Watermelon Salad With Honey Spiced Pecans And Blue Cheese

If you would like to serve something different to your guests at either lunch or dinner, you might consider preparing a Watermelon Salad With Honey Spiced Pecans and Blue Cheese. Served with a lime mint vinaigrette, it is an unexpected and tasty salad that makes a perfect starter for a summer meal. I have to say that the watermelon salad is very different from the way I grew up eating watermelon in Texas.

When I was a little girl, I remember our family eating a wedge or slice of watermelon sitting at an outdoor picnic table covered with newspapers that would catch the juices as they trickled down our hands and dripped off our elbows while holding the watermelon. Spitting seeds out into the grass was frowned upon…that is what the newspaper was for.

Watermelon Salad With Honey Spiced Pecans And Blue Cheese

Watermelon Salad With Honey Spiced Pecans And Blue Cheese

By the time I was finishing high school, watermelon was often served at summer parties as little melon balls that were piled back into a scooped out watermelon shell. That was a definite step up from just a plain slice of watermelon that was usually eaten in Texas.

Once married and living in Florida, when my husband and I were invited to an adult summer pool party, a popular item found at the outdoor buffet table was a drunken watermelon salad. This salad was often served in a fancily carved watermelon shell that looked like a beautiful basket.  It was composed of watermelon, cantaloupe, honeydew melon, green and red grapes that had been marinated in vodka and different fruit juices.

The way watermelon is served may change over the years but it is still a summertime favorite no matter how it is eaten. My salad is served on a bed of arugula and mixed baby greens tossed with a lime mint vinaigrette. It has a mix of sweet, salty, bitter and spicy flavors that I believe you and your guests will enjoy. What is nice about this quick and easy salad is that it can all be prepped ahead of time and put together right before serving your guests.

 Watermelon Salad With Honey Spice Pecans And Blue Cheese

Serves 2, adjust the recipe accordingly

  • 2 c. cubed and deseeded watermelon
  • 3 c. baby arugula
  • 3 c. mixed baby greens
  • 1/4 c. crumbled blue cheese or to taste
  • 1/3 c. spiced pecan halves or to taste (use recipe found here made only with pecans)
  • 1 Tbsp. honey, more or less
  • Lime and mint vinaigrette – recipe below

Place the spiced pecans in a small bowl, drizzle with the honey and stir until well coated. Place the arugula and mixed greens in a large salad bowl and toss with a little of the vinaigrette. Divide the greens between two salad plates, top with the watermelon, sprinkle with the blue cheese and top with the honeyed pecans. Drizzle the salad with the remainder of the vinaigrette and serve.

Lime and Mint Vinaigrette

  • 3 Tbsp. olive oil
  • 2 – 3 Tbsp. fresh lime juice
  • 1 tsp. honey, more or less
  • 1 Tbsp. chopped fresh mint
  • salt and pepper to taste

Whisk all the ingredients of the vinaigrette together to emulsify. Taste and adjust the seasoning, if necessary, and set aside.

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There are many variables to the watermelon salad. You could substitute gorgonzola, feta or goat cheese for the blue cheese. The nuts give a nice contrast of textures in the salad but if you don’t care for pecans, you could substitute them with spiced walnuts, cashews or other nuts of your choice. Serve this watermelon salad on a pretty plate and surprise you guests with a summer dish that they may not have experienced before.  With the honey spiced pecans and the blue cheese crumbles, I’m sure they will love this unusual and different combination.

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How Does Your Garden Grow

How Does Your Garden Grow? Perhaps you are like Mary in the old nursery rhyme and have a flower garden with “silver bells all in a row” or perhaps you are more like me and have a vegetable garden with tomato plants growing all in a row . It’s a nice day so let’s go outside and I will show you my garden of tomatoes, peppers, shallots and herbs…everything you might need to make a delicious summer meal featuring garden fresh ingredients.

