We went to the Penobscot Bay Inn the other night for dinner. Our reservations were for 6:30. We arrived 10 minutes late and were shown to our table. Then we waited until 7:15 for a server to show up to take our order. She arrived at the table and said "what can I get you?" When I said we'd probably like a drink first to mull it over, she was a bit put out. Then I asked what the specials were and they were out of all of them! We ordered our drinks and dinner at the same time, which is wierd and then waited and waited. When our salads came out, they were so unimpressive that we all looked at them and balked...mmm, a ceasar salad in an ice cream dish, so appetizing! I found it strange that the servers also made the drinks. Way to use up their valuable time. Four dining rooms and two servers! The owner must be extremely cheap.
Dinner arrived at 8:10, right after I got up to complain to the owner about the schedule. Its one thing to linger 2 hours over dinner...its quite another to wait 2 hours to be served dinner. When I did tell the owner that we had waited almost an hour, his response was "yeah?" Asshat!
The food was mildly passable. I had the meatloaf, which I can do better, even without the sugary catsup...and I know that usually its spelled ketchup, but this was certainly the catsup variety...spread over the top. My dad had chicken schnitzel which was dry as a bone and tasteless, I mean really inedible. Greg had haddock which he said was mushy, my mother had the New York Strip which was grilled to perfection and a really nice cut of Sysco meat. My sister had the BLT penne pasta which looked awful, but which she said was very good. My cousin had beef tips which she liked, though I thought were tough.
Like the salad, dessert was included in the price and I wish that I had a photo the frozen cherry "pie" to show you. It was the grossest thing I think anyone could order off the Sysco food truck. It arrived at the table all bright pink with a dollop of whipped cream. Nasty. The cheesecake with canned blueberry gel on top was equally as nasty.
My advice to the owner...quit being so cheap with the number of your servers, and the food quality and stop already with the included soup, salad and dessert courses. Do five entrees instead of 15 and do them well. Be all that you can be instead of settling for mediocre. I for one will never go back here for dinner...$180 bucks for crap from Sysco. Buy locally grown foods and cook them well.
I can't even begin to rate this place. Lets just say C-D for most of it.
Enjoy,
Seth
Friday, August 10, 2007
We had a lobster fest here last night with my parents and friends. I served the last of the clam chowder that I made several days ago, but have never tasted. I had a tried and true recipe for chowder, but have lost it and cannot remember proportions. When I asked last night about how it tasted and what people would add or subtract, I got different answers from everyone and some disputes over whether it was "clammy" enough. I guess I didn't put in enough onions, my mother wanted more cream, my aunt said she wanted more of a distinct clam broth taste, and Greg said that while it was good, it wasn't up to my standards but he didn't know why. I guess I forgot to add the tasty juice. :-(
I'm going to make a batch again for next weekend, so I'll have to tweak it and then share the recipe.
I'm going to make a batch again for next weekend, so I'll have to tweak it and then share the recipe.
Friday, August 03, 2007
I made chocolate cheesecake this morning for a friend's birthday tomorrow. When I asked him what his favorite cakes were he said he loved cheesecake and chocolate cake. So I said, "what about a chocolate cheesecake?" and he looked at me like I was nuts and said " I don't think that would taste very good, do you?" Honey, he doesn't know what he's in for. I used Swiss Bittersweet chocolate and added the zest from one orange to give it some umph.
Pre-Heat oven to 300 degrees.
First, you take a package of chocolate wafers, crushed and a 1/2 stick of melted butter and combine to form the crust. You then pour that mixture into the bottom of a well greased 9" springform pan, tamp down and chill until needed.
Then take 1 cup of heavy cream and scald over med-high heat...take off heat and cool for a few minutes then add 8-10 oz semi-sweet or bittersweet chocolate. Obviously, the better the chocolate the better the flavor. I used Lindt bittersweet. Stir until melted and then beat until cool and light in texture.
Take five egg yolks at room temp (Save the whites!) and combine with 1/2 a cup of sugar and beat until thick and lemon colored...make sure the mixture forms a ribbon when it pours off a spoon. Combine chocolate and egg mixture and set aside.
Put 1 lb softened cream cheese, 1 cup ricotta, 1 cup sour cream, 2 tablespoons cornstarch, 2 teaspoons vanilla extract and the zest of one orange in a large bowl and cream until smooth. Fold in the chocolate mixture.
Take the 5 egg whites, add a pinch of both salt and cream of tartar and beat until soft peaks form. Add 1/4 cup sugar and beat at high speed until stiff peaks form. Fold into batter.
