It was an exciting day in our household when my husband bagged a small buck. Since entertaining a hundred wedding guests this summer, our meat supply had dwindled. So the promise of a fresh, carnivore
When I first started housekeeping and entertaining, Martha Stewart was the considered one of America’s most “creative hostesses.” I spent hours poring over her books; glossy photographs of beautifully presented parties, recipes for appetizing dishes
On the days when I’m not playing in the kitchen, a large part of my work is helping Maine farmers increase their sales and profitability. Connecting farms to additional wholesale markets, developing value-added products that
When it’s chilly in the morning, I like to bake. Spicy aromas wafting from the kitchen and the promise of cozy heat from a hot oven encourages even the sleepiest folks in my household to
This fall my husband has been fishing once a week aboard the F/V Hey Jude. Thursday mornings he rises at 3 to pack his lunch. Around 5:00, he and Captain Joe head to the dock
After apple picking in a neighborhood orchard, a group of Deer-Isle home-schooled children and their families visited me one morning at Rabbit Hill. The energetic bunch, whose ages ranged from a toddler to several third
Whenever I read a food magazine or surf the web, there are always recipes that intrigue me. A glossy photo of a perfectly proportioned vegetable, an unusual spice, or a new cooking technique, will inspire
As the days grow shorter, we’re spending most of our time getting ready for the winter season; harvesting vegetables from the garden, cleaning rabbit pens, scouting the woods for signs of deer, splitting and stacking
Who doesn’t love a perfectly ripe, fresh tomato? Smell the earthy fresh aroma, see the evenly distributed color: bright red, orange or yellow. Squeeze your tomatoes and feel the flesh give just so slightly, and
As the brilliant blue-skies of summer become the golden days of fall, the seasonal march of fruit continues: rhubarb and strawberries become luscious red raspberries, tiny wild Maine blueberries, green and bright purple plums, fuzzy
It was a sad day in the dining world when the Howard Johnson’s Restaurant and Lounge in Bangor announced they were closing. While this may seem a small and unimportant blip on the restaurant scene,
What inspires you to cook? Is it the aroma of freshly baking bread, the smell of onions sizzling in bacon fat or the earthy fragrance of chopped rosemary and garlic? Perhaps it’s the bright array
