A Life, Lived

Social Responsibility?

Those of you who follow this nonsense on a regular basis know that I have been doing work with emotional intelligence. Part of my training involved my completing a test that gaged my own social and emotional intelligence. I've done this before so I wasn't too surprised about the results except for one area - social responsibility.

I have always figured that I am a reasonably socially responsible person - I don't own a gun . . . I have never voted conservative (EWWWW) . . . I ALWAYS vote . . . I generally obey laws (surely speed limits are a suggestion, not a law) . . . I give to charity . . . I don't litter . . . I recycle . . . See, I am not a completely horrid person.

Yet I scored lower on the social responsibility scale than a colleague who many suspect is somewhat of a psychopath (no Joanne, I am NOT referring to you. Behave!).

How can this be?

Well one reason is the questions on the stupid test. Clearly they were flawed in a way that did not allow my socially responsible nature to be truly recognized. One of the questions asked would I stop and assist a crying child. Of course I said no. If the poor tykes parents don't love her enough to keep her at their sides and assist her themselves, then why the hell should I? I envisioned an airport . . . I'm late for my plane, foolish crying child with useless parents appears in front of me . . . I can stop and assist her or make my flight . . . what would you do? Of course you'd make your flight.

A colleague suggested that the real reason is that I don't like people very much. Sadly there is some truth to this. I don't know if you've noticed but there are some very annoying folk out there. I refuse to cooperate and be socially responsible with these dolts! I am sure even Mother Teresa would have turned up her nose and gone off to save a slum instead these assorted twits herself.

If I have to be socially responsible I want it written into my contract that I do NOT have to be nice to the following folk:

• women wearing impossibly high heels who slow me down and cause me to miss my train as they inch their way down the stairs on the subway.

• people who have screaming fights with parents/kids/spouse/telemarketers/anyone over their cellphones in an enclosed space.

• people who make a nasty smell in an elevator and have the nerve to look accusingly at you as if you've sprung open a package of limburger cheese.

• people who dart in front of your car and steal your spot at the mall.

• people who insist on telling you how wonderful their kids are even when the evidence suggests that little Sue or Jason is a simple hellion.

• colleagues who bring their kid's school fund raising chocolates to the office and try and make you buy them. These chocolates shouldn't be called chocolates as they always taste like chalk. If you want me to help pay for your kid's field trip you can pay for Beckett's next visit to the vet.

• people who are thinner than a stick who complain that they are fat.

• people who complain it is impossible to shed a pound yet they are in line at McDonalds waiting for a large sack of food.

• people who select the busiest time of the day to pay 62 bills at the instant teller . . . one at a time.

• people who are mean to cats and dogs.

• people who think of the bulk food section or the fresh fruit section of the grocery store as an all-you-can-eat buffet.

• dirt bags who win the lottery when I have only won $ 89 playing the same damn numbers for 21 years!

• Dick Cheney.

• people who are mean to my friends.

• Stephen Harper and his ENTIRE cabinet. Yes, all of them!

• people who don't change their child's diaper even though irrefutable evidence is wafting about that said diaper is in desperate need of a change.

• people who finally change the diaper but then leave it on the counter in the restroom.

• people who don't flush.

• men who are unable to aim whilst standing at a urinal. I mean really, if I wanted a shower for my feet I'd hop into the shower and do it properly! Sorry, I know that that one is gross but it is really, really, really annoying.

• people who linger in the change room. Get naked, shower, dry off, get dressed, leave. That is the routine. You do NOT need to chat on your cell phone - would the person on the other end like to know that you are in a room full of sweaty, naked, old flabby guys with furry backs? Likely not.

• people who damage goods on purpose and then subsequently line up wanting a discount on the item.

• people who try to pay for their groceries in coins.

• people who insist on discussing plot, flaws, how the film differs from the book, their last date, or anything else for that matter, while in the middle of a packed movie theatre.

• people who are intolerant (yes, I do see the irony of that one).

• Those who use the bible (or any other religious Scripture) as their rational for being intolerant;

• people who condone torture. Oh, right. I already said Dick Cheney. I mean the rest of them!

• people who try and take advantage of the downtrodden.

• people who knock on my door trying to convert me.

• the nasty kid who smashed my pumpkin last year.

• people who will only eat meat that is charred to an unrecognizable black mass of carbon.

