Kismet Inns Happenings

The Chance Family

2010-05-31T10:15:00.000-07:00

The Chance Family have been coming to the Kismet Bed and Breakfast since summer of 2007 and now that their daughter graduated from Hyde Boarding School they had a dinner gathering to celebrate Olivia’s graduation.

5/30/10

Shadi,
You have been a huge part of our lives. These past 3 years – providing comfort beauty and a loving presence. We could not have made it through the stressful weekends without knoing we wre returning to the wonderful inn at night – & your tea & cookies & welcoming smile.
We will miss seeing you so regularly but it is not goodbye.
Thank you so much. Linda & John Chance
Abigail, Olivia, Graham & Uncle Bill
P.S. The graduation dinner was more than we expected – over the top!

Memorial Day Weekend

2010-05-26T22:07:00.000-07:00

The Memorial Day Weekend of 2010 is a very special weekend at the Kismet Inn bed and breakfast in Bath, Maine. All five guest rooms are booked by two different families that have been coming to the inn for the past three years. One is Chance family whose daughter is graduating from ‘Hyde School’ an excellent boarding school here in Bath, midcoast, Maine. The other one in Ward Family whose daughter will be graduating from ‘Bowdoin College’ in Brunswick, Maine.

The Chance family will be having dinner on Friday night, seven of them. I plan to start the preparation of the food tomorrow and start cooking early on Friday night. I plan to make a few number of different dishes, serve 5 kinds of cheese from ‘Appleton Creamery’ 2 different kinds of appetizer, 2 kinds of entree, rhubarb pie for desert with gelato from ‘Finasco Gelato’ in Brunswick, Maine.

Lilacs

2010-05-22T19:48:00.000-07:00

I have been busy gardening every day here at the Kismet Inn Bed and Breakfast. It has been a simple joy. The garden beds are beginning to take shape now after four years. When my husband bought the house for me in 2004 I could not do anything in the gardens because a major renovation was to take place to transform the property into a wellness, retreat center.

I am a big believe of building up on things, never rushing into anything so after talking to a few landscapers I decided to do it myself. In 2006 my daughter had returned from a year and half's travel through central and south America with her then boyfriend. They were the ones who actually started the garden beds, her boyfriend did a great job of creating a rock garden. They set it up telling me it will take me sometime to actually build up the garden grounds. They were right.

To start with I bought about 10 yards of really good compost from Estabrooks Nursery in Yarmouth, Maine, cleared up all the construction debris, built 4 beds and cut down a few trees to make space for vegetable garden. After four years I have come to the decision that lilacs are going to be around the fence where the vegetable garden is. Today, I cleared the weeds, turned the soil and planted two lilacs, I had planted one couple of years ago and need 6 more to complete it. It will take a while but I will get it done!

Gardening and Decorating

2010-05-15T18:39:00.000-07:00

I have been gardening fully every day for the past week specially since the weather has been simply lovely. I have always loved gardening and nature but in a period of my life I wasn't able to do much gardening due to living in apartments. However, since my husband purchased the house for me in January 2004 with the intention of turning it into Kismet Inn Bed and Breakfast Spa I have had ample opportunity to do all the design and gardening. Both has been a wonderful experience with much excitement and joy.

I have really evolved in gardening. During the past week as I have been gardening I noticed it is so similar to decorating. I have been moving plants and before planting them in their new spots I set them in the spot moved back looked and if felt right then planted them. Just like moving a chair or trying to match a color of a sofa with the wall. It is very much a design work. I am creating a rose garden, a peony garden, rows of lilies, rows of irises, climbing hydrangeas and lots of vegetables will be planted next week. I just got 10 yards of excellent sea shell compost which I have used before. The gardens are going to look gorgeous. I hope you come to see them when the season starts which is within couple of weeks.

Yoga and Meditation

2010-05-08T08:45:00.000-07:00

The image is a view of the sunrise from the Kismet Inn’s Yoga studio.

Here is what yoga is all about at the Kismet Inn Bed and breakfast in Bath, Maine situated in midcoast Maine close to wonderful beaches such as Popham beach and Reid State Park.
Yoga & Meditation Retreat
Enjoy a Healing Vacation at our Wellness Spa

It is thought that the classic techniques of yoga originated in India over 5,000 years ago. The word ‘yoga’ is derived from Sanskrit and means union – the union between the mind and the body or between a person’s own consciousness and the universal, divine consciousness. Whether you believe in a universal, divine consciousness or not, yoga can work wonders for you!

Briefly, yoga can be described as a set of physical exercises that include gentle stretches, breathing practices, and progressive deep relaxation. The benefits of yoga on the body include:
• Increased flexibility and stamina
• Improved balance and coordination
• Strengthened and toned muscles

Women, Partners & Couples: A Yoga Retreat for All

Yoga isn’t all about the body though; the effects on the mind are also integral to the practice of yoga. Yoga improves concentration, and increases alertness and clarity of thought. Finally yoga promotes relaxation and reduces stress, allowing you to feel a profound sense of calmness, peace and tranquility.

Whether at the early or advanced stages of yoga, you can practice here at kismet Inn with a professional yoga trainer in a spacious room dedicated solely to yoga. The room has a large,north-facing window with a view of magnificent trees. Additional windows face east and west. The wooden floor is wide pine that has turned deep honey gold from the sun shinning through the sky lights and the surrounding windows.

Meditation Retreats: An Ideal Healing Weekend

There is a rich heritage of meditation in the yogi tradition. In yogi meditation, one is taken into deeper states of awareness through using the body and breath. In movement (asanas, postures) and through breath practice, the focus on the sensations, the breath and the energy or life force (prana) that is awakened. It is possible to have the energy become stronger while the mind becomes quieter.

So, meditation might be a moving meditation or asana practice, a walking meditation, an eating meditation, breath practices, a body scan, seated meditation using the principles of a breath, relax, feel, watch and allow, could also be practiced. As you see there are many ways to meditate and Susan Lubner, Kismet Inn’s primary yoga & meditation teacher will help you find the one best suited for you.

A Unique Yoga Experience at a Maine Bed & Breakfast

OnGoing Yoga Classes

Basic Kipalu Yoga class:
In which you will be taught practices that will increase your ability to release stress, generate strength and flexibility, strengthen your immune system, quiet and calm your mind and bring balance into your life! In the class, we will work on stretches, postures, breath practice, centering relaxation.

Breath Practice (Pranayam) session
Our way of breathing has a profound effect on the quality of our lives. Regular “breath practice” can improve the functioning of all our physical systems. It can bring calmness, mental clarity and a balance to our emotions. It can lead us into a state of relaxation and can also facilitate meditation. Come learn and/or review basic breath practices that make a real difference yet are so simple!

Partner Yoga Class
Yoga is traditionally an individual practice. Explore doing yoga postures with a partner! By working at stretching, balancing and breathing in unison with one another, we deepen our connection to one another and to our own selves. It is about giving and receiving support and so much about communication and having fun!

The 5 Rite
Learn and practice ancient Tibetan movements that can have a profound effect on the chakras (energy centers) and thus on the body’s aging process! No experience in yoga is required.

Relax & Renew Yoga Sessions
Learn stretches, postures and breath practices which can help calm the mind, increase your ability to relax and to release stress in your body.

“According to current estimates, 75%-90% of visits to primary care practitioners are for problems related to stress.” Institute for Natural Resources, July 2006

Book you yoga retreat
This is your time to relax – check our room availability.

Baklava Pastry

2010-05-06T07:17:00.001-07:00

It is cloudy and rainy in Bath, Maine today so I decided to make some baklava at Kismet Inn bed and breakfast.

Please note... all the ingredients are organic and local... not even industrialized organic but local organic.
The eggs are free range, fresh, local, farmers market egg.The ghee which I make myself again from the local, organic butter I get.
The flour is from local Maine co-op.
Ingredients:1/4 cup milk -- I used my own homemade yogurt made with raw, organic milk.
1/2 cup ghee -- melted
1 tablespoon syrup -- sugar, water, rose water
1/4 cup rose water
1 egg
2 1/2 cups flour

Combine the yogurt, ghee, syrup, rose water, and egg in a mixing bowl or dough maker. Add the flour and mix well for 5-10 minutes to form a dough that does not stick to your hands. Divide the dough into 2 balls of equal size and place in a bowl. Cover with a clean towel and let rise for 1/2 hour in room temperature.

