Bangor Metro - Winter 2022

FEATURES

28 ENJOYING A COZY, PEACEFUL HOLIDAY AT HOME

Ideas and tips to create a little “white space” this winter and enjoy the holidays more

34 CHRISTMAS ON THE COAST

Visit Boothbay and Boothbay Harbor to get in the spirit with lights, Santa, train rides and tons of fun

IN EVERY ISSUE

06 MEET OUR CONTRIBUTORS

Get to know the team that helped put together this issue of Bangor Metro just for you

08 WHAT’S HAPPENING

Local events, our Bangor Metro Pop Quiz & Pictures from the Past

12 OBSESSIONS

What we can’t get enough of this month

38 THE VIEW FROM HERE

Being honest about our feelings — and helping those who really need it

ON THE COVER

Curl up at home and simplify the holiday season.

20 GLIDE THROUGH THE WOODS

34 CHRISTMAS ON THE COAST

PHOTOS: (TOP) COURTESY OF BOOTHBAY HARBOR REGION CHAMBER OF COMMERCE; (BOTTOM) AISLINN SARNACKI

ARTS & CULTURE

10 SEASON’S READINGS

Offering up book suggestions by Maine authors to give this holiday

FOOD & DRINK

16 FESTIVE DISHES FROM AROUND THE WORLD

Enjoy an international holiday cuisine from the comfort of your own home. PLUS a recipe for vegan-friendly challah bread.

HEALTH & FITNESS

20 ADVENTURE ME

Glide through the woods of the Katahdin region on these beautiful nordic ski trails

HOME & FAMILY

24 SIMPLIFY THE SEASON

Ways to cut back, pare down and take the stress out of holiday hosting

HOME for the HOLIDAYS

WELL, HELLO THERE!

Notice anything different? I’m Amy, the new editor of Bangor Metro. I’ve been with the magazine for more than eight years as the Art Director, but this is my first time at the editorial helm. Luckily, I’m a bit of a magazine veteran, starting way back in 2003 as the editor of a regional magazine in Portsmouth, New Hampshire. For the past several years, I’ve worked as the editor of Special Sections for the Bangor Daily News, creating the magazines and sections you occasionally discover in the folds of the paper (like this issue of Bangor Metro!).

I’m not the only thing that’s different about this issue. We’ve officially moved to a quarterly schedule, so you can expect to see Bangor Metro in March, May, September and November. And if you miss us in the paper, you can find a free digital copy available through our Facebook page. We’re working to develop new features and ideas, and we’d love to hear from you — our readers. Have thoughts on what you’d like to see in a future issue? Shoot me a message at talkback@bangormetro.com.

In the meantime, I’m so pleased to bring you this winter issue of Bangor Metro and our annual Holiday Gift Guide. I’m one of those people who can’t wait for the first snowflakes to fall. If you’re itching to get outside and enjoy a winter wonderland, check out Aislinn Sarnacki’s suggestions for cross-country skiing in the Katahdin region on page 20. Plus we’ve got tasty holiday recipes and traditions from around the world (page 16) to incorporate into your own festivities. And if you’re looking to get in the spirit a little closer to home, take a trip to Boothbay (page 34) for lights, visits with Santa and more.

For me, I’m looking forward to snuggling up with my family in the glow of the Christmas tree to watch a movie, read a book (check out page 10 for a list of books by Maine authors to give this season) or play a game. On page 28, Molly Mayo shares more ways to enjoy a less chaotic holiday and find some “white space” this season.

And if you flip this issue over, you’ll discover tons of ideas for everyone on the “Nice List” this holiday, including fun and funky Maine-made gifts from local artists and makers (page 20). You can even find ideas for your friends celebrating Hanukkah (see page 14 to learn more about Hanukkah traditions and treats).

Inside these pages you’ll find the best holiday cookies, Maine-made charcuterie snacks and so much more! Hope you enjoy our winter issue.

It takes a village.

FLIP TO THE NEXT PAGE TO MEET JUST A FEW OF OUR BANGOR METRO CONTRIBUTORS FEATURED IN THIS SEASON’S ISSUE.

AMY ALLEN EDITOR & ART DIRECTOR

Connect With Us Online bangormetro.com facebook.com/BangorMetro bangormetro talkback@bangormetro.com

WISHING YOU A VERY HAPPY HOLIDAY SEASON,

SALES MANAGER

CONTRIBUTING WRITERS, PHOTOGRAPHERS & PROOFREADERS

Kate Bielinski, Emily Burnham, Sarah Cottrell, Marissa Donovan, Molly Mayo, Emily Morrison, Joanna O’Leary, Kaylie Reese, Crystal Sands, Aislinn Sarnacki, Katie Smith

KATIE BINGHAM-SMITH is a full-time freelance writer. She’s a staff writer for websites such as Scary Mommy, Grown and Flown and The Girlfriend. You can also follow her fashion adventures on Instagram @katiebinghamsmith.

JOANNA SHAWN BRIGID "BRIDEY" O’LEARY was born in Alexandria, Virginia, grew up in central Pennsylvania and Massachusetts, and now calls Sebec, Maine home. She graduated from Harvard University with a degree in English and earned a PhD in Victorian literature from Rice University. Bridey has served as a culinary consultant, food historian and travel/food critic for media outlets such as The Nosher, Let's Go travel guides, Wine Enthusiast, HuffPost, the Onion, Texas Highways, Houstonia, and ColinCowie Weddings. Follow her writing and research projects at www.brideyoleary.com.

SARAH COTTRELL is a writer, editor and online content creator from midcoast Maine. She is currently an editor at Parents Magazine and is working on her first novel. Learn more about her writing on Instagram @housewifeplus and Medium @sarahcottrell, and sign up for her newsletter sarahcottrell.substack.com where she shares freelancing advice.

CRYSTAL SANDS is writing professor, homesteader and editor of the journal Farmer-ish, a journal dedicated to farming arts and education. When she is not saving seeds or tending chickens, she is writing daily for the Farmer-ish blog. You can follow her adventures in homesteading in rural Maine at www.farmer-ish.net.

WINTER 2022

NOV. 5

17TH ANNUAL KITCHEN TOUR (VIRTUAL)

The Northern Light Eastern Maine Medical Center Auxiliary’s 2022 Kitchen Tour returns another virtual event. Tour area kitchens from the comfort of your home from Nov. 5 through Dec. 3. With partner Pulse Marketing, the tour is expanding to include eight homes to give you ideas for a new build, a remodel or new touches. For more information and to purchase a ticket, visit northernlighthealth.org/kitchentour or call (207) 973-5055.

