Bicycling: Most of the cycling potential in Acadia is on unpaved
carriage roads, so we usually rent mountain bikes so it doesnt matter when they get outrageously dusty and banged around. But this year we brought our road bikes with us and had ambitious plans to ride the Park Loop Road. Thats a 20-mile loop that rings the eastern part of the park, with fab ocean views and more than a few serious hills. This is the first year Ive been fit enough to ride that kind of distance, so I was looking forward to seeing how tough it would be. We tackled it on Day Two, and it turned out to be fantastic. There were three climbs that totally kicked my ass, but they all paid off with amazing views of the ocean or one of the lakes at the top. People driving by us were giving us the thumbs-up and calling out encouragement, which was really great. And I hit my fastest speed ever on a descent: over 33 mph.
On Day Three, which was supposed to be recovery day, we rented the aforementioned mountain bikes and hit some of the more difficult carriage roads. Id been on some of them before, but we did two sections that we hadnt done before and that had some great views. Its really satisfying to dog up a hill and realize that its the same one I had to walk the bike up a couple of years ago. And we went much farther in terms of distance than anything wed tried before.
So all in all, because we had gone on a ride the day before we left for the trip, it was a week with over 60 miles of riding. Boo yah!
Blueberries: Its not a trip to Maine without those little blue things appearing everywhere. I think the breakfasts at the B&B managed to include them every single day. Then there was the always divine Blueberry Oolius smoothie at Gauchos, and the blueberry-lemon tart at Eden that rocked my world. Somewhere in my head I hear Yosemite Sam exclaiming, New England
boiled blueberries! Of course, right now in the fridge theres still some Bar Harbor Blueberry Alewhich leads us naturally into the third B.
Booze: The best part about biking (or
hiking, since we did some of that, too) to exhaustion every day is that you have no guilt when it comes to dinner. And man, dinner was
way over the top every single night. The mood was international: a South African sauvignon blanc, a New Zealand pinot noir, California merlot, a viognier from that largish country in Europe where they make a lotta wine, and oh yes, the Cuban mojito. There was food paired with all of those beverages, but frankly, the details are a bit hazy. I raise my glass to restaurants that let you recork your wine and schlep it home, by the way. And another toast (hic) to New Zealand for making screw-top bottles, which facilitate schleppage.
So now the real question is, should I quit my job, move to Bar Harbor, and become a mussel farmer? Because as I drag my carcass back to my damn desk job, thats looking mighty appealing to me...