After much time spent hunting around for just the right truck, and yes at just the right price, Bonnie found her dream truck at Motorland in Biddeford.
They did an amazing job getting the truck fixed up just the way Bonnie wanted including the personalization!

Now we are like high schoolers going for a ride in the evening, just cause we can!!

We make large quantities of this recipe starting with a 30 lb corned beef brisket but have down sized it for home kitchen use, we would suggest a 3 or 5 lb. brisket. Depending on how much you want to make. You can also freeze whatever you don’t use so don’t be afraid to buy a larger brisket. You will want more. This is a very simple recipe and the ingredients can vary to taste.  For example; you can put more or less potatoes, or chives, onion or garlic powder.

Cooking the corned beef brisket takes the longest so bake it the day before. Follow instructions on package or from your butcher getting the brisket cooked just right.  

Let it cool down and then take off all excess fat.  There is often quite a bit of fat and it adds to the overall flavor so wait until it is cooked to remove it, it will come off very easily

Ingredients:

One 3 lb. corned beef brisket (size will vary don’t worry about it your an alter the recipe accordingly)

5-6 Red Bliss potatoes medium size

1 Tablespoon chives (dried)

1 teaspoon onion power

1 teaspoon garlic power

¼ cup melted butter

After you have cooked the brisket and taken the fat off pull it apart into pieces or cut into chunks which ever you like.

Cut up the potatoes into small pieces and boil in water until they are almost soft. Place potatoes in a large bowl add in the corned beef pieces, chives, onion power, garlic power and butter.  

Mix together with a large spoon (or you can use your hands)be sure it is well mixed together, if you need more butter to hold together you may add a bit more. 

Next:  in a flat pan or skillet place a scoop of the hash and cook until golden brown. Remember your just browning it since everything has been cooked already you are just finalizing it.

In a separate egg poaching pan boil water with a few drops of white vinegar cover pan until water is boiling. Drop in your eggs until whites are cooked. Be careful not to overcook.

Take cooked corned beef hash and put on a plate

Using a slotted spoon take your poached eggs out of pan and place on top of hash.

Have some nice multi grain bread for toast to finish up your plate and fully enjoy!

From our kitchen to yours,

Bonnie Clement and our HB Team

Everyone loves the winter at H.B. Provisions because we always make room for a 1000 piece jigsaw puzzle. There is nothing more inviting on a cold or stormy winter day in Maine than spending a few minutes or a few hours working on a puzzle.

People often ask how many puzzles we do each winter and the guess is about 20 but this year we will count so we can give a more accurate response!!

Bonnie and I make our regualr trek over to Puzzletime in Northwood, New Hampshire for a selection of new and used puzzles. 

Are you looking for a great Holiday gift that will be sure to please all of the recipients. Whether it is for family, friends or business asociates the Tatste of Maine gift box is a gift for all ages. Who doen't like our delicious wild Maine blueberry cinnamon coffee cake? And our famous Bonnie's Blend coffee is sure to be a hit with any coffee drinker in the family.

Whether you are needing gifts for a large number of business associates, your family - large or small, one friend or many these make an excellent gift!

Order your Holiday gift box now and be sure to let us know when you would like them to be delivered.

It's that time of year!! 
This Thursday we are going to open George's Duboeuf Beaujolais Nouveau that will have it's annual release on Thursday in France and here at HB Provisions. Just in time for the holidays. We will be opening other Thanksgiving wines as well so make your plans to come by. 
5pm - 7pm - Always Free and Always Fun!

A bit about Beaujolais Nouveau Day from
http://www.beaujolaisnouveauday.com/

Beaujolais Nouveau Day

Beaujolais Nouveau Day is marked in France on the third Thursday in November with fireworks, music and festivals. Under French law, the wine is released at 12:01 a.m., just weeks after the wine's grapes have been harvested. Parties are held throughout the country and further afield to celebrate the first wine of the season. 

Beaujolais Nouveau – that much-ballyhooed cherry-red coloured vintage that’s best served chilled -- is clearly not for wine snobs. This fresh and fruity red is the result of a quick fermentation process that ends up with a tasty, clean wine that is enjoyed by palates the world over. 

The Gamay grapes that go into Beaujolais Nouveau are handpicked in the Beaujolais province of France. The wine actually originated about a century ago as a cheap and cheerful drink produced by locals to celebrate the end of the harvest season.

Perhaps the most well-known producer of Beaujolais Nouveau is Georges Duboeuf, who is credited as one of the marketing geniuses behind the wine. Selling this young red was viewed by some vintners as a means to clear large quantities of wine at decent profits, which would create a much-needed cash flow shortly after harvest. 

The idea of a race to Paris carrying the first bottles of the new vintage was conceived and this attracted much media attention. By the 1970s, the race became a national event. The races spread to neighbouring countries in Europe in the 1980s, followed by North America, and in the 1990s, to Asia.

The traditional slogan used in ad campaigns and marketing material --  Le Beaujolais nouveau est arrivé (which translates to The new Beaujolais has arrived) was changed in 2005 to It's Beaujolais Nouveau time.

Today, there are several dozen vintners making this popular red. The Beaujolais region is 34 miles long from north to south and 7 to 9 miles wide and home to nearly 4,000 vineyards which produce twelve officially-designated types of Beaujolais known as AOCs. They include some of the finest and priciest grand crus (big vintage) wines around, including Fleurie and Cote de Brouilly. The most common two are the Beaujolais and Beaujolais-Villages, the former of which account for half of the region's annual output.

In 2010, 35 million bottles of the wine were put on the market. Some 7.5 million were sold in French supermarkets and 15.5 million were exported mainly to Japan, Germany and the United States.

Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also known as whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.
There are about 120 Beaujolais Nouveau related festivals held in the Beaujolais region. 

The most famous —Les Sarmentelles—is held in the town of Beaujeu, the capital of the Beaujolais region. Kicking off in the early evening the day before Beaujolais Nouveau, the five-day festival features wine tasting, live music and dancing. During the afternoon on Beaujolais Nouveau Day, a heated tent offers wine and a range of local foods for visitors to sample. There is also a tasting contest featuring all of the twelve kinds of Beaujolais, in which the winner nets his or her weight in Beaujolais-Villages. In the evening, a torch lit parade honours the farmers that made the wine. Fireworks at midnight mark the release of the new wine, which is then drank until dawn. 

Beaujolais Nouveau is meant to be drunk young. Most vintages should be consumed by the following May after its release. However, in excellent vintages (such as 2000) the wine can live much longer and can be enjoyed until the next harvest rolls around.

The region of Beaujolais is known for its fabulous food. The famed Paul Bocuse restaurant is just minutes from the heart of Beaujolais, as is Georges Blanc’s. These great restaurants have plenty of Beaujolais Nouveau on their wine lists. The wine goes well with either haute cuisine or Friday night’s pizza.


From http://www.beaujolaisnouveauday.com/