Thursday, August 8, 2013
Bar Harbor and Acadia National Park Stock Photos
Stock images of Bar Harbor and Acadia National Park available at Dogfordstudios.com
Friday, June 1, 2012
Tuesday, June 21, 2011
Up, up in the air in my beautiful balloon! I took the family recently to the annual Quechee Balloon Festival and Craft Show in scenic Quechee, Vermont near Woodstock. We had a blast and it really was an uplifting experience. Groan I know, awful puns, forgive me!
If you've never attended a balloon festival the only way to decribe it is to compare it to a fireworks display because the crowd is waiting for the exciting moment for of the balloon ascension when the colorful balloons are inflated and start to emerge from the ground and float up into the air. I makes you feel like your one of the munchkins in The Wizard of Oz!
Hot Air Balloon Calendar
If you've never attended a balloon festival the only way to decribe it is to compare it to a fireworks display because the crowd is waiting for the exciting moment for of the balloon ascension when the colorful balloons are inflated and start to emerge from the ground and float up into the air. I makes you feel like your one of the munchkins in The Wizard of Oz!
Hot Air Balloon Calendar
Tuesday, June 14, 2011
Tuesday, April 28, 2009
Summertime on the Quietside!
It doesn't get better than this!
Play bocce on the home court, stroll through the mature gardens, reach down and pluck a sun ripened tomato, lounge around the campfire, put your feet up in the screened patio with a good book.
Or take a short walk down to the town dock and take your boat out for a ride or buy a lobster for dinner from the local fishermen.
This Mount Desert Island (Bar Harbor, Southwest Harbor, Tremont, Northeast Harbor) home is for sale. See the entire listing here.
Tremont MLS #927751
Tuesday, April 14, 2009
Next best thing to MDI ocean front living
Why pay high taxes for oceanfront when you can simply stroll down to the "Algerian Coast" in beautiful, uncrowded Seal Cove?
Surrounded by Nature Conservancy land on three sides, eagles fly over head daily. You're only immediate neighbor is a summer guest cottage. The road only has six owners including a 65 acer farm, a summer cottage and a few family compounds. Six months out of the year the cove is your's alone. The rest of the year join the neighbors and a few tourists for BBQ's over an open fire on the shore.
Or moor your boat in the town landing. Join the kayak tours or explore Seal Cove on your own in your own boat. Hike the local trails from your front door or take a quick drive to Acadia National Park which surrounds the area.
The house is a expanded salt box cape with post and beams with a great sunroom, screened three season room. Complete with hammock and outdoor spa! The perfect place to be unless you like being crammed in Bar Harbor with the assault of cruise ships and tourists.
Seal Cove House
Surrounded by Nature Conservancy land on three sides, eagles fly over head daily. You're only immediate neighbor is a summer guest cottage. The road only has six owners including a 65 acer farm, a summer cottage and a few family compounds. Six months out of the year the cove is your's alone. The rest of the year join the neighbors and a few tourists for BBQ's over an open fire on the shore.
Or moor your boat in the town landing. Join the kayak tours or explore Seal Cove on your own in your own boat. Hike the local trails from your front door or take a quick drive to Acadia National Park which surrounds the area.
The house is a expanded salt box cape with post and beams with a great sunroom, screened three season room. Complete with hammock and outdoor spa! The perfect place to be unless you like being crammed in Bar Harbor with the assault of cruise ships and tourists.
Seal Cove House
Thursday, February 26, 2009
Lighthouses of Bar Harbor and the Acadia Region
Arcadia Publishing has a new book out in its popular Images of America Series. With over 200 historic photographs, Lighthouses of Bar Harbor and the Acadia Region showcases the light houses of the region. We hope to have review copy of the book soon.
Sunday, February 1, 2009
Bar Harbor House For Sale - Ledgelawn
Location, location, location! Affordable, cute three bedroom home with nice in town backyard, neighbor porch, lots of recent updates including new bathroom and office area. Excellent location, walk to down town, YMCA right around the corner for kids/adult activities. Walking distance to Mount Desert Hospital. Minutes to Jackson Lab. Full basement for storage. Off street parking, fenced backyard and no neighbors in the back.
Great for year round living or as a seasonal rental investment property (great rental history)!
