Christmas Candy......and a pudding.....and some cookies!

 There aren't many times of the year when I actually take the time to make candy but when I do, it is through the Holidays. I simply love the following candy recipes but especially adore Pumpkin Pudding. My recipe for this smooth pudding is the quickest you can find. 

Gingerbread Fudge

This fudge tastes EXACTLY like gingerbread, I promise! Light, smooth and very creamy, this noncook version takes only minutes to make and even less time to eat. Make a batch to share. See the NOTE below for alternate ways of making this fudge if all you have is marshmallows. It will be just as good!

2 cups sugar

1(12-oz.)bag white chocolate chips

1 1/4 cups marshmallow creme(see NOTE)

1/4 cup molasses

1/2 cup evaporated milk

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon each allspice and nutmeg

1/8 teaspoon ground cloves

Line an 8-inch square pan with waxed or parchment paper; set aside. Place all ingredients in a medium saucepan over medium low heat. Continue to heat until everything is melted and smooth, stirring a few times. Immediately pour into prepared pan and refrigerate at least 2 hours, or until firm. 

-If you do not have marshmallow creme, it is easy enough to make your own or use just marshmallows in this recipe instead. If you decide to use all marshmallows, add an extra 2 tablespoons evaporated milk. Here are a couple of tips using marshmallows and marshmallow creme.

-You can substitute 1(7-oz.)container of marshmallow creme with 4 cups mini marshmallows or 40 large marshmallows. Place 1(16 oz.) bag of marshmallows in a large saucepan with 1/4 cup corn syrup and slowly heat and stir until smooth. Transfer to a covered container and cool.

-10 large marshmallows equals 1 cup mini marshmallows, which is 2 ounces. One(7-oz.)jar marshmallow creme equals 2 1/2 cups, or 1 ounce of fluff equals about 1/3 cup.

"Candied" Fruit Nougat

Really not a true candied fruit, these candies are delicious none-the-less and kids adore them. If you want, use real candied fruit in this recipe. This is a gooey messy treat, so be ready to pick your teeth afterwards. As many know, there are basically 2 kinds of nougat. One that is filled with little holes and is much less dense. Then there is true nougat, which is the consistency of stringy, sticky, very dense and thick caramel. This is just such a recipe.

2(12-oz.)bags white chocolate chips

2(10.5-oz.)bags mini marshmallows

1(9-oz.)bag gummy fruit slices

Cut fruit slices a half an inch wide; set aside. Line the bottom of a 9-inch square pan with parchment paper: set aside. In a large bowl add marshmallows and chocolate chips. Microwave for 2 minutes and stir.  If the chocolate chips have not completely melted, continue microwaving at 15 second intervals until completely melted. Add sliced gummy fruit, blend well and pour into prepared pan. Refrigerate until cold and set, about 2 hours.

Loosen the edges with a knife and invert onto work surface, peeling parchment paper from the bottom. Cut to desired sized pieces and serve. 

Chocolate Buttermint 'Cookies'

Although technically not butter cookies, using cream cheese gives these treats an amazing taste. These cookies taste exactly like fudge, even the texture! We all love this easy recipe for the Holidays and I am sure once you make and try them, you will be handing them out to family and friends as a remembrance of Holidays long ago.

1/2 cup(4 ounces) cream cheese, softened

4-5 cups powdered sugar

1 cup baking cocoa

2 teaspoons peppermint or spearmint extract

Simply place all ingredients(starting with 4 cups powdered sugar) in a large bowl and beat on high with an electric mixer until it is as smooth as possible. I would use a paddle attachment because it will get very thick. Add extra powdered sugar if needed to bring it to the consistency of modeling clay(Play Doh for example). 

Pinch off 2 tablespoon measure amounts and roll it on the counter to form a seamless ball. 

Place on a pan that has been lined with parchment paper or film wrap and press down with the tines of a fork as you would a peanut butter cookie until about a half inch in thickness.

Place them in refrigerator for at least 36 hours to dry and form a "shell". You can leave them on the counter as well, but refrigerators dry items out the best.

Once dried, you can place them in a container and enjoy.

Old Fashioned Butter Mints

Butter mints, I am afraid, have seen their days. I think the last time I heard of anyone making them was back when I was a child and my grandmother whipped up batches and batches.....But then again, we didn't have dozens of choices of sour this and extreme that in stores either. In fact, as children, it was a treat to go to the store for our favorite candy necklace or licorice once a month. But come Thanksgiving and Christmas, well these little gems were just part of our choices, as they are my children ever year as well.

P.S., everyone has asked me why there is no 'mint' in this recipe. Simply because they were not originally made with mint. The second question, invariably, is "Why are they called Butter Mints then?" I simply have no idea but if you feel better, add a 1/2 teaspoon of peppermint oil or extract to the recipe. Me? I enjoy them just the way they are!

