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
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