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They’re back…
And more horrible than ever.
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Sorry.
I’m knocking it… and not trying it.
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Deep fried pickled eggs?
Never.
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I prefer my cupcakes without brine injectors thank you very much.
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That’s the ultimate sacrilege right there.
Keep your pickles out of my chowder!
😡
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Here are a few tidbits worth sharing from my great…. but admittedly slightly weird, state.
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For anyone who has ever been north of Bangor, this is not a surprise.
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I’ve been north of Bangor.
It’s easy to do.
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Take a chair, give a chair?
Interesting concept.
Christmas can look a little different up here as well. Northern Maine is potato country…. and in Aroostock county?
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Potatoes take center stage.
Farther south? It’s all about the lobster and trees are made out of buoys….
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As well as traps.
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Santa?
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He arrives on a lobster boat, with an extra large lobster riding shotgun.
😊
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I was peeling carrots the other day and pulled this one out of the bag…
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Produce shouldn’t have legs.
Arms?
Thanks Monsanto.
😳
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I remember eating at Friendly’s as a child.
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It wasn’t haute cuisine but the sandwiches were halfway decent and every meal ended with an ice cream sundae so no one really cared.
The other day when my friend and I were out shopping, it was literally the only place around so we stopped in for lunch.
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I vaguely remembered their Big Beef being a sizable burger and decided to take a trip down memory lane.
That was a big mistake.
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What the holy hell!
At first I thought they’d fried an egg on my burger but that was cheese.
A cheese ‘skirt’ to be precise. And though you’d think it would be hard to go wrong with half a plate full of cheese… they managed, because it was awful. Greasy on top, hard as rock on the bottom.
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And the Big Beef?
The only thing Big was my disappointment because the Beef was practically non existent… not to mention well done and crunchy.
The waiter at this restaurant may have been friendly, but the food certainly wasn’t.
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Because sometimes recipes make me cry.
Every Thanksgiving I’m asked to bring this dessert, a cappuccino mousse trifle. It’s easy to make and sits well overnight so I can make it ahead of time and not rush the morning of.
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The reason it chokes me up?
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It’s written in my mother’s hand, one of the few examples of her script I have. Yes, it’s old and stained … but to me, it’s precious.
As are the memories of her helping me make it.
If you want to follow along it goes something like this…
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Cube a pound cake.
I like to slice off the top so the coffee absorbs more fully.
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If you have a trifle bowl do three layers, if not… do two like this one. I use Starbucks medium roast instant coffee as it’s much smoother than Folgers.
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Soaked cubes, then coffee mousse layer sprinkled with chocolate. Be sure to use whole milk, not lower fat versions.
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Top with Cool Whip and cinnamon.
I don’t pipe rosettes but feel free to dress it up if you’re an over achiever.
As I said, I make this the afternoon before and find the flavor is deeper the next day.
Enjoy.
😊
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Every Thanksgiving I’m asked to bring my Crab Toasties appetizer. And since I rarely make them at home because my husband doesn’t like crabmeat… I’m happy to oblige.
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It’s a treat that takes a good chunk of 💰 seeing that fresh crabmeat is currently $30 a pound and I doubled the batch and needed two pounds, but holidays are made for splurging.
Use fresh crabmeat… do not, I repeat DO NOT! use canned… here’s the recipe.
It’s quick, easy to make and oh so yummy.
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** Crab Toasties **
1 pound cooked crabmeat
1 cup mayonnaise
1 cup mozzarella cheese
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 package Thomas English muffins
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Mix first 5 ingredients together
Quarter English muffins and arrange on cookie sheet.
Spread crab mixture on muffins heavily, sprinkle with paprika and parsley flakes if desired.
Bake at 350 degrees for 30 minutes or until golden brown.
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Easy peasy, nice and cheesy.
Line cookie sheet with parchment paper for quick clean up.
👍
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One of the few restaurants that rarely disappoints.
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Dead fish greeters.
What’s not to love?
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Their seasonal sangria is to die for.
PUMPKIN PATCH SANGRIA
white wine, vanilla vodka, chai latte,
cinnamon sticks, white cranberry juice,
topped with Downeast pumpkin cider
Mmm, mmm good.
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A tasty calamari appetizer with zucchini, onions and peppers with pepperoncini aioli for nibbles.
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For dinner we both had the same thing because it’s fabulous.
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PAN SEARED PANKO HADDOCK
almond compound buttered green beans,
confit garlic & parmigiano mashed potatoes,
crispy leeks, charred scallion aioli
If you’re in the neighborhood be sure to drop by.
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My husband goes to breakfast with “ the boys” every Friday, Saturday and Sunday morning. Three different restaurants, three different groups of “boys”. I don’t join him because they’re standing tall at the doors when the places open at 5:30am. That, and the fact they love to argue politics before the sun comes up is more than enough to keep me away.
The waitresses at all three restaurants know them, enjoy their business and treat them like family.
This is evidenced by one of the server’s response when a certain sarcastic fellow was giving her a hard time.
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No, it wasn’t my husband.
But he did take the picture of these anatomically correct eggs I’m sharing with you now.
Waitresses.
Ya gotta love ‘em.
🤣
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I often wonder who can, but then realize I don’t want to know.
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And look, she wore diamond covered pancakes in appreciation. Isn’t that sweet?
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And they say New Yorkers are heartless.
Pfft!
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It’s McDonald’s, so that’s saying something.
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The chain has added the McSalad Burger to its menu in New Zealand. The name is silly, but when you look at what’s being sold, customers should ask some questions.
McDonald’s Salad Burger features tomato, shredded lettuce, slivered onions, American cheese, two pickles, and peppery McChicken sauce, on a toasted sesame seed bun.
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A burger without the burger.
The very definition of stupid.
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Poor rooster.
He’s just doing what roosters do…
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A blogging friend shared her favorite mac and cheese recipe with me recently so you know I have to post about it.
http://jttwissel.com/2023/11/12/best-mac-cheese-silentsunday/
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Gathering all the ingredients, I was ready to make the magic happen.
This recipe was a bit more labor intensive than my old standby, but I was up to the task.
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Rich and creamy doesn’t begin to describe the sauce.
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Out of the oven, the freshly made garlic topping smelled wonderful.
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I served this alongside twice baked pork chops and fresh green beans but honestly it was so decadently cheesy it could stand alone as a meal. My husband found the garlic topping a bit overpowering, but he’s not a lover of the pungent bulb and I am… so it stayed.
I’m looking forward to polishing off another bowl of this yummy leftover for lunch and while a lot of recipes lose their cheesy goodness the next day, I’m betting this one won’t.
Thanks again Jan!
It’s a winner.
👍
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River's world..... 