Issue #09 (June 2024)
Where We’re Going
The Nook
The Nook in Northeast Harbor. Up the street on Main Street is a new bookstore called The Nook. It is beautifully designed and curated by local women, and offers a beautiful selection of books and interior design goods.
Sometimes after a long and busy day at TSM, I like to go over and peruse the selection just to be in the space. It’s calming and charming.
What We’re Eating:
Tomato and Garlic Confit
As summer approaches, I am thinking about light dinners outdoors. In the warmer days when the thought of tucking into a big, heavy dinner isn’t appealing, I think a charcuterie board can be a lovely dinner. A nice addition to any board is tomato confit. It’s excellent on a toasted baguette with some gooey soft cheese (think brie or camembert). Here’s how–
You will need six heads of garlic, thyme and two pints of organic cherry tomatoes
Preheat oven to 325 degrees
Peel half a dozen garlic heads
In a pot or small dutch oven, combine the garlic cloves, tomatoes, thyme, and just enough olive oil to cover the tomatoes and garlic
Place the pot uncovered in the oven and cook for approximately one hour. It’s done when the tomatoes and garlic are very soft and a little wrinkly. The garlic and tomatoes should be able to smear like jam
Pour the contents of the pot (including that very precious oil!) in an airtight container and keep refrigerated. This will last up to six months
What We’re Drinking:
Madre Mezcal
I love this mezcal brand. They make their mezcal by hand with an artisanal process that has been used for centuries, by blending together two types of agave to make a less smoky Mezcal. If you’re like me and like a little smoke but not a ton, this is your Mezcal!
Available at The Salt Market or online at Wine.com
What We’re Listening To:
90’s Hip Hop
90’s Hip Hop playlist featuring A Tribe Called Quest, Lil Kim, 2Pac and Biggie, to name a few. This music reminds me of summer. A good playlist to listen to when you’re eating your charcuterie board for dinner.