How Does Your Garden Grow…With Tomatoes All In A Row

How Does Your Garden Grow…With Tomato Plants All In A Row

I’m reminded of the old nursery rhyme when I look to see how my garden is growing. There are no silver bells like Mary had in hers but I do have beautiful lilies growing outside the picket fence surrounding the vegetable garden.

Beautiful Lilies, The Color Of Sunshine

Beautiful Lilies, The Color Of Sunshine

Soft Pink Lily With Drops Of Morning Dew

Soft Pink Lily With Drops Of Morning Dew Still Clinging To The Petals

Once inside the gate, you will see that my garden is planted in four neat rows.

Inside The Garden Are Four Rows Planted With Tomatoes, Peppers And Shallots

Inside The Garden Are Four Rows Planted With Tomatoes, Peppers And Shallots

The first row of the garden is planted with four Italian frying pepper plants and shallots on either side of them.  You may notice in the photo above that the shallots on the right side have remained small as has one of the pepper plants. Something must be lacking in the soil on that end even though all the plants have been fertilized equally. There is always a mystery when growing plants…some do well and others don’t even when grown under the same conditions.

Italian Frying Pepper Plants And Shallots

Italian Frying Pepper Plants And Shallots

The three other rows are dedicated to five varieties of large heirloom slicing tomatoes and three varieties of cherry tomatoes.

Heirloom Tomatoes Starting To Ripen In The Warm Summer Sun

Heirloom Tomatoes Starting To Ripen In The Warm Summer Sun

In New Hampshire, it is suggested to plant a vegetable garden around the 30th of May after all threat of frost has passed. In the 70 days since the garden was planted, it has been interesting to watch the plants grow from tiny seedlings that I raised in my potting shed until now.  For the first few weeks of the growing season, we had morning and evening  temperatures that hovered in the high 40’s and low 50’s which can sometimes stunt a plant. Even with being fertilized with lobster compost this year, the tomato and pepper plants have remained smaller than in past years. While the cherry tomato plants tower over me, the heirloom tomato plants have barely grown over their four foot cages. That is much smaller than the six feet they have grown to in years past.

The Tomato Plants Differ In Size, The Cherries Over Six Feet While The Heirlooms Are Barely Four Feet Tall

The Tomato Plants Differ In Size, The Cherries Are Over Six Feet While The Heirlooms Are Barely Four Feet Tall

One problem that has occurred with the tomato plants throughout this growing season has been persistent leaf curl. You may have noticed it in the photos above and can see it more clearly below. Thankfully it doesn’t seem to affect the tomatoes that are ripening.

Leaf Curl On The Heirloom Tomato Plant

Leaf Curl On The Heirloom Tomato Plant

While the branches have been kept at least a foot off the ground, a recent development has been some spotting of the leaves. Those are being cut off with scissors that I dip into a jar of water mixed with bleach as I don’t want any problems to spread from one plant to the next if I can prevent it.

Leaves That Develop Spots Are Cut Off To Help Prevent Spreading Of Disease

Leaves That Develop Spots Are Cut Off To Help Prevent The Spreading Of Disease

Even with a few problems, there is a nice crop of tomatoes on each plant. The cherry varieties have ripened first. We are patiently waiting for the large slicing tomatoes to follow suit, it shouldn’t be much longer.

Black Cherry Tomatoes

Black Cherry Tomatoes

Patiently Waiting For Tomatoes To Ripen

Patiently Waiting For Tomatoes To Ripen

Off to one side of the garden, I also have a four foot square raised box where I grow parsley, sage, rosemary, thyme, tarragon and basil. A day doesn’t go by that I’m not out in the early evening cutting fresh herbs for that night’s dinner.

Herb Box Planted With Parsley, Sage, Rosemary, Thyme, Tarragon And Basil

Herb Box Planted With Parsley, Sage, Rosemary, Thyme, Tarragon And Basil

The crop will be smaller than usual this year but there will certainly be enough tomatoes for the two of us to enjoy in our daily meals. While we are waiting for the large tomatoes to fully ripen, we are using the cherry tomatoes in many dishes. One of my favorites is Spaghetti alla Portofino, you can find the recipe here.

