I came across these words of Cleveland Amory while scrolling (strolling) through some old files this morning. It’s sort of descriptive of some parts of Maine (not all of it, not yet):
The following groups have come to the social resorts in this order: First, artists and writers in search of good scenery and solitude; second, professors and clergymen and other so-called solid people with long vacations in search of the simple life; third, “nice millionaires” in search of a good place for their children to lead the simple life (as lived by the “solid people”); fourth, “naughty millionaires” who wished to associate socially with “nice millionaires” but who built million dollar cottages and million dollar clubs, dressed up for dinner, gave balls and utterly destroyed the simple life; and fifth, trouble.
Just purchased your book “the new Mediterranean diet cookbook”.
Would appreciate response as to make the recipes for one to two people and for a non-drinker.
Love the fish recipes but most are for 6-8people.
Any advice would be appreciated.
Judith, sorry to be so slow answering your interesting question. Most recipes can simply be cut down to make a smaller quantity. The one place where you have to be a bit cautious is in the use of herbs, salt, and pepper–just be judicious and taste frequently as you’re cooking until you feel you have the right balance of flavors.
As far as recipes for non-drinkers, in my experience it’s the alcohol in wine that affects non-drinkers, whether they are alcoholics or allergic to alcohol. Cooking, especially for more than 15 minutes or so, tends to completely cook off the alcohol. After all, it’s the complex flavors in wine that we’re looking to add to the dish, and not alcohol per se. I believe that even whisky, added to a sauce (not that I recommend that in Mediterranean cooking!), will have all its alcohol burned off by the time the sauce is done.