Museum of Rusty Dusty Stuff

Brian Boland’s Museum of Rusty Dusty Stuff, Post Mills, VT

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Brian Boland owns the Post Mills Airport in tiny Post Mills, Vermont. The airport is best known for its hot air balloons that gently waft over towns in the Upper Valley region of the Connecticut River, and also as the home to several small aircraft, including gliders.

Lesser known is Boland’s penchant for collecting major amounts of stuff, from rusty old cars, motorbikes, and abandoned firetrucks to ancient creepy dentist equipment that makes your teeth hurt simply by looking at it. He houses his treasures in an airy multi-story building that he calls his Balloon Museum, but others call it Brian’s Museum of Rusty Dusty Stuff. His displays are creative in their execution, some totally chaotic and others neatly arranged. Much of it has a balloon-related story, although some things are far from conventional ballooning material, like a minibus made into a hot air balloon “basket.” To say his collection is eclectic is putting it mildly. Extremely mildly. One can never see it all on a single trip. There’s too much hanging overhead and hidden deep in the recesses of the large, sunlit building.

Where does it all come from? Much of it was spotted from the air while ballooning over the countryside. Apparently all seven of his firetrucks were discovered that way.

Oh, and the other thing you might want to check out while there is the Vermontasaurus, a 122-foot Boland creation made of scrapwood. There’s even a baby ‘Saurus nearby. No one can say Brian Boland isn’t creative.


Post Mills Airport
104 Robinson Hill Rd.
Thetford, Vermont 05058


Peaches in a Pie

The very best peaches available here in Vermont start with Pennsylvania peaches that show up in mid-July at local farmstands and  co-ops. Eventually our next-door neighbor, New Hampshire, produces some great peaches, as well, a fairly recent addition with sufficient abundance to supply the marketplace.Peaches (2)

While I’m a big fan of peaches au naturel, simply cut up into cereal, or at most, combined with plain Greek yogurt, my husband is a fan of peach pie. So, today we will make pie! I like to keep it as simple as possible, so I go for the frozen pie crust, when possible. After all, it’s summer, and the livin’ is supposed to be easy!


Pastry for a two-crust pie
4 to 6 cups ripe peaches, peeled* and sliced
2 tablespoons lemon juice
1 to 1 ¼ cups sugar
¼ cup flour
Freshly grated nutmeg, to taste

Roll out the bottom crust and place in a 9-inch pie plate.
Sprinkle peaches with lemon juice.
Mix sugar and flour together. Add to peaches and mix well.
Place filling in crust. Grate nutmeg on top.

Wet edges of bottom crust with cold water. Roll out top crust and place on top of filling. Trim edges and pinch bottom and top together. Cut vents into top, fancy or plain, your choice.

Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes.

Delicious served warm with ice cream.

*Note: The best way to peel peaches is to submerge in boiling water for 30 seconds. Skins will slip off. Do not overcook or they will be mushy and hard to handle.