NOV. 12

(RE)DISCOVER THE '90S PARTY

Dress up in your favorite ’90s-inspired look and raise funds for Maine Discovery Museum. With a VIP cocktail reception and three floors of ’90s-themed fun, including food, games, a live DJ and a cash bar, it’s sure to be a blast from the past. Attendees will also have the opportunity to enter a best-dressed contest and win unique raffle items throughout the evening, all supporting the Maine Discovery Museum. Visit mainediscoverymuseum.org for more info and tickets.

NOV. 19-20

11TH ANNUAL MAINE HARVEST FESTIVAL

The Maine Harvest Festival, presented by Maine Potato Board, returns to the Cross Insurance Center from 10 a.m. to 4 p.m. Nov. 19-20. Experience and enjoy the fall harvest from more than 200 Maine farmers, festival food producers and more. Visit maineharvestfestival.com.

NOV. 25

PLAID FRIDAY

Shop local and celebrate independent businesses on Plaid Friday. Support locally owned shops, restaurants and more and get your holiday shopping started on Friday, Nov. 25. Downtown Bangor is a great spot to get started, with a wide range of diverse and unique shops and plenty of holiday deals.

DEC. 10

BANGOR AREA AUTHORS WINTER BOOK FAIR

Come meet notable local Maine authors, get your books signed and support the local literary arts with your purchase of signed or personalized books. Authors from all genres will be represented, including adult and YA fiction, nonfiction, folklore, cryptozoology and children’s books. From 11 a.m. to 5 p.m. at 153 State St., Suite 6 in Brewer. Free admission.

DEC. 17-18

THE NUTCRACKER AT THE COLLINS CENTER FOR THE ARTS

A holiday tradition for all ages, the Bangor Symphony Orchestra’s annual production of “The Nutcracker” with the Robinson Ballet is beloved by audiences and the only full production with a live orchestra north of Portland. Arrive early to shop at the BSO’s Nutcracker Store, offering a variety of holiday gifts, nutcrackers and treats. Tickets are now on sale; pricing starts at $10 for youth and $20 for adults. Call 1-800-622-TIXX or visit bangorsymphony.org.

WONDERING WHAT’S HAPPENING BETWEEN ISSUES? FOLLOW US ON FACEBOOK AND INSTAGRAM FOR REGULAR UPDATES!

GET IN THE SPIRIT!

Be the hostess with the mostest and test your guests with this holiday pop quiz!

Find answers below.

Answerstothismonth’sPopQuiz:Question1:B;Q2:C;Q3:B;Q4:C;Q5:A.

PICTURES FROM THE PAST

With extra loads of mostly Christmas mail are Bangor's postal carrier crew, shown in this December 1957 file photo.

A.J. Cole, president of the Bangor Chamber of Commerce, drives Santa and his workshop through downtown Bangor during the 1952 Christmas parade.

WANT MORE PICTURES FROM THE PAST?

SUBSCRIBE to The B-Side newsletter for weekly historic photos, plus local events, news and fun. VISIT bangordailynews.com/bdn-newsletters

(Right) Shown trimming trees and decorating wreaths at the annual fair at the Orono Methodist Church are (from left) Mrs. Richard Small, Mrs. Richard Waitt, Mrs. Earland Sleight, Mrs. Robert Emerson and Mrs. Merton Libby in this December 1954 BDN file photo.

Season’S READINGS

BOOKS BY MAINE AUTHORS TO GIVE THIS HOLIDAY SEASON

BY CRYSTAL SANDS

Thepeople of Iceland have a beautiful holiday tradition: On Christmas Eve, they give friends and loved ones books as gifts. Then, the tradition is to spend the evening reading. This holiday tradition is so big it generates a season of book buying in Iceland that lasts from September to December and even has a name, Jolabokaflod, which literally means Yule book flood. All households in Iceland receive a free book catalog in the fall to help them make their gift-giving selections, and the book-giving tradition is an important part of the 13 days of Christmas celebration in Iceland. It’s a tradition that not only brings joy to the gift recipients but provides powerful support for the publishing industry in that country.

This holiday season, the gift of a book by a Maine author is a great way to start our own local tradition of supporting our area authors and booksellers while, at the same time, making the gifts we give extra special. After all, there’s something almost magical about holding a beautiful print book in your hands.

As Maine is such a literary state with so many fantastic authors and local bookstores, there is much to choose from, but the following list of recent publications by Maine authors is a great place to start.

FICTION

“Night of the Living Rez” is a collection of short stories by Morgan Talty, who is a citizen of the Penobscot Indian Nation. Talty’s award-winning book tells powerful stories about family, friendship and tragedy, as well as what it means to be Penobscot in the 21st century.

“Lungfish” is the debut novel from Portland author Meghan Gilliss. The novel, set on a Maine island, is about grief, parenthood and family. It is written in a unique lyrical style that powerfully captures the natural wonders of the Maine coast.

For thriller fans, “Dark Things I Adore” by Kaite Lattari of Bangor, is a fantastic choice. This “revenge thriller” is full of suspense and set in Maine.

NONFICTION

For nonfiction readers, “Woodsqueer: Craft ing a Sustainable Ru ral Life” by Gretchen Leglar is certain to cap tivate. “Woodsqueer” is a term used to describe the mindset of people who have lived in the wild for some time. In this book, Leglar relates the powerful story of living off of the land on 80 acres in rural Maine.

“The Field House: A Writer’s Life Lost and Found on an Island in Maine” is the debut book by Maine author Robin Clifford Wood. The book is part biography and part memoir and relates the story of award-winning author Rachel Field, as told by Robin Clifford Wood when she purchases Field’s long-neglected home on an island in Maine.

CHILDREN’S BOOKS

For the children in your life, Bangor’s own Alexandra Hinrichs is the author of “The Traveling Camera,” a picture book that tells the story of Lewis Hine, a teacher and photographer who used his photography to help bring an end to child labor in the United States. Illustrated by Michael Garland, this book is both educational and inspirational.

And, of course, Maine children’s book author and illustrator Chris Van Dusen is prolific and always has great options for gifts for children. Two of his recent books for young children include” Big Truck Little Island” and “Hattie and Hudson.”

YOUNG ADULT BOOKS

For young adult readers, Abdi Nor Iftin’s book “Call Me American” was adapted for young adults in 2021. The book is a memoir of the extraordinary journey Iftin, now a Maine resident, took from his home in Somalia to the United States.

For fantasy fans, Maine’s Emma G. Rose released a new book this year, “On the Bank of Oblivion.” The fantasy novel focuses on a boy who makes a deal with a river goddess.

CLASSICS

For the fan of classic literature, Maine has a long and deep history of important works about our state by both local and visiting authors. Sarah Orne Jewett’s “The Country of Pointed Firs,” a novella, is considered some of the best regionalism writing in American history and is set in rural Maine.

