I Lobster Maine!

We have traveled to Boothbay and to our favorite place Southport.  Unfortunately our time has to come to an end tomorrow.

More good times in pictures.

IMG_0077 Taffy pull.  I have been watching them make this longer than I can remember.  I also remember the two summers I had braces and I could not eat it.

IMG_0078 I lobster this sign.

IMG_0079 View from our B&B.







Harbor House B&B in Boothbay.  I lobster B&Bs.IMG_0089 Lobster and a sunset at the Lobsterman’s Co-op.

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Mom, don’t hate me for posting this…I know you have corn on your face and no make-up on, but it is Maine!



Whoa, food?!  Eggplant, hummus, lettuce, tomato, onion and feta…you can find this on an island of 100 people!


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Dinner view!  We are off to watch the sunset and get some Round Top Ice Cream!

I lobster Maine!


Maine, the way life should be.

I have been coming to Maine at least once a year since I was born.  I have posted about the place many times; mainly for my grandfathers b-days and Thanksgiving.  My mom and I finally got to come back to Maine for a short visit late in the summer like we used to.  So far we have enjoyed the blue sky and ocean, plus making one trip into Freeport for some outlet shopping.

In pictures:


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Time to get ready for dinner!

Enjoy your weekend!

White Bean Burger

I am on a burger kick lately!  I seem to have all of the fixin’s around the house.  I even have some frozen beef and if I were going to be here tomorrow they would be on the menu.

Tonight’s burger featured the lovely cannellini bean.

beans I used Angela’s In A Jiffy Spelt Burgers (I love these!) as inspiration but I subbed in and omitted based on what I had.IMG_0058

White Bean Spelt Burgers

  • 1 Can white beans, rinsed
  • 1 carrot chopped
  • 1/2 and onion roughly chopped
  • 1 clove garlic
  • 1 jalapeno with or without seeds depending on your heat
  • 1 tsp dried dill
  • 1 tbs fresh basil
  • 2 shakes of the salt shaker salt
  • 1/4 cup pumpkin seeds
  • 1 tbs chia seeds
  • 3/4 cup spelt flour – loving this stuff

IMG_0059 Preheat over to 375.  Mix all items but seeds and flour in food processor.  Throw in a bowl and add seeds and flour.  Mix it all up.  Form 6 larger or 8 smaller burgers and bake 15min.  Flip and bake 15min more.


Serve plain or with tomato paste, on a roll, or crumbled over a salad.  Anyway you eat them you are sure to enjoy!


In the Can

Thanks to the Foodbuzz Tastemaker Program, I received 2 packages of Arnold Sandwich Thins and a challenge: Create my ultimate grilled summer sandwich and post it.

IMG_0053 Now, honestly I don’t have a grill, but I do have a Griddler!

I am also trying to use things up in my apartment so I pulled out something new.


Canned salmon?  Yep, and it was delicious!  Nick thumbs up as well!

It smelled liked tuna when I opened the can, but NOT like the sardines.

IMG_0056 Salmon Burgers

  • 1 can wild caught safe salmon
  • 1 egg lightly beaten
  • 1/2 onion diced small and sautéed and cooled
  • 1 tbs fresh/dried oregano – 1/2 for dried
  • 2 tbs fresh parsley – 1/2 for dried
  • 1 tsp brown mustard
  • sprinkle of pepper
  • juice of 1/2 lemon

Mix all together in a bowl and let the mixture sit and soak up the moisture.

Fix your salad or veggie side.  I made up some carrot fries and a small side salad.

Make two patties from your salmon mixture and heat up your grill/griddler.

Oil the surface, or lay down a piece of tin foil on your grill.

Cook for 3min a side or until browned on both sides.IMG_0055 Serve on top of an Arnold Sandwich thin with a roasted red pepper and tomato paste.

IMG_0057 Take a big bite and enjoy some healthy and safely harvested fish on the cheap!

IMG_0054 Enjoy!


Veggie Lentil Toast

It is Meatless Monday and I am trying to eat up my kitchen before leaving for Maine on Thursday.  It was time to get creative.


Loaded Bruschetta

  • 2 slices of any artisan bread – I used a Kalamata olive loaf that I had leftover from last weeks farmers market.
  • 1 tbs tomato paste
  • basil leaves to cover bread
  • 1 small zucchini sliced thin
  • 1/4 cup cooked lentils
  • parm cheese


Slice off two pieces of bread and lay them on a baking sheet.  Spread the tomato paste evenly over the two pieces of bread.  Layer basil leaves to cover.  Do the same with the zucchini.  Divide and spread the lentils over the zuc.  Sprinkle with parm cheese and bake for 15min at 350.

IMG_0050 Delicious!  Pair it with a nice side salad for some raw veggies and you are set!

I’ll let you know if I make anything else crazy with what is lurking around here.  I am going to the FM so that Nick has some fruit while I am gone.



Shrimp and Potatoes

Yep, they don’t really should like they should go together, but I promise you, they do.

IMG_0038 Ingredients: Serves 2

  • 6 fingerling potatoes
  • 1 onion
  • 1 clove minced garlic
  • 1 pint baby bella mushrooms
  • 2 cups of spinach
  • 12 count large shrimp
  • oregano
  • S&P
  • juice of one lemon
  • EVOO
  • squirts of hot sauce (optional)


Sauté the onion in a medium to pan with the oil.  Dice the potatoes into rounds and throw them in the pan along with garlic.  Cover and cook for about 5min.  Add the mushrooms and stir.  Turn down the heat to med-low re-cover and cook for another 5min.  While this is cooking sauté the shrimp in oil, S&P in a separate pan.  Add spinach and juice of lemon and cook for 2 more min.  Plate potato mixture and top with shrimp and hot sauce.

IMG_0042 Serve with a veggie filled side salad.

IMG_0040 Enjoy!


Happy Birthday Miss Pants!

Sissy’s Birthday isn’t actually until the 24th, but I picked up some birthday presents for her today and I just couldn’t wait to give them to her!  She seems to like her new scratcher.


Sissy came to us on September 22, 2009 and has been special member of this house even since.

009 Shaved belly, skinny kitty the day we brought her home.

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Special paws.


Chillin with daddy.

009 009 006 My favorite three pictures of her!

Yes, I am obsessed with my cat!

Happy Weekend!

Recipe to come later today.