Blog Archives

February 28, 2009

Then and Now – Garden Suite

Garden Suite Before             Then and Now” is a series of photographs and stories we have created in our blog to allow guests to see the progress we have made here at the Inn since we took over in May of 1998. Our first two installments in this series focused [...]

February 20, 2009

Carrot Soup Recipe

On December 11, 2008 I blogged about my final vegetable harvest of the season. I had just pulled my last carrots out of my raised beds the day before and went on to promise a recipe for my carrot soup. So here it is: 2 Tablespoons canola oil 2 medium-sized yellow onions, peeled and roughly [...]

February 13, 2009

Cooking Class Comment

  Every February I run a “Romantic Dinner for Two” cooking class, attempting to inspire students to create a special Valentine’s dinner of their own. George, a repeat attendee, sent the following comment (sorry about your financial loss George) and the above photographs (Honey-Seared Duck Breast with Peppered Squash and a Walnut Dressing and Hartstone [...]

February 10, 2009

102 Days till Sailing Season

Mary Jo and I snuck away for lunch last week (to Boynton McKay) with Captain Jack and First Mate Barbara from the Schooner Surprise.  We had a great lunch, as usual, and enjoyed some great company. Jack and Barbara are enjoying their Winter break but are looking forward to the upcoming sailing season, only 102 days [...]

February 4, 2009

Boynton-McKay for Lunch

Boynton-McKay Restaurant, Camden Mary Jo and I make a weekly lunch journey down to our favorite lunch spot in Camden. Boynton-McKay is located in what was, for many decades, the town’s primary drug store, apothecary and soda fountain right on Main Street in downtown Camden. Phil, the owner/operator, also makes a great breakfast, but if you’re [...]

February 1, 2009

Haute Chinese Cooking Class

This past weekend I held a cooking class on “Haute” Chinese Cuisine. First, a quick definition of the French word Haute: adjective 1. high-class or high-toned; fancy. I use this term to describe the type of Chinese cooking I demonstrated in this cooking class, taking a standard “Chinese” dish and elevating it to a “higher” level by [...]
 
 

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