See more
Friday, October 24, 2008
Movie Magic in Acadia National Park
ACADIA NAT’L PARK — Otter Cliffs was abuzz with activity Tuesday, as a crew of 50 cameramen, caterers, crane operators and others descended on the area in preparation for several days of filming for “Ashecliffe,” a new Martin Scorsese movie due out from Paramount Pictures next October.
The lower spur of the Park Loop Road atop Otter Cliffs has been blocked off for the duration of the filming, which is expected to last into Friday. Automobile, bike, and pedestrian traffic can still pass freely through the upper portion of the road there.
The “second unit” shoot does not involve the director or any of the big-name actors who star in the film. Paramount Pictures crews are using a crane and a boat to get shots of a stuntman on the cliffs, as well as scenic shots that will be incorporated into the movie, said executive producer Chris Brigham.
The movie, based on the Dennis Lehane (“Mystic River,” “Gone Baby Gone”) novel “Shutter Island,” stars Leonardo Dicaprio and Mark Ruffalo as two U.S. marshals in 1954 who investigate the disappearance of a murderer from a hospital for the criminally insane. Well known actors Max Von Sydow, Ben Kingsley, and Michelle Williams also star in the film.
Crews were busy rigging the area for the shoot on Tuesday, with filming expected to take place on Wednesday, Thursday and Friday, said Lea Girardin, director of the Maine Film Office. The crews are made up largely of people from Boston and New York, with a small portion of people traveling here from Los Angeles, Mr. Brigham said.
The lower spur of the Park Loop Road atop Otter Cliffs has been blocked off for the duration of the filming, which is expected to last into Friday. Automobile, bike, and pedestrian traffic can still pass freely through the upper portion of the road there.
The “second unit” shoot does not involve the director or any of the big-name actors who star in the film. Paramount Pictures crews are using a crane and a boat to get shots of a stuntman on the cliffs, as well as scenic shots that will be incorporated into the movie, said executive producer Chris Brigham.
The movie, based on the Dennis Lehane (“Mystic River,” “Gone Baby Gone”) novel “Shutter Island,” stars Leonardo Dicaprio and Mark Ruffalo as two U.S. marshals in 1954 who investigate the disappearance of a murderer from a hospital for the criminally insane. Well known actors Max Von Sydow, Ben Kingsley, and Michelle Williams also star in the film.
Crews were busy rigging the area for the shoot on Tuesday, with filming expected to take place on Wednesday, Thursday and Friday, said Lea Girardin, director of the Maine Film Office. The crews are made up largely of people from Boston and New York, with a small portion of people traveling here from Los Angeles, Mr. Brigham said.
Tuesday, October 14, 2008
Buy a lobster - Save a fisherman
The Associated Press October 14, 2008
STONINGTON — Thousands of people showed up at a lobster bake to get a good deal on Maine's signature seafood while extending a helping hand to the beleaguered lobster fleet.
To show its support for the local lobster industry, the Penobscot East Resource Center organized the "Eat a Lobster, Save a Community" lobster bake Sunday that offered cooked or live lobsters for $3.50 each on the Stonington fish pier.
The Maine lobster industry is under pressure with lobstermen getting low prices for their harvest while coping with high fuel and bait costs.
The lobster bake was one way to give support to the Stonington-Deer Isle lobster fleet and send a message that communities along the Maine coast can help their local fishing communities, said Annie Tselikis of the Penobscot East Resource Center.
"People are still thinking of lobster as a luxury item, but when it's cheaper than steak it's not. Right now it's cheaper than hamburger," she said.
Nearly 5,000 lobsters were sold at the event, with proceeds going toward fuel credits for the local lobster fleet, she said.
The wholesale price of lobsters has plunged in recent weeks as consumer demand has fallen and orders from major processors in Canada have dried up. Many lobstermen have talked about tying up their boats and dealers have suggested they haul fewer traps to get prices back up.
The price lobstermen get for their catch has fallen to about $2.25 a pound in Stonington, Tselikis said. Lower prices have been reported elsewhere.
In contrast, lobstermen got more than $4 a pound on average in each of the past four years, according to the Department of Marine Resources. Prices in the low $2 range are reminiscent of what fishermen were getting in the mid-1980s.
