Every summer, Ann and Clifford West (above) look forward to island potlucks with lots of extended family and plenty of fresh Maine lobsters!
Ann West knew there were going to be some anxious times while her lobsterman husband was out in rough seas. "When Clifford and I were first married it used to really haunt me. The more we talked about it, we decided if that's the way he goes, that's the way he goes," she says from their home in Steuben, Maine.
Then in 1966, after they'd been together just four years, a wicked storm came up on the Atlantic. "Clifford's flannel shirt was ripped right off from under his oilskin pants. And the wind was so fierce it took the house right off the boat.
"We had our two girls then, our son wasn't born yet. The girls didn't realize it was such a close call. They just knew Dad's boat came up in the yard and had to have a new house put on it."
Ann says her family wasn't alone with their worries for long. "The neighbors all came to help build the new house. It was like a barn rising. I put out lots of food."
Despite the occasional dangers, lobster fishing was a way of life for the West family—and daughter Genia
Whether or not they have sea legs, about 25 members of the extended family board Clifford's lobster boat twice a summer and head out to nearby Bois Bubert Island for a picnic.
"We build a big bonfire under the great big kettle my brother-in-law made for us," Ann says of the family outing. Using seawater, first they cook clams, then crabs and, as the grand finale of the day, sweet lobsters that Clifford has freshly gathered.
"We always bring one dish to share—maybe some sweets, macaroni salad or potato salad." Ann's Picnic Potato Salad never varies. Besides finely chopped onion, her secret is to add mustard powder and some chopped green beans which she cans herself. (Click here to find the recipe in our catalog.)
These days, Clifford takes his 32-foot lobster boat, the Ann Marie (named for Ann, of course), out at about 4 a.m. and is back for a hot home-cooked meal by one in the afternoon. Even a lobsterman likes a break from lobster—Ann will make a stew, or pan-sauté haddock fillets with Penzeys Adobo Seasoning sprinkled on both sides, or cook fresh Maine shrimp in boiling water and toss them with garlic and butter.
Ann loves to bake, so often meals include a sweet treat, too. "Coffee Bars are a favorite," she says. Before they go in the oven she sprinkles the batter with nuts, M&Ms and chocolate chips, customizing corners to each family member's preference. "I put lots of nuts on Cliff's side. Sometimes we don't wait until they're cool to have one!"
Another family favorite is Ann's Vanilla Cream Cake (find the recipe in Penzeys Summer 2010 catalog) made with Penzeys Vanilla. "I love it, and come into the kitchen and open the bottle just to sniff it. I'm not kidding you."
Ann bakes these on a heavy cookie sheet with 1/2-inch sides. She calls it the "next step up from the jelly roll pan." Ann's pan measures 17x12 inches, but she says, "Some of my friends bake theirs in a smaller pan—it just makes them thicker. We like them 1/2 inch thick. So easy and we love them.".
Preheat oven to 350°. Grease and flour the pan and set aside. In a large mixing bowl, combine the eggs, brown sugar, oil, baking soda, VANILLA, salt, flour and coffee. Mix briefly until combined and fairly smooth. After you pour the mixture into the pan, here comes the good part. Sprinkle the batter with your toppings of choice. Ann makes each side or corner custom according to who likes what. Bake for exactly 25 minutes at 350°. Cool before cutting.
Prep. time: 10 minutes
Cooking time: 25 minutes
Serves: 48 bars
Nutritional Information: Servings 48;
Serving Size 1 bar (35g); Calories 140; Calories from fat 60; Total fat 7g; Cholesterol 10mg; Sodium 80mg; Carbohydrate 18g; Dietary Fiber 0g.