Pour into prepared springform pan and then place pan in a roasting pan. Fill roasting pan halfway up the side of the springform pan with cold water and place in the center of the slow oven.
Cook for 1 and 1/2 hours and turn the oven off without opening the door (please don't peek) Let the cheesecake sit for 1 hour in the oven and then take out to cool. When cooled completely, wrap in foil and refrigerate overnight.
Top with raspberries or strawberries and amaze your friends.
Enjoy,
Seth
Pre-Heat oven to 300 degrees.
First, you take a package of chocolate wafers, crushed and a 1/2 stick of melted butter and combine to form the crust. You then pour that mixture into the bottom of a well greased 9" springform pan, tamp down and chill until needed.
Then take 1 cup of heavy cream and scald over med-high heat...take off heat and cool for a few minutes then add 8-10 oz semi-sweet or bittersweet chocolate. Obviously, the better the chocolate the better the flavor. I used Lindt bittersweet. Stir until melted and then beat until cool and light in texture.
Take five egg yolks at room temp (Save the whites!) and combine with 1/2 a cup of sugar and beat until thick and lemon colored...make sure the mixture forms a ribbon when it pours off a spoon. Combine chocolate and egg mixture and set aside.
Put 1 lb softened cream cheese, 1 cup ricotta, 1 cup sour cream, 2 tablespoons cornstarch, 2 teaspoons vanilla extract and the zest of one orange in a large bowl and cream until smooth. Fold in the chocolate mixture.
Take the 5 egg whites, add a pinch of both salt and cream of tartar and beat until soft peaks form. Add 1/4 cup sugar and beat at high speed until stiff peaks form. Fold into batter.
Pour into prepared springform pan and then place pan in a roasting pan. Fill roasting pan halfway up the side of the springform pan with cold water and place in the center of the slow oven.
Cook for 1 and 1/2 hours and turn the oven off without opening the door (please don't peek) Let the cheesecake sit for 1 hour in the oven and then take out to cool. When cooled completely, wrap in foil and refrigerate overnight.
Top with raspberries or strawberries and amaze your friends.
Enjoy,
Seth
Sunday, July 29, 2007
Greg told me this morning that he ran into a tourist yesterday who asked him where she could get great clam chowder. When he told her, she said that she'd never forget years ago eating at a place in Belfast called...Three Pirates ....or something like that and how the clam chowder there was the best she'd ever had. When Greg asked if it was 3Tides, she said indeed it was and then he told her that it was my clam chowder she'd had. Chalk one up for the best clam chowder I never ate.
4 years later, I don't even have the recipe nor do I remember how I made it. I know it had clams......I've got to find it for Greg's birthday party weekend.
4 years later, I don't even have the recipe nor do I remember how I made it. I know it had clams......I've got to find it for Greg's birthday party weekend.
I made sweet potato soup last night and just had a taste test with it this morning. Its thick and very smooth while cold and very strong on the sweet potato flavor. When hot, the ginger and orange flavors come through more. I liked it hot better.
10 tablespoons (1 1/4 sticks) butter
3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 tablespoon golden brown sugar
1 small yellow onion, minced
3 teaspoons ground ginger
salt and pepper to taste
2 large shallots, chopped
1 1/3 cups finely chopped celery
4-5 cups homemade chicken broth (mine had a bit of curry in it)
1 1/3 cups orange juice
Preheat oven to 400°F. Melt 4 tablespoons butter in large roasting pan. Remove from heat. Add sweet potatoes and sugar and toss to coat. add minced onions, ginger, salt and pepper. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.
Melt 4 tablespoons butter in pot over medium heat. Add shallots, celery and remaining 1 1/2 teaspoons ginger and sauté until shallots begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add broth and orange juice until vegetables are just covered. Bring mixture to boil. Reduce heat and simmer until shallots and celery are very tender, about 20 minutes.
Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper.
The recipe I found used leeks instead of shallots and had an orange creme fraiche with hunks of lobster tails in the soup.
Enjoy,
Seth
10 tablespoons (1 1/4 sticks) butter
3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 tablespoon golden brown sugar
1 small yellow onion, minced
3 teaspoons ground ginger
salt and pepper to taste
2 large shallots, chopped
1 1/3 cups finely chopped celery
4-5 cups homemade chicken broth (mine had a bit of curry in it)
1 1/3 cups orange juice
Preheat oven to 400°F. Melt 4 tablespoons butter in large roasting pan. Remove from heat. Add sweet potatoes and sugar and toss to coat. add minced onions, ginger, salt and pepper. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.
