What’s for lunch? Everyday about 11:00 am this question begins to surface in my thoughts. At first it is a fleeting image, then the smell of something cooking starts to form and before you know it, I am famished. At this point I am ready to eat anything hearty, just to fill the void that has been growing in my stomach since the early hours of the morning. What do you think about for lunch?
When my friend Sharon asked, “Do you want to go to a cooking class at the Hartstone Inn?” I said of course I do.
Chef Michael Salmon was teaching a class on pasta, pasta and more pasta. Just what we had in mind for a Sunday workout. Kneading semolina pasta dough for about 20 minutes will really build your arm muscles. Michael had an advanced plan for us, as he was prepared to make beet pasta, spinach pasta and egg pasta. We learned the techniques for rolling out the dough by hand and machine, then cut out shapes for tortellini, linguine, pappardelle, ravioli and striped bow-ties.
Although it is mud-season in Maine, there are little green shoots pushing up from the thawing ground. Sun and rain and the next thing you know we may see crocus and daffodils. Then rhubarb, then tomatoes and basil. All this talk about food is making me hungry.
While we may have to wait a little longer for juicy summer tomato sandwiches, we can still satisfy the taste buds with this week’s Tomato Soup, Housemade Spaghetti and Meatballs, Seafood Chowder and Chicken Pot Pie.
What’s for lunch this week? French Onion Soup, Killer Steak and Cheese Sub, BBQ Pork Ribs with Rice Pilaf or Seafood Chowder with fresh haddock and scallops.
Meet me in Tenants Harbor at the Jackson Memorial Llbrary at 2:00 pm, Sunday, March 30th. With the help of Library Director,Yvonne Gloede, we have prepared a program with techniques for planning a summer party, a list of pantry staples for easy entertaining and never-fail recipes.
When you plan a party with good food and good friends, you’ll want to enjoy every minute of it, so keep it simple with tips for easy entertaining. Hope to see you at 2:00pm!
Happy St. Patrick’s Day! Enjoy a homemade Corned Beef and Boiled Vegetables to celebrate the day of the Irish. Later in the week, try a Corn Chowder or Chicken Pot Pie.
With St. Patrick’s Day on its way, try an Irish Stew, Ham and Swiss Melt with Guinness Mustard or a Rueben with local Morse’s Sauerkraut to keep the Luck of the Irish on your side!
Although a fresh blanket of snow covers the ground, the days are longer and you’ll want to get outside for a breath of fresh air. When you return from the cold, warm your belly with Seafood Chowder, Baked Lasagna or Turkey and Swiss Melts with Guinness Mustard.
What’s for lunch? After a busy weekend, it is often a slow start at the beginning of the week. There is certainly little time for planning lunch. So when you need a little inspiration in the north country of Maine, think comforting Shepherd’s Pie, Boneless Pork Ribs with Mashed Potatoes, Chop Suey and Seafood Chowder.
Although there is still a chill in the air, the days are growing longer and the sun seems brighter.
It’s a perfect day for a brisk walk, breath of fresh air and back inside for a warm bowl of soup or hot comfort meal for dinner. Maybe a hearty beef stew, baked macaroni and cheese, beef stroganoff or chicken parmesan are on the menu for this week.
