Category Archives: Food

Art, Food

Did We Leave Our Car Windows Open?

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In the United States, last Sunday was Father’s Day, and to celebrate, Clif and I had went on an honest-to-God outing, something we haven’t done since March 2020, right before the pandemic closed everything down. First we went to the Colby College Art Museum in Waterville, where we saw an exhibit featuring prints of the U.S. artist Mary Cassatt (May 22, 1844–June 14, 1926).

My first impression of the prints was that they were subtle to the point of being dull. But a closer look disabused me of that notion. A lesson, that’s for sure—first impressions are not always accurate. Cassatt was a master portraitist who focused on mothers and children. Cassatt’s ability to capture nuance and emotion shines forth even in her prints. I was utterly amazed that she could give them so much life.

Here is a short video featuring the curator of the exhibit.

After looking at the exhibit, we wandered around the rest of the museum. We found ourself on the lowest floor of the museum, where there were no windows, and we heard a loud rush of water that sounded suspiciously like rain. Could we really be hearing rain so far down?

It seems that we could. When we went upstairs and looked out a window, we saw the rain bucketing in sheets.

Clif asked, “Did we leave our car windows open?”

Yes, we did. The day was hot and humid, and we thought it would be more comfortable to leave the windows open. Boy, were we ever wrong.

The tempest didn’t last long, and when we went back to the car, there was water, water everywhere pooling inside the center console. Fortunately, I was able to mop up most of the water with napkins from the glove compartment.

But the cloth seats were soaked, and after two minutes of sitting on them, so were our backsides.

Nevertheless, onward we went to the second part of our outing—to Buen Apetito for Mexican food. Fortunately, we sat at a booth with plastic seats. As we squished our way in, I explained the situation to our server, who laughed and took it in stride.

“No worries!” she said.

With that settled, we started with a beer—Lunch not Miller Lite— for Clif and a margarita for me.

We shared an order of potato flautases, which I forget to take a picture of. And because it was Father’s Day weekend, we also split dessert, a deep-fried banana tortilla with scoop of vanilla ice cream sprinkled with cinnamon.

As we would say in Maine, wicked good.

 

Some Favorite Blog Posts from Friends Far and Near

Note: After marathon gardening for two months, I’m still not in the swing of things, But eventually each week I hope to feature more posts from snappy blogs I follow.

Ju-Lyn, from Touring My Backyard, received the gift of a kabocha  pumpkin, which is one I’ve never heard of.

From New Zealand, Thistles and Kiwis featured highlights of a trip to Auckland.

 

 

Food, Notes from the HInterland

Yet Again Throwing Carbs to the Wind

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In September and October, there is no finer place to be than Maine. The asters are in glorious bloom by the side of the road.

And many of the trees are a blaze of color. In autumn, I give thanks that I was born in Maine and have chosen to stay here.

Yesterday was Clif’s birthday and yet again we threw caution and carbs to the wind. We went to the Red Barn for some of their delicious fried seafood—scallops for Clif and shrimp for me. Very tasty.

I am sorry to report that masks and social distancing seemed to be optional, which meant we weren’t quite as relaxed as we might have been. Because we were outdoors, we weren’t terribly worried, but why oh why can’t people wear a mask when they pick up their orders and/or keep their damned distance?

An interesting sign of the times. The Barn has invested in bubbles for small groups to gather. They plan to install heaters so that outside eating can continue into November and December, when the glories of fall have passed and Maine weather is usually pretty brisk.

On their Facebook page, the Barn has stated that they have a cleaning regimen to make the bubbles safe for customers.

We’ll probably pass on using one of the bubbles. Our dietary regimen and our budget pretty much preclude eating out most of the time. But I know that many restaurants are struggling during this pandemic, and the bubbles might be a safe way to extend the Barn’s on-site dining during the pandemic.

On his birthday, Clif found something in our local grocery store that made him very happy—a low-carb beer that actually tastes good.

This is the trick for staying on a strict diet—finding substitutes that taste good so that you don’t feel deprived. Clif and I have managed to find many replacements for high-carb, high caloric treats. (Of course, we also eat lots of fruit and veggies and other healthy food.)

I just ordered a tin of chocolate mint tea in the hopes that it might satisfy my sweet tooth (teeth?).