Melt 4 tablespoons butter in pot over medium heat. Add shallots, celery and remaining 1 1/2 teaspoons ginger and sauté until shallots begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add broth and orange juice until vegetables are just covered. Bring mixture to boil. Reduce heat and simmer until shallots and celery are very tender, about 20 minutes.
Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper.
The recipe I found used leeks instead of shallots and had an orange creme fraiche with hunks of lobster tails in the soup.
Enjoy,
Seth
Wednesday, July 25, 2007
Cribbed from the New York Times, here are over 30 ways to make quick easy meals in the summertime. I found it interesting that the authors used white beans so much. A chef I know commented that white beans were a lost delicacy and that nobody cooks with them anymore. Personally, I love Great Northern Beans and try and use them in meat dishes to make chili and taco fillings because they are so hearty.
1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.
3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.
5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.
7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.
9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.
10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.
11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.
12 Boil a lobster. Serve with lemon or melted butter.
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.
15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.
16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.
19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.
20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.
23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.
26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.
27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.
30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.
31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.
32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.
33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.
36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.
38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
Enjoy,
Seth
1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.
3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.
5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.
7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.
9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.
10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.
11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.
12 Boil a lobster. Serve with lemon or melted butter.
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.
15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.
16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.
19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.
20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.
23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.
26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.
27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.
30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.
31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.
32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.
33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.
36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.
38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
Enjoy,
Seth
Friday, July 20, 2007
A friend took us to the Rhumb Line in Searsport the other night. Neither of us had ever been there, so we thought it would be a good adventure. I've always heard the food was good, but expensive and I have had their catered food at various parties around Belfast, so I was looking forward to it.
We walked in and I was immediately on guard. The restaurant is in an old sea captain's home on the north side of Searsport. The trouble with such spaces is that the owners tend to want to clutter it up to "authenticate" the space. The Rhumb Line was no different. Bold print wall papers and patterned rugs, lots of odd dust catching things on table tops, (rather like my house), random pictures on the wall hung every which way and big swag curtains in a "country chaaam" pattern all helped to turn my stomach and close in the space. The main dining room held about seven or eight tables, each having a bold red tablecloth, purple napkins, and huge blonde chairs that were ugly but comfy. Needless to say, the interior did not inspire confidence for the food. There were only two other tables dining, one with a screaming and crying baby in attendance and the proprietor asked us to come earlier than we'd wanted, probably so they could close early to watch "The Next Best Thing" on ABC.
We sat down and the server was very attentive. The drinks were served and all was well, nice pours on all the glasses and the server came back to ask us each, individually, how our drinks were.
We ordered and I had the special soup which was a broth base with ground pork, green chilies, scallions, and tomatoes. It was suprisingly light, but hearty a nice, simple choice to start the evening. Our friend had the artichoke salad, which looked and tasted good. Greg had the crab cakes, which he raved about at the table and then said they were miserable when we got home. He thought they were a bit mushy and had too much dill in them, an herb that can ruin seafood if applied to liberally. Greg likes his crab cakes to have a bit of a crunch instead of having the consistancy of warm tunafish.
The main courses arrived and my steak au poivre, which can be so good with the right cut of meat, looked a bit like salsbury steak. The cut was bad and fatty, so I was completely disappointed there. Accompanying my steak were a melange of really mushy vegetables and super smooth mashed potatoes. If you haven't learned by now, I judge food a lot by texture and so vegetables that can be sucked through one's teeth and mashed potatoes with no umpfff..really get me...its so easy to make this stuff delightful to look at and good to eat. At $26.00 for this dish, I would expect it to be better than what it was.
Greg had the scallops which he said were super rubbery from being over broiled. Even I know scallops take about 1 minute to cook for them to be perfect. His scallops arrived in a sauce that was scalding hot but tasty, so at least he had that to look forward to. Our friend had the crab cakes as an entree. She loves them there and has them every time she goes.
Dessert was a chocolate covered peanut butter pie that was a bit on the chalky side. Greg and I shared this and I already know that he felt the same way.
Frankly, I would rather go to Camden to pay this much for food. The price was probably a bit less than someplace like Francine's, but at least the atmosphere is better down there and you know the food will be perfect.
Atmosphere: In dire need of changing D-
Service: Very attentive A
Food: A completely disappointing C-
Price: Astonishingly expensive
Enjoy,
Seth
We walked in and I was immediately on guard. The restaurant is in an old sea captain's home on the north side of Searsport. The trouble with such spaces is that the owners tend to want to clutter it up to "authenticate" the space. The Rhumb Line was no different. Bold print wall papers and patterned rugs, lots of odd dust catching things on table tops, (rather like my house), random pictures on the wall hung every which way and big swag curtains in a "country chaaam" pattern all helped to turn my stomach and close in the space. The main dining room held about seven or eight tables, each having a bold red tablecloth, purple napkins, and huge blonde chairs that were ugly but comfy. Needless to say, the interior did not inspire confidence for the food. There were only two other tables dining, one with a screaming and crying baby in attendance and the proprietor asked us to come earlier than we'd wanted, probably so they could close early to watch "The Next Best Thing" on ABC.
