squash blossom

2011-11-20T17:37:00.000-08:00

www.theuprootpieco.com

Check it out.

A long hot summer!

2011-11-10T05:41:00.000-08:00

First, I would like to apologize for the length of time it has been since Squash Blossom has been updated. However, as most of you know The Uproot has taken most (okay all) of my time as of late. I couldn't be more excited how well received it was in it's first season. Now with putting the oven into hibernation for the winter also comes some free time. I will be working on a new website and switching the Squash Blossom blog over to The Uproot Pie Co. blog. So, stay tuned for future updates. . . I am very excited about the coming spring and seeing every ones faces again!

This past summer brought us to the Rockland, Camden, and newly formed Union Farmers' Markets, Plein Air our wine night with Oyster River Winegrowers, weddings, receptions, fundraisers, birthdays and harvest festivals at The Farnsworth. I couldn't be more grateful to everyone for supporting The Uproot!

So, stay tuned, there is plenty more to come...

Vote for your favorite Farmers' Market!!!

2011-06-27T14:40:00.000-07:00

Farmers' Markets are spreading across the country like wild fire. My friend and fabulous farmer Trish and I started the Union Farmers' Market, this is our first season and we are kicking butt!... take a moment to vote for your favorite market wherever you may live!!

Plein Air

2011-06-07T04:23:00.000-07:00

Join us every first and third Tuesday of each month from 5pm-6pm for locally made wine and wood fired pizzas at Oyster River Winegrowers!

The Uproot Pie Co. and Oyster River Winegrowers has teamed up to give you a relaxed and fun evening of wine and pizza at their renovated barn in Warren!

Don't miss the opportunity to get to know your local wine makers!

See you there!

ummm, yes please!

2011-05-26T19:24:00.001-07:00

A week of non-stop-early morning to early morning working and we finally christened the new oven a couple of nights ago. Some Rocky Mountain Sage, a little Laphroaig, a few blessings, and some unbelievably supportive and loving friends, we lit a little fire to dry her out...

Today was my first market... and within two hours I was sold out. With many, many, many thanks to Andy, this new venture is being handed off to me. With great love and gratitude I move forward with The Uproot Pie Co.! (check out more pictures on Facebook!!)

also introducing....

2011-05-05T11:51:00.000-07:00

Not only am I working to start the Uproot Pie Co. I have also teamed up with a local farmer and have started the Union Farmers' Market right on the common in the little village of Union! I have ten vendors signed up and ready to start at the end of May. If you live nearby we would love to have you stop by!!

Vendors include:

Whitefoot Farm

Terra Optima

Appleton Creamery

The Uproot Pie Co.

Guini Ridge Farm

I love Pie

Two Wise Women

Salamander Hollow

Fiddlehead Goods

Bud and Linda Bailey Farm

We are also very excited to have Paddy Mills playing at the first market on May 27th and Cinder Conk will be joining us later in June!! Stay tuned and check out The Union Farmers' Market Facebook page!

Introducing.... THE UPROOP PIE CO.!!

2011-04-16T12:11:00.000-07:00

Finally... here it is... the plans to my new business venture. To what will hopefully get me through the summer and early fall...

All Andy's secrets blogged about for all to see. (What, they don't make any sense? you don't think you could build a trailer - from scratch- and wood fired oven with these plans? ....you're crazy! or human?)

So far I have been accepted to the Rockland, Camden, and Union Farmers' Markets (the Union one I am starting up with a friend!) and that will run from Wednesday - Saturdays. Andy just spoke with a local wine maker and he has a beautiful barn on his property and is interested in wine/pizza nights. More to come on that as soon as I chat with him. It is all so exciting. Andy just finished welding and painting the trailer. Next up axels and wheels then the oven... whew!

Cheers to The Uproot Pie Co.!

(oh yes, and I should mention The Uproot Pie Co. is on facebook, that's right, facebook... so go check it out, there are plenty more pictures!)

"Jump and the net will appear"

2011-03-20T14:47:00.000-07:00

I know I've been saying this for a while now but change is in the air. I begin training a new gal to take over for me at Sweets & Meats tomorrow, which means something WILL be happening whether I am ready for it or not. Adjusting to life being independently employed (or independently UN employed as a friend just told me) will be challenging and exhilarating all at the same time. But the support is there and by the grace of the Universe this new venture will carry me along for a bit. Keeping my fingers crossed and gathering steam by May i will be up and running. I'll be posting a link to my new business soon!

bread marathon Saturday....

2011-02-26T10:04:00.000-08:00

Loaf one just out of the oven, perfectly blistered just the way I like it... crisp crust and smelling like heaven. This is the third batch of bread, I'm a bit obsessed with the same recipe, changing it, adding more water each time, I have yet to be disappointed. Doubling the recipe I get three boules and five little demi baguettes (for veggie meatball subs tonight!). Yesterday was a great day for mixing while we endured yet another snow storm - it was beautifully blustery and perfect around ten last night for shoveling and running in the snow with Finn.

When not in the kitchen mixing, I spent my time upstairs... here:
warm and quiet next to the fire. More bread pictures to come later as they emerge from the oven. Thank you Nancy Silverton! and cheers to a peaceful Saturday baking.

Ummm, yes please

2011-02-25T06:54:00.000-08:00

French toast cooked in bacon fat... wait, let me rephrase, cooked in bacon fat from a pig raised by our dear friends Dwight and Maggi. Crispy, eggy, cinnamony goodness.

Directions:

1. Take white bread slices

2. Dip in eggy, milky, cinnamony mixture

3. Fry in the same pan as your bacon

4. Voila! Bacon fried french toast.

If you haven't tried it, you should not miss it... it's the simplest things.

This is how we are spending our millionth snowy day at home. I'm also getting ready for a bread marathon and soup for dinner. More pictures when I can find my camera cord!

Enjoy your snowy Friday!

dinner tonight....

2011-02-20T06:36:00.000-08:00

This recipe from Gourmet is a quick warm dinner for these cold windy days... we are staying in today - waffles for breakfast, soup and pie for dinner. A day to gather myself for the coming weeks, fill out paper work (for my spring project... stay tuned!) and rest my body. Hope everyone is fairing well through the winter, we're almost there!

FOR PASTRY DOUGH

3 cups unbleached all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon fine sea salt
8 to 10 tablespoons ice water

FOR FILLING AND GLAZE

1 medium boiling potato (5 oz)
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
9 oz good-quality white Cheddar, coarsely grated (2 1/2 cups)

MAKE DOUGH:

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.

MAKE FILLING AND GLAZE WHILE DOUGH CHILLS:

Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
Whisk remaining egg in a small bowl and reserve for egg glaze.

ASSEMBLE AND BAKE PIE:

Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

grey. very grey.

2011-02-13T14:52:00.000-08:00

look what we found!

2011-01-08T17:08:00.000-08:00

Ummm yup! How absolutely beautiful is she??!! It has been in the house mere minutes and we have had all the burners, the broiler, and the stove lit, beets are boiling and of course:

the inaugural upside down chocolate pudding cake. WHICH, I might add, cooked perfectly and evenly. Really! We have officially moved out of 1923 into the land of professional cooking appliances. I cannot wait for the first loaf of bread. Oh and did I mention it fits three FULL sheet pans? (You can be jealous now).

a little taste of Tartine

2011-01-02T14:09:00.000-08:00

I spent most my day yesterday in Tartine heaven. Watching videos viewing their new book, drooling over their bread and being completely inspired. Tartine is a bakery to envy. Owned and operated by husband and wife team Elizabeth and Chad who have cultivated a little pastry mecca in San Francisco. I have been once and watched as the line grew around the building as the day progressed and lasted, I am sure, until their doors have closed. Just felt like sharing what inspired me yesterday in the land of bread and pastry. Thank you Tartine.

Tartine Bread from 4SP Films on Vimeo.

Thoughts over coffee.

2010-12-18T05:39:00.000-08:00

As I sit this morning with my coffee, snugged on the couch while the fire slowly takes off the chill from last nights frosty temps I have been a bit contemplative. Actually, I have been quite reflective all week. Could be the approaching solstice, short, cooler days, and finally taking a moment to breathe. Although I have another full day today, I am demanding my mind take this moment.

I just finished reading an essay of a friends on evolution and it has made me wonder just how I have (or have not) evolved over the course of my very short life. How I have adapted to my environments through choices I make or don't make and how I have complete power to go in any direction I wish. How is it we decide which direction that is? There are some of the theory of allowing the forces of the Universe to guide them fully, feeling it is all out of our control. Then there are people who make it happen for themselves. I have come to realize, as with many things in my life, I am pretty dead center - a bit of Universal luck along with a willingness to participate in the direction I am headed. Though having a destination in mind occasionally helps.

The last sips of coffee, I need a refill, the dog is whining and I have some catering to tend to. For now, I will focus on today and leave the Universe to do its thing.

happy holidays...from S&M Market!

2010-12-07T13:20:00.001-08:00

our band of misfits :)

(photo by Jamie Bloomquist)

stay tuned!!!

2010-12-07T13:15:00.000-08:00

I haven't forgotten about ya... there are new things on the horizon that require my undivided attention which has left little time for blogging as of late. But please, keep checking in, more to come soon...

i can now.....chop wood.

2010-11-14T13:15:00.000-08:00

The past two days have been spent getting ready for winter. Something I have never really had to do as an adult. Planting bulbs, raking leaves, and stacking wood on the porch, along with the usual weekend things. Among these "adult chores" I did for the first time today, the most exciting was finally succeeding at chopping wood. I have tried before, but to no avail. Today was the day. No one was around, there were no eyes watching so I went and got a piece that looked like it would split easy and one that was really dry, put it on the block, lined up the ax and just let it drop. I was thoroughly surprised to find that it actually split in half. How satisfying...how completely satisfying.

