We have more than soup in the winter…
My mother-in-law has this phenomenal recipe for lasagna. We have called it Meat Lasagna through the years, as it is wonderfully hearty with ground beef & hot Italian sausage simmered up in a homemade sauce full of fennel, whole plumb tomatoes & fresh basil. Filling & satisfying for all. But I thought ‘Grandma Byers’ Family lasagna’ sounded much better.
My side of the family has a stellar recipe too! Macaroni & Cheese! Best eve’ah. But ours didn’t get passed down on a sentimental handwritten notecard. It has more modern origins in Ruth Riehcl’s Gourmet Cookbook The Gourmet Cookbook: More than 1000 recipes 9780618806928| eBay
One time my sister made it for a Sunday dinner. Matt’s brother & wife, attending, were equally impressed with quality of the recipe. When they asked for it, my sister (and some of us and some glasses of wine, but mostly my sister) hand re-wrote the whole thing adding some creative liberties, claiming a cherished family heirloom bestowed upon these new in-laws (what a gift!). Only to be busted years later when we completely forgot the hoax, bragging about the ‘cookbook everyone must have in their library.’
laughs.
And so it begins
This week was October 1st. The first official month ‘off season.’ I have struggled through the years of being too busy in the summer with the Bakehouse, and then too all-of-a-sudden not busy when we go to “off Season” hours. AKA Gas & More. This year I have even more breathing room because the oldest of the brothers achieved licensed driver status. It’s amazing when you begin to cusp the ‘every hour of every day’ parenting to just ‘daily parenting’. Cryptic message? IYKYK. So today, I want to let everyone know how much fun we have on this little island in Maine, 5 miles off the coast of Portland, all year round and even through the winter.
After the tourists have gone, after the moorings have been hauled, after the boats are in the yard with the engines winterized… Cut to tiny voice shouting “We’re Still Here! Come down for a visit!” I’d be happy for you to come see us in this mysterious off-season. All islanders would welcome you whole-heartedly with a stool and an elbow of space at the bar… brave the icey sea spray & the snowy decks of a Casco Bay Lines Ferry*, steaming through the swells of the Hussey in real life to our little island in the Bay. There will be a hearty cup of soup waiting!
Or you can take a peek, some light reading from the comfort of your warm cozy house, under fluffiest of blankets, face lit by the glow of your screen… to get a glimpse of what we do and what we have to offer. Then gauge for yourself if you’re up for it.
Either way. Thanks for being here
*jokes. The cabin of the ferries have the heat on so high you’re going to need to open a window Long Island Schedule - Casco Bay Lines
GOOD: GARAGE CLEAN OUT! New mudroom for stinky LAX, Football, baseball, ski, etc. gear. StoreYourBoard Ski Wall Rack – Horizontal Ski Rack Wall Mount, Holds 3 Pairs of Skis and Poles, Ski and Snowboard Wall Rack for Garage or Home, Holds Up to 40 lbs - Horizontal Ski Racks For Rooms - Amazon.com
BAD: The little husky ate the brothers’ dinner. 2 bacon cheeseburgers and ½ bland cheeseless burger. At least she’s got taste. Amazon.com : Pet N Pet 540 Counts Green Poop Bags for Dogs, 41% Plant Based & 59% PE Extra Thick Dog Poop Bags Rolls, 9" x 13", Unscented Dog Waste Bag, Pet Supplies for Dogs : Pet Supplies
UNEXPECTED: Impromptu Lunch with the Ladies on a Wednesday. Fellow restaurateur-ess of ilCO Island Lobster Company - Portland, ME & business lady of Rugged Seas RUGGED SEAS. There was a text at 12:03p, Luch at the NEW Drydock Dry Dock - Portland, Maine by 12:45p. Motivation to do more & do better
What I’m Reading: Nothing Fancy Allison Roman Books by Alison Roman - Alison Roman
What the Boys are asking for: my chocolate chocolate cookies. Based on Martha’s Milk-Chocolate Cookies (Martha Stewart’s Cookies pg.79)
This week’s paper cup contains: Ginger Chicken & Rice Soup with Zucchini by Yossy Arefi The Perfect Late-Summer Soup - The New York Times
Notes: wonderful recipe. I used the Moffat convection to get the chicken done separately while making the broth –seasoning the raw breasts with the same flavor profile as the soup to save time (and space in my pots, as I adjust for a 20-30 count serving each week depending on the time of year and what’s going on the island. Added a touch of sugar & red pepper flakes & lemon juice to the broth to balance nicely. A gifted, Island-grown zucchini was the star… However, it had been severely neglected on the vine and was about the size of my leg from hip to knee. My only regret for this offering was that I should have peeled the zucchini. Which you normally don’t, but it was more like a squash skin. Though edible, it may cut a gumline.
Beef Stew, looking west off the microdeck