We sat down and the server was very attentive. The drinks were served and all was well, nice pours on all the glasses and the server came back to ask us each, individually, how our drinks were.
We ordered and I had the special soup which was a broth base with ground pork, green chilies, scallions, and tomatoes. It was suprisingly light, but hearty a nice, simple choice to start the evening. Our friend had the artichoke salad, which looked and tasted good. Greg had the crab cakes, which he raved about at the table and then said they were miserable when we got home. He thought they were a bit mushy and had too much dill in them, an herb that can ruin seafood if applied to liberally. Greg likes his crab cakes to have a bit of a crunch instead of having the consistancy of warm tunafish.
The main courses arrived and my steak au poivre, which can be so good with the right cut of meat, looked a bit like salsbury steak. The cut was bad and fatty, so I was completely disappointed there. Accompanying my steak were a melange of really mushy vegetables and super smooth mashed potatoes. If you haven't learned by now, I judge food a lot by texture and so vegetables that can be sucked through one's teeth and mashed potatoes with no umpfff..really get me...its so easy to make this stuff delightful to look at and good to eat. At $26.00 for this dish, I would expect it to be better than what it was.
Greg had the scallops which he said were super rubbery from being over broiled. Even I know scallops take about 1 minute to cook for them to be perfect. His scallops arrived in a sauce that was scalding hot but tasty, so at least he had that to look forward to. Our friend had the crab cakes as an entree. She loves them there and has them every time she goes.
Dessert was a chocolate covered peanut butter pie that was a bit on the chalky side. Greg and I shared this and I already know that he felt the same way.
Frankly, I would rather go to Camden to pay this much for food. The price was probably a bit less than someplace like Francine's, but at least the atmosphere is better down there and you know the food will be perfect.
Atmosphere: In dire need of changing D-
Service: Very attentive A
Food: A completely disappointing C-
Price: Astonishingly expensive
Enjoy,
Seth
Tuesday, July 17, 2007
My ten year old nephew just went off to sleep away camp for the first time. Three weeks without his mom. I remember that my mom used to send us congo bars, essentially they were really gooey, rich, blondies.
I called my sister today to ask if he would like that and though she thought the sentiment was adorable, she said that because it is a Waldorf School camp, they don't allow sweets in care packages! So what are we supposed to send, shredded carrots, a nice ceasar salad, or perhaps a roast chicken?
My sister laughed and said that she actually sent him a Wall Street Journal article about 9 year olds promoting skateboarding products......Families these days!!! Sheesh
Here is the congo bar recipe:
2/3 cup butter melted
1 lb light brown sugar
3 eggs
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 ounces milk chocolate chips
1 cup chopped walnuts
Melt the butter and add brown sugar; mix well and cool.
Add eggs, one at a time, beating well each time.
Add dry ingredients and mix well.
Add the nuts and chocolate bits.
Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.
**UPDATE** I thought the 1lb of brown sugar might be a misprint, so I just made these with a cup of brown sugar and they were awful...they had the texture of regular cookies, only drier. You really do need to make these with 1 lb of brown sugar...hey, your kids are away at camp...let the councilors deal with the sugar high!!
Enjoy,
Seth
I called my sister today to ask if he would like that and though she thought the sentiment was adorable, she said that because it is a Waldorf School camp, they don't allow sweets in care packages! So what are we supposed to send, shredded carrots, a nice ceasar salad, or perhaps a roast chicken?
My sister laughed and said that she actually sent him a Wall Street Journal article about 9 year olds promoting skateboarding products......Families these days!!! Sheesh
Here is the congo bar recipe:
2/3 cup butter melted
1 lb light brown sugar
3 eggs
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 ounces milk chocolate chips
1 cup chopped walnuts
Melt the butter and add brown sugar; mix well and cool.
Add eggs, one at a time, beating well each time.
Add dry ingredients and mix well.
Add the nuts and chocolate bits.
Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.
**UPDATE** I thought the 1lb of brown sugar might be a misprint, so I just made these with a cup of brown sugar and they were awful...they had the texture of regular cookies, only drier. You really do need to make these with 1 lb of brown sugar...hey, your kids are away at camp...let the councilors deal with the sugar high!!
