April 6, 2011
Picnic by the Shore!
The Maine House is planning the weekend as this is Wednesday and we have some beautiful weather moving in for Saturday. It is actually going to reach the low 50's and in Maine, these Easterners think this is more like summer weather. Darling and I still think of this temperature as "winter", but you know what they say...if you can't lick em', join em'! This is a mosaic of what spring looks like around our area. I have never seen such beautiful, vivid green Kentucky Blue Grass and the most vibrant, colorful gardens as Maine produces! The beauty keeps unfolding as you find a coastal walking trail or simply motor along one of the islands nearby. It is a little too cool to ferry over to an island right now, but we do plan to pack a picnic and explore a new trail. I simply cannot wait to see some daffodils and tulips peaking through.
A Maine House Mosaic
"The air is like a butterfly with frail blue wings.
The happy earth looks at the sky and sings.....Joyce Kilmer!"
Ina's California BLT'S
6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman's)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside. Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper. Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Estelle's Picnic Potato Salad
6 white or Yukon gold potatoes (3 pounds)
3 large eggs
1/2 Vidalia onion, peeled and finely chopped
1/4 cup chopped pimento
3 tablespoons sweet pickle relish
1/2 cup spicy brown mustard
1/2 cup mayonnaise
Salt and freshly ground pepper
1 teaspoon paprika
Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes. With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes. In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently. Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.
Love and Memories Made,
Happy, Tired and Content!