Category: FOOD

Grandmas Goulash… quick, easy and oh so good!

On By Barbara StroudIn FOOD, Recipe2 Comments

Grandmas Goulash, not Grandma’s Goulash… My recipe is a combination of both of my grandma’s recipes, one of them used tomato sauce and the other used tomato paste. It’s the tomato paste that gives it the great flavor (well that and the parmesan!)… I use lean ground sirloin (the leanest) or ground round (the next leanest) and it works perfectly. This is one of those meals that tastes even better the next day… try it, I just know you will LOVE it! Goulash is one of those quick meals that is the ultimate in comfort food! Comfort food doesn’t always have to be unhealthy…

Start by chopping one onion (however much you like, or none if you prefer)… Add a little olive oil to a large skillet (or large pan if you don’t have a saucepan large enough to cook everything in).

Add 1 pound of ground sirloin (or other hamburger), and cook until done. Drain off excess fat.

Add 1-15 oz. can of tomato sauce, about 1 cup of water, 1 can of tomato paste, salt and pepper to taste. If it gets too thick add a little more water.

Simmer (not boil, just until you see little bubbles on the edges) for one hour on low. I usually have the lid cracked so all the liquid doesn’t evaporate.

After the meat sauce has simmered for about 30 minutes, turn on a large pot of water to boil the 2 cups of elbow macaroni. Follow package direction for the macaroni noodles (or similar shape, can also use egg noodles if you prefer) until done. Drain, and add to meat sauce. Give it a good stir.

Now it’s ready to dish up! Add a veggie and/or a salad and you’ve got one great meal! Click HERE to print the recipe…

GRANDMAS GOULASH

Brown 1 pound Ground Sirloin (or ground round, etc.) in a large saucepan, drain any excess fat.

Add 1 diced Onion, cook until hamburger is done and onion is tender.

To the meat add: 1-15 oz. can of Tomato Sauce, 1 cup Water, 1 can Tomato Paste and Salt & Pepper to taste.

Simmer 1 hour.

Cook 2 cups of elbow macaroni as directed on package. Drain and add to meat mixture. 

Serve with Parmesan Cheese. 

Note: You can also add a little cheese and bake it the next day to change it a little. My preference is to leave it as is, you just can’t beat it!

Catch you back here tomorrow!

The Flatbread Company, Portland, Maine – Pizza with a view!

On By Barbara StroudIn FOODLeave a comment

Waterfront dining… there’s nothing like it! Especially when the atmosphere is casual, the food is delicious and there is a great view! We had heard wonderful things about the Flatbread Company, so, on a recent stop in Portland, Maine we decided to check it out. Located on Commercial Street, right in the heart of things sits this amazing restaurant. I’m not sure we would have run across it if someone didn’t tell us about it. I am so glad they did! Especially since it’s only a few minutes from the airport. It’s good to have a plan when your plane lands and you’re are ravenous with nowhere in mind to go! Check out their MENU; it’s not typical pizza, it’s different, and absolutely delicious. The salads are so beyond wonderful, very different, very, very good! So wonderful that as soon as it arrived… WE. ATE. IT. Ok, so that’s what normal people do, but I have to TAKE. A. PHOTO. FIRST. Well, you don’t see what we ordered (it was so good, just trust me on that!), but I did take photos inside the place. We got there before they opened (on our way to the airport), so that’s why there aren’t many people yet…

They have a neat website showcasing each of their restaurants… check it out!

Catch you back here tomorrow!

CHILI RECIPE: How to make a great pot of chili!

On By Barbara StroudIn FOOD, Recipe4 Comments

Best Chili Ever!

This is one fast and easy recipe. This chili is so tasty you absolutely won’t believe it, especially when you see how quickly it comes together… Not too many ingredients:

CHILI

1 pound ground sirloin (or whatever hamburger meat you prefer, I find whatever I can that has no antibiotics, etc.)

1 onion, diced

2- 28oz cans of diced tomatoes

2- 16oz cans of chili beans (I use Bush’s Chili Beans, whatever heat level you desire. Today I used Medium)

Chili Powder (to your taste, I use about 1-2 Tablespoons)

Crackers to crinkle on top when served… can also top with cheese, sour cream and any other topping. I just use crackers, oyster crackers are best!