Spaghetti Alla Portofino

Spaghetti Alla Portofino

Now that you have seen how my garden grows, I’d love to know what you are growing if you have a garden. Do you have vegetables or a cutting garden so that you can have fresh flowers in your home…perhaps you are even like Mary and have “silver bells all in a row”.

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Margherita Frittata

Margherita Frittata, which is called Frittata di Pasta alla Margherita in Italian, is a typical Neapolitan dish which uses leftover pasta. The idea of not throwing away food that can be recycled into a new meal has been passed down for years  from Italian grandmothers and great grandmothers to each new generation. Sometimes the simplest of meals can be the best and this is one of them.

If you cook a large quantity of spaghetti and have a little left over, never throw it away…save it. The frittata is so good that you may want to cook extra pasta just so you can prepare this recipe. Having some leftover pasta aglio e olio from the previous evening’s dinner, I knew I had to make this well know Italian egg dish. All I needed to do was go out to the garden and pick some ripe cherry tomatoes and basil.

Margherita Frittata

Margherita Frittata

This is not really a recipe but rather a technique that allows you to make a meal with what you find in your refrigerator and pantry. I’m giving you approximate amounts that will serve 2 people for a main course or 4 for an appetizer. Since you will be using leftover pasta and whatever you may have on hand, your quantities may be different.

 Margherita Frittata – Frittata di Pasta alla Margherita

Preheat oven to 375 degrees.

  • 4 – 5 eggs
  • 1/4 tsp. each of salt, pepper, garlic powder and onion powder or however much you like to use
  • 1 – 2 Tbsp. of grated pecorino or parmesan cheese
  • 1 – 2 Tbsp. of flour, I used Wondra* (optional)
  • 2 Tbsp. olive oil
  • 1 – 2 c. of leftover spaghetti that is cooked al dente**
  • 10 cherry tomatoes, quartered, (I used Sweet 100’s and Sun Gold) seasoned with a little olive oil, salt and pepper
  • a handful of fresh basil, coarsely chopped
  • 1/2 of a small ball of fresh mozzarella, cubed
  • chopped basil or parsley for garnish

* I read that the trick to fluffy eggs is to sprinkle in a little flour before cooking.

** If you are one of those people who never have leftover pasta, you can cook spaghetti specifically for this dish then toss it with a little olive oil and let it cool slightly.

Whisk the eggs with the seasonings, grated cheese and the flour until well blended. Heat the olive oil in a 10 inch nonstick ovenproof skillet, swirling to coat the sides. When hot, add the egg mixture and rotate the pan to form a bottom. Add the pasta, top with the tomatoes, basil and cubed mozzarella. Place in the oven for approximately 5 – 10 minutes or until the eggs are cooked. (This depends on how many eggs and how much pasta you are using.) You can check for doneness with a toothpick inserted into the middle. Remove the frittata from the oven and let rest for 5 minutes. Cut into wedges and then serve.

****

Marcella Hazen, a wonderful authority on Italian food, had a recipe for a delicious spaghetti frittata in one of her cookbooks that she prepared with a larger ratio of pasta to egg and was much thicker. Her classic dish was just made with pasta, eggs and cheese.

There are many options when preparing what might be called an Italian omelet. If you prefer, you can cook the frittata covered on the stove top and finished under the broiler. Whether you want a thin frittata like I prepared or a thick one that is mostly pasta like Marcella’s, your options are wide open as to what you put in your frittata. Remember, Italian grandmothers made this dish to feed their families with bits of food that were leftover from a previous meal.

My Margherita frittata can be served either hot or cold as an appetizer, served with a mixed green salad for a light lunch or dinner, or even stuffed into crusty bread to take along on a picnic. I’ve been talking about how good this frittata was for days. Try it, I believe you will like it.

