MAINE COURSE
At home, I almost always make macaroni and cheese from scratch — or I did until a few years ago. Somehow, it fell out of the rotation and on the rare occasion macaroni and cheese did appear in our house, I resorted to a box. googletag.cmd.push(function… Read More
    MAINE COURSE
    An individual I didn’t know messaged me on Facebook over the weekend. In asking how I was, they used a term they clearly thought was a compliment. I disagree — I mean, I don’t even know them. But in that single message, they reminded me… Read More
TASTE BUDS
With another week of Christmas and New Year gatherings still to enjoy, here is a handy, flexible recipe for an appetizer I collected from my friend Kathy Kerr who picked it up from her sister. Called cheese balls, they aren’t the spread-on-a-cracker kind, rather… Read More
    TASTE BUDS
    Mincemeat has been around for centuries, a way to preserve meat during butchering season, taking all the small tough bits, cooking them well, then chopping them finely and mixing them with apples, raisins, suet, cider or brandy, spices, sometimes candied fruit peels, and making… Read More

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PARLEZ-VOUS AMERICAN?
When Paul LePage was elected Governor in 2010, members of the state’s Franco-American community recognized the significance of this political milestone. Long treated as second class citizens, and excluded from the halls of power, a member of their community had finally been elected to the most powerful… Read More
    PARLEZ-VOUS AMERICAN?
    In 2019, I’ll be working on a new, additional, project. Every day, I’ll be sharing a story that appeared in the pages of Le Messager (the French paper published in Lewiston) 125 years ago. Day by day, the Tweets in the original French, with English translations, will… Read More