Saturday, October 23, 2010

Autumn
Thou comest, Autumn, heralded by the rain,
With banners, by great gales incessant fanned,
Brighter than brightest silks of Samarcand,
And stately oxen harnessed to thy wain!
Thou standest, like imperial Charlemagne,
Upon thy bridge of gold; thy royal hand
Outstretched with benedictions o'er the land,
Blessing the farms through all thy vast domain!
Thy shield is the red harvest moon, suspended
So long beneath the heaven's o'er-hanging eaves;
Thy steps are by the farmer's prayers attended;
Like flames upon an altar shine the sheaves;
And, following thee, in thy ovation splendid,
Thine almoner, the wind, scatters the golden leaves!
Henry Wadsworth Longfellow

Photos from my recent trip to Maine.

Cape Neddick, Nubble Lighthouse, near entrance to York River; Nearest town: York, Maine

Head Lighthouse, Portland, Maine

Stonewall Kitchen, York, Maine

Lobster Roll, Kennebunkport, Maine

Lobster Roll, Portland, Maine

Lobster Dinner, Ogunquit, Maine

Recipe: Old Fashioned Maine Lobster Roll

Michael Dunn
Ingredients
  • 12 oz lobster meat, cooked and diced (3 lbs fresh lobster)
  • 2 Tbsp celery, small dice
  • 2 Tbsp dill pickle, small dice
  • 1 Tbsp fresh lemon juice
  • 1/2 cup mayonnaise
  • Salt and pepper, to taste
  • 4 soft roll buns (hotdog style)
  • 1/4 cup soft butter
Preparation

1. Mix all ingredients, except the butter and buns; keep chilled until ready to use

2. Brush butter on each side of bun and griddle until golden brown

3. Split bun down the middle (but not all the way through the bread) and fill with the lobster mix

4. Serve immediately

Serving

Serve with coleslaw, kettle chips and a lemon wedge


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