Stay tuned.

And if any of you have suggestions, please chime in.

 

 

Food, Food for Thought

An Odd but Fruitful Fourth

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Saturday was the Fourth of July. As Wikipedia puts it, the Fourth is a day, “commemorating the Declaration of Independence of the United States, on July 4, 1776.” As I’m sure most of you know, it is a national holiday.

For Clif and Me, it was the oddest Fourth of July we have ever had. Usually, we host a gathering of family and friends on our patio, and Clif makes his legendary grilled bread. But thanks to Covid-19, no family and friends this year and no grilled bread.

Unfortunately, for the past ten years, the weather has been beastly on the Fourth, very hot and very humid. This year, of course, the weather was absolutely perfect—sunny but not too hot and low humidity.

At around 2:00, Clif and I took to the patio and had grilled Beyond Burgers, a tasty vegetarian substitute for hamburgers. The weather was so fine that we stayed on the patio for the rest of the afternoon.

We talked at great length about food, and how we can eat better to enhance our health. Ever since the pandemic started, both Clif and I have been aware that not only are we at risk because of age but also because of health issues. Clif has type 2 diabetes, and I am overweight.

I have been working diligently at losing weight and am having success. I’ve also been riding my exercise bike five mornings a week, and I’m happy to report that my creaky knees are not as creaky.

On the Fourth, Clif decided it was time to get serious  about controlling his carbohydrate (carb) intake. A friend of ours who has struggled with type 2 diabetes for years is now facing the prospect of going on dialysis. Sobering, to say the least. And this really made Clif think about his own health, not just in this time of Covid-19 but afterward as well.

For the past year and a half, Clif and I have been vegetarians. This might be coming to an end as we add chicken and fish to our diet as we change to a low-carb regimen.  But strangely enough, being vegetarian has given us the courage and confidence to tackle low-carb eating. Giving up meat was not easy for us, but we did it,  and we radically changed the way we eat. Because of this, we know we can change the way we eat again.

Now, Clif is a computer guy, a geek, if you will. Because Clif couldn’t find an online tool for keeping track of carbs that worked the way he thought it should, his response was to create his own carb data base on his computer. The data base allows him to create his own list with net carb numbers and serving size. This makes it easy for Clif to keep track of his daily carb intake. He is aiming for 50 to 60 carbs a day, and yesterday Clif was able to do this and still have beer and nuts on the patio.

So onward, ho, to a new way of eating. One, we hope, that leads to better health.

 

 

 

 

Animals - especially dogs, Food, Nature

First Lunch on the Patio

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On Saturday, the weather was so fine—at least by Maine standards—that Clif and I had our first lunch on the patio. The temperature was about 65°F with a gentle breeze. For two winter-weary elders, it was warm enough for us to leave our jackets inside as we sat and ate.

Clif made potato pancakes for our lunch. In the picture, they look like regular pancakes, but they had a lovely mashed potato and Parmesan taste. We slathered them with butter and liberally sprinkled them with salt. Very tasty indeed. Especially when eaten on the patio.

As we ate, we were treated to all manner of fluttering birds and their spring songs. The wary goldfinches, cheeping loudly, clustered in a big cedar as they waited for us to leave.

But this bird was a little braver. (I’m thinking it’s a flycatcher. Eliza, what do you think?)

And the mourning dove felt perfectly comfortable patrolling for spilled seeds not far from where we sat.

Watching over everything was the backyard Spirit of the Woods.

I know. It’s really a dead tree that should come down before it falls where we don’t want it to fall. But I will be sorry when the tree no longer stands. Not only will we lose the wood spirit, but the birds will lose a place to hunt for tidbits.

But there. For several years, Clif and I have talked about taking that tree down, and still it stands. I am hoping the tree will be there for several more years.

After lunch, I worked on removing leaves from the beds in the front yard. Why is it that outside work is more satisfying than inside housework? It probably has something to with the sun and the sky and the birds, none of which are as present when you are inside.

Later on during the weekend, thanks to technology, I visited with my daughters and my son-in-law, and much of the talk was about politics and the coronavirus.

I also “attended” Rassemblement, a yearly gathering of Franco-American artists, writers, and creatives. Usually it is held at the University of Maine at Orono, but in this time of the coronavirus, it was held virtually.

