MAKING BOOKS FRIENDSHIPS

OBSESSIONS

WHAT WE CAN’T GET ENOUGH OF THIS MONTH.

WATCH

“KATLA” ON NETFLIX

WHY DO WE LOVE IT? I like my horror quiet, creeping and ideally a little folksy. I couldn’t have asked for a better fix than Netflix’s “Katla.” This Icelandic series revolves around the eruption of the Katla volcano in rural Iceland. The town is coping with the constant stream of dust and ash from the active volcano, which is bad enough... until, suddenly, people mysteriously start emerging from the ash. The fact that the eerie series is rooted in Icelandic folklore is just an added bonus.

— SAM SCHIPANI

EAT

GLORIOUS 40'S MELT AT MASON'S BREWING CO.

WHY DO WE LOVE IT? The Glorious 40’s Melt is like a fancy grilled cheese for adults. The first time I tried it, I wasn’t looking for a big meal, so this was the perfect size! Made with a chopped burger patty, American cheese, grilled onions and Mason’s house burger sauce on grilled white bread, it goes great with a side salad and beer (I love Hipster Mutation: Citra). It is an explosion of deliciousness in your mouth and you won’t regret trying it. I’m taking advantage of Mason’s outdoor seating while I still can, and the Glorious 40’s Melt is the thing to get.

— ROSEMARY LAUSIER

MAKE A TRADITION

WATCHING A SPECIAL SERIES

WHY DO WE LOVE IT? Watching “What We Do In the Shadows” is a Halloween tradition for my boyfriend and me. The mockumentary-style dark comedy directed by Taika Waiti follows vampire roommates in New Zealand as they go about their hijinks. There is a TV series based on the movie, but nothing holds a candle to the original.

— SAM SCHIPANI

SIP

PUCKER UP TEA FROM TEA MAINEA

WHY DO WE LOVE IT? Sometimes I get really tired of drinking plain water. There are times I would much rather have a nice, refreshing drink that’s popping with flavor. West Market Artisan Coffeehouse sells an assortment of Tea Mainea teas and my favorite has been the iced Pucker Up. It has hibiscus, dried lemon, lemon myrtle, lemongrass, licorice root and sunflower petals, giving it a tart, but slightly sweet, taste. Even better, it’s herbal so I can have it any time of the day. It has now become my go-to drink, rivaling my beloved lattes. You can buy loose leaf Pucker Up tea at West Market or order some at teamaineia.com.

— ROSEMARY LAUSIER

READ

Every month, many new books cross my desk. I purchase even more. These are a few that I particularly enjoyed and recommend.

“THAT SUMMER” BY JENNIFER WEINER — Set in the same world as Weiner’s book “Big Summer,” this book takes us back to Cape Cod for a twisty, windy tale of friendship, secrets, intrigue and surviving the past. This book weaves together the tales of two women — one trying to overcome her past and the other trying to figure out her future. It’s engrossing, thoughtprovoking and well done. (FICTION)

— SARAH WALKER CARON

EAT

PHO HOA GRILL

WHY DO WE LOVE IT? I was only recently made aware of the existence of Pho Hoa Grill on Ohio Street. I love Vietnamese food. Not only did I grow up on it — there was (and still is) a Vietnamese restaurant walking distance from my childhood home — but I also traveled to Vietnam in college and lived with a local family during my time there. As such, I am a little snobby about my pho. Pho Hoa Grill scratches that itch in a way that I haven’t had since I moved to Maine. I will definitely be indulging in more pho as the weather gets colder, and I’m happy to know they’re around.

— SAM SCHIPANI

in season now

PUMPKIN

BY SARAH WALKER CARON

ONE OF MY FAVORITE class trips as a child was to the pumpkin patch. We’d bump along the roads in a school bus as a class to a nearby farm. There would be some activity that involved learning about pumpkins. They’d ply us with apple cider too.

And then we’d be let loose in the patch — free to find the very best pumpkin of all.

For me, that always meant the largest pumpkin I could find.

The bigger, rounder and harder to carry, the better.

When my kids were little, I would take them to pumpkin patches each autumn too. And it always surprised me to find that they didn’t go for the biggest pumpkins. For them, it was all about finding the perfect shape in what they considered the right size.

Go figure.

There is a right size for everyone — whether you are talking about buying pumpkins or choosing a pumpkin dessert.

For this month’s In Season Now, I wanted to feature pumpkin in three different desserts. For those who love cheesecake, Pumpkin Cheesecake Squares are a wonderful seasonal treat. For pumpkin pie lovers, Pumpkin Pie Squares with Pecans are delightful — and a little easier to make than a full pie. And for those who love both pumpkin pie and pecan pie, Pumpkin Pecan Squares are the best of both worlds.

I hope you find your perfect pumpkin on this page — and in the patch this autumn.

PUMPKIN CHEESECAKE SQUARES

Serves 12

INGREDIENTS

1½ cups finely ground ginger snaps ½ cup unsalted butter, melted 2 8-oz. packages cream cheese, softened to room temperature ½ cup pumpkin puree ½ cup packed light brown sugar ½ tbsp pumpkin pie spice 3 large eggs 1 tbsp vanilla extract

INSTRUCTIONS

Preheat the oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper (it should rise up the sides of the pan). In a small bowl, stir together the ginger snaps crumbs and the butter. Press into the bottom of the pan, spreading it to the edges. In the bowl of a stand mixer, combine the cream cheese, pumpkin, brown sugar and pumpkin pie spice. Beat until smooth. Add the eggs and beat again until fully combined. Add the vanilla extract and beat again until combined. Pour the pumpkin mixture into the prepared pan. Tap gently to even it out. Slide the baking pan into the oven and bake for 40-50 minutes, until a knife inserted in the center comes out cleanly. Let cool slightly before slicing into squares.

PUMPKIN PIE BARS WITH PECANS

Serves 8-10

INGREDIENTS

COOKIE/CRUMB LAYER 1-1/2 cups all-purpose flour ½ teaspoon salt ½ teaspoon baking powder 1 cup brown sugar ½ cup cold unsalted butter, cut into slices ½ cup chopped pecans

PUMPKIN LAYER 1 15-oz can pumpkin purée 2 eggs ½ cup sugar ¼ cup flour 1 tablespoon pumpkin pie spice 1 tsp vanilla extract

INSTRUCTIONS

Preheat the oven to 350 degrees fahrenheit. Grease a 13 x 9-inch glass baking pan with butter. Set aside. Sift together the flour, salt, baking powder and brown sugar for the cookie/crumb layers. Add the butter and cut in using two knives or a pastry blender. Reserve 1 cup of the cookie/crumb mixture and press the remaining cookie mixture into the prepared pan. Whisk together the pumpkin, egg, sugar, flour and pumpkin pie spice for the pumpkin layer. Spread evenly over the cookie layer. In a small mixing bowl, combine the reserved 1 cup of the cookie mixture with pecans, and then sprinkle all over on top. Slide the bars into the oven and bake for 25-30 minutes until golden. Let the bars cool and then slice into 1.5x1.5-inch bars.