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The Biltmore Hotel

The lovely Biltmore Hotel in The City Beautiful, as Coral Gables, Florida is fondly called, is a prominent national historic landmark. It is not hard to spot the imposing tower of the hotel which was inspired by the Giralda Tower in Seville, Spain as you drive down the beautiful boulevards lined with tropical foliage, majestic oaks, banyan trees and Mediterranean revival-style homes.

The Biltmore Hotel, A Historic Landmark In Coral Gables, Florida

The Biltmore Hotel, A National Historic Landmark In Coral Gables, Florida

On a recent trip to south Florida, my husband and I returned to the cosmopolitan city of Coral Gables where we lived before moving to New England. The Biltmore Hotel was a large part of our social life as the hotel is not only one of the most famous landmarks in the city but it is also a wonderful supporter of the arts, civic and charitable events. We decided to stay once again at the hotel, reliving nice memories and enjoying all the great facilities the hotel offers before flying back home to New Hampshire.

I believe you would enjoy this beautiful hotel that has welcomed royalty, heads of state and Hollywood celebrities since the 1920’s.  It is very convenient to not only the Miami International Airport but also the Port of Miami as they are both just a few miles away. Let me share my photos from our stay with you and I think you will agree with me that the hotel is a wonderful place to do as little or as much as you would like.

The View Of The Pool And Golf Course From The 7th Floor Of The Biltmore Hotel

The View Of The Pool And Golf Course From The 7th Floor Of The Biltmore Hotel

Our room was on the 7th floor where the hotel’s 12,000 sq. ft. full service spa is located. We arrived just after a rainstorm ended and the sun broke through the clouds. The windows were still covered with raindrops but the view of the pool and the 18 hole championship golf course was still wonderful.

Our Room Had A Sitting Area And King Sized Bed Separated By A Room Divider With TV's, Mini Bar, Drawers And Desk Space

Jr. Suite With A Sitting Area, Room Divider With 2 TV’s, Mini Bar, Drawers And Desk Space And King Size Bed

Biltmore Hotel Kingsize Bedroom

Biltmore Hotel King Size Feather Bed

As you can see, the room we had was as nice as the view. The Jr. Suite which has a nice sitting area was divided by a double sided bookcase with two flat screen TV’s, drawers, desk and minibar. The small bathroom had a great massage shower in the tub, thick, soft towels, and Frette bath robes.   The feather bed and pillows were covered with the softest Egyptian sheets you can imagine.

The Fountained Courtyard Of The Biltmore's Fontana Restaurant

The Fountain Courtyard Of The Biltmore’s Fontana Restaurant

After admiring the view, we went downstairs for a bite to eat and a cocktail. The hotel has four restaurants…the Palme d’Or (award-winning French), the Fontana (Italian) with its beautiful fountain courtyard, the 19th Hole Sports Bar, and the Cascade located at the edge of the largest pool in the continental U.S.

The Cascade Restaurant At The Edge Of The Biltmore Hotels Pool…The Largest In The Continental U.S.

The Cascade Restaurant At The Edge Of The Biltmore Hotel’s Pool…The Largest In The Continental U.S.

We didn’t want to spoil our evening meal so we enjoyed a couple of small plates of tapas while sitting in the shade at the Cascade restaurant which is next to the large pool.

The Palme d'Or Gourmet French Restaurant With Windows Looking Out At The Pool

The Palme d’Or Gourmet French Restaurant With Windows Looking Out At The Pool

Dinner was enjoyed at Palme d’Or, the Biltmore’s  gourmet restaurant. The room has a wall of windows looking out to the pool and is decorated with large mirrors to reflect the soft light and large black and white photos of some of the famous guests who have stayed at the Biltmore.

