Friday, September 19, 2014

Canning Spaghetti Sauce in a Pressure Canner

My love for fresh, local tomatoes cannot be overstated. But (and I feel I'm making a bit of a canning confession here), I think preserving tomatoes in a way that captures their sweet, in-season taste can be a struggle. Preparing tomatoes for canning is always a process, no matter what method or recipe you use. In years past, I've canned crushed tomatoes; whole, peeled tomatoes; and basil-garlic tomato sauce, all in a boiling water bath canner. This method requires the addition of bottled lemon juice for safety, which (as much as I've tried to convince myself it doesn't) imparts a tart flavor. 

So if you're going to go all out - peeling tens of pounds of tomatoes, scooping hot tomatoes through a food mill, lots and lots (and lots) of dripping tomato juice - you'd better be sure that when you're finished, you have jars of something you're excited to use. So this year, I pressure canned spaghetti sauce. 

The peeling process is still necessary - or at least, I think it is. You don't have to peel your tomatoes (for safety reasons), but I prefer the resulting texture of a sauce made without tomato skins. So I score the non-stem end of all the tomatoes, drop them in boiling water (using a blanching insert in my stockpot helped hasten the process), and then cool them in an ice water bath. This took about an hour for a half-bushel of plum tomatoes (about 20 lbs.) from Fairwinds Farm in Topsham, Maine. 

Then, I made my spaghetti sauce: chopped tomatoes, sauteed garlic and onions in olive oil, and let it simmer for hours until it was reduced by about 1/3. The recipe suggests to reduce it by half, but I found my sauce was a desired consistency before that. At the end, I seasoned the sauce to taste, by adding a lot of salt, freshly-ground black pepper, a bit of sugar, and lots of fresh, chopped basil. The recipe calls for the addition of green peppers/celery or mushrooms, but I opted to leave all of those ingredients out. 

I filled 10 pint jars with the sauce and left an inch of headspace. I screwed on my lids and bands and lifted my jars into the pressure canner, which was filled with 3 quarts of boiling water (I use a 16-quart Presto weighted gauge pressure canner/cooker, so I simply followed the instructions for how much water to add, how to operate, etc.). 

Once the canner was full (it holds 10 pints), I locked the lid on, and waited for the water inside to come to a vigorous boil. I vented the canner, by letting it fill with steam for 10 minutes (start a 10 minute timer when a strong V of steam comes out of the canner's vent pipe). This step is important, because it ensures the canner is full of steam, rather than steam and air, which will result in the proper internal temperature. 

I processed the spaghetti sauce for 20 minutes at 10 pounds of pressure (11 pounds if you're using a dial gauge canner). Pressure canning feels like a lot less hands-on work than boiling water bath canning. I don't think that's actually true, but after pressure canning, I was left with the very satisfying feeling that it was a lot easier than boiling water bath canning. 

After I removed them from the canner, the 10 pints of sauce sealed almost immediately, but I let them cool completely until the next evening before I labeled them and put them away. 

This spaghetti sauce recipe is great, because it doesn't require the addition of bottled lemon juice for safety. You can season your spaghetti sauce however you'd like; the addition of a few teaspoons of ground herbs and spices won't alter the pH significantly enough to become a safety concern. As always, do not change the quantities of food (tomatoes, garlic, onions, peppers/celery, and mushrooms) in this recipe or risk creating a product that might be unsafe for long term storage. Note that I left things out, rather than add more things in. Omitting low-acid ingredients is OK, but adding more is not. 

If any of that sounds like Greek to you, read up on how to preserve food safely using a pressure canner. I'm also teaching a pressure canning workshop through Scarborough Adult Ed. on October 23rd. 

Spaghetti Sauce

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup olive oil

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. 

Saute onions, garlic, celery or peppers, and mushrooms (if desired) in oil until tender. Combine sauteed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. 

Fill jars, leaving 1-inch headspace. Adjust lids and process at 10 pounds of pressure for 20 minutes (pints) or 25 minutes (quarts). 

Yield: About 9 pints

Friday, September 12, 2014

Fishin' Ships Food Truck

By far, the launch of the Fishin' Ships food truck was the one I was looking forward to the most. I followed the build-out of the truck on facebook, I counted down to their launch at Rising Tide Brewing Co. (and then was disappointed when it was delayed by a day), and promoted their appearances at Flea Bites food truck clusters on the First Friday of each month this summer. You'd never know, for all that, that I hadn't actually eaten from the locally-sourced fish and chips truck until last Tuesday night.

