Last weekend was definitely a busy one for us. On Friday night, we attended Might & Main’s Fall Classic cocktail party. The team at Might & Main does a lot of great branding work around town, especially in the food industry, and really know how to throw a fun get together!
Saturday morning we did some trail maintenance work for Portland Trails, a volunteer opportunity through our local composting service, Garbage to Garden. Michael was no stranger to trail work, but judging by my sore shoulders, I definitely have a newfound appreciation for the amount of effort it takes to care for the 60+ miles of trails in the Portland Trails network. Later that afternoon, we ventured up to Wiscasset to have dinner with my parents and let Orvis run on the farm with his pal, Mason. It’s always enjoyable to see the farm change with the seasons, and wonderful to have Orvis really stretch his legs. Michael even brought a couple of Heady Toppers to share with my stepfather, from his mid-week roadtrip to Vermont, which I’m sure was a highlight of both of their evenings.
We had the perfect start to Sunday morning at Piccolo for brunch with friends. We filled ourselves with all kinds of delicious Italian-inspired items from the menu and finished the meal off with some incredible zeppoli and a decadent baked stuffed pear from Ilma’s kitchen. Last night, we finally had a moment to relax and made ourselves a tasty steak salad and this apple oat crisp, which I’ve already caught Michael eyeing a few times this morning.
For anyone interested in volunteering with Portland Trails, click here for more information.