Tuesday, June 20, 2017

Dinner in Under 30 Min.

Tomato and Roasted Red Pepper Parmesan Sauce

Barn Door @ Old Vines Wine Bar

3C Tomato Puree
2/3 Jarred Roasted Red pepper
2 Tbsp. Olive Oil
1 Med Onion
2 cloves pressed garlic
1/4 tsp Red Pepper Flakes
2 Tbsp Tomato Paste
1 c 1/2 and 1/2
1 C Grated Parmesan

  • Puree fresh tomatoes along with 2/3 of jar of good roasted peppers
  • Heat olive oil in pan , cook  diced onion golden and soft ( not brown)
  • add garlic and red pepper flakes cook 30 seconds more
  • add in tomato and pepper puree cook 15 min.
  • now the 1/2 and 1/2 with the Parmesan cook till the cheese is melted
  • toss with pasta and top with loads of fresh basil

Monday, June 19, 2017

Barn Tour

Welcome to my happy place! The barn at Hooves and Hounds Farm.
My barn is my sanctuary , so I thought today I would give you a tour.

The front entrance

Mike and Tom's side

Mack's side

Crazy full tack room and cats space

From the back side

and a look in from the back door

Thank you for stopping in , come back soon.

Saturday, June 17, 2017

Living Local and Launch and some Links




Sailors & Sirens 5K9:15 AM – 10:30 AMKennebunk Lower Village – Franciscan Monastery
Sailors & Sirens Post Race Party10:30 AM - 12:00 PMKennebunk Lower Village - Toroso
KBIA Cove Walk10:00 AM – 12:00 PMKennebunk Beach Improvement Association, reservations required at 967-2180
Ship Building Odyssey Experience10:00 AM – 1:00 PMKennebunk/Kennebunkport – Brick Store Museum - Tickets Here
River Tree Arts Artisan Market & Maritime Painting10:00 AM – 3:00 PMKennebunk Lower Village - River Tree Arts
Rain Gutter Regatta10:00 AM – 4:00 PMKennebunk Lower Village - Make It KPT
Crafts on the River10:00 AM – 4:00 PMKennebunkport - White Columns Lawn
Launch! Buoy Bounce10:00 AM – 4:00 PMKennebunk Lower Village - Lower Village Park & Playground
Living History Costumed Interpreters10:00 AM – 4:00 PMKennebunkport
Merchant Treasure Hunt: Map pick up at any participating stores, local inns & hotels or at the Chamber and Kiosk.10:00 AM – 5:00 PMKennebunk, Lower Village Kennebunk & Kennebunkport
Captains Cook-Off11:00 AM – 1:00 PMKennebunk – Waterhouse Center - participant application here
Ahoy Mutties Photo Booth11:00 AM - 2:00 PMKennebunkport - Digs, Divots and Dogs
Kennebunkport Brewing Company Tour11:00 AM – 5:00 PMKennebunk Lower Village – KBC Gift Shop
Captain's Garden Party1:00 PM - 3:00 PMKennebunkport - Captain Lord Mansion & The Captain Jefferds Inn
Kennebunkport Historic Walking Tours2:00 PM – 4:00 PMKennebunkport – White Columns
Visit a Shipping Village Lecture3:00 PM – 4:00 PMKennebunkport – Clement Clark’s Boathouse
Lobster Bake4:00 PM – 7:00 PMKennebunk Lower Village – Pilot House Boatyard - Tickets Here
Rock the Boat After Party8:00 PM – 11:00 PMKennebunk Lower Village – Spirit of Massachusetts - Tickets Here
River Lights Parade Watching Dessert Party8:30 PMKennebunk Lower Village - Federal Jacks - Tickets Here
River Lights Parade9:00 PMKennebunk Lower Village, Kennebunkport




Blessing of the Fleet8:00 AMKennebunkport – Cape Porpoise Pier
Rain Gutter Regatta10:00 AM – 4:00 PMKennebunk Lower Village - Make It KPT
Merchant Treasure Hunt: Map pick up at any participating stores, local inns & hotels or at the Chamber and Kiosk.10:00 AM – 5:00 PMKennebunk, Lower Village Kennebunk & Kennebunkport
Kennebunkport Brewing Company Tour

11:00 AM – 5:00 PMKennebunk Lower Village – KBC Gift Shop

Farm House Dining

Mason Jar Salad


  • 1/2 carrot, peeled and end trimmed
  • 2 radishes, peeled and ends trimmed
  • 1/2 English cucumber, end trimmed
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1/2 cup  cooked quinoa or brown rice
  • 1/4 cup ) cherry tomatoes, halved
  • 1 oz. feta cheese, crumbled
  • 1/2 avocado, pitted, peeled and thinly sliced
  • 2 Tbs. toasted almonds or sunflower seeds (optional)
  • 1/2 cup salad greens

1. Using a spiralizer fitted with the fine shredder blade, spiralize the carrot, radishes and cucumber, stopping to cut the strands every 3 to 4 rotations.

2. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. Pour the dressing into a wide-mouthed mason jar. Layer the quinoa on top of the dressing. Place the carrot, radishes, cucumber and tomatoes on top of the quinoa. Layer the remaining ingredients in this order: cheese, avocado and almonds. Place the salad greens on top and screw the lid on the jar. Refrigerate until ready to eat, up to 2 days.

3. To serve, shake the jar to distribute the vinaigrette and eat right out of the jar or transfer to a bowl. Serves 1.

Thursday, June 15, 2017

Home Grown


A few summery sprigs in simple vases ,brighten my day.
Warm long days and sweet nights. I highly  recommend you pick (or purchase at the farmers market) a bunch of summer blooms.



Purple Iris

Tuesday, June 13, 2017

Eat Maine Fare

We are finally creeping up on my favorite time of year, the bountiful harvest.
Right now I have loads of eggs, local spinach, lettuce, basil, kale and rainbow chard at my fingertips.

Wednesday promises a break in the heat , we will be having home made pizza loaded with fresh basil.

Thursday : Grilled Balsamic Flank Steak and Kale Chips

Friday: Skillet Chicken Cacciatorie

Saturday Zucchini Boats