And, although not a Maine native, Henry David Thoreau’s “The Maine Woods” was written on his journey into Maine and is a great gift for nature lovers interested in learning more about the history of our beautiful state.

COOKBOOKS

Finally, cookbooks make great winter holiday gifts as they often include a perfect blend of stories and recipes. “The Maine Farm Table Cookbook” by Kate Shaffer is a treasure of 125 Maine recipes with profiles on local farms and restaurants.

The “Maine Community Cookbook, Volume 2,” is a collection of recipes from all over the state. Created by Margaret Hathaway and Karl Schatz, this book features 200 Maine recipes.

And for the young chef, pick up Sarah Walker Caron’s latest cookbook “The Disney Princess Tea Parties Cookbook,” full of kid-friendly and easy-to-follow recipes for a magical tea party.

Of course, this list of books by Maine authors is just a taste of what is available this holiday season. For questions about these titles or more, your local community bookstore is the best resource.

Now serving Penobscot and Piscataquis counties, along with townships located in Southern Aroostook County

WHAT WE CAN’T GET ENOUGH OF THIS MONTH.

OBSESSIONS

OBSESSIONS

WHAT WE CAN’T GET ENOUGH OF THIS MONTH.

LISTEN

DARK HISTORY PODCAST

WHY DO WE LOVE IT? If a podcast can make you feel like you campfire for a ghost story or catching up with an old friend you haven’t seen in ages, then I’m hooked. What I love most about Dark History is the listening experience. Imagine having your nails done and the woman sitting next to you has immaculate makeup skills, plus the spooky esthetics and dark, quirky humor of Elvira, Mistress of the Dark. Instead of spilling local gossip, the host, Bailey Sarian, retells historical downfalls of bad CEOS and Hollywood starlets, cults, notorious pop culture moments and everything under the shady umbrella of true crime. My favorite episode is “50. Gossip, Glitter & Whimsical Disgrace — WTF is up with Lisa Frank.”

— MARISSA DONOVAN

VISIT

MAINE BEER COMPANY

WHY DO WE LOVE IT? In the fall, my life is all about soccer Everyday there are rides to and from practices, games to cheer on, snack shacks to man. On a recent weekend away for a soccer tournament where my son was playing and my daughter was refereeing, we just happened to stay at a hotel next to Maine Beer Company in Freeport. My husband and I have always enjoyed their brews (Lunch IPA, yum), but that was our first visit to the brewery and restaurant. Now, I already knew Maine Beer Company was known to “Do What’s Right” (that is their slogan, after all). They created their Little Whaleboat IPA last year to help Maine Coast Heritage Trust purchase Little Whaleboat Islands, some of the last remaining undeveloped islands in Casco Bay and a habitat for a range of wildlife. But seeing it in action is impressive.

From the solar panels out front to the fact that they refuse to accept tips and instead donate that money to local and national nonprofits, we were really blown away. The space itself is beautiful and clean, very much in line with their general vibe, and the woodfired pizza is delicious. Do what’s right and go visit during your next trip to Freeport.

— AMY ALLEN

FOR MORE OBSESSIONS BETWEEN ISSUES, VISIT OUR BANGOR METRO FACEBOOK AND INSTAGRAM PAGES WHERE WE REGULARLY POST OUR LOCAL DISCOVERIES AND NEW OBSESSIONS!

PHOTOS: (MAINE BEER COMPANY)

AMY ALLEN; CHAT_A4 & ALEX FROM THE ROCK/ADOBE STOCK

Festive DishesFROM AROUND THE WORLD

STAY HOME FOR THE HOLIDAYS AND CELEBRATE WITH INTERNATIONAL TREATS

BY JOANNA O’LEARY

Idon’t

know about you but my absolute favorite part of the holidays is expensive, time-consuming, unpredictable air travel.

NOT.

Although it’s (debatably) the most wonderful time of the year, not so much with regard to journeying to international destinations. But what if you want to add some cosmopolitan panache to your celebrations while still staying home for the holidays? Try inflecting your feast with some holiday dishes from around the world. You can reacquaint yourself with your own ethnic culinary heritage or embrace some entirely foreign (to you) customs. Either way, you just might discover some new favorite foods.

POLAND

In Poland, the main festivities occur the night before Christmas with the vigil meal known as Wiglia. As the majority of Polish Christians are Catholics, the traditional Wiglia supper is devoid of meat. But don’t worry about leaving the table hungry, because dinner comprises 12 courses (in

honor of the 12 apostles), most of which are heavy on the fish. First course is always soup, most commonly borscht (often with tortellini) or mushroom consommé. Stuffed cabbage and varied herring platters follow, culminating in a main entree of (more) fish, usually carp, which is fried or jellied in aspic. Accompanying out this piscine repast are refreshing side dishes such as sauerkraut with split peas and apple salad. Wiglia neophytes are often surprised to learn that the carbohydrate of choice is challah (see recipe on page 18), which achieved mainstream popularity in Poland thanks to the country’s once-thriving Jewish minority. Finally, the sweet coda to the meal comes in the form of multiple desserts, including but not limited to poppy seed cake, sernik (Polish cheesecake) and kutia (a wheat berry pudding made with honey). Greedy gluttons be forewarned: the Polish believe that which transpires during Wiglia presages events for the coming year, so if you bicker with your buddy over that last piece of cake, the new year may bring you unwanted strife.

JAPAN

While Japan may not be the first nation that comes to mind when you think of “Christmas,” we are pretty sure your brood

POLISH BORSCHT

MOROCCAN SFENJ

sacred holiday custom: eating Kentucky Fried Chicken on Dec. 25.

Yes, in the Land of the Rising Sun the most popular way to celebrate the birth of Christ is to eat a giant bucket of battered breasts (and wings and legs) with your nearest and dearest. In 2018, the Japanese spent approximately $63 million from Dec 20-25 alone; that major yen investment reflects some serious yearning for fried chicken during Yuletide. This holiday practice is thought to have originated during the post-WWII economic boom. The combination of a newly moneyed middle class and increased interest in U.S. culture paved the way for the success of American franchises in Japan such as KFC, which opened its first branch in Nagoya in 1970.

Whether you opt for original recipe or extra crispy for your Japanese jubilee is user preference — and, no, you don’t have to use chopsticks, as even in Japan KFC is a hands-on experience.

MOROCCO

This Hanukkah, why not hava nigala like they do in Morocco, home to one of the world’s oldest Jewish communities? European Jews are partial to latkes (find a recipe on page 13 in the Holiday Gift Guide) on Hanukkah. But in Morocco, Jews are more likely to nosh on ma’akouda, aka “Moroccan French fries.” The garlic and onion potato fritters served with harissa tomato sauce. And because Hanukkah is synonymous with fried food, specifically donuts, for virtually all Jews over the world, the Moroccan Jewish community developed its own version. Sfenj whose named is derived from the Arabic word for “sponge far cry (in a very good way) from any confection you find at Dunkin These delicate battered rings boast an extraordinarily crisp exterior that pleasantly shatters in your mouth upon the slightest nibble. Moroccans like their ma’akouda with honey, but let Mainers be Mainers and serve yours with maple syrup.

