For the past four years, three special friends and I have headed to Ogunquit, Maine, for an October weekend at the Anchorage by the Sea. This is a year-round resort with spectacular views of the ocean and access to Marginal Way; a cliffwalk along the rocky coast that leads to a neat little tourist area called Perkins Cove. We have lots of fun exploring the outlets at Freeport and Kittery, browsing the quaint shops of Portland and Kennebunkport, and enjoying a delectable breakfast of crab cakes and eggs at a small diner in Perkins Cove.
I brought along some cookies for snacking: Oatmeal Scotchies and White Chip Island Cookies.
Oatmeal Scotchies: Recipe is on the back of the Nestle Butterscotch Morsels package. White Chip Island Cookies: This is a Land o’ Lakes recipe. In both recipes, I substituted butter-flavored Crisco for half the recommended shortening.
I have vowed to learn to make crabcakes. And I will serve them with eggs. And I will find a recipe for pumpkin bread as scrumptious as the one on this plate.
We close with the “hot” tub…where the conversations can get as steamy as the bubbling water.
A reminder to my friends: loose lips sink ships.