What Do You Do With 12 Baguettes?
Homework From Baking Class
Tom & Carolyn spent the weekend in Norwich, Vermont, at the King Arthur bake center and school. Tom took a class called “Baguettes Six Ways” taught by Jeffrey Hammelman, chief baker at King Arthur. Carolyn took a class on “Artisan Breakfast Breads” taught by Ciril Hitz, author of several books on breads and pastries. Who knows how this will change breakfasts next summer! Some pictures of the classes:
It’s August and the wild blueberries are in season. Time for us to make our usual 3 1/2 gallons, enough to last us until next year’s crop comes in. A big job, made easier with a food processor. We basically make blueberry jam and can it in quart jars. When we need syrup (for those great pancakes) we just dump the jam into the food processor and add enough orange juice to thin it into the right consistency and whir it just until the lumps of jam are gone.
Carolyn makes 2 or 3 batches at a time (despite what it says on the pectin package!)
Filling the jars — careful, it’s HOT!
CERTIFICATE OF EXCELLENCE
Coveside Bed & Breakfast
We were notified last month that Coveside won tripadvisor’s prestigious Certificate of Excellence for 2012, their highest award. This was based entirely on the opinions of our guests: 63 of the 66 reviewers gave us a rating of “excellent” (the other three rated us “very good”). We’re proud that folks thought enough of our inn to take time to say nice things about us on tripadvisor. It turns out that reviews on sites such as tripadvisor, google, and BedandBreakfast.com are a major source of information for prospective guests, so we appreciate every review. If you’ve stayed at Coveside and would like to write a review, you can do so by clicking on the following links: tripadvisor, BedandBreakfast.com . Thanks!
Why are these innkeepers smiling?
We’ve closed for the season, and will reopen Memorial Day weekend, 2012. We will be traveling a bit throughout the late fall and winter, but we’ll never go far from our email. Should you wish to contact us, just write at innkeeper@CovesideBandB.com. We’ll also be posting recipes and miscellany throughout the winter, so keep in touch!
Post-hurricane breakfast at Coveside
Hurricane Irene was hyped as a “killer storm” for the Northeast, but — fortunately for us — it was pretty much of a non-event on the Maine coast. Here at Coveside, we took the boats out of the water, moved pots and outdoor furniture inside, and spent a half-day battening down the hatches. But the storm turned out to be quite mild, less intense than many of our winter Nor’easters. An inch or so of rain fell Saturday night, with a couple of nasty wind gusts, and then strong but not damaging winds most of Sunday. We lost power for about 7 hours. For the hearty souls who decided to ride out the storm at Coveside, we served “hurricane hamburgers” on Sunday night and by the time folks were ready for bed, the power was back on and the generator off. We managed to get the terrace tables and chairs set up in time for a breakfast of plum crumble coffeecake and western omelets. See above. The weather is spectacular and supposed to remain so all week.
This Saturday, June 11, will be a busy one in Bath and Georgetown. Reid State Park in Georgetown will host its first (annual?) “Reidfest” — with top local bands appealing to a variety of musical tastes, refreshments, and the promise of fine weather at the beach. For more information, click here. The music gets started at 2 pm and runs until the musicians don’t want to play any more. Visitors are suggested to bring blankets, lawn chairs, snacks, and (of course) bug spray — though the mosquitos aren’t too bad so far this year.
In Bath, the 10th annual home and garden tour, sponsored by Sagadahoc Preservation, will be held. Lovely home and beautiful gardens will be on view. Folks who stay at a local B&B (including Coveside) get half-price admission to the tour, as well as coupons for reduced price meals at most local restaurants, and price reductings on lodging (see below). For more information, check with Sagadahoc Preservation. The tour runs from 10:30 to 3:30.
As for Coveside: We still have a three rooms available this weekend. And the weather promises to be fine for either event, or for just lounging on the porch. These last-minute rooms will be available at a 30% discount if you ask for it when making a reservation. New reservations only, please. For availability and room selection, check here.
Five gallons of Maine maple syrup -- just enough for the 2011 season!
A rainy spring day: time to head north to pick up our five-gallon supply of Maine maple syrup for the 2011 season. And, along the way, to enjoy some of the fabulous fresh oysters at the Damariscotta River Grill – about 40 minutes north of Coveside.
The Damariscotta River Grill, home to great local oysters on the half shell
Jim Freyenhagen's sugar shack near Union, Maine
Rhubarb raspberry crisp
The season started a week early at Coveside this year. Just two guests, who enjoyed for breakfast a fresh rhubarb and raspberry crisp, followed by an omelette with goat cheese, bacon, and arugula, with home fried potatoes.
Bacon, goat cheese, and arugula omelette
New Coveside mug from Deneen Pottery
We’ve just received our first order of hand-thrown mugs from Deneen Pottery. We’ll be using them every morning, and will have a limited number available for sale, for those who want to take a bit of Coveside home with them. We think they turned out great!
Just when the piles and drifts of winter snow were almost melted, and the daffodils were tentatively poking through the ground, we got an early spring pounding! This year’s winter has been long and harsh; last year, it was warm and short. Never a dull or predictable moment here on the Maine coast. We’re pretty sure, however, that the snow will be gone in time for our season opening on May 20….