I began trip the very best way, with enterprise browsing. That manufactured me do all the cleaning and arranging on Friday evening when my getaway was just hrs previous.
Following not performing much baking considering the fact that the wintertime, I produced my favored Blueberry Crumb Pie with all those excellent community berries. I even produced a mini 1 to mail household with my sister and her spouse.
We liked a vacation to Boothbay Harbor in Maine exactly where we sailed on the Bay Girl schooner. It was, according to our charming skipper, the ideal wind in the latest memory. As a non-sailor, I found the moments up in the air and way down low a tad terrifying. But the breezes guaranteed created it sense like holiday vacation.
Just after that sail, we dined at Ports of Italy in Boothbay Harbor and had a person of the best eating encounter I’ve at any time experienced in Maine. Sure, Rhode Island has spoiled me. In fact, I realized Ports of Italy reminded me of a Rhode Island cafe with exceptional services and correctly prepared meals.
Like the rest of the world, staffing is an concern in Boothbay and only a handful of eating places ended up open on this Tuesday night time. In a pre-pandemic globe, there would have been many more decisions.
We had not manufactured reservations and 5 of us wandered into this 2nd story cafe only to be informed the wait was two hrs. That was unless we sat at the bar, which was perfect. I did not have it, but a close friend savored a caprese salad in a Parmesan bowl, which I believed was a intelligent presentation. They experienced Vermentino by the glass, which is my beloved Italian white wine, so I was happy all about with my supper of eggplant rollatini and gnocchi in four cheese sauce.
We also visited the Maine Maritime Museum, on the Kennebec River in Bath. We toured (outside the house not in) Tub Iron Works shipyard which builds navy vessels. Intriguing stuff to see there these types of as how they make destroyers as 3 modules and then set them with each other.
After, we liked a beer, or two at Bath Brewing, a new craft beer pub and brewery. It was outstanding.
A highlight of my holiday was going to the deli of my youth in Medford, Massachusetts, Bob’s Italian Food items. There I met a Johnson & Wales University graduate. We started chatting as we requested our prosciutto, Genoa salami and mortadella with pistachios.
Following graduating and performing at a couple places in Rhode Island, Chef Allan formed his very own catering business. That enterprise presents food and foods for customers of non-public jets leaving Logan Intercontinental Airport in Boston, Hanscom Subject in Bedford, Massachusetts and Keene Dillant-Hopkins Airport in New Hampshire.
On this day he was placing jointly charcuterie trays for 12 men and women flying to Alaska and then on to Asia.
What a entertaining man to chat with and what a nice career he has fashioned.
Here’s my pie recipe if you are so inclined.
My Favourite Blueberry Crumb Pie
Crust for a 9-inch pie (your most loved or recipe at proper)
For the filling
4 cups blueberries
1/4 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
Blend elements carefully and spoon into pie crust.
For the crumb topping
1 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
8 tablespoons unsalted butter
In a medium bowl, mix flour, sugar, cinnamon and salt. With a pastry cutter, or your fingers, mix in butter right up until the texture resembles a coarse food combination.
Sprinkle it around the blueberry mixture in the pie plate and prepare dinner at 375 degrees for about 40 minutes or until finally the blueberries are bubbling.
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