The theme of this year’s gathering was legacy. This is from the Franco American Programs website: “The dictionary definition of legacy is, ‘Something handed down from an ancestor or a predecessor or from the past.’ As Franco Americans, what was handed down to us? And how does this gift act as both an impetus to create and as a restriction on our creations? What are we handing down to those who come after us? What was and is our legacy?”

Someone—ahem!—might have brought up that one of the legacies of Franco-Americans is that it was a patriarchal ethnic group, with an unhealthy separation of men and women. A spirited discussion ensued.

But more about that later.

 

 

 

 

 

Flowers, Food

A Nugget of Gold in My Freezer

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On Saturday, I delivered a birthday package to the little boy next door. Inside was a toy dinosaur. The boy is crazy about all things dinosaur, and he wants to be a paleontologist when he grows up. Or at least he did the last time I saw him, several months ago. With his mother’s permission, I tucked the package in the family mailbox across the street from their house. As I walked home, I was treated to a bird symphony of spring songs. What a delight!

As I listened the birds’ sweet songs, it seemed to me that things were much the way they have always been in April, with Spring slowly tiptoeing onto our road, into our yard. An illusion, I know. The coronavirus is ripping around the world, leaving death and misery in its wake.

But still. In my back garden bright green shoots of irises and daylilies are emerging.

They are joined by the dark red leaves of evening primroses, which tend to be hogs and need thinning every year. Good thing the yellow flowers are so pretty. I will bring some of the cast-off plants to the birthday boy’s mother.  Last year she said she would like evening primroses for her garden. I can leave a couple of pots at the end of her driveway. (This is the same neighbor who brings eggs and won’t take any payment for them.)

With weather that is sunny and somewhat warm, I long to be out, the first time I’ve felt this way since last fall. Soon it will be hard to sit at my desk and write as the outside calls to me. But I’ll do it. Now that the children are grown, writing is the center of my life. However, my yard and gardens are a close second, and come spring it is never easy to stay inside.

Yesterday, as I was digging around the diminishing supplies in my little chest freezer down cellar, I found a square of Parmesan. If my creaky knees had allowed, I would have jumped for joy. It was like finding a nugget of gold. As I beheld the cheese, one dish immediately came to mind: Spaghetti with fried eggs, introduced to me by the inimitable Mark Bittman.

Bittman describes this dish as something that you turn to when you don’t have much time. Or much in your larder. Readers, it is so much more than that. For someone like me—who loves eggs, olive oil, garlic, and pasta—spaghetti and fried eggs qualifies as an honest-to-gosh treat.

Here are some pictures illustrating the process, which takes no more than a half hour from beginning to end.

First, brown two crushed garlic cloves in olive oil.

Discard the cloves when they are brown and crack four eggs into the olive oil. Simmer the eggs in the oil just until the whites are slightly set but the yolks are not cooked.

Dump this glorious mixture into a pot of piping hot spaghetti and stir until the eggs are broken up. The hot spaghetti will finish cooking the eggs.

Et violà. Top with plenty of grated cheese and lots of pepper for a special meal on a day when you are unconcerned about calories.

Note: For some reason, I don’t have the heart to post coronovirus statistics and the news from afar. Maybe it’s because spring has finally arrived.

Who knows? But for now, anyway, it’s back to writing about life at our home in the woods.

 

 

Farmer Kev, Food

Doing My Bit

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During this time of staying at home—extreme even for a homebody like me—I have been doing a fair amount of ordering online—mostly food to fill in the gaps in my larder. However, there is a twenty-five pound bag of hulled sunflower seeds waiting on the porch. After all, the birds have to eat, too.

Regrettably, most of the packages come from away, as we Mainers would put it.

However, I have been doing my bit to support the local economy.

Item: Absolutely delicious chocolate from a local candy store called Scrummy Afters Candy Shoppe. I’ve written about Scrummy’s before, and I am crazy about their handmade chocolates. Their store in Hallowell, a nearby town, is closed, but the owners are still making chocolates in their commercial kitchen. Those chocolates can be ordered online.

Here is what I ordered—Cashew & Toffee Chews and Salted Caramels.

