Monday, September 23, 2013

Late Summer Sausage

OMG.  I cannot stop eating.
And cooking.
There is so much good stuff coming out of my garden!
Pair that with the bounty everywhere else and
let's just say I'm grateful for my exercise group tomorrow morning

This morning I discovered that all the green tomatoes
 I had picked are ripening

So for lunch I made Jovial brown rice Capellini
and tossed it with fresh basil, tomatoes, Spruce Hill Farm goat cheese
and olive oil

Then for dinner tonight I celebrated growing my first ever Cauliflower
by roasting it with apples, red onion, garlic and thyme

and served it with homemade sausage that celebrates
this late summer food insanity

Besides being delicious, ancho chili powder is a key
ingredient and I know many of you just bought some
to make my latest chicken recipe
So, I thought I'd share!



1 T chopped fresh sage
1 tsp dried marjoram (or 1 T fresh, chopped)
1 + tsp Kosher salt (to taste)
3/4 -1 tsp Ancho Chili Powder
1/2 tsp ground fenugreek
1/3 cup chopped sweet onion, or scallions
1/2 cup dried cherries or cranberries 
( I like cherries in this better)
 a bit of freshly ground black pepper
1 lb. organic ground pork
 (mine is from Old Ackley Farm of course)

I mix everything but the pork together first and then
mix in the pork - gently - or you will make the 
sausage tough.

Shape into small patties, I usually get 11 or 12
and pan fry in a bit of coconut oil until
nicely browned and cooked through.



Wednesday, September 18, 2013


September is my favorite month here
(just above February)

The angles of light are non stop stunning
tangled flowers, roots and greens from the garden,

Time to spend with friends

Last weekend I drove to Searsmont to attend an
Open Bee Hive Event at Fred Wardwell's 

I wanted to see if I really was okay with bees swarming all around me
before I take classes to tend a hive next year.

I found myself in this picture perfect Maine setting, old house,
awesome barn, cozy kitchen with an oil burning stove

Fred has been tending bees for over 25 years.
He said go for it, so I think I will.

And yesterday was our first day back at school teaching
Real World 101

Gosh it was good to be with the kids
Marty Dickinson was so kind to allow us to
come pick apples from her three trees.

Then we went back and made my new favorite fast dessert;
 Sliced apples, saut├ęd over medium heat in butter,
a pinch of sea salt and maple syrup.

 Just as they are softening add some
cinnamon and fresh nutmeg.

Serve with whipped cream and it is like apple pie without the crust.

As I watch my Ready By 21 Mentors and Mentees begin their
journey of getting to know each other this September
I would like to share this quote that keeps me centered every day:

"Leave an example...
It is not necessary for you to walk in another's
shoes in order to show your love and compassion.
It is for you to walk in your own love and compassion
in order to show them your support.
It is for them to change their own reality.
You stick to taking care of your own and 
others can see how well you are.
Yours is the only experience you can truly effect."

Enjoy these golden days,

Friday, September 13, 2013


I had such a hard time getting my cucumbers started this year that I am so proud
of these refrigerator pickles, I had to show them off

I also experimented with pickling peaches.
The idea seems to be in print everywhere this year,
 but the recipes are loaded with sugar.

I made my brine with just a little maple syrup and put
cinnamon sticks, whole cloves, black peppercorns and
 red onion in with the peach halves

They will be ready in a week, I'll let you know

And then.....
While entertaining one night this summer
I, of course, was drinking Rose and had made grilled peaches for dessert
The combination of the two was INCREDIBLE

So I decided to make peach jam yesterday using
honey, lemon and a bit of Rose

The result was phenomenal.

What I want most to share is that I follow no rules when I "can"
I do a lot of refrigerator pickles, which will last in the fridge for
at least 6 weeks

When I do seal my jars for shelve life
 I do it by running them through the dish washer at work
(It works like a charm)

I use honey instead of sugar, taste as I go, no pectin,
I ran my blackberry jam through the food mill before I put it
in the jars to get the seeds out 

The freedom of not following all those rules
is equivalent to my making a quilt for the first time
that the points didn't match.

I have fun.

I also found a book this year that is a pleasure
"Saving The Season" by Kevin West
He makes it seem very poetic

I've got to run, on the way to the Island Institute for
the day to learn how to be an effective
advisor to this year's Island Fellow

More soon!
Enjoy your day

Thursday, September 5, 2013


Amy Vaughn (my Ready By 21 partner in crime) and I 
had a wonderful meeting today to plan our curriculum
for the upcoming People Skills classes we have been given the
amazing opportunity to lead this year at the high school

Our first topic is Vocation
In October our job will be to put this enormous word
into perspective for 14 and 15 year olds

On Friday of last week
a long time summer regular of Lily's sent me this picture
 thanking me for a lovely farmhouse lunch last Thursday.

I love the picture and am so grateful she sent it.

It is the end of my last lunch of the season.
Remnants of roasted carrots for the salad, an empty
apple pie pan, eggshells from the last minute
omelettes I made for my final table
(I had run out of the main course, thankfully they were "family")

I'm in a kitchen I love, with a true smile on my face,
wearing an apron and dress I've made,
serving food grown steps away

Those feelings of passion, satisfaction,
being the most of me that I can be,
in the best place possible,
That is my definition of vocation

I was welcomed back at school by both
returning students and teachers
with such warmth and generosity
that I am overwhelmed with
love and gratitude

It seems that we are capable of more
than one vocation.

My hope is that I may, in return, create a few
sparks that set others on the journey
of discovering their own true selves

Happy September,
and Happy New Year to many of you,
From the heart,