GREECE

Finally, why not channel your inner Athenian by catering your annual shindig with a Greek buffet? It’s the one time of year to really pig out — literally. W to Christmas in Greece, the magnum opus of any meal is pork. On Christmas Eve, pork is baked in apple cider and paired with avgole

mono (a chicken rice soup flavored with egg and lemon), often fol lowing evening church service. Come Christmas day, Greeks tuck into roast pork with cel ery. To balance this sumptu ous savory side of Grecian Christmas cuisine is a se lection of cookies. Eschew plain old gingerbread men in favor of melomakarona, spicy-sweet cookies with cinnamon, cloves and or ange, dipped in syrup and dotted with crushed nuts. Or try your hand at mak ing kourabiedes, a nutty, floral confection loaded with walnuts and almonds and flavored with rose or orange blossom water. Those seek ing less saccharine options, will adore another Greek traditional holiday starch: Christopsomo, a fragrant oval white-flour loaf

FRIED CHICKEN

GREEK MELOMAKARONA

MAKE YOUR OWN Challah

COURTESY OF METRO CREATIVE

CHALLAH IS A SPECIAL BREAD within Jewish households that is cooked to herald the Sabbath and celebrate various holidays. Jewish scholars indicate that the history of challah can be traced to the scripture story of manna, or bread, that God sent to the Israelites in the wilderness. Challah can be sweet or savory, and leftovers can make for a delicious French toast base for breakfasts and brunches. Anyone can learn how to make challah for their holiday celebrations. Traditional challah is made with eggs and a shiny egg wash, but this plant-based version uses potato water starch in the recipe. Bake up a loaf or two with this recipe, courtesy of “Plant-Based Gourmet: Vegan Cuisine for the Home Chef” (Apollo Publishers) by chef Suzi Gerber.

CHALLAH

Makes 2 loaves

INGREDIENTS

3 Yukon Gold potatoes or other butter potatoes (about 11/2 pounds), peeled and cubed

1/3 cup safflower oil or avocado oil

1/3 cup sugar

5 cups all-purpose flour or gluten-free allpurpose flour

1 Tablespoon cornstarch

1 teaspoon kala namak (Indian black salt)

1 teaspoon turmeric powder

1 teaspoon sea salt

1 packet active instant dry yeast (approximately 1/4 ounce)

1/2 cup Homemade Butter (see recipe at right), softened and cut into cubes

1/3 cup oat milk

INSTRUCTIONS

1. To make “potato water,” combine the potatoes with 31/2 cups cold water in a large pot, bring to a boil and keep at a boil for 20 minutes, uncovered. The liquid level should reduce to about 2 cups. Drain the potatoes, and reserve the liquid.

3. Combine 11/2 cups of the potato water with the safflower oil and sugar in a mixing bowl or a large measuring cup with a pour spout (reserve the remaining potato water). Whisk until sugar is completely dissolved.

4. Combine the flour, cornstarch, kala namak, turmeric and sea salt in a stand mixer and whisk to combine. Make sure there are no salt clusters for the yeast to come in contact with, then slowly add the yeast.

5. Change the mixer attachment to a dough hook, and slowly add the potato-water mixture to the dry ingredients while mixing.

6. Add in the softened butter, one cube at a time, until fully incorporated.

7. Knead the dough hook on medium-high (number 6 on standard home machines) for 10 minutes, keeping an eye on the elasticity of the dough. Pinch and pull the dough to check its elasticity: When ready, it should stretch like a rubber band.

8. Let the dough rise, covered, for 45 minutes at room temperature. It should double in size.

9. Portion the dough into two equal blocks. Divide each block into thirds to form a traditional straight braid, or into four sections to form a round braid. Roll the pieces into equal-sized ribbons that are at least 18 inches long. Line a baking sheet with parchment paper and braid the ribbons directly on the parchment, tucking the ends under and pinching them together.

10. Cover again and let rise a second time, for 30 to 45 minutes. The dough should dramatically increase in size, eliminating any gaps in the braid.

11. Preheat the oven to 375°F.

12. While the bread rises, combine the remaining potato water (about 1/2 cup) with the cornstarch in a small saucepan. Bring to a simmer, whisk often until a thick gel forms, and then remove from the heat.

13. Slowly add the oat milk to the gel, whisking until the gel is thin enough to paint.

14. Brush a generous and even amount of the starch-and-oat-milk wash onto the risen bread right before placing in the oven.

15. Bake for 40 to 45 minutes, rotating once halfway through. Remove once the crust is smooth and dark and the bottom is strong. When you thump the bottom with your finger, it should sound hollow. The internal temperature should be 190°F to 200°F.

16. Paint the loaves again with more of the wash and let cool. Store in zip-top bags. Keep for 3 to 5 days (if they last you that long!) at room temperature, or up to 6 months if frozen.

HOMEMADE BUTTER

Makes approximately 21/2 cups

INGREDIENTS

1 cup hempseed milk or full-fat canned coconut milk

1 Tablespoon apple cider vinegar

1 teaspoon salt

13/4 cups melted refined coconut oil (the kind that is solid at room temperature)

3 Tablespoons safflower oil, avocado oil or sunflower oil

1 Tablespoon sunflower lecithin powder or 11/2 teaspoons liquid lecithin

1/2 teaspoon arrowroot powder

INSTRUCTIONS

1. Combine the hempseed milk, apple cider vinegar and salt. Stir. Allow to curdle for 5 to 10 minutes.

2. In a blender or food processor, combine the milk mixture with the remaining ingredients and blend for two minutes on high.

3. Pour the mixture into a stick mold or any shape tub and freeze for at least 3 hours.

4. Keeps for up to one month in the fridge or up to six months in the freezer.

Glide Through THE WOODS

NORDIC SKI IN THE KATAHDIN REGION

STORY & PHOTOS BY AISLINN SARNACKI

SNOW CLOAKS the forest, weighing down branches and dusting the rough bark of tree trunks. It surrounds you, glittering in the breeze and sunlight, dancing across the nearby lake.

Pressed into the snow, two parallel ski tracks wind through the woods ahead. They follow an established trail, which leads to a warming hut and a view of Katahdin, Maine’s tallest mountain. Ready for an adventure, you step into the tracks with your Nordic skis, push off and glide.