Elegant Simplicity Retreat

2010-04-25T17:37:00.000-07:00

A friend of mine called John Reed has written a book called 'Elegant Simplicity'
On the back cover of the book says:
"In this important, challenging and timely book, John Reed mades reference to the millennial wisdom teachings of all traditions to indicate that the ego, by obscuring the need for inner change, is not only an obstacle to our survival in the future, but also to our happiness in the present. In face of the rising complexities of our modern world, the author reveals that only in inner and outer simplicity can true fulfillment be found. By demanding less, we should be ready to give more. Instead of using nature as a dispensable commodity, we can respect our natural environment, conserve its beauty and sense our affiliation to it. By freeing ourselves from the constraints of egoism, we discover that elegant simplicity is not only a fundamental expression of our true human nature, but also a possible solution to the mounting psychological, social, economic and ecological challenges that we face in the world today.

John Ree was born in Brazil in 1946 of Brazilian mother and British father. Educated in Britain and Canada, he has lived and worked at various occupations in France and the US. He presently splits his time between South West France and New England, where he and his French wife have an Art and Antiques business in Maine.

There will be a retreat held at the Kismet Inn called 'Elegant Simplicity'
The retreat will be:

'Elegant Simplicity Retreat"

Are the wisdom teachings relevant to our lives today? Do you believe that the egoistic habits that characterize life in society at present are, in fact, an obstacle to happiness and well-being?

If so, Shadi the innkeeper invites you to her beautiful home in Maine for a weekend of reflection with John Reed, author of 'Elegant Simplicity. Reflections on an Alternative Way of Being' (see attachment) to explore whether inner and outer simplicity can give you the fulfillment you seek.

Shadi with the help of her friend, Dominique, from France offer you a unique retreat of warm hospitality, organic cooking, yoga and informal discussions at the Kismet Inn Bed and Breakfast on these issues.

Dates: June 12,13, 2010

July: 17,18 2010

August: 8, 2010 - A Day Retreat

September: 11,12, 2010

October: 9, 10, 2010

November: 12,13, 2010

Cost: $995 per couple

$850 per person

Includes 2 nights stay, 2 dinners, 2 lunches, 2 breakfasts, 1 yoga session. A movie and A copy of the book 'Elegant Simplicity' by John Reed-

I sincerely hope to see some of you at the retreat.

Marigold Tea

2010-04-15T19:55:00.001-07:00

Linda and John have been coming to the Kismet Inn Bed and Breakfast on regular basis for the past three years. Their daughter attends the boarding school called 'Hyde' who will be graduating in May. They come every year for a long weekend in April and October, they arrive on Thursday early evening and leave early morning Sunday. Every Thursday after their arrival they come down to the living room/tearoom area we sit for a good chat, catching up on our lives, families, friends, children and... Linda and I both have deep interest in being mindful to our surroundings so we also share books. She always takes couple of books from the inn's library to read while here. Last time she took a book of 'Hafize's Poems' which she loved because she knew only of Rumi not of Hafiz. Incidentally both are Mary Oliver's most like writers/poets... I love that.

Tonight I have Linda a book written by a friend of mine called 'Elegant Simplicity' which is about how destructive our egos can be. It is an easy read and a lot that one can learn from. The book should be in most bookstores in the U.S., soon. I am actually thinking of setting up a retreat for yoga and discussion of the book as well... what do you think? Would you come if I did?

Anyway, Linda is reading the book now. I made them marigold tea and offered them the raisin, coconut and rice cookies which I had made last week. They enjoyed everything and so did I. It is always a pleasure to have guest like Linda and John with whom we have become like family sharing many, many stories in our lives with each other. They will be back in May for their daughter's graduation, they will spend two night at the inn this time along with their 3 children and Linda's brother. The will also have dinner at the inn which we discussed the menu tonight. I will miss them so.

Candle Light Dinner

2010-04-13T05:51:00.001-07:00

At Kismet Inn bed and breakfast there is no kind of regimentation. I tell my guests, breakfast is served at whatever time they wish to have breakfast .. I just need to know the night before to make sure the breakfast is fresh and warm. I don’t want to make breakfast and have it get cold or have the coffee sitting in a thermostat which incidentally I don’t have one. I make the coffee all fresh for each guest.

The same applies to dinner, guests have a choice of sitting in the dinning room, the tearoom at the table by the window or recently 2 couples chose to have dinner by the fire in a very informal setting. Both spent four hours eating dinner. On Saturday I had Katharine and Kellie from Yarmouth, Maine as my guests. It was Kellie’s birthday so Katharine had treated her to a nights stay, dinner, massage and Kismet Inn bed and breakfast’s signature exfoliation.

They arrived on Saturday around 2:30 .. stayed in Saffron Room where the bed, the armoire and table are custom made. Designed by me, Shadi Towfighi, the owner and made by Mark Donovan a brilliant craftsman from Bowdoinham, Maine. The bathroom is also custom made, designed my me again. It is deep soaking Japanese Style tub or Turkish Hamam style with transom window and radiant heat floor, a separate faucet for the tub and one for the shower. The one for the tub is really interesting, it is Kholer made, the water comes straight from the wall without a long faucet sticking out. It is quite elegant and simple.

They chose this room because of its deep soaking Japanese tub so they could soak in it then get the exfoliation. I showed them their room and explained thoroughly how the exfoliation would work. They came down shortly after for tea and raisin, coconut and rice cookies (I had made them the night before) the tea was Kismet Inn bed and breakfast signature tea brewed with cardamom. They loved both the tea and the cookies. They went up around 5 soaked in the tub for 45 minutes .. I made sure to take up pitcher of ice water to keep them well hydrated. I went up after 45 minutes scrubbed Kellie first, dead skin came rolling off in long inches, then I scrubbed Katharine. They both took showers, washed their hair, oiled their bodies, dressed and came down for dinner.

Actually, they wanted to open up their wine bottle in their room so I took the cheese which they were going to have with dinner up to their room. They decided to have dinner by the fire so I took the vegetables with the plates first. The vegetables were beets, parsnips, salsify steamed over slow heat for couple of hours. The third round was the salad – mixed greens, mustard greens, arugula from Fish Bowl Farm in Bowdoinham, the sauce I make myself, salt, pepper, olive oil, 1/2 fresh lemon squeezed, balsamic vinegar, toasted seeds such as flax, sesame and sunflower. The fourth round was the entree which was Jewel Rice with slivered pistachio, slivered almond, raisins, orange peel, julienne carrots, barberries, cinnamon, cardamom, cumin, lots of saffron made with white basmati rice from India served with lamb shanks that had been cooking since 10 a.m. The fifth round, the last round was poached pears with blueberry sauce.

They sat chatting by the fireside while eating their dinner at a very leisurely, slow pace. They loved the fact that there was no push or any sense of rush. Kismet Inn bed and breakfast believes slow food, slow town, slow life style. I hope to serve each one of you.

Wild Mushroom Omelet

2010-04-11T19:19:00.001-07:00

Here at the Kismet Inn Bed and Breakfast, I make sure to make different kinds of breakfast specially for guests with longer stay. I often get guests who stay for a week seeking a place to respite with an organic way of life. And that is what I offer at the Kismet Inn Bed and Breakfast, an all organic, local, natural place to stay.

One of my breakfasts is 'Wild Mushroom' Omelet. The mushrooms are from 'Oyster Creek Farm' in Damariscotta, Maine. They grow their own mushrooms, have a mix called 'Maine Wild Mix' There is seven different kinds of mushrooms in the mix which are oyster, Matsutake, Shiitake, Chanterelles, Black Trumpet, Boletes, Lobster and Morels. The eggs are from 'Sparrow Farm' all organic and free range eggs.

The Recipe for two people:
A handful of 'Oyster Creek Farm, Wild Maine Mix Mushrooms'
4 Eggs
Salt, Pepper, Masala Spice
1/4 of small onion
Ghee (Clarified Butter)

1. Soak the mushroom mix in boiled water an hour before making it.
2. Warm up a saucepan, put a big tablespoon of ghee in the saucepan.
3. Chop the onions add to the ghee let it brown.
4. Add the mushroom mix, let it saute for couple of minutes, add the salt, pepper and masala spice.
5. Add the water in which mushroom mix was soaked let it come to boil turn the heat down, let it cook for a few minutes.
6. Crack the eggs over the mushrooms, sprinkle some salt over the eggs, put a lid over the saucepan let the eggs cook for couple of minutes on low heat. I usually let the white cook completely and the yolk cook slightly.. be runny a little. I don't like the yolk well done. I think if I wanted it well done then I should have made boiled egg.