• people who think white Zinfandel is a fine wine.

• people who are too cheap to buy their own shrubbery so they nick it from their neighbour's garden.

• the annoying teen on our street who juggles with fire. The juggling always leaves such a mess on the pavement. I of course, worry that my lawn will go up in smoke.

• people who don't clean up after their dog.

• parents who allow their children to run amok in restaurants/museums/work/grocery store/anywhere.

• colleagues who won't get day care and so they bring their children to the office and set up an informal day care in the next cubicle.

• people who abuse kids.

There. I think I might be able to be nice to everyone else - if only the rubes listed above were out of my life I'd be the most socially rsponsible person out there!

Dinner in the Garden with Friends

We had a wonderful dinner outside with good friends tonight. Funny that it was the FIRST time we have been able to eat outside this year! Up until today the weather has been either too cold or wet to sit outside. When I saw the forecast I was adamant that we'd enjoy it while we could.

When Paul came home from work he set the table while I got things ready in the kitchen.

We started off with drinks - strawberry basil martinis and dry rose from the south of France. Paul and I like to keep dinners casual so we set out a variety of things to nibble on while we chatted. I made some roasted figs with honey, rosemary, and balsamic which everyone LOVED. I set out some parmigiano with honey. We rounded things off with a great assortment of cheeses, cured meats, and  olives.

It was amazing to sit outside, sip and snack, and enjoy the company of wonderful people that we don't see nearly as often as we should.

Our friends brought the first course - a parmigiano cheesecake with basil served with tomatoes and roasted pine nuts. WOW This was a dish that we HAVE to recreate!

It was about 8:30 before I fired up the grill and not long after the main course was ready. We served grilled salmon with a jalapeno cilantro sauce, cilantro-lime rice, and tarragon green beans. Everything was made with fresh, local ingredients (except for the salmon). Our friends are famous for their salads and insisted on bringing one - who were we to say no? It sure made me appreciate the season and the availability of fresh, local produce (and herbs from our own garden).

It was getting dark by the time we got around to dessert. We even had to put sweaters on! Paul and I set out candles and got everything together for our last course. I made a fig tart based upon Cindy's Italian plum tart that she posted on her blog last year. It went well with some homemade lavender honey ice cream. MMMMM

What a wonderful evening in the garden. More than once Paul and I were wondering why we didn't do thia more often - great food, incredible wine, and the best company.

LIfe is good, so very, very good.

Beet and Arugula Salad with Kefalotyri

I had a very special treat yesterday - Paul cooked dinner! No - he does this every week but it isn't something he does during the week. it was great coming home from work knowing that he would be taking over the kitchen.

Paul isn't the most confident of cooks but he always manages to create wonderful food by carefully following the recipe he selects. I give credit to him there as well - many would select simple things. Not Paul. I am often perplexed by the recipes he decides to make because they are complex and challenging  . . . and I am the happy recipient of his challenging himself to be a better cook.

He made this salad that was featured in the latest Cooking Light magazine. It is simple: roasted beets, arugula, a simple red wine vineagrette, and a flurry of a Greek cheese similar to parmigiano (although it is nowhere near as dense and hard). It tasted great; a good reminder that often the most simple ingredients can provide the best taste. The best thing was that there was only 50 calories in a serving.

If you're looking for a salad to impress family, guests, to even yourself you should give this one a try. Kefalotyri is a hard, salty Greek cheese (Parmigiano-Reggiano can sub in a pinch). For more visual appeal, use golden and red beets.

Beet and Arugula Salad with Kefalotyri

3 beets (about 1 pound)
2 tablespoons red wine vinegar
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups arugula
1/4 cup (1 ounce) shaved fresh kefalotyri cheese

Preheat oven to 425°.

Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a baking dish; bake at 425° for 1 hour and 10 minutes or until tender. Cool; peel and cut into 1/4-inch-thick slices.

Combine vinegar, oil, salt, and pepper, stirring with a whisk. Arrange beet slices in a single layer on a platter. Drizzle beets with half of vinegar mixture.

Combine remaining vinegar mixture and arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.

Lamb Meatballs with Chopped Salad and Minted Yoghurt

One of my birthday gifts was the new grilling book by Weber: Weber's Way to Grill. I have two other grilling books by Weber and they are both wonderful so I was happy to receive this new one. As I flipped through it there was recipe after recipe that I felt the urge to make - at this rate I shall be grilling twice a day well into the new year!

