We are closed for the winter and will reopen Memorial Day weekend (May 22, 2015). We are taking reservations, however, and an increasing number of guests book their rooms early to be sure of getting the room and dates they prefer. You can check availability and book directly on our website. A note: we will be out of the country from January 23 to March 21 and won’t be able to take telephone calls. We are always available through email, however.
We returned to Coveside B&B the first day of Spring, March 21, after spending two months in the South of France (where the weather was beautiful). We knew it had been a very hard winter on the coast of Maine, but we weren’t prepared for the three to five feet of snow still on the ground. In fact, it was snowing quite hard as we drove up to Maine from Boston. Old timers tell us the winter of 2015 has been the snowiest and coldest they can remember.
This said, we figure that the hard winter will surely lead to a particularly beautiful Maine summer. We promise the snow will be gone when we open on Memorial Day weekend, May 22! Bookings are strong for the coming season, so the earlier you can firm up your plans, the more likely you will be able to have your choice of room and dates. You can check on availability by clicking on the “reservations” link at the top of our home page, here.
Coveside before the blizzard due February 15
Six-foot Drifts from the last storms
It’s been a tough winter on the Maine coast — more snow and more frigid weather than anyone can remember. And it’s just mid-February. These pictures were taken by a neighbor and friend who keeps our driveway plowed. Lucky us, we’re spending February and March in France! If you’re interested, you can follow our adventures on Covesiders.Blogspot.com.
Cornmeal griddle cakes are probably our guests’ favorite pancake, and ours as well. They are light, tangy with yogurt, and with a nice crunch that the cornmeal provides.
For 4 servings:
1 cup flour
1/2 cup cornmeal (preferably stone ground)
3 TBS sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 1/4 cup low fat yogurt
2 oz. unsalted butter, melted
Mix together dry ingredients. Whisk together yogurt and eggs and add melted butter, then. stir into the flour mixture.
Cook on medium-hot griddle. Start with a scant 1/4 cup of batter per pancake and experiment with size since they grow a bit as they cook. Flip when top is bubbly and the bottom is nicely browned. Remove from griddle when 2nd side is browned. Serve with maple or blueberry syrup.
Featured in a recent article in the travel section of the Boston Globe, Georgetown is described in the headline as “A shy jewel of an isle off Bath.” The article lauds Georgetown’s attractions: Reid State Park, the Five Islands Lobster Company wharf, the Newman Preserve. It also has nice things to say about Coveside Bed & Breakfast:
The sweeping lawn at the secluded and surprisingly elegant Coveside Bed and Breakfast (6 Cotts Cove Lane, 800-232-5490, www.covesidebandb
.com, $145-$225) leads to the shoreline of pretty Cotts Bay and a private dock, with views into Sheepscot Bay. Seven rooms, housed in the main house and separate modern cottage, are bright and airy, with water views, private baths, and plush linens; some have private porches and gas fireplaces. Guests have access to bikes and kayaks (this is a great place to pedal or paddle), and rates include a full breakfast prepared by co-owner Carolyn Church, a former pastry chef.
Despite the misspelling of Gotts Cove, we’re delighted to receive kudos from the Globe.
Finally, after perhaps a decade of nursing along our tree peonies, this year they decided to put on quite a show. Our gardens are just waking up from a particularly nasty winter, but snow cover protected most of the perennials from the “Polar Vortex” that blasted through here in January. Shrubs and some of our more delicate trees didn’t do so well. Here are some shots of the peonies in their glory.
Expecting spring, we were greeted by winter!
We arrived back in Maine a week ago, after experiencing beautiful weather in France for three weeks. We knew it had been a hard winter, and that we wouldn’t be seeing the flowers that were all over the place in Paris. But we thought maybe we’d see a few daffodils poking through the ground. No way! We couldn’t even see the ground. It’s great to be back in Maine, but we hear that we picked a good winter to be away. Hopefully, this bodes well for a delightful summer.
We had a fabulous time in France, and while far from being fluent in French, we’ve made a lot of progress. If you’re interested, there are photos and reports on our French adventures on our travel blog: covesiders.blogspot.com.
So it hasn’t been as pleasant as we expected here on the Cote d’Azur — lots of rain and chilly temperatures. It’s still a lot warmer than Maine; especially this year! We’re spending almost two months in France this winter, most of it in a little fishing village next to Nice, on the Mediterranean — Villefranche-sur-Mer. We’re continuing our efforts to learn to speak French reasonably well with courses at the Institut de Francais. And, of course, we plan to absorb French culture, food, wine, etc. The weather reports predict an improvement, and we’re looking forward to putting our umbrellas away for a while.The picture above is the view from our school, looking toward Cap Ferat. A lovely spot. If you wish, you can follow our travels on our travel blog here.
Fried green tomatoes, browned and ready to serve
Late summer and fall are the time to find ripe red tomatoes in the farmers market. It’s a bit harder to find green tomatoes (unless you have them growing in your own garden!). We ordered a bag from our favorite farm stand and decided to try a popular southern dish, fried green tomatoes, as an unusual addition to a breakfast menu. The results were so popular we’re adding them to our regular breakfast repertoire. We served them with herbed scrambled eggs, cheddar-chive scones, and Niman Ranch sausage links. Delicious!
Making fried green tomatoes couldn’t be easier. Core and slice firm green tomatoes into 1/4-inch slices and place them on a baking sheet. The secret is then to sprinkle both sides generously with salt and sugar (like you were seasoning a steak) and let them sit 30 minutes or so to draw out the water and insure a crispy coating. Heat a non-stick frying pan over medium high heat and add two tablespoons olive oil and two tablespoons unsalted butter. Gently press each slice between layers of paper towels to dry and then dip each first into lightly beaten egg, and then press into a mixture of half panko bread crumbs and half grated Parmesan cheese, until both sides are thoroughly covered and the crumb-cheese mixture adheres well. Make sure the oil is hot but not smoking. Fry until bottoms are golden brown; turn and fry other sides till golden, adding more butter and oil if necessary. Top with eggs — scrambled, poached, or fried. Or try a fried green tomato benedict, using the tomato instead of an English muffin, topped with ham or bacon, a poached egg, and hollandaise sauce. We found the basic recipe for the tomatoes on one of our favorite food blogs, Amanda Hesser’s Food 52. The recipe for the delicious cheddar-chive scones is in the new cookbook from Portland’s Standard Baking Company.
Sliced and ready to go
Dipped in egg, then pressed into a panko/parmesan mixture
The green tomatoes just put in the frying pan
The final plate, garnished with cherry tomatoes