Step One:

Heat a tablespoon of olive oil in a large saucepan or dutch oven. Add onion. Cook until translucent.

Add hamburger and break up with spoon while it cooks. Cook until meat is no longer pink.

Step Two:

Add two cans of tomatoes and two cans of chili beans WITH the juice. Now take each can that you used (tomatoes and chili beans) and fill each can about 1/3 of the way with water. Add the water to the pot (this also gets the extra juice from tomato cans/bean cans).

Now add the chili powder, you can also add pepper… if you used no sodium tomatoes/beans you can also add salt at this time. (I don’t use it because I buy regular tomatoes and chili beans, so there’s plenty of salt).

Bring to a boil. Then reduce heat and simmer for about an hour. Add more water if it needs it. You can make it as thick or as runny as you like! As it simmers it will reduce over time.

Serve in a bowl. Can top with saltines, oyster crackers, cheese, sour cream, green onions or whatever sounds good to you!

NOTE: Last time I made chili I didn’t have chili beans and didn’t want to run to the store. What I did have is cannellini beans, so I DRAINED those beans and added two cans and I doubled the chili powder. I think I also tossed in a tablespoon or two of diced jalepeno’s… I buy them in the pickle section, that way you don’t have to cut them up… good time saver! This chili was awesome. You can use whatever beans you like. Most common are red kidney beans or whatever you’ve got on hand!

ENJOY!

Catch you back here tomorrow!

Thanksgiving…Thank YOU! I am grateful…

On By Barbara StroudIn FOOD, THOUGHTS4 Comments

Thanksgiving. The perfect day to think about all the things that you’re thankful for. I try to do this on a regular basis, because I have many things on my list!

Here is a tiny fraction of some of the things I’m grateful for…

Health. Family. Husband and Best Friend. Charlie beast. Color in the trees. A roof over my head. Electricity. Water. Freedom. Chocolate. Waking up in the morning. And…

YOU! Thank YOU for taking the time out of your busy day to stop by and read my daily post!

Like I said… a tiny fraction!

I wish you a very Norman Rockwell Thanksgiving! We’re going to eat good food today, visit with family and hopefully fit in several walks…!

Hey, just in case you need this today… from the Butterball Turkey Talk website, you can call the Butterball people if you have ANY questions about what to do with your turkey today:

Turkey Talk-Line Info

Phone Number: 1-800-BUTTERBALL (1-800-288-8372). The Butterball®Turkey Talk-Line is open annually in November and December.

Open to residents of the United States and Canada. Bilingual assistance is available (English and Spanish).

Over the years, the Butterball® Turkey Talk-Line experts have solved some puzzling turkey situations, like which pan to use, what to do when the turkey is on fire, and when to start roasting the turkey so it’s ready by halftime. Read the answers to their most frequently asked questions.

Catch you back here tomorrow!

Image: CybelePascal.com/

Scandinavian Bean Salad recipe, GREAT with Turkey!

On By Barbara StroudIn FOOD, Recipe2 Comments

Years ago my mother-in-law made this bean salad as one of the side dishes for Thanksgiving… Cold bean salad… hmmm… thank you, but no thank you… I wasn’t a big bean fan, and definitely not cold beans. She urged me to try it… it’s good with turkey she said. Trusting her, I took a tiny taste. Bite of turkey, yummmmm, ok, here goes nothing… bite of bean salad… HOLY COW! This stuff is GOOD! Is that hilarious or what? We’ve had it every single Thanksgiving since, I know we’ve had this recipe at least 17 years. So trust me when I say, THIS IS GOOD… and it’s a great dish to make to take with you. You can make it ahead and it’s even better!

SCANDINAVIAN BEAN SALAD

1 can (16 oz.) small green peas, drained (I buy Le Sueur very young small sweet peas, I buy low sodium, but you don’t have to)

1 can (16 oz.) French style green beans, drained

I use a small bag of frozen shoepeg corn (sometimes I use 1/2 bag, original recipe calls for 1 small can white shoepeg corn, drained)

1 1/2 – 2 cups diced celery

1 onion, chopped (this time I used red onion, which is oh so pretty!)

DRESSING

(2024 update: 1/4 cup sugar, 1/2 cup red wine vinegar, 1/3 cup olive oil)

1/2  – 3/4 cup sugar (depending on how sweet you like things)

1 cup red wine vinegar

1/3 to 1/2 cup olive oil (or canola oil)

DIRECTIONS

Mix together beans, peas, corn, celery and onion. If you haven’t already drained the veggies, drain them now.

