Next, I missed Timber's Happy Hour terribly. Unfortunately, they packed up their patio but luckily, the bar is incredibly welcoming. Mike, the bartender, makes a solid drink, including one called Pooh Bear. This bourbon based drink included honey and mint as well. It was both a work of art and incredibly pleasing on the tongue. Timber's jalapeno mac and cheese is no more, much to my dismay but if you happen to enjoy lobster, have they got a new mac and cheese for you! As you sit down, they bring you a dish of wasabi peas (nuts.com) of superior quality. They are so spicy. If you order any food, you will be presented with homemade bread (creations change every couple of days) and is served with duckfat butter. The most recent combination was herb bread with lemon and lavender butter. Oh man...
A few days later, I found myself moving for the fifth time within my five years in Portland. Sounds like college...But all went well and I took myself out for a celebratory dinner at Mi Sen. Their Tom Yum Num Sai really hits the spot. Spicy and not too heavy, I want more just thinking about it. I have actually been inspired to create a similar soup at home, recipe below.
Speaking of two syllable restaurants (see 1/17/2015 post), Bao Bao Dumpling House had yet another completely wonderful tap takeover last night. Bantam Cider had five drinks on draft including Smoked Saison, Rojo, Wunderkind, Ginger Beer, and Dry Hopped. I got a flight of all five and loved them all. One of the special dishes created for this event surpassed everything they've ever created. Ever. Pork and sunshine squash dumplings. They were so go that I ate numerous plates of them and then just had to go back for lunch today and get some more (not on the menu any more but maybe someday!) Shredded roots, an interesting custard-esque savory dish and very good miso ramen were also on the menu. Honestly, this place is so good, I visit at least once a week. Their prices allow it as well, as a meal (veggie slaw and six dumplings for me) comes to about $13, about the price of one fancy cocktail.
I finished my "Welcome Home" week with my first visit to Higgens Beach with a couple beautiful children and their mother. We found 96 hermit crabs, a huge Rock Crab, a mystery creation (see clear and gooey photo below), sand ripples from the receding tide and incredibly cold water. Children have a mental block on the temperature of water, I believe. I could barely keep my Texas toes in the rolling waves for more than a couple minutes. It was a beautiful evening. The chill is coming to Maine. This evening was one of the last quasi-warm evenings. Bring it on Autumn! A time of change, for us all.
Boil two or three cups of water in a small pot and add rice noodles once boiling occurs. I also added chicken bullion concentrate for a chicken-y flavor, dried jalapeno pieces, pepper and seaweed flakes.
Meanwhile, saute any vegetables you desire in a pan with olive oil. I chose cut up potatoes (longest cooking time to shortest), fresh corn cut off the cob, carrot, bell pepper and kale.
If you wish, add soy sauce to cooking vegetables for extra flavor.
Once the noodles are cooked to your level of completion, add vegetables to stock water/noodle water. Ta-da, you have soup! Incredibly simple, healthy and delicious!