The Penobscot East Resource Center, which works with fishing communities in eastern Maine, also organized a community meeting in Stonington today to discuss the lobster market and how the community can respond.
STONINGTON — Thousands of people showed up at a lobster bake to get a good deal on Maine's signature seafood while extending a helping hand to the beleaguered lobster fleet.
To show its support for the local lobster industry, the Penobscot East Resource Center organized the "Eat a Lobster, Save a Community" lobster bake Sunday that offered cooked or live lobsters for $3.50 each on the Stonington fish pier.
The Maine lobster industry is under pressure with lobstermen getting low prices for their harvest while coping with high fuel and bait costs.
The lobster bake was one way to give support to the Stonington-Deer Isle lobster fleet and send a message that communities along the Maine coast can help their local fishing communities, said Annie Tselikis of the Penobscot East Resource Center.
"People are still thinking of lobster as a luxury item, but when it's cheaper than steak it's not. Right now it's cheaper than hamburger," she said.
Nearly 5,000 lobsters were sold at the event, with proceeds going toward fuel credits for the local lobster fleet, she said.
The wholesale price of lobsters has plunged in recent weeks as consumer demand has fallen and orders from major processors in Canada have dried up. Many lobstermen have talked about tying up their boats and dealers have suggested they haul fewer traps to get prices back up.
The price lobstermen get for their catch has fallen to about $2.25 a pound in Stonington, Tselikis said. Lower prices have been reported elsewhere.
In contrast, lobstermen got more than $4 a pound on average in each of the past four years, according to the Department of Marine Resources. Prices in the low $2 range are reminiscent of what fishermen were getting in the mid-1980s.
The Penobscot East Resource Center, which works with fishing communities in eastern Maine, also organized a community meeting in Stonington today to discuss the lobster market and how the community can respond.
Tuesday, September 23, 2008
5 Most Important Burrito Elements
The obvious: served warm and made with fresh ingredients. However, other key factors can make or break a burrito. Listed in order of importance are the top 5 keys to a good burrito:
1. Good meat. The most important ingredient as far as flavor goes. Out of all meats, carne asada is the benchmark meat in the measure of a good burrito. Should be tender and cut in small bits, not thick chunks. Rubbery or charred meat can destroy a burrito.
2. Proportions. This is a tough one. All ingredients should mesh together to create a unified taste. No one ingredient should overpower the others. Too much sour cream is a big strike against a burrito. The best burritos combine meat, rice (may contain very small traces of vegetables like peas and carrots), beans (preferably black – pinto beans tend to sog down and drown out the interplay of flavors), sour cream, salsa (hot or mild with cubed tomatoes), shredded lettuce, and guacamole. Shredded cheese is not essential to a top-rate burrito, yet may be added in small amounts without compromising the overall taste.
3. Cohesive. Tortilla should be wrapped tightly and must be steamed. Moist tortillas cling better to the contents and go down smoother. A dry wrapping is harder to digest and distracts from the main show. None of the internal ingredients should be visible until you take your first bite. After that, minimal bursting at the seams should occur, but expect your hands to get messy.
4. No water leakage. A small puddle will drip out of the bottom of some burritos while you work your way down. A good burrito will not drip yet should be moist enough throughout.
5. Right size. The worst thing is to come up short and leave behind a mushed fraction of your burrito. Neither you nor the burrito will appreciate this failure. The second worst but far less severe situation is to finish and still crave more burrito. Chances are you only need a fraction of another burrito to fill you up, so if you order another one, you will be faced with the worst thing left over. Although the right size depends on your appetite, choosing an incorrect size will tarnish your whole consumptive experience.
1. Good meat. The most important ingredient as far as flavor goes. Out of all meats, carne asada is the benchmark meat in the measure of a good burrito. Should be tender and cut in small bits, not thick chunks. Rubbery or charred meat can destroy a burrito.
2. Proportions. This is a tough one. All ingredients should mesh together to create a unified taste. No one ingredient should overpower the others. Too much sour cream is a big strike against a burrito. The best burritos combine meat, rice (may contain very small traces of vegetables like peas and carrots), beans (preferably black – pinto beans tend to sog down and drown out the interplay of flavors), sour cream, salsa (hot or mild with cubed tomatoes), shredded lettuce, and guacamole. Shredded cheese is not essential to a top-rate burrito, yet may be added in small amounts without compromising the overall taste.
