Monday, July 21, 2014

A Day To Remember

A country fair in my gardens 
A dream come true.

 Phenomenal artisans, chefs, growers and musicians


A little wine, a lot of sunshine, but not too hot,
 ( muddy and wet from all the rain, but you know I don't enjoy focusing on the negative)

And to end a perfect day, Tim spotted
chanterelle mushrooms under my trees!
I sautéed them in butter and sage
and tossed them over some gf egg fettucine with this devine cheese
from Cowgirl Creamery a friend and fellow chef left behind.

Someone asked me yesterday if I drink a lot of coffee.
I said I don't drink any!
I've been sipping on fresh red clover blossom tea with a little mint lately.
Seems to do the trick. :0)

So, so gratefully,

Monday, July 7, 2014


I just made strawberry jam with my last quarts of berries
from Long Cove Farm

Honey for sweetener with
 Cinnamon, Vanilla Bean and Pinot Noir
Really delicious, and special

I mentioned this book at the end of last year's season 
and wanted to share it again as the season of saving begins

His methods and ideas are awesome
(for jams - high heat and quick reduction, no pectin)
and I've had wonderful results so far -
even with my tweaking

This jam is a version of what he calls a "fancy" jam
and was inspired by the open bottle of Pinot Noir 
left from Thursday night's wine bar


6 quarts strawberries,
washed, hulled and quartered
2 cups honey
1 cinnamon stick
1 vanilla bean
Zest and juice of 1 lemon
1/2 cup pinot noir

12 jelly jars (8 oz.) 

Place the berries, honey, cinnamon and vanilla bean in a bowl
and allow to macerate for 30 minutes

Turn the fruit-honey mixture into a large pot
Bring to boil over high heat.

Stir vigorously and often over the coarse of cooking to break berries into a paste
After 10-15 minutes add the Pinot Noir.

Continue reducing to the gel point, another 6-8 minutes, stirring all the while

Discard the spices  and stir for another minute or so or until as smooth as you want it

Ladle it into prepared jars , leaving 1/4 inch headspace 
Seal jars and process in a water bath for 10 minutes


Monday, June 30, 2014


Maybe it's the dandelion root tincture I take everyday that I made in the spring,
but I feel simply giddy with joy this summer

Saturday was the Ready by 21 Mentoring party

We held it in the gardens at Edgewood Farm and greeted
everyone with rhubarb cocktails as they arrived
It was a wonderful summer affair

The roses are in bloom

The laundry is on the line

There are fresh flowers from the flower garden in the entrance way

We are eating from the vegetable garden every night

I am in love with Kohlrabi this summer.

Being hypothyroid, eating raw brassicas isn't suggested
So , I've been slicing it and sautéing, with the greens from the bulb too
and it is wonderful!! 

 I'm barefoot in the grass as much as possible
and I've managed to make the days last a bit longer.
You know how?  

I don't take my computer home with me from work.
You would be amazed at how much time you fiddle away on it without even realizing it.

I hope your summer pleasures are many,
 that your days last long and your nights are sweet



This was inspired by Claudette who was making rhubarb juice the day
I went to the farm to scope out how I wanted to lay out the party,

Juice fresh rhubarb 
Claudette cooks hers down and strains it, I put it through my juicer
(Tip: cut it into very small pieces before putting it in your juicer to keep
the fibers from jamming it up - I learned this the hard way)

I warmed the juice and added enough honey to
counter that sour punch and jarred it up.

We served it on ice with a shot of vodka, some seltzer water
and fresh mint.  Delicious

Monday, June 23, 2014

Summer Crazies

And the season begins...

Two weeks ago Renee and I spent the weekend
in Greenville on Moosehead Lake at the most
wonderful Blair Hill Inn

It rained for two days, which was fine, as I sat perched in this
window seat in our room overlooking this view

Cocktails at 5:30 in the lounge, an extraordinary dinner at 6:30 each night,
the nicest innkeepers ever

The sun came out on our last day and we hiked to a waterfall on 
the Appalachian Trail and ended with BBQ Pork and cole slaw in Munson

All this only three hours away!! 

Then, on the last day of school some of my 
Real World 101 kids came with lobsters
and laughter

and we celebrated the end of a great year

Then, this past weekend was the debut of my
summer entrepreneurial program, Peas in a Pod
The new business owners, pictured above, prepped all day on Friday 

and rocked it on Saturday at the Bridge Celebration on Deer Isle.

They will be selling delicious food three days a week
on the Island this summer for 6 weeks. Tuesdays at the Congregational
Church in Deer Isle, Wednesdays at the DI Farmer's Market across the street
and Thursdays in the PERC parking lot in Stonington.
Rumor has it that I will be teaching them how to make
delicious pies, and they will be taking orders :0)

As I drove over the causeway today returning from Blue Hill,
there were groups of folks splashing it up at that beach,
cars were lined up at Sand Beach, downtown Stonington was
a one lane road, my eggplants have flowers on them

and the Brays brought me the first of this year's strawberries from their garden.

Game on.


