Haunted History Tours!

Did you know that many of our local towns have stories of the haunted houses and unexplained phenomenon witnesses over the years? Did you know that there is a new tour offered in the area called the Haunted History Tour? And what better season than Halloween to explore such an event! The tour will take you through home in Camden, Damariscotta, Boothbay Harbor, and Wiscasset, and the Lady in the Red Cloak will provide you with historical and mythical stories about each location! Bring your cameras because you may just see something you've never seen before! We would be happy to provide additional information, or you can email HauntedHistoryTours@gmail.com or call 207-380-3806 for dates and more information! Come back to the "unhaunted" Inn for a glass of wine or refreshments in the comfort and safety of our Inns!

Fall Foliage Update!

While the last two weeks have been unseasonably cold in the Northeast, temperatures have returned to a more seasonal norm, and the leaves have followed suit! The southern coast of main is all currently at high or peak foliage levels! This is a great time for a weekend getaway and a drive up to the coast to take in the beauty of the Maine midcoast region! By the end of the month, fall foliage season will have passed for another year! The weather forecast is great too! Visit http://www.mainefoliage.com/ for the latest updates on peak season, and call us for your reservations, or just come! We would love to see you, and would be happy to recommend the best outings to enjoy the beauty of the season!

Recipe: Apple Pear Blackberry Crostada

Pastry Ingredients:
1 1/2 C flour
3 tbsp sugar
1/2 tsp salt
1 stick very cold unsalted butter, diced
4-5 tbsp ice water

For the filling:
5 large Granny Smith apples
3 ripe pears
1/4 tsp orange zest
1/2 C flour
1/4 C sugar
1/4 tsp kosher salt
1/4 tsp cinnamon
1/8 tsp ground ginger
Pinch of nutmeg
4 tbsp cold unsalted butter, diced
1 C fresh blackberries, dusted with flour.

Directions:

Add flour, sugar & salt in bowl of food processor. Pulse a few times. Add butter. Pulse until mixture combines & is the size of peas. With processor running, add ice water & pulse just to mix.Turn onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for 1 hour. Using rolling pin, roll dough into a 12 inch circle. Place on lightly floured baking sheet or pizza stone. Peel, core, and cut the apples and pears into rough chunks. Add the orange zest & toss. Spread apples & pears over pasty. Place blackberries on top. Leave about 2 inch border. Combine flour, sugar, salt, and spices. Place in food processor,add butter; pulse until crumbly. Use your fingers to pinch mixture together until it starts holding together. Sprinkle over the fruit. Fold dough border up over fruit and pinch to form enclosed circle. Bake for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Great with vanilla bean ice cream or a wedge of sharp cheddar!

#2 of 14 Best Destinations for Fall 2009 - MSN Travel

We believe it! With the sparsely populated mountain and coastal regions of Maine, it is hard not to take in the beauty of your surroundings. With great coastal towns, offering the finest in dining, antiqueing and so much more, a trip up the coast this fall season is sure to be a perfect quiet getaway, and a chance to get back to nature! MSN Travel also heralds the 23% decrease in airfares to get you there, and be sure to check for our specials for room rates, making this a great season to save on your vacation as well!

Fall Colors have arrived in Maine!

Just after Labor Day, as the weather turns cool and the winds begin to blow, the leaves begin changing colors and the magic of fall begins in New England. Peak fall colors are usually the mid to latter weeks of October, so plan your trip now for a weekend getaway, and drive up the Maine coast to the picturesque harbor town of Camden. For details on the best time to visit midcoast Maine, visit http://www.mainefoliage.com/ for maps and more! Give us a call too and we'd be happy to help you plan the most picturesque routes for your travels!

A Great Tip on how to Clean Green!

This is a great way to freshen up your carpets and to do so with natural ingredients so your pets and family's use of the space is not restricted for an extended period of time! You can also be rest assured that this method will not damage your carpets or limit their life of use.
Combine 2 cups of baking soda and 10 drops of your favorite essential oil in a clean shaker container. Lemon oil is a great option because of its freshness qualities! Simply shake the container well, then sprinkle lightly over your carpet. Allow to sit for 30 minutes before vacuuming. Enjoy the fresh aroma in all the carpeted areas of your home!

Recipe: Grilled Butterflied Leg of Lamb with Fresh Herb and Walnut Pesto

Ingredients:
4 lb. leg of lamb, butterflied by your local butcher
Marinade:
1 cup red wine (recommend a zin or a shiraz)
2 tablespoons balsamic vinegar
2 tablespoons Dried herb medley, such as Herbs de Provence
¼ cup of canola or walnut oil
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, finely minced

Place leg of lamb into a large plastic resealable bag, mix marinade ingredients together and pour over meat. Seal bag and let marinade at room temperature for one hour or in refrigerator for up to 6 hours. Pesto: In a blender, combine grated zest of one lemon, ½ cup toasted walnuts, 4 cloves fresh garlic and ¼ cup fresh tarragon leaves, ¼ cup fresh oregano leaves, 1 teaspoon fresh thyme leaves, ¼ cup fresh sage leaves, 2 tablespoons fresh rosemary leaves, ¼ teas salt and fresh ground pepper and optional 1 tablespoon fresh lavender. Add ¼ cup walnut or canola oil, turn on blender to medium speed and drizzle in additional oil until liquid enough to pour. Grilling: Preheat at high temperature for 10 minutes. Drain the marinade off the meat. Brush pesto onto fat side of meat and place on grill, fat side up, & grill for 10 minutes, reduce heat to medium, flip meat and continue grilling an additional 10 to 15 min. until meat temperature reaches 140 at thickest portion. Remove to platter. Cover with foil and allow to rest for 10 minutes. Slice ¼ inch thick, drizzle remaining pesto, garnish with fresh mint and serve.