Nordic skiing — also known as cross-country skiing — is a wonderful way to explore the beauty of the winter. The activity is fairly easy to learn, and you can set your

own pace, traveling easy trails before attempting any hills or sharp turns. It’s also a peaceful way to travel. While snowshoes and ice cleats crunch through the snow, Nordic skis are nearly silent as they swish over the surface.

Many trail networks throughout Maine are open to Nordic skiing, when conditions are right, but few areas rival the Katahdin Region in what it has to offer. Over the years, the region has become a hub for Nordic skiing as more and more groomed trails have been established by a number of organizations.

You could spend a week or more in the area, exploring all of the different trails. Maybe you should. Here are just a few trail networks to get you started.

KATAHDIN WOODS AND WATERS NATIONAL MONUMENT NEAR PATTEN BEGINNER TO ADVANCED

Established in 2016, this hunk of nationally protected wilderness has quickly become a Nordic skiing destination. Skiers enter the property from the north entrance, from which there are more than 15 miles of groomed trails to explore, plus intersecting packed trails. The trails visit several scenic spots along the East Branch of the Penobscot River, including Haskell Rock Pitch, a 20-foot high rock pillar that protrudes from the river in the middle of a series of rapids. The trails also lead to a few spots for winter camping, including two huts that must be reserved ahead of time.

Trail use is free. For more information, visit www.nps.gov/ kaww/planyourvisit/winteractivities.

HAMMOND RIDGE TRAIL SYSTEM IN MILLINOCKET

BEGINNER TO ADVANCED

This system of groomed Nordic Ski Trails is located on Hammond Ridge and Black Cat Mountain. Designed by Olympian John Morton, the trails total nearly 16 miles and provide stunning views of nearby Katahdin, views of Mount Katahdin, Millinocket Lake, Ambajejus Lake and Jo-Mary Mountain.

The network is a part of the Katahdin Area Trails system, which was established in 2014 and has been expanding ever since. The trailhead is right across from the parking lot to the River Drivers Restaurant, where you can grab a bite to eat and rent ski equipment.

Trail use is free. For more information, visit www.neoc.com/ winter-activities.

BAIT HOLE RECREATION TRAILS NEAR MILLINOCKET

BEGINNER TO INTERMEDIATE

Named after a small pond on the property that once held baitfish, this trail network is located just outside of Millinocket, in T3 Indian Purchase Township. The groomed trails total about 7 miles. They explore the forest and the shore of Elbow Lake, which provides views of nearby mountains, including Katahdin.

This outdoor destination has been popular among locals for years. It’s maintained by volunteers of the Northern Timber Cruisers. Trail use is free. For more information, visit www.millinocket-maine.net.

A cross-country skier enjoys the freshly groomed Penobscot River Trails near Grindstone

PENOBSCOT RIVER TRAILS IN GRINDSTONE

BEGINNER TO INTERMEDIATE

This fairly new outdoor destination features more than 15 miles of groomed Nordic ski trails, plus over 9 miles of snowshoe trails. Threading through the forest, the trails travel along a beautiful stretch of the East Branch of the Penobscot River to views of Katahdin and other nearby mountains. Two large warming huts — with wood stoves, tables and heated restrooms — are spaced apart in the network, and a visitor center near the parking area offers rental equipment.

The trail network opened to the public in 2019. Trail use is free. For more information, visit penobscotrivertrails.org.

Pines and Ridges Hut is one of two warming huts of the Penobscot River Trails near Grindstone. It sits on a small hill, from which you can see Katahdin on a clear day.

BAXTER STATE PARK NEAR MILLINOCKET

BEGINNER TO ADVANCED

Home to Maine’s tallest mountain, Katahdin, this park is a popular spot for hiking, camping, paddling and fishing in the summer. In the winter, the park sees far fewer visitors, but it’s open for Nordic skiers, snowshoers and snowmobilers to explore.

From the winter parking area off the Golden Road near Abol Bridge, you can ski into the park and visit a number of beautiful and remote places. These places include Foss and Knowlton Pond, Daicey Pond and Abol Pond. Some adventurous skiers jump onto the unplowed Tote Road to visit various campgrounds and even hike Katahdin — something that requires a lot of experience and planning.

Trail use is free. To learn more about winter use of Baxter State Park, visit baxterstatepark.org/winter-basics.

AISLINN SARNACKI is a columnist for the Bangor Metro and a registered Maine Guide. An expert on the Maine outdoors, she’s the author of the guidebooks “Dog-Friendly Hikes in Maine,” “Maine Hikes Off the Beaten Path” and “Family Friendly Hikes in Maine.” Follow her adventures at bangordailynews.com/outdoors. You can also find her @mainenaturehikes on Instagram and @1minhikegirl on Facebook and Twitter.

A WORD ON WINTER SAFETY

Nordic skiing can lead to remote places in the wilderness, especially in the Katahdin Region. If new to the activity, start small by skiing beginner trails and not straying far from the parking lot or visitor center (if there is one).

Planning and preparation are key to winter safety. Carefully pack and dress for your adventure.

“Consequences are magnified in the winter,” the official Baxter State Park website states. “Rescue may be days away. You enter the winter backcountry of Baxter State Park at your own risk. It is your responsibility to minimize hazards by using good judgment.”

A FEW TIPS:

• Ski trail networks can be challenging to navigate. Always carry a detailed trail map with you, as well as any other navigational tools you’re comfortable using.

• Don’t underestimate the cold. Pack extra clothing and gear to keep you warm.

• Drink plenty of water, which also helps keep you warm. And don’t forget to eat.

• Don’t rely on electronics, which might freeze. Cellphone reception is spotty in many areas of Maine, including the Katahdin Region. Stay safe out there, and enjoy the trails!

Simplify THE SEASON

FROM ENTERTAINING A HOUSEFUL OF GUESTS TO DECORATING FOR THE HOLIDAYS, WE'VE GOT TIPS TO HELP YOU SIMPLIFY THE SEASON

COURTESY OF METRO CREATIVE

YES, YOU WANT YOUR HOUSE to feel festive and welcoming this holiday, but who’s got the time? Between decorating, hosting, cooking, cleaning, finding the perfect tree, shopping and ... uh, I’m already exhausted. Luckily we’ve compiled some tips to keep things holly, jolly and bright — without all the stress. Happy hosting!

TIPS TO SIMPLIFY THANKSGIVING ENTERTAINING

PREPARING THANKSGIVING DINNER for a houseful of close friends and relatives can be a tad overwhelming. Thanksgiving is a food- and tradition-centric holiday, and all eyes are typically on the dinner table. Pulling off a feast of this magnitude — multiple courses, side dishes and desserts — takes considerable effort. These tips, tricks and timesavers can be a Thanksgiving host’s saving grace.