After feeding the oven all day and a little chili inspiration from Anna, I tossed it all in the pot and into the oven to cook.
Not to worry though... the day wasn't lost to chores...Finn has become quite the frisbee dog...it has become a "family event"..Finn doesn't seem to want to perform unless we are all there watching.... thought I would share a little video:

Hope you all had a wonderful weekend!

what a birthday

2010-10-20T18:14:00.000-07:00

Upon waking on October 14th I saw this:

which didn't look altogether promising after sleeping out of doors (that's right folks... out of doors) the night prior and being awoken in the middle of the night by a truck, a train, a gate opening and closing and then three more diesel trucks waiting for the gate to be unlocked at dawn.
However, as the steam evaporated and Andy lit up his "camp stove" (there are air quotes around this because, to me, it seemed a bit dicey to be using this home made contraption), things were looking up.

(see what I mean by dicey?)
Between the tea and the sun coming up things were looking much better on the morning I turned 30

And we packed up the car and headed to Vermont for breakfast, leaving behind a beautiful morning in a VT state park somewhere off of 302.
Then we were onto Montreal where we ate ourselves silly and wandered the beautiful city streets. Being the hard core tourists that we were are, we even braved 50 mph winds and driving rains to make it to the Museum for Contemporary Art, however on our way home as Andy grabbed my sleeve just as the wind was about to send me down the Rue de St. Andre, we found ourselves in the doorway of the corner liquor store. This meant hot showers, dry clothes and hot toddies (and a movie and nap). By then we were ready to brave the rains again to find dinner.
Surviving a blustery Montreal and a nine hour drive home (thank you Moth radio)... we returned to a very excited dog and a comfy bed.

Early the next morn, I received a text "pick you up at 11..bring your hiking shoes." Not only did the gals pick me up for a hike..there were mimosas and apples and cheese to snack on once at the top of Beech Hill. These gals really know how to hike...

I must say this tops some of my best my birthday experiences....which says a lot considering they have been spent in Hawaii, New Zealand, France, Oregon, and North Carolina to name a few!

xo to all that made such a beautiful birthday week!

a few pics from September

2010-10-02T05:48:00.000-07:00

wrapping up the farm party spreading out the coals
Andy's set up for a well lit outdoor kitchen
breakfast out of the oven...

A finished frittata ... everything is better when cooked in this oven!

pie!!

2010-09-26T06:57:00.001-07:00

Woke up this morning to Andy skipping inside with the most delicious apple pie that had been left on our front stoop. The culprits? Andy's friends Pat and Stephanie...boy can that girl make one davine pie. Coffee and pie for breakfast. What a perfect way to start a cool fall morning!

it is fall once again

2010-09-19T06:52:00.000-07:00

Just returning from our morning walk my cheeks are still cool from the crisp air. Finishing my coffee and reflecting a bit on the summer that, as Maine summers go, went by in a flash. Preparing for change and a shift in weather. Preparing to go out on my own. Appreciating the love and support of all my friends and family. Trying to stay grounded while in a whirl of information fills my brain. Goodbye summer till next year. Welcome fall!

One of my favorite pictures from the farm party taken by Jamie Bloomquist. (check out his website here) an amazingly talented photographer who graciously shared his photos with us!

farm party 2

2010-09-12T10:03:00.000-07:00

Boy was this oven worked last night. 90 doughs (at least) were tossed, stretched, and rolled onto peels, slid into the oven and presented to the fantastic mass of people who attended last nights party. The beautiful rounds (well mostly round) of molten pizza were consumed faster than we could produced them while some pretty serious blue grass was happening over by the fire pit with banjo's, fiddles, guitars, drums, and beautiful voices.

Thanks to all who attended, and brought the tasty toppings, donated brews and wines, creative energy and great conversation. What an amazing group of friends we have found and are eternally grateful for you all!

and we burned all night long!

2010-08-22T10:19:00.000-07:00

to the garden party
Dough and beer ready for consumption...
an amphitheatre for music and lounging...
first loaf from the oven!!
pure deliciousness...
what a beauty (and check out that amazing door...custom fit)
The garden party was such a success we have already scheduled a second more music, more food, more people, more fire...

this is why I haven't written:

2010-08-10T13:59:00.000-07:00

We started here.....

a memorial to the enormous bullfrog we found when clearing a pad for the foundation (bullfrog is still living, just relocated to the field...he ribbits pretty loud every now and again...)

and ended up here....

(had to show this photo...Andy "put her to bed" so she wouldn't get rained on)

The farm party is right around the corner...so more pictures to come!

Oh..and yes I helped..but SOMEONE had to take pictures.....

another day in pictures

2010-07-26T15:25:00.000-07:00

Life is such bliss when spent here:

I began my Sunday morning swinging in this hammock drinking my coffee
turns out, Sunday was Farm Day in Maine...so we went to visit Andy's friend, Perry Elle, at Elle's Farm on our way to check out some tractors (clearly I was along for the ride).
if anyone knows what kind of flower this is, would love to know...it's blooming and beautiful in the garden-farm.
ohhh, and did I mention we started digging for the oven.
think prep table!
I ended my day with a beer in the hammock with this view
and as I crossed the bridge to the island on my drive home Sunday night. For real.

Hope everyone enjoyed their Sunday!

the fourth....

2010-07-05T17:57:00.000-07:00

So I woke up and rolled out of bed at 7:30am and followed the dog outside. Thinking I would let him do his business and head straight back to the comfy place I came from. However, I ended up wandering into the garden and came across the raspberry bush...well...bushes...

and I started eating....
and eating....then, came to the strawberry patch and kept eating...
and eating. Then I went inside, started water to boil for coffee and grabbed a bowl to fill
the flowers were covered in morning dew..it was already 70 I was sure... warm enough to be wandering around barefoot in my pj's.
the sun shining on the garden was unbelievable.....
and the bumbles were buzzing everywhere collecting pollen from the beautiful flowers scattered amongst all the edible plants...
So that morning, what else was there to do but make french toast, accompanied with some pretty divine coffee and had breakfast on the porch (well, almost, this sun is a bit too hot for my hot blooded man)... but it was just as good inside the timber-frame.
That night we returned to the same porch and the same field after a quick trip to Portland for a potluck with Andy's friends and watched our own organic fireworks show as what seemed to be thousands of fireflies blinked their little lights on and off amongst the trees and field. It was so quiet and so beautiful all lit up with the fireflies own natural rhythms. Once again, another magical weekend in Maine!

an evening with sailors!

2010-06-28T13:55:00.000-07:00

Sunday, after an emergency call into work, Andy and I set sail with Mr. Daniel Bennet, Marley, Rea, and Melissa for a gorgeous evening sail. Daniel, our seasoned sailor, took us for a little jaunt out past the breakwater into Penobscot Bay for a beautiful view of the Camden Hills.

Daniels boat that he has spent hours (upon hours, upon hours, upon hours refinishing)

the stove that boiled our water for tea on the ride home

but first we enjoyed some beer and snacks

Melissa, keeping warm on our journey home

beautiful Rea (first mate of course) enjoying the breeze

lovely Marley... Rea's momma getting us out of the harbor

and last but not least...our captain Daniel (Marley's man and Rea's poppa).

What a perfect way to spend a Sunday afternoon. If I ever disappear it would be a pretty good guess that I have hijacked Daniel's boat and set sail for the horizon!

Is this really my life???

2010-06-19T09:34:00.000-07:00

Breakfast with a friend this morn.... what a feast! Sitting in the sun with a perfect ocean breeze, this is how Ainslee and I began our morning after coffee #1 at the beach. It just doesn't seem possible sometimes. Good things in the works for the future which has encouraged me to settle into the cottage and make it more my own. More to come on that soon....welcome summer!

a weekend with my girl... and home again.

2010-06-07T09:27:00.000-07:00

How inspiring it was to be with my girl...how beautiful it was that my girl and my boy were immediately in sync. How perfect the lazy weekend was in North Carolina. Oh, how HOT it was!!

Good thing we had a fan and Andy... (who the gentleman in the back is I can't quite remember). As always it was like we had been together all along. We sat and chatted over coffee about the near future, just like old times. It went by all to fast, as usual but she is taking the trek up here next month with a great new addition Suze!

Returning home, however wasn't too shabby... we returned to the warm weather of spring in Maine, to this house:

With a sign out front to tell us:

(Chard in fridge...just in case you can't see)

Which came from the garden/farm that is booming in Andy's back yard (thank you Nate):

oh... and lets not forget the peonies that are blooming:

and blooming:Then off to Andy's family camp today to enjoy our day off... which has a view like this:
and peaks over rose bushes for that spectacular view:
oh and a little skipping of rocks (which, I might add...Andy is pretty amazing at...if there were a rock skipping competition today, he would have won). Good job Andy. Turns out the dog thought the rocks were a blast to chase and we actually had a moment of swimming (panicked as it may have been, all four paws were off the ground).
The boys played so so hard, they both fell asleep in the car while driving home. (Yes, I took this while driving...but eyes were on the road, I promise.)

So this is what we have been up to. So busy playing, I've hardly had time to write. Hope you enjoyed the update in pictures... Till next time!

life is pretty damn good...AhhhhASAh

2010-05-24T15:35:00.001-07:00

aaahhh, things are a bloomin'! I spent yesterday making the cottage a little homier... I haven't had many weekends here and it was beginning to show. I planted the window boxes with a mixture of edibles and non-edibles which felt really nice since I don't have my own garden this summer. Between my landlord Jon and Andy's near farm I think they could feed a small country. That and I was really curious if I would have the time I would need to dedicate to it. So I have planted the basic kitchen herbs and I will help Jon out whenever he needs me (we have all had fresh lettuce for over a month now!). Speaking of which, I am off to make a salad for dinner. Hope everyone is having a happy spring and enjoying this beautiful weather!

happy dog?!