The taste is incredible, mushrooms are earthy with different textures, the eggs are great cracked over the mushrooms because you can taste the white and the yolk, the onions fried in ghee add the extra special aroma.
Warm up the saucepan, put one table

Enjoy it and if you have any question please email me at stay@kismetinnmaine.com

The information for Oyster Creek Farm:
Oyster Creek Farm
Damariscotta, Maine 04543
Telephone: 207-563-1076
Website: http://oystercreekmushroom.com/

Raisin Cookies

2010-04-10T10:34:00.000-07:00

I love baking all of the goodies at the Kismet Inn Bed and Breakfast. I try to make cookies that are more on the uncommon side such as raisin cookies. I just want to have my guests taste something different. Here is the recipe for the raisin cookies.

2 cups unsalted organic butter
4 eggs
1&3/4 cups sugar
2 cups raisins
2&1/2 cups all purpose flour
1 tsp nutmeg
1 tsp cardamom

All the ingredients I use are organic (non-industrialized organic) I get my ingredients through small coops, local venders. This way I can be quite sure nothing has been sitting on the shelf for a long time and it is really organic, no cheating goes into it.

1. Preheat the oven to 350F. Butter the cookie sheet.
2. In a mixing bowl, combine melted butter, eggs, butter, and sugar. Mix well until creamy.
3. Add raisins.
4. Gradually add flour and mix with a wooden spoon until a soft dough forms.
5. Drop teaspoonfuls of batter on the cookie sheet, leaving about 2 inches in between each spoonful.
6. Place the cookie cheet in the center of the oven and bake 10-15 minutes, or until slightly golden.
7. Remove the cookies from the oven and allow them to cool Gently lift the cookies off the cookie sheet.

These cookies are great with tea. That is how I serve them here at the Kismet Inn bed and breakfast and my guests without exception love them.

Spring is Here

2010-04-09T10:45:00.001-07:00

This morning as I stepped out into the Kismet Inn Bed and Breakfast garden I noticed some flowers were in full bloom, the daffodils were nearly in full bloom, the tulips will be in full bloom next week, Japanese maple will be full soon so will the variegated willow, the peonies are bursting to bloom. It is just refreshing to see all this beauty around and feel spring in the air.

Organic, Grass fed Hamburger

2010-04-06T10:29:00.001-07:00

At Kismet Inn Bed and Breakfast, I try to use only grass fed meat as much as I can. I don't like using any kind of meat if it is not as natural as possible, by natural I don't mean just the fact that the animal is raised free range, or not injected all sorts of antibiotics. By natural I mean to make sure animals such as cows are not fed any kind of grains even organic grains, to make sure they are free range, graze on grass, roam around on land without being crowded, see the sun, the sun shines on them gracing them with its vitamins and have a stress free life.

The beef I use is from 'Kelley Bros. Farm Stand' which is located along the east side of the Kennebec River Pittston, Maine. The farm is currently owned and operated by Pete and Tammy Kelley along with their boys Billy and Cody, their farm was founded in 1873 by William E. and his son A. Leonard Kelley and passed down through four generations. Originally the farm was a working Dairy Farm until the main barn burnt in a fire in 1967. The farm was home to many pulling horses who also worked in the woods. They currently have added a new facility and a farm stand to sell their products. They also offer for sale their own organic hay that they process each year and hot to add natural compost for the summer. They do not sell in any stores or super markets, only at Farmers Markets and their own stand.

Today, I made a hamburger with their ground beef. I served it with just celeriac, no bread. My guest thought it was the best hamburger she had had in her life. I added salt, pepper and some sumac, fried quarter of an onion then put the hamburger in the pan let it fry for 5 minutes turned it over let it fry for another 10 minutes served it with celeriac root, green tea and honey. It was simple, delicious and nutritious.

Here is the information for Kelley Bro. Farm... they have no website, are not on FB, don't have a blog... they just do farming. They have email address and phone number.
Email: tlkell@aol.com
Phone: 207-242-8818
Cell: 207-2428818

Easter Sunday

2010-04-05T19:43:00.000-07:00

This is how Easter Sunday came about at the Kismet Inn Bed and breakfast Spa. When I was at the Bath Farmers Market on Saturday, I saw so many of my friends, one of them was Susan, my yoga teacher. I invited her over for spinach omelet which she accepted. As she was leaving she asked if I would join her for a walk on the beach to which I said, YES right away. On Sunday, yesterday, Easter Sunday of 2010 she called me and asked which beach I would like to go to... Popham or Reid, I chose Popham.

Popham Beach bordering the south side of the mouth of the Kennebec River, Popham Beach State Park is truly one of Maine's rare geologic landforms that features a long stretch of sand beach...5-6 miles. Sunbathers relaxing on Popham's sands can see Fox and Wood islands offshore, and the Kennebec and Morse rivers border each end of the beach. Visitors can walk to Fox Island at low tide, but are warned to pay attention to the rising tides not to get marooned.

I suggested Popham Beach because of its long sand beach. We decided to go there then to 'North Creek Farm' in Phippsburg to have lunch. They make all organic sandwiches, have chickens running around where you can sit and have your sandwich. She is actually an expert in roses, she is Maine's leading rose lady. We got to the beach around 11:30 walked for a while, sat and soaked the sun for a while, chatted for a while, walked again. The beach being close to 6 miles is long enough to always find a corner that is not crowded, it is actually one of the quietest beaches in Maine even during the height of the tourist season in the summer it is quiet. It doesn't have a sense of commercialized beach, it is lovely.

People were all dressed in spring colors, pink, lavender, pistachio green, light blues, white, children were playing in the sand, some driving their trucks, some building castles, some flying kites, young and old lovers were holding hands walking, sitting on rocks, on tree trunks that were on the beach. Some were playing kick ball, badminton, one person was doing Thai Chi, 2 were even surfing, some were in their swim suits sun bathing, it was a colorful, happy site, it brought joy to our hearts and smile to our faces.

We went to 'North Creek Farm' Susan had a Turkey Sandwich, I had Asparagus cream Soup, we both shared a piece of blue berry pie. I highly recommend 'North Creek Farm' for a good sandwich. After the farm we went to Emily Rice's house. Emily is a massage therapist with experience and very good touch. She has a lovely garden, her and Paul, her husband were busy gardening. We got back around 5. We had a wonderful Easter Sunday on Popham Beach. It is a beautiful, quiet place. A place for everyone to come and enjoy.

Suluhiana

2010-04-04T16:21:00.001-07:00

I am constantly updating the decor at the inn. I am now working on the bedrooms.

Sulhiana which means 'At peace with each other' is a Swahili word which actually originates from Farsi and has traveled through time to Africa. 'Sulh' means peace 'hian' means at the ones in peace, Sulhiana has come to mean at peace with each other in Swahili. The word was suggested by Natasha DellaPeruta one of my very first guests who has become a very good friend of mine. When Natasha emailed me the word I fell in love with it, I loved the meaning, the sound and pronunciation of it so without a moment of hesitation I chose the name for the room that is now called 'Safari' Last year, I decided 'Safari' is a better name for the room that I have the African Savannah land (a piece of true art work done by Mark Donovan) headboard for the bed.... I will give more description of Safari room in a different note.

The room that is now called Suluhiana I called it 'Iron Bed' simply because the bed is iron bed, I hadn't found a name for it. I thought Suluhiana was a much better fit as a name for this room than the other room so I changed the name. Incidentally, Safari is also a Farsi name it means travel which again is another lovely name... it actually means journey and I love that word... journey.

I love the setting in this room, it is simple and elegant. It has the essentials in it, two chairs that were bought at an auction, reupholstered by Mary Stride, a local seamstress, the bed is made locally by Gerry Galuza, a local blacksmith. I designed the bed, he drew a sketch then made the bed. It is really simple and elegant. It has wheels so it is easy to move it ... it is very sturdy. The mattress sits on slabs and wide board, no box spring, I don't believe in them. Today, I bought a white ruffled bed skirt, ironed and put it on the bed. I also got a white duvet for the down comforter with white sheets, moved a heavy long pillow that Mary had made from the bed, instead just put the pillows with the sham on them along with two small pillows that Mary has made. I moved the bedside lamps to another room, put one of the lamps that I have purchased from 'Carew Arts and Antiques' and another one from another bedroom. The bedside tables are simple, one is covered with a linen embroidery which I got at an auction, very simple and really beautiful. The armoire is also moved from one corner to the other.

The room has lovely tall bay windows with a window seat. The view is of the town green, 'Spirit of the Sea' fountain and 'Winter Street Church' both of which are town landmarks. The bathroom floor is off white pebble rock floor with radiant heat, it is great both during summer and winter. During summer it feels lovely and cool during winter lovely and warm, massaging the feet and sending relaxation up the legs, the spine, the shoulders and just ah! this feels good sense. The shower has spray jets and steam with a bench to sit and enjoy the steam.

The room has a great meditative sense specially since there are no t.v.... the inn is generally very quiet. I think of it as sanctuary of silence.