1/4 cup butter or margarine, softened

1/4 cup sweetened condensed milk

5 cups powdered sugar, plus extra cup if needed

Simply place all ingredients in a large bowl and beat on high with an electric mixer until it is as smooth as possible. I would use a paddle attachment because it will get very thick. Add extra powdered sugar if needed to bring it to the consistency of modeling clay(Play Doh for example). See NOTE.

Pinch off 1 cup measure amounts and roll it on the counter until it is about 1-inch in diameter.  With a non serrated knife, cut off 1-inch long segments and place on a pan. Continue until all dough is formed into mints, making sure they don't touch. Place them in refrigerator for at least 26 hours to dry and form a "shell". You can leave them on the counter as well, but refrigerators dry items out the best.

Once dried, you can place them in a container and enjoy.

NOTE: If your mixer isn't powerful enough and you don't want to break it, mix the dough as much as possible with electric mixer then finish with you hands.

Eggnog Pumpkin Fudge   

A little on the sweet side......okay, a LOT on the sweetness scale, but just don't sit down to the whole pan when it's ready. You can actually taste both the eggnog and pumpkin in this recipe and it was soooooo good!

Nonstick cooking spray

3 cups sugar

1/2 cup butter or margarine

2/3 cup eggnog

1/4 cup evaporated milk

1 1/2 cups canned pumpkin

2 tablespoons maple syrup

1 tablespoon pumpkin pie spice*

10 ounces white chocolate chips

1/2(10-ounce)bag(3 cups)mini marshmallows

Lightly grease an 8-inch square pan with nonstick cooking spray; set aside.

In a large saucepan, place first 7 ingredients and stir well. Bring to a boil over medium high heat, stirring almost constantly to prevent scorching. Continue to boil and stir until your candy thermometer reads 240-degrees F, which is the high end of the soft ball stage. This will take roughly 10 minutes.

Remove pan from heat and immediately stir in white chocolate chips and marshmallows, until everything is completely melted. Pour into prepared pan and cool at least 3 hours, or until firm.

* Or make your own by blending 2 tablespoons cinnamon, 1 tablespoon nutmeg, 2 teaspoons ginger, 1 teaspoon allspice and 1/2 teaspoon ground cloves.

Creamy 5 Minute Pumpkin Pudding 

I don't know why I never made it before this year. Incredibly inexpensive, simple and delicious. If you want to bump it up a notch or two, soften 8 ounces cream cheese, beat until smooth and add to the cooled pudding, beating until the whole thing is creamy. Think pumpkin cheesecake in a bowl!

1 1/2 tablespoons cornstarch

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1 3/4 cups milk or egg nog

1 beaten egg

2 teaspoons vanilla or molasses

1/2 cup canned pumpkin

In a medium saucepan, whisk together cornstarch, sugar, cinnamon and allspice. Add milk, egg and molasses(if you are using) and whish until thoroughly blended. Place over medium heat and bring to scalding. When it starts to get hot, you will have to whisk almost constantly. Continue whisking for 1 minutes when it begins to thicken. Remove from heat and whisk in pumpkin and vanilla(if using). Immediately transfer to a bowl, cover and refrigerate until completely cooled, about 2 hours.

When ready to serve, whisk one more time until smooth.

Soft and Puffy Gingersnap Cookies 

There are two different types of people. Those who love crispy, delicate gingersnaps(see NOTE) and those who love pillow soft, fluffy gingersnaps. Here are directions for both!. If you want darker cookies, use light or dark brown sugar in place of granulated in cookie dough. This recipe is foolproof and should be saved for many years to enjoy.

3/4 cup(1 1/2 sticks) butter or margarine, softened

1 1/2 cups sugar, divided

1 egg

1/3 cup molasses

2 1/4 cups flour

1 1/2 teaspoons each baking powder and cinnamon

2 teaspoons dried ginger *

1/2 teaspoon ground cloves 

1/4 teaspoon nutmeg

Cream the butter and 1 cup sugar in a large bowl until as smooth as possible with an electric mixer. Add egg and molasses and continue beating until well combined. 

In a separate bowl, blend remaining ingredients and add to butter mixture slowly. After everything is beaten as smooth as possible with an electric mixer, cover and refrigerate at least 1 hour or until firm enough to handle without being too sticky. 

Preheat oven to 350-degrees F. Pinch off enough dough to form a 2-inch ball, roll it between your palms and then roll in remainder of sugar. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving at least 1-inch between cookies. Bake 14-16 minutes, or until puffed up and starting to show small cracks on top. Remove from oven to cool slightly before removing to wire racks to completley cool.

Make 24

* Because I think all gingersnap cookies should be well pronounced with the flavor of ginger, these cookies stand up to that mantra. If a less pungent taste of ginger is desired, cut the amount in half.