2010-05-10T17:50:00.000-07:00

Finn and I mixed things up this weekend and went exploring new beaches on another island not too far away...sooooo fun.... clearly!

Sweetgrass Farm Winery and Distillery

2010-05-03T15:59:00.000-07:00

On Sunday, Andy and I motivated and drove the ten minutes down the road to go scrounge up some Back River Gin from Sweetgrass Farm Winery. I am really not much of a fan of gin, however, one night I was handed a glass of chilled Back River Gin and man... it was really quite amazing! Upon arrival I learned they made much more than gin... there were homemade bitters, wines, ports, apple brandy, vermouth, rum and pure vanilla extract.

Turns out, their gin was named one of the top 50 spirits of 2008 by Wine Enthusiast!

Check out their site using the link above (just click on their name)...oh.. and bonus, on the site, you can watch a lamb video ... (for real Anna, check it out :) ).

And if you happen to be in the area, make sure to stop by. It's a not very well know must see!

Eating these......

2010-04-16T05:34:00.000-07:00

is starting to catch up with me. Yup, you heard it.... I am officially at a place in life where I can not just eat all the sweets and carbs I want ... I never thought this day would happen, it will be a day of mourning for me. April 16th, 2010 - the day Jess Shepard realized she can't eat whatever she wants. Soooo, I will enjoy the pictures and the wonderful scent of fresh hot danish coming from the oven and love them for what they are.

my weekend "retreat"

2010-04-12T15:25:00.000-07:00

Sooo, when I spend my weekends at Andy's my mother calls it my "weekend retreat"... and here are a couple reasons why....

Finn and I had our morning walk to this sweet sweet pond, it was a drizzly morning and the grey was so beautiful and serene... just a perfect walk...
the beginning stages of an enormous garden... I can't wait to see everything in bloom!
and the greenhouse... ohhh the greenhouse. We are already eating spinach, cilantro, arugula, mustard greens, and I think there is kale and a few other greens coming up as well...

Cheers to the weekend retreat.

Hope everyone had a fabulous weekend planting, hiking, biking, canoeing, reading, or just enjoying the sun when it poked out from behind the clouds!

ahhhh.... it's 7p.m.

2010-04-02T15:59:00.000-07:00

The day has finally slowed and I am sitting down with a glass of wine (for those winos out there check out Louis Latour 2008 Domaine de Valmoissine Pinot Noir... pretty damn good)...and The Bread Builders book. I just went to Rankins (the local local (I meant to say that twice) hardware store) and did some pricing of all the materials of the oven that we need. We have Andy's fantastic cousin Josh in on the job to scrape a pad for the foundation and we will be set to go. But for now, I am sitting and reading and relaxing, waiting for my pound cake to bake for a get together tomorrow.

Classic Almond Pound Cake:

1 lb. butter

1 lb. sugar

1 lb. eggs

1 lb. flour

1-2 tsp. almond extract.

Use the creaming method (cream butter and sugar together, add eggs one at a time, then extract, and flour). Bake 350 until done (check after an hour with a toothpick... bake more if still gooey).

It's that simple folks... and I must say, damn good when glazed with a sweet bourbon sauce right outta the oven. :)

Hope everyone is enjoying the sun...more beautiful days to come!

Round II .... Phase I

2010-03-28T15:46:00.000-07:00

Alright folks...here we go again... it's oven building time! And this time, there is actually a serious plan (see photo to left). Andy spent the better half of Saturday drawing up some plans for our brick oven. Using "The Bread Builders" book guidelines, we went out and staked the area we want to build, established dimensions that work and Andy set to putting in on paper (well...on computer). It really felt nice to establish a plan of attack, it is going to be beautiful! (I am really quite excited about the timber frame and slate roof...yup...slate). As you can see in the photo it will be completely sheltered as well as the two tables that will be on either side of the oven (one for makin' the pizza, one for slicing the baked pizza...of course). Next step... laying the foundation. It looks like Friday night pizza nights are really going to happen. YAY!

I am sooooo in love!.... with yoga :)

2010-03-21T15:18:00.000-07:00

Practicing on my mat today I had an amazing moment of complete gratitude for the life I have (as a side note: this may be coming from the last of the high I have been on from the 75 degree day we had yesterday.... look what a little pink on my cheeks does to me!!). Sitting in my beautiful cozy cottage where there are down comforters on my bed to keep me warm, yummy food in my cupboards, hot tea in my mug, a sweet sweet dog napping on my couch and yoga mats rolled up in the corner, I truly couldn't be more content right now. Not needing or wanting anything else and realizing that all things will come in time. Looking forward to longer, warmer days (Happy Vernal Equinox by the way!) and many more sweet moments in the cottage. Would love to hear what you all are grateful for!!

Is it March???!!

2010-03-15T18:18:00.000-07:00

What? Where has February gone?? And what about the first of March? Days have just been floating by here with warm sun and so much to do...hiking, yoga, and just lounging with great people...of course, what gets neglected? Squash Blossom, I know, I know I apologize too much for the lack of posts so I won't, I will just celebrate a full life (and a very demanding dog!) :)

With all the yoga and lifestyle changes, I think tonight I will share with you an Ayurvedic recipe for spicy oil (which, to all those who just gasped at the though of me using spicy oil, is NOT so spicy)... It is quite delicious and good for you in so many ways (and for those who are familiar with the doshas..it's good for all of 'em!). I use this to saute up my veg. for beans and rice nights. It is really delicious....

1 cup canola oil (I use sunflower)

1 Tbsp. cumin seeds

1 1/2 Tbs Hing (asafetida, from an Indian store)

2 Tbsp. mustard seed

1 Tbsp. turmeric

Heat oil in a pan. Add 2-3 mustard seeds in while while it is heating. They will start popping once the oil is hot. Remove the pan from heat and add the remaining mustard seeds and cover the pot. After the seeds stop popping, add cumin seeds, hing, and turmeric. Allow the oil to cool down for 5 min. and then pour in a thick glass jar and store at room temperature.

It is really versatile I hope some of you give it a try!

p.s. turmeric is also called the "poor woman's saffron," for it does many of the same things that its more expensive cousin can do.!

an old standby

2010-02-22T13:55:00.000-08:00

Three hours before we were supposed to be at a birthday party, Andy informs me it's a potluck (why is it that boys are never on top of that stuff??). So I returned to the old standby. My landlord Jon had a secret stash of fresh rosemary hidden somewhere and gave me the most gorgeous bouquet of it. This recipe is one of my favorites and it is due time that I share it with you all! Taken from A Year in a Vegetarian Kitchen by Jack Bishop it has never failed to be a crowd pleaser.. I hope you enjoy.

Rosemary Crust:

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon minced fresh rosemary

8 tablespoons (1 stick) chilled unsalted butter

4-5 tablespoons ice water

Tomato-Goat Cheese Filling:

6 ounces fresh goat cheese, crumbled

3 medium tomatoes cored, sliced 1/4 inch thick and blotted dry with paper towels

1 tablespoon extra-virgin olive oil

salt and pepper to taste

For the crust: Place flour, salt and rosemary in food processor and pulse several times to combine. Add the cubed butter and pulse until pea sized. Gradually add the water adn pulse briefly after each addition. Process until dough just comes together. *DO NOT OVER PROCESS!!*

Flatten into disc, wrap in plastic wrap and refrigerate at least 1 hour.

oven - 375

Unwrap dough and roll into a 12-inch circle. Lat it over a 10 inch tart pan fitting it into the bottom and up the sides. Roll the rolling pin over top to cut off excess dough.

To fill and bake: Scatter crumbled goat cheese evenly over bottom of tart then arrange the tomatoes over the cheese. Drizzle with oil and sprinkle with salt and pepper. Bake until the crust pulls away from pan and is golden brown 45-50 minutes.

Allow tart to cool a bit before serving.

Enjoy!

it might be a bit premature...but I think it's for real

2010-02-13T15:46:00.000-08:00

While Andy was taking a big snooze this afternoon on the couch I was surfing away on the Internet (and in dreamland) as I sometimes do about food. As usual I got a bit carried away by the strong waves of passion I feel about wood fired ovens and upon awaking Andy got an ear full of a grand new scheme in the works about said wood fired oven that, I must add, we had already planned on building come Spring. Well this oven began as a simple clay ordeal and quickly turned into a full scale (once again the "full scale" is part of my dreamland) oven with timber frame and slate roof...(turns out Andy is quite the dreamer as well...thank god).

That being said I was looking at some Portland, OR inspiration as I sometimes do and realized that here in the mid-coast I have experienced nothing that even comes close to the pizza I have been a part of at the bakery in Flat Rock, NC or at Tastebud in Portland, Oregon and I think amongst the crew that I am beginning to meet it would be quite a hit. Sooooo, Andy got in on the scheme... wood fired pizza here in Union once or twice a week, maybe some music by friends (okay...dreamin' again)...but really, amazing pizza and simple desserts out of the oven. How magical!!

Really.... who's with me??!!

(it might be a bit premature, but I couldn't help myself...it's mid February in Maine and the fire is a bit low, this was just the thing I needed tonight!)

......................... dreaming of wood....ovens....fire...and really yummy pizza

savory onion and mushroom scones....

2010-02-02T14:53:00.000-08:00

oh man....oh man....