PICK THE MENU EARLY

Don’t leave menu planning and shopping to the last minute. Decide what you’ll be cooking in addition to turkey several weeks before the big day. Select two or three side dishes, preferably items that can be prepared in advance and then reheated on Thanksgiving. These can include a baked macaroni-and-cheese casserole, mashed potatoes, roasted vegetables and a cornbread stuffing. Better still, assign some willing guests to different menu items. Not only will you have fewer dishes to cook, you’ll ensure everyone’s family favorites are on the table.

BRINE YOUR BIRD

Turkey is the centerpiece of the feast, so give it every opportunity to shine. No one wants a dry turkey, but unfortunately this lean poultry can dry out easily. Meats typically lose about 30 percent of their weight during cooking. However, by soaking the turkey in a brine prior to cooking it, you can reduce this moisture loss to as little as 15 percent, according to Dr. Estes Reynolds, a brining expert at the University of Georgia (who knew?!). Brining the fowl for a day or more can infuse flavor and moisture. You can

7

EASY HOLIDAY CENTERPIECE IDEAS

THE HOLIDAY SEASON is a great time to make any home a bit more merry and bright. Most individuals let their personalities show through their home decor, and holiday decorating is just as personal as decorating throughout the rest of the year.

The main living areas of a home get the most decorating attention, with a Christmas tree or menorah taking a prominent position in the front window. Garlands, candles and other accoutrements also may dress up spaces. However, when it comes to holiday hosting, attention also should be given to the dining table, which can benefit from a festive centerpiece.

1. FROSTED PINE CONES: Take advantage of a crisp winter day to venture into a forest or park that is rich with evergreen trees. Gather pine cones from the forest floor and, if possible, a few evergreen boughs. Give the pine cones a touch of winter whimsy with a little faux snow in a can or even white paint. Nestle the boughs and pine cones into a wide-mouthed vase or bowl in the center of the table. Individual pine cones can later be turned into place cards for seating guests.

2. HOLIDAY THANKS: Cut many strips of paper roughly 6 inches in length from various colored pieces of paper to match the holiday theme. When guests arrive, ask them to write a favorite holiday memory or two, or what they’re thankful for. Twirl the paper strips around a pencil to curl them, and then place the curlicues into a decorative bowl in the center of the table. Later in the evening, the host or hostess can read some of the sentiments.

3. MAGICAL FOREST: Use green and silver conical party hats to turn a table or sideboard into a veritable evergreen forest. Arrange them on a blanket of faux snow or white confetti.

Select attractive flowers in vibrant holiday hues from a florist or even the supermarket floral section. Cut the stems and place them into an unusual display container, such as holiday themed mugs, a carved pumpkin or a punch bowl.

5. GLASS BAUBLES: Who says ornaments should be exclusive to the tree? A crystal or glass cake stand can be transformed into an icy delight when topped with silver and clear glass ornaments.

6. BIRCH WOOD: The crisp white coloring of birch bark is right at home with holiday decor. Go simple with pieces of the cut wood in varying heights intermingled with white candles that mimic the shapes and scale of the wood.

7. FRUIT AND VEGETABLES: If guests are coming over and the race is on for a fast centerpiece, look no further than the kitchen. Lemons, artichokes, pears or pomegranates look festive in a bowl interspersed with some greenery and baby’s breath.

find lots of brining concoctions online, but a simple salted water soak will work just fine.

START PREP WORK A FEW DAYS BEFORE THANKSGIVING

Take some stress out of Thanksgiving by cutting all vegetables and preparing some dishes a few days early. Label and organize prepared ingredients by recipe and store in the refrigerator. Make extra room in the fridge by removing nonessential items and placing them in a cooler with ice and cleaning out any old food or condiments. Plan your table settings and label which bowls and other serving dishes will be used for which items. This will make it much easier to set the table on Thanksgiving.

SERVE BATCHED COCKTAILS

It can be challenging and expensive to have a full bar for guests. Mulled wine, hot cider and punches are ideal ways to service a crowd looking for delicious spirited drinks. Check out the recipe at right for a festive cranberry margarita that’s sure to be a crowd pleaser. We’ve also got a recipe for wassail on page 32 that’s perfect for a crowd.

CREATE SIMPLE CENTERPIECES

Use seasonal sights for your centerpieces or place settings. These can include small squashes, gourds, citrus fruits, nuts or acorns. A hollowed-out pumpkin filled with fresh flowers also can be eye-catching. The article on page 25 can help you get started.

Thanksgiving is a time to celebrate bounty. Treat guests to a great experience by learning some hosting tips to make the holiday easier to manage.

CRANBERRYINFUSED COCKTAIL FOR AUTUMN ENTERTAINING

BESIDES THE UBIQUITOUS “pumpkin spice,” nothing says “autumn” more than tart cranberries. Cranberries are a major component of Thanksgiving feasts, turning up alongside and atop turkey as well as in quick breads and desserts.

Cranberries are loaded with health benefits, which include reducing the risk for ulcers and preventing gum disease. Also, just 8 ounces of cranberry juice cocktail contains 137 percent of the daily recommended value of vitamin C.

Cranberries can even be used to craft great cocktails. Move over mulled ciders, this crisp “Cranberry Margarita” from The Cape Cod Cranberry Growers’ Association makes a great autumn-inspired beverage.

CRANBERRY MARGARITA

Serves 1

11/2 shots of tequila

1 shot of cranberry juice cocktail

1/4 cup of whole berry cranberry sauce

1/2 shot of triple sec 10 ice cubes

Sweetened dried cranberries, for garnish Lime, for garnish

INSTRUCTIONS

Combine all ingredients except garnish in a blender. Blend on high until smooth and frosty. Serve in a margarita glass. Garnish with dried cranberries and a lime wheel.

ENJOYING A COZY, PEACEFUL Holiday AT HOME

HOW TO CREATE A LITTLE ‘WHITE SPACE’ THIS WINTER

BY MOLLY MAYO

We’ve

all been there. Stressed out of our minds and wondering how to find a moment of solace in the midst of the craziest time of the year. Presents to buy, presents to wrap, food to purchase, food to make, houses to be cleaned, houses to be decorated, traditions to be kept, friends to visit, and we all know we don’t want to think about budgeting!

But what if I told you there is a way to enjoy the space and people in your life without running around like crazy and spending tons of money? The thought that comes to mind is white space — and I’m not talking about the wintry blizzard kind.

Let’s connect those two thoughts. If you have the luxury to sit down and read this article then chances are there is something inside you that longs to enjoy a cozy, peaceful holiday at home. You dream of the day when you can sit down, friends and family gathered around, with absolutely no pressure weighing you down. Maybe you subconsciously reach for the remote, looking to watch a little holiday-themed entertainment… but let’s hit pause on that for a second.