Enjoy,
Seth
Sunday, July 15, 2007
<------This frigging Princess Torte has me almost defeated. I called David several hours ago and told him that I gave up. After attempting to make the custard / whipped cream filling twice, I almost lost it. The first time, I made scrambled eggs instead of custard. The second time, I didn't let the milk scald and the custard never set. I tried to make the filling anyway and after folding in the whipped cream, the whole filling was runny, so I tried to freeze it to set it and I left it in there and got ice cream (which melted when I tried to frost the cake with it. )I have two delicious new recipes for scrambled eggs and ice cream, but not one for custard filling. The third time seems to be the charm so far. The custard is perfect and setting well and the whipped cream is soft but strong. I have to reign in my impatience and wait for the custard to cool completely. If this round doesn't work, I have Jell-o pudding in a box that is guaranteed to set in 5 minutes...The used by date has me worried though. I reads 16 June 08 06 06 I cannot tell if the used by date is June 8, 06 or 16 June 08. Its from Nealey's so I am never sure. The other type of puddin' in a box was certainly expired, it had dust on the box and read March 07. Yikes!
Mine will certainly not look like the one above, which is about three times as thick as mine will be, but my martzipan is greener!!!
I'll keep you posted.
Enjoy,
Seth
Friday, July 13, 2007
Oh my gods! Brian, the chef from The Edge, sent Greg home yesterday with a quart of peach soup that he made as the amuse bouche one night for dinner. Its friggin' amazing. I tried a spoonful of it cold from the fridge as I was calling to invite a friend for dinner to help us sample it and I found myself having another spoonful and then another. I guess you can't have just one.
David and Sarah at 3Tides are closer than ever to starting up Belfast's own micro-brewery. The space is almost done and the tanks go in next week. Its a very exciting time watching the new business progress. As soon as they get started and brew the first batch and its ready, David will be able to sell take away beer and live lobster from the Lb. You will also be able to get it right from the tap in the bar if you want to stay and enjoy the company of the regulars.
I'm just about to pull a flowerless chocolate cake out of the oven as its a friend's birthday today. Happy Birthday Larry! He wanted anything chocolate, so this is all about chocolate.
David wants me to make him a Princess Torte, a Swedish speciality cake, for his birthday on Monday. It calls for a layer of Spring-green colored marzapan over the entire cake. Me and my big mouth for asking.
enjoy,
Seth
David and Sarah at 3Tides are closer than ever to starting up Belfast's own micro-brewery. The space is almost done and the tanks go in next week. Its a very exciting time watching the new business progress. As soon as they get started and brew the first batch and its ready, David will be able to sell take away beer and live lobster from the Lb. You will also be able to get it right from the tap in the bar if you want to stay and enjoy the company of the regulars.
I'm just about to pull a flowerless chocolate cake out of the oven as its a friend's birthday today. Happy Birthday Larry! He wanted anything chocolate, so this is all about chocolate.
David wants me to make him a Princess Torte, a Swedish speciality cake, for his birthday on Monday. It calls for a layer of Spring-green colored marzapan over the entire cake. Me and my big mouth for asking.
enjoy,
Seth
Thursday, July 12, 2007
You know summer is here when you'd rather cook on the grill than anything else. Its cleaner, easier and the house doesn't smell of roasting meat. Of course roasting meat is a great smell, but it drives our dogs nuts. They sit outside the kitchen door and whine for about 1 hour, cause they know that they might get a nice warm juicy piece of skin off the chicken.
Last night I cooked a turkey breast on the grill. Its so easy and practical. The breasts are sometimes too expensive, but yesterday, Hannaford was having a marked down for quick sale. 12 bucks for a large breast that will feed us at least through sandwiches tomorrow, making the per plate cost $2.00, without considering the added bonus of making homemade turkey broth... can't beat that with a wooden spoon!
Anyway, I did the turkey the same way I do chickens, drizzled olive oil and rubbed fresh sea salt. We have a four burner grill, so I fired up the outside burners and left the middle two off, plopped the breast in the middle of the grill and let it sit there at 300 degrees for 1.5 hours. It was totally moist and juicy. Served it up with sauteed asparagus and some slices of meunster cheese and off to watch a movie we went. Yumm.
Last night I cooked a turkey breast on the grill. Its so easy and practical. The breasts are sometimes too expensive, but yesterday, Hannaford was having a marked down for quick sale. 12 bucks for a large breast that will feed us at least through sandwiches tomorrow, making the per plate cost $2.00, without considering the added bonus of making homemade turkey broth... can't beat that with a wooden spoon!