NOTE: For Crispy Gingersnaps, after mixing all ingredients, transfer dough to a work surface and roughly shape into an 8 to 10-inch log. Place this rough log into the center of a large piece of film wrap. Roll the dough in wrap, forming a more uniform log as you do so. Place in freezer at least 2 hours, or until firm. Remove from freezer, unwrap and cut into 1/2-inch slices. Coat each side with sugar and place on an ungreased cookie pan with about 2-inches between each cookie. Bake in a 350-degree F oven for 10-12 minutes, or until the bottom of each is darker the the tops and the centers are firm. Remove to cool as directed above.  

3 Of My Favorite Thanksgiving Recipes

 The difference between butternut and buttercup squash is like the difference between night and day. I adore the dryness and more pronounced flavor of buttercup and it stands up to the "liquidy" texture of the applesauce much better than butternut, which is a wetter squash. The yield may be lower in buttercup but remember what the general rule of thumb is for vibrantly colored vegetables? More antioxidant power is headed your way!\

Butternut Squash... Simple!

• 4 - 5 pound butternut squash, sliced, peeled and seeded
• 1 (15-ounce) can applesauce
• Salt and black pepper to taste
• 1/2 cup maple syrup or brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon(s) dried ginger
• 1 pinch dried, ground cloves.
• 
  
•  Cover squash with water by 1-inch, cover with lid and cook over medium heat until softened, but not mush, about 10 minutes. Immediately, and carefully, strain.* Let squash sit in strainer until all liquid has drained.
• 
  
• Carefully, and with the rounded side of a large spoon, gently push the squash against the sides of the colander, draining even more liquid. Transfer to a large bowl and add remainder of ingredients. Using a potato masher or hand-held electric mixer, mash or beat squash until as smooth as possible. Serve immediately.
• 
  
• * If there are only a couple of you dining on this squash recipe, I urge you to cut the squash as directed(although the amount should be halved), place on a microwave safe dish, cover tightly with film wrap and microwave for 3-4 minutes. Do not add any liquid at all, for the natural liquid found inside the squash will suffice in the cooking process. Remove when soft to the touch. Unwrap and there is no need of draining before mashing.

Candied Yams

I think you just may be preparing these salty-sweet gems for your Holiday tables instead of the classic Candied Yams. They really don't take any more time to prepare then the old standby, but the flavor makes any extra work well worth the effort.

• 6 small sweet potatoes, peeled
• 1/4 cup brie cheese (or use bleu cheese, crumbled)
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried, crushed thyme
• 1 teaspoon minced garlic in oil
• 1/2 teaspoon cracked black pepper
• 4 ounces thinly sliced prosciutto
• 3 tablespoons crushed nuts (your choice)
• 3 tablespoons minced, dried cranberries
• 6 tablespoons maple syrup
• 
  
• Preheat oven to 425 degrees F. Peel potatoes then boil them for about 5 minutes or until starting to soften. Immediately remove from water and let cool enough to handle. Potatoes may not be cooked completely but will finish cooking in the oven.
• 
  
• Meanwhile, add the cheese, rosemary, thyme, garlic and black pepper to a bowl. Mash ingredients together until all is well combined: set aside.
• 
  
• Once potatoes are slightly cooled, slice potatoes in halve length-wise. Make sure to remember which two halves go together, as you will be sealing up the filling.
• 
  
• Using a small spoon, scrape out a shallow path, length-wise down the middle of each side of the potato. .Fill the bottom half each potato with about 1-2 t. of the cheese herb mixture, spreading it evenly throughout the shallow path. Do not over fill the potatoes. Place the top half of the potato over the bottom to form a whole sweet potato. Try to gently work the halves closed so that the stuffing doesn't seep out during the cooking process. Repeat this process with all of the potatoes.
• 
  
• Wrap each of the stuffed sweet potatoes with thinly sliced prosciutto, working carefully so the prosciutto doesn't rip. Try to wrap the prosciutto as tightly as possible, using a toothpick if desired(just remember to remove them before serving . Remove potatoes to a wax paper, foil or lined baking pan and bake 15 minutes, or until ham is starting to crisp. Meanwhile, mix together the nuts and cranberries in small bowl. Remove potatoes from oven and sprinkle nut mixture over the top. Drizzle about 1 T. maple syrup and continue cooking another 10 minutes. Remove from oven and serve hot. Enjoy!

10-Minute Snowflake Pudding

Pure white and a refreshingly cool taste, this pudding reminds me of a subtly flavored, creamy peppermint pattie, but with the great taste of spearmint. If preferred, by all means use peppermint extract or oil.

• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 2 cups milk
• 3 egg whites, beaten
• 1 -2 teaspoons clear spearmint extract*
• 3/4 cup white chocolate chips
• Multi-colored candy canes, for garnish
• 
  
• Whisk first 4 ingredients well together in a medium saucepan. Place saucepan over medium heat, stirring almost constantly until scalding and thickened. It will get foamy and start lightly boiling. This is the time to remove it from the stove, taking about 4-5 minutes. Stir in extract and chocolate chips until chips are completely melted. Transfer to a bowl, cover with film wrap and refrigerate at least 2 hours, or until completely cooled and set.
• 
  
• When ready to serve, remove from refrigerator and beat, vigorously, until as smooth as possible.
• 
  
• Divide among serving dishes, garnish with candy canes and serve.
• 
  
• * If you are unable to find clear spearmint extract, try oil of spearmint of another clear minty extract or oil. I love to keep this pudding as white as newly fallen snow. One teaspoon extract will give you that perfect, subtle flavor but if you prefer a more robust minty flavor, add 2 teaspoons.

Fall and Food

 
Well, it looks as if there won't be much in the way of colorful leaves when the National Fall Foliage Week begins the last Sunday of this month. Although there are a few vibrant leaves and quite a collection of them drifting down to my pool(I made a huge mistake placing my pool under the largest elm tree on my property), it is still a great time of year to get on outside with your kids, sans the cell phone. 

See more here about this New England-inspired holiday week. 

In the meantime, we will ease into using the oven now that the cooler fall weather has hit us here in the Northeast. 

Bacon-Jacked Jam   

A friend of mine(actually family)who owns the IGA in Orono, Maine advertised Bacon Jam on sale last week and it was the very first time I have ever seen it for sale. If you haven't ever tried it, you are in for quite a pleasant surprise. 

This jam is the perfect addition to a gooey American/mild Cheddar cheese sandwich or simply slathered on a homemade English muffin sandwich. This is truly for all bacon lovers.

 

8 ounces bacon, chopped small

1 apple, peeled, cored and small diced

1/2 teaspoon cracked black pepper

1/2 teaspoon paprika

1/2 cup each maple syrup and apple juice

2 teaspoons apple cider vinegar

2 tablespoons Apple Jack, or bourbon, optional 

Add bacon to a saucepan or large skillet and cook over medium heat until as crispy as desired. Carefully drain fat, keeping bacon in pan. Add next 5 ingredients and bring to a boil, stirring well. 

Reduce heat to low and simmer until most liquid has been absorbed, leaving just enough to hold the jam together. Remove from heat and stir in vinegar and Apple Jack, if using. 

Use while warm or transfer to a container, cover and refrigerate until needed.

Puffy Chicken and Dumplings  

One of the most sought after recipes has got to be Chicken and Dumplings. But isn't leftover turkey just as good? I think so! No matter what time of year it is, people have an affinity to this comfort classic, but they also want a simple and economical recipe, especially if uses leftovers. These are the softest dumplings you will ever make. If you have any leftover cooked vegetables, by all means add them right before the dumplings.

Nonstick cooking spray

1 pound cooked chicken(or turkey), chopped

1/2 small onion, minced

2 potatoes, peeled and diced

4 cups chicken broth

2 cups flour

1 tablespoon baking powder

1 teaspoon each salt and black pepper

1/2 teaspoon each dried thyme and rosemary

3/4 cup milk

4 tablespoon butter or margarine, melted

4 tablespoons water

3 tablespoons cornstarch

In a medium saucepan, coat bottom with nonstick cooking spary and place pot over medium heat. Add onions and cook until the onions have softened, stirring often. Add turkey, potatoes and broth. Bring to a boil. Meanwhile, make dumplings.

In a large bowl, combine flour, baking powder, salt, black pepper, thyme and rosemary. Stir in the milk and melted butter. Set aside. Make cornstarch slurry by mixing water and cornstarch until smooth; set aside. When broth is boiling, cook potatoes until they are just beginnning to soften, called crisp tender. This will take only 10 minutes or so, according to the size of your potatoes. Stir in the cornstarch slurry(see NOTE) until broth has thickened and it is smooth. Reduce heat to low. 

By the rounded tablespoon, dot the top of the stew with dumpling mixture. They will stay floating. When the entire surface is covered with dumplings, place tight-fitting lid over the top and simmer about 12-15 minutes, or until the dumplings have puffed up and are light as a feather when cut open.  Remove cover and serve immediately. 

NOTE: As you can see, I used cornstarch slurry instead of roux(melted butter and flour)as a thickener. I do this because using unlike roux, slurry does is easily and completely stirred into broth to thicken, unlike roux which is almost impossible to stir the clumps smooth when you have other items in the liquid.

