We started the month in Iceland on the National Geographic Explorer. We never really saw the ship kitchen, as they are being very protective against any possible contamination. However, I took a photo from outside the kitchen, through the door from which the wonderful food emerged.
We had no kitchen in Maine — but lots of lobster!
|From Fairfax, we drove to Bar Harbor, Maine.|
A lobster roll is the Maine icon.
|Every lobster pound has its own way of boiling the lobsters — always at the last minute for peak flavor!|
|Our lobsters: fresh from being boiled (Alice's photo).|
|Fried clams: another great Maine classic.|
|Lobster added to a pear and walnut salad.|
|A very plain lobster salad.|
|Local oysters are yet one more Maine delicacy.|
|Lobster mac & cheese — wow, this is a great dish. The lobster is freshly boiled and picked.|
|Lots of Maine breakfasts, too. Here: stuffed French Toast.|
Background: Blueberry Pancakes.
Now: Home in My Own Kitchen
|In my own kitchen: lots of vegetables being prepped. Here, starting a soup.|
|Gazpacho from fresh ripe local tomatoes and peppers.|
|Also from local tomatoes: shakshouka.|
|More farmers-market food: fresh basil for pesto.|
|Ratatouille vegetables — everything fresh and local (except the onion).|
|Fresh corn on the grill: another Farmers Market treat.|
|Grilled corn and ratatouille ready to eat.|
|Ingredients for peach crisp or crumble (same thing, see this post).|
|Peach crisp with vanilla ice cream. New this year: maple syrup in the topping.|
|A Michigan Peach. Summer’s best!|