After we visited Bar Harbor and had the mandatory hot lobster rolls, we wanted to explore Maine a little further. The Two Rivers Campground where we parked our RV was only a few minutes’ drive from downtown Skowhegan, Maine. Located by the banks of Kennebec River, Skowhegan is known for its impressive class IV and V rapids, which are coveted by enthusiast whitewater rafters. However, all we knew about it was that Louise, a friend whom we knew from our dancing days, lived there. We enjoyed seeing her again and she joined us on our visit of nearby Portland, Maine.Continue reading “Portland, Maine”
We arrived in Maine after an enchanting road trip from Quebec to Skowhegan on Route 201, and settled in at the Two Rivers RV Park, a quiet campground on the banks of the Kennebec River and Wesserunsett Stream.Continue reading “Bar Harbor and Cadillac Mountain, Maine”
The Old Canada Road (U.S Route 201) is a scenic byway connecting Quebec with Skowhegan, Maine. It follows the Kennebec river and the old trading routes of the Abenaki native tribe, who were original to Vermont, New Hampshire, and Maine. After European colonists arrived, many tribe members fled to the Quebec region, while few remained in Maine. To this day, the old road is still an important trade route between Canada and the US. In the fall, it offers travelers miles of enchantment and many scenic stops along the way.Continue reading “New England Scenic Byway: Old Canada Road 201”
From golden to ruby red to purple and blue, berries are nothing short of edible art! But their true beauty lies within: these little gems are packed with antioxidants and vitamins, that are good for you, head to toe.Continue reading “Small But Potent – Berries”
Jana’s Berry Simple Syrup
1 cup of water
1 cup of sugar
1 cup of mixed berries
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Add the berries and cook them just enough for the juice to mix in. Remove from the heat. Add to pancakes or waffles.
Jana’s Blackberry Basil Jam
4 cups blackberries (you can do smaller batches but not bigger)
4 cups sugar
handful of fresh basil leaves
1 lemon (juice)
Take the basil and sugar and mix them in a food processor until the basil is all ground up with the sugar. In a large sauce pan, put equal parts of blackberries and basil-sugar mix. Add the juice of a lemon and cook the ingredients together until the mix sheets off a cold spoon. Simmer for 20 minutes. Store in jars.
NOTE: You can make smaller batches but not larger.
Courtesy of Jana Graziano, Clear Springs Farm, TN