Magic Apple

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We’re about 3,500 feet up and my head is spinning. My heart is pounding everywhere except in my chest- in my ears, in my temples, in my feet, and OH MY GOD my quads are on FIRE. I’m out of breath, and hating myself for not being in better shape. For not being able to propel myself up this mountain as fast as the rest of the group. The self-doubt comes rushing in and I lean up against a tree, wheezing. And then, Trevor hands me an apple.

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It was a magic apple. Bright red and small. Sugary but not too sweet, juicy and crunchy and purely satisfying. It lifted me out of my own head and put the pleasure back into hiking. The last 1,589 feet weren’t easy, but they were far from torturous. My thoughts changed from shit-talking my abilities to positive reinforcements of my own strength. We summated Mt. Lincoln, all 5,089 feet, in an hour and a half.

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One of my very favorite parts about hiking, aside from the spectacular views and the sense of invincibility, is that food takes on a whole new meaning. Whether it’s a handful of trail mix or an apple on the way up, a hummus-cheese-and pickles sandwich at the top, or even downing the last drops of your water bottle, you can taste with every bite or swallow new strength coming into your body.  You can almost feel every glorious calorie finding its way to the parts of your body that need the most repair.

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It made me think about all the meals I have when my body isn’t being heavily strained. “Food as fuel”- the notion that we should eat solely to keep our strength up- has never been a motivating concept for me before. I believe food has purposes far greater than simply caloric intake. Food brings friends and family together, it can connect you with the seasons and to your community, it can bring back memories of wonderful times and people, or food can be just be simply fun.

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But there’s nothing like a long hike to help you take stock of how much food for fun vs. food for fuel you’ve been enjoying recently. Last weekend’s hike helped me to re-evaluate my diet. I noticed that my portions have been a little large lately, and that there really isn’t a need to snack between meals unless you have a workout you’re prepping for, or unless you’re really, really hungry.

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And if you are really, really hungry- eat an apple.

Foraged Summer Feast

mushroom harvestWe’re into August already, but this weekend was the first one that really felt like summer. Our good friends Jill and Joe came up for a visit, and reminded us of the pure joy that can only be found in a full day with absolutely nothing to do.

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We took a long nature walk, talked about our dreams for the future, and ate really, really good food.
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During our walk in the woods, they showed us how to look for coral and oyster mushrooms. We harvested them and added them to our CSA chanterelles and black trumpets. We then paired them with our new favorite pasta recipe, good Pecorino Romano, fresh heirloom tomatoes and basil.

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Oh, and big goblets of Wild Sumac Margaritas!

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This dinner was the perfect nod to summer’s bounty. I insist you find some good mushrooms, good friends, good tequila, and make this immediately before summer starts to disappear.

 

Foraged Summer Feast

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Catching Peak

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This weekend, Trevor and I were fortunate enough to attend Maine Huts and Trails’ second annual Harvest at the Huts: a five course, sustainable, local meal served at Stratton Brook Hut. It’s a three mile hike up a hill with stunning views of Sugarloaf Mountain and the Bigelow Mountain range.

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We were utterly blown away.

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The guest chef, Jordan Rolleston, outdid himself. Every ingredient was brought up to the hut from a local Maine farm. No course was quite what we expected- the oysters were paired with a blueberry vinegar, the “salad” was made from pickled apples and squash, the rabbit dish was served with pine nut breadcrumbs.

Each course was paired with an exceptional wine. The 30 or so other guests there were warm and rugged (our two favorite qualities.) It was a weekend to remember, and repeat.

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Our favorite course was the lobster veloute- a rich and creamy soup studded with big chunks of Maine lobster and dotted with chive cream.

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Though the rabbit pappardelle and the honey cake dessert were close runners up.

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Our sommelier was knowledgable, attentive, and friendly. He’d come around with every course and tell us small info-bites about each wine and why it was chosen:  “It’s got a fresh ripe overtone with an undertone of butter,” “The perfect example of what a Sauvignon Blanc should be,” “It has a velvety smooth taste which pairs well with the velvety smooth rabbit.”

Our favorite description was, “If I had to characterize a Syrah, it would be a cowboy wearing a tuxedo!”

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We paired up with another newly wed couple, Ben and Petra, and deemed ourselves the kids table.

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We slept in bunks that night, waking several times to marvel at the stars. Trevor pointed out the Andromeda galaxy- a cluster of bright infinity.

The next morning we woke to coffee and blueberry pancakes with local syrup- and somehow managed to keep eating. We enjoyed a slow and easy hike back to our cars, stopping at every viewpoint we could find.

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Since we were right next to Sugarloaf, and becuase it was the Great Maine Outdoors weekend, we decided to indulge in a lift ride up Sugarloaf mountain on our way home to take in the views one more time.

On our way down the mountain, our lift guide told us, “You guys are lucky- you just caught peak this weekend.”

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We are indeed exceptionally lucky. My advice to all Mainers? Take some time this week and go someplace quiet where you can completely revel in this color explosion. There’s something about the energy in the woods this time of year that lets you be your best self- surrounded by nature, free from worry, and filled to the brim with gratitude and love.