Light As Air Amuse Bouche

Light As Air Amuse Bouche

Marinated Langoustine, 24 ct. Gold Covered Osetra Caviar, Passion Fruit  Tapioca, And Vodka Gelee

Marinated Langoustine, 24 ct. Gold Covered Osetra Caviar, Passion Fruit Tapioca, And Vodka Gelee

Foie Gras Terrine, Cherries And Five Peppers Toast

Foie Gras Terrine, Cherries And Five Peppers Toast

Maine Lobster, Corn And Sour Cream Sauce, Corn Bavarois, And Fresh Corn

Maine Lobster, Corn And Sour Cream Sauce, Corn Bavarois, And Fresh Corn

Royal Sea Urchin, Bay Scallops, Fennel Confit, Kefir Lime Sauce

Royal Sea Urchin, Bay Scallops, Fennel Confit, Kefir Lime Sauce

Black Cod, Potato Tasting, Brandade, Squid Ink Sauce

Black Cod, Potato Tasting, Brandade, Squid Ink Sauce

Wild Caught Trout, Purple Artichokes, Cilantro Sauce

Wild Caught Trout, Purple Artichokes, Cilantro Sauce

Buffalo Tenderloin, Rosemary Panisses, Nicoise Ratatouille, Buffalo Mozzarella

Buffalo Tenderloin, Rosemary Panisses, Nicoise Ratatouille, Buffalo Mozzarella

Chef Gregory Pugin created a seven course meal that featured an exceptional level of quality ingredients that were presented beautifully. With an amuse bouche, pre dessert, and post dessert courses added to the seven courses, the meal would make any foodie happy. After saying “goodbye” to chef Pugin, we headed to our room full but not overly stuffed as each course of the meal was just the right size.  It was a truly memorable meal.

Nine Foot Tall Mahogany And Brass Birdcages In The Biltmore Lobby With Beautiful Painted Vaulted Ceiling

Nine Foot Tall Mahogany And Brass Birdcages In The Biltmore Lobby With Beautiful Painted Vaulted Ceiling

Early the next morning, we paused to listen to the birds singing in the two nine foot tall mahogany and brass birdcages in the lobby with its beautiful vaulted ceilings one last time before heading to the airport. It is amazing how nice even one day at the Biltmore can be. There is a saying that you can’t go back home but as far as the Biltmore Hotel is concerned, I could return time and time again. The people who work at the hotel may change over the years but the experience will always be wonderful.

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Asian Chicken Lettuce Wraps

Summer is in full swing and on a hot, humid evening we like to eat a little lighter. Asian Chicken Lettuce Wraps, which are a popular appetizer served in many restaurants, are easy to make and serve at home. The wraps are great served as an appetizer but they also make a delicious meal. The hot, sour, salty and sweet flavors of herbs, chilies, fish sauce and lime, which are those typically found in Thai cooking, are mixed with sautéed ground chicken. Served alongside a platter of lettuce leaves and limes, a dipping sauce, some sticky rice and perhaps a thinly sliced Thai cucumber salad, you have a great tasting summer meal.

Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps

As with other ethnic dishes, there are as many variations of the wraps as there is the spelling of its name.  If you visit a Thai, Laotian or Vietnamese restaurant, you might see it listed on a menu as Larb, Larb Gai, Laab Gai or even Laph Gai among other names. I just refer to them as Asian Chicken Lettuce Wraps.

Asian Chicken Lettuce Wraps

  • 1 head of Boston lettuce (butter, bibb or other soft lettuce may be used), separated
  • 1/2 – 3/4 lb. coarsely ground chicken (You can also use turkey, beef or pork that you coarsely chop yourself in a food processor)
  • 1 Tbsp. peanut or canola oil
  • 1/2 onion, minced
  • 3 garlic cloves, minced
  • 1 Tbsp. freshly grated ginger
  • 1 Tbsp. soy sauce (I use low sodium)
  • 1 tsp. fish sauce (optional)
  • 3 Tbsp. hoisin sauce
  • 2 tsp. sweet chili sauce or to taste
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. chopped cilantro
  • 2 tsp. sesame oil

Rinse lettuce, separate into individual leaves, set aside to dry.

