Vintage Recipe: Margaret Chase Smith’s Blueberry Cake

After months of denying rumors that she would seek the top of the Republican ticket or the vice presidential nomination, inspirational Mainer Senator Margaret Chase Smith announced her run for President in January, 1964.

“I have few illusions and no money, but I’m staying for the finish,” she noted, “When people keep telling you, you can’t do a thing, you kind of like to try.”

Although she wasn’t elected, Mrs. Smith was the first woman to have her name put in for nomination for the presidency by a major political party. She also created a winning Maine classic: Margaret Chase Smith’s Blueberry Cake. This delightful recipe is from an undated vintage very well-loved pamphlet in my collection, “Maine Blueberry Recipes…” Seventh Edition, Published by The Maine Department of Agriculture. Continue reading “Vintage Recipe: Margaret Chase Smith’s Blueberry Cake”

Recipe: Traditional Maine Baked Beans

Baked beans and church bean “suppahs” are a staple of Maine’s food culture. They are healthy, wholesome, nutritious, economical and delicious. Using a few simple inexpensive ingredients you can make a large pot of beans to serve for breakfast, lunch or dinner!

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Visit to Carlisle Academy Integrative Therapy & Sports

During coffee hour after church a few weeks ago I was speaking with Kate Chappell about her daughter, Sarah’s horse therapy farm in Lyman, Maine. Kate mentioned that one of the things the farm offers are programs for people with PTSD! I have often dreamed of one day operating a little animal therapy farm for traumatized youth so I was immediately fascinated. The offerings are extensive and include organizational/leadership development, team retreats, hippotherapy for people ages two and up with a diagnosed emotional, physical or cognitive disability and riding lessons to the general public.

Kate was so kind to arrange with Sarah (pictured above) an opportunity for me to visit the academy and share it with you here on my blog. My post is focused on the equine enrichment groups and working farmscape education tailored for at-risk youth and young adults, senior citizens, veterans and people in early recovery from addictions.

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Maine Maple Sunday at Merrifield Farm

Spring is here! Today is Maine Maple Sunday which means there are about ninety sugar houses throughout Maine that are open to the public. We went to Merrifield Farm in Gorham which is like a maple syrup paradise where we sampled maple syrup over vanilla ice cream and watched maple syrup being processed.

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Vintage Recipe: New England Fish (Cod) Chowder

Thanks to the Maine Rebekahs, whom I consider to be some of the greatest New England home cooks who have also provided almost 100 years of recipes, you can make a winning, traditional New England fish chowder. I’ve adapted this simple, frugal 1920s recipe to make it meat-free since New England fish chowders almost always contain pork in addition to seafood. Wayne said that he wouldn’t have noticed its absence based upon how flavorful this is. Truly it’s so easy to make yet it will produce a chowder that will make you feel like a seasoned New England cook.

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Bloom, Not Gloss

“A fear of disagreeable facts, and conscious shrinking from clearness of light, which keep us from examining ourselves, increases gradually into a species of instinctive terror at all truth, and love of glosses, veils and decorative lies of every sort.”

John Ruskin, 1887

A Simple, Frugal Recipe: Navy Bean Soup

It was in the 1980s during my undergrad years at University of Maine in Orono when I had a memorable lunch at a “non-traditional” classmate’s house. We had been assigned to a small group to work on a project, the specifics of which I don’t recall. What I do remember is that the classmate who was hosting us was in her forties and had just finished hiking the entire Appalachian Trail with her partner which I really admired. She served us a very simple brothy bean soup that was completely vegan. It was one of the most flavorful yet basic soups I had ever had. I learned that good, filling food doesn’t have to be complex and can be affordable, even for starving students. (Admittedly that may have added to the flavor!) In any case, I still love a simple bean soup, and here is a personal recipe:

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Thanksgiving Recipe: Traditional New England Indian Pudding

Within my collection of vintage Maine and New England community cook books dating back to the early 1900s are dozens and dozens of recipes for “Indian Pudding.” It’s a humble, mildly sweet and spicy baked cornmeal dessert served warm and paired with whipped or iced cream. Each recipe is as unique as the contributor. Even within one cook book there are sometimes multiple variations offered: Lottie adds tapioca, no eggs while Cora uses eggs and no tapioca. Mary bakes hers in a “slow oven” (lower temp) for four hours while Alice only bakes her for 1 1/2. After carefully reviewing my vintage sources I am offering you my own kitchen and taste tested (plus Wayne approved!) adaptation that’s made in a cast iron dutch oven. (This is an updated recipe from last year with new photos taken this morning!)

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Harvest on the Harbor Maine Lobster Chef of the Year

Yelp comped me a ticket to attend Maine’s Lobster Chef of the Year, a sold out event, which is a part of Portland’s Harvest on the Harbor. Lucky me! Wayne was also invited but had to work since it was mid-day Friday, so I met up with a fellow Yelp Elite. As judges we were served eight different tastings (one of the nine participating chefs had to cancel) and we then voted for our favorite. Check out these beautiful creations!

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Saturday Road Trip to Sunday River, Newry

Wayne and I left early yesterday morning to head over to Sunday River Ski Resort to take a scenic ski lift ride. It was another great addition to our Autumn in New England Honeymoon Weekends!

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