Dear Cooking & Eating Friends:
Every day is a new adventure as we plan for our Paul Bocuse feast.

Our daily walk in the forest and meadows yields chanterelles 

Our harvest each morning from the garden yields peppers, five variety of tomatoes, heirloom beans, cucumbers, sweet corn, bright red radishes and purple onions.

This weekend, I roasted the bones from two Happytown Farm lambs.  All day Monday, the kettle was simmering and the house was filled with hearty aromas of lamb stock.

Flip is fishing today for lobsters, which will soon become a savory stock for Lobster Bisque.  There are apples to be harvested, beets to pickle, peaches to preserve, ice cream to churn, chocolate and eggs to become melt-in-your-mouth pots de creme (so much little time!)
Nothing brings me more joy than sharing the farmed, fished and foraged bounty with friends.  Please join us for this very special supper on Friday, September 14, 2018.

Thanks for supporting Maine agriculture.
Copyright © 2018 Cheryl Wixson's Kitchen, All rights reserved.

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