To make this and not invite over all your Silverock friends is, well, a tad bit rude if you ask us.

Fire & Ice Tea:

· 2 bags of ice – Add last ½ at the end just before the party

· 3 cups of Rosemary Simple Syrup – 3 cups sugar & 3 cups water heated and steeped with plenty of rosemary

· 12 lemons juiced

· 2 family tea bags steeped in 2 cups boiling water

· 4 cups of vodka

· 1 cup triple sec

Pack 1-1/2 bags of ice into large serving container. Add hot simple syrup, lemon juice, vodka and triple sec. Add just enough of undiluted tea to color (do not add all of it). Stir and let ice melt. Just before the party add the remaining ice.

I found this recipe the other day online by accident. I was actually looking for a sloppy fish joe recipe (random, I know) and somehow this ended up in my Google list. It was published on Esquire’s website (again, random). My husband is a fan of tuna melts, so I thought I would give it a whirl. Un-believable! It was so amazingly delicious! I can’t wait to make it again. It would be perfect lake food. After a day out on the water, I’d love to curl up with a hot homemade one of these, and an ice-cold beer.

Take note: the ingredients are a little different than you may imagine, but I promise, they are what make this sandwich so special. Like the Esquire writer, Francine Maroukian, says: the flavor difference will leave people wondering why your sandwich is so familiar yet so much better.

Ingredients

• 8 oz Italian tuna packed in olive oil, drained, with 1 tbsp oil reserved
• Charred-rosemary mayonnaise (see below)
• 1/8 cup celery hearts, finely chopped
• 1/2 tsp celery seed
• Coarse salt and ground black pepper
• 4 slices multigrain bread
• 4 slices (about 4 oz) Gruyère cheese
• Unsalted butter

Method

Gently flake tuna and place in stainless-steel bowl. Fold in desired amount of your homemade Charred-Rosemary Mayonnaise, chopped celery, and celery seed, adding salt and pepper to taste. Lay bread on work surface. Spread tuna on two slices and layer with Gruyère. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side. Transfer to cutting board and cut in half on diagonal. Serve immediately.

Charred-Rosemary Mayonnaise

• 2 stalks fresh rosemary
• 4 cups water
• 1 tsp white vinegar
• 1 large egg, cracked
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 3/4 cup extra-virgin olive oil
• Reserved tuna oil

Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp). Bring 4 cups water to boil, reduce to simmer, and add vinegar. Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes. Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard. Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup.

Evans is the chef and owner of Hugo’s and Duckfat in Portland, Maine. His favorite sandwich besides this one is the BLT from Rosie’s, also in Portland

Saltwater Pool at Silverock Cove

The already popular Silverock Pool will soon be converted to saltwater. Right now it is filled with traditionally chlorine treated water, but as soon as the plaster settles, the water will be converted. Once the transition is complete the saltwater filtration system will pump the water through a cell which transforms the salt to natural liquid germ-resistant chlorine.

There are a number of advantages to a saltwater pool.

Cost Benefits
While saltwater pools are initially more expensive to install, they are more cost-effective in the long run. Less chemicals are used, salt is inexpensive, and because there is no longer a need to constantly run the filtration system, less electricity is required.

Health Benefits
There are still chemicals in a salt pool, however they are less harmful than traditional chlorine pools. The saltwater makes its own chlorine, so there is no handling of potentially harmful chemicals. Plus the levels of chlorine in the water are low while still effective.

Saltwater pools mean no more dry skin, green hair, or faded swimsuits. Salt is a lot softer on the skin, hair and eyes than chlorine and is much easier on asthma and allergy sufferers.

Less Expensive Upkeep and Monitoring
Saltwater pools are easier to maintain, which saves money on upkeeps. There is a need to monitor the salt levels because some can be lost when water is flooded or splashed out of the pool. Most saltwater filtration systems monitor themselves and warn you if a modification is required.

Other Benefits

• Salt has a natural algae reducing affect

• Saltwater is clear and beautiful

• The unpleasant taste and smell associated with chlorine pools is eliminated