At the end of July, our little clan took a long plane ride across the country. We ended up on Ripley Neck, a tiny little peninsula that juts out into the middle of the Atlantic Ocean. It was glorious.
The peninsula is technically part of the state of Maine. Which means I ate more lobster over the 7 days we were there than I'd ever eaten before. It was glorious.
We stopped for our first lobster roll about 30 minutes after we climbed into the rental car. Mr. S was so excited. He knew exactly which shack he wanted to patronize. We even let The Bean have a bite of the crustacean goodness (don't worry, she's not allergic to shellfish). And this was her first response. It was hilarious.
About a half second later she had her mouth wide open for another bite. Then, because I'm selfish with my shellfish, I switched her to French fries. She didn't mind.
The reason behind the trip is that Mr. S's grandpa, Art, and his wife Charlotte summer in the family house on Ripley every year. And in the nearly 5 years I've been married to him, Mr. S has managed to not schedule in a trip to Maine. He's totally been holding out on me!
Needless to say, we're definitely going back next year if I have any say in the matter.
I mean, lobster! Blueberries! Lobster!
Did I mention the lobster?
Mr. S's family came along for the fun too. The Bean's Grandma and Grandpa, plus the Monk and the Poet. (We have the most interesting extended family ever)
Great grandpa Art and great grandma Charlotte were wonderful hosts, even providing Bean-watching services while she napped on the daybed.
Charlotte, a visual artist in her own right, also dabbled in the culinary arts while we were there. Including the lemon bread this recipe is based off of. Hers has walnuts, but no blueberries. Which I consider nearly a sacrilege, seeing as there are blueberries EVERYWHERE up there. I'm not kidding. They grow like weeds.
So, with great apologies to Charlotte, here is a Blueberry Lemon Bread. The way it always should be when one is in Maine.
Add all the ingredients to the bowl, reserving 1/4 c sugar, 3 tbsp lemon juice and the blueberries.
Whisk vigorously until smooth.
Add blueberries. Stir gently.
Pour into greased loaf pan and bake.
Mix sugar and lemon juice, pour on finished bread.
Remove from pan after glaze soaks in.
Just TRY not to eat it all in one sitting!
Blueberry Lemon Bread
Adapted from Charlotte's recipe
1/3 c vegetable oil
1 c & 1/4 c sugar, separated
1 tbsp lemon zest
1 tbsp & 3 tbsp lemon juice, separated
1 1/2 c flour
1 c milk
1 tsp baking powder
1 tsp salt
1/3 c Maine blueberries (canned, frozen or fresh)
Preheat your oven to 325. In a large bowl, whisk together all ingredients except the blueberries, 1/4 c sugar and the 3 tbsp lemon juice. Add in blueberries (drain if using canned) and stir gently. Pour batter into a greased loaf pan and cook for 70 mins, or until toothpick inserted in center comes out clean.
Mix together remaining 1/4 c sugar and 3 tbsp lemon juice and pour over warm bread while still in pan. Wait until bread cools to remove from pan.