We had a bunch of mushrooms at work that needed using up...so I found this recipe in La Brea Pastries. The mushrooms are sauteed in olive oil then dry sherry is added and reduced. Toss in some fresh thyme at the end and let cool. Saute the onions in the same pan in 1/4 cup of oil (it is recommend to keep the onions held together in their concentric circles..that was a challenge) with a lid on the pan until soft but not colored. Remove from the pan (intact if possible) and set on a sheet pan.
For the dough:

2 1/4 c all purpose flour

1/2 c. whole wheat

1/2 t salt

1 T plus 1t baking powder

4 T. plus 1 1/2 t butter

1/4 cup olive oil

1 cup heavy cream

process everything except heavy cream until it looks like dry meal

dump into a bowl, toss in the mushrooms. Make a well and add the cream.

Mix together until just combined.

Roll or pat onto lightly floured surface until 1/2" thick (or a little more)...

cut out 2" circles

brush top with a little heavy cream

gently press the onion rings on top.

bake at 350 until firm to the touch and nicely browned about 30-40 minutes

and voi la!

enjoy!

post 100!

2010-01-25T13:14:00.000-08:00

Just so you all know...I am on post 100....it has been over a year and a half since I began posting... this must be the longest commitment I have ever made to anything!! Deserved a shout out I thought.

This is just another post about another beautiful weekend spent here in Midcoast Maine...you may start to get sick of it, if you do, no hard feelings, but I will miss having you read my blog!

Saturday afternoon was spent snowshoeing Mt. Pleasant, the sun was out, the snow was perfect, and we were the only ones out enjoying the scene...it is so breathtaking out there the views are just magical!

The beast thoroughly enjoyed the deep snow, so deep in fact I actually captured him taking a rest half way up! (The other magical bit was that he slept for the rest of the evening... did I mention magical?!)
I also got a chance to do some cooking and had to snap a photo of the 1920's oven that I am leaning to bake out of. Yup, she's a beast... temperature gauge? What temperature gauge?

Dinner was a spinach and cheese strata...the recipe I pulled off Smitten Kitchen (click here for recipe) which was sooo yummy and fed us for a few days (still good cold right out of the fridge..those are the best kind!).

There was also homemade vanilla bean ice cream for desert that was quite divine oh, and did I mention an Ani DiFranco concert?
WHAT A WEEKEND!!

Hope everyone enjoyed theirs just as much..have a beautiful and happy week!

oh the beauty!!

2010-01-19T16:07:00.000-08:00

It is still snowing, but I took these yesterday....so imagine this...then add a foot or two? :)

a work in progress

2010-01-17T17:32:00.000-08:00

Yes...this is the same bagel recipe I have been working on for ohhhh a couple years now??! Julia at Sweets & Meats asked me to produce some bagels for the store, so I woke my starter from it's slumber (the same one that travelled from Oregon with me last year) and started to feed it. I changed my hydration rate to 100% for the sake of the bagels. I also tried an overnight ferment in the refrigerator (which proved to be a bit cool) and next time I will boil them less time....that being said, they came out pretty damn good and I was happy with the trial run! More testing in the week to come and hope to have them out for sale by mid week...wish me luck!

ooooohhhh, mexico

2010-01-12T15:47:00.000-08:00

So. I just spent an intoxicating week in Puerto Morelos, Mexico at a yoga retreat. My roommate was Hannele who is a WONDERFUL photographer...sooo, I am going to let you see her beautiful photo's of the beach, yoga, and the ruins check her out at: http://www.hannelelahti.com/blog/.

It's good to be back, missed the beast so so much and I really missed having my hands in flour... more foodie stuff to come, I promise. It's been a bit busy with the holidays and all. I will try to get more pictures up of food!

Happy New Year all!

HAPPY SOLSTICE!

2009-12-21T17:36:00.000-08:00

Okay...not quite, but almost :)

After a bit of a trek through the back woods of Union Maine we found a tree that would "due." The sun was setting and he needed a tree.

Over streams,

down a couple of fairly steep embankments

and through some underbrush that had Finn second guessing whether or not it was doable he looked up and thought...that looks pretty good. Soooo, he sawed, and sawed and sawed I quietly wondered how the hell we would get that HUGE tree from the spot where it now lay back over the stream, up the embankment (did I mention they were snow covered??) and over all the tangled underbrush. The funny thing is, he didn't even think twice. Finn, I am sure, thought it a great adventure. I carried the saw.

The tree made it back, missing a couple more branches (which it really couldn't afford to lose) and was erected in the living room. I think it was ten feet tall. I think. I wish I had a picture to show you all. Maybe I will still take one. We decorated it with lights, antique ornaments, and oh, yeah, we thought it would be a great idea to string popcorn and cranberries. Wow, is that a project. Not quite as fun as it sounds and not one to be started at six in the evening when you really just wanted the tree decorated!

Anyway, it really did put me in the spirit of the holiday with the fire, the smell of pine, and yes, we even listened to Christmas songs (I can hear some of you groan...) it felt really nice sitting on the couch admiring the very tall, quite branchless masterpiece that we had just finished.

Happy Holidays and Happy Solstice hope everyone stays warm and cozy and celebrates with those you love!!

thoughts from 3 a.m.

2009-12-14T01:37:00.000-08:00

It's been an hour and a half and I am still awake...so I rolled out of my cozy bed to find myself here, on my couch, wrapped in a down comforter thinking about my day. My yoga teacher training ended today (well, yesterday now). Yup, we graduated. Maybe that's why I can't sleep. Too much to think about. Boy I want to call Anna right now. Probably not up. It feels a bit like those early summer grey days in my brain right now, possibly because it is four in the morning my eyes are only half open but with the haze there is a stillness that feels just right. There is a warm bed waiting for me, I think I will crawl back in.

early morning dreams....

2009-12-10T15:04:00.000-08:00

this makes me think of the wee hours of the morning, curled up in the middle of the bed with the smell of coffee creeping into the bedroom.

sohum

2009-12-06T15:48:00.000-08:00

With a little help from:

the oldest sewing machine I have ever used...1960 something?? (seriously).. and successfully I might add.

and:

yup....that's him

we finished:

this afternoon.

Sohum (meaning I am that I am), written in Sanskrit is one of a piece of eight that will be attached together as a prayer flag for our teachers at Shiva Shakti as a graduation gift for all of their love, support and knowledge. That's right.... it is finally time to graduate this weekend though all of a sudden I oddly feel as though I am not ready and this magic rug will be swiftly pulled out from underneath me. This training has been more enlightening and life altering than anything I have ever experienced or ever could have imagined and it has created such a solid foundation for so much future growth. As I sit and study for my final, I know this is only the beginning.

Yoga is everlasting and unbound by any rules, it is forever flowing within just waiting to be awakened, stimulated and practiced eternally! Oh it is limitless and exhilarating, inspiring and hopeful. There are four words that sum up my ENTIRE experience:

Sohum

and

Jai Ma!

Imagine a woman...

2009-11-23T16:33:00.000-08:00

One of the beautiful women in my yoga teacher training read this and took my breath away. This training has given me so many gifts and most of all a strong sense of who I am as a woman in the 20th century. I am forever grateful to all the women that stood beside me through the past eight months. Eternal OM SHANTI.

Imagine a woman...

Imagine a woman who believes it is right and good she is a woman.

A woman who honors her experience and tells her stories.

Who refuses to carry the sins of others within her body and life.

Imagine a woman who trusts and respects herself.

A woman who listens to her needs and desires.

Who meets them with tenderness and grace.

Imagine a woman who acknowledges the past's influence on the present.

A woman who has walked through her past.

Who has healed into the present.

Imagine a woman who authors her own life.

A woman who exerts, initiates, and moves on her own behalf.

Who refuses to surrender except to her truest self and wisest voice.

Imagine a woman who names her own gods.

A woman who imagines the divine in her image and likeness.

Who designs a personal spirituality to inform her daily life.

Imagine a woman in love with her own body.

A woman who believes her body is enough, just as it is.

Who celebrates its rhythms and cycles as an exquisite resource.

Imagine a woman who honors the body of the Goddess in her changing body.

A woman who celebrates the accumulation of her years and her wisdom.

Who refuses to use her life-energy disguising the changes in her body and life.

Imagine a woman who values the women in her life.

A woman who sits in circles of women.

Who is reminded of the truth about herself when she forgets.

Imagine yourself as this woman.

"imagine a woman" Patricia Lynn Reilly, 1995

2009-11-17T16:45:00.000-08:00

I am officially off to Mexico.

I will be spending my new year in a small fishing village in Mexico practicing yoga everyday.... twice (at least!). I will be graduating from my teacher training in December and I could think of no better way to begin a steady practice on my own than at a retreat. . . in sunny Mexico. It will be a fantastic eight days, I just can't get enough. I am also just finishing up my yoga for teens class at the high school and will start up again next semester. In the mean time I am looking into learning more about yoga for teens and possibly getting certified in yoga specifically for teenagers. They have been such a wonderful group to work with and I would love to open more classes for them. I also have an opportunity to help with a wellness workshop for high school girls teaching them yoga which I am so thrilled about and will start in January when I return. So many breathtaking events happening, I can't even begin to explain it all! Om Shanti!

2009-11-06T15:26:00.000-08:00

candied apples

oranges with cloves making our cider yummy!