Juicing

2010-03-29T18:07:00.001-07:00

I try very hard to keep away not just from industrialized food but also industrialized organic food whether it be juice, broth, paste, dough, whatever it maybe, I try to make it from scratch. The other day I had gotten 5 lbs of cranberry from 'Sparrow Farm' which is MOFGA (Maine organic farmers gardeners association) Cranberries are one of the juicing I do by soaking them for a day so they are not so dry then juice them. Usually the bottle keeps for at least 10-12 days. I make cranberry tea by boiling water, add a little bit of the juice, a teaspoon raw, organic honey, drink it in the morning or late afternoon. It is incredibly delicious and well, you all know healthy AND a thousand times better than the industrialized, bottled cranberry juices that sit on the shelf.

Carrot Jam

2010-03-17T16:45:00.000-07:00

How to make Carrot Jam:
Carrot jam is quite easy to make it just needs some patience to do the preparation manually and cook slowly. It is also important that all the ingredients be organic. I bought the carrots from a local farm called 'Fish Bowl Farm' I made my own vanilla from organic vanilla beans which I bought from a local organic spice merchant called 'Gryffon Ridge' These were organic Tahitian beans which I marinated in plain vodka for about 6 weeks. Cardamom pods and organic cane juice sugar.
For this batch I used 25 big, fat carrots, 2 teaspoon vanilla, 4 cups sugar, handful cardamom pods.
Wash the carrots.
Peel them.
Grate them manually.
Put a layer of carrots, then sugar, sprinkle some cardamom, repeat till the pot is full, add 2 teaspoonful of vanilla.
Put the lid on, turn the heat on very low to dissolve the sugar.
Once sugar is dissolved, mix it with wooden spoon.
Let it cook under low heat till all the liquid has evaporated.
Set the jars the carrot is going to be used for inside the sink, pour boiling water in the jars then take one jar at a time pouring the water out, putting it on a cloth to get the water out, then fill it up with the jam then put the lid on and tighten it then turn the jar upside down leave over night.
I serve carrot jam to my guests most of whom - kind of all say, they have never had carrot jam before and without exception everyone loves it. The last batch was finished by a guest from Florida to whom I will be sending 5 bottles next week. You can also have it with lentil rice, yogurt even snow. I have a brother who absolutely loves carrot jam, once when it had snowed he took a plate filled it up with snow, put some carrot jam on it and ate it. This was 40 something years ago when the world was less polluted. Enjoy making it or better yet, come over to the Kismet Inn enjoy it for breakfast or afternoon tea.

Kismet Inn's Signature Exfoliation

2010-03-13T09:46:00.001-08:00

I went to visit my daughter in L.A for two weeks and had a wonderful time. During my visit we went to a Korean Spa which was simply great, hot pools, cold pool, infrared sauna, heated floors to lie on, shampoo, conditioner, lotion, towels, exfoliation and massages. It was indeed impressive. I thought the exfoliation would be just like the one I offer at the inn ... it is at the same time it is not. The differences are quite a few, it is in the attention an individual receives, the ingredients I use, the setting, the intimacy and relationship I build with the guest which goes both ways, it applies to the guest building up the relationship with me. I speak English so I am able to explain the ritual to the guest, the guest does not lie down on a bench or bed to get exfoliated but sits up on the tile made bench conversing with me while the exfoliation is being done. It is done in a private bathroom, the bathrooms are beautifully tiled. And above all I use absolutely no synthetic ingredient for the exfoliation. the Korean spas use synthetic, cheap mittens, they also don't use any exfoliant to exfoliate the skin. To me when one is cleansing it means one is getting rid of all the pollutions of everyday life, how can one cleanse if all the synthetic stuff touches ones body.

The mitten I use is made with goat wool, the exfoliante is made of sheep fat and beach sand, the pumice is natural volcanic rock. The guest keeps all these ingredients after the exfoliation is done plus a bottle of sesame oil which is all organic and locally produced in Maine by Avena Botanicals. The process takes a few hours which relaxes the muscles, helps the blood circulation and dead skin comes off rolling in big, fat inches leaving the skin soft, silky and smooth, the body simply relaxed.

I also serve tea with some confections/pastries/cookies I make myself. The tea also is a ritual making sure it is not tea bag, it is good tea brewed to the right taste without tasting bitter. The goodies are made with highest quality ingredients. All this is served after the exfoliation while most guests opt to have dinner which they enjoy eating it over couple of hours or longer.

I do try very hard to bring a sense of the Old World where nothing was rushed, pushed or hurried. Life was set at a pace that you could live, learn and enjoy. This kind of bathing and exfoliation was done in a setting as such which also brought about much healing. I try to offer just that.

Sign the KSCA Petition | Kid-Safe Chemicals Act Interactive Magazine | Environmental Working Group

2010-02-28T18:49:00.001-08:00

Sign the KSCA Petition | Kid-Safe Chemicals Act Interactive Magazine | Environmental Working Group

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Cancer Patients

2010-02-15T18:36:00.000-08:00

I have set up the inn with a full purpose in mind which is to offer a place of peace for people to come to restore and do away with the pollution of life. During the years I have opened the inn which has been since August of 2006, I have had many different kinds of guests who have come to stay at the inn for different reasons. I have made friends and kept in touch with almost all of them.

However, I never imagined losing any of them through death. I have lost two, one who was quite healthy during his visit with his wife and in-laws. He passed away suddenly in November 2009 which I was very sad to hear of the news. The other was a cancer patient whose sister wanted to take her to a spa or yoga center so after googling she found Kismet Inn and decided to stay at the inn in October 2008. They stayed for 3 nights, One stayed in Room 1 called Saffron, she was the one with cancer and the other sister who was taking care of her stayed in Room 3 called Safari. They enjoyed yoga and massage with dinner at the inn.

Here is a note I received from her sister today.
Dear Shadi, It is good to hear from you. Sadly I must tell you that Barbara passed away on November 24, 2009. She lived to see her daughter marry on September 26, but seemed to lose her purpose after that. We were sorry to see her pass on but knew that she would have peace in her journey. There was a bald eagle flying over her house the day she left us and an owl followed me out of her driveway hours later. She will be with me forever. I will always remember our visit to your Inn and how much better she felt when she left. Your company and your hospitality helped restore her energy and kept her going for a while longer.

I was honored and happy that I was able to offer the hospitality and care that I did. I miss Barbara and Bill ... I know they are both resting in peace... they were both good people.

3 Squash Rice Pie

2010-02-02T07:23:00.000-08:00

Couple of weeks ago I bought Spaghetti, delicata and butternut squashes from the farmers market in Brunswick. I cooked the spaghetti squash first in the oven with cheese and onion but it tasted so bland that I decided to mix it with delicata and butternut squashes to make a paste or soup. So I baked the other two in the oven once cooked I peeled the skin and put them in the pot to cook with coconut flakes, curry powder, salt and pepper. Once they were cooked I decided to put it in the mixer but when I was removing the mixer to pour out the mix into the pot to put the other batch in, it spilled because I removed the wrong part of the mixer. I was discouraged by the incident and had to go to a meeting so I left the remaining part in the pot.

Once I got back from the meeting I decided to make it into a lima bean squash dish so I added some dried organic lima bean I had and let it cook. Once it was cooked I decided to add some white basmati rice to give it some thickness but this turned out to be a bit too mooshy for my taste. I was also taking it to a potluck which I didn't want to represent Kismet Inn Bed and Breakfast with a mooshy rice so I decided to make a pie out of it and call it 'Three Squash Rice Pie'

I fried onions in ghee, covered the pie with it, sprinkled some cinnamon on top then put it in the oven for 45 minutes. It turned out excellent.

Wonton Soup

2010-01-26T19:50:00.000-08:00

Today at the Kismet Inn bed and breakfast --- Chris Toy a local Chinese born raised in the States does cooking classes in Bath area as a hobby. We are thinking of having Chinese - Cantonese style dinners at the inn. Yesterday he came over and was kind enough to make some wanton soup with Chinese meatloaf for me to taste his cooking. It was delicious... thanks Chris. Here are some photos.

Vegetalbe Casserole

2010-01-25T20:12:00.000-08:00

Tonight I made a wonderfully delicious vegetable casserole for my guests which was completely finished. I layered onions, beets, garlic, carrots, parsnips, salsify, apples and raisins. Added salt pepper and my home made chicken broth. Served it with fried rice to which I added just eggs, soy sauce and instead of ses...ame or peanut oil I added ghee which gave it a different flavor.