Enough for 4 servings(or 1 hungry sole)

Apple Fritter Coffee Cake   

Ever wanted that great taste of apple fritters that you can simply mix, pour and bake? Here you have all that and more! Reminding me of banana bread, this perfect Sunday morning sweet bread can only be topped with that hot cup of coffee. It's Just That Simple!™

Nonstick cooking spray

1/2 cup(1 stick)butter or margarine, softened

2/3 cup brown sugar

1/2 cup milk

2 eggs 

2 teaspoons lemon juice

1 cup flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 large apple

1/2 cup raisins

Grease a 9-inch loaf pan with cooking spray; set aside. Preheat oven to 350-degrees F. 

In a large bowl, using an electric mixer, beat butter and brown sugar until smooth and creamy. Add milk, eggs and lemon juice, continuing to beat until well blended.

In a separate bowl, blend flour, baking powder and cinnamon. Add dry to wet. 

Peel, core and dice apple. Add to flour and butter mixture along with the raisins and continue beating, on low speed, until everything is thoroughly mixed. It does not have to be smooth.

Pour into prepared pan and bake 45-50 minutes, or until cracked on top and it bounces back in the middle when lightly pressed.

Remove from oven, cool slightly, loosen the edges and invert onto a large platter or serving dish.

Hearthside Apple-Sugar Cookie Tart 

Sweetly crisp and reminiscent of the coming Holidays. But why wait? Especially with apples ripe and ready to pick now.

Sugar Cookie Crust:

4 tablespoons butter or margarine, room temperature

2/3 cup sugar

1 beaten egg

1 teaspoon rum extract or vanilla

1 cup flour

Powdered sugar, as needed

Caramelized Apple Topping:

1 large or 2 small apples

2 tablespoons butter or margarine

2 tablespoons brown sugar

2 tablespoons granulated sugar

Cinnamon 

Nonstick cooking spray

Make Sugar Cookie Crust

In a large bowl, add the butter and sugar. With a stout spoon, mix very well. It doesn't have to be smooth and fluffy, just combined well. Add the egg and rum extract, continuing to mix thoroughly. Add the flour and mix until well incorporated. Sprinkle some powdered sugar on a work surface, transfer cookie dough and knead for 30 seconds,  continuing to add powdered sugar as needed to prevent sticking.

 Roll out to about a 1/2-inch thick and large enough to fit into a 9 or 10-inch nonstick, oven-safe skillet. If you don't have nonstick pan, a cast iron pan will work just fine.

Place rolled cookie dough on a sugar-dusted plate and put in refrigerator until needed.

In the meantime, preheat oven to 375-degrees F.  and peel, core and wedge apple(s) to 3/4-inch in thickness; set aside.

Heat 2 tablespoons butter into your 9-10-inch nonstick, oven-safe skillet over medium high heat. When melted, sprinkle both sugars over the butter evenly. Let cook until it becomes a light brown, or amber-colored. Keep an eye on this because once it starts to brown, it can burn in a matter of seconds, and you think baked-on lasagna is hard to clean........

Remove from heat and lay apple wedges in a circular pattern carefully into this sugar syrup using tongs if needed, reduce heat to medium, place back on burner and cook apples for 5 minutes. Carefully flip each apple wedge over, dust with desired amount of cinnamon and  cook an additional 5 minutes. Grab your sugar cookie dough and carefully place it over the apples, pricking the top of it for steam venting. Immediately put the skillet into the oven and bake 12-14 minutes, or until the cookie is starting to brown on top. Immediately remove from oven to rest for 1 minute, NO LONGER. Grab a plate the same size or larger, and immediately before the sugar begins to harden, very carefully invert your creation onto the plate. Spray a pizza cutter with nonstick cooking spray, or use a sharp, non serrated knife that has been sprayed, and cut into wedges. Enjoy while warm or let it cool to form an amazingly crispy, sugary, caramelized crust.

The FRIENDLIEST Town in Maine....so far

 Between August 1-5, 2022, my 11 year old son and I had the opportunity to spend the week in Rockport, Maine. He was performing with the Bay Chamber Music Schools Envision Program, culminating in a concert on Friday, Aug. 5. Thomas spent between 9-4 each day practicing a couple of pieces and since it took an hour and a half each way, I decided to just hang around town each day rather than travelling back and forth and I sure am glad I did....at least for the most part. 

My first day, or rather I should say my first hour, was spent enjoying the scenery and walks around town as soon as I could find my first cup of coffee. That simple "first step" seemed an easy one until I found it to be the toughest step of all, but more on that in a minute.

Rockport, Maine should be considered a stop over when visiting this neck of the woods in Maine because there is only absolutely nothing to do in Rockport, for adults and children, which is a wicked shame. I found this depressing observation out very soon after walking around. BUT......there were several saving graces that has now changed my mind. The first was a little place called Graffam Brothers Seafood. 

