Just Some Helpful Hints...

(A seldom-seen backside view of The Inn at Long Lake. "Hey, great job at Jenny Craig, Inn!")

Last evening New England braced itself for another blast of Winter snow. Having seen the movie "Misery" only once, I tend to stay off the roads when reports of this type of weather surface. After one season on television in 2005-06, I am not missing any chances for "Dancing with the Stars" in Season 53! (Tom Bergeron used to live in Haverhill, Massachusetts--the town next door to where I lived in New Hampshire, by the by.)

I rarely watch television and it seems like in New England 90% off the news on days like that are the same "watch out for the weather coming to your door" over and over (intermingling struggling senior citizen in a snow bank, happy children building an army of snowmen to conquer the Mylie Cyrus empire, commentary from happy and unhappy citizens on the street wet up to their shins from slush-complicated walking).  Let's cut to the chase. No one summed things up better than Megan Mullahy as Karen Walker on Will & Grace: "Grab a bottle, hunker down, and pray for daylight." Even the gin-filled inspire me to adhere to my "at-the-ready" New England roots.

One notice of dust on my stove burner controls ended up being a cleaning session that I actually enjoyed. Those of us who take pride in our homes and kitchens have a certain fondness for keeping things "tidy." Sanitation is important. Reputation is clearly "king."
My O.C.D. (obsessive compulsive disorder) does not include such strangeness as alphabetizing my spices or stocking my pantry according to geographic area of origin, but I have this thing about dust. It's not the dust---it's knowing its there and a wipe stands between it existing and creating havoc on my reputation---and its disappearing for, at least, the time being. (Note: A long finger-streak down a dust-covered surface will send me back to the therapist--unless, of course, the host/ess you are visiting takes a bathroom break, and then a hankerchief and some saliva will eradicate all potential for an awful visit.)

Scouring pads are amazing. How are these made and why do lasers exist for cosmetic surgery? The only downside to them is remembering endless nights when I first started in restaurants, scrubbing fish-scaled casserole dishes (gotta love us New Englanders and our Ye Olde Haddock Delights!) until my hands looked like I co-starred in The Little Mermaid. Scouring pads (and you can be a fan of S.O.S. or Brillo, doesn't matter---it's good to be a "liberal foodie"....) get almost everything up, especially grease. To see that shine in my kitchen re-materialize returns the bravado of "I rule this kitchen" once again. That bravado, incidentally, is how Charo's hair extensions stay in place, I can surmise.

I noticed in my laundry room (yes, I tend to travel inside on these snow-forecasted evenings) a clothes iron that had "gunk" on its underside---probably from ironing my T-shirt with the "Keep on Truckin'" decal, or a grilled cheese sandwich experiment go awry.
*FLASH OF INSPIRATION* Would my scouring pad return my clothes iron to its usefulness? A quick dash (with maybe a happy skip from the inspiration) to the kitchen later and a 30-second scrubbing proved to be "Eureka!" (Mr. Iron is proudly back on his shelf dissing the Spray n' Wash and beaming with lustrous ego again.) Long story short: Watch what you iron and scouring pads can clean (most) metal surfaces effectively.

Microwave ovens (now smaller than console television sets these days) can get so "blech." Those of you with children, or men in the house, know that butter exploding in this appliance is one of those "go ahead to Christmas dinner without me" moments. Well, I am not one who appreciate a parent (Dad or Mom) missing turkey and stuffing, so....Fill a glass measuring cup with  water and a heavy splash of white vinegar. Heat it in the microwave for 4 minutes and the sauna steam will loosen all your stuck-on memories of "Why did you do this to me?!" away. Carefully remove the mixing cup and pour down the vinegar water down your sink's disposal. The loosened food will come off with a quick wipe!

So, Winter nights are really not that bad after all. It may be entertaining a group of lovely friends, or enjoying a nail-biting episode of RuPaul's Drag Race, but it is rewarding to as Escoffier himself once beseeched us to remember when he said "Mise en place!" ("Everything in its place") And, that refers to everything in the kitchen, don't you think? ;-)

And...16 hours later, the fluffy snow from the Winter sky cascades softly on the inn and Long Lake outside my office window. I think an afternoon nap after all that cleaning is my "foodie reward" this afternoon.