Clif and I are having a little chocolate every day, trying to make the deliciousness last as long as possible. No doubt, we will order more when this batch is gone.

Item: Spring and Summer farm share from our own Farmer Kev.

It’s not all chocolate and bonbons here at our home in the woods. We also eat lots of fruit and veg. This year we will be well supplied by Farmer Kev, whose family we have known for a long time.

I’ve also written about Farmer Kev, who is an absolute wonder. In brief: The gardening bug bit Kevin when he was young—around twelve or thirteen—when he realized he had a passion for growing food. From his parents’ backyard, Kevin expanded to rented fields and finally to his very own farm. All by the time he was in his early thirties.

Here is a picture of a farm share from a past spring.

To say we are looking forward to Farmer Kev’s fresh, organic vegetables is a big, big understatement.  Clif and I are already dreaming about salads, tomatoes, and corn on the cob. Garlic, onion, and green beans.

We will also get a fall and winter share, which will pretty much take us through the year.

Hail chocolate, spring, and fresh vegetables!

Coronavirus News from Maine

From the Bangor Daily News

Making Whoopie

Rock’s Family Diner in Fort Kent has experienced a drop in revenue as people are staying home to help stop the spread of the coronavirus COVID-19.

“Takeouts have been very slow,” said Peter Pinette, who owns Rock’s along with his wife, Sandra Pelletier Pinette.

Ryan Jandreau, a branch manager at Maine Savings Federal Credit Union in Portland, reached out to Sandra Pelletier Pinette — the mother of one of his high school classmates — hoping she would send him some of the baked goods he enjoyed while growing up.

Within a few days, Jandreau received a dozen of Rock’s homemade chocolate whoopie pies…

Jandreau posted a photo of the whoopie pies on his Facebook page, and before they knew it, the Pinettes were receiving requests from all over the country to ship out the popular Maine treats.

For readers unfamiliar with whoopie pies, here is a picture of delectable whoopie pies from the excellent Bluebird Bakery rather than from Rock’s. I have no doubt that Rock’s whoopie pies are delicious, too.

From Maine CDC

Maine’s number of cases of the coronavirus: 827   (Monday’s numbers: 698 )

Deaths in Maine from Covid-19: 29   (Monday’s numbers: 19)

The News from All Over

I feel as though no national news story can compete with whoopie pies, so I’m only going to post the numbers.

The Latest Numbers

Global Cases: 2,167,955

Global Deaths:  146,055

 

Coronavirus, Food

Inspired by Jackie

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A day or two ago, my blogging friend Derrick posted a picture of the beautiful pie that his wife Jackie had baked. This, in turn, inspired me to make one of our favorite desserts, cinnamon pie knots.

It felt oh so good to doing something vaguely normal in these not very normal times.

It’s funny. Clif and I are extreme homebodies. Most of our time is spent in our own house working on our various projects. At night, we watch shows on a streaming network and then read before going to sleep. We are the opposite of gadabouts. And yet we feel the strain of sheltering in place as keenly as those who are used to going out on a regular basis. Part of it is because we have a daughter in New York City, the current epicenter of the pandemic in the U.S. And, yes, we worry about her. But so far, so good. We also worry about our North Carolina children. So far, so good for them as well.

But we also wonder what the future will hold. How long will it be like this? Right now, we are ordering food online to supplement our stockpile. When will we feel safe about the once simple act of going to the grocery store? Will we have to stay secluded until a vaccine is developed? For a year? For eighteen months?

We have a book—Out of Time—that will be published this fall. We already know that because we can’t go to various shows, this will not be a good year for selling books. We’ve accepted this, and we regularly give thanks that between social security and a pension, we have enough to keep the household running. But when will we be able to get out and sell books? Who knows?

Finally, we watch the news and see the suffering of various folks, those who don’t have jobs anymore; the brave workers who must continue to go out into the world, thus increasing their own chance of getting sick; those whose loved ones have died.

Our hearts go out to them. We feel the pain of not only those in this country but also around the world.

As I wrote in a previous post, there is no them. Only us.

Coronavirus News from Maine

From Maine Public

Way up in northern Maine—land of my ancestors!—a good Samaritan, Hannah Lucas has come up with a unique way to deliver groceries to elderly folks who should be staying put. That is, by dog sled. Mush, noble dogs, mush!

