Today was a century ride through Lincoln and North Woodstock.
But the best part of the day was going to a traditional New England clambake. Thank you so much to Andrew and Amy Maki and the their parents, owners of Maple Haven Campground, for inviting us to be a part their end-of-season celebration with family and friends.
This steamer is gigantic.
The "flame-thrower" which sent the heat into the bottom to get the water boiling.
A tub of freshly-picked corn is ready.
So are lobsters packed in seaweed and ice:
Dave, a trained chef and previous owner of a restaurant called Crustaceons, made a huge pot of clam chowder.
The water is boiling. Into the pan goes a layer seaweed, then the lobsters, and more seaweed.
Add corn and more seaweed.
The clams go next.
More seaweed on top, put on the lid and wait patiently.
Meanwhile, someone cooked chicken quarters and sausage for those who don't like to eat lobster. Huh?
The clam chowder was ready and served as course #1. The best chowder I've ever had.
It's ready! Time to eat!
The lid of the steamer was used to collect the seaweed. It would go onto the fire.
Amy and Drew are removing the seaweed and scooping the clams into large serving pans.
At the bottom, beautiful cooked lobster.
Load up your plates: homemade macaroni and potato salad, corn on the cob still in the husk, clams, cornbread. A second plate just for the lobster. Italian cookies for dessert.
There was very little trash. Paper plates, napkins, clam shells, corn husks, lobster shells all went into the fire. Cans and bottles were recycled. Only plastic went into a trash barrel.
We can't thank Drew and Amy and their parents enough for inviting us to this clambake. I'm sure it will be a once-in-a-lifetime experience and one of the highlights of this bicycle tour.
But the best part of the day was going to a traditional New England clambake. Thank you so much to Andrew and Amy Maki and the their parents, owners of Maple Haven Campground, for inviting us to be a part their end-of-season celebration with family and friends.
This steamer is gigantic.
The "flame-thrower" which sent the heat into the bottom to get the water boiling.
A tub of freshly-picked corn is ready.
So are lobsters packed in seaweed and ice:
Dave, a trained chef and previous owner of a restaurant called Crustaceons, made a huge pot of clam chowder.
The water is boiling. Into the pan goes a layer seaweed, then the lobsters, and more seaweed.
Add corn and more seaweed.
The clams go next.
More seaweed on top, put on the lid and wait patiently.
Meanwhile, someone cooked chicken quarters and sausage for those who don't like to eat lobster. Huh?
The clam chowder was ready and served as course #1. The best chowder I've ever had.
It's ready! Time to eat!
The lid of the steamer was used to collect the seaweed. It would go onto the fire.
Amy and Drew are removing the seaweed and scooping the clams into large serving pans.
At the bottom, beautiful cooked lobster.
Load up your plates: homemade macaroni and potato salad, corn on the cob still in the husk, clams, cornbread. A second plate just for the lobster. Italian cookies for dessert.
There was very little trash. Paper plates, napkins, clam shells, corn husks, lobster shells all went into the fire. Cans and bottles were recycled. Only plastic went into a trash barrel.
We can't thank Drew and Amy and their parents enough for inviting us to this clambake. I'm sure it will be a once-in-a-lifetime experience and one of the highlights of this bicycle tour.
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