Ocean View Grange Yuletide Fair

Today was the day for the Annual Yuletide Fair in the Town of St. George. By all accounts it was a very large success. The first chili contest took place this year. Four members of the Ocean View Grange made a chili in hopes of winning, not only popularity for their culinary skills, but also for the gift basket prize. The winning chili was made by Jolene Wilson. Unfortunately, Jolene did not attend the affair, so she did not have the opportunity to win the coveted prize in person. The chili recipes were given amusing names and were labeled by color and each chili was put into their assigned colored cup. It was the first year for this event, but it went very smoothly. Stephanie Davis donated two fabulous chocolate cakes and several fruit galettes that could be topped with whipped cream. Ok, the food was not a diet delight, but two days after Thanksgiving the body is in shock from intake anyway. All of the proceeds from the luncheon went directly to the Ocean View Grange Fuel Assistance Fund which helps residents of our community with fuel assistance through our long and cold Maine winters.

Two of my granddaughters bought several Christmas gifts at the fair and they actually want to rent a table next year. That may not happen, but it shows that it was a fun event, even for the little ones.

We are waiting for the final tally for fuel assistance funds.  But as a warning to those of you who live in this town, we are going to have to have a lot of bean suppers to get this fuel assistance fund up to where it needs to be for our upcoming cold winter.  Requests have already been made and it has been unseasonably warm so far this year.

Thanksgiving Prep.

This year I am not in the stressed situation I usually find myself on the day before Thanksgiving each year.  All of the appetizers and most of the desserts are being made by other family members.  The stuffing, potatoes, cream sauces are made ahead of time for the first time.  The turkey is in its brine and two of the three tables are in the midst of being set.  I am making a Southern Nut Pie, a pie I first made in 1962 and have made almost every year since.  In 1962 when I was first married, I received a Fanny Farmer cookbook and made three pies out of it, including Southern Nut to take to my aunt and uncle's house.  These were the first pies I ever made.  Two were a great success and one I, where substituted evaporated milk for condensed milk in a lemon pie, was a dismal failure.  I have since learned the difference between evaporated milk and condensed. 

SOUTHERN NUT PIE

line a 9 inch pie pan with pastry
chill, set the oven at 450 degrees and
cream together
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
Add
2 tablespoons flour
1/2 teaspoon salt.
Mix well, beat in one at a time,

3 eggs.
Stir in
1 cup dark corn syrup
3/4 cup evaporated milk
1 cup chopped pecans or walnuts
Mix well, pour into the pie pan, bake 10 minutes and reduce the heat to 325 degrees and bake until firm (about 50 minutes)
Serves 8

I want to wish everyone a fabulous Thanksgiving.  We have a lot to be thankful for this year.

ArtFull Gifts at Point Lookout

This is one of the gorgeous pillows being sold at the show at Point Lookout in Lincolnville today.  Looks great on our couch.  This pillow, by Elizabeth Stoyko  www.lizstoyko.com is made with wool on Belgian Linen.  Her items can be seen at her website.  There was also a great amount of fabulous jewelry, stone buttons and other stone work by Obadiah Buell, hand painted silk scarves and wonderful art.  It really was a show worth going to, not the usual Christmas Fair .  Cinderella's glass shoe was also a fantastic piece of artwork.

We had lunch at Blue Sky Cantina in Camden following the show, then picked up our Christmas wreaths.  Let the season begin.

St. Bernard's Soup Kitchen in Rockland, Maine

I thoroughly enjoy working at St. Bernard's  soup kitchen in Rockland.  There are so many wonderful people donating their time and energy to serve people who are at the soup kitchen for various personal reasons.  This summer and fall the attendance has been between 75 and 100 people every day.  Volunteers are always needed and if you are interested, contact Rich Norman at 594-5428.  

 

The workers, along with Father Mark Reinhardt, eat a lunch before they start serving the hungry.

Below are the Friday kitchen workers struggling to be creative with the produce provided.  Today, it was roasted garlic in the mashed potatoes.  Yummy.

 

Time to get the wood in.

In preparation for the holiday fair, I went out today to get some birch logs to make centerpieces with.  It is another beautiful day on the peninsula with temps in the high 50's.  This is very unusual and very much appreciated by all of us.  Jon and Josh were clearing, slashing and burning in the woods across from Deep Cove and they graciously allowed me to take some of their prized wood.

Firewood on the wharf is also waiting to be dispatched to Monhegan Island. 

Red Onion Soup with Goat Cheese Toasts

This morning I found a bag of red onions, a little neglected in the bottom drawer of the refrigerator, and remembered a soup that everyone loves from “The Inspired Vegetarian” cookbook , published in 1992 by Stewart, Tabori & Chang, Inc. and written by Louise Pickford. The soup is Red Onion Soup with Goat Cheese Toasts. The onions need to be sautéed for a very long time to allow their flavor to develop. I usually end up cooking it a lot longer than the recipe suggests. You will need to have the following:

4 tablespoons (1/2 stick) butter

2 pounds of red onions thinly sliced (I do mine in the food processor)

2 large cloves garlic, crushed

2 teaspoons of chopped fresh thyme

1 teaspoon sugar

½ cup dry red wine

2 tablespoons port wine

3 ¾ cups Vegetable Stock

Salt and pepper to taste.

For the topping

8 ½ inch slices of French bread

2 ounces soft goat cheese

Melt butter in saucepan and sate the onions over medium heat for 25 to 30 minutes or until well browned. Do not allow the onions to burn or they will become bitter.

Add the garlic, thyme and sugar, and stir-fry for 2 minutes. Add the wines and cook over high heat to reduce the liquid to 4 tablespoons. Add the stock, bring to a boil, cover and simmer over low heat for 20 minutes. Season to taste with salt and pepper.

For the topping, preheat the broiler and toast the bread lightly on both sides, cool slightly and spread one side of each toast with the goat cheese.

Pour the soup into heatproof bowls, place 2 toasts in each bowl and broil for 2 to 3 minutes, until the cheese is bubbling and golden. Serve immediately.

Picture is taken from the cookbook.

Christmas Fair

Gillie, Gena and I set up to sell at the Samoset Resort last Saturday.  There were tons of people, however, sales were not brisk.  We barely made enough to pay for lunch following the sale.  But, our hopes are high for the Ocean View Grange Fair here in Martinsville on November 28th.

The weather today is fantastic and allowing me time to clean up one more flower bed and get my bulbs in before Winter descends on us.  Also want to pick up some butternut squash to make a Butternut Squash and Italian Sausage and Sage Pasta for company tomorrow night, I just love squash this time of year.