To-Do List 8.22.09

Oh, what a beautiful morning! Perfection. Weekends like this are the reason why we suffer through January. And they're perfect for a decadent brunch featuring fresh Maine ingredients, which we've cooked up especially for you. Enjoy!


Eat ME

We're making lobster benedict this morning using the Food & Wine magazine recipe from Jim Stott and Jonathan King of Stonewall Kitchen.
When: As soon as we get back from the farmers' market
Where: Our kitchen
Web: Food & Wine

Drink ME
There's nothing better than a mimosa when you're serving eggs Benedict. Oh, wait. There is: a Maine wild blueberry benedict. You can take the easy route and combine 1 part Wyman's blueberry juice with 4 parts champagne and garnish with fresh blueberries. Or, you could make your own blueberry puree in a food processor, combining roughly 4 parts berries to 1 part sugar (you'll want to adjust this to your taste) and then combining it with champagne. Either way, it's delicous.
When: With brunch
Where: Your dining room
Web: n/a

Listen to ME

We love the sound of Putnam Smith's new CD, "Gold Rush," and it's just mellow enough for brunch.
When: With brunch
Where: Bull Moose, CD Baby or iTunes
Web: Putnam Smith

Go to pot with ME
We love Maine potters, and our favorite coffee mugs – perfect for brunch or everyday use — were made by Charlie Grosjean of Hog Bay Pottery in Franklin.
When: Now.
Where: You can buy them directly from Charlie, or at Harbor Farm
Web: Hog Bay Pottery

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