The first one I tried was this Greek sounding recipe for grilled lamb meatballs. The meatballs are infused with the delicious taste of garlic and ground herbs. They contrast nicely with the fresh chopped salad and simple mint yogurt sauce.

I looked at the suggested cooking/prep time and then the list of ingredients and thought 'you've got to be kidding me . . . there is no way this will be ready in under an hour'. Of course it was and we were quickly sitting down to a meal that was, as Jamie Oliver might say, bloody amazing!

Enjoy!

Lamb Meatballs with Chopped Salad and Minted Yoghurt

For the Salad:

1/4 cup extra-virgin olive oil
2 T red wine vinegar
1 t finely grated lemon zest
1 t minced garlic
3 large plum tomatoes, seeded and cut into 1/2 inch cubes
1/2 English cucumber, cut into 1/2 inch cubes
1/2 small red onion, diced
1/3 cup crumbled feta cheese
1/2 chopped Italian parsley
1/2 t kosher salt
1/2 t freshly ground black pepper

For the Meatballs:

1 1/2 lb ground lamb
1 T minced garlic
2 t ground cumin
1 t kosher salt
1/2 t freshly ground black pepper

For the sauce:

1 1/2 cups plain Greek style yoghurt
2 T fresh lemon juice
1/4 cup loosely packed fresh mint leaves, coarsely chopped
1/2 t salt

4 - 6 Greek pita (without the pocket)

Extra-virgin olive oil

In a large, non-reactive bowl wisk the oil, vinegar, lemon zest, and garlic. Add in the rest of the salad ingredients and gently toss with the dressing.

In a medium bowl, gently mix the meatball ingredients with your hands. Do not overwork the mixture or the meatballs will be tough. Form into 24 meatballs. Thread 4 meatballs onto each skewer. Lightly brush with olive oil.

Prepare the grill for direct cooking over medium-high heat

In a small bowl mix the sauce ingredients.

Brush the cooking grates clean. Grill the meatballs over direct medium-high heat, with the lid closed as much as possible, until they have browned but are still slightly pink in the centre (4 - 6 minutes), turning occasionally. During the last 30 seconds of the grilling time heat the pita bread over direct heat.

Place 4 meatballs down the centre of each pita. Top with a generous spoonful of sauce and some of the salad.

Black Dinah Chocolates

One of the things we wanted to do while we were on Deer Isle was to hop on a boat and head out to ANOTHER island - Isle au Haut. This tiny island is about 10 km off of Stonington and is famous for its hiking trails and kayaking. Even though the fog was still bad enough that kayaking was out of the question we figured that by hoping on the mail boat we might escape it for awhile.

When we got to the dock to board the Miss Lizzie the fog was still pretty thick. So much for escape.

It got worse as we headed to the island. Miss Lizze was making her way through the hundreds of islands which make up the Stonington archipelago but all that you could see was fog. Thank heavens for GPS!

The 79 people who live on Isle au Haut year-round are a hearty lot. Sure they are connected to the mainland by a fairly regular boat but for the most part it is just them, the trees, lobsters, and birds. We did discover that there were some cars on the island even though there was only one very rough road. Most folks walked where they needed to go.

Shortly before we left for Maine we developed a second reason to head to Isle au Haut - a short feature in the June 2009 Gourmet magazine:

On a remote island off the snaggletoothed coast of Maine, the only edible luxury you would expect to find is lobster.  Last summer, however, I hopped the mail boat to Isle au Haut–a sprawling hump of spuce-covered granite with just 65 year-round residents–and found a crooked sign at the edge of a dirt road leading, improbably, to chocolate truffles containing orange-blossom nectar and ganache infused with Earl Grey tea.

The feature writer stressed that the chocolates she found at Black Dinah's Chocolates were so good one had to make the trek. Never being ones to avoid fine chocolates we added this to a brief list of 'things we wanted to do in Maine'.

Once we got off the boat we headed down the road.

We met some real characters as we walked along - the sort of characters you would only find on a small windswept island well off of the coast . . .

Finally we saw 'the' sign . . .

Stepping into the cafe we were immediately transported to a 'happy place'. We knew that whatever we tried would be amazing - and it was!

