal, locally-sourced ingredients, where each bite tells a story of the land it came from. You won’t just be savoring fresh, vibrant flavors; you’ll be making a conscious choice to support local farmers, enrich your community, and contribute to a more sustainable future. Dining with purpose has never tasted so good.

[littlestarwithoutsky16]

The Untapped Potential of Dairy Beef: From Dog Food to Delicacy

How dairy farmers in the United States are turning culled dairy cows into premium beef

Meat from dairy cows has long been undervalued in American kitchens and restaurants, often ending up as dog food or fast-food burgers. However, a new trend is emerging, with some farmers in the United States starting to sell meat from culled dairy cows as premium beef. By allowing mature dairy cows to pasture longer, their fat returns to the muscles, resulting in meat that is richer and more tender.

While this practice is common in Europe, it has been largely overlooked in the United States, where most steaks come from grain-fed cattle. But a few pioneering farms and restaurants are changing the perception of dairy beef, offering a sustainable and flavorful alternative to traditional cuts.

A Growing Market for Dairy Beef

Traditionally, dairy cows are culled at around six years old and sold for a minimal price to be used in low-value products. However, farms like Mindful Meat in Marin and Butter Meat Co. in Pavilion, New York, have started selling meat from culled dairy cows and have successfully convinced skeptics of its quality. Blue Hill, a renowned restaurant located on the Stone Barns farm in Tarrytown, New York, has been serving dairy-cow beef in its dining room and cafeteria.

These initiatives are slowly creating a market for dairy beef in the United States.

The Benefits of Pastured Dairy Cattle

By allowing dairy cows to pasture longer, farmers can tap into the potential of their meat. The fat, which would typically go into milk production, returns to the muscles, resulting in a more flavorful and tender meat. Stone Barns, for example, allows their dairy cattle to graze on Pocantico Hills grass before becoming the highlight of their tasting menu.

The beef dishes at the restaurant are made with culled dairy meat, which is also sold at their store. However, for this trend to become more than a boutique experiment, a wider market needs to be developed, and small dairy farmers must be convinced of the benefits of pasturing their cattle for longer.

Overcoming Challenges and Creating a Market

Creating a market for dairy beef requires a shift in perception and the development of a recognizable brand. Chef Dan Barber of Blue Hill believes that dairy beef should carry a name that develops cachet, similar to Black Angus or Niman Ranch. This would help differentiate the meat and create demand among consumers.

Tim Joseph, founder of Maple Hill Organic, a consortium of grass-fed dairy farms in New York, notes that while some farmers have been selling their culls to premium beef companies, most do not. Convincing small dairy farmers to pasture their cattle for an additional six months requires education and support, as it is an added expense. However, the potential for increased profits and a sustainable source of meat make it a worthwhile endeavor.

The Rise of Dairy Beef in Restaurants

Restaurants like Gage & Tollner in Brooklyn, New York, and Blue Hill have embraced dairy beef and incorporated it into their menus. Executive chef Sydne Gooden of Gage & Tollner has been buying dairy beef from Butter Meat Co. and using it for lunchtime burgers. She praises the flavor and succulence of the meat, particularly the aged fat.

Blue Hill recently conducted a blind tasting of choice-grade steaks from grain-fed and grass-fed animals, as well as dairy cows. The dairy beef emerged as the clear winner in terms of flavor, richness, complexity, and tenderness. Despite its quality, dairy beef does not receive top grades due to the color of its fat, which differs from the industry standard.

The Environmental Benefits of Dairy Beef

Beef from dairy herds has a lower carbon footprint compared to that from dedicated beef herds. As dairy cows are primarily raised for milk production, their meat is considered to have a shared carbon footprint with other dairy products. This makes dairy beef a more sustainable option for environmentally conscious consumers.

The emergence of dairy beef in the United States offers a unique opportunity for struggling dairy farmers to diversify their revenue streams and create a sustainable source of income. By pasturing dairy cows for longer, farmers can produce meat that is rich in flavor and tenderness, challenging the dominance of grain-fed cattle in the meat market. However, for this trend to become more than a niche market, a wider consumer base needs to be developed, and small dairy farmers need support and education.

With the potential for increased profits and the environmental benefits it offers, dairy beef could become a valued and sought-after product, bringing a new lease of life to the dairy industry.

[seenbydarci]

Union Church of Pocantico Hills

Tarrytown, NY 

October 2023

[nerdcations]

Stained-glass windows by European masters, commissioned by the Rockefeller family, adorn this unassuming country church. Henri Matisse’s last commissioned work, the Rose Window, and nine windows by Marc Chagall create a dramatic combination of light and color, art and spirituality. Step inside and be inspired.

[americanbuildings]

VIEW OF NORTHWEST FACADE FROM WEST - Kykuit, Orangerie & Greenhouse, 200 Lake Road, Pocantico Hills, Westchester County, NY

[autumncottageattic]

source

[carewren]

At Rest In The Golden Sun "At Rest In The Golden Sun" ©2019 Karen Johnson All Rights Reserved With winter starting to come upon us I thought I would share this autumn image I took at Blue Hill Stone Barns on the Rockefeller Estate in Pocantico Hills, New York. I love the golden sun of autumn.

[total-food-service]

Westchester’s Blue Hill at Stone Barns Set To Convert To Chef-in-Residence Program With Barber’s Departure When Blue Hill in New York City and Blue Hill at Stone Barns in Tarrytown, New York reopen their doors in 2021, the Michelin-starred restaurants — which have been closed in their original formats since March — will operate under different names and formats, chef and co-owner Dan Barber. 

[billionaireaddresses]

Westchester Tops List of Most Expensive Home Sales Outside NYC

Westchester Tops List of Most Expensive Home Sales Outside NYC

Most Expensive Sales Outside New York City

Industry blog PropertyShark released their latest research this month, tracking the priciest transactions this side of Manhattan.

The list considers every home sold in every county north of New York City last year. Of the top 10 most expensive properties sold, eight of them were in Westchester County. (The other two went to Dutchess, if you care.)

Sales…

[livelymorgue]

July 8, 1929: “The only deviation from the daily routine at Pocantico Hills was the presence on the dinner table tonight of a big birthday cake,” The Boston Globe reported, showing John D. Rockefeller cutting yet another cake on the occasion of his 90th birthday. Otherwise, it was a usual day with some business matters, some holes of golf and a nap. Photo: The New York Times

[gibertgaragedoors]

Which is the best company for a garage door company in Cross River?

If you are looking for the best company for garage door repair in Westchester , then Fast Local Westchester Garage Door is the right choice for you. We are here to provide first-class garage door repair and installation services at highly affordable rates. For many years, we have been serving thousands of families in Westchester and surrounding areas. So, call us at- (914) 368 7440

[seatoftheempire]

Kykuit, seat of the Rockefellers at Pocantico Hills, Westchester County, New York.