Tempe &

2010-01-20T17:33:00.000-08:00

Well, first I want to say that I have been shoveling quite a bit of snow lately. Yesterday, two times and today once. It is 8:34 p.m. it is snowing again. I love snow it brings much quiet and peace. It gives lots of time to reflect.

After shoveling and clearing up the snow, I made spicy tempeh for my guests. It was my first time making tempeh. I have to say it turned out quite delicious, every single piece was eaten. I fried onions, garlic, ginger in coconut oil then added the tempeh which I had bought from Farmers Market in Brunswick. It is locally grown organic tempeh which was good. I added dried pepper, curry, turmeric and couple of other spices with a bit of water let it cook for about ten minutes then added dried coconut, roasted seeds let it simmer for just a few minutes turned it off added mango. Served it with white basmati rice made with saffron. The salad was 3 different kinds of cabbage, carrots, celeriac root marinated in salt, pepper, olive oil, one fresh lemon, touch of balsamic vinegar. Green tea was served as beverage.

MLK Weekend.

2010-01-16T17:52:00.000-08:00

The weekend of Martin Luther King at the Kismet Inn Bed and Breakfast was a very interesting one. I had 4 guests (two couples) for one night who had dinner and their wives had the exfoliation.

Richard and Sue arrived exactly same time as Keith and Tiffany. They were both coming from Massachusetts, one from Boston area and the other more to the west of the state. I was busy baking chocolate chip cookies and lemon short bread. I had already put the lamb shanks on the stove with the spices, fresh garlic, onion, soaked the rice and prepared the other ingredients for dinner.

I showed Keith and Tiffany to their room first which was guest room 5 called Sleigh Bedroom then showed Richard and Sue to their room which was at the other end called Saffron. Once they settled in their room they came back down made themselves comfortable in the library and tearoom while I continued to bake. I took them some warm, just out of the oven cookies with green tea. Around 4:30 Sue went to soak in the Japanese style deep soaking tub, she soaked in nice warm water with radiant heat floor so the soaking tub was warm with warm water and the door closed there was quite a bit of steam in the room. I went to exfoliate/scrub her body around 5:15, my goodness the dead skin came rolling off in fat, long inches. The scrubbing/exfoliating took about an hour then she pumice her feet, exfoliated her face, washed and was done with the process. Before getting dressed she put some oil on her then got dressed came downstairs for dinner.

For dinner I served cheese, water melon radishes, they are really interesting, they look just like watermelon, red inside with white edging, the taste is sharp and delicious. The guests loved it. Misso soup with leak, roasted beets, parsnips and carrots. The entree was lamb shacked cooked for 7 hours on very low heat without adding any water or broth to it. I made sure all the fat is off the shanks, then added turmeric, curry, salt, pepper, onion, garlic, rosemary to the shanks put the lid on and left it to cook on very low heat for 7 hours. The meat was tender, flavorful and juicy. The rice was made with white basmati rice, added lots of saffron, cumin, cinnamon, cardamom, slivered pistachio, slivered almonds, raisins, julienne carrots, orange peel and barberies. It was incredibly delicious. For desert I made blueberry crumpet with ginger and nutmeg.

Richard, Sue, Keith and Tiffany enjoyed dinner till late evening. They chose to eat together at the dinning room table conversing and enjoying each others company. The next day Richard and Sue wanted breakfast earlier so they had breakfast around 8:30, Keith and Tiffany had breakfast around 9:45 then. Richard and Sue left around 10:00, they were very happy with dinner, the exfoliation, breakfast and my hospitality. That is exactly what I am looking for.

Tiffany had her exfoliation around 11:00, she went up to soak in the steam shower, I went up to exfoliate/scrub her body. Just like Sue, dead skin came rolling off in fat, long inches. After the exfoliation Keith and Tiffany left. They too were very happy with everything. They had two young children both work so they were here to literally rest and they did. I loved meeting and serving them both as well as Richard and Sue.

I hope you, the reader will make your way to the Kismet Inn Bed and Breakfast sometime soon. It will be my honor to meet and host you.

Authenitc Food

2010-01-14T17:27:00.000-08:00

Today, I checked out a book from the library called 'Bringing Food Home, The Maine Example' by Mary Stetson Hall.

It is quite interesting, talks about all the different food growers in Maine from Elliot Coleman the most famous one to less known ones. It notes Elliot Coleman does not call his produce or anything he grows organic even though it is hundred percent organic and environmentally sound but 'Authentic Food' Elliot believes the criteria set for organic has been too diluted so he prefers to call it 'Authentic Food' he actually eat mostly from his own garden and does not believe in delivering his food for more than 25 miles longer distance! Talk about being local ...

I so agree with Elliot in calling the food grown organically 'Authentic' and I so agree with him the word 'organic' being just diluted. I have never understood how foodies, restaurants can use some organic ingredients, some non-organic, doesn't it defeat the whole purpose of being organic. Are we not being organic because we want to keep away from chemicals that go into our body which are toxic for our body as well as our soil and the rest of the environment?

Getting Ready

2010-01-13T19:29:00.001-08:00

Today has been an exciting day because I am getting the inn ready for couples retreat. Two couples will be arriving on Friday. Both couples will have dinner on Friday which will be the Kismet Inn's Bed and Breakfast signature lamb dish with jewel rice which has slivered pistachio, slivered almonds, barberries, raisins, julienne carrots, orange peel, cinnamon, cardamom, cumin and lots of saffron.

One of the couple's wife will have exfoliation before dinner on Friday to shed off the dead skin from 2009 to begin 2010 with fresh, soft, silky skin because that is exactly what the exfoliation of Kismet Inn Bed and Breakfast does. It relaxes muscles, circulated the blood much better while leaving the skin as soft as silk.

The other one's wife will have yoga on Saturday morning followed by exfoliation. One will be using the soaking tub the other will be using the steam unit. I am looking forward to serving them all.

Cabbage Soup

2010-01-12T19:51:00.001-08:00

Today, I decided to make a quick soup to try as a recipe for my winter guests, it was cabbage soup.

I brought the chicken broth to boil, added the shredded cabbage, chopped ginger let it simmer for five minutes then added chopped onion, turned off the burner and let the pot sit on the burner for a few minutes. Added cinnamon when I served the soup into the bowl.

It was excellent, the onion tasted crunchy, sharp with fresh onion smell which I love. I highly recommend it for colds.

Turnip, carrot soup

2010-01-11T15:12:00.001-08:00

I have had a cold for the past few days so I have been making different kinds of soups with chicken broth that I make myself. The chicken broth that I make is from the bones that I roast a whole chicken then simmer the bones for over 24 hours to the extent that the bones become soft. This way all the nutrients from the bone are extracted. Then I add different kinds of vegetables to the broth each day as a soup.

Today, I added turnips which is full of vitamin C, excellent for when you have a cold, carrots, fresh ginger, garlic and onion. Nothing else was added because the broth already had salt and other spices. It was wonderful for a cold, Maine winter with a soar throat. I must get well by Friday because I have a couple for one night stay with dinner and exfoliation to which I am looking forward to.

Sweet Potato Soup

2010-01-10T20:11:00.000-08:00

Today, I made sweet potato soup. It was scrumptious, simple, tasty and warm for cold, winter in Maine. Cooked the sweet potato, onion, in chicken broth which is made by me, Shadi Towfighi, the owner and innkeeper of Kismet Inn Bed and Breakfast. All the ingredients were organic and local prepared from scratch at the inn. I never use any canned ingredients such as chicken broth or any canned, processed ingredients in my cooking.

Smoked Haddock

2010-01-09T15:34:00.001-08:00

Smoked Haddock
January 9th, 2010

I got some smoked haddock from the fisherman at the farmers market today and decided to make it for dinner.

I left it to defrost when I got home. Around 4 p.m., started preparing it. I put it in a rectangular baking dish, added fresh garlic, ginger, cumin then poured 1/4th cup half and half over it put it in the over for 35 minutes baking 400 degrees. I made sweet potato which I mashed. The vegetable was asparagus which I had purchased from Farmers market in June and frozen it.

Let me tell you I have never been a fish eater nor cooked it much so I thought I should be daring and give it a try specially since I saw everyone circling Jack, the fish vendor at the farmers market. Heavens, am I glad I did, the smokey taste of the haddock mixed with the distinctive taste of asparagus, gentle sweet taste of sweet potato was indeed divine, when I say divine I really mean it because the guest finished it. There was not one spec of it left on the plate.

Maybe, one day I will serve it to you the good reader!!!

Cadillac Desert

2009-11-30T20:28:00.000-08:00

Cadillac Desert: The American West and Its Disappearing Water | Introduction

Historians of the West have typically focused on events that opened the great landscape of the American Desert to settlers. Such events included the Lewis and Clark Expedition, wars with the Indians of the Great Plains, and the Homestead Act of 1862. New historians of the American West have been employing a political environmentalism to develop an environmental history, which has led to a number of revisionist approaches to American West narratives.