I will tell you much more in short, but first I want to mention the people of Rockport.

I felt as though I was in an episode of the Twilight Zone...honestly! From the moment I turned to walk down the street after seeing Thomas off for the day, the greetings began amongst the seagulls cries. "Good morning", "Howdy" "Hi there" and so many variations of a mornings salutation were immediately offered.....AND EACH WITH A SMILE!!!. Of course being the Yankee I am, I replied in kind, both audibly and with a returning smile. 

Graffam Bros. fish case

Well, maybe it was the fact that I was a stranger. Maybe I just caught everyone on a clear, warm and beautiful Monday morning. Nope, this happened every single minute I was walking around town, no matter what part of town. In fact, at least once a day as I was leisurely strolling about town, a person would actually engage in conversation if I asked about something. For example, one day I asked an elderly lady how far down the road Camden was and after telling me, she asked "Do you have a minute?" Of course I did! She began her 30 minute chat with her very first home purchase some 50 years earlier and ended with he husband passing 2 years before. No, although she may have been lonely, she was extending on a conversation I had begun with her about how beautiful the community was and how friendly the folks were in Rockport. She had honored her hometown with pride and I was happy to spend some time with her. 

I would like to mention just one more lady and her companion that I 'bumped into' while strolling as well, although I could go on and on. As I continued walking toward Camden to see if I could break up my day a little with some shopping, I noticed some beautiful flowering shrubs to my right and a lady tending to them. (I am going to shorten this so you will continue reading without getting bored.) She was a learned lady named Barbara and her companion Bob. Not only had I inquired about her flora but she began schooling me on how to care for, tend to these plants as well as her lifes' educational background. Too long to list here, she was a gem to talk to and Bob was just as cordial to me as well, never letting his facial expression offer anything other than a smile and genuine, small town graciousness. The both were such that I made it a staple to walk by their home every morning on the way to Camden and early afternoon coming from Camden. In fact, they have emailed me since with pictures of their plants as well as the names of them so that I can make some informed decisions here at my home. I look forward to running into both Barbara and Bob each time we visit Rockport and they too, reflect the laid back, productive and cordial, salty atmosphere of this town. Thank you folks!

The very first morning, my first job was to find a cup of coffee. One would think this would be easy but noooooo......There was not one place in this town to find a cup of coffee to start the day. Ordinarily this would have set the tone, but the saving grace was the greetings from everyone around. Everyone told me to walk to Camden if I needed one, which was "only a couple miles down the road". The walking did not bother me one bit. In fact, I had a lot of time on my hands anyway, so off to Camden I went. After rounding the corner where the new library was(a place where I spent a considerable amount of time as well) I spied a seafood market on my left by the name of Graffam Bros. Seafood.

Nothing about coffee in their windows but it couldn't hurt to try. I walked in the front door and of course was immediately greeted by good mornings from patrons and employees. But more importantly, as I looked to my left, it was like that movie moment where the music accentuates a glorious event. There they were, 6 pump cannisters with different coffees in each. A sign next to it stating a $1.25 price.

Walking over I saw some tables just beckoning me to sit down, grab a paper and relax. It reminded me so much of my parents restaurants.

A simple, brightly lit dining room that was more akin to a diner than a seafood market...which was just what I was looking for!

The first encounter I had with a member of the staff was a young transplant from another state in the midwest by the name of Harrison. I new he was a transplant because of our conversation we had when I walked up to the counter.

Finnan Haddie

He was a genuinely nice man who, along with everyone else at Graffam Brothers, greeted customers not only with a natural smile(as opposed to a forced one you often see so early in the morning) but with a willingness to engage with a customer, regardless of how busy he was.

A true gem to Graffams and the community. He stepped out from behind the counter to let me know the different types of coffee and the flavor profiles of all six flavors.

I told him I wanted a coffee that my spoon could stand straight up in...in other words STRONG! Although he told me about the intenseness of one of Carrabassett's coffee, he nudged me toward Jamaican Me Crazy...which was a great choice.

For the next couple of days, I made it a priority to stop here for my morning coffee, with Thursday morning being my most memorable coffee breaks. I decided to walk around this "shop" and see what else they had for sale. I was honestly blown a way! Not only did they have a fresh seafood case(two of them in fact)but the prices of the fish, mollusks, shellfish and seafood were honestly outstanding. 

I again saw Harrison behind the counter and after exchanging greetings again(with the same gratuitousness as the first time I might add)I asked to speak with the manager on duty. After just a minute, a man came up to me, offered his hand in introduction and said he was Leni. I introduced myself as well and he was actually the owner. After a few minutes of banter, he walked with me around his place as I asked him questions about items in his freezer, fish case and dry goods. Now the entire time, he was carrying his money bag, obviously on his way out the door to make his morning deposit, but he still took the time to answer each of my questions and extend the same type of cordiality his employee extended. 