The staff apologized that the selection of baked treats was less than normal - apparently the entire island had been up all night - a house under renovation had been struck by lightning and everyone had come out to help out. Only on a small island . . .

Nonetheless we got drinks and some delicious cookies.

When we were ready to head out I had a challenge trying to decide what chocolates to buy. Their spring collection featured such treats as rhubarb, wild raspberry, maine mint, strawberry balsamic, blueberry black pepper, and chevre and cocoa nibs. What a struggle. Finally they wrapped up my selections (beautifully, I might add) and we headed off to explore the island some more.

When we got home to Burlington we finally opened the box and had a nibble.

WOW!

These were some of the best chocolates we had ever enjoyed (and we have enjoyed a LOT of chocolate over the years).

At Black Dinah, they make their ganache by infusing locally produced cream with a wide variety of locally grown, organic herbs, flowers and fruits, and whole spices. After carefully straining these out, they add locally produced butter and the very best Belgian, Venezuelan, and rare Peruvian chocolates. The result is a very smooth, appealingly firm ganache that is then enrobed or molded with hand-tempered chocolate into beautiful shapes.

Because the very best chocolates deserve the very freshest, tastiest ingredients, they buy from local farmers and producers whenever possible. And because they believe in sustainable agriculture and feel strongly that farmers of the best cacao in the world should get an above market price for their products, theyuse single-origin Venezuelan couverture that has been fairly traded and grown with respect for the land and the human and animal communities that live there.

Finally, amazing delicious with a soul!

Yam Neua - Thai Beef Salad

Here we are at week 14 of our salad exploration. Maria transported us to Thailand with this amazing recipe. I've had beef salads at many different Thai restaurants so it is great to have a recipe under my belt to use. This version was given to Maria by her niece Isabel who for many years assisted her Thai mom in Atlanta-area restaurants.

All I can say is that I LOVE Isabel for sharing and if she wishes to share any more of her recipes I'd be happy to have a go of them.

I grilled the sirloin between thunderstorms on Friday and this salad made a great addition to our Thai feast. We also had fresh spring rolls and the Spicy Ground Chicken and Rice Noodles that I clogged about on Friday. MMMMMM I do believe that Thai food is my favourite 'international' cuisine. For years it was Italian but I've moved on to the fresh taste and delicious taste contrasts of thai (although don't get me wrong - if someone places a well-made Italian Italian dish in front of me purring will still occur).

I followed Maria's recipe as printed with a few modifications - I added 1/2 cup of thai basil leaves because the basil in our garden is out of control right now. I also added some mint for the same reason. I added some thinly sliced carrots for presentation (and additional 'crunch'). You'll notice, as well, that my steak is NOT grilled medium to well - I don't think that my grill has that setting on it *smile*.

Maria reminded us to check the seasonings: there should be a balance of hot, sour, and salt. To adjust seasonings in Thai food follow these rough guidelines . . . if it is too sweet add more fish sauce . . . too salty add more sugar . . . not tangy enough - add more lime juice . . . not hot enough - add more chili.

Guess what I forgot? I should have added more chillies!

Of well, it was an amazing salad nonetheless.

Thanks for the treat Maria!

Enjoy, y'all.

Yam Neua - Thai Beef Salad

1 lb tender beef steak, such as top sirloin.
1/2 red onion thinly sliced
1 tomato, cut into wedges
1 cucumber, peeled, cut lengthwise in half and thinly sliced
1-2 Thai bird’s-eye chilies or according to taste (I use 1-2 serrano chilies)
1/4 cup Thai fish sauce
1/4 cup lime juice
2 - 3 garlic cloves, minced
1/2  cup cilantro leaves, roughly chopped
1/4  cup chopped scallions

Grill beef until medium to well-done. Slice thinly on the bias and set aside. Combine all the salad ingredients and add the sliced beef. Make the sauce by mixing together all the ingredients and toss with the salad.
 
Serve over a bed of green lettuce (e.g. Romaine) whole or chopped, or place individual servings over a large lettuce leaf.
 
Variations -  Mint and sliced shallots can be added to the salad. Grilled shrimp or calamari may be substituted for the beef. Instead of lettuce, the salad may be served with a wedge of fresh cabbage. Palm sugar (or any other sugar) may be added for a slight touch of sweetness.

Photo Hunt - Utensils

This week's Photo Hunt theme is "utensils". Hmmmm. Nothing came to mind immediately fro this theme. I was worried that I might have to 'stage' a picture - the shame!

