Woe be he
And all his kin
Who steals this book
From the Blue Hill Inn!
so inscribed is the copy of The Girl with the Phony Name, written and presented to the inn by Charles Mathes. He and his lovely wife, Arlene Graston, an amazing poet and artist herself, stayed at the inn this fall and sent me the book and one of Arlene's card to say thank you. I love this illustration of hers from Aesop's fables. You know I have the sweetest guests ever! And so talented!

Two other delightful guests sent me a vacation in St. Croix! Well, they sent me a book, Don't Stop the Carnival, by Herman Wouk, with explicit reading instructions: "The appropriate time to read this book is in front of a fire on a cold, rainy and windy day after you have closed the Inn for the winter when you can let your mind wander to imagine life in the Virgin Islands in virtually perpetual sunshine during the day, gentle winds and water you can actually swim in without fear of turning into an ice cube." I'll put my feet up. I might drink a piña colada while I'm at it!

Have you seen October's DownEast magazine?! Blue Hill is the special supplement star this month! The autumn photographs capture the feel and look of October in Blue Hill perfectly. (And Jeff the chef's apple walnut bars capture the taste!)

Sour Cream Apple Squares
2 cups all-purpose flour
2 cups firmly packed dark brown sugar
1/2 cup butter, softened
1 cup chopped nuts
1-2 tsps. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
1 egg
2 cups finely chopped, peeled apples

Heat oven to 350 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl combine flour, brown sugar, and butter; beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of crumb mixture in bottom of ungreased 13x9 inch pan. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla, and egg; mix well. Stir in apples. Spoon evenly over base.

Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in center comes out clean. Cut into squares.

If you haven't made your reservations for the Foliage, Food and WIne Festival, you must do so immediately! More events, more music, more people! We have a few spots left in the artisanal chocolate making course with Kate from Black Dinah Chocolates; we have a few rooms left for the weekend; and we can put you on the waiting list for our wine dinner with El El Frijoles. Tickets for the festival Sunday are available the day of so you can procrastinate at that, if you want.

Is your October this yummy? If not, come see us!