Why did I need to ask him anything? Let me just say I was truly feeling the Yankee blood and the New England food historian part of me coming out. He had finnan haddie in 3-4 pound filets for sale. Other than a great friend and family member of mine in Orono who owns the Orono IGA, by the name of Bob Craft, Leni's store was the only other place I found this childhood(and true New England)favorite. On top of that, he carried salted cod. Not many of you will be familiar with this true Yankee original, but there was a time when families had cod balls or cod cakes or simply salted cod simmered in milk for a weekends meal. And Graffam Bros. had this centuries old staple in a packaging that instantly brought to mind the 1800s. It was sold in real wooden boxes!

He also carried probably the best chowder I have had in a long time, with the prices reflecting pre-supply chain and inflation levels. And his prices were the same across the board. In fact, take a look at his menu board!  He introduced me to one of his cooks, his daughter. He introduced me to another worker, again another daughter. Both just as pleasant as everyone else at Graffams. His dry goods section also reflected a small New England community with local fudge(CHEAP I might add)Bar Harbor Foods products(of which I am intimately knowledgeable of) and a range of Swedish products, including a cracker that easily takes place of the now defunct Crown Pilots for our chowdah. 

I truly could go on and on about this place but will conclude by saying that directly across the street was Graffam Bros. eat outside "picnic" area. I say picnic because that is exactly how I noticed everyne enjoying themselves after getting there food from the shack. No cell phones or any distraction, just families sitting on picnic tables enjoying Graffam Bros. fare. Kudos to you folks for making an out of towner feel at home from your initial greeting to "See you tomorrow".

It was a truly great experience!

I need to give a shout out to Brother Shuckers as well. When Thomas and his musical peers had their lunch down at the shore every day, I happened to stop in at this nondescript food trailer. I immediately saw their chalkboard and in particular the Pub Dog. I grilled hotdog with grilled onions. I asked the owner what the onions were seasoned with, if anything at all. He said only Maple Pepper. I had never heard of it but it sure sounded like a perfect combination. I ordered it while Thomas was playing with his black lab. It was actually the BEST hot dog I have ever EVER had. Kudos to you as well brother Shucker! (And by the way, his menu consisted of shucked oyster......and clams. Something you don't see often. I have forgotten other items but suffice it to say, it was a varied menu and very worthy of my business again and again.....)

Thomases week at the Bay Chamber Music school was just as enjoyable to him. He met some wonderful friends, of which two of them wanted to stay in touch until they see him again next year. Both Josie and Sophie Davis(two of the violin teachers at the school)were a perfect match to not only handle the 20 or so children that attended but were an inspiration to the future musicianship of each.

They made it fun and exciting for Thomas each and every day and that is exactly the point I have been trying to make for some time now. Times have changed since I was a child taking violin lessons. Children have so much technology at their disposal now that easily takes over their interest over instruments.

You have to adapt to the times and the Bay Chamber experience did just that. Thomas thoroughly, and I mean thoroughly, enjoyed interacting with his peers and each of them treated each other with kindness and fun. 

To round off my experience in Rockport?? It was a far cry from the sky high prices in Camden, a huge leap from any culinary mecca found in large cities and if I had known there was a Reny's just around the corner from downtown the first day I was there, there would have not been any reason to walk all the way to Camden each day. 

It was the most friendliest town I have ever visited...anywhere!

The Maine Summer Youth Music Camp and others.....

This monologue may rub some of you the wrong way, especially those who deem yourself a tax bracket or two above others simply because you are a teacher of classical music. And that is okay. Read on to understand what I mean.

 I want to vent a minute with regards to this Maine Summer Youth Music Camp(MSYM)held at the University of Maine School of Performing Arts. In particular the Junior Camp held every summer for a week. Click here for more information. 

I was fortunate enough to have been a first violinist in its very first "camp" all the way back in 1972, 50 years ago this July. I was the same age as Thomas is when I attended and we both thought that it would be exciting and very beneficial for him to go to this. I fondly remember attending during the day, eating my lunch outdoors on the grass and just plain having such a wonderful time! Although I was THE youngest one in this orchestra and didn't have a single friend there(because all the others were teens)I still have such wonderful memories because it was just during the day and I was home with my family at night...as I believe 10 year olds should be. 

Anyway, I should have dug deeper before taking any further steps because I found out that it was no longer a day session for 5 days. We live over an hour away and I had to have him there by 8 in the morning and could pick him up at 9 at night. So 8 am to 9 pm for a 10 year old was bad enough until I figured in the driving time, which would have made it from 6:30 am to 10:30 every single day! We decided this was simply not conducive to our goal of keeping Thomas interested and happy with the violin. 

