The cabins at Moose Point are over 100 years old, all made of hand-hewn pine logs. We learn about camp history, ice harvesting and keeping the bears away from our cabins. The camp cooks are a very interesting couple, both in their 70’s, and Camp Cook Ervin’s famous military friend becomes a part of the conversation.
Bosebuck Mountain Camps is a traditional sporting lodge located in the remote unspoiled wilderness of Maine’s western mountain, a short distance from the Quebec border and a few miles from New Hampshire. Bosebuck Camps makes flying in an easy task. When we flew in, two moose were on the shore of the lake inlet.
We are fortunate to provide the viewer with a lesson in fly tying with a Master Fly-Tyer, Rick Estes. Estes is known the world over for skillful tying of colorful flies.
Meals prepared include Lasagna, Baked Haddock, a blueberry delight with fresh Maine blueberries and then Raspberry white-chocolate cookies.
NORTHERN OUTDOORS ADVENTURE RESORT. Located in The Forks, Maine…we arrived in a snow storm.
Recipes included salmon with basil and orange zest…fresh from ice fishing on the lake.
Chef Killeen makes a bacon wrapped meatloaf, a chicken, sausage and asparagus stew…followed by pork medallions in maple syrup, and his signature dessert, deep fried Xango made with Maine ice cream and blueberries.
We also tour the onsite Micro Brewed Beer Room and go for a snow sled ride on groomed trails.
Located right on the side of a hill leading down to beautiful Eagle Lake. Viewers will be driven onto the lake’s ice road where we came close losing the truck through the ice.
We also spend the day with Alaskan Huskies. Dog sledding, known as mushing, is unique in this part of America but has become an annual event.
A slight glance across the St John River allows riders to peer into Canada. Meals include delicious hand-made chicken stew served with Franco-American specialty, the buckwheat “ploys.” Additional meals included pork loins with candied carrots.
Back to Northern Outdoors for summer white water rafting
We enjoy River Rafting on the only Class V River Rapids in the Eastern US. We see the technique used to deliver food to hundreds of rafters as lunch is actually prepared on a sandbar in the river. Anyone for salmon, steak, hamburgers, or even “Cowboy Coffee made with egg shells?”
Although the river and the lunch were exciting, the crew looked forward to 1 ½ pound Maine Lobsters for dinner.