From Maine CDC

Maine’s number of cases of the coronavirus: 432   (Monday’s numbers: 275.)

Deaths in Maine from Covid-19: 9   (Monday’s numbers: 0)

The News from All Over

From Wired Magazine

(Thanks to Tangly Cottage Gardening Journal for sharing this piece on her blog and bringing it to my attention.)

Laurie Penny’s humorous but sharp look at the coronavirus apocalypse:

I was not expecting to be facing this sort of thing in snuggly socks and a dressing gown, thousands of miles from home, trying not to panic and craving a proper cup of tea. This apocalypse is less Danny Boyle and more Douglas Adams.

From the New York Times

More than 6.6 million Americans filed for unemployment benefits last week.

The Latest Numbers

Global Cases: 1,026,974   (Monday’s numbers: 732,153)

Global Deaths:  53,975  (Monday’s numbers: 34,686)

My own take: It seems my hopes of the coronavirus being contained in Maine were merely wishful thinking.

Coronavirus, Food, News

Waste Not, Want Not

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Even before the coronavirus struck—when I could go to the grocery store without fear of contracting COVID-19—I was mindful about food waste. I tried very hard to use all the food we had before it went bad. However, if I’m going to be honest, I have to admit I was not always successful. (Remember what Yoda said about try.)

Mostly it was because I’m not very organized. Some people have a lazer-like focus when it comes to keeping track of what’s in the cupboard and the refrigerator. I am not one of those people. Sometimes food in containers would get pushed to the back of the refrigerator, and when I finally opened them, I would recoil in horror at what I saw. The last few slices of bread would get tucked behind the brand new loaf, and green grew the mold.

But a pandemic has a way of focusing the mind, and now I am absolutely focused on every bit of food that is in the cupboard and refrigerator.  I want to put off going to the grocery store for as long as possible, and I don’t want to waste any of the precious food we have.

This picture tells the story of my old ways.

I bought these rosemary crackers last summer. The fresh date is August 2019, and they were 50% off. I had never had Carr’s rosemary crackers, but I have had other Carr’s crackers and have liked them a lot.  I also like the taste of rosemary. Because the crackers were on sale, I bought several boxes, probably not a wise thing to do if you have never tasted a particular kind of cracker.

I’m sure you can see where this is going. These are probably my least favorite of Carr’s crackers. I don’t hate them, but I certainly don’t love them either. We did go through two boxes, but the box above languished in the back of our closet pantry.

Until last week. When I was going through our food, I found the box and put it in the front of our food cupboard. Yesterday I had some of the crackers with some leftover cheese.

Believe it or not, the crackers are still crisp and are not stale at all. If they had been stale, I would have used a trick I learned from Clif’s mother, who grew up during the Great Depression: Put the crackers on a cookie sheet and bake them at 350° until they are crisp again.

I will be having the crackers again today for my lunch, and even though I’m still not wild about them, I will repeat the process until they are gone.

I am truly sorry that it took a pandemic to make me more mindful about wasting food, and I hope it’s a lesson I don’t forget when this terrible time has passed.

Coronavirus News from Maine

From centralmaine.com:

The Legislature approved a supplemental budget package worth about $76 million Tuesday, with funding earmarked to help the state respond to the coronavirus pandemic.

The package includes funding for the Maine Centers for Disease Control to beef up its workforce, increased rate reimbursements for those working in nursing homes and other long-term care facilities, additional funding for adult education programs and job training, and another $38 million for the state’s public schools.

And perhaps most important:

The bill also expands eligibility for unemployment benefits for workers impacted by the virus, while also eliminating the one-week waiting period for benefits to start.

From Maine CDC:

Maine’s number of cases of the coronavirus: 43

From NBC:

Gov. Janet Mills issued an Executive Order Wednesday mandating a statewide ban on dine-in service at restaurants and bars, as well as a ban on gatherings of 10 or more people effective Wednesday at 6 p.m.