Have a wonderful day to you all!

Keith

The Promise that Lies within Peace & Now....

"Welcome back!"

I say this as much to myself as I do to you out in cyberspace who bless me with your time and attention to my writing about life as an Innkeeper in Western Maine. My last posting was a surprisingly over 7 months ago. To the lovely people who have supported me with their show of support of this blog since that time, writing "Thank You" would never be adequate.

It is now 2013 and the old calendar and days of last year are put away and gone. Their lessons, if we have allowed, have made us better people. Those days---those stories of each happiness, each challenge, and our triumphs and losses, have made (or are still making) us each more complete in ourselves. Did I do everything as perfect as a detailed hotelier might? Heck, NO! Did I try my best? Bet your Banana Bread, I did!

When I look ahead at the year to come, a blotter on my desk indicates many fresh, clean white spaces of dates. All squares waiting for notes, comments, and appointments to adorn them. Perhaps some creative idea will come to mind when chatting on the phone, or sparked by a newspaper article (I haven't watched TV in over a year so life is nice and quiet these days.) This  calendar that seems newly-born at this time will be a scrapbook of the year when the year has reached its end. I will refer back to it as  I prepare for next year. New annivesaries or responsibilities may become routine in the future. Nonetheless, time runs on. We can lose its potential, or use its potential, granted in every moment.

And, so....7 months pf choices have transpired since this "Flour Bin Philosopher" wrote any other than a grocery list. I think about why I write this blog in the first place. You see,.....for me, a place of peace exists in the very place of baking. While being the steward of this massive home can sometimes be a little more than "challenging" for me with its myriad of details, baking and cooking become the place where I retreat to a state of nirvana. Surrounded by the absolute beauty of Western Maine's Lakes & Mountains, putting myself in that state becomes like a habit of meditation. It is a place of challenge for me. And...the results? Well, they came be spiritually relaxing and deliciously yummy! When you are in a state of peace, clarity & creativity dance together.Chaos becomes the foreign presence...and not the daily norm played to a din in your fast-paced existence.

I love the simple line in the movie "Nanny McPhee" when she says to the Bride-to-be two words to calm her: "Deep breathes." Really, what she is saying is find that place that brings peace to the fore. It may be a song, a hobby, a physical movement. Go there and you will find more than peace---if cooking is your place, recipes will be coming to you in the coolest ways---a friend might need you to assist in planning a splashy party in the near future---you might even be asked to teach someone one of your specialities. When you speak up for change in yourself, you have the power and privelege of being able to transform the lives around you in such amazing ways. If this is new to you, start simple. A kind, warm hello to YOURSELF in the mirror is an excellent place to come alive!

For the year ahead, I will share my story with you as 2013 leaves its days into the past. Some hold glory and magic. Some days, it will be about the stubbling toe-hurting lessons of " another guy trying to get through life." I retain the right to flavor with bit of "strangely-Keith humor" and to sift liberally with truth borne from new experiences. And...without fail, I promise as few calories as possible along the way.

I, again, thank you for walking beside me during this journey. See you soon.

Keith A. Neubert
Innkeeper-Chef

Novel Ideas about Author and former Guest C.F. Dunn

My inn blog readers may have read of author Claire Dunn and her visit to Maine to research a novel she was preparing to write. Two guests, Dan and Karollynn Johnson, from (oddly) Johnson City, Tennessee presented me with that novel, MORTAL FIRE" upon check-in last week after reading my inn blog and Inn 's Facebook page.


Their reviews: "Tortuous," "A skillfully crafted story," "An ending that pulls everything together wonderfully."  This gift is one that I will enjoy as I had the pleasure of the author's acquaintance during her stay at The Inn at Long Lake.


 For a riveting read, Mortal Fire is truly your way to being "Dunn In" this Summer!

Tribute to a Mentor (Part III): Chef Patrick Brideau

(From April 2012: For almost 15 years. Chef Patrick Brideau has made me laugh myself silly--and has taught me a lesson that was especially invaluable today. It was an honor to me when he donated his time and talents to feed the local Causeway Workers involved in the Naples Causeway Revitilization in April of this year.)        

