We have been eating spectacularly here in Downeast Maine. My kids are wonderful and adventuresome chefs. Here are some of our dinners.
First, we made homemade pizzas —– including the dough. I was told it would be a travesty if we bought ready-made dough. While Chuck actually mixed the dough, Maribel proved to be a damn good pizza dough tosser. Then we personalized each pizza with locally produced spicy Italian sausage, eggplant, zucchini, onions, cauliflower and the best damn tomato sauce, so zesty and flavorsome, concocted by Cookie. Added into the melee was various grated cheeses, capers and anchovies. I am not a pizza eater, yet I inhaled these pies.
Now we move on to the incredible Bo Ssam: an 8 1/2 pork shoulder, bone-in, ordered from the Bagaduce Farm, two miles from our house. Maribel coated it with salt and sugar, basted it often and slow-cooked it for eight hours. Many Korean sauces accompanied the shoulder. The finished product was to die for.
Of course, the piece de resistance of delectable Maine treats is the lobstah. We sent Chuck home to New York, as he is “allergic” to fish. Then we went to a local lobsterman and bought six lobsters. As I placed them in the steaming pot, I said a requiem for each: adios $arah, sayonara Michele, eat shit John Edwards, buh-bye Arnold, never again Newt and enjoy eternity Rush. The crustaceans were delish, as juicy and tender as could be. The accompanying music of Phil Ochs only served to heighten the total experience.
Finally, it warms a mother’s heart to know that her offsprings’ cleaning up capabilities are equal to their culinary talents. And a great time was had by all.