TAKE A WALK

Here’s an idea. New to this whole “white space” concept? Grab your favorite scarf, coat and winter boots, and let’s go on a walk together. No seriously, open the front door and step outside. Not only do you happen to have great taste in magazines, you happen to live in the best state in the entire nation. With the wilderness practically in your background you can literally slip on your boots and enjoy something people travel for days to explore. Additionally, walking can reduce stress, improve sleep and help fight stress.

You don’t even have to know where you’re going. Simply walk and allow yourself to soak in the charm of the wintry landscape and take time to notice the small things. The sparkle across the snow, the sunshine through the boughs of pine trees, children playing or laughing.

FEELING THANKFUL

As you take your winter walk and move through the holiday season, take time to appreciate each moment and see how they connect to make up a bigger picture. Mentally go through a list of things you’re thankful for. Who did you say “good morning” to when you woke up? Did you have coffee or tea this morning? What are you most excited about in the coming weeks?

If you’re looking for a way to share your gratitude with others, let me introduce you to an old campfire tradition that I picked up on a St. Croix River trip. After a long day of canoeing, a group of us would all huddle around a crackling campfire and play a game called Protons and Electrons. The challenge went something like this: Each person would say two things we were thankful for that day (the protons) and one thing that we didn’t like (the electron). Some of us were more prone to rattling off what we were thankful for, so an exception was created. If you didn’t feel like saying an electron, you could simply say four things you were thankful for. In this manner, we would go around in a circle, connecting with each other in a fun, often humorous way. Not only was this a phenomenal way to end the day, it was also a way to connect with those around us. Those whose lives were interconnected yet also took different paths.

SIMPLE ACTIVITIES

Whether it’s curling up with a good book and a warm drink (check out the recipe on page 32), playing a game with the family or calling a loved one for a chat, enjoying simple activities in the glow of a cozy fire or Christmas lights will help put you in the holiday spirit without adding to the chaos of the season.

Dig out that old record player in the basement and enjoy some vintage tunes. Complete a puzzle with the family or simply cozy up for a movie night. There are lots of simple ways to enjoy the season — free of charge.

If you’re crunched on time or simply too tired to read, let me introduce you to the 1920s. Way back before movies and television, but slightly after books, there was something called radio theater. Families would huddle around their radio set and listen for hours to radio broadcasts such as “War of the Worlds,” Abbot and Costello, or even the Christmas classic “It’s Wonderful Life” with Jimmy Stewart. All you have to do is search for a radio play of your choice on YouTube, connect your phone to a Bluetooth speaker and gather the family together. You might just find a new Christmas tradition.

So, whether you enjoy the solitary sport of reading or the thrill of a snowy walk with your best friend, I invite you to seek out and savor the unexpected moments of quiet. Make each day count. When we fully grasp how incredibly blessed we are, our lives look a whole lot different. We smile a little more, enjoy people a little more and relax a whole lot more. Whatever path your life takes this holiday season, take the time to enjoy it.

WARM UP WITH Wassail

COURTESY OF METRO CREATIVE

WHETHER YOU’RE LOOKING for a way to warm up after a winter’s walk or want to share your holiday spirit with friends and neighbors, wassail is a traditional and tasty, warm drink perfect for this time of year.

The practice of wassailing is a time-honored tradition that has spanned centuries. When wassailing, people go door-to-door, singing and offering a sip of drink from something called a wassail bowl (though perhaps to-go cups would be more appropriate for today’s world). Most do it to spread holiday cheer and wish good health on their neighbors.

Wassail drink was originally made from mulled ale, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg and sugar. Most wassails are now mulled ciders, which are popular in late fall — notably around Thanksgiving. Wassail was traditionally enjoyed on Twelfth Night (Jan. 5 or 6), but it can be used to toast to good health and merriment at any time during the holiday season.

There are many versions of wassail beverages, including this “Traditional Wassail,” courtesy of “The Farmer’s Almanac.”

TRADITIONAL WASSAIL

SERVES 8 TO 12

• 5 to 6 large baking apples, peeled and cored (such as Baldwin, Gravenstein, or McIntosh)

• 1 cup sugar

• 2 quarts beer or ale (for a non-alcoholic version, use 8 cups of apple cider)

• 2 cinnamon sticks, broken in half, or 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• Zest of 1 lemon

• 11/2 cups sherry or sweet red wine (for a nonalcoholic version, use orange juice instead)

Preheat oven to 400°F. Cut the apples into thick slices, and arrange in layers in a covered casserole dish, sprinkling a few teaspoons of sugar over each layer. Cover and bake for 30 minutes. (The apples will get puffy and soft.)

While the apples bake, combine the beer (or cider), spices, lemon zest and remaining sugar in a large saucepan. Heat slowly, bringing just to a simmer. (Don’t let the mixture boil.) When it is hot, add the sherry (or orange juice) and keep heating until the mixture reaches a simmer again, still not boiling. Place the hot baked apples in a punch bowl, and pour the hot wassail over them. Serve hot.

PHOTO: NEW AFRICA/ADOBE STOCK

Christmas ON THE COAST

BY KATE BIELINSKI

When we think of coastal Maine, many of us imagine summer days, the ocean breeze carrying the smell of sunscreen and saltwater through the air. But, Boothbay and Boothbay Harbor are here to challenge the notion that summer is the best time to visit.

From mid-November through the end of December, these two midcoast towns sparkle with thousands of lights and heat up with festive fun for the whole family. Mark your calendar for the Boothbay Lights celebration — and make sure to leave time for local shopping and dining as you ring in the most wonderful time of the year.

SEE THOUSANDS OF LIGHTS AT GARDENS AGLOW

Each year, the Coastal Maine Botanical Gardens are transformed into a festive winter wonderland. More than 14 acres of the central gardens are decorated and lit with 750,000 lights. Perfect for a date night, group trip or family fun night, stroll along the illuminated pathways lined with colorfully lit trees and buildings before warming up with a cup of hot cocoa. This season, Gardens Aglow runs Nov. 19 through Dec. 31 every Thursday through Sunday, with a few additional dates

THOUSANDS OF LIGHTS, A TRAIN RIDE WITH SANTA, SPECTACULAR GINGERBREAD HOUSES AND MORE AWAIT YOU AND YOURS IN BOOTHBAY

Enjoy fireworks, visits with Santa, Boothbay Harbor’s famous pot buoy tree, lights and more this season on the Maine coast.

PHOTOS: (RIGHT)

OF BOOTHBAY HARBOR REGION CHAMBER OF COMMERCE; (BACKGROUND) RABBITTI/ADOBE STOCK

See Santa arrive by boat, enjoy the lights at the Coastal Maine Botanical Gardens (below) and admire gingerbread masterpieces (bottom) this holiday in Boothbay.