Owner Sam Brown taking orders

Fishin' Ships, along with several other food trucks, was at Portland Greendrinks, the monthly environmental networking event, at Thompson's Point. While I sipped on a Sebago Bonfire Rye, I ordered up an O.G. fish and chips ($10), described as "a classic preparation," on the truck's chalkboard menu. The hearty pieces of pollack were coated in a pleasing PBR batter and served with tartar sauce, plenty of fries, and a lemon. 

The O.G. fish and chips

Because I've been chatting with the Fishin' Ships guys on twitter, they kindly kicked me over a fish taco to try as well. The fish taco ($5) also featured pollock, crusted in what they call their High Thai'd batter, a ginger, thai basil and chili-flavored batter, made with Bissell Brothers Substance Ale. The fried fish is served in a corn tortilla and topped with a poblano-mango salsa, cilantro, and a spicy aioli. 

The O.G. preparation of the fish and chips was certainly good - crispy batter, flaky fish, not unpleasantly greasy, with crunchy fries - but the taco was my favorite. Next time, I'll explore the flavored batters and dipping sauces, as I'm more excited by the unusual flavors the rest of the fish and chips preparations have to offer. 

High Thai'd fish taco

And about that fish: Fishin' Ships is a Gulf of Maine Research Institute Culinary Partner, which means they have pledged to always have a locally-caught and sustainable seafood option on their menu, are educated on sustainability issues surrounding the Gulf of Maine's fishing industry, and are working on increasing the overall environmental sustainability of their business. Pretty cool for a food truck. 

When the Fishin' Ships food truck first launched early this summer, I'd heard complaints from customers that the portion sizes were small and the prices high. I was satisfied with my portion of fish and chips for $10, and while my fish taco was on the larger size compared to other options in Portland, I would want to eat more of them than I could reasonably afford at $5 a pop. 

However, I trust that the guys behind the Fishin' Ships truck have set prices that allow them to use local ingredients while still eking out a profit. Perhaps Fishin' Ships sits at the intersection of the expectation that food from mobile vendors should be inexpensive and the fact that local and ethical food sources are not always the cheapest option. 

If that was too much food systems analysis for you in a food truck review, I leave you with this beautiful sunset: 


Follow Fishin' Ships on facebook, twitter, and Instagram to see where they'll be for lunch and dinner in the greater Portland area. 

Fishin' Ships on Urbanspoon

Tuesday, September 9, 2014

Talking Preserving on MPBN and Maine History Book #2

Last week, I was on Maine Public Broadcasting Network's Maine Calling program, discussing preserving with two friends and fellow UMaine Extension Master Food Preservers. The three of us had a great time in the studio (despite that I was very nervous at first, natch) with host Jennifer Rooks. We discussed recommended methods for preserving, what to add to peach jam to make it delightfully spicy, the best recipes for beginners, and Laura's fermented Kosher dill pickles.

Listen to the program:  Canning (and other ways to save your garden's bounty)

And speaking of producing media...I'm writing another book! The History Press, publisher of my first book, Portland Food: the Culinary Capital of Maine, has commissioned me to write an account of the history of alcohol in Maine, due out September 2015. The working title is A Spirited History of Maine, and I'll cover Maine's complicated relationship with alcohol, from the nation's earliest prohibition in 1851 to the revival of craft distilleries and the farm-to-flask movement today.

While the project will be different from Portland Food, in that it will be a more historical account than that of our fairly recently developed food scene, I'm excited to interview Maine distillers, craft cocktail bar owners, bartenders, and historians.

Rum barrels at New England Distilling

If you feel you've got something to add, be it an idea, a person to interview, or a resource for me, I'd love to hear from you! Please leave a comment or email me at

Cheers! I'm looking forward to all of the "research" that will go into writing A Spirited History of Maine

Thursday, August 28, 2014

Preserving Peaches with Food In Jars' Marisa McClellan

Last Thursday, I had the pleasure of hosting Marisa McClellan, author of two preserving cookbooks and blogger at Food In Jars, at the University of Maine Cooperative Extension in Falmouth. We were all particularly excited to be a stop on Marisa's book tour, since we teach food preservation here and have a big group of volunteers trained to do so as well (Master Food Preservers). I was excited to meet Marisa and then sit in the audience and relax while someone else demonstrated food preservation and fielded questions about jamming and pickling. 