3. Cohesive. Tortilla should be wrapped tightly and must be steamed. Moist tortillas cling better to the contents and go down smoother. A dry wrapping is harder to digest and distracts from the main show. None of the internal ingredients should be visible until you take your first bite. After that, minimal bursting at the seams should occur, but expect your hands to get messy.
4. No water leakage. A small puddle will drip out of the bottom of some burritos while you work your way down. A good burrito will not drip yet should be moist enough throughout.
5. Right size. The worst thing is to come up short and leave behind a mushed fraction of your burrito. Neither you nor the burrito will appreciate this failure. The second worst but far less severe situation is to finish and still crave more burrito. Chances are you only need a fraction of another burrito to fill you up, so if you order another one, you will be faced with the worst thing left over. Although the right size depends on your appetite, choosing an incorrect size will tarnish your whole consumptive experience.
Miguel's Bar Harbor
After having a great lunch at Miguel's in Bangor a few month's back (best refried beans I've ever had - actually fresh!), we were disappointed recently at the Miguel's in Bar Harbor.
A former locals favorite, Miguel's went away for a few years and then came back with lackluster results. I had the house burrito and all it had inside was cheese and meat. Rather boring compared to the take out burrito place down the street, Gringo's which serves up all kinds of interesting burrito combinations.
The fresh salsa and chips was fine and we did take advantage of the half price appetizer deal although the choices were rather similar to the dinner entrees. Maybe next time I'll try chicken mole or something in the higher price range. My burrito was less then $10 which is good for Bar Harbor but then again wasn't very exciting.
http://www.miguelsbarharbor.com/
A former locals favorite, Miguel's went away for a few years and then came back with lackluster results. I had the house burrito and all it had inside was cheese and meat. Rather boring compared to the take out burrito place down the street, Gringo's which serves up all kinds of interesting burrito combinations.
The fresh salsa and chips was fine and we did take advantage of the half price appetizer deal although the choices were rather similar to the dinner entrees. Maybe next time I'll try chicken mole or something in the higher price range. My burrito was less then $10 which is good for Bar Harbor but then again wasn't very exciting.
http://www.miguelsbarharbor.com/
Wednesday, July 30, 2008
Monday, July 21, 2008
The Islesford Dock Restaurant
"The Islesford Dock is the center of social activity on Little Cranberry Island. The Islesford Dock Restaurant is the anchor around which Marian Baker's Pottery Shop, the Little Cranberry Yacht Club and Sue Hill's Winters Work gift shop revolve."
A recent boat trip over to the The Islesford Dock Restaurant had mixed reviews among our party. Five adults and three kids. We had nice boat ride over but found it difficult to find a place to dock on the busy wharf. We arrive around 12 on a Sunday when brunch is served ($6 - $12). We have been before and have expected the prices to be a bit steeper than somewhere on the mainland (it is a unique location worth paying for the experience) but we were not expecting to wait approximately 1 hour and 15 minutes for our breakfast after placing our order. It was just eggs after all. The waitress said they were having a problem with their water so we couldn't get any ice water and after taking our order we didn't see her again until the plates were ready. No reorders of drinks or even an update on what the hold up was.
When the food did arrive it was ok. My omlete ("approriately priced" = $10) with brie and sausage was ok. The edges of it seemed nearly deep fried, so I imagine it was cooked in a skillet full of oil. The home fries on the side were deepfried and they wasn't any toast or anything else. Believe me when I say we were starving by the time the meals came! Surely a better deal for breakfast can be had at Denny's but even a fancy breakfast at Two Cats in Bar Harbor is more satisfying at only $8.
At night the Dock serves high end dinners aimed at the yahating crowd as it represents a reason for the rich to justify their expensive boat purchases. For normal people the dock is usually a fun experience and you can arrive by the Little Cranberry ferry or mail boat. Expect to pay a bit more then you'd expect but hopefully you won't have to wait as long as we did.
