According to the Food Channel, tart cherries can help induce sleepiness at night and wakefulness during the day. This is because cherries are one of the few known food sources rich in melatonin, which helps regulate the body's sleep-wake cycle. According the them, and the choosecherries website, digesting some tart cherries will help us Spring Forward with less physical pain and adjustments. An added bonus is that cherries can also help combat jet lag, for those of you traveling during the time change.
Continue reading “Spring Forward with Cherries, and Some Unusual Pizza” »
Those who know me are aware that music is an important ingredient in my life. Ditto for visual imagery. So imagine how amazed I was to read Virginia Heffernan's post at her The Medium blog on the New York Times Magazine site today. She raves about ThruYou, a seven-track album created by musician/producer Kutiman consisting entirely of samples from user-contributed YouTube videos. Can you imagine the work that went into finding these clips and then creating a video album from them that actually works? How cool. What talent. What fun! Check it out!
Jim Bazin is the creative director of Maine Food & Lifestyle magazine
The public is welcome to join Station Maine for their annual Saint Patrick's Day Auction featuring Rockland's Senior Auctioneer Bruce Gamage. Proceeds from the event will benefit Station Maine, an organization of community members committed to providing boating experiences for youth of all ages in the mid coast area.
This year’s auction will be on board the Motor Vessel Monhegan, at the Middle Pier in Rockland, Tuesday, March 17, 7 p.m.
For more information, photography, or reporter inquiries, call Station Maine at 691-2037. www.stationmaine.org
Cafe Miranda offers several reasons why you should dine with them. Take a look at their amazing menu, and there's your first reason. Another great reason to eat there this winter and spring is to support local area children's groups. Miranda's owner/chef Kerry Altiero is a big community supporter, and we take this opportunity to applaud him for his great menu and community spirit!
Continue reading “Cafe Miranda Lists Winter Fundraisers” »
If the Russian vegetarian pie in my last post was well received, consider using only cabbage, onion, and mushrooms along with the herbs and eggs for the pie, and serving the buckwheat as a side dish. It may be a newcomer to the table, but it's easy for the whole family to love!
Continue reading “Kasha Side Dish To Live For” »
Curious George's owner, as you may recall from the childhood storybook favorite, was the "Man in the Yellow Hat." Well, now I am the "Editor in the Yellow Hat."
I'm very pleased to say that I am, as of this morning's mail, the owner of a lovely new yellow hand knit hat,
courtesy of our Creative Vegetarian columnist and contributing blogger, Mary Lake.
It all started when Mary blogged on her site, Mitten Machen, that she was working on this yellow hat, and would anyone like it once it was completed. I wrote back immediately to stake my claim, as I am one of the few people I know who sports a yellow jacket in winter. Now my ensemble is complete.
Thanks for keeping me stylin' and warm, Mary! Hats off (or should I say on?) to you!!
Melanie Hyatt is an editor at Maine Food & Lifestyle magazine.
I had just cooked three of these pies for a dinner party when my daughter Linda asked, "When are you going to cook that again?" I guess it was a big hit!
Continue reading “Martha Greenlaw’s Chicken Picadillo Pie” »
Duck Trap has the most delicious finnan haddie I have ever tasted. If
you cannot find it (try Hannaford), there is a Canadian version in
many seafood markets that is also good. And now is the time to enjoy that bounty of fresh Maine shrimp. It is for sale at many places fresh off the boat. Here is a deliciously elegant seafood recipe sure to wow guests at your next dinner party.
Continue reading “Finnan Haddie and Maine Shrimp Crêpes” »
The Woodbury Campus Center of USM hosted the 14th annual Cajun Cookin' Challenge. Read about it in the online article, "The Competition Heats Up," courtesy of the Free Press.
With two weeks left until St. Patrick’s Day, here is a vegetarian nod to traditional Irish fare. This cabbage is stuffed with a mix of carrots, celery, leeks, and wild rice, a wonder grain that's high in protein and fiber. Since so many stuffed cabbage recipes call for sausage, I recreated that taste by seasoning the rice and vegetables with fennel seeds.
Continue reading “Wild Rice Stuffed Cabbage with Roasted Potatoes” »
Some highlights from today's visits to a few of our favorite blog sites:
Check out MF&L columnist and blogger Mary Lake's post on Boston's Extreme Beer Fest this past weekend.
What's in that glass of orange juice with Kate Hopkins' post on her blog, Accidental Hedonist.
Info on Restaurant Week Maine at Portland Food Map. and Accidental Vegetables.
A terrific Carrot Soup recipe from Chef Michael Salmon of Camden's Hartstone Inn.
Paulla Estes' icicles at her MY Corner Of Maine blogspot.
Avery Yale Kamila's vegetarian reviews for Portland and beyond, at her Commune Tested, City Approved blog.
Author Leslie Land's appreciation of Maine Shrimp, even while traveling, along with some terrific recipes.
Buckwheat: It's what's for dinner! Especially on these snowy days.
I grew up with it. So did my Russian grandmother and thanks be to her (once again!) that it fueled my formative years near Philadelphia. Not to be confused with the cereal "Kashi", I ran into kasha again in Maine, as an Acadian staple in the form of the ploye, which is a thin crepe-like pancake made of buckwheat flour and so versatile that it can be served in either a sweet or savory recipe.
Continue reading “Rock Some Buckwheat!” »