Marisa demonstrated two recipes from her new book, Preserving by the Pint: Quick Seasonal Canning for Small Spaces. These are small-batch recipes, usually yielding one to two pints, and can be completed in an hour or so. Marisa was particularly entertaining as she demonstrated these recipes, quickly putting nervous new canners at ease with her light-hearted approach to the process. After a two-hour demonstration, no one was scared of canning anymore, and we were all inspired by Marisa's delicious recipes. 

Specifically, Marisa demonstrated making a peach Sriracha jam, which we sampled alongside Cabot's clothbound cheddar cheese. It was a perfect balance of sweet and spicy, with about 1/4 cup of Sriracha added to about 2 lbs. of mashed peaches. Other than the traditional uses for jam, Marisa loves this spread on turkey burgers and roasted sweet potatoes. 

Peach Jam with Sriracha
from Preserving by the Pint

1 quart (about 2 lbs.) peaches
1 cup white sugar
1/4 cup Sriracha hot sauce
juice of 1/2 lemon

Wash and quarter peaches. Remove pit. Drop quarters into boiling water for 30-60 seconds, then move to a bowl of ice water. Let cool and remove skins. Place peeled peaches in a large skillet and mash with a potato masher. Add sugar and let stand for a few minutes. 

Add lemon juice and heat fruit mixture over medium-high heat. Bring fruit to a boil and stir frequently, until fruit is reduced and thick, about 10 to 12 minutes. Look for jam to thicken so that when you pull a spatula through the jam, the mixture doesn't fill in the space you created immediately. Stir in Sriracha and remove from heat. 

Ladle into hot half-pint jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes or place in the fridge to enjoy within 2 weeks. 

Makes about 3 half-pint jars

As a hostess perk, I was left with a pint of this peach jam, so when I turned to preserving my own peaches, I went no-frills. I canned peach slices in a light syrup, thinking I can make jam, chutney, sauce and pie (or more likely just eat them straight from the jar) later. 

I ordered a case of peaches from Maple Springs Farm in Harrison (a vendor at the Portland Farmers' Market) a few weeks ago. Farmer Mark of the Peaches drives down to Connecticut, loads up the truck, and sells cases (about 26 lbs.) for $50. I got my own cases two years ago, but that was a fairly traumatic experience (see the never-ending peach processing). 

So this year, I split both the case and the processing with Vrylena. We canned the peaches in one evening, but it still took about 6 hours. We ended up with 9 pints and 10 quarts of peaches, plus a pile of quartered peaches that were too stubborn to peel, that will end up in a raspberry peach pie. 

Peach Slices in Light Syrup

For the light syrup: 
10-1/2 cups water
1-1/4 cups white sugar

Combine water and sugar in a large stock pot, bring to a boil. Stir to dissolve sugar, reduce heat to medium-low and simmer while packing your jars.

For the peaches: 
Wash and quarter peaches. Remove pit. Drop quarters into boiling water for 30-60 seconds, then move to a bowl of ice water. Let cool and remove skins. Slice quarters in half again, if desired. 

Pack peach slices into hot quarts or pints, cut side down. Ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove bubbles, adjust headspace if needed. Wipe jar rims and apply lids and screw bands. Process in a boiling water bath for 25 minutes for pints, 30 minutes for quarts. 

Yield: 17-1/2 lbs. needed for a canner load of 7 quarts, 11 lbs. needed for a canner load of 9 pints

Lastly, in self-interested news, the Maine Sunday Telegram is looking for a restaurant reviewer. Their interim critic, Melissa Coleman's stint is up at the end of the summer (I guess that's now? *sniff*), so the hunt is on to fill her spot. With so many great restaurants in Maine, I'd love to see our state's largest paper have a serious food writer/restaurant critic. See the job description below, and forward it onto anyone you think would be a good fit. 

The Maine Sunday Telegram is looking for a freelance restaurant critic to write our weekly Dine Out Maine reviews. Is that you?

You need to know about food, dining and restaurants. You need a sophisticated palate. (Do you also know wine? Even better.) Just as important, you can tell a good story. Your reviews will critique a restaurant’s food and service, of course, but in the process will tell an engaging story. We are looking for reviews that have beginnings and endings, themes and ideas, and a strong point of view. You also can describe food in interesting, evocative ways, and you must be able to explain clearly why a dish was outstanding or disappointing. (“It was delicious” is not a critique.)