 

 

 

Food, Home, Nature

Catching Snow As It Falls

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Yesterday was a lovely snowy day. Unlike freezing rain or sleet, this is exactly the sort of weather Maine should get in February. Before eating a breakfast of oatmeal and dried cranberries, I grabbed my wee camera and tried to get some pictures of the falling snow.  While easy for the human eye to see, snowflakes are not easy for my camera to catch. (When I was a child, I remember tipping my head back, opening my mouth to the sky and letting the snow sprinkle my tongue.)

Can you spot the snow as it falls against Sparky, our red Honda Fit?

The snow is easier to see here, against the brown of the tree trunks and the red of our little shed and wheelbarrow. With all the red we have around our place, including on our house, you might think red is my favorite color. But it isn’t. Instead, blue is. Go figure.

Here again, the falling snow is visible against the tree trunks in the woods in our backyard.

I couldn’t resist taking a picture of our clothesline, which hasn’t had anything hanging on it since fall. Well, it has something now.

Early afternoon, it stopped snowing, and Clif went out with Little Green to clean the driveway and the walkway.

And what did we have for “suppah,” as we Mainers call it? A vegan beefy stew with Quorn Meatless Grounds and umami-ed with veggie Better Than Bouillon and nutritional yeast. Clif and I might be vegetarians, but we still like that rich gravy taste, and this soup gives us just what we want. I also made biscuits with oat milk to go with the soup.

My Yankee husband’s response? Pretty darned good. And the best thing about this soup is that as the flavors mingle, it’s even better on the second and third day.

No freezing rain. Soup and biscuits for supper. Who could ask for anything more?

 

 

 

Community, Food, People

Scrummy Afters: Chocolate Front and Center

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It is time for another confession: My childhood love of candy has stayed with me as an adult and has even followed me into my senior years. At times, I feel a little foolish to have such a yen for candy, especially chocolate.

I wish I could say that this yearning for candy extended only to high-end chocolate, but that would be a lie. Oh, no. I also enjoy Rolos and Butterfingers, and…well, you get the point. However, I think it would be fair to say that when I can get really good chocolate, I am especially happy, and all thoughts of everyday candy are gone from my mind.

You can imagine my delight—bliss might be a more appropriate word—when seven years ago, a candy shop, Scrummy Afters, came to Hallowell, a city about ten miles from where we live. Hallowell is within the loop of where we occasionally drive, and we stop in from time to time to indulge my passion for high-quality chocolate.

Scrummy Afters has all sorts novelty candy, including many delights from my youth, but what really draws me in is the chocolate they make themselves, which over the years has expanded from a few items to a large selection of delights, including but not limited to turtles, caramels, and toffees.

Our friends Alice and Joel, who are well aware of my candy obsession, very generously gave us a gift certificate to Scrummy Afters for Christmas. Therefore, with a happy heart, I went to this most excellent candy shop about a week ago. Clif, who likes candy well enough but is not as obsessed as I am, came with me and helped select some delicacies to bring home. I could have one of those beauties right now.

Because it was quiet when we went in, I had a chance to talk with one of the owners, Hilary Vallani. (The other owner is her mother, Kim.) Hilary told me that when the store first opened, she had experience in retail but no experience in chocolate making. In school, Hilary studied art—fashion design with a concentration in costume. This focus on art and design is evident throughout the beautifully decorated shop.

A few years in, Hilary took a class and learned about the chemistry, science, and precision of making fine chocolate. Now it is time to go out on a limb: I can without hesitation write that Hilary has mastered the art of chocolate making. I will even go one step further and state that of all the Maine chocolate we have tasted, Hilary’s is the best. Period.

As Clif put it, “The fillings are good, and so are the the shapes. But ultimately,  it’s chocolate front and center.” Here is my take: Scrummy’s chocolate has a fresh, smooth, clean taste. It is creamy and chewy, just the way I like chocolate to be. No matter how good the fillings are, I am not a fan of chocolates with hard, almost tasteless, shells. I like deep, rich chocolate that melts easily in the mouth.

Recently, Scrummy Afters has branched out into making funky chocolate that might even be called edible art.

In addition to making the finest chocolates around, Hilary wants Scrummy Afters to be more than a candy shop. They have sponsored community events, including a Harry Potter scavenger hunt, which I know has become a big hit for the young and the young at heart.

Lucky, lucky us to have a shop with chocolate of this quality. We will be returning soon, very soon.