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Toss the lobster with the lemon juice in a bowl. Add the mayonnaise and stir to combine, adding more if necessary to moisten the salad sufficiently. Season with the salt and pepper to taste (be cautious about how much pepper you use). Refrigerate for up to 4 hours if not using the salad right away.
With local toppings, such as maple syrup or cretons, ployes can vary in taste. This staple is popular with vegans and is often eaten with baked beans. Wabanaki influences are common in Maine, and many staple foods including beans, corn, squash, wild blueberries, maple syrup, and seafood are part of traditional Wabanaki cuisine. [66]
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The first article, in the July 1972 issue, described a two-week stay on an uninhabited island off the coast of Maine where Gibbons, with his wife Freda and a few family friends, relied solely on local resources for sustenance. [4]
Mildred Brown "Brownie" Schrumpf (January 24, 1903 – March 2, 2001) was an American home economist, food educator, and author.Named the "Unofficial Ambassador of Good Eating" by the Maine Department of Agriculture, she wrote a weekly food column for the Bangor Daily News from 1951 to 1994 promoting traditional Maine recipes.