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Previously, I paid homage to two mentors with whom I worked at Phillips Exeter Academy during 1994-1997: Marshall Lyons and Carol Ann Edgerley. Sadly, these two role models of mine are not with us any longer, and yet I carry them with me every time I enter the kitchen at The Inn at Long Lake.

Another mentor that has made a marked influence on my life and career is my friend, Patrick Brideau. Patrick was the former Head Baker at Phillips Exeter and worked down the hall in a large bake shop (with his assistant Cindy) that fed the entire 800-1,000 students and faculty each day with fresh-baked muffins, breads, desserts, and homemade ice cream.
Arriving early each morning and departing early afternoon (baker's hours!), Patrick was a pleasure to work with as he was "un-shakeable" when the pressure was at a frantic pace (usually around serve time).

Patrick commanded my respect not only because he created freely using improvisation when things went "hoo-wee" (lol), but because he insisted that "losing your mind gets you nowhere fast." Many a time we younger, and less experienced, chefs were not so "contained" when the chaos started leaking into our production (the making of the food) or service (the plating and dispensing of our work for our guests to enjoy).  Even the slightest havoc creates a domino effect on the entire scene (enter high drama at its worst!) While I admit I am still working on not letting stress ruin the love and intention I place into creating the elements of hospitality, I hear Patrick's voice often. It often sounds like this: "Dude....dude....bring it in. Don't let the ship turn over. Dude...reel it in..." It helps to hear his voice in my head. It helps to know it is also a behavior that can be taught from within your own head---IF you can train yourself to respond that way.

Let's face it, folks. Life spins around---and at us---in such a furious, and crazy, way. I never thought that Life would be so busy--text messages, a phone in my pocket ringing, speed limits higher than 55 miles per hour, letters in a computer calling from a cyber-mailbox all day. It wears you down to a point where your physicality actually becomes detached from the moment you are supposed to be savoring and experiencing. Add lack of adequate sleep, or lack of faith or trusting in the Universal support (that gives us enough air every day to keep alive), and the un-awareness that support of friends and loved ones can be there for us when we need it, life can be pretty challenging at times!

Having experienced a meltdown or two during this, one of the most challenging times to run a small business, I was pretty hard on myself for being so emotional.  In its aftermath of shame that followed (I could barely face those who witnessed it all), I learned the lesson that Patrick had taught me 15 years after his words were spoken. It is this: Find a way to ground yourself when you are afraid. Take time each day to know WHAT that feeling FEELS like. When you can move yourself into that quiet place, it will provide you the peace to create, and share, and trust, and actually hear the breathe coming from your own physical body.

Take time to "reel it in" as my mentor and friend Patrick Brideau says. Remember: you are no good to anyone if you cannot offer the world a calm & centered YOU. And....when you are there, your true gifts can then be heard and shared!  Give yourself this gift, too. Whether you are baking, knitting, rocking a baby, or patting an animal---you will find this to be truth.

Keith A. Neubert
Innkeeper-Chef  

Let's Jump Up for Highballs!!

With Summer BBQ and lawn parties, the warm weather might make you and your guests a little thirsty for a cold drinkie. Through all the heat and the sultry laziness of the weekends, keep beverage service simple!

"Highballs" are a truly simple class of cocktails great for most sipping tastes. They are simple to learn because they are usually comprised of a portion of liquor and a mixer, be it carbonated or juice. Even easier is that your guest will tell you what they want--no fancy drink name to remember! YAY! For example, "Whiskey & Ginger (ale)," "Rum & Cola," "Vodka & 7up," and "Scotch and Soda" are some popular highball drinks.

These drinks are easy to make(come on! you really can play bartender!!). Fill a 12 oz. glass (or cup) with ice cubes (to the top, please---we have profit to consider! lol) Then, add a standard shot/pour of liquor (usually 1 oz. to 1-1/2 oz.), using a jigger or shot glass, if you are not fine-tuned on your "free-pouring." Fill to (almost) the top of the glass and serve with a straw or swizzle stick. No fancy Tom Cruise mixing required. You do not have to even stir the drink you have created!

