Wednesday, January 13th, 2010
Today, I decided to make a quick soup to try as a recipe for my winter guests, it was cabbage soup.
I brought the chicken broth to boil, added the shredded cabbage, chopped ginger let it simmer for five minutes then added chopped onion, turned off the burner and let the pot sit on the burner for a few minutes. Added cinnamon when I served the soup into the bowl.
It was excellent, the onion tasted crunchy, sharp with fresh onion smell which I love. I highly recommend it for colds.
Monday, January 11th, 2010
I have had a cold for the past few days so I have been making different kinds of soups with chicken broth that I make myself. The chicken broth that I make is from the bones that I roast a whole chicken then simmer the bones for over 24 hours to the extent that the bones become soft. This way all the nutrients from the bone are extracted. Then I add different kinds of vegetables to the broth each day as a soup.
Today, I added turnips which is full of vitamin C, excellent for when you have a cold, carrots, fresh ginger, garlic and onion. Nothing else was added because the broth already had salt and other spices. It was wonderful for a cold, Maine winter with a soar throat. I must get well by Friday because I have a couple for one night stay with dinner and exfoliation to which I am looking forward to.
Monday, January 11th, 2010
Today, I made sweet potato soup. It was scrumptious, simple, tasty and warm for cold, winter in Maine. Cooked the sweet potato, onion, in chicken broth which is made by me, Shadi Towfighi, the owner and innkeeper of Kismet Inn Bed and Breakfast. All the ingredients were organic and local prepared from scratch at the inn. I never use any canned ingredients such as chicken broth or any canned, processed ingredients in my cooking.
Saturday, January 9th, 2010
I got some smoked haddock from the fisherman at the farmers market today and decided to make it for dinner.
I left it to defrost when I got home. Around 4 p.m., started preparing it. I put it in a rectangular baking dish, added fresh garlic, ginger, cumin then poured 1/4th cup half and half over it put it in the over for 35 minutes baking 400 degrees. I made sweet potato which I mashed. The vegetable was asparagus which I had purchased from Farmers market in June and frozen it.
Let me tell you I have never been a fish eater nor cooked it much so I thought I should be daring and give it a try specially since I saw everyone circling Jack, the fish vendor at the farmers market. Heavens, am I glad I did, the smokey taste of the haddock mixed with the distinctive taste of asparagus, gentle sweet taste of sweet potato was indeed divine, when I say divine I really mean it because the guest finished it. There was not one spec of it left on the plate.
Maybe, one day I will serve it to you the good reader!!!
Saturday, January 9th, 2010
Kismet Inn is an all organic bed and breakfast, Spa in the heart of historic Bath, midcoast Maine offering yoga & meditation, massages and a very unique body exfoliation. The inn also offers dinners.
All the offerings are customized for each guest in an extraordinarily beautiful and tranquil setting overlooking the ‘Spirit of the Sea’ fountain. The location is the best loaction in town, only a few steps from the historic downtown Bath ‘Front Street’ which was recognized as one of the top ten streets by ‘American Planning Association’ The street is indeed ‘Out of Box’ kind of street with wonderful old architectural buildings, brick sidewalks, fine restaurants, boutiques and antique stores.
I, Shadi Towfighi, the owner and Innkeeper would like to extend my offerings to the world to come and experience the extraordinary hospitality of the Old World with the ulimate luxury of the New World.
I suggest a good soak in one of the custom made Japanese Style Deep Soaking Tubs with radiant heat followed by the Old World Body Exfoliation to do away with past year’s (2009) pollution, renew your skin and step with lightness to the year 2010. This process can be done in one of the Steam Shower units which have pebble rock floors with radiant heat massaging the feet for ultimate relaxation.
Please, email me at email@example.com or call 207-443-3399
I would also like to note each Guest that has come to the inn since its inception in August 2006, whether through walk-in or by prior reservation have all been drawn to the Kismit Inn not just for relaxation, but the extraordinary service of hospitality that brings and encourages a space for contempalation, meditation, peace and calmness. It brings to mind the kind of unconditional love a mother would offer to a child; without any expectation so the guest is allowed to completely surrender, letting go of all the fatigue and pollution of the outside world and find the Kismet Inn a sanctuary of silence.
Nancy English a travel writer from ‘Portland Press Herald’ wrote a review about me and the inn which was published August 2nd, 2009. Here is what she said in her opening paragraph:
“In one of the oldest parables about hospitality, we are urged to imagine the stranger at the door as a god. If we welcome that guest and offer a meal, we bring honor to our household. Shadi Towfighi, innkeeper at Kismet Inn in Bath, has taken that story to heart.”
Indeed, I have taken it to heart and loved meeting, hosting each one of you. It has been an honor to do so and I have done it with pride and joy. I thank you all for giving me the opportunity to live my life’s passion. I hope to see all of my guests back at the inn many times over as well as new guests.