Wednesday, October 31, 2012

Halloween Moon

After the Storm

surfers at Popham Beach
Surfing after Sandy
Decided to check out Popham Beach after Sandy. Even though we didn't have the torrential rains and excessive winds here, there were definitely some topographical changes at the beach. We noticed that all the trees and shrubs between the water and the changing rooms are gone and there are now concrete barriers in place to hold back the erosion. It's amazing that just a couple of years ago the changing rooms were a hundred yards from the high tide line and now the water laps at the very edge of the building.

A couple of surfers hit the beach while we were there. You can see Pond Island Lighthouse in the background. We watched them for awhile and they were constantly being swamped by one wave after the next, sometimes with barely the chance to take a breath. After 20 minutes or so they decided to come out and walk up the beach aways out of the cross currents.

Civil War cannon at Fort Popham
Remember- there's no such thing as an unloaded gun.
Heading back toward the car (we park down by the fort) Rock noticed this cannon up on the dunes. How many times I've walked by there and never seen it I can't count! You can see the fort in the background. Looks like the folks at Popham defending themselves against the folks across Atkin's Bay on Cox's Head. 

Next trip out there I'm going out to Fort Baldwin as well.

cannon markings
Cannon markings

You can see the markings here dating the cannon to 1865.

If you're headed to or from Popham Beach, there is an excellent historic drive from Rt 209 on Parker Head Rd back to Rt 209. Take your time through here and stop to see some graveyards from the early settlers as well as the alewives run and a couple of lighthouses along the way.

You can use this PDF guide from the Phippsburg Historical Society for more information about what you're seeing.

Along the way- Squirrel Point Lighthouse.

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

Thursday, October 18, 2012

A Better Way to Vacation

Your vacation time is precious to you. Why spend it jumping through corporate hoops? Try a different way to stay...a B&B!

Just a few ways a B&B is different from a corporate hotel stay:

tuscan scrambled eggs
Full, sit down breakfast included in the price of your room.

Lots of processed fats and sugars.
bed and breakfast room
A room designed with comfort and relaxation in mind.

The same old corporate designed room you see everywhere.
your innkeepers
The owners are the innkeepers and will be taking care of you like family.

A bored front desk staffer with better things to do.
If you've ever been treated at a hotel as if you're taking up their valuable time by trying to check-in or check-out or get directions, if you've ever been told to come back at 6 PM because your room isn't ready, if you've ever been told there is no confirmed room for you no matter when you come back it's time to come back from the dark side. 

Make your next reservations at a charming B&B. WiFi is free. Breakfast is on the house. Parking is included. We won't hit you with 'resort' fees when you check-out. We don't expect a tip if we carry your suitcases to your room.

Come, enjoy your vacation for a change!

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

Monday, October 15, 2012

Autumn Poached Pears

poached pears with blue cheese
Poached pears
This breakfast starter is actually a play on words. The pears themselves were 'poached' from a neighbor's tree and then 'poached' in a sweet, buttery broth. The recipe was poached from another B&B on Cape Cod.


1 pear per 2 servings (or 1 pear per serving, if you like)
brown sugar
orange juice
pumpkin pie spice
blue cheese or goat cheese with cranberries 

Preheat oven to 375. Butter a baking dish (size of dish depends on number of servings, pears should not be squished in dish). Sprinkle a thin layer of brown sugar in bottom of dish.

Slice pears in half lengthwise, core (a melon baller works very well!), leave skin on. Lay pear halves cut side down in pan. Pour in enough orange juice to cover the bottom of the pan and an 1/8" up the side of the pears. Sprinkle pie spice over the pears.

Pop in oven for 20 minutes. Test for doneness with a toothpick inserted into the thickest part of the pear. The pear should be soft but not falling apart. Baste with pan liquid and return to oven if not done. Ripe pears should take between 20-30 minutes. Not quite ripe pears may take up to an hour. (Kind of like baked potatoes.)

When done, remove pears from oven and plate cut side up. Fill cavity with cheese and pour some of the pan juice over the top. Let cheese melt a bit. Serve warm.

pear salad with vinaigrette

Bonus recipe: Pear and strawberry salad


Pears (1 for 3-4 servings)
Strawberries (1 per serving)
Goat cheese with cranberries (1 oz per serving)
Chopped walnuts (a handful per serving)
Mixed greens
Balsamic vinaigrette (just a little, don't drown the greens!)

Put the mixed greens into a large bowl and dribble a little vinaigrette on top. Gently mix the greens and vinaigrette by tossing. Let sit.

Peel, core and cut the pears into bite-sized chunks. Top and slice strawberries. Crumble the goat cheese.

Starting with the greens, layer each ingredient on a plate. Sprinkle walnuts on top.

Vinaigrette- mix 1/2 c olive, 1/3 c balsamic vinegar, 1 heaping tbsp of Dijon mustard, 1 clove garlic finely chopped. Shake well before using, the mustard settles.

Printable recipe here.

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

Thursday, October 11, 2012

Autumn pears

Autumn pears
Many of you know there is a former church at the end of our driveway. There is a glorious pear tree right at the front door. For years, the owner of the building was not in residence so I would pop over there and take a few pears to make a crisp with of an October morning.

I always called it 'The Fruit of the Forbidden Tree Crisp'. Well, forbidden no longer! The owner is back in residence and she kindly allowed that I could stop by and take a few pears whenever they ripened.

It remains to be seen if the crisp will taste as good now that it is no longer 'forbidden'! Ah, don't we always want what we're not allowed to have!

Here's the recipe for the crisp. (And it is a crisp, not a cobbler.) You can make it with any kind of non-tropical fruit you like- berries, apples, pears, plums, peaches, etc.

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

Tuesday, October 09, 2012

Amtrak Downeaster Comes to Freeport

Amtrak service from Boston to Freeport starts on Nov 1, 2012! I was interviewed  for a story in the Portland Press Herald yesterday. Read the report online

We're looking forward to more folks from Boston trying out the train. Ticket prices now are $27 one way. Not a bad deal considering gas prices and tolls. Plus, you can enjoy the scenery, bring a 'picnic' lunch with you, watch a movie on the way and plain old relax!

Here's the temporary schedule of the new train times.

Talked to a couple of sisters today who may try the train from Connecticut next year. 

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

Five Islands Scenic Drive

Five Islands Maine foliage
Reflections on a drive to the Five Islands.
Took a drive at sunset yesterday out to the Five Islands in Georgetown. Hung by my toenails on the side of the road to get this shot, hoping not to be pitched into the water by a speedy driver coming around the corner.

Tested a lot of settings on the camera and finally decided this was a good one. Enjoy!

A couple more shots right from the pier...

Five Islands Maine lighthouse

Five Islands lobster boats

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032