Sweets and Meats Market is as fall as it can get. I have been able to play with caramelizing apples and making hot mulled apple cider. There is always something new happening and we are already making plans for the holidays! These past couple of months have flown by - Julia had her third annual Meatmus/Meat-a-palooza party (the table was graced with bear meat and venison ribs (?)), I am now teaching two teen yoga classes soon to be three this winter (with a possibility of using space at Shiva Shakti while my teachers are in India for six months). All of this seems just right. While Finn lays curled up next to me in our cozy cottage I am thankful once again for the path I am on. Om!

word of the month: COZY

2009-10-20T17:35:00.000-07:00

Have I mentioned I love fall?? Have I mentioned I love my home?? With the early setting of the sun and the cool evenings I have found comfort snugging in and reading two really great books: Autobiography of a Yogi and Wheels of Life (a book on chakras). There is nothing I want more in the world right now than to read good books, learn great things, and oh yeah, play with Finn! Life is good on Spruce Head Island. OM and Namaste!

up date

2009-10-11T12:36:00.000-07:00

So, I foolishly assumed that once summer was over, my schedule would slow down just a bit, but with the onset of fall, my life has somehow gotten busier. I am coming up on my fourth week of teaching the Yoga Club at Rockland High School and it couldn't be better, I have never done anything that felt so rewarding. Having six girls walk in to my first class, shoulders up around their ears, chewing gum, chatting like crazy and having those same six girls walk out of my class completely relaxed and gooey eyed! The yoga had worked it's magic. I am now up to eight students and growing. They are really taking to the class and bringing friends each time which is fantastic. So, my landlord Jon (wonderful Jon!) helped me make some blocks to take to class to assist them in their poses (I told him I could probably do it myself if he just showed me how....he smiled at me (I think there was a laugh in there too) and said I could sand them down). I am so grateful to Jon, I now have beautiful blocks to help the kids along!

I spent today sewing little lavender eye pillows to encourage relaxation during Sivasana (not that they need much more, I have one gal that just falls right into a deep slumber five minutes in!) But these should help!
I am so in love with teaching yoga, seeing the change in the bodies and faces of these teens after 1 1/2 hours is just magical! I will be starting a second Yoga for Teens class at a studio downtown Rockland next Wednesday open to teens from all over, I can't wait to begin! Om!

Hope this finds everyone happy and healthy and enjoying the turning of leaves and the cool breezes.

Happy Happy birthday to my mom!

2009-10-08T17:57:00.000-07:00

I feel so lucky to have you as my mother, I thank you so much for being so forgiving, so loving, so supporting, so everything to me. XOXO. Have a very happy day!

canning with mom

2009-09-29T15:30:00.000-07:00

After a fall full of sunny days and warm breezes, Sunday brought a rainy gray day. . . a perfect day for canning. As a child each fall we would go apple picking at a local orchard, we would bring friends and my parents would set us loose amongst the crooked apple trees to gather up as many as we could possibly hold...and more. There was no limit that I can recall, which led to an abundance of apples, some that were eaten, some turned into apple grunt, pies, and crisps, some stored in newspaper lined bins for the winter, and the rest...mom would make into applesauce and freeze for the winter. So on any given night we could warm some up on the stove add a little extra cinnamon and sugar and have it as an evening snack. It has been a long time since I had that applesauce.

It didn't take much convincing to get mom to come over to help make the applesauce that I remembered and can it for the winter. She showed up, spices in hand, ready to boil, strain, and process the apples. Of course, as usual, we had many apples and what went from a couple hour project, finally wrapped up at 7:30 in the evening for me making apple butter with the last batch of apples. The cottage windows steamed up, the scent of cinnamon and nutmeg wafted through the small kitchen, Lulu came over, we looked at old pictures of The Barnacle and Uncle Phil (who was the original owner of the cottage), had hot apple cider, laughed, laughed more, and just enjoyed the afternoon.

Thanks mom (and Lulu) for another great memory!

namaste.

2009-09-24T16:32:00.000-07:00

Feeling peaceful and happy. Coming into fall with all the changes and a very full schedule life seems to be flowing like the tides. In and out. A gentle spirit has entered the cottage and we have found our rhythm here. Yoga is a daily practice now, I have begun teaching yoga for teens once a week which will turn into twice a week by the end of the month. Life is full. Life feels good. Sohum.

early morning walks...

2009-09-09T17:49:00.000-07:00

With all the summer craziness quieting down there has been one steady thing in my life, the 5:30a.m. walks and it is the time of year when the sun rises a bit later which means 1. we had to break out the "bear bell" for Finn and 2. I am blessed with seeing the colors of the world in the sky that just take my breath away every morning. These photos don't do it justice of course, but you can just imagine this amplified and with the cool fall morning and the stillness that occurs just before the sun emerges from the ocean....oh what a beautiful morning! I wish everyone could be here to experience it with me...

Finn, "swimming"

2009-08-30T10:27:00.000-07:00

early morning hours at Neeson's

sad sad sad day

2009-08-20T15:22:00.000-07:00

Yup, Anna was on a bus this morning heading back down away from me (so really, who cares where she was going?!! Just kidding momma Clay!)... but what an AMAZING time we had it went by so fast all the cooking, working, hiking, playing, driving, beers at the beach, yoga, chatting, movies, and the list goes on! She will be sorely missed by not only me but the beast as well.....safe travels!! We will see each other soon!

oh boy....

2009-08-09T15:21:00.000-07:00

Oh boy, oh boy, oh boy....yes, I have noticed it has been almost exactly a month since I posted last, yes I realize that some of you have been checking to see what's up....and yes, I am so so so sorry it has taken this long, but look! There is soooo much to share! First, the job. Sweets & Meats Market is off and running. I am baking five days a week...often six for our ever expanding (and sometimes demanding) clientele. We are constantly expanding our gluten free line of goodies, which keeps me on my toes, learning new flour substitutes and as of late have had some sugar free recommendations. There is a lot more to come I have a feeling. Next, Anna and I attended The Kneading Conference which was a three day bread festival basically where we learned about grains:

beautiful shaping techniques:
and a lot about wood-fired ovens (including how to heat and maintain heat, how to build. . . cobb ovens that is, how to get the most out of your oven fire, how to bake everything from pastries to sourdough loaves, and much, much more!)
We also had an opportunity to FINALLY toast the beginning of summer with our first margaritas!! Ohhhhh and were they good!
And let's not forget a good road trip!
It has been busy and in between all the busy - ness, there has been yoga, yoga, and more yoga, also a lot of reading, playing with Finn, walks to the beach and oh, exhaustion...that's been happening on the occasion. Not much time for anything else at the moment. But I must say, there has been growth and happiness and there is room for more!

Hope this little note finds everyone happy and healthy, I would love to hear from you all!

xoxo and om shanti.

a weekend in paradise

2009-07-10T17:12:00.000-07:00

Since Anna arrived, there has been no time to just chill, nope, not a single day... well, the day came to just chill on the fourth of July. Julia (our boss and Sweets & Meats) gave us THREE days off to go and do as we pleased...there was no other option for me. We packed up the car, loaded Finn and off we went to Deer Isle and OHHHHH, how beautiful it was. We borrowed Josh's pop up camper, backed 'er in to my mom and dad's spot down there (right on the beach) and just enjoyed! We had a such a great time following the newest addition to the Shepard family, Norah, around the beach, watching her eat lobster, and mingle with our rowdy crew. She held her own!

I spent a bit of time on the beach reading (while Finn found the biggest stick possible that would fit in his mouth to be a nuisance with)....
but most of all....the best part was just chillin' with Anna (oh and Jack...he joined the party as well!)
Hope everyone enjoyed their weekend as much as we did!!!

A new spin on the original...

2009-07-05T20:22:00.000-07:00

Just a little reminder that I haven't forgotten about baking, in fact, I have been baking more than ever lately. . . things at Sweets & Meats Market are really getting into full swing from 6:30 on I do not stop creating fun treats for people to purchase at the store. It's such a great space. Anyone in the area that hasn't been in, it's a must! I have been often finding myself quite content with my work. Finding a little balance to life. Hope you all had a happy and wonderful weekend!

It has been a bit grey here....

2009-06-30T18:34:00.000-07:00

However, walks to the beach have not stopped...the weather doesn't seem to be bothering Finn in the least...it is all play as usual!

oooooooohhhhhhhhhhhhhh, life is soooooooooooooooooo unpredictable

2009-06-23T17:19:00.000-07:00

Along with the opening of Sweets & Meats Market on Thursday, Anna (who should need no introduction) arrived two weeks ago. That being said, there has been little time to breathe, eat, or sleep...(now, drinking, we have found a little bit of time for...and a lot of time for some good laughs). Finn...oh poor Finn, has been such a trooper to the new schedule which consisted of 10-14 hour days last week (one minor incident aside). But, I think we have found our feet and a good schedule that works with my new life (sole responsibility of a dog is MUCH more than I had ever anticipated...I guess it was in the cards).

As much as I hate to say it Squash Blossom Bakery is on a temporary hold. There is absolutely NO way I can balance my full plus time job, my yoga teacher training program, and my lovely pooch (who is up at 5am for a walk now and full of energy when I roll in the driveway in the evening). I hope once I figure things out I can start it all up again, but until then my baked goods can be found at Sweets & Meats Market on the South end of Rockland including pies, cakes, cookies, tarts, gluten free goods, biscotti and anything else I can dream up! I do hope you stop by. Until then, I will keep you updated here on how things are and anything new I am trying in the bakery. Hope everyone is well!

Rhubarb madness

2009-06-07T14:39:00.000-07:00

Rhubarb is coming up everywhere! Jon told me it would grow faster than I could pick it so use as much as I want (I've sorta taken this as a challenge...just how many Strawberry Rhubarb pies can I bake?!). Not only do I have it growing in my back yard, but being the resident baker on this isle has led people to just drop it off on my stoop in bundles (which is kinda sweet to come home to a stack of rhubarb on my cottage porch). There have been no complaints at The Sea Store when I bring in hot pies out of the oven and they are scooped up quickly. Just so everyone knows...this is only the beginning of pie season so hold onto your hats!

ahhhh spring...