Beyond these, you must meet deadlines, write accurately and fairly, and be familiar with the restaurant scene in greater Portland and Maine. We won’t be assigning which restaurant to review each week – we expect you to keep track of openings and new chefs and to propose restaurants yourself. We also expect you to dine anonymously. You will be paid as a freelancer, per review. As a restaurant critic, you cannot attend industry events and meet and befriend chefs -- this job requires that you remain an outsider. Finally, you will need a thick skin. Reviewing restaurants inspires passions, especially in a town like Portland, so you should expect strong responses from readers who disagree with you -- and, when necessary, be willing to defend your opinions.

Email writing samples and a resume to Food Editor Peggy Grodinsky at Finalists will be expected to write a sample restaurant review. 

Thursday, August 21, 2014

Summer Pickling in Maine, Continued

In researching my recent Portland Phoenix column, Preserve precious produce, I, as usual, gathered information that wouldn't fit into the column. I talked pickling at length with the chef at Portland Hunt & Alpine Club, a place that brings to mind cocktails before pickles. But Ricky Penatzer pickles a lot of produce (and even fish!) to serve on their Scandinavian-themed sandwiches and bords

The nitty-gritty of Penatzer's pickle process was left out of the column, but he has a lot of interesting techniques. Because of health code regulations and time constraints, Penatzer doesn't can his pickles, but instead makes batches of refrigerator pickles. Fridge pickles can last a few months (in the refrigerator, of course), due to the high acid content (i.e. added vinegar) and allow more freedom in your recipe creation. 

Penatzer creates brines based on the flavor profile of the produce he's pickling. Thinly sliced sunchokes (Jerusalem artichokes) are pickled in a sweet "bread and butter" brine with caramelized onions, celery seed, mustard seed, peppercorns, and lots of turmeric. He blanches the sunchokes in the brine (they shouldn't be eaten raw, as they can cause stomach troubles) as he heats the brine to dissolve the sugar and salt. 

Conversely, he avoids heating delicate wild Maine blueberries when pickling them, since cooking them toughens their skins. Penatzer boils the brine, but then lets it cool to room temperature before adding the fruit. To add a more complex flavor without the added expense, Penatzer adds a little bit of aged white balsamic vinegar to the blueberries' brine. He uses ratio of equal parts white or cider vinegar and water to create the base for the brine, then adds a bit of flavored (i.e. more expensive) vinegars at the end, after heating and cooling the brine. 

The jar pictured above is pickled fennel, and I should have taken a page from Penatzer's book and blanched the fennel slices in the brine. Pickled raw, the resulting pieces are a bit tough. The brine is equal parts cider vinegar and water, with a tablespoon of salt, and a sprinkling of mustard seeds, peppercorns and red pepper flakes. 

You can pickle jalapeno slices (they stay nice and crunchy without any added heat), purple cabbage - both great for topping Mexican dishes - red onions, green tomatoes, cauliflower (blanch it), and green beans (again, blanch for fridge pickles). 

If you love dilly beans (pickled green beans), as much as I do though, you'll have to break out the boiling water bath canner to put up a year's worth of pickles. I made one batch resulting in 7 jars, and certainly need to at least double that volume to make it to next summer. There's a lot of Bloody Marys to be had during football season. 

Dilly Beans (Pickled Green Beans)

4 lbs. tender green or yellow beans 
8 to 16 heads fresh dill
8 cloves garlic
1/2 cup canning or pickling salt
5 cups white vinegar (5 percent acidity)
5 cups water
1 tsp hot red pepper flakes (optional)

Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit. 

Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Add lids and apply screw bands until fingertip tight. Process for 5 minutes in a boiling water bath. Let cool, check for seals, and label and date.

Yield: About 8 pints

If you're into fermenting to get your pickles, I can't recommend this ceramic crock enough: the Harsch fermenting crock. It's not cheap, but it's doing a great job of keeping my cucumbers fully submerged in the brine. The water lock around the lid is keeping the mold out - my other batch of pickles fermenting in a 5-gallon plastic bucket has blue mold around the edges, whereas the crock has not a hint of mold (the spots you see in the photo below are scum from the fermentation process and floating spices). 

The 5-gallon pickles have been fermenting for about 3-1/2 weeks and the larger batch in the crock for almost 2 weeks. I sampled the smaller batch of pickles a week and a half ago, and deemed them to not taste like much more than salt. I diluted the brine and left them to ferment a bit more. Hopefully they'll have a tangy, acidic flavor the next time I dip in for a sample. 