Then better minds took over and I was reminded of a day we spent in Montepulciano on our last trip to Italy. One of the shops that we visited was this amazing copper shop:

Later in the morning, as we walked up, up, and up through the town, our guide took us to meet the master craftsman who designs and creates this incredible work. This workshop and tools have been in Caesar's family for generations.

Here is Caesar working on a new piece:

 Look how fast his hands move . . .

 WOW - he clearly knows how to use the tools of his trade! I got dizzy just watching him in action.

If you want to know more about our incredible week in Tuscany check out the web page of our tour leader(Gail Hecko): Gail's Great Escapes. I guarantee that you will have a great trip with Gail.

Lots of the slow travel  community members also photo hunt when they aren't traveling. You can find their posts by clicking the links below. 

• Old Shoes, New Trip
• Eden's Wanderings and Wonderings
• My Place in the Sun
• Churches in Venice – Mosaics, Marble, and Miracle-Working Madonnas
• Palmabella's Passions
• What I Really Think
• shave Ice and Gelato
• Jerry's Thoughts, Musings, and Rants!
• Keep your Feet in the Street
• Baked Alaska
• That's my story...and I'm stickin' to it!
• Postcards from the Trail
• Cooking at the Whistlestop Cafe
• Candi's Corner
• Trekcapri's Blog
• Destination Anywhere

Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)

This is my entry for Weekend Herb Blogging - one of the longest running food blog 'events' on the web.  This week it is being hosted by Haalo from Cook (almost) Anything Once. Weekend Herb Blogging was created by Kalyn and is now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicious (and often unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world.

More on the herb that is taking over my garden these days, Thai Basil, after the post . . .

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Tonight was all about Thai food. This week's salad for the Sunday Salad Samplers is a Thai beef salad (come back on Sunday for more about that) aoI searched far and wide for something to go with it. I also wanted to start using up some of the Thai basil that is growing like a weed in the garden. Normally I make Basil Chicken, which is great,but I really wanted something a bit different.

Finally I googled about for 'thai basil noodles chicken' and found a recpe on the Chow website. I modified it a bit and tossed it together for dinner. It was AMAZING! The perfect thing to go with Maria's amazing beef salad and some fresh spring rolls I threw together this afternoon. What a feast.

With Pad Kee Mao a tangle of rice noodles wraps up juicy ground chicken, tender pieces of egg, and sweet bell peppers. With the addition of an Asian-inspired sauce and fiery jalapeños, you have a quick, easy take on a popular Thai dish that would be great for a weeknight dinner.

Enjoy!

Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)

1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from 2 limes)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1 pound ground chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves
1/2 cup chopped cilantro leaves
handful of bean sprouts
1/4 cup chopped, roasted peanuts

Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain. Combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.

Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.

Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce ingredients. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños, cilantro, and basil, and toss to combine.

Garnish with cilantro and peanuts; serve immediately.

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Thai basil (Thai name, bai horapa), also known as Oriental basil or Asian basil, is a cultivar of sweet basil commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos.

Compared to the common Mediterranean sweet basil, Thai basil has a more pronounced licorice or anise flavor. Because of this, it is sometimes referred to as anise or licorice basil, but it should not be confused with the American cultivars of these basils. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. Thai basil tends to hold its flavor better when cooked than its Mediterranean cousin does.

 

The leaves of Thai basil are deep green, smaller than those of Western basil, and arranged on purple-hued stems. The flowers, which are edible as well, are red-purple and licorice flavored. The flowers of Thai basil form in a cluster, not on a spike, unlike those of common basil. The flowers make an attractive plate garnish or colorful addition to green salads.

 

Thai basil can be found fresh in some markets, particularly in areas where there are sizable Asian populations. It is not hard to grow, however, and makes a lovely addition to a backyard herb, flower, vegetable, or ornamental garden. The

Siam

Queen cultivar, popular among home gardeners, can be started from seed, and does very well as a container plant. Indoors, place it in or near a sunny window, make sure its soil is moist but not soggy, and provide a pot large enough so that the plant does not become root-bound.

