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Latest Blog

Fiddlehead, Bacon and Gouda Omelette

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It’s Memorial Day weekend, and in Maine, there’s a very small culinary window that falls during this time: Fiddlehead season. For the flatlanders — those “from away” — fiddleheads are new sprouts of a plant called the Ostrich fern, and when harvested, look like what their name implies… the head of a violin. They’re quite

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Bean-Hole Baked Beans

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Here’s an authentic Maine recipe for baked beans, in which we buried a pot of beans in a “bean-hole” among hot coals, and allowed them to bake in the ground overnight.  This was the first time we’ve ever tried making them, and we were very pleasantly surprised at how easy it was, and how good

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Manhattan Cocktail

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As Woody Allen said, “Man cannot live on bread alone.  Frequently, there must be a beverage…”  Stories vary on the origin of the Manhattan, but the one thing that virtually all of them agree upon is that the drink WAS invented in the city that bears its name.  Easy, delicious, classic! MANHATTAN 6 parts bourbon

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Pan Seared Tuna Steak with Spinach & Lentil Salad

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This is another one of those restaurant dishes we’ve always loved, and always wanted to see if we could re-create at home.  Turns out it’s really easy, really tasty, and really pretty good for you, too… Our tuna steaks ran us 9.99 a pound, which may seem steep, but one pound of fish is PLENTY

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Oven-Roasted Beet Salad

This is a very easy, very inexpensive Beet Salad recipe we adapted from a dish served at one of our favorite local restaurants, Perrihouse in Bangor, Maine.  As with all our restaurant-inspired recipes, this is just our interpretation of the original, and not actually “their” recipe. Ingredients 5 oz. Mixed Field Greens (“Bag Salad” is

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“Number 12” Pizza

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So named because that’s what it rates on a scale of 1 to 10, “Number 12” Pizza is a favorite recipe of ours, and an absolute can’t-miss for everyone we’ve ever served it for.  Whenever the kids would bring home a new boyfriend or girlfriend to meet us for the first time, this was (and

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Introducing Stay Home and Eat

For the most part, we’re a couple who’s a lot like you.  Both employed, middle-class, homeowners, two kids, dog, the whole deal.  We’re both big fans of many kinds of cuisine.  We both like to cook, and we both also enjoy eating out.  And until recently, we’ve probably spent a little more than we should

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