In no particular order, paticularly

Well, it has been over a week now. I think that we are slowly retaining some acclimation to our new northern surroundings. No moose as of yet, but we were startled to see a rather large representative of the pin-cushion of the animal kingdom as remnant of poor decision making whist applying road crossing etiquette. Not quite sure what region porcupine are most common in, but apparently in New England they are not found to be important enough to inspire someone to yield.

But this post does not have to be about such tragedies. Instead I will direct it toward a theme of cuisine. On Sunday, Kari and I had decided to make the most out the 10-15 foot oceanic swells that had our beach closed from New Hampshire all the way up to a land that could easily be convinced that French is a very common language in American culture. Rightly so I should add, because I had decided that we could head out early in the day and see the tide after the storm (Hurricane Bill) in the morning sun. What we saw was waves attempting to crush and devour any land mass (or material found on land). It was quite stunning and while I could spend all day watching nature be both beautiful and terrifying all at once, we had decided it best not to sit on a rock all day.




We devised a plan to go to dinner and then a movie, which was both very original and new for us of course. We started the evening with dinner at Nunan's Lobster Hut in Cape Porpoise, ME. Nunan's was quite an interesting little shack on the cusp of a marsh and in a small little village where I'm sure the Autumn foliage could lighten the evening landscape with a brilliance of color as exhilarating and capable as the finest painters palette.




Though quaint and kitschy with it's red siding, black roof, and yellow trim, not to mention the interior decoration that makes the most dedicated pack-rat seem like a minimalist, this lobster hut was very strict in their requirements from their customers. It was something, though not entirely, like this;

1. Be here at or before 5pm
2. Expect to have others who show up after you to accost you in polite conversation whilst, and at the same time as, budging in front of you.
3. Bring only cash, for we do not accept credit cards or checks, though we do accept checks but unfortunately are caught in limbo between electronics and written documentation.
4. Expect to eat lobster, seriously there is not much else, but if that does not interest you I'm sure you can go to a Texas Road House and order the vegan special if you would like.
5. Use a bib, it will look childish, but not as childish as you having to walk away from our establishment looking as though you had enjoyed your lobster thoroughly after preparing it in a blender... without the lid on.
6. We have a sink in the dining area and no, it is not a part of the kitsch.

All things considered, this was a lovely establishment combining sumptuous delicacy with an entertaining interior and wonderful staff. The lobster special of 2 x 1 and 1/4 lb. lobsters was more than I could have hoped for, literally, and Kari's chowder was hands down one of the best chowders I have sampled in sometime. By the way, when we were leaving, the poor folks in the kitchen appeared to be enduring what may have resembled steamy volcanic temperatures, so a special thank you them for toughing it out for our dinner.

After stopping back home to check on our feline aggressor to make sure he had enough rations for his night of stalking bugs and tackling twist ties. We then set out to go see a movie entitled "500 days of summer" starring some funny people, doing funny things such as... well, I won't spoil it, but they do provide some excellent advice for homeowners during the film.

As for today, Monday, we were the peak of productivity. Kari searching diligently for a firm worthy of her talents and I running a distance that, for all intensive purposes, was entirely unnecessary. (note to self: ten miles equals pain in more than just legs) We then rewarded ourselves with savory honey seared potato, Blackened, sweet & spicy broccoli with carrots, and a potpourri mixture of littleneck clams and steamers pan steamed in a melange of white wine reduced with red onion, garlic, cinnamon, allspice, and lime.