Marc Reisner’s Cadillac Desert is such a revisionist history. His focus on the creation of infrastructure to support Western settlement exposes a history, not of rugged individualism and romantic cowboys, but of the construction of a heavily subsidized and tremendously expensive ‘‘hydraulic society,’’ founded on and maintained by the greed and competitiveness that is behind the American Dream. Reisner examines the West’s ecologically dangerous, and ultimately harmful, dependence on dams and aqueducts, as Americans pursue the ideal of taming the Great American Desert. The author focuses on the relentless building of dams and irrigation systems, as well as the corruption behind these developments, to show how the American need to control the environment has affected (and still does affect) the ecological welfare of national resources. Reisner also describes the rivalry between two governmental powers, the Bureau of Reclamation and the U.S. Army Corps of Engi neers, in their attempts to transform the nature of the American West.

The year it was published, Reisner’s book became a finalist for the National Book Critics Circle Award. In 1999, Cadillac Desert was placed sixty-first on the Modern Library list of the most notable nonfiction English books of the twentieth century. Reisner’s book has inspired an entire generation of historians and historically aware environmental activists.
Cadillac Desert: The American West and Its Disappearing Water Summary

Cadillac Desert begins with the author’s description of the American West as ‘‘a civilization whose success was achieved on the pretension that natural obstacles do not exist’’—or, as he calls it in the first chapter, ‘‘A Semidesert with a Desert Heart.’’ Reisner introduces the environmentalist agenda through which he explores the history of development in the West, following its major influences individually through time rather than chronologically.

Discovering and Pioneering the American West
The book’s opening chapters describe the discovery of the American West by the Europeans; the first Spanish explorers searching for El Dorado found the continent hostile and unusable. After the United States purchased the land, they sent in survey expeditions to research and evaluate it. The 1804 Lewis and Clark expedition resulted in an uneasy ambivalence toward the West: every ‘‘fertile prairie’’ stood in stark contrast to a ‘‘forbidding plain.’’

Nevertheless, the perception of the West as ‘‘the Great American Desert’’ drastically changed by the late nineteenth century. John Wesley Powell, after a scientific expedition down the Colorado River in 1869, put forth a program for settlement that imitated the pseudo-socialism of the successful Mormon irrigation systems in Utah. Powell’s advice was ignored. By 1876, Powell could already see the results: ‘‘Speculation. Water monopoly. Land monopoly. Erosion. Corruption. Catastrophe.’’

The warnings of experienced Westerners were ignored as the American West attained the definition of an untouched frontier full of promise. Soon, the settlements began to change the landscape, challenging the harsh desert conditions with the belief that ‘‘rain follows the plow.’’ This slogan was the lead of a promotional campaign with the political goal of making the West more appealing and of encouraging relocation of settlers from Europe and the East. The government sold them land cheaply, and according to the original Homestead Act from 1862, 160 acres was ‘‘the ideal acreage for a Jeffersonian utopia of small farmers.’’

Summer in the City

2009-07-28T14:52:00.000-07:00

Every year Downtown Bath hosts free musical events throughout the summer, with weekly concerts at the Gazebo in the Library Park rich across Kismet Inn Spa Bed and Breakfast. In fact, often guests sit on the porch people watching and listening to the music. Live music in a lovely quaint town. My guest sip on tea, nibble on some of the confections I make, chat and enjoy the music as well as the scenery. It is often quiet with few cars so it does give the feel of times gone by specially since Kismet Inn bed and breakfast is a completely organic, local and natural place. So organic, local and natural that even my washing detergent is locally made, chemical free, so organic that I hardly ever use a dryer to dry the wash, always line dry them or during winter dry them on the magnificent old radiators that are original to the house with a date on each one of them reading '1891'

City of Bath, Maine has more music to offer than just the Gazebo across from Kismet Inn, Bed and Breakfast, Spa, at Waterfront Park which is only one block away from the inn, right on Kennebec River. There is also special performances held at the 'Chocolate Church Arts Center' which also is only couple of minutes walking distance from the inn.

The Gazebo Concerts are Tuesdays & Fridays starting June 26 - August 21st
Concerts begin at 4 p.m.

July 4th, 2009

2009-07-03T07:01:00.000-07:00

Every year during July 4th holiday the 'Library Park' across from Kismet Inn bed and breakfast spa takes a new face. Tents are put up for artists & artisans that come from all over New England area and maybe even New York or farther South to showcase and sell their work. Every night there is live music, food and a big book sale goes on as well. The book sale is right across from the library and Kismet Inn bed and breakfast at 'Winter Street Church' that is a historical landmark in Bath, Maine. There is also strawberry shortcake sale that goes on.

Kismet Inn bed and breakfast has the best location for all this happening and the fireworks that take place right across the river. Guests always enjoy the entire weekend. Live music has already started, cars are already parking on the streets around and the celebration is starting. Kismet Inn is enjoying the full view with live music.

From Roses to Garlic

2009-06-26T21:28:00.000-07:00

I love innkeeping simply because I can do so many different things, as an innkeeper I am able to do so many things that I absolutely love in life. I love hosting, cooking, decorating, gardening, knitting, reading and anything that gives me the ability to grow and nourish my own soul as well as others. Having created Kismet Inn bed and breakfast, spa has given me just that.

Hosting at Kismet Inn is not just to accept guests for a stay over but more of a lifestyle where I get to meet people from all walks of life and all over the world. With each guest I learn something new in life, it opens up so many windows and gets me out of the box which most of us create to put people into, categorize, regionalize, nationalize, customize and the list can go on. Most of my guests are between late 20s to late 50s who are concerned with their environment as well as everything good in life.

I can say with much affirmation that all of the guests at Kismet Inn bed and breakfast Spa love everything about the inn that is from the decor to its food... a true organic lifestyle at the inn. This organic lifestyle is not something that I have learned newly or adopted because it is becoming trendy it is the way I have always lived. And being organic does not apply just to food but a lifestyle that applies to everything I do in life from food to gardening, cooking, washing detergent and other cleaning agents and line drying all the wash, it indeed is a way of life for Kismet Inn bed and breakfast spa inn. I can't imagine living any other way.

All the products I use that can be local are local, that includes my washing detergent, all the other cleaning agents. Not to mention even the beds, armoires, coffee tables are locally made by Mark Donavon who is a brilliant wood artist, craftsman from Bowdoinham, a town smaller than Bath about 20 miles north of Bath.

Wedding at the Library park across from Kismet Inn

2009-06-22T21:13:00.000-07:00

Kismet Inn, luxury boutique, all organic bed and breakfast, Spa is situated in the heart of historic Bath, midcoast Maine right across from the 'Library Park' It is indeed an idyllic setting where you can hold your wedding ceremony then have the reception at Kismet Inn. The food is completely organic, prepared right here at the inn by Shadi Towfighi, the owner, creator and innkeeper of the inn. Please visit http://kismetinnweddings.blogspot.com/

Below are series of photos I took from a wedding ceremony held at the park on a beautiful sunny day in May 2009.

Fundraising at the Beautiful Kismet Inn

2009-06-10T20:16:00.000-07:00

On Sunday, June 7 Brunswick Park and Gardens hosted a fundraiser at the lovely Kismet Inn in Bath. Participants were treated to a tour of this unique and remarkable inn. Its owner, Shadi Towfighi, prepared a cup of her signature tea for each guest. There were three garden talks, including: Master Gardener Debbie Atwood's discussion called "From Seeds to Supper"; Habitat Steward Gretchen Kamilewicz who discussed ways to create a wildlife-friendly backyard; and Master Gardener Jan Colyear who offered suggestions for growing perennials in various light conditions. The afternoon included the homemade baked goods, a plant sale and a raffle. Participants left better educated about gardens, carrying any one of an amazing variety of plants to complement their home gardens.

Wild Mushroom Omelet

2009-06-07T18:36:00.000-07:00

Guests get a range of different breakfasts during their stay at the Kismet Inn Bed and Breakfast, Spa. Usually the first day it is Wild Mushroom Omelet served to guests on their first Day of stay. There are 7 different kinds of wild mushrooms from 'Oyster Creek Farm' in Damariscotta, Maine north of Bath. The eggs are from Sparrow Farm, organic and free range.. with salt, pepper and masala spice.

