Sunday, July 28, 2013

Pesto Pasta

It’s back to work for me tomorrow, otherwise there is not much to report. Today, I finished the jar of fresh pesto from Wednesday, and made pasta with swiss chard, kale, edamame and pumpkin seeds. And yes, some limoncello was consumed, too.



Holbrook Sanctuary

This week, heydays of tourism in Maine, I decided to get off the beaten path and venture to places less likely found by tourists, besides those with nice sailboats, hanging out in the beautiful coves around the Castine peninsula. I saw a speck of green on the google map and zoomed in: Holbrook Sanctuary, not even well-known among Mainers.
The Holbrook Sanctuary has not really an ‘address’ I could type into my Garmin Nuvi, so I zoomed into the map, and said “take me to this coordinate directly”. Trustingly I was guided along unknown, unvisited, small country roads along the coast with unexpected, hidden beautiful harbors and coves. This made me stop more than once to take in the very private gems. Holbrook Sanctuary offers ponds, hikes and picnic areas on the ocean. Besides me and a father and son with fish rods, it was a true, quiet sanctuary.
Brooksville Harbor, ME
P1090658  P1090662

Tuesday, July 23, 2013

Fresh basil and young garlic makes pesto

After much waiting today for the appearance of the little prince I went to the farmers market, and the rained out farmers had new produce in store: basil, and the first garlic of the season. Young garlic turns bad quickly so pesto it was today, a semi-vegan pesto, with a slice of sheep’s milk feta for taste. I made a larger batch, and a dinner of spaghetti, Swiss chard from the garden, fresh garlic, and pesto. Summer cooking at its best.
Semi-vegan pesto:
  • 3 very large handfuls of fresh basil
  • half head of young garlic (or 5-6 garlic cloves), peeled
  • 1 TB low-sodium yellow miso
  • 3 TB pine nuts
  • 2 oz of sheep’s milk feta cheese
  • juice of one lemon
  • water, as needed for consistency
Mix all ingredients in a food processor. Serve with spaghetti and wilted Swisss chard.

Sunday, July 21, 2013

A day on the lake

It was supposed to be a bright blue day, with good temperatures, not too hot, not too humid, and everyone was on the road. Tourists, especially. I headed south on Route 1, towards K’s family camp, and stopped at the Treasure trash barn, one of my favorite ‘antique’ stores. After summers of looking I finally found an old wood door, in the right size and state of aging, perfect as photography background, and a few very old but still usable ball canning jars with glass lids. I stopped at Cellardoor winery to pick up some wine, and off I was for my first solo kayak with K. and her 2 dogs, who came along for the adventure. 




Beer and haircut, please!






Mermaids in Maine

The ‘bad weather’ never came yesterday, a few drops of rain, not even a thunderstorm and certainly no hail, but the whole disaster scenario had me kept at home. I should have known better that only if bad weather moves over NYC and Boston, it is ‘disaster weather for (all of ) New England! Stay save!’ But that does not necessarily mean there is anything happening up here in nowhere land of Maine.

Today the sky is blue, the forecast is sunny and it is time to get back to regular summer vacation routine. This includes finding a nice clear lake and put on the swim fins. I only wish I had these mermaid tail….. (source)


Thursday, July 18, 2013

Boothbay Botanical Gardens

The temperatures are ideal for vacation activities such as swimming, sailing and light walks in the shade surrounded by wonderful aromas of flowers, woods and ferns. --- Boothbay Harbor can provide all three of them, and I opted for the botanical gardens. They must be fairly new since my car navigation systems did not know them and there were also no signs in Boothbay when I headed in the general direction to the Southern tip of the peninsula. Fortunately, I stopped by an information center and found my way just in time before turning right, and arrived at the beautiful place.

It was later in the afternoon, and not many people and relaxed views, walks and smells of flowers.














As every good Maine vacation day it has to end with the following:


The chef takes home the lobster shells for broth..