I haven’t thought about helluva good products in forever! That’s …

Comment on New England-Style Clam Dip by TheBon.

I haven’t thought about helluva good products in forever! That’s a trip down memory lane.

Recent Comments by TheBon

How to Make and Preserve Strawberry Jam
You should not boil lids from two part canning lids (like ball jar lids) because the material that allows them to seal malfunctions more frequently if they’re boiled prior to using. In fact, with the bpa free lids, ball is recommending that you do nothing to them beyond washing in warm water, as even the simmer (which is what they previously recommended, never a boil) can cause a greater number of seal malfunctions.


Roasted Mangos with Domino Brown Sugar (PLUS GIVEAWAY!)
I use brown sugar most often in my coffee.


Reading: New England Farmgirl: Recipes and Stories From a Farmer’s Daughter (PLUS GIVEAWAY!)
I know it’s almost sacrilege for a Maine girl, but I don’t really like maple syrup, so my favorite was to use it is for it to be on other peoples’ plates. 😛

I think there’s a formatting error in the cinnamon bun recipe, unless the frosting calls for 12 cup of mascarpone cream cheese.


Simple Crab Rangoon Recipe
My dad and my little sister and I used to make giant batches of crab rangoon together on weekend nights in my teen years. Always imitation crab, purchased at the Shop N Save in Belfast. These days, when I make them, it’s always with real crab, but only because the dungeness crab here in Oregon has spoiled me.


Del Monte® Garden Quality™ in Your Pantry: Cherry Bourbon Brownies (PLUS GIVEAWAY!)
I don’t keep much in the pantry in the way of fruit and vegetables (although there’s always tomatoes, always) but I freeze berries and cherries and other local fruit all summer so I can have them to use in the winter. Not much makes me happier than blueberry gingerbread in the middle of February.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.