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IRS Get-A-Way
March 20, 2013 through May 31, 2013
IRS means Impeccably Romantic Setting! The return on your tax-return investment in a Midcoast Maine getaway will be delivered in rest and romance, curing the accelerated depreciation of your energy reserves!
Use your tax refund to stay at the Lindsey House anytime in March, April or May and you’ll be assured an exemption from the everyday routine; a true capital gain!
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Post Script from the Quarter Deck
“Spring is sprung the grass has riz, I wonder where the flowers iz.” Well not so fast. Spring is late this season so our guests are still warming themselves by their in-room fireplaces and our cozy living room fireplace as well.
We are busy planning our lovely gardens, we know our hidden back garden will be a delight shortly. The tomatoes for the Lindsey Street window boxes are planted already. They’ve sprouted in our sunny windows up on Dodge Mountain. Don’t miss all the fun Summer Solstice weekend (June 22nd) and be sure to take advantage of our April/May IRS package. Hope to see you soon!
– Capts. Ken and Ellen
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Saturday, April 6, 2013 – Sunday, April 21, 2013
Horton Foote’s The Trip to Bountiful, adapted from his own television play, tells the story of a lonely widow who wants to return to her hometown but is consistently thwarted by her overbearing son and bossy daughter-in-law. One day, she succeeds in breaking free and embarks on her trip to Bountiful, Texas, in hopes of gaining understanding and peace of mind.
The drama is an understated and elegiac portrayal of the struggle-of-self associated with aging and the bittersweet nostalgia of loss. It is considered Foote’s greatest work, and the film adaptation won Geraldine Page her first Oscar for the role as Mother Watts.
This production is directed by Laurel Johnson and designed by Ken Barnes.
At the Rockport Opera House in Rockport, ME
April 6, 13, 19 & 20 at 7 p.m.
April 7, 14 & 21 at 2:30
Adults $20 ($21 at the door), Students $10 ($15 at the door)
Reservations are available by clicking here – or by calling 207-236-0173 |
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What’s Happenin’?
From the first hint of spring through the early days of
summer, Mid Coast Maine is an outdoor wonderland. You can explore the coast, woods, rivers and lakes by car, kayak, bike, or seaplane. Celebrate Easter, Mother’s Day, Father’s Day, or Memorial Day by taking a windjammer cruise, lighthouse tour, or wildlife excursion. Enjoy world class museums, unique shopping, and fine dining all within easy walking distance of the Inn.
Here’s a partial list of upcoming events to appeal to gardeners, artists, foodies, car/plane enthusiasts, music fans, and fun-lovers:
The Trip to Bountiful
Presented by Everyman Repertory Theatre
Rockport Opera House – Rockport, ME
April 6, 13, 19, & 20 at 7:00pm; April 7, 14, & 21 at 2:30pm
April 26, 2013 at 7:30pm
Cinco de “Meow”
May 4, 2013 all day
Dine out event to benefit P.A.W.S. Animal Adoption Center
Visit P.A.W.S. site for list of participating restaurants between Rockland & Belfast
Steep Canyon Rangers in Concert
2013 Grammy Winners for Best Bluegrass Album
Strand Theatre – Rockland, ME
May 4, 2013 at 7:30pm Spring Antique Auto & Aeroplane Show
Owls Head Transportation Museum – Owls Head, ME
May 25 & 26, 2013 – 9:30pm – 5:00pm
Horse Power Power Vehicle Auction & Show
Owls Head Transportation Museum – Owls Head, ME
June 8 & 9, 2013 – 9:30pm – 5:00pm
Experts in Residence
Coastal Maine Botanical Gardens – Boothbay, ME
June 12,13, 14 & 15, 2013
Susan Perrine, a contemporary fiber artist specializing in ancient techniques will be the Artist-in-Residence from 6/11-15
Owls Head Transportation Museum – Owls Head, ME
June 15 & 16, 2013 – 9:30am – 5:00pm
June 22, 2013 – 5:00pm – 9:00pm .
Rockport Harbor – Rockport, ME
June 27, 2013 – 5:00pm – 10:00pm
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Lamb Hash
YIELD: 4 servings
This is a wonderful thing to do with left over leg o’ lamb. It’s a great dish for company and absolutely irresistible if you like lamb.
Ingredients
1 TBSP butter
1 large onion minced
3 springs of parsley, chopped
1 clove garlic, minced
2 slices of bacon, minced
3 cups cooked chopped lamb
1 cup meat gravy or stock
1/2 cup tomato sauce
salt & freshly ground pepper to taste
1 cup heavy cream
2 TBSP grated Parmesan cheese
Preheat oven to 325°. Melt butter in skillet, add onions. Sauté until golden. Add parsley, garlic, and bacon. Cook briefly. Mix in remaining ingredients, except cream and cheese. Bake uncovered for 1 hour, stirring from time to time. Place the hash in four individual ramekins, cover with cream and sprinkle with cheese. Brown under a hot broiler.
– From A Taste of the Taber Cookbook
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