Anyway, I did the turkey the same way I do chickens, drizzled olive oil and rubbed fresh sea salt. We have a four burner grill, so I fired up the outside burners and left the middle two off, plopped the breast in the middle of the grill and let it sit there at 300 degrees for 1.5 hours. It was totally moist and juicy. Served it up with sauteed asparagus and some slices of meunster cheese and off to watch a movie we went. Yumm.
Tuesday, July 10, 2007
New friends gave me a recipe today that I know will be great, coming from them. I am dying to try it..so much so that I wish Nealey's (our local gas station, "convenience" and hardware store, and topless bar) carried pectin so I could run right out and get started. I hope I'm not posting some ancient family recipe, handed down from Great Aunt Gert to cousin Maude to Granma Rose to momma to me kind of thing. If it is, I am so sorry. I would never post my Great Aunt's meatball recipe on here!
There isn't a copyright on it, so here goes:
There isn't a copyright on it, so here goes:
Rose Petal Jelly
(from my garden.)
2 Cups Water
3 cups Rose petals
2.5 cups sugar
1/4 cup lemon juice
3 oz pectin
Boil water, remove from heat and steep petals. (I'm lovin this already). After 1/2 an hour, strain and return to boil. Add sugar and lemon and boil for 2 minutes. Add pectin and boil for three minutes.
Decant
This recipe is full of cool stuff I don't do often, like steep and decant. I dunno about you, but I'm excited. I think that rose blossom above is about three cups by itself. Great year so far for roses.
Enjoy,
Seth
Monday, July 09, 2007
I made a lot of cheesecakes a few weeks ago, so many so that I don't need to make it for a while, and in fact, it took me this long to post the recipe. The first one I made of this batch is the one pictured above which came out beautifully. There was some extra batter, so I quickly made a smaller one for home use, but because it was so thin, it came out a bit dry. Of course, the chef of a very nice restaurant and his wife, who manages same restaurant invited us for lunch one day and I ended up bringing the thin cheesecake to them....with apologies for it being so dry! Oh well, someday I will make amends.
Anyway here is the recipe for the above:
I made a graham cracker crust for this, but it really doesn't need a crust at all. You could also make a chocolate cookie crust too.
The batter is:
1 lb cream chesse, softened
2 cups ricotta
1 cup sugar
1/2 stick butter, melted and cooled
5 eggs at room temp
3 teaspoons of vanilla extract
3 tablespoons each corn starch and flour
2 cups sour cream (folded in at last minute)
cream cheeses and sugar together until fluffy, add butter and mix well. add room temp eggs, one by one mixing well after each one. Then add vanilla, and cornstarch and flour and mix well. Fold in sour cream. Pour into ungreased 9" springform pan and set in the middle of a slow oven 325 degrees for one hour. After an hour turn off oven (do not open door) and let cheesecake sit for 2 hours. Cool completely. Best made a day before and refrigerated. Decorate top with favorite fresh fruit (shut up bitch!) and amaze your guests.
If you find that the texture is a bit dry, you can add a deep pan of water in the oven to keep the moisture levels up.
Enjoy,
Seth
We took off yesterday for Trenton, Maine to several auction previews. Trenton is up towards Bar Harbor and we weren't prepared for all the traffic! Anyway, we stopped at Abbracci's in Searsport for breakfast. Abbracci's is where Periwinkles bakery used to be, on route 1 just south of Searsport. I've been wanting to stop there for a while and was impressed with the selection of coffees and the interior of the space, which is very homespun and as different as one could get from the old Periwinkles space. I was very suprised to learn that a limited selection was available for dinner there as well. I ordered a sticky bun and a blueberry scone and was delighted with the sticky bun...I should actually say gooey bun, because it was just filled with gooey honey and cinnamon goodness. The texture was just right and the cinnamon swirl was pure heaven. Greg and I sat in the car and devoured it. Neither one of us likes scones very much, but this one was fresh and tasty. I just remembered that most of it is still in the car.....hey, its even good the next day with tea!
What I like about this place is that a young couple works there, probably the owners, and they are doing this all themselves. The front of their building is their house and the bakery / restaurant is in the old barn out back. I'll be interested to try their dinner menu which is all Italian, a cuisine choice that has been lacking in Belfast or in the surrounding area. Give this place a try, they seem to have lots of choices for coffees and such.
Enjoy,
Seth
What I like about this place is that a young couple works there, probably the owners, and they are doing this all themselves. The front of their building is their house and the bakery / restaurant is in the old barn out back. I'll be interested to try their dinner menu which is all Italian, a cuisine choice that has been lacking in Belfast or in the surrounding area. Give this place a try, they seem to have lots of choices for coffees and such.