Mix up the dressing and pour over the bean/corn/pea mixture. Let stand 2 hours or overnight in refrigerator.

Serve by scooping out with a SLOTTED spoon. This keeps indefinitely (kinda like those toaster pastries, hee hee, but this is better for you!).

You. Won’t. Believe. How. Good. This. Is!

Wow, tomorrow is the big day… take time to think about all the things you have to be Thankful for…

I am thankful for you… reading this…

Happy Thanksgiving Eve!

Catch you back here tomorrow!

How To Make An Apple Pie…

On By Barbara StroudIn FOOD, Recipe2 Comments

Apple pie. It’s the most American dessert on the planet. I call it “health pie”, ha ha… apples are fruit and fruit is healthy! Ok, so that may be pushing it, but it’s better than a pie without fruit, look at it that way! With the use of a good pie crust (thank you Pillsbury!), this recipe comes together so quickly you won’t believe it. People will want your recipe… the paparazzi will be snapping pictures of you and following you around like a movie star, seriously, it’s that good!

APPLE PIE  (adapted from Better Homes & Gardens  New Cookbook, 12th edition):

Ingredients

2 3/4 pounds of thinly sliced peeled tart apples (Granny Smith)

1/2 cup granulated sugar (or a wee bit less)

2 tablespoons all-purpose flour  (I also sprinkle maybe a few teaspoons in the bottom of the empty pie crust before I add the apples)

1/2 teaspoon ground cinnamon (I use a little more)

1/8 teaspoon ground nutmeg

Milk to brush on top crust (optional)

Raw Sugar  to sprinkle on top crust (optional)

2 pie crusts (homemade or I use 1 box Pillsbury Pie Crust in a red box, refrigerated section in grocery store)

I use a deep dish pie plate, that way I can sneak in more apples… generally buy a 3# bag and use about 2 3/4# of them… leaves a few to munch on as a snack!

Personally I use Granny Smith and no lemon juice… the original recipe calls for whatever type apple you like, if it’s not granny smith, then add 1tablespoon of fresh lemon juice.

Other than the crust, there aren’t a lot of ingredients… see, quick and easy!

Preheat your oven to 375 degrees. Peel and slice your apples…

Line a pie plate with one pie crust…

In a large mixing bowl add the sugar, flour, cinnamon and nutmeg. Give it a good stir, then toss in the apples… and gently toss to coat the apples with the sugar mixture.

Add the apple mixture to the lined pie plate… and place the second crust on top of the apples, then pinch to form a seal, you can do this with your fingers then press with a fork, or your thumbs to make it look nicer… doesn’t really matter what it looks like because it’s going to taste so darn good! Hey, who’s old looking hands are those??!! Egads! Do you realize how difficult it is to crimp a pie crust with you non-dominant hand while taking a photo of yourself with your other hand? Hmmm, awkward, but wanted to show you it’s just pressing the two together, however you can do it…

Cut slits in the top crust to allow steam to escape. This is important so that you don’t end up with a soggy pie crust! I cut the slits in the crust and then use the knife to separate it a wee bit so it doesn’t fall back together… soggy pie crust = sadness, trust me… hmmm, sounds like I know from experience…

Some people like to brush the top crust lightly with milk, then sprinkle sugar. I did it this time, sprinkled (very lightly) raw sugar. Sometimes I do this, most of the time I don’t. I like it both ways. Top with a pie crust shield like Mrs. Anderson’s pie crust shield if you’ve got one, otherwise foil works, it’s just more cumbersome. You cover the edge of the pie to prevent over browning. Usually with this shield I can leave it on the entire time (60 minutes), but check it after the pie has been in the oven for a while and make your decision…

I place the pie dish on a foil lined cookie sheet. Sometimes it gets wacky bubbly and overflows and turns to glue. Very time consuming to get clean. Foil is my friend.

Ok, it’s ready to pop in the 375 degree oven for 40 minutes. Remove foil/shield and bake 20 minutes more or until fruit is tender (I stick a fork in a slit and if it goes through the apple easily then the fruit is tender) AND the FILLING IS BUBBLY. That’s how you know it’s done. Watch the edges where the juice leaks out, it should be bubbling.

