Thanks, Patricia! It was really, really fun. I even tried a whole lobster with drawn butter and loved every bite. Jeff, of course, stuck to his anti-fish policy!🦞
Thanks for letting me know, Marg! I’m glad you enjoyed them! I still have some in the freezer too that I’m eating slowly. I’d love to try an Aussie scone! Any recipe you could share?
You can't go past Lemonade Scones in my book. I'm not sure what lemonade is called in the US, but here it's carbonated, so you get extra lightness from the bubbles. Maybe Sprite?
Thanks, Marg! The oat scone recipe is a. keeper. I've got a freezer full of little mini-scones and I'm rationing them out so I don't polish them all off!
Hi Ruth, just letting you know I finally got around to making the oat scones. They were heavier than our usual Aussie scones, but I think this was because I used some wholewheat flour and they also have more butter. Anyway, they were delicious, and I also had to stick some in the freezer so we didn't eat them all at once.
Meeting you two and showing your around my stomping ground was the highlight of my fall. I can’t thank you enough for this tremendous story. And great to virtually meet another New Englander. That drawing of you is spot on!
Thanks, Amie! It was the highlight of our trip too! We'll never forget it--and you! I forgot to mention that blueberry bundt cake, which was so delicious!
What, I already shared some espresso art?! Oh no, that means I need to come up with something different to talk about! As you know, it was great meeting you and Jeff. And I've already used those two All Clad pans multiple times since picking the up at that great price at LeRoux Kitchen!
Oh, gosh. Let me think. French scrambled eggs, fried eggs atop EVOO fried bread with grated aged gouda, Spaghetti all'Assassina, a Middle Eastern chickpea dish with lotsa ingredients, used it to prep the sauteeing of mushrooms and onions for a couple of other dishes, ... That's all that comes to mind at the moment. They work well!
I am overly impressed as usual. Thank you!
Thank you, Sally! I always appreciate your kind comments.☺️
a sweet post Ruth. Your trip to Maine sounds like a discovery trip. Looking forward to hearing more about it.
Thanks, Patricia! It was really, really fun. I even tried a whole lobster with drawn butter and loved every bite. Jeff, of course, stuck to his anti-fish policy!🦞
What a delightful newsletter! I especially loved the farmhouse and oat scone recipe.
Thanks for letting me know, Marg! I’m glad you enjoyed them! I still have some in the freezer too that I’m eating slowly. I’d love to try an Aussie scone! Any recipe you could share?
You can't go past Lemonade Scones in my book. I'm not sure what lemonade is called in the US, but here it's carbonated, so you get extra lightness from the bubbles. Maybe Sprite?
https://www.womensweeklyfood.com.au/recipe/baking/lemonade-scones-20352/
Thanks, Marg! The oat scone recipe is a. keeper. I've got a freezer full of little mini-scones and I'm rationing them out so I don't polish them all off!
Hi Ruth, just letting you know I finally got around to making the oat scones. They were heavier than our usual Aussie scones, but I think this was because I used some wholewheat flour and they also have more butter. Anyway, they were delicious, and I also had to stick some in the freezer so we didn't eat them all at once.
What an incredible post, Ruth! Thank you!
So glad you liked it, Jolene!🥰
Meeting you two and showing your around my stomping ground was the highlight of my fall. I can’t thank you enough for this tremendous story. And great to virtually meet another New Englander. That drawing of you is spot on!
Thanks, Amie! It was the highlight of our trip too! We'll never forget it--and you! I forgot to mention that blueberry bundt cake, which was so delicious!
What, I already shared some espresso art?! Oh no, that means I need to come up with something different to talk about! As you know, it was great meeting you and Jeff. And I've already used those two All Clad pans multiple times since picking the up at that great price at LeRoux Kitchen!
It was a great pleasure, Crowden! What did you make?
Oh, gosh. Let me think. French scrambled eggs, fried eggs atop EVOO fried bread with grated aged gouda, Spaghetti all'Assassina, a Middle Eastern chickpea dish with lotsa ingredients, used it to prep the sauteeing of mushrooms and onions for a couple of other dishes, ... That's all that comes to mind at the moment. They work well!
All does sound incredibly yummy!
What a terrific post! I’m a big fan of Amie’s - an avid reader of both ‘Cook and Tell’ and ‘the micro mash-up’. 😊
Thanks, Rebecca!
I always enjoy Amie's writing, and I appreciate the introduction to Crowden's work. Thanks Ruth!
Thanks, Vicki!
a beautiful and powerful story, well written Ruth. Thanks for bringing light during dark times.
That's a beautiful compliment, Julia! Thanks so very much.
What tributes! And great reporting. Thank you, Ruth!
Thanks for reading and commenting, Anne! It means a lot!
You're so welcome, Sarah. Thanks for commenting!