Have I mentioned recently that I live in Maine now? Well I do, and one of the many reasons I moved here is because it smells a lot like East Hampton, which is where I spend my early childhood years, as a townie no less. I was not a true Bonacker because I wasn't born there and I won't be a true Mainiac probably until never I can live here for the next 50 years and still be from away, as they say.
Besides the glorious smells of sea air + forest air and the sounds of seagulls, there are a few other things these two locations share namely; Lobster, Clams, Potatoes & Corn...all grown gathered and raised within a stones throw. Maine potatoes taste like Hampton's potatoes, maybe it's the sandy soil.
I live close to a beach, but not on the beach, and certainly close enough to grab a few hanks of seaweed to make this 1 pot (sort of) "Suppah" as they say here in New England. I City-fied it with garlicky, fennely butter, and there's mussels and local kielbasa in there too because why not have everything good all at the same time.
If you come to visit me in the summer this is what we'll do.
Saturday morning we'll stop at the farmers for local cultured butter, mussels, corn, potatoes, garlic plus some bread for sopping and tomatoes , maybe even some oysters, you know , for starters.
From there we'll go to Bisson's meat market for their smoked Kielbasa and what ever else looks good , it smells like smoked meats and the herd of cows staring accusingly at us. After that we can get on with the rest of the day, sunning, napping, hiking whatevs, it's summer!
At around 3- 3:30 we'll go to Glen's Lobster at Miracle Cove on Bailey Island a get some lobsters-still in the traps still in the water, while we're there we'll grab the seaweed.
Home in time for Happy Hour... we can divide up the tasks, shucking corn, shucking oysters, rubbing grilled bread with ripe tomatoes....
Dinner's when we want it maybe late after the sun's gone down, maybe early in the twilight and afterwards there might be pie and much later we'll sit around the fire pit and drink bourbon and burn marshmallows for fancy s'mores on ginger cookies with dark bitter chocolate.