Autumn, Winter, Spring, Summer--Why do we resist when each has its beauty?

That was me, just a few weeks ago, kicking and screaming that leaves were changing and the deep green of August was mellowing into a colorful fall too soon.  Today, I am marveling at the great color, the crisp 59 degrees on a sunny day, and enjoying pumpkins and squash and all things autumnal.

Assistant Innkeeper Duncan's 2013 masterpiece

Why do we resist?!  From apple blossoms in our orchard, lilacs along the driveway, lillies in the garden, geraniums and begonias in the pots, all giving way to sedums and mums, color and blooms show up and delight us again and again.  We had pretty, edible flowers and pea shoots for our breakfast plates and chives and mint and thyme from our herb garden all season long.  We bought greens and tomatoes and peppers and herbs at the farmers market along with our bacon and summer sausages and local cheeses.  We have such bounty in the Blue Hill Peninsula.

So many guests entered our doors--more than ever, in fact (which is a reminder that if you have a favorite room and you know when your vacation will be next year, call right now and make your reservation.  You will be assured to get the room you want for the nights you want, at this year's prices.  I just hate it when we can't accommodate you). And so many marveled at the charms of Blue Hill and Castine and Stonington, appreciating Acadia National Park, even traveling as far as Campobello, Camden, and Baxter State Park for interesting side trips.

Our chickens laid beautiful eggs all winter long,
and all summer long, delighting us and guests

We had Jake and Duncan in the kitchen this year, to very delicious results.  Duncan's blueberry muffins are the very best ever and Jake made croissants that, I swear, were actually from France!  An afternoon treat we've like for a few years now is Coffee Squares--made from ingredients you are likely to have in your cupboard right now.

Coffee Squares
Cake
1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup hot coffee

Frosting
1 1/2 cup confectioners sugar
1 tablespoon cocoa
1/4 teaspoon salt
1/4 cup melted butter
Cold coffee

In a large bowl, cream the butter and brown sugar together.  Add the egg and vanilla and mix well.  Into a separate bowl, sift the flour, salt, and baking powder. Alternately add the flour mixture and the hot coffee to the creamed mixture.  Mix well and pour the batter into a 9-inch square pan.  Bake in a 350 degree over for 30 minutes.

Into a small bowl sift together the confectioners sugar, cocoa, and salt.  Pour in the melted butter and add the cold coffee one tablespoon at a time, mixing well, to make a spreadable frosting.  When the cake is completely cool, frost.

Serves 9.

Chef La Mason took beautiful ingredients and made amazing dinners.
We'll have her back next summer, don't worry!

We like to share the good stuff with you.  This summer that included dinners crafted by La Mason with wines paired by our favorite wine distributor.  This was La's last dinner menu this year:  Yellow Birch Farm beet and whipped feta salad with anchovies, lemon, parsley and Tinder Hearth bread crumbs; Palmer Hill potato gnocchi and a romesco sauce with Blue Zee Farm red peppers and sauteed squash; Five Star Nursery peach soup, with mascarpone panna cotta; breaded haddock with a Morgan Bay Farm radish, celery, and herb salad; chocolate layer cake with a chocolate almond salted caramel sauce and coffee ice cream...  If you want to be emailed with her schedule for next year, send me a note, sarah@bluehillinn.com.

Stonington, late afternoon, late fall

I use TripAdvisor frequently when I travel--I've discovered tiny hole in the wall restaurants, fabulous hotels, and interesting outings.  The inn has received some truly blush-worthy reviews.  I'm always so happy to read that we are creating an experience people really enjoy.  The historic inn, the charming seaside town, Duncan and Jake's great breakfasts, Diana and India's careful housekeeping, Lorna, Brenna, and Jessica's super service--everything comes together and creates "a wonderful get away."

One of my favorite blueberry barrens, Rte. 15, Penobscot, late spring

Have you liked us on Facebook yet?  Check out our page--we try to link to great Blue Hill photos and happenings.

And now we've come to the quieter season, when we close the red doors of the main building and welcome guests to the Cape House.  The Suite continues to inspires "Wow!"s with its cathedral ceilings, wood-burning fireplace, and private deck under the willow tree.  The Studio is stocked with art supplies and books and features a large sunny bedroom and a cozy kitchen.  We leave them both stocked full of goodies for your breakfast and snacking and are available to help you make the most of your visit, whatever the season.  We have a great selection of maps, guidebooks, restaurant menus--everything you need to make good decisions during your time here.  This time of year we are making suggestions for where to see the best color, get the biggest or smallest pumpkins, and where to find a lobster dinner. Now that I've finally accepted it's fall, it seems to be the prettiest fall ever with a lot of color coming early but staying gorgeous.  Or is it just the pumpkin chocolate chip cookies that make this time of year so delicious?!

If you've been planning to come to Blue Hill, don't put it off.  Call us, book your room, come see what everyone loves.