Ruminations from my back porch — millennial slang, 60s slang, a great celery seed salad dressing, and Mainers are getting psyched to see Troy Jackson run for Governor in 2018.
A few hours in Branson, Colorado, a tiny village on the High Plains, and I connect with an extraordinary horsewoman and fellow-writer.
Pommes Dauphine is a classic French dish combining potatoes with a choux pastry – difficult to make but fabulous to eat. And we revisit more memories of my late cousin Joe Hyde, “semi-legendary” chef among his celebrity clients and friends.
Who on earth would fish for striped bass, chest-deep, in a suit and derby hat? Who would tell you to age your game meat just long enough for it to attract maggots? Welcome to the wild world of Chef Joe Hyde, caterer to the stars, and my second cousin. Also, a beautiful high-heat roast beef recipe from Joe’s cookbook – it’s all in the timing.
I’m a sucker for really good dance performance – dance that bends the rules, keeps us on our toes. “Grit and Grace” at the Camden Opera House April 1 and 2 was all of that, and a lot more. Awesome stuff, thanks to Kea Tesseyman and her Kinetic Energy Alive company of dancers, ages 6 to 60.
Billy was a friendly and outgoing kid, a visitor to one of our yard sales in Olympia. Then we had a look at the skin on his arms and legs.
Remembering a rollicking night of excess just doing my job as a journalist and TV writer, the story of John and Marge Fairservice’s survival on a rock in the ocean, and a delicious warm-me-up potato dish provided by my daughter-in-law Gillian.
Remembering the vanishing Eden of Sapelo Island, Georgia, my all-time favorite photograph, and tender and delicious whelk fritters. What else? Oh, a tip of the hat to the Park Street Grille…
Smiles and good feelings on a weekend jaunt to St. Andrews, N.B. and the Land of “eh.” I have no idea why so many Canadians are such wonderful people, but they are, and I’m glad they’re just a few hours away from us.
Recalling the last time I’ll ever refuse a dinner invitation from an Italian family (in spite of the main course), and a super delicious and easy Italian way to prepare calves liver – Fegato garbo e dolce!