Dinner at home or in a restaurant shouldn’t be completely bereft of moisture, but sometimes it happens… also, a bit about quahogs and classic traditional brothy quahog chowder recipe I got from my grandmother.
What’s the biggest threat to the Maine gardener’s peace of mind? I polled my neighbors, and they all agreed…
Margaret writes in with a story of doing something small for Henry without claiming credit for it, like moving the Dazey Swing-Away can opener back to its start position. Also, how she prepares cut green beans from a can.
More linguistic pet peeves, introducing the Jetport Cafe, and the unfortunate story of the Toll House cookie “phone tree” disaster
A sampling of offbeat and funny moments on the road, a spooky sky over the Midcoast with contrails going every whichaway, and a perfectly healthy and delicious Bloody Mary recipe.
Overnight (but minimal kneading) classic French bread boules with crunchy crusts… and a collection of voices, recorded and live, that shock, calm, and entertain, with some fun audio samples.
A recipe for some very, very good chicken parmesan (sometimes presented as chicken parmagiana) – plus, some dumb Americans, a sojourn to Trapani, Sicily, and what does the term “marinara” mean, anyway?
A very simple, traditional, and excellent Bolognese sauce… and we discover that a fine Portuguese hotel restaurant in the beach town of Espinho has begun experimenting with Italian cuisine. Bom? We’ll see.
Rich and creamy shirred eggs – a special breakfast treat. Plus, Henry and Margaret check in, and Margaret tells of her grandfather-in-law’s adventures with his hot air engine at the County Fair and Exposition.
Easy-to-make jaw-droppingly good French Onion Soup… but more important, we overhear Margaret and Henry at a diner and have our faith affirmed that many Mainers can do just about anything, if they set their minds to it.