When done, take out of the oven and cool on a wire rack. And may I say… good luck with that part! The waiting is a killer, sometimes you just have to dive in with a fork to “see if it’s ok”… oh, so what if it’s runny until it cools. My secret trick for waiting for it to cool without eating it… LEAVE. THE. HOUSE. It’s foolproof!

Warm pie and vanilla ice cream is nice, but if you don’t make it too sweet you really don’t need the ice cream, and if you leave off the ice cream then this dessert is HALF THE FAT… ha… boy, can I justify a pie or what?! Enjoy!

Catch you back here tomorrow!

Homemade Cranberry Sauce Recipe!

On By Barbara StroudIn FOOD, Recipe3 Comments

Owieeeee, isn’t this beautiful! So much more appetizing than the stuff that comes out of the can, don’t you think? Well, this is going to be one of my small contributions towards Thanksgiving dinner! Thank you to Martha Stewart for the photo and the recipe (Everyday Food, November 2008). I am probably most excited about this recipe! I guess I never thought to MAKE cranberry sauce when you can just open a can. But it’s quick, easy and it’s GOT to taste much better! So I’ll be making it along with you this year! Hope you enjoy. Can you believe Thanksgiving is Thursday??! Wow… time flies!

Basic Cranberry Sauce

Yield Makes 2 cups

Ingredients

  • 1 bag (12 ounces) cranberries
  • 3/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1 cup water

Directions

  1. In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

UPDATE!! (11/21/12): I just made this cranberry sauce and it is the best I have ever tasted in my life! It couldn’t be easier! I will never buy canned again, especially after I looked at the ingredients (cranberries, high fructose corn syrup, corn syrup, water… ugh!). I was surprised at how easy it came together. After it cools completely refrigerate until you serve it! Simply divine!

Catch you back here tomorrow!

Recipe! White Cheddar Macaroni and Cheese with Kale and Bacon

On By Barbara StroudIn FOOD, Recipe4 Comments

Recipe (and image) by GoodLifeEats!

LOOK at this amazing macaroni and cheese! Something DIFFERENT… as soon as I saw it I ran to the store and bought the ingredients. This Baked White Cheddar Mac n Cheese with Kale and Bacon recipe is by Katie Goodman, author of the Good Life Eats blog. Well, LOOK at that photo, doesn’t that just look so darn good? Well, let me tell you. IT IS! At first I was skeptical. Kale? Hmmm. Not sure if I like kale. I know some people love it. I also know some people really don’t love it. I emailed Katie to see if there was a good substitute for something less “kaley”, she offered the suggestion of swiss chard. Ooooh, I love swiss chard! So that’s what I was going to buy, but instead I saw that the kale was local and in season, so I thought I would try to be a grown up and try it. Guess what? I LOVED IT! It’s got to help to have cheese and bacon to go along with!

These are the only things I changed… Since there are just two of us, I made half a batch, which was enough for 4 servings (hefty servings). I left out the garlic (which we normally eat quite a bit of), nutmeg, and cayenne pepper. I used Cabot’s Seriously Sharp white cheddar (ohmygosh!) and I used the white fiber seashell pasta to make it a little more “healthy”. I also didn’t make the croutons on top, if I would have had the bread on hand I would have, but it was delicious without it as well!

Check out Katie’s blog, and if you’re a macaroni and cheese lover, give this a try. It’s heaven on a plate!! Here’s the recipe from Good Life Eats! My version is below, clink on the printer icon to print the original recipe from Good Life Eats!

Baked White Cheddar Mac n Cheese with Kale and Bacon

Print

Ingredients:

1 lb. macaroni
3 tablespoon butter
1/2 purple onion, chopped
1/4 cup flour
3 cups whole milk
8 ounces sharp white cheddar, grated
1 ounce parmesan, finely grated
dash nutmeg
dash cayenne pepper
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon salt
6 ounces center cut bacon
3 1/2 ounces fresh kale, chopped (about a half a bunch)

Directions:

Cook pasta one to two minutes less than package instructions. Drain and set aside.

Cook bacon, drain, break into pieces and set aside.

In a large Dutch oven, melt the butter. Sauté onion for 3 – 5 minutes over medium heat, tender. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.

