Village Lighthouse

Village Lighthouse ( Acrylic )

"Ruby's Slippers"

One of several pieces painted by Ruby Dunham

"saddle up those horses"

Julia

" from a child you have known the sacred scriptures ..."

Deborah & Elizabeth

One major joy in life is carving out a wedge in time apart from busy careers & family paths laden with responsibilities.

Thankful for His goodness & provision to celebrate a dear friend's 60 th birthday in Maine.

We did it !

One month dedicated to renewal , creativity, discovery & taste -testing the fine atlantic coast's culinary delights .

Boothbay Harbor & Beyond , Maine.

" There is a River "

Breeze of Blues

"Sunrise"

"travail"

" morning pages"

Caleb

Caleb

Posing ... I whistle , I call his name & he lifts his head.   I like the result of this initial sketch . It captures Caleb's wholeheartedness .

Buff /White is a challenge.

Morning Buns

Morning Buns

 Trader Joe's Frozen Puff Pastry (use 1 sheet) 

 Refrigerated overnight. ( keeping this COLD is the secret to the puffiness of this incredible delicacy) .

Flour a counter or board. Unfold Pastry . 

Brush with soft butter .( about 1/4 cup )

Crumble  1/3 cup light brown sugar over the pastry & butter. Make a border of 1 1/2 inches around the pastry. Sprinkle  2 tsp.'s cinnamon . 

1/4 cup cranberries or raisins. Roll up snugly . Cut into 2" rounds .

 Making 6 Morning Buns 

These will go on top of the "topping" ( see below ) 

 

 " Topping " 

( this mixture goes on the bottom of each tin )

1/3 cup light brown sugar ( loosely packed )

1/4 cup butter ( @ room temperature)

Blend the sugar & butter . Spoon 1 Tbsp into each Muffin Tin  .

Add some crumbled pecans into each one . Now add to each buttery tin a morning bun pastry. 

 (when inverted this will be the "topping" )

 Note : using a baking sheet underneath the muffin tin keeps this from overspill / burning 

Bake at 400 degrees

 15 to 20 minutes  

Invert after 2 -3 minutes  out of oven onto Parchment Paper . 

Use of Parchment will absorb any excess butter .   

 

Eggplant Parmesan

Eggplant Parmesan ( Low Carb Version )

1/2 cup unflavored protein powder

3 eggs

1 1/2 cups good quality parmesan ( save 1/2 cup for topping)

 2 medium eggplants ( slices in 1/4 # slices ) 

3 cloves garlic minced into the oil

 1/2  cup Vegetable Oil  ( use a little at a time for sauteing eggplant )

1 1/2 cups marinara sauce

8 ounces quality FRESH mozzarella cheese ( not the waxy ball in the grocery store  )

2 Tbsp. fresh basil

Preheat Oven to 350 F.

Use 1 paper plate for powder , 1 for parmesan, and 1 shallow dish for egg mixture.

Dip & Dredge each slice  into  protein,  then egg mixture , then  cheese .

Place egg slices onto large platter & refrigerate for a few hours  to" dry" out.

Saute  both sides of each piece until golden brown &  very crisp.

Ladle 1/2 of the marinara sauce onto bottom of  a low profile baking dish . 

Add cooked eggplant , layer with 1/2 of the mozzarella. Repeat layering . Sprinkle Top with Parmesan 

Bake for 40 minutes.

Pelicans

The Ledge

Walking on the Ledge at Pemaquid, Maine

Blueberries

Auburn Blackberries

 Blackberries with Vanilla Ice Cream

2 cups fresh ripe berries

 Zest of 1/2 Lemon 

 3 Tbsp.'s Superfine Sugar 

1 Tbsp. Gran Marnier

 Fold ingredients together gently spoon over vanilla ice cream .

Crew

"Lobster" Mushrooms

Mushroom Sauce 

1 1/2 pounds sliced or chopped mushrooms ( various types of mushrooms work well )

1 spanish Onion ( diced )

2 Tbsp. Olive Oil

3 Tbsp. Unsalted Butter

3 cloves  freshly minced Garlic

1 cup Cream

1/4 cup Dry Sherry

1 cup chicken or beef stock

 1 Tbsp. finely chopped Italian Parsley 

Sea salt & Pepper to taste

Saute the above together until golden brown . 

Add the cream and sherry . 

 Simmer & reduce for 25 minutes.  Immulsify to create sauce .

 Serve over Pasta ,  Rav's , Tortellini or Chicken .