Apple Pie Sky

By Lori Powell

The season is approaching and the chill is finally in the air. After so many days of searing heat the temperature has dropped to a blissful 75 degrees and dipped into the refreshingly chilly 50s just last night.

It was quite a shock to the system, though, on arriving bare foot in the kitchen this morning to pour my first cup of joe. I had flung open all of the windows in the house the night before to welcome all of the cool breezes. Brrrrrr….but really good sleeping!!

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The Squash of Summer: Recipe for a Rainy Day

By Lori Powell

Squash is the gift that keeps on giving. Those of you who have ever grown squash of any variety are nodding your heads in agreement at the thought of so much bounty and having to deal with what to do with it all.

The bounty I’m dealing with is what to do with tomatoes this year. Since I am sensitive to their acidity I walk around with a rather tender palate during the last days of summer. Why should I have to stop eating them? Really the pain and discomfort is not that bad – at least not yet!

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Hard Boiled

By Lori Powell

At this time of the year, I begin to run out of options on what to do with my larder of multiplying eggs from 16 heirloom chickens. Chickens, like a lot of people, respond better to sunlight and are rather productive during the long days of summer. As the days grow shorter, my supply begins to diminish.

I try to keep up with the incoming eggs by making them outgoing. I use various cooking techniques or just give them away to anyone who has done me the slightest good deed or favor. Actually, it’s pretty handy, like the virtual gift closet (yes, like Martha I do have one of those as well) but perishable and possibly a little more personal and homey.

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Laboring on Labor Day

By Lori Powell

It’s the Labor Day weekend. Well to some….

I will be in San Francisco shopping for a cookbook shoot but if I were resting my laurels on this lovely long weekend, I would be having a BBQ or better yet, attending one. There is a lot of labor in Labor Day, if you know what I mean. Especially for those of you who are hosting that BBQ.

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Talkin’ Lobster Tales!

By Lori Powell

Yippee, finally on vacation! Rolled into Wiscasset, Maine, super-hungry, at around 10 p.m. Sunday night on Route 1…and low and behold, one of the best lobster shacks in the world, Red’s Eats, was still open with no line. (It turns out they stay open until 11 p.m. during the summer.)

During the day, the line can reach up to 40 people and take about an hour to finally reach the window to place your order. Talk about seeing the pot of gold after a traffic-congested, eight-hour drive up from NY!

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