I( reached out to Mr. Chris White, director of this program, in order to see if there was anyway whatsoever we could shorten the days so that Thomas could still attend. It was important to him because his conductor, Sascha Zaburdaeva (see her profile here)

is the principal teacher and conductor of this camp and he really does adore her, as I do because she is really REALLY great with children. After emailing and speaking with Mr. White on a couple of occasions, the earliest he could do was 7 pm, which was still not acceptable. I know many of you would feel fine with this but being a 5th generation violinist myself and being taught by my father as well as other teachers, notably Mrs. Lindz and Mrs. Marian McKenney of Bangor, Maine, I understand what it takes to keep children interested, happy, proud and desirous of continuing with the violin, and to layer on so much time on  a child is NOT the way to do it. Things were different back when I was a child because we didn't have electronics to occupy our spare time, therefore the number of music students were triple what it is now. So we need to adapt. We need to fit in enjoyment in the least amount of time so that interest is not lost. 

Well, this type of sentiment was lost with Mr. White, plus it didn't help that he was not the least bit personable....not even close. It just bolsters the persona that classical musicians, teachers and those involved in such, have a "holier than thou" attitude. Even many of the parents I have come across whose child is a musical peer of Thomases in the orchestra have the same type of aloof personality. (I think that is why I smile when they hear Thomas playing, and at only 2 years of learning, he is an advanced student and he takes joy in knowing his playing is above many of his contemporaries who have been playing for more years.)

Couple this with the fact that his excitement is doubled whenever he is playing fiddlin' music! His grandfather, great grandfather, gr. gr. grandfather and gr. gr. gr. grandfather all played fiddlin' music at various grange halls of old in Maine since the mid-1800s and that only causes more of a "nose pointed up" attitude from other parents of classical child musicians. Besides the BSYO, the Bay Chamber Music Schools Envision Workshop in Rockport, Maine in 2 weeks, fiddlerman.com has given him such joy. He participates not only is discussions in the many forums on this site, but learns a great deal about fiddlin' music, is invited to perform in the myriad of group projects and is helped along by some wonderful members. Even Pierre, fiddlerman himself, is not a stranger when it comes to personally reaching out. A wonderful group and we are lifelong members of this extraordinary site.

It was a shame that I had to pull Thomas from the MSYM camp this year, because those in charge have no clue how to teach. And I am not talking about knowledge, of course they are professionals in their fields. I am talking about changing with the times and understanding how to keep children active and interested in a musical instrument. ....or even caring for that matter. You could be the smartest, most proficient violin teacher in the world, but lack the common sense as to exactly what it takes to make a child happy and want to thrive in this musical atmosphere of today, i.e. classical music. This is not 1970 on back! If the School of Performing Arts, and Mr. White, would have just continued with the day schedule, it would have been more of an incentive for more students to enroll. It was such a pity that Thomas could not have experienced the joy I did...50 years ago.

Now we have the Bay Chamber Music Schools, Envision Program in Rockland. I have enrolled him here and their hours are most appropriate for learning, having fun and keep a child wanting to continue playing. Click here to see more. Josie Davis(see her profile here) has been a peach to talk to. She immediately responds to my emails, answers any and all questions and is superb in making the violin an instrument of pleasure, rather than work. (See an article about her and her sister Sophie here) 

Sophie and Josie Davis, sisters

 Even though it is still about an hour away, my son can be home for supper, learn from some of the best violinists in Maine, be in the company of his peers and above all, be in the musical care of a lady who obviously is grounded when it comes to children and what is needed to keep them interested in the violin. (I am willing to bet that she has children who mean more to her than sounding classically trained). If not, she should, LOL. 

  Regardless, we are thrilled to be part of this and look forward to many more years of involvement with the Envision program.....maybe even come back when Thomas is a famous violinist "making lots of money on stage"(his words) and perform as a soloist.

My point from all of this? Follow Josie's(and her sisters) way of teaching. Make it enjoyable, fun, exciting and at the same time learn! Don't think this is back a generation when ps4's, cell phones(I threw mine away many years ago and haven't looked back because my moments with Thomas as we are walking downtown, at the park or simply shopping mean more to me than being glued to that darned thing). Don't ever think your child is the best simply because they strictly play classical music. Thomas is advanced because I give him the time for everything else in his life and if he wants to play some downhome fiddlin' double stop reels...have at it. Heck, I might just be slapping my knee while he is doing it! My grandfather, Samuel Bailey, was classically trained at the Boston Conservatory in the 1920s, yet his favorite piece was......Fiddlin' The Fiddle, by Rubinoff. He loved that piece so much that when Rubinoff came to Maine in the 1950s, my grandfather was his guest at the head table when he got up and played Fiddlin' the Fiddle in 12 variations!!!