Maybe someday I’ll write up a more detailed travelogue (realistically, probably not), but we just got back from a week in Portsmouth, NH, which was a lovely change from the 100+ degree temperatures we’ve been having lately. The highest it got there was about 83 degrees, and we almost froze with the 60 degree temps at night. Here’s a quick rundown of what we did and ate:<\/p>\n
Thursday: The Friendly Toast<\/a> for brunch (I had anadama toast, a New England specialty), Marginal Way<\/a> in Ogunquit for sightseeing, The Rusty Hammer<\/a> in Portsmouth for dinner (lobster roll #1).<\/p>\n Friday: Niece’s house in Northboro for lunch and a nice visit with family, Common Man<\/a> for dinner.<\/p>\n Saturday: Red’s Eats<\/a> for lunch (lobster roll #2 and still champeen!), Bob’s Clam Hut<\/a> in Kittery takeout for dinner (lobster roll #3).<\/p>\n Sunday: Excellent homemade Indian for lunch and a great visit with Gupfee and family<\/a>, Salem, MA<\/a> for sightseeing, Nick’s Famous Roast Beef<\/a> in Beverly, MA for dinner (will never want Arby’s again), quick jaunt to Wingaersheek beach<\/a>.<\/p>\n Monday: Ceres Bakery<\/a> in Portsmouth for early lunch, wedding day, cookout burgers at the reception for dinner.<\/p>\n Tuesday: Flo’s Hot Dogs<\/a> for lunch, Odiorne Point State Park<\/a> for tide pools, Crescent Beach<\/a> in Wells ME (sunburn!), Newick’s Lobster House<\/a> in Dover (lobster roll #4).<\/p>\n Also, I schmoozed with the car rental clerk and instead of getting a mere premium-level car that I reserved through Hotwire, we got a fully-loaded Ford Flex, an SUV that included voice-guided GPS navigation, iPod integration, three zone climate control, seating for seven, and probably a ton more features we never found.<\/p>\n Saturday on the way to Red’s, we stopped at the first native blueberry stand we saw, which happened to be run by a very imposing older man with what appeared to be two teeth – his lower canines. He was a mountain of a man in his blue shirt and red suspenders, and he told me, “My berries ain’t been sprayed in 18 years. When I say they’re ready for a pie, I mean you can pour them right into a pie. And ain’t no spray on my berries!”<\/p>\n Okay, then.<\/p>\n","protected":false},"excerpt":{"rendered":" Maybe someday I’ll write up a more detailed travelogue (realistically, probably not), but we just got back from a week in Portsmouth, NH, which was a lovely change from the 100+ degree temperatures we’ve been having lately. The highest it got there was about 83 degrees, and we almost froze with the 60 degree temps […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,13],"tags":[36,44],"_links":{"self":[{"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/posts\/1785"}],"collection":[{"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/comments?post=1785"}],"version-history":[{"count":5,"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/posts\/1785\/revisions"}],"predecessor-version":[{"id":2138,"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/posts\/1785\/revisions\/2138"}],"wp:attachment":[{"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/media?parent=1785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/categories?post=1785"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/addlepated.net\/blog\/wp-json\/wp\/v2\/tags?post=1785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}