Today's Maine beach walk included a sighting of sand stingrays, complete with rushing tide, glittering sunshine and solitude. A perfect moment.
Only and a long three weeks ago: Convocation House, then St Hilda's College on the banks of the River Cherwell, celebrating the literary life of my dear, late friend Jenny Joseph. "The sun has burst the sky / because I love you / And the river its banks." [The Inland Sea, 1989]
Just the thought of you, turns my whole world.
We love baking scrumptious treats. This morning, it's crispy-tart-sweet-cakey apple torte. Thank you to all our visitors for enabling us to indulge our passion for good food!
Wandering along Coast Road in Mersea, we spied a pile of magnificently large, colorful oysters in a crate on back of a lorry. Turning round, we saw two oystermen cleaning a new lot. We then proceeded to eat a cartload of shucked sweet, soft loveliness. Thank you, England! It's a joy to be back.
And the little clouds were singing doo-wop doo-wop over Scarborough Beach today!
Just like that, spring frames our windows and fills the rooms with pink pleasure.
A new addition to our repertoire of treats, lemon-rosemary-olive oil cake. Lusciously soft, gently lemony & sweet. Fresh minced rosemary adds romance.
This weekend, we helped Mark plan and stage his proposal to Jordan - including champagne & roses in their room upon arrival, and a GoPro video of the actual moment he asked and she said YES. Congratulations to them! And gratitude for inviting us to be part of their marvelous moment.
We love offering delicious gluten-free and vegan breakfast options, like today's homemade organic granola with fresh ripe strawberries and almond milk.
Our melody this morning was homemade organic Maine blueberry-elderflower drizzle, which we served round and round with organic maple syrup, toasted pecans, marscarpone, fresh blueberries and ... French toast.
Any road trip to Downeast Maine requires a stop in Belfast at Young's Lobster Pound. YUM.
(Another) blizzard! To keep our guests warm, this morning we served toasty breakfast sandwiches prepared with only locally grown, produced and sourced bread, bacon, cheese and free-range eggs. Oh, Maine - we love thy farmers every season of the year.
This morning, our intrepid guests chose to feast on French Toast served with our house-made raspberry-elderflower coulis. We love preparing plates like this!
Because someone has to do it. #2 in line for Bissell Brothers 'Reciprocal' ale this morning. Nor'easter be darned, tonight we're tipping local brew!
Nor'easter-whipped clouds. What a rush!