I’ll be real with you—I’ve been doing island things instead of baking.Like wading into the fuh-reezing Atlantic Ocean with three of the most fabulous women I know.And picking blackberries with my sister.But, I mean, we still have to eat. We might as well do it in style.Meals here on Swan’s Island are meticulously planned. Four years in though, we sort of know what we’re doing.
We have a meeting before we leave NYC. There’s an organized menu. There’s an itemized grocery list. There’s one harried/hilarious trip through the Hannaford in Ellsworth, Maine. And then there’s cooking every last meal, snack, and dessert we eat on this beautiful island.If it sounds like work to vacation here, that’s because it is. Fortunately for me, it’s the sort of work I love most. I mean, what’s to complain about when there’s daily Salsa O’Clock?And don’t forget Guac O’Clock. It’s very important when you are on vacation.It’s impossible to be grouchy in the morning when VJ makes you gluten-free vegan waffles……and blueberry muffins. The bacon was my contribution.There were Migas, too……and the Blueberry Baked Oatmeal I told you about on Wednesday.And cantaloupe. (Can you tell I am in love with the white prep table?)Lunches have been less curated, but this chickpea-centric spin on my favorite Jacques Pepin soup recipe really hit the spot on Sunday afternoon.And don’t forget extra-toasty grilled cheeses.Dinner is an event though. We’ve had a Roast Chicken with Schmaltzy Onions, and some extra caramelly maple-roasted carrots.There was vegan cornbread, too. (My recipe, but with non-dairy milk + vinegar, vegan butter, aquafaba for egg, 1/4 cup sugar, and 1/4 cup more cornmeal.)And Eliot made my crowd-favorite Everyday Cassoulet and some garlicky kale.Last night was taco night. Hooray for using up leftovers!Dessert has been plentiful. I mean, I’m here.I made a batch of Toasted Oat Graham Crackers,so naturally, there were s’mores.There have also been also S’moreos.And just straight-up toasted marshmallows.Also, lots and lots and lots of coffee. Arnab finally learned how to use the French press we bought him for Christmas. #adultingSo, as you can see, we have not starved. We have some produce to finish and a few things we’ll divvy up on our way back to New York, but we have, by and large, used everything we brought.I’m planning to do some last day of vacation baking today (all those blackberries!), but I may also just sit on a rock and watercolor.The day is young.