It has required more than one pinch for me to believe that I am already a quarter of the way through my contracted time in Maine. These three months have been very fulfilling: sometimes difficult, often fun, and nearly always delicious. Cooking has provided a consistent comfort throughout these three months of hard work and increasingly short days. Shopping at Rising Tide Community Market and Sheepscot General Store have made that cooking even more enjoyable because I look forward to the actual food shopping as much as putting the ingredients together. I often resort to Facebook Mobile Uploads to share images of my culinary endeavors instead of this blog because by the time I’ve worked all day and finishing my meal, I’m ready to drink a beer and go to bed. Since my blog audience and Facebook friend community are nearly identical, I am not going to fret about my delinquent ignorance of “one palate, many plates.” Instead, I will fill in where it seems right, and settle into the rhythm of a long winter’s blogfest. Or at least that is the intention.
Pictured above is some apple-zucchini bread French toast. Half a loaf was going stale in my refrigerator so I revived it into French toast. I credit San Francisco’s famous Mama’s for turning me onto making French toast out of quick bread. Their cranberry-orange bread and banana bread versions blew my mind and altered my palate to crave this denser French toast.
A few notes about the other items in the picture:
- Since moving to Maine, I have made the switch to raw milk as my milk of choice. The last time I went to the store, they ran out of my favorite (from Straw’s Farm in Newcastle), so I got some raw goat’s milk instead. It is delicious, with an almost savory tang that lends goat cheese its distinctive taste. [The next product I want to try from Straw’s Farm is the lamb. Lee Straw boats his animals out to an island where they forage on seaweed and other goodies until it is time for slaughter. I don’t think I’ll ever find an animal that has lived a more chill life.]
- I put maple syrup on/in everything. Yogurt, roasted vegetables, cookie batter (instead of sugar), tea, toast, salad dressings. You name it.
- That smaller jar has homemade “apple butter” in it. I use quotation marks because whatever that stuff is does not resemble apple butter in the slightest, but it is a delicious apple spread that I’ve enjoyed coating breakfasts like this one, mixed with Grey Poupon and apple cider vinegar to drizzle over roasted squash, or eaten by the spoonful straight out of the jar.
When I lived at home, it was not uncommon for my father to bring home an unmarked paper bag filled with fresh mozzarella (like, milk-leaking-everywhere fresh, not whatever that stuff is you buy at the supermarket), butcher paper lined with thinly-slice prosciutto di Parma, and a loaf of panella bread sliced to order. At Haverford, I lived minutes away from Carlino’s Market where I could get my fix. In Maine, I have to search a lot harder, but I occasionally visit Sweets & Meats for positively scrumptious baguettes and an expertly curated selection of meats and cheeses. The sandwich above is from the first visit to the store. I layered foraged oyster mushrooms (first sauteed in butter) on the bread with prosciutto and local cheddar for a Italian-American/Mainer fusion sandwich that hit the spot, and several other spots I didn’t even know were there until I was hitting them.
Fried eggs are the perfect food; the runnier the yolk, the better. My eggs come from the backyard of one of my co-workers, whose sons raise chickens and sell their unbelievably fresh, orange-yolked eggs for $2.50 a dozen. This dish paired a fried egg with roasted radicchio with balsamic vinegar and a sourdough olive roll from Borealis Breads. Few things are better than sopping up egg yolk (this time with balsamic vinegar as well) with good bread to finish a meal. Yum.