Stir in the cheddar and parmesan cheeses, mixing until melted. Add the nutmeg, cayenne, black pepper, and salt (if desired). Bring to a slow simmer, and then stir in the pasta, bacon, and kale. Oh, this is going to be so good!

Transfer the pasta mixture to a 3 1/2 quart oven safe casserole dish or cast iron pan (as mentioned in the original recipe. Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.

 

Catch you back here tomorrow!

Paula Deen’s Chocolate Pound Cake… whoa Nelly!

On By Barbara StroudIn FOOD, RecipeLeave a comment

I happened to catch Paula making her Chocolate Sour Cream Pound Cake on her television show. I’m not a big “cake” person… for me, the PIE takes the cake, so to speak… But… my husband LOVES cake, especially pound cake. He happened to see this segment and said that was what he would like for his birthday… Hmmm, I tried to talk him out of two sticks of butter, but as he said, it WAS his birthday (but wouldn’t you like ANOTHER birthday, was my response, hee). So I gave in. I made the cake. It was fabulous. Despite the 3 cups of sugar, it’s not sweet. The recipe isn’t super specific… I used SALTED butter (since there was no salt in the recipe), I used Large eggs, and I used all purpose flour (not cake flour). Depending where you pull this recipe from it will show different types of flour. I DID sift the flour first. It was fabulous. The cake was moist and perfect in almost every way. I kind of flunked the “pretty” factor… the cake didn’t come out of my pan in one piece… but, on the brighter side, it came out in TWO pieces which I just puzzled together. Apparently I didn’t grease/flour the pan well enough. NEXT TIME I will! So, that’s why there isn’t  a photo of the entire cake… If you’re looking for a cake recipe that is nothing short of perfection, give this one a whirl!

Paula’s recipe via FOODNETWORK.com

Chocolate Sour Cream Pound Cake

Ingredients

  • 8 ounces (2 sticks) butter, softened
  • 8 ounces sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup cocoa

Directions

Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Catch you back here tomorrow!

Bowen’s Island… always a treat!

On By Barbara StroudIn FOODLeave a comment

Bowens Island. Now THIS is a restaurant that appears in countless magazines, has a fabulous view, fresh seafood that is SO delicious. Bowens has accolades up the gazoo. Every time you turn around there’s another article. Its funny when you go there for the first time, after reading about it you just have it in your mind as maybe a little fancy… well not fancy, but not… well, have you been there? Mostly plywood and assorted creative decor, its a place that has ATMOSPHERE with a capital A.

You can eat in the main restaurant if you’re getting seafood or steamed oysters by the tray (a cafeteria type tray, which I would say is a good many)… OR you can eat in the OYSTER ROOM if you get the ‘All you can eat’ steamed oysters. It’s a hip and happening place. Bring a camera if you go around sunset. It’s stunning!

I posted their menu back in 2011 (also have posted the 2012 menu, but that was in August and there were no oysters), give it a peek!

Hey maybe I’ll see you at Bowens? Catch you back here tomorrow!

Tyler Florence’s Chicken Noodle Soup recipe… (just like grandma’s!)

On By Barbara StroudIn FOOD, HEALTH, Recipe1 Comment

I’ve made so many different chicken noodle soup recipes. Most were good, a few weren’t great… None were the WOW recipe I had been searching for. Then one day as I sniffled, sneezed and coughed with the crud that’s going around, an email appeared in my Inbox… Tyler Florence’s Chicken Noodle Soup. JUST WHA T THE DOCTOR ORDERED! What could I lose? I mean chicken noodle soup has been proven to help make you feel better when you’re sick… so off I went to hunt and gather my ingredients and I threw together a perfectly wonderful soup. It was fabulous… I deviated from the recipe slightly… using only chicken breasts (they were GIGANTIC) instead of a whole chicken, which I don’t have a pot large enough to stuff one into… See my notes at the end… Thank you Tyler!

Continue reading “Tyler Florence’s Chicken Noodle Soup recipe… (just like grandma’s!)” →

TREATS of Maine located in Wiscasset. It’s a tradition!