2009-06-06T09:23:00.001-07:00

That's right, spring (remember, I am in Maine right now). The sun is shining, birds are singing, there are lady slippers everywhere, and the cool ocean breeze is coming in through my porch windows into the little cottage. Finn has permanently planted himself on the old antique couch on the glassed in porch where he can observe every single person that comes on and off of the island. Barking when he feels it's necessary of course.

My garden is really coming along, my wonderful landlord Jon has created a mini greenhouse for all my little plants to stay warm on the cool evenings and provide a haven for them to grow as quickly as possible. I will have lettuce ready to pick soon believe it or not!

Life out here on the island is quiet and good. There is a peace. . . a stillness out here. My early morning walks have turned into a perfect meditation whether the sun is shining or the mist from the ocean is so thick I can't see past the shore line. . .the beach has become such a part of me. I am content for now and growing and learning. So thankful for spring and space to breathe. So blessed to have the life I have.

my morning walk... I will let the pictures do the talking.

2009-05-31T16:56:00.001-07:00

for real....could the day have started any better??!!

a day fit for a queen

2009-05-30T15:32:00.000-07:00

My grandmother turned 85 yesterday. That's right, the lady to the left... 85, never would have guessed. I must say I have loved being able to celebrate these moments with family since I have been back in Maine. It has been many years since I have actually been around for my grandmothers birthday, or anyone else's for that matter and I realize how lucky I am to have a grandmother that is 85 and how blessed I am to be able to share a portion of that day with her. She went out to lunch, she ate lobster for dinner (and some really fabulous rolls I was informed!), and I made her a chocolate butter cake with peanut butter cream cheese frosting - decorated with tempered chocolate cigarettes (made by hand believe it or not) and chocolate boarder. She was treated like a queen, well.... as close as we could all get, and I can only hope that on my 85th birthday I am surrounded by people that love and care for me as much as we all love and care for her. We are lucky to have her with us and hope she had a fantastic day.

Happy Birthday Nanny Jane, you are loved by many!

nan's birthday cake

am I back in Oregon??

2009-05-29T07:28:00.001-07:00

My new favorite shoe.

mud season

2009-05-28T12:24:00.000-07:00

Oh man is spring beautiful in Maine, everything goes from the neutral brown that winter had left in it's wake to beautiful bright greens, purples, and yellows of blooming and budding flowers. I walk the beast every morning around 6am and we almost always run into my neighbors walking their little pup Ebony...they were kind enough to point out to me a few patches of Lady Slippers that were poking their little heads up. Well on my walk yesterday morning, I spotted some new-in-complete-bloom-Lady Slippers! Oh and are they beautiful!!! My neighbors informed me that they are of the orchid family and from seed to bloom is seven years, which has made every discovery of a new one even more exciting...

However...with the blooms comes the mud and each day I have the pleasure of encountering the beast AFTER a romp in the woods and each day, I get this look:
Thankfully, he cleans up well and each day has been a new adventure with more laughs. Looking forward to warmer dryer days!

One down.

2009-05-18T08:47:00.000-07:00

This past weekend was my first weekend of Yoga Teacher Training, so I have been busy bending my body and my mind in ways I thought impossible. I left stuffed full of information and today (Monday) I am attempting to process. More later I promise. Hope this finds everyone happy and healthy.

and then there were two...

2009-05-10T11:59:00.000-07:00

well, he's off.....

leaving just the beast and I in our cozy little cottage.
safe travels and we'll see him in the fall!

om shanti

2009-05-07T14:20:00.000-07:00

Beginning May 15th I will be immersing myself into my yoga practice like never before. I have signed up to get my yoga teacher training certification at Shiva Shakti School of Yoga. I have been taking yoga classes at this school since February and lately I have never felt so good...I have never been so moved by a yoga class before. The style of these classes really fit well with the way my body wants to experience yoga, I feel like this school is a perfect fit. I will surely keep you all updated as I go along. Graduation is in December!

a little bit of fougasse

2009-05-02T13:58:00.000-07:00

Oh boy does Dave Mac love fougasse, so much in fact that I called him after work yesterday and told him if he picked up some cheese I would make him some. He came home with a few different kinds...sooooo, we had fougasse for lunch today...and snack. I had borrowed "Baking With Julia (Childs)" from Julia (my boss) to try out some of her recipes, there are so many great recipes in there it was hard to choose what to do first, well, until I saw the fougasse that is. And Dave is making Indian Dahl with punjabi chhole (chickpeas with potatoes and onions) for dinner tonight and what would be more perfect with Indian food than Naan? Lo and behold Julia had a recipe for that as well! So, the Naan is on our porch rising so it will be ready in time for dinner. Mmmmmm, boy are we stoked!

"bub's" birthday

2009-04-30T13:55:00.000-07:00

If you know my brother you know he loves three things...(well, four including girls): whisky, a good time, and all things fast. Well, I figured for his birthday I could at least help him indulge in the first one. I had seen a recipe for Chocolate Stout cupcakes with an Irish Whisky ganache and a Baileys Irish Cream frosting. Ummm, if I could have personally created a dessert that would be more fitting for Josh, I am not quite sure how much closer I could have gotten. You can find the recipe on Smitten Kitchen if you are interested in duplicating this fun dessert. Hope they are a hit and Happy Happy Birthday Josh!

squash blossom has not been abandoned....I promise!!

2009-04-27T14:10:00.001-07:00

Okay, okay, so I know I have been neglecting Squash Blossom a bit (both blog and bakery)...but after a fabulous week in North Carolina visiting old friends - eating - drinking - laughing - boating - and sitting in the sun, I am now back and getting on track! I spent the whole day baking....so today fresh at The Sea Store :

~ Carrot Cake

~ Oatmeal Cream Pies

~ Ginger Molasses Cookies

~ Peanut Butter Chocolate Chip Cookies

and making it's debut appearance :

~ Blondies with toasted coconut and chocolate chips!

I am glad to be back in Spruce Head to serve up some goodies this spring! Oh ... and a little more good news, my landlord just gave me a small garden plot and I am very excited to see what I can make grow... more to come on that!

the rugelach

2009-04-13T06:47:00.000-07:00

Rugelach cookies are best known in Eastern Europe but it's roots are Austrian. In 1793, Austrian bakers created little crescent shaped pastries to celebrate the lifting of the Turkish siege of Vienna. The crescent shape represented the Ottoman flag . . . the croissant shares the same origins as the Rugelach.

The word Rugelach means "little twists" in Yiddish which are a popular treat during Jewish holidays of Shavvot and Hanukkah.

The dough I used was equal parts cream cheese and butter creamed together. This made a light, crispy, delicious base for the cookie. Then filled with cinnamon, sugar, walnuts, and currants, egg washed and rolled in sugar, it was easy to keep popping these little sweat treats into our mouths that by the time we arrived at Easter dinner Dave Mac and I had already eaten a half

dozen at least!

a new job!

2009-04-09T11:30:00.000-07:00

Sooooo, I've been working on this new project and at this point it really looks like it's going to happen! I want you all to check out the new Sweets and Meats Market at www.sweetsandmeatsmarketco.blogspot.com . I know, it doesn't look like much, but when it's done there will be window boxes with flowers and produce for sale outside. Coffee, yummy baked goods, high end meats, cheeses, wines, beer, and so much more!! We are looking to open early May. It is all so exciting!

Finn vs. The Cone

2009-04-07T04:47:00.000-07:00

Finn has had a pretty rough week. I left the boys alone for three days and come home to this sad situation:

He is doing much better almost a week later (excluding ALL vet visits - which he hates) and hopefully stitches will be out and bandages off by the time we pack to drive to the great state of North Caroline!

Picasa + Hot Chocolate

2009-04-02T15:29:00.000-07:00

WOW! Who knows about this Picasa thing?? I can thank Karen and Clayton for introducing this to me... and now I can't stop. I may lose a boyfriend in the process, but this is my new obsession! How much fun! I made hot chocolate the other day, it was rainy and foggy and Dave Mac and I decided we would stay in and have an Office marathon. What a perfect marraige. . . hot chocolate and The Office that is.

makin' biscuits

2009-03-28T10:37:00.000-07:00

I have found the most delicious, the most divine, light, fluffy, oh so devourable (if that is even a word) biscuit recipe in the whole wide world (okay, that might be a bit over the top, but they are really good!) I will eat these for breakfast, I will eat the for lunch, "I would eat them in a box, I would eat them with a fox" ... okay, you all get the picture, they are absolutely fabulous.

Something has gotten into me and I have been a baking fool these past couple of days. With the biscuits, last night for dinner I made these farmhouse tarts with ricotta, sage leaves, Parmesan cheese, egg, salt and pepper to taste as well as a lemon butter cake with a tart lemon glaze for dessert (which was also divine with coffee this morning!). Oh so good. Tonight? Feta pies. I also have two cheese and basil loaves rising as well as a sun dried tomato and a pan au levain. This little cottage is full of warm doughy love!

(I know, there is no picture of the hot biscuits out of the oven...we were too hungry last night and just dug in, sorry...next time!)

a dying culture.

2009-03-27T11:26:00.000-07:00

picture courtesy of Caffeinated Politics

On March 16th the epic story of moonshiner Marvin "Popcorn" Sutton came to an end. At 62 Popcorn was sentenced to 18 months in a federal penitentiary for distilling over 850 gallons of liquor and decided at 62 he would prefer to take his own life than serve the term.