Anniversary

2009-05-26T20:03:00.002-07:00

Today, Tuesday 26th, May 2009 was an exciting day at the Kismet Inn Bed and Breakfast Spa. Kimberly and Chris booked a room a while ago with massages and dinner. Chris asked for Shiatsu and Kimberly asked for Reflexotherapy which went very well. The massages were done in the yoga studio both of them enjoyed it and felt very relaxed. Kimberly who says has had many massages before thought Wendy Decker the massage therapist did an excellent job and Chris who doesn't often get massages thought Sarah Rhinelander the Shiatsu practitioner was very good so that went well.

I went to Brunswick Farmers Market in the morning to get some veggies for them, I got some salad greens, spring onions and radishes from 'Six River Farm' and salad greens from 'Patchwork Farm'. I also got them some pear for dessert but ended up serving them Goat Milk Gelato from Painted Pepper Farm... the flavors were honey almond, rhubarb strawberry and lemon zest, they loved it. I made the jewel rice with lamb served them sheep milk brie and goat milk torte with red French wine.. they loved every single bit of the dinner. Now they are off to bed and so am I. Have a wonderful night or day incase you are in a part of the world where it is day time.

Shadi Towfighi, the owner of the kismet Inn.

Memorial Weekend 2009

2009-05-26T20:03:00.001-07:00

The Kismet Inn Bed and Breakfast, Spa was busy hosting parents for Bowdoin College. This past weekend was the graduation day so there was a lot of excitement going on. Parents were happy to see their children’s success as well as sad to see them leaving home seriously. Having a child graduate from college is always a bitter sweet time for the parents.

Kismet Inn bed and breakfast Spa has also been very busy with gardening. One of the garden beds has been completed, some seedlings such as tomatoes, egg plants, zucchini, cauliflower, broccoli, leek, cucumber, melon, beans, sweet pea, angelica and spicy greens have been planted. There is still quite a few more seedlings that need to be planted which should be done by the end of the month or the first week of June. The inn would like to finish it by June 7th, 2009 because there is going to be a fundraising for the ‘Brunswick Park and Gardens’ project.

The gardening has been fun. I have been doing it all manually which takes much longer than using any kind of machines such as tillers. It is hard work but it is gratifying specially to see the flowers in bloom and soon to harvest the vegetables.

A great open house

2009-05-16T16:11:00.000-07:00

The open house today, May 16th, 2009 at the Kismet Inn, a luxury Boutique, all Organic Bed and Breakfast Spa in the heart of Historic Bath, Midcoast, Maine was quite a success. To begin with it was a lovely day, the weather was very pleasant. Susan Lubner, the yoga teacher arrived around noon put out a sign for the open house on the lawn. Sarah Rhinlander, the Shiatsu Massage therapist followed her then Wendy Decker, the Reflexology therapist with Sue Redwine the Massage therapist. Each person set up chairs, mats to perform their work when requested.

I prepared Kismet Inn's special tea which is mixed black teas brewed with cardamom and the freshly picked lemon balm from the garden tea. People started coming in from 1 till 4:30. Everyone loved the tea and quite a few number of people booked for tea, dinner, one golden anniversary and one for a group of women's luncheon. Everyone loved, the colors of the inn so lively and bright yet, calming and soothing, they all marveled at how there was so much color but nothing clashed or jumped you in the face. It was a feast for the eye as many guests have often said.

Mother's Day Weekend

2009-05-14T15:38:00.000-07:00

This year Mother's Day Weekend was very special. I had two mothers with their daughters. One was a local from Bath, Maine so they were here only for the day the other one was a mother with her two daughters from Boston. All were great people.

The local ones, had body exfoliation for both the mother and daughter. It was great, they came around 2 p.m. toured the inn followed by a good cup of Kismet Inn's tea on the red chair facing 'Spirit of the Sea' Afterwards, they started the soak in the Deep Japanese Soaking Tub, they filled the tub only a quarter way but because they kept the door closed the bathroom had become really steamy which is the way it should be. It was like being in a steam room.

The tub is a great one, it is custom made with tile based on both Deep Japanese Style soaking tub and Turkish Hamam so it has the good of both worlds. It even has radiant heat so during winter the tub can be filled with water soaked in couple of times in the same day so in a way it is environmentally conscious as well because the tub doesn't need to be emptied if the same person is going to soak again the same day.

Anyway, the mother and daughter soaked for about an hour then I went up and exfoliated/scrubbed each one of them for about 45 minutes. The mother wanted to be exfoliated first so I scrubbed off her dead skin first, neither one of them could believe their eyes to see so much dead skin rolling off in long and fat inches. After each scrub the body was rinsed off outside the tub so they would enter the tub all cleansed. When both were exfoliated and scrubbed, they showered and shampooed their hair to complete the cleansing. I left the bath area, cleaned off, started setting the table.

I prepared the Jewel Rice with lamb for them. Both the rice and the lamb came out very good. It is one the my guests favorite dishes. The aroma is simply intoxicating... cardamom, cinnamon, cumin infused with saffron over slivered pistachio, slivered almonds, julienne carrots, orange peel, barberries, raisins mixed with basmati rice ... brewed, steeped... it is simply divine.

As for lamb I never add water to my lamb/shanks. Right from the start I put it on very low heat, add onion, garlic, spices and let it cook on very low heat for sometime. The aroma starts spreading through room to room, upstairs and every where.

I started them with wine, sheep milk brie and goat milk torte and beets drizzled with olive oil...oh! goodness was it good. This was followed by spicy green leaves mixed with other salad greens both from 'Squire Tarbox Farm' .. a local MOFGA certified organic farm who have the best spicy green and salad greens. The salad dressing was fresh ginger, roasted seeds, fresh lemon, olive oil, just a bit of goat cheese, salt and pepper... every bit of it was finished. The entrees was followed after the salad and for desert I made my famous pear simmered in my strawberry syrup spiced with ginger powder and nutmeg. They enjoyed every bite of each food.

For the other mother and daughters I made the tamarind fish dish served with white basmati rice infused with lots of saffron. It was excellent too they also enjoyed and loved every bite of the food. In fact, they loved it so much that they said, they want to make a tradition of coming to the inn every Mother's Day Weekend.

It is always an honor and exciting to serve such a good people and see them enjoying my cooking.

Mother's Day Weekend

2009-05-11T19:31:00.000-07:00

It was a fabulous weekend. Kismet Inn hosted two mothers with their daughters both were great. A mother with two daughters from Boston who said they have already decided to come back next year for Mother's Day Weekend and the other was from Bath. The ones from Bath had the jewel rice and the ones from Boston had the fish with tamarind. I enjoyed and loved hosting both and becoming good friends with them.

Spring is here

2009-05-04T06:20:00.000-07:00

The past couple of weeks have been quite busy for the Kismet Inn bed and breakfast. The gardens have been cleared, weeded, the seedlings have grown, some pansies and geraniums have been planted in pots that are hanging or are on the front lawn. More will be done soon.

The Kismet Inn has been preparing for an exciting open house which will take place May 16th from 1-4 introducing tea, reflexology, shiatsu, yoga and massages. So please come to the Open House May 16th from 1-4. I am very excited to be part of Tea & Spa services at the beautiful Kismet Inn! Tour the Inn, have tea and participate in free demonstrations of Yoga, Foot Reflexology, Massage and Shiatsu offered by local practitioners. Come and enjoy this beautiful space and get a 'glimpse' of all it has to offer.

I have also had several really interesting guests whose testimonials are already posted. It always delights me to see all of my guests leaving the inn happy, rested and willing to come back.

Maybe, you should try to come and stay at the beautiful Kismet Inn Bed and breakfast, Spa ........

A beautiful Place

2009-04-25T19:08:00.000-07:00

Banoo, my husband's cousin is visiting me so I decided to give her a tour of the area. I took her to Boothbay Harbor, Rockland and Camden yesterday. We went to Miranda's Cafe, a lovely little cate in Rockland. The ingredients were quite fresh and the atmosphere was very casual and friendly. Then we drove up to Camden walked around in town back to the inn. It was good to see that in one day when the weather is good guests can explore the Maine coast from Bath to Camden without getting tired.

Today, we went to Brunswick Farmers Market got some beets, rutabaga, onions. We came to the inn, I made some a heavenly salad, zucchini, carrots, blueberries, onions, mixed greens, apple with roasted seeds (sesame, flax seek, sunflower), olive oil, zatar, pickled cherry tomatoes, vinegar from the pickles, 1/2 fresh lemon, black pepper.... it was heavenly. I also made black tea with cardamom which was really refreshing specially the aroma of cardamom.

We went to Reidstate Park, enjoyed hiking the rocks, the water was indigo blue, gorgeous then went to Popham Beach watched the sunset. I thought guests can easily spend over a week staying ... enjoy sightseeing for couple of days, enjoy relaxing at the inn, reading and walking town for couple of days, enjoy the spa treatments for couple of days and have yoga/meditation every day. What a life this is... wonderful.