Wednesday, June 11, 2014


" Your truth is your truth.
You don't have to make excuses. "

I'm taking this quote and running with it.
My truth -  healthy soil means healthy planet and healthy everything

- I don't need to make excuses for buying organic
and eating non gmo

The look on my guests faces when they eat what I make

And the elation I feel every time I crack
one of these beautiful organic eggs from my friend

and turn it into something luscious like this homemade mayo
is everything I need to believe.

I hope you have a chance to dance
barefoot in the grass as summer wraps her arms around us.

If you are around, stop by Lily's House
to share a moment and a smile

The Wine Bar will be open every Thursday from 4-7
The House Fair is all set for July 20th from 10 - 4
and I'll keep you posted on anything else we cook up


Friday, May 23, 2014

When I Was Your Age...

On Tuesday Ready by 21 Mentoring hosted 20 mentors and the sophomore class
of DISHS on a trip to Isle au Haut for a day of fun, community service and 
"getting to know you"

It was wonderful and I continue to be blown away by the quality of
the community I live in.

Our youth are kind, curious and full of possibility  and our
adults are kind, curious and full of possibility
The perfect match!

As the school year winds down
- and I'm back to mowing the lawn - 
It is fun to remember all the ways we've brought older and younger together this year

 It really does enrich everyone's life, so much, to connect
 and share exactly where each of us is in the here and now.

The one thing that seems to stand out for me is that almost every
adult that has come to be with the kids has said
"When I was your age...."

The cool thing is that the end to that sentence hasn't always
been steeped in what it used to be and what they should be doing

The messages have been more like;

"I thought I could do anything"
"I thought I was invincible"
"I was so worried"
"I didn't have half the pressures you all have since social media"
"I had so much fun"
"I thought I'd never make it out"

And as I continue to mow the lawn
(not because my Dad told me to, but because I have chosen to)
 I realize that I haven't changed much since I was "that age"

The real difference is that
time and experience has given me the wisdom
 to tweak some of those early beliefs

I still believe I can do anything - that I choose to do
My sense of invincibility has turned into a commitment to a healthy lifestyle
I've learned that worrying is always an option, but truly overrated
We are all learning about social media together
and the fun that used to get me in trouble is now legal!

The biggest one for me was that feeling that I'd never get out
But I did.  and I did again.  and I did again

Our possibilities are truly endless
We just have to recognize and love that 
sweet, crazy, impulsive, passionate, stymied teenager 
inside of all of us.
Give her a big hug, thanking her for the opportunities and
forgiving her the mistakes.

Enjoy your holiday weekend and thank you for all you are


Sunday, May 4, 2014

Touching Base

Hi all,
I just wanted to touch base
I haven't written in a while, seemed like there wasn't anything
profound to share, but life is good, really good.

 Yesterday I went to my first Yamuna body rolling class
with some friends and then I puttered the day away.

While puttering I watched a candid You Tube of
 Eric Rupert and Mario Batali

The greatest quote was from Mario - he said,

"My heart and imagination are intertwined" 

I love that

I couldn't remember if I'd shown you the little day bed area I set up in my office - 
It's like this little nest...

Oh, and did I tell you I'm going to Junior Prom?
Deer Isle Stonington has this aged tradition,
the public is invited, they do a Grand March, all the
Junior's families come

I've never been...
The theme is Alice in Wonderland 
(this is a bit too appropriate for me if you know what I mean)

I continue to be infused with such energy and admiration
in my connection with the students and really look forward to seeing them
in their finest.

Speaking of which, here is the new logo for Ready by 21 Mentoring;

The artwork and layout is by our board member, Gina Podesta
Looks great doesn't it?
I have 25 wonderful new mentors trained and ready to go for next year's juniors
 and I am in awe of everyone and what you are all willing to give of yourselves

That goes for mentors and mentees both.

I brought these delicious gluten free cupcakes to a movie night
with my book club.  Instead of a book this month we watched To Kill a Mockingbird

I used the recipe for my quinoa cupcakes and then made the
frosting from Barrett's raw brownies I posted a few times back.
  The host's husband ate two 
and had no idea they were laden in avocados!

There is more, but I'll save it for next time.
I've included the cupcake recipe below.

I hope you are all well and being kind to yourselves.




1/4 cup unsalted butter
1/2 cup water
1/4 cup cocoa powder
1 cup sweetener (I use coconut crystals)
1 1/4 cups quinoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs, separated
1 tsp vanilla
1/2 cup yogurt or sour cream

350 degree oven
Place butter and water in a small saucepan.
Bring to boil, remove from heat and whisk in cocoa.
Let cool to room temp.

In another bowl whisk together
 the sweetener, flour, b powder, b soda and salt

Once the cocoa mixture has cooled, whisk in
the egg yolks, vanilla and yogurt (or sour cream)
until smooth

Stir this into the flour mixture until smooth and thick.

Whisk the egg whites until frothy and thickened
and fold into the batter.

Divide into 12 lined muffin cups and cook just until
moist crumbs attach to a tooth pick inserted into the center
10-20 minutes depending on your oven.


 3 ripe avocados
 1/2 cup cocoa powder,
1/2 cup liquid sweetener 
( I use brown rice syrup and a bit of maple syrup)
1/2 tsp kosher salt
1 tsp vanilla
into the bowl of a food processor, 
process until smooth and creamy

Frost as desired*

*It makes enough that you can eat a third of it with
a spoon and still have enough for the cupcakes