Enjoy,
Seth
Saturday, July 07, 2007
We went into Belfast for the Arts in the Park festival. There were maybe a handful of worthwhile vendors and the rest were pure "my parents went to Maine for the weekend and all I got was this silly ________" (insert wierd touristy item here).
Afterwards though, we decided to get a quick bite at the Dockside, Belfast's hidden in plain sight okish restaurant with fantastic views. We never think to go here when we are looking for somewhere to eat...I pass it almost every day and never notice the place, but its been there for a long time. We ate out on the deck out back and had a table right on the end overlooking the harbor. Greg had a haddock dinner which he said was ok, not the best and I had the chicken ceasar salad which was good, though it could've come on a bigger plate or in a big bowl. Dressing was served on the side and difficult to toss into the salad without making a huge mess. The thing I like about this place is that the staff is super friendly, the food is good for a quick meal at lunchtime and the view off the deck is better than some pricier places in Camden. The bill for the two meals (Greg's came with salad and potato and mine came with a roll and two large sodas was $24.00 without tip. That woulda been the cost for one person down at the Waterfront in Camden. So this is a good economical place to eat and the outdoor atmosphere is GREAT.
Food: B
Atmosphere on the deck A++++
Atmosphere inside: About the same as a Denny's
Service and Server: A-
Enjoy,
Seth
Afterwards though, we decided to get a quick bite at the Dockside, Belfast's hidden in plain sight okish restaurant with fantastic views. We never think to go here when we are looking for somewhere to eat...I pass it almost every day and never notice the place, but its been there for a long time. We ate out on the deck out back and had a table right on the end overlooking the harbor. Greg had a haddock dinner which he said was ok, not the best and I had the chicken ceasar salad which was good, though it could've come on a bigger plate or in a big bowl. Dressing was served on the side and difficult to toss into the salad without making a huge mess. The thing I like about this place is that the staff is super friendly, the food is good for a quick meal at lunchtime and the view off the deck is better than some pricier places in Camden. The bill for the two meals (Greg's came with salad and potato and mine came with a roll and two large sodas was $24.00 without tip. That woulda been the cost for one person down at the Waterfront in Camden. So this is a good economical place to eat and the outdoor atmosphere is GREAT.
Food: B
Atmosphere on the deck A++++
Atmosphere inside: About the same as a Denny's
Service and Server: A-
Enjoy,
Seth
I had another WWJD moment last night after I invited our neighbors over for steak on the grille. Thats about all we had and I was in to mood to cook. I had a lot of celery hearts left over from bloody mary's last sunday and a couple of leeks that needed to be used. I found a recipe that was interesting to me, so I took it and tweaked it and found that the soup was very nice. It was tasty either hot or cold. I call it Leftover Soup.
2 cups chicken broth
1 cup champagne (optional..I had some left over and had to use it)
2 celery ribs washed and coursely chopped
2 leeks washed and coursely chopped
2 boiling potatoes coursely chopped ( I used purple potatoes and left the skins on)
1 apple, coursely chopped
1 banana coursely chopped
couple of dashes of curry
1 cup buttermilk or 1/2 and 1/2 or even whole milk
1 tablespoon butter
salt and pepper to taste
Simmer vegetables and fruit in the chicken / champagne broth until tender, about 12 minutes. Add milk, butter and curry powder and cook another 10 minutes (do not boil) until the vegetables are nice and cooked. Pulse in blender until smooth and then force through a fine mesh sieve. Serve either hot or cold.
In the photo below, the thing in the middle is actually celery pesto that I made with just celery leaves and olive oil with sea salt and pepper.
Along with the grilled steak and soup, I served yellow squash done on the grille and a champagne and asiago cheese risotto that was done long before the steak was grilled and so sat around for about 30 minutes...it was sticky and terrible. It was really good when it was first done though!
Enjoy
Wednesday, July 04, 2007
HAPPY FOURTH OF JULY!!
We are going off to a friend's cookout in Belfast and I decided to be Martha of Maine and make a lemon tart with my rendition of the stars and stripes. The only fruit I find at Hannaford that was white were apples, so we'll see if they will hold up and not turn brown by the time the cookout happens. The lemon tart recipe is on the blog from last fourth of July (thank the stars its a different crowd this year)
Have fun, be safe, and enjoy
Seth
Tuesday, July 03, 2007
So I have it from one of my spies that all sorts of changes are afoot at Natalie's in Camden. Word has it that the chef left last Saturday and that Abby, the founder of the restaurant, is on her way out too. Abby sold the restaurant to the owners of the Camden Harbour Inn when she relocated the restaurant there from the old MBNA Mill.