A recent boat trip over to the The Islesford Dock Restaurant had mixed reviews among our party. Five adults and three kids. We had nice boat ride over but found it difficult to find a place to dock on the busy wharf. We arrive around 12 on a Sunday when brunch is served ($6 - $12). We have been before and have expected the prices to be a bit steeper than somewhere on the mainland (it is a unique location worth paying for the experience) but we were not expecting to wait approximately 1 hour and 15 minutes for our breakfast after placing our order. It was just eggs after all. The waitress said they were having a problem with their water so we couldn't get any ice water and after taking our order we didn't see her again until the plates were ready. No reorders of drinks or even an update on what the hold up was.
When the food did arrive it was ok. My omlete ("approriately priced" = $10) with brie and sausage was ok. The edges of it seemed nearly deep fried, so I imagine it was cooked in a skillet full of oil. The home fries on the side were deepfried and they wasn't any toast or anything else. Believe me when I say we were starving by the time the meals came! Surely a better deal for breakfast can be had at Denny's but even a fancy breakfast at Two Cats in Bar Harbor is more satisfying at only $8.
At night the Dock serves high end dinners aimed at the yahating crowd as it represents a reason for the rich to justify their expensive boat purchases. For normal people the dock is usually a fun experience and you can arrive by the Little Cranberry ferry or mail boat. Expect to pay a bit more then you'd expect but hopefully you won't have to wait as long as we did.
Thursday, July 10, 2008
Seacoast Fun Park - Trenton, ME
Two summers ago I panned the Seacoast Fun Park for its terrible management of the water slides the day we went (letting big fat teenagers go down too soon after little kids and nearly swamping them under) and the crummy mini golf course with no shade and unleveled surfaces.
But today on a hot and muggy July day, we had a great time. The price seems to have been reduced from $18 or so two years ago to $15 for an all day pass that can start as early as 11 am and go until 5 pm. The price is still rather steep for locals who might want to go often but you can get a yearly pass to the slides and pool for $40 which is very reasonable if you for 4 or more times in the summer.
Today it was not over crowded and the attendants kept the kids under control and safe. I just wish they had more shade for the parents who don't want to shell out another $15 bucks.
But today on a hot and muggy July day, we had a great time. The price seems to have been reduced from $18 or so two years ago to $15 for an all day pass that can start as early as 11 am and go until 5 pm. The price is still rather steep for locals who might want to go often but you can get a yearly pass to the slides and pool for $40 which is very reasonable if you for 4 or more times in the summer.
Today it was not over crowded and the attendants kept the kids under control and safe. I just wish they had more shade for the parents who don't want to shell out another $15 bucks.
Wednesday, July 9, 2008
Hard or Soft?
If you are looking to chomp down on some lobster in July or August on Mount Desert Island or in Downeast Maine in general this summer you might be confronted with a lobster choice that you may not have experience before - hard or soft?
For those "from away" lobster is lobster. But here close to the source of the lobster's watery home you have two "types" of lobster - hard shell or soft shell. Or I've seen it called "Tender New Shell" or as the locals call them "shedders". You see in order for a lobster to grow they have to shed their old skin and grow a new one. The hard shelled lobsters travel better than soft shell lobsters so they are the ones that get sent around the world. Soft shells typically are only sold locally.
So which one is better? Its a matter of preference. Hard shell lobsters typically cost more per pound because the meat is packed into the shell tight so you are not buying a lot of water. The shells are tough so you need to use crackers. Soft shells on the other hand are suppose to be sweeter than hard shells, cost less per pound and can usually be cracked open by hand.
The only down side I've experienced with "shedders" is the meat in the tip of the claws sometimes is a bit mushy. But like I said, its a matter of preference. A lobsterman friend of mine loves this mushy part. Its his favorite part of the lobster.
If your planning on gorging yourself on lobster you might consider the soft shells because you can rip into them fast. Besides locally on the MDI in the peak of summer shedders might be the only type of lobster you can find. The hard shells get harder to find and get shipped away.
For those "from away" lobster is lobster. But here close to the source of the lobster's watery home you have two "types" of lobster - hard shell or soft shell. Or I've seen it called "Tender New Shell" or as the locals call them "shedders". You see in order for a lobster to grow they have to shed their old skin and grow a new one. The hard shelled lobsters travel better than soft shell lobsters so they are the ones that get sent around the world. Soft shells typically are only sold locally.
