June greetings to everyone linking up kitchens around the world through Celia at Fig Jam and Lime Cordial.
You know it’s spring in New England when you can easily find lobster at the local market. My daughter brought this one down from Maine. It was too cold to eat outdoors but we enjoyed a feast at our kitchen table. We’re waiting for fresh corn on the cob to come into the local markets.
This month in my garden, the lettuce is just about ready to harvest. I have already been picking herbs including cilantro (pictured in front), mint and sage.
This month, I’m participating a fun”Pieathlon” bake-off of retro recipes organized Yinzarella at Dinner is Served 1972. Stay tuned for a post about the pie I contribute plus links to several others.
Work and travel has kept me out of the kitchen too much lately but I did bake a chocolate-zucchini cake for my daughter’s birthday. Decoration was still in progress when I took this photo but I’m heading in the direction of fresh fruit and confectioner’s sugar.
I also bought a few new cocktail glasses and a book for ideas. Now we just need a bit of warm weather to inspire those frozen blender drinks. See you next month!
Lobster!!! Easily found? Lucky woman indeed.
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Not only are we getting the lobster, but Marketbasket prices are starting to come down from the winter peak too. How much better can things be than lobster and corn on the cob – although we’ve got a while before the corn. As they say “knee high in July”.
In New England, we have to take advantage of anything fresh when we can find it! Thanks for stopping by.
Craving a lobster roll now from Luke’s Lobster but a long way to go from Australia!
Oh how I wish that lobster was on the spring menu here. Too tropical, alas….
Always interesting to see what happening xxx
Thanks for visiting!
Clara, that lobster and your chocolate cake got my attention! Love you new cocktail glasses, too — enjoy sipping your way through that cookbook!
Thanks for stopping by! I’m happy that it’s lobster season again.
Clara, your lobster photo intrigues me – where are its claws? Over here our lobsters don’t have claws – I think they’re what you might call crayfish. And as you’ve probably guessed from all the Aussies telling you how lucky you are – lobster over here costs a fortune! Often up to $60 each! 🙂
Celia, we removed and ate the claws so that the lobster could fit on that narrow plate. We are indeed lucky here. When I was growing up in Virginia, lobster was a luxury that only the most expensive restaurants served. Our delicacy was fresh crabmeat. Thanks for hosting our forum each month!