A Maine Foodie Spy had dinner there on Sunday with a group of Camdenites and the reports were at once hysterical with all the mishaps and also a bit maddening with the prices one pays there. The restaurant is serving a prix fixe menu for the next several weeks while they sort out the whole chef deal. Five courses and a glass of wine cost my spy almost 80 dollars and when I asked how the meal was I was told.."it was a lot of hype for cold soup, freezing temperatures and flies." The cool soup refered to the split pea soup that was served along with a piping hot scallop. There was confusion as to whether the soup was meant to be lukewarm or whether they just didn't get it right. Knowing now that the executive chef had already left, I vote for the fact that it was a mistake. The main course was a choice of steak or hallibut. My spy had the steak which she said was on the extremely small side and had the most horrendous hickory smoked flavor to it that was not revealed in the menu. There was a fly that buzzed around her table all evening and she said the room was ice cold with the air conditioner blowing right on them.
Even with all the problems, my spy did say that the restaurant was worth a second visit once they finally had all their ducks in a row. She commented a lot on the interior which is a very European all over white with black stained floors and red accents. They spent a lot on the decor apparently.
OK, well thats it for me today. Happy Fourth!
Enjoy,
Seth
A Maine Foodie Spy had dinner there on Sunday with a group of Camdenites and the reports were at once hysterical with all the mishaps and also a bit maddening with the prices one pays there. The restaurant is serving a prix fixe menu for the next several weeks while they sort out the whole chef deal. Five courses and a glass of wine cost my spy almost 80 dollars and when I asked how the meal was I was told.."it was a lot of hype for cold soup, freezing temperatures and flies." The cool soup refered to the split pea soup that was served along with a piping hot scallop. There was confusion as to whether the soup was meant to be lukewarm or whether they just didn't get it right. Knowing now that the executive chef had already left, I vote for the fact that it was a mistake. The main course was a choice of steak or hallibut. My spy had the steak which she said was on the extremely small side and had the most horrendous hickory smoked flavor to it that was not revealed in the menu. There was a fly that buzzed around her table all evening and she said the room was ice cold with the air conditioner blowing right on them.
Even with all the problems, my spy did say that the restaurant was worth a second visit once they finally had all their ducks in a row. She commented a lot on the interior which is a very European all over white with black stained floors and red accents. They spent a lot on the decor apparently.
OK, well thats it for me today. Happy Fourth!
Enjoy,
Seth
Friday, June 29, 2007
We had a hankerin for Thai, so we went back to Seng Thai for an orange chicken that was out of this world. I have to tell you that I've avoided ordering the orange chicken because it usually comes with that nasty gelatinous goo that tastes like tang covering the chicken. But, Seng Thai's orange chicken is totally fresh and homemade. The orange sauce has a wonderful scent to it that is completely heavenly. We had the green curry again too. Mmmm. The one sour note was the wine. Seng Thai serves four wines, and they are all pretty cheap. I could drink them if they were chilled. Cheap red wine tastes so much better going down when its chilled.
We stopped by 3Tides on the way home and the summer season is certainly in full swing there. We need to stop by right after working hours when all our friends drop by and leave before 7 when the money starts rolling in the door. We didn't know a soul and even had to introduce ourselves to the new bartender, Seth. I was heartbroken when Little Luna said "goodnight Death" and she wasn't talking to me!!! Though she came over to tell me that she made my vodka upstairs in her kitchen... :-) (for those not in the know, Luna is just over 2 )
Jason instructed Seth on how to make my usual drink and he did it pretty well...lets just say it was a bit redder than I'm used to.
All in all a good evening.
Greg is having an open studio on Sunday and I am making the food. I'm thinking of something with brioche dough or perhaps sausage puffs and something with curried chicken salad. Greg has given me the directive that it has to be dry, no messy food around the merchandise!
We stopped by 3Tides on the way home and the summer season is certainly in full swing there. We need to stop by right after working hours when all our friends drop by and leave before 7 when the money starts rolling in the door. We didn't know a soul and even had to introduce ourselves to the new bartender, Seth. I was heartbroken when Little Luna said "goodnight Death" and she wasn't talking to me!!! Though she came over to tell me that she made my vodka upstairs in her kitchen... :-) (for those not in the know, Luna is just over 2 )
Jason instructed Seth on how to make my usual drink and he did it pretty well...lets just say it was a bit redder than I'm used to.
All in all a good evening.
Greg is having an open studio on Sunday and I am making the food. I'm thinking of something with brioche dough or perhaps sausage puffs and something with curried chicken salad. Greg has given me the directive that it has to be dry, no messy food around the merchandise!
Subscribe to:
Posts (Atom)