Some Highball drinks are served with a garnish, some do not. As a rule, a CLEAR liquor (rum, vodka, gin, and tequila) and a CLEAR mixer (7up, soda) are will be presented with either a lime or lemon wedge squeezed and dropped into the drink prior to service. (Some barkeeps like to cut a notch in the wedge of fruit and hang it on the rim of the glass/cup for the guest to squeeze their own.) So.....rum and soda, vodka & tonic, tequila and 7up would all taste and look fantastic with a colorful piece of fruit in or on.

Many dark liquors (scotch, whiskey, bourbon, etc.) highballs do not generally get a garnish. Mind you, a twist of lemon peel (the fruit removed from the lemon) can zip up a scotch & soda as twwwwwiiiiisssssting the lemon peel into the drink (and gently wiping the lemon oils within the rind that are set free) is a "zesty" (lol) way of ramping up the flavor of quite a simple drink. Other drinks like Rum & Coke (exception to the clear/clear rule, sometimes get a lime, if requested) .

Remember: any of the top shelf (more expensive) brands can be served. These may be called for by name with the mixer your guest would like. For example, Bacardi & coke,
Dewar's & soda, Stoli and Cranberry Juice. Try to serve the better quality of liquor at your gatherings. They are worth the extra $3.00 or so.

Some highballs might have a simple recipe but it is the seasoned barkeep that doesn't get thrown by a name given to a simple drink. Some of them are simple highballs with an automatic garnish included. You will find them simple once you know their easy names! Some named ones are:
*CAPE CODDER: vodka and cranberry juice with lime squeeze
*CUBA LIBRE: rum and cola with lime squeeze
*SCREWDRIVER:  vodka and orange juice
*SLOE SCREW: sloe gin liqueur and orange juice
*SLOW COMFORTABLE SCREW: sloe gin liqueur, Southern Comfort, and orange juice
*MADRAS (like the Indian blanket):  vodka, orange juice, and cranberry juice
*SEABREEZE: vodka, grapefruit juice,and cranberry juice with lime squeeze
*HAWAIIAN SEABREEZE (I love these!): vodka, pineapple juice, and cranberry juice (no lime)

Twelve ounce glasses may be too small for some groups (too dainty) so just add more mixer if using a larger serving glass. Fill with ice, add a portion of liquor, and fill with mixers.....stick a straw in it, garnish, if necessary, and BingBadaBoom!---positively simple!!Remember: serving alcohol requires a responsible hand. Your friends and the neighborhood will appreciate your prudent serving practices!  Pick up a book on basic mixology and read up on all the various cocktails, including highballs. They will be a simple way to play bartender that does not require anything but a smile and a straw!

Happy sipping!
Keith A. Neubert, Innkeeper-Chef, The Inn at Long Lake, Naples, Maine.               

"Every Star has 5 Jagged Points...."

Selecting new room names for The Inn at Long Lake was such fun back in 2008 when I purchased the property! My lovely friend, Fay, helped by suggesting Classic Hollywood names in addition to the American music icons on my list. And, so...while many rooms at the inn were (and are) named after notables like Glenn Miller, Mae West, and Cole Porter, several luminaries were overlooked ("Hey. It's a 16-room inn. Gimme a break for more rooms!" lol).


One such actress from Hollywood's bygone era of creativity was Matilda "Tilda" Manique. From her meagar beginnings in Iowa as a drugstore salad bar attendant (she was later lovingly known as "Cukie from Du-bukie" by her closest friends) to her discovery by the motion picture industry eating a Knickerbocker Sundae in a West Hollywood diner, Tilda's career was fraught with ups and downs.

Her legendary role in 1940's "Bally Ho in Bali Hai" was a high point for Tilda. As the Pina Colada-soaked streetwalker spreading happy cheer throughout the paths and byways of the Somoan mountainsides, she was endeared by legions of fans in movie houses, primarily workers in the pineapple and coconut professions. Her musical song from the film "Smile is  Free...Coconuts Cost a' Plenty" was nominated for several Tony and film awards.

Later in life--long after the cameras stopped rolling--Ms. Manique was reputed to have spent solitude living in (and by) a box near Franzia Vineyards. She happily signed autographs to faithful fans, a tribute to her short, but glorious, acting career.