I know I am not much of a liquor (especially moonshine) connoisseur, however I have a universal respect for any artisan producing his or her passion no matter what the repercussion (though 850 gallons is and awful lot!). Distilling Moonshine is said to be "legitimately an expression of culture of this region" and is a shame that this was the end result for a man with so much history and love for the old ways of the Appalachia. May the great stories of the past stay alive. Long live the moonshine!

getting back to bread

2009-03-20T04:52:00.000-07:00

My sourdough starter is chillin' in the fridge and I had a craving for a more substantial loaf, so flipping through my books, I came across a Tyrolean Ten-Grain Torpedo in The Bread Bible by Rose Levy Beranbaum. A two day bread and quite easy, though I found I needed to be close to home every couple of hours to tend to it. I altered the original only by using a seven-grain cereal instead of a ten-grain (you can use how many grains you want). I found this bread to be quite satisfying for a loaf made in my gas oven with minimal steam. The crumb is open and and chewy, great for toast and sandwich bread. It's really an easy recipe and you can make it any shape you like, feel free to use a loaf pan if you want sandwich bread.

Seven Grain Torpedo

Dough Starter:

2/3 cup (3.5 oz) bread flour

1/4 teaspoon instant yeast

1/2 Tablespoon malt powder, barley malt syrup, honey, or sugar

3/4 cup (6.2 oz) water - room temp

1. Nine hours ahead or the night before, make the sponge. In a bowl whisk all ingredients until very smooth (will look like a thick pancake batter). Scrape sides, set aside, and cover with plastic wrap.

Grains:

1/2 cup plus 2 Tablespoons (3.5 oz) cereal mix (seven, ten, twelve...I used seven)

1/2 cup (3.5 oz) hot water

2. Eight hours or the night before soak grains. Cool and refigerate 8 or up to 24 hours.

Flour mixture:

1 1/4 cups plus 1/2 Tablespoon (7 oz) bread flour

3/4 teaspoon instant yeast

3. Combine flour and yeast and mix (if using a dough hook - mix on low speed for about one minute until dough is moistened. Raise the speed to medium and knead for about 7 minutes. The dough will be very sticky, allow to rest 20 minutes.

4. Add 1 1/4 teaspoon salt and the grain mixture and knead another 3-5 until evenly incorporated. The dough should be just barely tacky. If it is still very sticky knead in a little flour.

5. Let the dough rise. Place in a lightly greased bowl, turning the dough over to coat top with oil. Cover the container and let rise until doubled 1 1/2 - 2 hours (this will also depend on the temperature of your kitchen).

6. Turn dough out onto a floured surface and give a 1 or 2 letter fold to redistribute grains. Round the edges and set back in container. Oil surface again, cover, and allow to rise until doubles about 45 min to one hour.

7. Turn the dough out onto a lightly floured counter, shape into an 11 -inch by 2 - inch high torpedo (or loaf if you are making sandwich bread). Set it on a prepared baking sheet and cover with a large container or cover loosely with oiled plastic wrap. Let dough rise until doubled about 40-50 minutes. (It is fully proofed when you can gently press the loaf with your fingertip and the depression will slowly fill in.

8. Preheat oven to 450.

9. Slash the bread three times at a diaganal. Spray with water. If you have a baking stone, slide loaf onto baking stone, if not place loaf on sheet pan in the oven. Spray the oven sides with water and close the door. Bake for 25-30 minutes or until bread is golden brown (rotate 1/2 way through if needed) The inside temperature should register about 208 degrees.

10. Remove bread from the oven and transfer to wire rack to cool completely.

morning bake

2009-03-13T14:56:00.000-07:00

Coffee in hand, I was ready to bake this morning - peanut butter chocolate chip cookies and morning bars it was. Finn slept out on the porch like a good pooch, I turned up the music, enjoyed my caffeine high and baked away. Hope everyone enjoyed their morning just as much!

bakery update:

2009-03-10T12:53:00.000-07:00

It has been a while since I mentioned Squash Blossom Bakery, however, I want you all to know it is still kickin'. Goods are still being made and delivered to The Sea Store in Spruce Head. Regular appearances are made by:

ginger molasses cookies

peanut butter chocolate chip cookies

chocolate chip cookies

pumpkin whoopie pies

chocolate whoopie pies

almond - vanilla granola

carrot cake with cream cheese frosting

raspberry or strawberry breakfast bars

Recommendations and special orders are always welcome. It has been a quiet winter and come spring and summer there will be many more goodies to choose from. Who knows... maybe I can bring back the danish??!!

Happy almost spring to Mainers... happy spring to the rest of the world!!

crystalized ginger

2009-03-05T06:12:00.000-08:00

Ginger is one of those magical roots. It cures nausea, stomach aches, and motion sickness and has been proven to have immune boosting properties, induce cell death in ovarian cancer cells and protect against colorectal cancer among others.

Historically it is native to southeastern Asia and is also mentioned in ancient Chinese, Indian, and Middle Eastern writings. Once Romans discovered and began importing ginger almost two thousand years ago it's popularity in Europe remained centered in the Mediterranean region until the Middle Ages when it spread throughout other countries. Ginger, was a very expensive spice until Spanish explorers introduced it to the West Indies, Mexico, and South America in the 16th century. Top commercial producers today are mainly Jamaica, India, Fiji, Indonesia, and Australia.

I use crytallized ginger in the ginger molasses cookies I make and it adds a wonderful spicy burst to the cookie. Buying crystallized ginger can be expensive and making it is quite simple here is a recipe for you to try, happy crystallizing!

Peel and thinly slice one pound of fresh ginger root.
place sliced ginger in a heavy saucepan
cover with water and cook gently until tender, about 30 minutes
drain off water and weigh the cooked ginger and measure an equal amount of sugar
return ginger to the saucepan ~ add sugar and 3 Tablespoons of water
bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
reduce heat and cook, stirring constantly, until almost dry.
toss cooled ginger in sugar to coat
to store: seal in an airtight jar for up to 3 months.

recipe courtesy of about.com home cooking.

obsessed

2009-02-28T19:11:00.000-08:00

I love food. I love food a lot. There are moments in my everyday life that I realize this more than others. Take today, for instance. Every Saturday Dave Mac and I go hiking, sometimes they are a bit more strenuous than others but usually nothing I can't handle (occasionally I pick and choose when he has two or more hikes or activities planned). Today, however, as I climbed into his Trailblazer (so fitting) I noticed two sets of snowshoes stashed in behind his seat. After one failed attempt at getting into a parking lot for the Bald Mt. hike (snowed in up to the windows) we went up to Mt. Pleasant. As I was getting out of the car, my intuition told me to grab that bag of granola I had stashed in my bag as I ran out of the house to go meet him. Stuffing it into my pocket I strapped on my snowshoes and headed over the snowbank.

This hike, it turns out was straight up one side and straight down the other. Then you get to the bottom turn around, and go straight back up and straight back down. Now, on my second straight back up I found myself looking for my happy place, which, turns out to be a nice cozy little cafe, with good espresso, tasty pastry, and a fireplace. Not so out of the ordinary. Now, the moment I realized my profound love (and desperate need) for food was when Dave Mac, about midway up was telling about the yummy chocolate espresso beans he had in the car for me when we got back if I could just hang in there (from my silence he knew...hunger + jess = disaster). However, when he looked back he found me, mittens in pockets, CHOWING on a bag of granola that I had, to him, magically summoned to the top of this mountain. So when he noticed the bag of granola, I kindly told him that I had a snack with me (mouth full of granola)... and as much as I didn't want to, asked if he wanted any. To my relief he was all set till we returned to the car. Me, I couldn't wait another minute.

I secretively stashed a bag of snacks in my jacket and when I was hungry, I secretively consumed that bag of snacks in hopes of not having to share any of my gold mine with the one I love. Now, for those that don't know me, normally I am pretty good at sharing (well, my food at least!) but I realized when I was caught red handed that the hunger in my belly overcame any and all thoughts concerning others possible need for nourishment. I am truly and officially obsessed.

(for those worried about Dave Mac malnourishment on our hike, he did in fact survive and no harm was done to his appetite)

happy day of birth to dave mac!!!!!!!!

2009-02-24T06:13:00.000-08:00

wrappin up food in '08

2009-02-21T15:08:00.000-08:00

The 2008 Slow Food Almanac came in the mail about two weeks ago. Today, sitting on my warm porch in the rocking chair, I kicked my feet up and dug in.

Network

Biodiversity

Local Economy

Tradition

Pleasure

All are key words used in the Almanac to describe the Slow Food Movement in 2008. All are vital words to the life, growth, and understanding of this pivotal crusade.

I learned of Slow Food in 2007 while at my baking internship in Flat Rock, NC. The owner, Scott, was a member and introduced me to one of the most important shifts happening world wide in the way we grow, purchase, and consume food. Started by one brilliant visionary, Carlo Petrini (current Slow Food International President) in 1986 with only 61 other members - it has grown to a staggering 72,000+ members worldwide in June of 2008 from 132 different countries.

In the way of food, this movement is a saving grace. Focusing on everything from school food programs to agricultural biodiversity, wine to coffee, fish to carrots, this movement is trying to save our food systems and the way we live.

As I continue reading I will keep posting my favorite articles and thoughts. One excerpt I found particularly striking was a quote by Francesco Angelita describing the Snail (which was chosen as Slow Foods logo)...

Long live the Snail...

2009-02-13T13:24:00.000-08:00

HAPPY VALENTINES DAY!!!

a moment to gloat

2009-02-12T18:13:00.001-08:00

I know this has nothing to do with food (well, it does if you consider Finn's (sometimes) over extravegant eating habits) but I couldn't resist... check out Finns moment of fame on the Loyal Biscuit blog site!

a roasting we will go....