SNAP A SELFIE WITH THE POT BUOY TREE ON PIER 1

Grab your selfie stick and head downtown to Pier 1, where you’ll find Boothbay Harbor’s famous Pot Buoy Tree. A tradition started in 2020 by locals and community businesses, the 20-foot tree is a sight to behold. Decorated with 800 lobster-pot buoys, thousands of lights and donning a giant metal lobster in lieu of a tree topper, it casts a holiday glow on the pier. Be sure to snap a photo in front of this sparkly spectacle. You just might end up winning a shopping spree through the town’s selfie contest. For details, visit boothbayharbor.com.

CAST YOUR VOTE IN THE FIRE TRUCK PARADE

Midcoast fire departments are decking out their trucks with lights and decorations in preparation for Boothbay Harbor’s 3rd Annual Lighted Fire Truck Parade. On Nov. 26, you’ll spot them making their way through town as they compete for the coveted Dalmatian Cup, currently held by the Boothbay Harbor Fire Department. Help decide who wins this year’s People’s Choice Award by casting your vote.

Rumor has it Santa and Mrs. Claus will also be making an appearance, so make sure to bring your cameras! The parade will be live-streamed on the area’s local access channel (BRTV) and on Facebook, so even if you can’t make it in person, you can still enjoy all the fun.

MEET SANTA ON THE PIER FOR A FESTIVE EVENING OF BOATS AND FIREWORKS

On Dec. 3, Santa is trading in his flying reindeer for a boat, arriving at Pier 1 in Boothbay Harbor. Meet him near the Pot Buoy Tree for a photo.

At 6:45 p.m. when skies darken, find a spot downtown or on the east side of the harbor to catch the best views of the lighted boat parade. Festively lit boats will circle around the inner harbor, with judges selecting a winner for the best light display. The evening concludes with a blessing of the fleets, followed by a fireworks display over the water.

VISIT THE RAILWAY VILLAGE MUSEUM AND TAKE A RIDE ON THE NORTH POLE EXPRESS

Every weekend from Dec. 3-18, the Boothbay Railway Village Museum will be running the North Pole Express. Enjoy a cozy ride in a classic passenger car or the museum’s “Little Red Caboose,” where you’ll take a trip around the tracks from the historic 1912 Freeport Station to the North Pole (Thorndike Station), making your way through the forest to meet Santa himself.

Departures run eight times each day beginning at 10:45 a.m. Tickets must be purchased online in advance. Visit railwayvillage.org.

ADMIRE CONFECTIONERY CREATIONS AT THE OPERA HOUSE AT BOOTHBAY HARBOR

A local holiday tradition, the Gingerbread Spectacular brings together a deliciously creative display of gingerbread creations crafted by bakers of all ages and skill levels. While this season’s sweet structures remain a secret until the exhibit opens, past years’ designs have included everything from gingerbread castles and fairy houses to starships and churches.

See them all Dec. 16-18 at the Opera House. There is no admission fee. However, donations are always appreciated.

For a full list of festivities and photos highlighting the fun had in past years, visit boothbaylights.com or follow the Boothbay Lights on Facebook at facebook.com/boothbaylights.

Note: Event schedule is subject to change; check the website at boothbaylights.com for updates and the most current activities and times.

PHOTOS: COURTESY OF BOOTHBAY HARBOR REGION CHAMBER OF COMMERCE

Watch fireworks over Boothbay Harbor (left) on Dec. 3, and meet Santa on the North Pole Express every weekend from Dec. 3-18.

I’m Here FOR YOU

BY EMILY MORRISON

I’VE BEEN THINKING about this for a while now, wondering how truthful I want to be with you all. Then, I reminded myself “The View From Here” is really about the way I see things, and truthfully, I’m feeling sad. I’ve been to two funerals in three weeks, and I missed a third because I couldn’t emotionally handle more grief.

On top of this, my kids have been sick. My husband had a couple of scopes done (he’s fine), my daughter had an unexpected procedure (she’s fine), and I’ve injured my knee in such a way that won’t allow me to run without pain (I’m fine).

Oh, and the school year started, which is busy but also fine.

The thing is, when you’re in a poop-storm and all the crap is flying around you, inching ever closer to your face, it’s hard to find the right words. How can I write about the loss of these good people, the kids’ poor health and my bum leg and not come off like “Poor Me Peg”?

Besides, who really wants to listen to me complain, right? Don’t you have your own problems to worry about rather than reading all of mine?

Yeah, you do, but sometimes there’s solace in knowing somebody else is going through it.

Surprisingly enough, there is one thing better than knowing your misery has company — realizing that when someone else is miserable you can be there for them.

I don’t mean “be there” in the way people say it through text or on social media: “I’m here for you. Sending hugs and love.”

I mean literally being there for them, going to where they are and bringing them hugs and love. There is no substitute for really being present with someone who needs you.

How do I know this? Because I’ve been watching my mother be there for her loved ones for as long as I can remember.

Recently, before she lost her best friend of 57 years, she continued to take her out for coffee and doughnuts every week

zas a way to spend time with her. She brought her to get her hair done, and they drove around town until their coffee cooled. Sometimes, they’d go out to the lake and sit on the porch for a while to watch the loons, or they’d walk the camp road to stretch their legs.

The point is, Mom didn’t leave her friend hanging on empty words. She grabbed her hand and walked with her.

Likewise, when my kids were sick this past month, I knew there was no medicine for it, no special food I could make though I kept the food coming. To me, the best thing about being a mom is choosing to put your children first. Motherhood is about staying home with your kiddos when they don’t feel good and sitting on the same couch, even if all you’re doing is watching one Marvel movie after another and breathing in their sick germs.

Over and over again, I’ve seen people love hard, hug hard and yes, even pray hard. I’ve seen families unite over their seriously ill sons, mamas and grandmamas. I’ve seen towns pull together to raise money for medical procedures, cook meals and throw birthday parties. I’ve watched people rally around their own, and this selflessness has reinforced one simple truth.

What we need most in times of heartache and pain is not love in words but love in action. We need more heartfelt gestures, more hand-holding and more physical connection.

Everyday that goes by I feel so grateful for my people. The ones I love most are still with me, but I know this won’t always be the case, so I want to spend my time with them wisely: put my cellphone down and my laptop away.

Stop saying, “I’ve got to go do this or that,” and start saying, “I’ll be right there. When do you need me?”

Most of all, I want to be the kind of person who really is right there.

EMILY MORRISON is a high school English teacher, freelance writer and editor from coastal Maine. She is living happily-ever-after with her handsome husband, three beautiful children and two beloved dogs. And a cat.

PHOTO: RAWPIXEL.COM/ADOBE STOCK