You know how it feels when you’re falling in love? At first, it’s all hot and heavy and you can hardly think of anything but being with the other person. You live them, breathe them, you almost want to EAT them! But things eventually steady. The boil, though still burning, simmers down and you start to see stuff you hadn’t seen before. And often it’s these subtleties that’ll either END IT or enchant you all the more.
Portland
Fore River Sanctuary Samosas with Mango Dipping Sauce
I don’t typically cross-post across my two blogs, preferring to compartmentalize my life (hah) but I’ve been so busy recreating this recipe I didn’t get round to writing anything else. So indulge me.
Portland Trails is holding a “Trail Gourmet” Recipe Contest and I won’t beat around the bush. I’d like to win. I thought long & hard about which of my recipes to enter, and while walking the Fore River Sanctuary this week it came to me. SAMOSAS. I’d created a fantastic low sodium recipe for samosas four years ago, shortly after launching The Daily Dish. While a little time intensive to make, these samosas freeze beautifully and would showcase one of Maine’s premier agricultural crops: Potatoes! Samosas are perfect hiking fare. Small and portable, yet hearty and filling. They’re a healthy meal in an incredible, edible wrapper. And they’re DELICIOUS – especially with the tangy subtle sweetness of the mango dipping sauce, which is easily toted in any lightweight lidded container. Double dipping a MUST! So if you’re craving something extraordinary the next time you head out on the trail, look no further than Fore River Sanctuary Samosas with Mango Dipping Sauce. Gourmet vegetarian snacks that pack a healthy, meal-like punch – NO SILVERWARE NECESSARY!
Serendipity.
Sometimes things just magically fall into place. In the past three weeks, I have done more than settle into a new city and apartment. I’ve also managed to land myself a sweet new job. And by sweet, I mean SWEET – as in BAKING. My very own sticky buns for a bakery around the corner. As the recipe itself came to me in a dream, and this is for me a dream job, you can imagine my state of mind right now. A little bit country, a little bit rock-n-roll. And a whole lot of WOW.
Three months ago, if you’d told me I’d be living in Portland, walking my kids to school, and baking for a living, I’d have told you you were crazy. But here I am. The first time we visited – wwaaaaayyy back in February – a sign greeted us at the border.
Who would have known>?