Heat peanut oil in a large skillet over medium heat. Add the chicken and sauté, stirring often to break up the meat. Add the onion and cook until soft. Then add the garlic and ginger and cook an additional minute. Add the soy sauce, fish sauce, hoisin sauce, sweet chili sauce and lime juice. Cook until the meat is crumbled and cooked through. Stir in the chopped cilantro and sesame oil at the end of the cooking time.

To serve, arrange the lettuce leaves around the edge of a platter then spoon the chicken mixture in center. To eat, spoon a small amount of chicken onto a lettuce leaf,  drizzle with a little dipping sauce, soy sauce, fish sauce, or Thai sweet chili sauce, add a squeeze of fresh lime, roll and enjoy.

Dipping Sauce

Mix 3 Tbsp. soy sauce, 1 tsp. fish sauce, 1 Tbsp. fresh lime juice, and 1 tsp. sesame oil, and crushed red chili flakes, ground chili or shiracha to taste.

Another Dipping Sauce that you might enjoy:

Thai Dipping Sauce

Mix 3 Tbsp. fish sauce, 2 Tbsp. fresh lime juice, 1 tsp. each of brown sugar and soy sauce, 1/2 – 1 tsp. crushed red chili flakes, and 1 green onion thinly sliced.

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Asian Chicken Lettuce Wraps With Dipping Sauce

Asian Chicken Lettuce Wraps With Dipping Sauce

If you would like a little crunch to the wraps, you can add chopped water chestnuts, red bell peppers, julienned carrots or chopped peanuts to the dish. As I mentioned, there are endless variations of lettuce wraps to suit your taste. I hope you will try making the Asian Chicken Lettuce Wraps as an appetizer or part of a light and very flavorful summer meal.

 

 

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Moving Is Never Fun

Moving Is Never Fun…it’s stressful. For weeks you seem to sort through your life as you pack up boxes…deciding what you will take with you when you move, what will be donated to charity and what needs to be left behind. If you are like me and are trying to consolidate furniture and other items from a previous home that was decorated in a totally different style, the task can feel a little overwhelming. If the situation happens to you, what would you do?

I thought I would take you “behind the scenes” and show you how I am trying to take two complete and different households and turn them into one manageable home by selling some of the pretty objects I have accumulated over the years. It’s not easy sorting though the contents of hastily packed boxes and bags and at times the whole process has felt very daunting. It almost feels like being caught in a spider web. The more I have struggled with decisions, the more tangled the situation seems to have become. There are so many projects that need to be taken care of in addition to my normal routine of caring for our home, garden and orchard and yet there are no more hours in the day in which to get it all accomplished.

My Tiny Little Antique Shop

My Tiny Space At A Local Antique Shop

When you own antiques or art work that you no longer have space for, you have a limited number of people who might be interested in buying them. With that in mind, I found an antique store two towns over that had a tiny five by five foot space that was empty that I could rent on a month to month basis. It is so little that I can only display a rather small collection of items I wish to sell at any given time. Hopefully there will be a few buyers who will fall in love with some of my treasures and then I’ll add more items to the space.

Our Barn Is Large Enough To Hold Our Furniture Until It Can Be Sold

Our Barn Is Large Enough To Hold Furniture And Household Items Until They Can Be Sold Or Donated To Charity

We are lucky to have a large barn that I have cleaned of unneeded items and rearranged over the last week. The tractors and other equipment have been moved around and packed into tighter quarters so that I ended up with two empty bays. The barn has been swept, vacuumed, and filled with furniture and other household items. When you now walk into the barn, it  looks like a mini furniture store or a small rendition of a Bed, Bath and Beyond instead of a working orchard barn.