2009-02-07T05:36:00.000-08:00

For Christmas, Dave Mac pulled out all the stops and found me a little home coffee roaster and well, since then, the fun hasn't stopped! This morning was no different. Waking up to 5 degrees, I stayed in while Dave walked Finn. I warmed up the kitchen with fresh baked blueberry muffins and roasted coffee for our french press enjoyment. By the time they got back from their a.m. romp to the beach, the cottage was filled with the smell of lemon zest and blueberries and fresh hot coffee.

I have had a little experience roasting coffee while volunteering on a coffee farm back in the day. . . here is what I know:

Coffee beans are picked from coffee trees once ripe (which is a big thankless job).

A ripe coffee bean is called cherry.

When these cherries are picked at the right time, processed the right way (to strip off the outer "cherry" layer), dried to perfection (to it's "green bean" state), stored correctly, roasted and consumed in a timely manner, one great coffee experience awaits. And Dave and I have been blessed with fresh roasted coffee every morning since Christmas (thank you dmac). There is no going back.

green beans on right.... fresh roasted on left....

HAPPY ROASTING!

blueberries in the dead of winter

2009-02-01T08:26:00.000-08:00

Blueberry muffins are one of the quintessential breakfast quick breads to me, and I have come across the best one to date. Believe it or not, these do not sell at the Sea Store, so I save the Maine blueberries in my freezer for cold Sunday mornings and this muffin recipe. Light, fluffy, crispy on the top, with a hint of lemon zest, it couldn't be better with your morning coffee.

Blueberry muffin recipe:

courtesy of the bread bible (see picture) in cups and ounces...

4Tbsp 2oz butter

1/2 cup 3.5oz sugar

2tsp lemon zest

1 large egg

1/2 tsp vanilla extract

1 cup 4.75oz all purpose flour

3/8tsp baking soda

1/4 tsp salt

1/3cup 2.75oz sour cream (I also use plain yogurt)

3/4cup 3.5oz small blueberries

Preheat oven - 375
Cream butter, sugar, and lemon zest until light and fluffy
Sift together flour, baking soda, and salt
Spoon 1/2 flour mixture and 1/2 sour cream (or yogurt) into butter and fold in
Repeat with the rest of the flour and sour cream
Fold in blueberries
Pour into a 6-cup muffin pan that is lined with paper liners (and buttered, I found helps)
Fill empty pans with water and bake 25-35 min.

*There are a few things I found with her recipe...I noticed that if you fill the muffin tins to the top to make large muffins, it only makes three...also, if you bake this way it takes about 45 min in the oven, the tops get nice and brown so don't worry, just keep checking them!*

Otherwise, this is a tasty recipe. Enjoy!

meat-a-palooza

2009-01-26T08:08:00.001-08:00

That's right folks...I attended my first ever all meat soiree. There were ribs, there were wings and there were shrimp all cooked on the grill in weather that would scare the even the most nordic of folk! Hosted by a our friends Julia and Eric, they filled their house with a crew of meat lovin', hearty eatin', happy folk that consumed probably what would amount to a good sized cow! The beer stayed chilled in the snow bank outside while we were all rosy cheeked and toasty inside. Dave Mac and I being the only two veggies at the feast, quietly slipped to the corner of the kitchen to fry up some homemade black bean burgers I had made that morning, which, were quite tasty! The party was a hit and the next one already planned: Dessert and Champagne...so get ready folks, this is my turf!

Black Bean Burger (courtesy of Gourmet)

2 (14 oz cans) black beans - rinsed, divided

3Tbs Mayo....but I used Dijon Mustard and it worked really well..adding a little kick!

1/3 cup plain bread crumbs

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne (which i omitted....capsaicin allergy...)

1/4 cup finely chopped fresh cilantro

Puree one can beans with mayo (or mustard), bread crumbs, cumin, oregano and cayenne until a course puree forms.
Transfer to bowl, stir in remaining beans and cilantro.
Form into 4 patties.
Heat 3 Tbs. oil in skillet until it shimmers, cook burgers until outside is crisp and lightly browned. ... about 5 min. ...and Enjoy on bun of your choice.

getting me through the "arctic fronts"

2009-01-22T14:56:00.000-08:00

The buzz word in Maine right now is "Arctic Front"...so much in fact, I think the weatherman last night got tired of repeating himself and resorted to simply...really really cold. To assist in carrying me through these long cold days I have been looking forward to cocktail hour and lately we have been exploring some very fun alternatives!

First off, I have come to really enjoy whisky. For Christmas, from the man I love so much, I received a whisky sampler. In it there was 200mL of pure exploration/heaven in four small bottles including: Bookers, Baker's, KNOB creek, and Basil Hayden's. Drank in that order. Being a sucker for labels and saving my favorite for last, I chose Booker's to be my first sample. Now, at 127 proof (should have read the label before I took my first swig), if there were any spark nearby, there would have been flames and we would have been in trouble...we turned it into a Manhattan immediately (extra cherry juice to reduce the amount damage done to my esophagus). This cocktail was so powerful, I was accused of "drunk dialing" my younger brother by 6p.m. (now this is really something if you knew my brother). *note* steer clear of 127 proof whisky. The middle two went off without a hitch. Tasty, warm in my belly, with a bit of a bite.

The real love affair started when I finally opened the most charming little bottle that I had saved for a rainy (in this case snowy) day. Not only did I find the name charming, the design of this little gem is quite captivating and when I took my first sip I knew there would be no going back. The dear Basil Hayden Sr. began distilling in 1796 and God love 'em, his Kentucky Straight Bourbon Whisky has survived Civil Wars, Witch Trials, and Bush for all of us to sip and enjoy!

Recently, Dave and I had also stumbled upon a new beer/whisky, which, for me, could life get much better?! This little masterpiece, called Ola Dubh Ale (meaning Black Oil) is the product of Harviestoun Brewery who aged this brew in "selected Oak Casks formerly used to mature the award-winning Highland Park 30 Year Old Single Malt Scotch Whisky." This, my friend, is pure brilliance. When drunk at room temperature and shared with a fellow foodie (or "drinkie" I guess) it is a first rate, top notch experience.

In closing, I want to give a little shout out to a new (to me) brewer in Belfast, Maine...Marshall Wharf. Dave Mac and I went out on a limb and tried their Pemaquid Oyster Stout, brewed with "10 briny Pemaquid Oysters" for real. Thinking it might be fishy, we were pleasantly surprised at it's chocolatey smooth finish. No taste of the sea at all! Check 'em out, they have some fun brews not to be missed.

an Arctic breeze

2009-01-15T14:07:00.000-08:00

When the thermostat reads "0" the options of activities are generally limited to the inside (well, unless you are Dave Mac that is). So I spent my afternoon making chocolate whoopie pies, ginger molasses cookies, pumpkin spice cake with an orange cream cheese frosting, and a cute little knitted and sewn change purse...for someone special. Unless I decide to keep it that is! Hope everyone is surviving the arctic weather we are having and keeping there hands busy! I will soon be adding some fun recipes that I love to the site so stay tuned!

fabulous friend + hot coffee + great food = perfect morning

2009-01-06T15:10:00.000-08:00

Breakfast at Bintliffs with one of my greatest friends Annie brought back a few memories. On a recent visit to Portland, Maine I couldn't resist a stop at Bintliffs American Cafe one of my favorite places to enjoy breakfast when I lived in Portland a few years back. Sitting down to a hot Americano on the coldest day we had had yet, there was no place I would have rather been. We placed our orders and gabbed until the indulgent course was brought to our table...my gingerbread pancakes with lemon sauce lay somewhere between a colossal meal for a t-rex and a hefty breakfast for a lumber jack....not, I can assure you, for a gal my size!! I have been known to polish off my share of a big meal, however, this, my friends, was a bit much:

One to-go box later, I hardly got a chance to fit in any of Annie's Tuscan egg scramble that I am certain was exceptional, but I did get a chance to enjoy a fabulous time with a funny and intelligent friend over hot coffee and good food on a cold cold day.

2008-12-30T13:48:00.000-08:00

I survived my first nor'easter since, well....I can't remember when I experienced the last one. With Dave Mac in NC, my sister spent the night and she explained it perfectly as we were sitting on my couch looking out the windows at the snow. It felt like we were in a cottage inside a snow globe and being shaken fiercely! We woke up to over a foot and a half of snow and no way to leave the house. Caffeinated and trapped inside a small cottage with no where to go is the best time, I found, to bake! Since we were approaching the holidays and it couldn't feel more blustery outside, I would bake some traditional treats! Turning the temperature up to 350 on the oven I started toasting almonds for linzer cookies and mixing dough for a holiday challah bread.

Challah (pronounced hallah) is a Jewish celebration bread, baked typically on the Sabbath, brushed with egg and braided. Following a recipe from The Bread Bible that stated it made one loaf, I dutifully braided my three strands, thinking to myself that it seemed awfully big already before the proof. As the loaf rose it grew and grew and grew right out of the pan I was planning on baking it on. I transferred pans, egg-washed, and baked big bertha off...an hour later as I pulled it out of the oven, it looked like a character out of ghost busters. Laughing hysterically I placed it on two wire racks to cool and thought to myself it could probably feed a whole village!

Linzer dough has an Austrian history dating back to 1653, named for the City of Linz, this sweet treat is one of Austria's most famous desserts. The dough traditionally consists of flour, ground nuts...typically almonds, sugar, yolks, spices and lemon zest and filled with preserves. This gave me the chance to use some of my hand-picked, homemade blackberry jam that I had made in Oregon (although traditionally black current preserves are used). I took my time rolling and cutting out each cookie then sandwiching the tasty jam in between, the final product looking just as hoped!

Wrapping up my projects, the scent of fresh baked bread and toasted almonds filled the cottage and I couldn't have felt more satisfied...hope you all had a fabulously warm and cozy holiday, see you in the next year!