Her comeback as "one of the colored girls" backing Lou Reed in his 1971 "I Got One Song..but It's Great" Tour brought new success to her. Tilda was beat out (and up) by Clara Peller for Wendy's "Where's the Beef?" marketing campaign. The company refused her to read her lines off cue cards...

She was last seen riding a 2-person bicycle alone by the Grand Canyon. Her fans fear that, like her career of yesteryear, her fall was a quick ride into the proverbial gulch. Her presence today remains unknown.

Remember: Everybody has their moment in the sun, so stock up on your Coppertone and prepare yourself as best you can. And...try to think of good ole' Tilda when the chips are down!

Keith A. Neubert
Innkeeper-Chef

Tribute to a Mentor (Part II): Carol Ann Edgerley

In my last installment of paying tribute to the mentors who have inspired me I wrote about Chef Marshall Lyons. In this segment I remember a woman who taught me reminded me of one of the greatest aspects of anyone who pursues their passion in their work. Her name is Carol Edgerley.

Like Chef Marshall, I met Carol at the venerable Phillips Exeter Academy in 1993. The institution had two dining halls: Wetherell and Elm Street. Carol was the Lead Dinner Cook at Elm Street, a newer, more open-concept facility. I was her counterpart at the older, history-steeped facility about a quarter mile away. (My kitchen was the kitchen that in the old days fed Lincoln's children, the children of the Carnegie and Coors families--the old tunnels off the kitchen were super spooky and fun to poke around in!)

My shifts at work ran the usual Monday through Friday, which suited me fine since I bartended on the weekends at a restaurant. I started at 11:30am and the very large kitchen was cleaned and put to bed by 7:30pm each day. The hall was closed on Wednesdays and my assistant and I would go to Elm Street to feed the entire school (a total of 800 people!). I enjoyed Wednesdays because I got to work with Carol for part of the day.

Carol was a Mother and it was in that role that she brought the best of her work to the Academy. While most of our weekday conversations would be on the telephone (a mere 4 digit extension to "her side of campus"), we conferred 3 or 4 times a day so that the entrees we were preparing were standardized (similar, no matter which hall the students and faculty went it would be the same). In our chats we'd approach together the best way to prepare the 3 entrees for which we were responsible. It was such an amazing experience to open up this healthy dialogue between the two of us. Always---and without fail---the goal was efficient production and nutritious food that expressed care.

Carol was a divorced Mother. I could tell that it affected her like so many that have been let down by someone they loved, and later let them down. Still, and the most amazing gift she lived, was her care for the students at the school. She never took shortcuts to "make her day easier." She might not have had the experience that culinary schools could offer her. Through it all, though, Carol cared for the students as if they were her own! Too often the actual intention of care gets lost in the recipe. Spending those four years with her smokey voice on the other end of a telephone line, I have remembered her gift----no matter the experience, no matter the recipe, there is an element of care towards others that must be a part of pursuing any hobby, passion, or work.

And, if you have a challenging time finding it in whatever you are doing, find something else to evoke this love! When you find the right path, it will be natural and overflowing. The excitement of what you are doing will be contagious! It will translate into the senses of others and be felt. In cooking and entertaining, Carol taught me more than flavors and smells. She stirred in me the importance of connecting your heart to the heart of others via food.

It is a lesson I carry everyday. I rarely have a set menu at The Inn at Long Lake. The phrase "I'll know it when I see it" is trumped by the phrase "I'll make it when I feel it" ("it" being joy, happiness, quirky frivolity, reverence, etc.)

Carol passed away in 2003. I found her obituary online this morning. I still hear her raspy laugh. I still recall dialing her extension and saying "Wetherell calling Elm Street" (she would always laugh even if she was busy in the heat of the kitchen.)

Today, consider assessing during your day how much you are actually attached to the things you are doing. In some cases, perhaps it might be better to farm some things out to others--believe me, there is always someone out there who would find wonderful joy in the things you can't, or don't want to, do. Focus on the activities and work that fill your heart, for it is there where magic is truly made! It is there that you uniquely express yourself to the world. You will care to overflowing!

Like the lesson I learned from Carol, it truly is the "most intriguing spice" that is in your spice rack!

Keith A. Neubert

Innkeeper-Chef

Naples, Maine