seen from Malaysia
seen from Malaysia
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seen from Malaysia
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seen from Malaysia
seen from Malaysia
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seen from China
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Cait cookin’
What are you up to, Cait, with that guy on the wall lurking over your shoulder? (That digging for ice fellow in the black and white photo.)
“Talking to brides this week! There’s quite a number who are having mini-desserts this year instead of cakes. It’s a thing!
Oh, and this season? We’re putting together a blueberry dessert for every night of the week.” Mmmmm.
Catching up; winter doings at Migis Lodge.
What do we do all winter? Between phone calls with you? Here’s a look at the Big Project.
In case you haven’t heard, there is a sizable hole where the front desk and office were. Time to freshen up!
This wing hasn’t always been here, in case you are wondering.
It’s hard to tell sometimes, what was there, and what wasn’t. This is 1960. Looks like he’s holding a cell phone, doesn’t it?
They’ve been at it a few weeks now. After we cleared out, Colby and the boys made a surgical slice right where you would step down from the living room to the desk.
See the daylight overhead?
Then the crew crushed and pulled that wing off, oh so carefully.
Now the hole is layered with gravel, and ready for the next phase.
No snow here yet, so good weather for this hard work.
Among the improvements on the way will be expanded lobby space, a new front desk and a bit more elbow room for those of us who work in the office. Won’t Deets and Sophie be pleased! More developments are under way; hmmmm! We will keep you posted.
Kyle likes this place too. 🍂🍃🍂🍃#abbysmainesqueeze @kyleblasman #migislodge (at Migis Lodge on Sebago Lake)
We're on vacation...who will take care of the dog?
We talked about this last winter but it comes up frequently on our Migis Lodge phone calls...what will we do with our dog?
We do not accommodate guest pets at Migis Lodge although you are welcome to visit with our house pets, Sofie (our Portuguese water dog) and Deets (our African Gray parrot)! So if your canine family member is on the road with you, here are a number of suggestions relatively close to Migis. They have all been around a long time and will take good care of your friend while we take care of you...
Community of the Resurrection (9 miles from Migis)
Otisfield, 207-627-7184
Clover Acres Kennel (15 miles from Migis) https://www.facebook.com/pages/Clover-Acres-Kennel/226982500723231
Windham, 207-892-6108
Wiley Road Kennels (9 miles)
http://www.wileyroadkennels.com
Naples, 207-693-3394
All About Dogs (9 miles)
http://www.allaboutdogskennel.com
Raymond, 207-655-5085
And there are a number of pet-friendly places in Southern Maine...I just heard from the Wolf Cove Inn in Poland, for instance, and they have three rooms for this purpose. Also, Inn by the Sea in Cape Elizabeth and the Bethel Inn in Bethel. So, lots of choices for you!
Reservations for the rest of us? 207-655-4524, or you can make a request online at migis.com.
Migis Lodge, and Hearts, and chocolate.
Single digit temperatures at the lodge this morning when I had a walk around. The guys were working hard, removing snow and chipping ice in advance of the next storm, and I had the fun of visiting a few spots that I love. What is your favorite spot?
Also, Charity let us in on a very important recipe last year, remember? Oh, boy. It is just a dream. We’re not sure what chocolate has to do with love, but no quibbling here.
Ganache into Truffles 1 pound semisweet chocolate, chopped 1 cup heavy cream cocoa powder
Directions:
Pour all the pieces into a medium heatproof bowl and set aside. Bring the cup of heavy whipping cream just to a boil. (This is called scalding.) Pour the scalded heavy cream onto the chocolate and allow it to sit for five minutes. Stir the now melted chocolate with the cream. Stir until smooth. The melted ganache should be smooth in texture without lumps. Then transfer the ganache into a smaller bowl to cool. When the ganache is solid, it may be easier for you to scoop out when working with a smaller bowl. Let the ganache cool down and chill for about an hour in the refrigerator to harden. Cold ganache is harder to scoop, but easier to form into a ball. Using a melon baller or small ice cream scoop (such as a #70), scoop out balls of hard ganache and place on a cookie sheet lined with either parchment paper or a silicone baking mat. As the ganache gets warmer, it will have a tendency to stick to the scooping device. You might find it easier to work with after rechilling the ganache. After forming all the balls, chill the pan in the refrigerator for fifteen minutes to allow the ganache to harden back up and set into their shapes. Scoop a little cocoa powder into a small bowl and roll each ganache ball in the cocoa powder to coat. Let the truffles rest at room temperature while you prepare the dipping chocolate.
Dipping Chocolate for truffles and strawberries
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
Directions
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.) Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper.
Drop each cocoa-coated truffle into the chocolate and, using two forks, roll truffle to evenly coat. Then lift and let any excess drip back into the bowl. Place truffle on the sheet pan. Dip a fork into the white chocolate and drizzle the white chocolate over the truffles.
Strawberries: Holding the strawberry by the stem, dip the fruit into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes.
Dig in, and if you have any leftovers, you know the address here, right?
Have a sweet day tomorrow, and we'll be back at the phone next week! 207-655-4524
Mary [email protected]
My phone has been smashed for going on two years and the camera function works about 3 times a month. So I'm grateful it woke up Saturday, for the 83 degree weather in Maine. Waiting for the bride to arrive via boat... Oh happy day @chtritton , we love you! And thank you, weather Gods, for the summer swimming in late September... Now bring rain! #migislodge
