Island Time, Part 2

If you missed Part 1, you can find it here.
Not too far from Blue Hill, a big bridge that reminds me of the Golden Gate bridge leads to Little Deer Isle.


From there, a short causeway got me onto Big Deer Isle.

The winding roads lead through a secluded, private world of lobster fisher families in a beautiful landscape. With Sunday afternoon there was a sleepy feeling in the air with empty streets, and people hidden in houses.

Stonington is a small village with a short stretch of main street. In recent years, it has added a new coffee shop, 44 North Coffee, and a handful of restaurants, Aragosta.

Island Time, Part 1

Stonington on Deer Isle, ME, is the quintessential Maine village: scenic, cozy, sleepy, beautiful, authentic and far removed from the realities of the real world. The true island feeling. 

For me, a must-stop the Blue Hill Coop, for its eclectic selection of organic foods, home-made salads and sandwiches to pick up some picnic lunch.









An old store, converted into a mix of espresso bar, chocolatier, and flower store.


The art box --- a converted old cigarette dispenser.

Endless summer

It’s August. Another month of summer ahead. Everyone enjoying the magical summer days of Maine. Here are some impressions from Camden, where the harbor is full, the tourists plenty, Shakespeare’s Tempest is performed outdoors this summer.

Summer in Maine

On the way to North East Harbor, Acadia.




Local pottery.







Teahouse, Bar Harbor.


And more of the same.

Persian Chickpea Lentil Soup with Dill

I ordered this wonderful soup a few weeks ago at Chase’s in Belfast,  a “Persian chickpea soup with spiced and dill.”  The dill made all the difference in the soup. This recreation comes close, but the original is tough to beat.

Persian Chickpea Soup with Dill

• 1 teaspoon extra-virgin olive oil
• 1 large onion, chopped 
• 2 large garlic cloves, chopped
• 2/3 cup dried chickpeas (garbanzo beans), sorted and rinsed
• 2 cups vegetable broth
• 4 cups water, divided
• 1/3 cup green lentils, sorted and rinsed
• 1 pinch of cinnamon
• 1/2 teaspoon garam massala
• 1/2 teaspoon turmeric
• dash of honey or agave
• Salt and freshly ground pepper
• 1/3 cup chopped dill
• 1/2 cup chopped cilantro
• 1 teaspoon dried mint

1. Heat the oil in a medium, heavy-bottom saucepan over medium heat. Add the onion and cook, stirring occasionally, or until it is soft. Add the garlic and cook over medium-low heat, stirring often, for 1 minute.
2. Add the chickpeas, the broth and 2 cups water to the saucepan. Stir well to blend in the onion mixture and bring to a boil. Cover and cook over low heat for 1½ hours.
3. Add the lentils, spices, salt, pepper and 2 cups water. Return to a boil. Cover and simmer over low heat until the chickpeas and lentils are tender, about 30 minutes.
4. Meanwhile, mix the dill, and cilantro.
5. Add the dill and cilantro to the soup. Cook over medium heat, uncovered, for 2-5 minutes.
6. Ladle the soup into a bowls and garnish each serving with a fresh dill. Serve hot.