Our Barn Now Looks Like a Mini Furniture Store

Our Barn Now Looks Like a Mini Furniture Store

Hopefully Someone Will Buy This Table And The Antique Chairs, Perhaps Even The New Orleans Iron Work

Hopefully Someone Will Buy This Table And The Antique Chairs, Perhaps Even The New Orleans Iron Work Planters

Our Large Barn Filled With Furniture Awaiting To Be Sold

Our Large Barn Filled With Furniture Awaiting To Be Sold

This is where I am going to try to sell some of our belongings that came from our cottage in Maine and other items that have been stored in our basement that I couldn’t part with from our previous move. I’ve tried to display everything in room like settings so that it will give people an idea of how things would look in their own home. I’m hoping people will buy the little treasures that I have collected over the years but unfortunately only if they are priced at a fraction of what I originally paid for them. That seems to be the way used items are sold in our area…pennies on the dollar in many cases.

Click on any photo below to see a slide show.

From large pieces of furniture to small decorative items, kitchen ware and dishes, rugs, antique blankets and linens, artwork, books and baskets, I seem to have it all. As soon as the rest of the boxes are unpacked, I’ll be having a big barn sale…probably more than once to find homes for the many items that must go.

I may be taking a bit longer between my future posts and visiting other bloggers. I want to see if I can get my “house back in order” so to speak. Wish me well in my new endeavor as I try to and create calm out of the chaos that has become my life recently. Moving is never fun…it’s stressful. I’m sure many of you have been in the same situation. I would enjoy hearing about any helpful hints you might have to offer.

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Maine, Where Memories Are Made

It Must Be Maine; The Way Life Should Be

After spending five delightful summers at our lakeside cottage in Maine, I have to say that the above state slogan is very appropriate although I think it could be, Maine, Where Memories Are Made. My husband and I have enjoyed experiencing the natural beauty of its rugged ocean coastline, lakes and mountain vistas and indeed have wonderful memories of our time spent in Maine.

Click on any of the photos in the photo galleries to see a slide show.

In my first post on Back Road Journal, Let’s Take A Ride I wrote,  “many people wish they could have a little place to escape to…by a lake, in the mountains, on a sandy beach or wherever their dreams take them. No matter where, no matter how small a place we find, we all enjoy a little freedom from our everyday life.” When we found our little cottage, we thought the location was perfect…on a lake with its own little beach, in the picturesque small town of Naples in the Lakes Region of Maine only two hours from our New Hampshire home.

The Waterfront Lawn Of The Cottage Has Been Professionally Landscaped

Our Little Maine Cottage On Long Lake, Naples, Maine

Our Private Little Beach

Our Private Little Beach

The small house which everyone referred to as a camp needed “a little work“. We turned the camp into a cute little cottage decorated with a mixture of old and new, making it an easy to care for summer getaway.

Summers were spent enjoying the slow pace that Maine seems to be all about. Countless books were read in the shade, gardens were tended and short excursions to other parts of the state were enjoyed.

Living on the lake meant that there was always the opportunity to spend time on the water with our family or friends boating or jet skiing.

A cocktail was often had at the end of our dock as we watched loons swim by, spectacular sunsets or the evening fireworks celebrating the 4th of July.

Of course there was great eating involved. Foremost on everyone’s list when they came to visit us at the lake was lobster and chowder, followed closely behind by steaks, burgers and chicken hot off the grill and a few s’mores made around the fire.

Each fall when we closed down the cottage, we would say a little “goodbye” and hoped the cottage, gardens and the little critters we befriended would survive though the hard winter snows. Come spring, we were always anxious to open the cottage for another year of summer fun in Maine.

View Of The Mountains At Sunset From The Dock

View Of The Mountains At Sunset From The Dock

This summer will be a little different as we have sold the cottage. The rooms may be empty of furniture and art but as we head back to New Hampshire we know that we are leaving the cottage a much better place than it was before. It is now time for others to come to our little place on the lake in Maine, Where Memories Are Made.

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