 

Outdoors, Thai basil likes well-drained soil. It is sensitive to frost and should not be planted outside until both day- and nighttime temperatures are fixed above 50 degrees F (10 degrees C). Although it will grow happily in full sun, it requires only 4 to 6 hours of sunlight a day, and will do fine in filtered or indirect light. It forms a leafy little bush, approximately 12 to 18 inches (30 to 45 cm) both tall and wide.

 

Planted in the garden as a companion herb, Thai basil is thought to repel aphids, tomato horn worms, and certain mites. New shoots can be pinched back to encourage more lush growth and prevent flowering, if desired. Leaves can be air-dried or microwave-dried to preserve them.

 

When harvesting Thai basil, don’t remove single leaves as you need them. Pinch off the top section of a stem, stopping just at the intersection where two leaves emerge. This will prompt the plant to produce new growth branching off from the place where you removed the stem. Removing leaves individually will not achieve the same result. Rinse the leaves in cool water to remove dirt or grit and pat dry between paper towels before use.

 

Thai basil is considerably stronger in flavor than Mediterranean basil, so make adjustments to the amount used if substituting one for the other. Use Thai basil for Thai, Indian, and Italian recipes. Fresh, it can be added to salads, and either the fresh or dried forms can be used to flavor soups, pasta, and vegetable dishes.

 

Thai basil matches well with eggplant, rice, poultry, and seafood. In Thai cuisine, great handfuls of fresh Thai basil leaves are added to spicy stir-fries. Thai basil can also be steeped into a soothing tea and used to flavor vinegar and oil as dressing components.

This information comes from the wise geek - a great source for information on so many different things!

A Slow Week on Deer Isle

On the morning we were to leave Portland we made a stop at the Whole Foods to load up on provisions for our week at the cottage. We knew from past experience that once we got on Deer Isle we weren't always likely to find the selection of food that we might be looking for! Of course, the Portland Whole Foods was amazing, making our own nearby Whole Foods look as if it was a corner store by comparison. SIGH

We set off up the coast with one stop planned for along the way. We all wanted to see the Farnsworth gallery in Rockland. The Farnsworth is one of the most respected little art museums in New England. Located right downtown, the Farnsworth has a superb collection of paintings and sculptures by renowned American artists with connections to Maine -- not only Louise Nevelson (who lived in Rockland), but also three generations of Wyeths (N. C., Andrew, and Jamie), plus Rockwell Kent, Childe Hassam, and Maurice Prendergast. Clearly this area of Maine is a magnet for artists!

Rockland was a lovely spot but it was teeming with rain so we didn't feel like wandering about. We weren't alone because the streets were rather deserted. It was to rain on and off until the day we left Deer Isle! Every the local paper was full of articles about the amount of rain and the impact it was having on the area farmers.

Now the constant rain might have dampened the spirits of many but we took it as a sign that we were to sit tight, relax, and slow things down. We are never one to ignore a sign.

The first night we we on the island we treated ourselves to some cheese and crackers to welcome us to the cottage (which was every bit as nice as we had remembered - although the knives had grown exceptionally dull over the two years since we were last there! LOL)

Deer Isle is a fascinating mix of contrasts. It is home to Maine's largest lobster fleet and every day during the season 100s of lobster boats head out to check the traps in the morning and return later with their catch. It is also home to some rather hard living folks. Yet at the same time it is home to wealthy people from 'beyond' who live in massive homes and clearly funnel a good deal of money into the local economy. The island has a HUGE art school and the island is peppered with galleries and studios. The islands has restaurants that feature nothing on the menu that isn't fried (yes, I do include dessert in this). It also has a great cafe (Lily's Cafe) where you can get some of the best sandwiches I have ever tasted. The quirky mix of contrasts make it such a fun place to explore.

Unfortunately, while we were there it was also home to some of the worst fog we had ever seen. The fog was so bad that we weren't able to get out in the kayaks! The lobster boats were fine . . . with their GPS they could skirt the rocks and shoals. Unfortunately we Canadians in our kayaks would not be on the GPS and would be at rish of being sliced in two!

We discovered that there were numerous land preserves on the island - each with relatively well-maintained hiking trails. Whenever there was a break in the rain we headed out. One of the trails went through land that was once owned by Frederick Law Olmsted who is more famous as the co-planner of Central park in NYC. The trail went along a rocky cliff with some stunning views of the ocean and the Stonnington archipelago off in the distance.