For more information on fermenting, visit the National Center for Home Food Preservation's page on fermenting. Sandor Felix Katz is a great resource for fermentation as well, but more so his book Wild Fermentation and the Art of Fermentation than his website. Canadian bloggers at Well Preserved also do a great job explaining fermentation. But really, you've just got to get in there and start something fermenting. The produce is in, so start pickling!

Friday, August 15, 2014

OBX Beach Break

I'm on vacation! Nothing but peaches, corn, seafood, pools and beaches as far as the eye can see.

Until we return to our regularly scheduled programming (ha! Like I have a schedule...), read my article in this week's Portland Phoenix: Preserve Precious Produce.

Thursday, August 7, 2014

Backyard Locavore Day, Food In Jars' Preserving by the Pint

The 6th annual UMaine Extension Backyard Locavore Day is this Saturday, and the weather is predicted to be lovely. All the gardens will have dried out and be poppin' after this week's rain. Come enjoy a stroll around someone else's backyard and be inspired by ways you can grow and preserve your own food. 

The 6 sites in Brunswick and Freeport showcase a variety of properties and gardens, so no matter where you're at on the food production/preservation continuum, you'll be sure to learn something. Tickets are only $15 in advance, $20 on the day of, and can be purchased online

I will be demonstrating making homemade yogurt in Freeport, so I hope to see you! I will have a few copies of my book, Portland Food: the Culinary Capital of Maine on hand for sale. 

Once the Locavore dust clears, I am so excited to be hosting Marisa McClellan on her book tour for her second preserving cookbook, Preserving by the Pint. Marisa writes the popular canning blog Food in Jars and published her first preserving cookbook by the same name in 2012. It's a great read, full of inspiring recipes like roasted corn salsa, blueberry-lemon syrup, and even rosemary salt. I'm excited to see her new book, which highlights small batches of preserves. I'm sure it will be inspiring and filled with beautiful photography like her first book.

Marisa will be at the UMaine Extension office in Falmouth on Thursday, August 21st from 7-9pm demonstrating three recipes from her second book. I'll be providing pairings for attendees to sample (I'm already brainstorming which local cheeses will go well with), and of course Marisa will sign books and have copies of the recipes she demonstrates on hand. The class is $15 and you can register online (we do expect this workshop to sell out).

Friday, August 1, 2014

Maine Beer Company Dinner Release and Fermented Dill Pickles

I never thought myself to be the kind of person who waits in line for beer. I scoffed at the people who, during the last Maine Beer Company Dinner (a double IPA) release, began forming a line in front of the brewery at 7AM. My eyes bugged out when the Bier Cellar guy told me that people waited in line for 45 minutes in the store to buy the previous delivery of Bissell Brothers' Substance cans. 

I've never been too much of a beer nerd - I drink what's readily available in Portland's beer stores and will at times venture out to Allagash Brewing Company when I hear they have an especially intriguing bottle release. I've never crossed state lines just for a beer or made arrangements to trade beers with someone in another state. I know when I'm out beer nerd-ed, but can usually keep up through the beginning of the conversation. 

But somehow, I found myself waiting in this line for Maine Beer Co.'s Dinner yesterday. I ended up waiting 2-1/2 hours to buy beer. 

The last time Dinner was released, I casually drove up to Freeport the day of the release at 3PM. I walked into the tasting room, selected two bottles from the cooler and went to check out (after sampling a small pour, obviously). The counter guy told me there'd been a bit of a line for the 12PM opening of the brewery, over which we both expressed amazement. After tasting the Dinner, I understood why there was a bit of line, but I was happy to have my 2 bottles sans wait. 

This time around though, with Sierra Nevada's Beer Camp festival happening tonight, there are many more beer fans in town. And the first release of Dinner generated a considerable buzz, with many esteemed beer minds saying it rivals Alchemist's Heady Topper (I tried Heady Topper last week and I like Dinner better, so there). 

Fortunately, the weather was nice and the crowd was amiable. Of course, after waiting in line for 2 hours next to the same people who are also willing to wait that long for beer, conversation comes easily. 

I just made the cut off into the brewery; even with a 2 case per person limit, the beer sold out before everyone in line could purchase some. I was thrilled to taste Dinner again - crisp and hoppy with a fruit and slightly bitter finish. A Double IPA done right for me - not too heavy or bitter at the end. 

And speaking of things that pay off after a long wait, I started a bucket of fermented dill pickles. I was inspired by Laura McCandlish's article in Sunday's Press Herald Source section. I simply washed my garden cucumbers, mixed up a saltwater brine, layered the spices (dill seed heads, garlic, mustard seed, bay leaves, crushed red pepper flakes) in the bottom of the bucket, and then added the cukes and the brine. I weighed down the floating cukes with the lid from a pot - especially nice, because it's clear and I can keep an eye on the progress of the cukes without disturbing them. 

