Part of the fun of eating is knowing a little about the cooking!

Notes from the Inn kitchen:

Harbor Breakfast Menu Coffee, Decaf, Teas Cereal Selection and Homemade Granola Juices of the day Apricot Scones 3-Sheets-to-the-Wind Pears Groggy Bottom French Toast Sausage "I never eat more than I can lift." Miss Piggy

Fresh, native grown ingredients are always first choice for our recipes; such as local honey, produce (seasonal), unrefined cane sugar, and unbleached flour and natural grains. Although I cannot always use totally organically grown produce, I do buy from local organic farms whenever possible.

And, following in the beaten (pun intended ) path of our 19th century cooks, I put a seasonal focus on the breakfasts. For example, fiddle head ferns in the early spring; rhubarb, late spring; wild Maine blueberries in the summer; apples and pumpkin in the fall.

Most of the herbs used in cooking are grown here at the inn.

It is also a hobby of mine to find old recipes, handed down through New England friends and families then adapted to fit today’s tastes.

Seasoning is generally used delicately, so although you may love Huevos Rancheros, you will probably never see them on our breakfast table!

Our breads are baked fresh daily here at the inn. From November 1 - March 31, a continental breakfast buffet is provided. Home baked breads (sweet and savory), fresh fruit, home made granola and a selection of other cereals, coffee, tea and juice are available.

A bit of Food Trivia:
A grateful nation is indebted to Capt. Hanson Gregory of Camden,Maine, for jabbing a hole in his breakfast biscuit in order to hang it on the spoke of his ship’s wheel, thus inventing the donut in 1847.

The Fiddler’s Eye of "The Perfect Storm" Eggs Pam or other spray oil ½ tsp chopped fresh basil ½ teaspoon chopped fresh parsley ½ tsp chopped fresh oregano 1 slice Roma tomato or other meaty tomato ¼ cup grated sharp cheddar cheese 1 jumbo egg or 2 large eggs 1 tablespoon (packed) freshly grated Parmesan cheese ½ English muffin Chopped fresh chives to taste. Rub butter (or spray oil) onto bottom and sides of a 7oz soufflé dish, ramekin or custard cup - one ramekin per serving. Sprinkle the ramekin with parsley and oregano, so that the herbs stick to the bottom and sides of the dish. Place a split English muffin half in the ramekin and very gently slightly scoop out some of the center. You can trim edges if you need to fit them securely on the bottom of the ramekin. Place a slice of Roma tomato on the muffin and sprinkle with a pinch of basil, salt and pepper. Layer a thin slice of Gruyere or shredded cheddar (or any favorite cheese of choice), on top of the tomato. Crack 1 egg (can use 2 large eggs in each ramekin. If you do, increase baking time by 4 minutes) into each ramekin, being careful not to break yolk. Sprinkle eggs with salt, pepper, Parmesan cheese, and fresh chives.