The wildflowers on the island were amazing this year. Deer Isle has an annual Lupine Festival that had taken place the week before we arrived. Because the weather had been so cool the lupine were still out in glorious blooms.

Paul turned 34 while we were on the island and we celebrated his birthday in style. I thought that we did pretty good to pull off a home-baked cake in a vacation rental 1000 km from home!

Because we didn't take long day trips off of the island we had a lot of time to explore. We saw so many things that we had missed two years ago when we were crossing to the mainland on a seemingly daily basis.

Mom and I were fascinated by the old graveyards we found - the record they gave of life and death in a remote part of Maine was quite telling. The number of women who died in childbirth was shocking. The number of families lost at sea sad. We were impressed with the way the markers on the graves of veterans were decorated with the American flag. This grave marks the final resting spot of a veteran fo the Revolutionary War:

It was nice to not be rushing about. We read lots of books, watched DVDs and took the most glorious naps. I MISS those naps.

Have I mentioned that the lobster was inexpensive and plentiful? How sad for the fishermen that their best season in years came at the same time as the recession had driven the price of lobster to its lowest level in years. We did our best to assist them but I doubt it will be enough.

Is it any wonder that I have just managed to work off my 'Maine' weight? It takes lots of time on the tread mill to work off all of that lobster!

Did we even go to Maine? LOL

The other day while we were out for our evening walk Paul wondered why I had not featured anything about our recent Maine trip on my blog. I had to laugh - we've been back more than 2 weeks and I haven't posted so much as a picture.

I will correct that today. Things have just been a tad hectic since we returned.

So here goes . . .

Our trip to Maine was amazing! We put more than 3000 km on the car so much driving was involved, yet we sure relaxed a lot. Normally lots of driving does not = relaxing trip, but this time it did.

We stopped the first night in Syracuse and made a return visit to Dinosaur BBQ. It was every bit as good as it had been back in 2007. The only drawback was the HUGE wait for a table - more than an hour. The food made it all worthwhile.

Yes, the diet was on vacation as well! Dear lord, this was GREAT BBQ!

The next day we did a long drive - Syracuse to Portland, Maine. We made a few stops along the way - I have never been the sort who can get behind the wheel of a car and drive non-stop in some sort of bizarre catatonic state.

We LOVED Portland. In fact, it is one of my favourite American cities that I have visited.

Yes, I have visited more than Portland.

We checked out an amazing seafood shack on the coast south of the city. here we had the first of many lobster rolls consumed on the trip.

While in Portland we visited the wharves where I took a this picture of a cat patiently waiting outside of a fish store. Who says cats aren't smart?

I was amazed at how well preserved Old Port is. Old Port is one of the most successful revitalized warehouse districts in the US. Seamlessly connected to the waterfront, the Old Port is both a working waterfront and a chic shopping, dining, and entertainment district.

Taking a walk at the water’s edge along Commercial Street provides a window into the working waterfront. Just steps from the water, we strolled down the cobblestone streets and experienced the  charm of this district. The boutique shopping, one-of-a-kind stores, restaurants serving Maine’s famous lobster dishes or the latest nouveau cuisine, and a vibrant nightlife are all unparallel to any other New England city.

The smell of the sea air, the sound of a foghorn, and the chatter of seagulls add to an atmosphere that is undeniably Portland, undeniably Maine. Did I say that we REALLY liked Portland?

We checked out some of the amazing shops and visited a few galleries. We all agreed that Portland was a place to return to!

We also had the best meals of the year in Portland. Funny how a city in Maine of just slightly more than 60,000 folks has so many great restaurant choices. Two of Food and Wine's best chefs of the year have restaurants in the city. I treated mom and Paul to dinner at 555 where the food was just amazing.

With food like this it was easy to see why chef Steve Corey was selected as one of the best new chefs in the US! The food is all made with locally sourced ingredients where possible and the menu changes regularly in order to make the best use of seasonally products - with one exception.

This is one item that is always on the menu - regardless of seasonality - lobster mac and cheese with shaved truffles. Oh WOW! This was amazing. The chef was generous with the lobster and the truffles. This was a dish of decadent flavours - after one bite one could immediately see why it is the most popular item on the menu.

Oh yes, did I say the diet was on vacation too?

We were sad to have to leave Portland. In fact, if we hadn't had our cottage reserved on Deer Isle I suspect we might have extended our visit.

More on the rest of the trek to come . . .