So which one is better? Its a matter of preference. Hard shell lobsters typically cost more per pound because the meat is packed into the shell tight so you are not buying a lot of water. The shells are tough so you need to use crackers. Soft shells on the other hand are suppose to be sweeter than hard shells, cost less per pound and can usually be cracked open by hand.
The only down side I've experienced with "shedders" is the meat in the tip of the claws sometimes is a bit mushy. But like I said, its a matter of preference. A lobsterman friend of mine loves this mushy part. Its his favorite part of the lobster.
If your planning on gorging yourself on lobster you might consider the soft shells because you can rip into them fast. Besides locally on the MDI in the peak of summer shedders might be the only type of lobster you can find. The hard shells get harder to find and get shipped away.
Tuesday, July 8, 2008
Colonel's Restaurant, Northeast Harbor Maine
-------------- BURNED TO THE GROUND - JULY 2008! -------------------
After a pleasant visit to the public gardens (Thuya and Asticou) and the marine of Northeast Harbor on the Sunday after a very busy Fourth of July, our party enjoyed a very uncrowded early dinner (5 pm) at the Colonel Restaurant, down the alley and outside on the deck.
The Colonel is always a favorite spot for lunch when we are hiking in the area but this time we tried eating a light dinner and were pleased with our choices which included an excellent kid's meal of lightly breaded chicken fingers, shaved steak subs, a BLT and a nice mushroom pizza. All items were under $10 and were washed down with some excellent microbrews fresh from the tap.
Unlike the nearby Tan Turtle Tavern which boasts a ridiculously huge menu of hundreds of items that takes 20 minutes of concentrated study, the Colonel is very straight forward with its selections. Nothing is out of the ordinary, just simple and good. All the bread is freshly baked on the premises and the street side Colonel bakery is a great for grabbing desert. Too bad they are only open in the "season" because we've drive over to visit the Colonel all winter.
Who would have thought among all of the fancy art gallery's, sail boats and blue blooded mansions that you'd fine such a reasonable place to eat.
After a pleasant visit to the public gardens (Thuya and Asticou) and the marine of Northeast Harbor on the Sunday after a very busy Fourth of July, our party enjoyed a very uncrowded early dinner (5 pm) at the Colonel Restaurant, down the alley and outside on the deck.
The Colonel is always a favorite spot for lunch when we are hiking in the area but this time we tried eating a light dinner and were pleased with our choices which included an excellent kid's meal of lightly breaded chicken fingers, shaved steak subs, a BLT and a nice mushroom pizza. All items were under $10 and were washed down with some excellent microbrews fresh from the tap.
Unlike the nearby Tan Turtle Tavern which boasts a ridiculously huge menu of hundreds of items that takes 20 minutes of concentrated study, the Colonel is very straight forward with its selections. Nothing is out of the ordinary, just simple and good. All the bread is freshly baked on the premises and the street side Colonel bakery is a great for grabbing desert. Too bad they are only open in the "season" because we've drive over to visit the Colonel all winter.
Who would have thought among all of the fancy art gallery's, sail boats and blue blooded mansions that you'd fine such a reasonable place to eat.
Sunday, July 6, 2008
Queen Mary 2 visits Bar Harbor July 5th, 2008
Queen Mary 2 recently visited Bar Harbor and dwarfed the local lobster boats. It was the size of one of the porcupine islands!
Thursday, June 26, 2008
Ban the plastic
The water on MDI is great. Some towns have public water from the lakes in Acadia National Park including Eagle Lake, Long Pond and Jordan Pond. Most houses outside the immediate Bar Harbor area have private wells. The water is fine to drink for sure! So was do people walk around $1+ bottles of tap water that were trucked in from who knows where (like Fiji?). I don't know. It makes absolutely no sense and its terrible for the environment. Some people just have to pay for everything or its somehow not good.
If you need to drop a dime to get a drop of water the best deal on the island is over in Southwest Harbor. You can fill up at the outside filling stations in front of Mount Desert Spring Water for 25 cents (YES ONE QUARTER) a GALLON (YES NOT A PINT A GALLON!).
Drive on over to Seal Cove road and fill 'er up!
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