Calendar Pick of the Week:
September 28 - October 5, 2008
Annual Fryeburg Fair
We have about 3000 animals on the grounds for eight days - dairy, beef, draft
show horses and ponies, pulling horses and oxen, a forestry research center, an
agricultural exhibition center, a flower show, a llama show and fiber
demonstration, sheep dog trials and a huge parade on Saturday. Of course there
is a midway with local and commercial food vendors, as well as amusement
rides. For more info visit: www.fryeburgfair.com
Click below for free travel information:
"A bank is a place where they lend you an umbrella in fair weather and ask for it
back when it begins to rain." ~ Robert Frost
More New England proverbs & quotes
Notes from the Heart...
Last week, a reader from Kennesaw, Ga., who was born and raised in New
England was looking for a long lost recipe for Butternut Squash Pie. Diane
Castro submitted this recipe:
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BUTTERNUT SQUASH RECIPE
1 unbaked and chilled 9-inch pie shell
1 large butternut squash (about 1 1/2 cups pureed squash)
3/4 cup can evaporated milk
1 cup light brown sugar
3 large eggs
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. apple pie spice
1/4 tsp. salt
1 tsp. vanilla
2 Tbs. all-purpose flour
1 Tbs. melted butter
Pierce squash with a knife in several places, and place in a baking dish in a 350
Bake until the squash is tender and easily pierced with a knife (about 1 hour).
Allow to cool completely. Cut squash in half, removing stem and seeds. Scoop
out 2 cups of the pulp and mash or puree (or put through food mill). Set aside.
Position oven rack in center of the oven. In a mixing bowl, beat squash with
brown sugar. Add eggs, evaporated milk, spices, salt, flour, butter and vanilla.
Beat until well blended. Pour the filling into the chilled pie shell and place in
oven. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and
loosely set a ring of foil over the browned crust to avoid burning it. When the
filling is set, transfer pie to a cooling rack. Serve just warm or at room
temperature with whipped cream or an ice cream of your favorite Fall flavor.
Thanks, Darlene! Hope this recipe brings back sweet New England memories for our
readers! ~ m.
This Week's Stories:
Feature: A Southern New Englander’s Journey North
A national treasure filled with a seemingly endless supply of serene natural
beauty? Check. A family friendly vacation locale that strikes a brilliant balance
between tourism and regional authenticity? Check. A sleepy coastal town offering
miles of picturesque beaches on the Atlantic for weary travelers hoping to get
away from the hustle and bustle of their daily lives? Check. A quaint ball park
with a rabid fan base capturing the most intimate charms of our National
Pastime? Check. I found it all right here in New England, on the coast of Maine.
Recipe: Roasted Yellow Pepper Soup
This soup is a perfect light first course or, in larger portions, a healthy lunch. We
happened to have yellow peppers, but the same recipe will work for orange or
red peppers, with the red peppers having a slightly more intense flavor. Do try to
find high quality fresh, locally grown peppers and see the difference they make
in this and any recipe.
From our Archives: Graveyards - A New Way to Experience Old New England
There is a place in every New England town where you can find art, culture,
history, poetry, theology, philosophy, anthropology and more, all in an outdoor
park setting for free. This can all be found in each town’s burying grounds.
Want to read more? Click below for category:
Life in New England
New Hampshire stories
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