A few notes on fermenting pickles: 
  • Use a food-grade plastic container (ask a deli if they have a pickle bucket you can have). You don't have to buy a fancy pickle crock, but you certainly can. The Cadillac of crocks, the Harsch Fermenting Crock, is (was, at least) available through Cabela's. They also sell ceramic crocks locally at the Urban Farm Fermentory
  • Remove a tiny slice (1/16-inch) off the blossom end of the cucumbers (the non-stem end). The blossom end traps enzymes that will cause your pickles to soften over time. 
  • Add a small amount of vinegar to the brine to lower the acidity (1/4 cup for 8 cups of saltwater brine). After a few days, the naturally present lactobacilli will begin to do their thing and create an acidic environment. But the vinegar helps to prevent spoilage organisms from growing before the bacteria produce lactic acid. 
  • Store cucumbers for fermenting in a cool space. Between 70-75*F is ideal; any warmer than that and the pickles will ferment quickly, producing off colors and texture (i.e. soft pickles!). I tried a batch when it was very warm out, and I lived on the 3rd floor. They turned out inedible. Now my bucket is in the basement, where it's cool and dark. 
  • For more information about fermenting vegetables and dairy (e.g. making yogurt), see the National Center for Home Food Preservation's page on fermentation

Saturday, July 26, 2014

Blue Rooster Food Co. Hugo's Hot Dog

The chef hot dog series continues at Blue Rooster Food Co. this week with Mike Wiley of Hugo's hot dog topped with kimchi, puréed egg yolk, and noritamago furikake (a rice seasoning made with dried egg yolk and seaweed). This umami-rich, pickle-topped dog is available through next Thursday ($6). 

Friday, July 25, 2014

Portland Food at Maine Historical Society, Sonny's + Lolita

I gave a talk about my book, Portland Food: the Culinary Capital of Maine, last night at the Maine Historical Society in Portland. About 25 people turned out (most of whom I didn't even know!) and while I was super nervous, the talk went well, and everyone was very nice and appreciative. I was once again very moved to see strangers supporting me, be it those at the restaurants that donated food, the MHS staff who threw the event, and people who attended the talk and even stuck around to say nice things to me. And of course, to my friends, who turned out like they always do. 

So thank you to all of the people who helped with or attended the event! My next book event is Friday, September 26th at the Portland Public Library. I'll be giving a brown bag lunch talk at 12pm. 

Coincidentally, Original Roomie A. is visiting and so I took the day off to hang with her before the talk. We had lunch at Sonny's, outside on the patio - sangria and a fried chicken sandwich. It was incredible - crispy fried chicken that was juicy inside and an impossibly soft bun. 

While we were very happy at Sonny's, trying to figure out where to go for lunch was a struggle. I would love another option for lunch that is similar to Sonny's, but, well, isn't Sonny's. Duckfat and Eventide were both on long waits for a table, and I could not think of another option in the Old Port for good food plus cocktail/wine/beer that also has outdoor seating. Suggestions welcome. 

After the book talk, we ended up at Sonny's again for dinner. Sonny's just fits the bill for so many things. Several of us ended up enjoyed the Basil Fawlty cocktail - it was like a gin limeade. It was fresh, tart, and herbal; perfect for the warm weather. Someone else ended up with the fried chicken sandwich and declared it the best she'd ever had. Definitive! I like it. 

Not wanting the party to end, I asked A. if she wanted to see the new restaurant on Munjoy Hill, Lolita. When we lived on the Hill together, we were big fans of going to Bar Lola for cocktails and dessert. Bar Lola was actually the only place I've ever gone to repeatedly for just dessert. 

Lolita continues that tradition in my life with their eye-rollingly good apples tarte fine for 2 ($12). It's a simple dessert with a thin layer of puff pastry topped with thinly sliced apples and a dollop of fresh whipped cream. The sugar caramelizes to make a crunchy glaze on the bottom of the buttery, flaky crust. Really fantastic and simple.

I also had the Alan Brownley a Bulleit Bourbon, lime, St.-Germaine, and mint cocktail. Another amazing cocktail! Incredibly well-balanced, with a whiff of mint from the garnish. Highly recommended. 

Have a great weekend - there's lots of great food and drink out there in this fair city of ours, get your fill!