WARNING: PICTURES GALORE

My husband, dog and I were in Maine for a whole week, and though time moved slowly, steadily, and beautifully while we were there, the moment we were back in Brooklyn, it felt like it all passed in the blink of an eye. Sigh.

We stayed at an amazing solar-powered camp located in the Frye Mountain Game Preserve, 15 minutes from Belfast, the cutest town of all time. The view was nothing short of breathtaking (literally), the silence was ever-present (the kind that rings in your ears from shock), and, importantly, the kitchens were incredible. Yes, plural. The cabin had an indoor and outdoor kitchen. WHAT.

The outdoor kitchen had a commercial range, wood fired pizza oven, and a manual wood fire ‘grill’, and the cabin was equipped with three differently sized and shaped cast iron pans, seasoned to perfection, and three dutch ovens. Oh, and there was a delectable herb garden, with basil you could smell from inside the camp.

For the first time in a long while, I didn’t schedule our meals in advance of the trip. I approached this vacation as a sort of experiment, to see whether I could even stand the idea of not planning every element of the vacation. I did it! Sort of. Because we were close to a wonderful food co-op (apparently the oldest one in Maine) and had access to delicious and local meat, dairy, produce, and seafood, it was easy/easier to play it by ear. And by ‘play it by ear,’ of course I mean that I scheduled our menu in two day increments. Baby steps, people. Baby steps. Here’s what we ended up cooking and/or eating*:

*If you want a recipe for any of the dishes below, let me know in a comment.

SATURDAY, 6/20
Dinner: Marinated and grilled flank steak, sticky purple rice, and a salad (red leaf lettuce, carrots, radicchio, fennel, cocktail tomatoes, and radishes)

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SUNDAY, 6/21

Breakfast: Fried eggs, apple smoked bacon, and toast (all local)

Lunch: Salad with sliced flank steak (all local)

Dinner: Boiled lobster, twice baked potatoes stuffed with yogurt, herbs, and cheese, and clarified butter with garlic and herbs (all local)

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MONDAY, 6/22

Breakfast: Toast, butter, and blueberry jam (all local)
Lunch: Tarragon lobster rolls on butter-toasted rolls (all local)

Dinner: Wood fired pizzas (all local)

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TUESDAY, 6/21
Brunch: Lemon yogurt pancakes, scrambled eggs, and apple smoked bacon (all local)

Dinner: Pappardelle with a tomato cream sauce (cocktail tomatoes were roasted and then stewed with caramelized shallots, garlic, goats milk, basil, and parsley) and a salad (all local, except for pasta)

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WEDNESDAY, 6/22
Breakfast: Toast, butter, and blueberry jam (all local)
Snack: Boiled lobster

Dinner: Bruschetta (w/ grilled bread, fire roasted cocktail tomatoes, and basil), salad, and lobster & pea risotto (made with roasted vegetable, chicken, and lobster carcass stock) (all local)

Dessert: Maple walnut oatmeal chocolate chip cookies

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THURSDAY, 6/23
Breakfast: Toast, butter, and blueberry jam (all local)
Lunch: Fried clams and haddock (our first purchased meal)
Dinner: Tagliolini w/ sweet peas, shallots, lemon, butter, mint, parsley, basil, and cheese, and a salad

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Friday, 6/24
Breakfast: Maple almond scones

Lunch: Boiled lobster and steamers (second purchased meal) at Young’s Lobster Pound (HIGHLY RECOMMENDED)

Dinner, the last hurrah: Wood fire grilled rib eye steak; pan seared hake with lemon, butter, and herb sauce; scalloped potatoes with caramelized onions, cheese, chicken bone broth, and parsley; wood fire grilled eggplant and zucchini; and a salad (all local)

I’ve never really given much thought to cooking and eating local, but it was a particularly easy endeavor in Belfast. And, I have to say, I’m hooked. To be frank, however, I was less cognizant of my spending on groceries because we were on vacation – I’m not sure we can eat with the same kind of accidental commitment to local eating here in Brooklyn.

We didn’t spend ALL of our time cooking and eating. Just most of our time. Usually, we justify the mass amounts of food consumed by hiking and swimming. We did go on some beautiful walks and hikes, but definitely not enough to adequately combat the mild and happy plumpness that overtook my body.

Finally, I want to mention how excited I am about the week we’ve had with SCOTUS. Obviously, as a married person, I believe there is something wonderful about marriage, my marriage, and I’m pleased that this country has finally made a commitment to some form of equity. However, I will not yet say that I am proud to be an American. Until anti-LGBTQ violence, murderous transphobia, homelessness, deportation, state-sanctioned anti-POC violence, and the invisibility of POC women are also on the forefront of our national consciousness, enough to change institutions and culture, I won’t say that I am proud to be an American. We have work to do. I will say that I take great pride and joy in knowing and loving people and organizations committed to the transformation of this country. And I will say that to fight against the systemic cruelty and oppression practiced by this nation is to believe in it, and to love it.

Maine, thank you for bringing me some peace, sanity, and deliciousness.