On By Barbara StroudIn FOOD2 Comments

Oh boy do we ever love this place! TREATS is the perfect blend of, well treats, wonderful desserts, coffee, tea, sandwiches, homemade soups that are unusual and out of this world. We are never disappointed with what we order! When we visit Maine, we land, get in the car and head straight to Treats. If you’re in the area, stop by, say hello and pick up a treat and a coffee. It’s all good! They also have bread, wine, cheese and assortment of other goods. Can’t wait to get back, hmmm, wonder what i’ll order, hee.

Treats is a wonderful place to sit and talk to both locals and tourists, we’ve met some fascinating people!

One of our sandwiches…

Catch you back here tomorrow!

39 Rue de Jean, a fabulous Charleston restaurant!

On By Barbara StroudIn FOOD3 Comments

My birthday was back in August… it fell on a Sunday this year, so Fred and I went to Rue de Jean for brunch. Let me tell you. WE. WERE. IMPRESSED. The service, the atmosphere, the food, the experience, it was all fabulous. We had the BEST coffee, wonderful food, and they brought me a dessert with a candle for my birthday! Oh, not any ole dessert, this was so special I can’t get it off of my mind, ha ha… POTS DE CRÈME AU CHOCOLAT  – when you go, order it! Trust me, you will have a big smile on your face! I mean LOOK at this! Pure delight in every way!

Even the simple things had that classy French twist…

A glimpse into the restaurant… they also have an upstairs. Check out their website, and their MENUS! I know where you’ll be soon!

Catch you back here tomorrow!

Delicious lunch – Slightly North of Broad (S.N.O.B) – Charleston, SC

On By Barbara StroudIn FOOD4 Comments

THE DECISION…

Slightly North of Broad is a wonderful restaurant located in Charleston’s Historic District, located on East Bay Street, they are located in a convenient place for both locals and visitors alike. It has a great atmosphere and friendly people working. It can be busy, so be patient. A few weeks ago Fred and I had a delicious lunch at Slightly North of Broad, (also known as S.N.O.B. ha ha, brilliant) – I was there years and years ago. They have something called an EXPRESS LUNCH, (changes daily) which is an entree, soup or house salad and coffee or tea. A $10.95 lunch at a higher end restaurant proves to be quite a deal. However, that day we both saw something else on the menu that grabbed our attention… After much consideration, Fred ordered a Pastrami Sandwich… it wasn’t any old pastrami sandwich, their menu changes daily so I don’t have the specifics, (Google Slightly North of Broad Pastrami, ha ha… no kidding! People love the stuff!), he ordered potato salad as his side. I had a bite, it wasn’t ordinary potato salad, it was very very nice. Now this was no Dr. Oz approved lunch, however, I did the best I could! The restaurant didn’t make a mistake in the photo below, I asked for only 1/2 sandwich, and they kindly obliged.  I love restaurants who realize not everyone likes a large portion. I ordered homemade potato chips with my sandwich- THE BEST EVER! I haven’t had a reuben since I was a kid and it was SO GOOD. I had a big ole smile on my face! (Click HERE for MENU).

I cannot believe we don’t have a photo of dessert!  I think we were so excited we ate it before we thought of it! We had BOSTON CREAM PIE.

Oh heavens. Let me go eat a Quinoa Puff for lunch now… whoopie!

I can’t wait to go back! Catch you back here tomorrow!

Island Inn… Monhegan Island, Maine!

On By Barbara StroudIn ART, FOOD, THOUGHTS, TRAVEL3 Comments

How grand does the Island Inn look sitting atop the hill keeping watch over the entire island? Pretty darn grand! I love this place… WE love this place. The people are like family. The rooms are clean and oh so comfortable. The bonus are all the wonderful people you meet, the people that keep you coming back to catch up! There seems to be a small group of us that goes to the island about the same time every year. It’s like a family reunion, ha ha… I think this photo is from 2009… but it shows the parts that I love… Arriving with the Island Inn truck there to help schlep your bags to your room, the Barnacle (on the left), a wonderful place to play cards if its slow, or to have a hot chocolate or coffee and definitely a nice lunch! Trek up the hill to the inn, and then off to your room, how exciting! Ahhh what great memories! When you come to the island it’s an adventure… the art is spectacular and you’re likely to see artists scattered everywhere. The food… extraordinary! The views, the island itself… absolute stunning beauty!

Hey, if you want to visit the Island Inn, check out their website, it’s fabulous! I still dream about the fabulous dinners there, oh boy!

Catch you back here tomorrow!