Here I am in Lubec, Maine, the furthest east point in the US. The newspaper calls itself the furthest east newspaper in the US, one of the gift shops calls itself the furthest east gift shop in the US, a potter here calls herself the furthest east potter in the US…well, I think you get the picture. To me it feels like the edge of the world. I look out at the ocean and feel like I have come to the edge–especially because we have had so many foggy days.
So, what brings me out here to Lubec, you may ask. Well, I’ll tell you–my daughter Gabi
is out here for the summer doing an internship with the West Quoddy Head Light House Keeper’s Association. I had been wanting to get out of the city to work on a rough draft of my third novel, which is a sequel to my first. Happily, July is also the time for Camp NaNoWriMo, which is an online camp where the goal is to write a 50,000 word first draft of a novel. I did the regular NaNoWriMo, which is in November, a few years ago–I think it was 2011–and wrote a first draft of my second novel. I arrived here on June 30 and started writing on July 1. So far so good–at least as far as word count goes. I offer no opinion as to the quality of the writing. Yet for me the best way seems to be to just do it and keep going and try not to worry, at least while I’m writing, about whether its good or not. My other secret is to write it and then not look at it for a month or two, because I am sure that I would hate what I wrote if I read it as soon as I finished.
While I am here, I am staying at
While I’m here, I’m staying at the Artist’s retreat. There is a gallery on the first floor and an apartment, where I am staying on the second floor. The kitchen is also on the first floor.
Which brings me to dinner. The weather turned cool this evening as the edge of the hurricane passes over us. I figured it was a good night for soup, even though most of the rest of the US is grilling something. So I made some lentil soup and corn bread, and Gabi made a salad and we had watermelon for dessert.
I got the lentils for the soup and a few other ingredients at Sun Porch Industries, which is a little bakery and organic food store that is on the owner’s sun porch! The rest I got at the local IGA which is just down the block from here.
Anyhow, here is the recipe for the lentil soup:
Furthest east lentil soup in the US
2 tablespoons butter
2 tablespoons olive oil
1 onion–I used a sweet vidalia onion–chopped
3 carrots chopped as finely as you like
3 stalks celery, with leaves, chopped
1 pound lentils
8-10 cups water
Fresh thyme–2 teaspoons or more
Fresh parsley, chopped, about 1/4 cup
You could use other fresh herbs or skip them if you don’t have any
Heat the oil and butter in a soup pot. When the butter is melted, add the onions. Saute for 3 or 4 minutes then add the carrots and celery and let them saute until they are soft. If you want to do it the way I did, add the vegetables, turn the heat down to low and then go out to your front lawn and watch the 4th of July parade pass by. Then go back inside and add the lentils and water. Bring everything to a boil, reduce the heat, cover and simmer for about 45 minutes or until the lentils are soft. Then add the fresh herbs, if desired and available, and salt to taste.
While the soup is simmering, you have enough time to make some delicious, gluten-free, dairy-free cornbread.
I used this recipe, but instead of 1 1/2 cups of yogurt, sour cream or buttermilk, I used 1 1/4 cups unsweetened almond milk mixed with 2 tablespoons of cider vinegar. It was a little bit crumbly, but light and delicious. I baked it in the ceramic pot shown in the photo, because that was what was available, it took a little more than half an hour to bake, but it was worth the wait.
Well, that’s all for now. Happy independence day!