Going to keep this short and sweet. I’ll be doing a couple last-minute recipe blasts – yes, blasts – in the coming days until Thanksgiving. I don’t know about you, but I sometimes, you know…procrastinate. Didn’t decide what I was cooking for Thanksgiving until today. As much as I intended
Annisquam. Maine. Cape Cod. Summer, in a nutshell. You were good to me. Ahhh…until next time.
We drove the almost four hours in Boston and Cape Cod traffic to get to the camp site. High hopes in mind, knowing our friends, we rolled into the campgrounds, ready for a few days of heavy relaxation, good eating, and plenty of beach and fireside chats. But the campground
They’re not kidding when they say it’s the way life should be. Genius grilled lobster by my cousin (so tender, sweet, smokey, and briney). Ocean. Boats. Rocky coastline, salty air. Sweet family time. Campfires. Moonrise Kingdom. Botanical gardens. Pour-over coffee. Seaside sunrise. Books. Fresh, fresh veggies. Wine. Laughter. Strawberry-goat cheese
I spent an amazing weekend in Boothbay Harbor, Maine. That place is always such a welcome breath of fresh air. Exactly what I needed. I can’t wait to share my photos and a recipe or two from the weekend. In other news, I’m so excited to share my feature on
The Market Restaurant in Gloucester is officially open for the season! I’ll be spending my time here, and will be constantly swooning over this amazing location, incredible food, and happy people. What a great way to spend the summer. I’ll be backwaiting, organizing reservations a couple times a week, and
What a week! I left my job of 2 1/2 years, which really was like my baby. (I was tasked with creating a new fisheries outreach program for NOAA Office of Law Enforcement for the Northeast Division — Maine to Virginia.) I initially had little idea what direction to take
St. Lawrence University has developed a very cool new Sustainability Program this spring — a semester-long program in which students live and learn together off campus, to tackle environmental issues. Students live together in a rural setting in New York, studying a full course load, while also growing and cooking
It’s been quite some time since I last wrote. A lot has happened since. I celebrated my best friend’s 30th birthday in St. Augustine, Florida: we collected SO many beautiful shells and soaked in some great early beach weather; ate delicious food; and admired the Spanish architecture throughout the city.
Friends, it’s only been a week since I last posted, but what a week it has been. I’ve been in Charleston, SC visiting friends and am of the amazing fortune to spend time in the kitchen of Husk! Still can’t believe it. Yesterday was day 5 of my stage in
All things considered yummy 