Kismet's Latest spa Services

2009-04-19T21:55:00.001-07:00

Kismet Inn Bed and Breakfast Spa has added Rejuvenating Face-lift Massage, Reflexology, Reflexotherapy and Shiatsu. The services are offered to both stay over guests or local guests. Please check for our

'Feet and Tea'

'Shiatsu and Tea'

service... both to be announced very soon. The tea menu will be quite different from anything you have seen.

Kismet's Latest

2009-04-18T20:32:00.000-07:00

It has been a long while since Kismet's last posting - March 15, 2007. Hopefully, from now on I will try to post more regularly.
Much has happened since then. The Kismet inn Bed and Breakfast has been growing steadily with excellent reviews.

It is ranked as number 1 of 8 bed and breakfasts in Bath, midcoast Maine area. To read the reviews posted by guests please click on the link http://www.tripadvisor.com/Hotel_Review-g40505-d630973-Reviews-Kismet_Inn-Bath_Maine.html
Sarah Schweitzer from Boston Globe wrote a great article about the hospitality, food, body exfoliation and the decor of the inn. She titled it 'InnKeeper grants guests a happy fate in Bath, Maine. Here is the link to the article http://www.boston.com/travel/articles/2007/07/29/innkeeper_grants_guests_a_happy_fate_in_bath_maine/?p1=email_to_a_friend
There have been other reviews you can always go to http://kismetinnmaine.com/index.htm then click on Reviews and Events page to see the other reviews.

Famous foodies such as Dana Cowin the chief editor of 'Food and Wine' magazine stayed an entire week at the Kismet Inn Bed and Breakfast with her family in August 2008. Here is what Dana wrote in the guest book. "What a wonderful stay we had -- as you know, we didn't want to leave. Sylvie loved watching the sunset from the secret sleeping room. She loved the garden sequestered by laundry. She loved the ample breakfast. Barclay and I second her on all that. We were particularly delighted to try new breakfast combinations and flavors. And we were thrilled to find at least one new food that William would eat - lavash! Your food sensibility is so magnificent- I can't wait to go back and inspire my team the way you've inspired me."
xx Dana Cowin ... Chief Editor 'Food & Wine' magazine

I must admit I was really nervous when I realized who she was and the fact that she would stay an entire week at the inn. I immediately thought about the challenge I had to face, the different kinds of breakfasts I had to prepare for 7 mornings and the one night dinner they would be having at the inn. It all went very successfully thanks both to Dana being a wonderful soul as well as my creative side working. Dana is a very kind and down to earth person, she doesn't make you nervous nor does she approach you snobbishly, she is also very candid regarding one's cooking. I really enjoyed hosting her and her family.

Kismet Inn bed and breakfast had another famous foodie for guests. Gary and Meg Hirshberg, the owners of Stoneyfield yogurt. I didn't know who they were either till they informed me of who they are. They stayed at the inn for 3 nights which was exciting. They are both very nice people and down to earth people. Gary told me how he started his company with very little money, delivering yogurt door to door with his car. Now his yogurt is seen and eaten everywhere. Well done, Gary.

Kismet Inn Bed and Breakfast he;d its first wedding quite successfully serving chicken, lamb, pasta and the inn's signature Jewel Rice. The food was exceptionally good, the lamb which the mother of the bride was hesitant in serving lamb to her guest but there was not even a bite left. Both the ceremony and the reception were held at the inn.

The season of 2009 is beginning. I am really happy that spring is here specially since a small pipe burst but did massive damage to the building. I was able to accept my first guest last weekend of March, Jennifer Melton Pinard, who was an absolute delight to have. Jennifer, came on Wednesday, March 26th around 6, left Saturday, March 21st around 5 during her stay she did not step outside even once. She had 3 yoga/meditation sessions, 2 massages, 1 body exfoliation, 1 reiki and ate her three dinners and 3 lunches at the inn. She left very relaxed. During her stay we also sat up knitting and chatting by the fire. So if you are a knitter or want to learn to knit, give me a call. I will help you to learn how to knit during your stay at the inn.

The sun has started shinning in Maine, the weather is beginning to warm up, the garden is cleared, seeds are sowed, windows are getting washed, the sheets are being hung out to dry, new massages and yoga are being added to the Kismet Inn Bed and Breakfast spa services. So please come to stay with us and let us take care of you in really extraordinary way.

Kismet Inns First Open House

2007-03-15T21:25:00.000-07:00

Tuesday, September 05, 2006 - Kismet Inn had its first Open House. Here is the news release:

This is to inform all, Kismet Inn, a unique luxury Spa destination will be hosting its first Open House on Sunday, September 17th, 2006 from 2-7 p.m.

Kismet Inn, Bath, Maine, hopes to introduce the community to the extraordinary hospitality from the Old World with the ultimate luxury of the New World.

Kismet Inn stimulates the body and the mind with:

· Soaking Tubs

· Steam Showers

· Bathrooms with radiant heat

· Natural Bedding

· Old World body and foot scrubs with organic exfoliates

· Massage

· Daily Yoga on radiant heat floor

· Organic and Natural Food

· Traditional Samovar Tea

· Fine Homemade European and Middle Eastern Pastry

· Library for book lovers

· Cooking, Knitting, Quilting and Photography Classes

KISEMT INN welcomes you to Relax, Replenish, Restore.

Kismet Inn, Bath, Maine. Extraordinary hospitality and ritual from
the Old World with the ultimate luxury of the New World.

Contact information:
Phone: 207-443-3399
E-mail: stay@kismetinnmaine.com
www.kismetinnmaine.com
Address: 44 Summer Street
Bath, Maine. 04530

B&B Christmas Tour

2006-12-24T10:35:00.000-08:00

Our town, Bath, had a Christmas Decoration tour for the B&Bs on Saturday, 23rd 2006 from 2-6 p.m. Wow, what a success it was. I thought not many people will want to come because it was pouring with rain but as soon as the clock striked 2 in came the flow of visitors. I had guests arriving to stay at the same time and what a lovely guests these people are. Linda and Bill from Baltimore.

So I tried to settle my guests in their rooms at the same time explain to the visitors on the tour to just wonder around at their own free will. While all this was happening I started preparing dinner for stay guests. The menue consisted of two different kinds of rice, pomegranate-walnut stew, barley soup and miso soup. I was preparing dinner while people were touring the house some got to taste what I was making and they loved it. The crowd loved the house as well as the food. I was a bit worried because I didn't have any Christmas Decorations up but everyone loved the colors and the warmth of the house. The crowd unanimously agreed there is no need for any Christmas Decoration at the Kismet Inn because it is simply a beautiful place.

The crowd started slowing down around 5:30 at which Harriet my third guest arrived and what a delightful lady she is. Kismet Inn is simply blessed to have such a wonderful guests. Dinner was served at 7 and oh, my did the guests, Jo, Bill, Linda and Harriet love the food. It was so well liked and enjoyed.

Celebrating Jim Vitelli's Life

2006-12-17T18:52:00.000-08:00

Kismet Inn had its second event on saturday, December 16th 2006, Kismet Inn celebrated Jim Vitelli's life. He passed away at the age of 86. In celebrating his life and remembering him Kismet Inn made festive food. Maybe, around 70 people attended the open house.

We remember you and think of you as a person who did good for the world.

Kismet Inns First Day Spa Guests

2006-12-12T06:15:00.000-08:00

Melissa & Josh, welcome as my First Day Spa Guest.

Melissa & Josh are both students who came to Kismet Inn to have a day of relaxation. They both received a Swedish Massage and enjoyed the Roman Soaking Tub as well as studying in Sabalan for their finals. We had planned to sit by the fire to drink tea and enjoy the fire but Josh wasn't feeling too good so they had to leave earlier than they had intended.
Here is their comment:

"Dear Shadi,

Thank you so very much for your kindness. We enjoyed a beautiful day at your gorgeous inn, made so unforgettable by your warmth and hospitality. We, too, looked forward to chatting with you by the fire, and were so sad that we were unable to stay. Your cooking was exceptional!!!

Josh is still feeling quite ill, but he is feeling a little better this morning after a good night's rest.

We do hope to return to the amazing Kismet Inn someday soon! Thank you again for your kindness and generosity!

Best Regards,
Melissa"

Suluhiana......Make Peace With Each Other

2006-12-10T15:42:00.000-08:00

December 10th the amazing bed for Suluhiana was delivered by Mark Donovan. He is an incredible wood artist, he has been commissioned by Shadi Towfighi, Kismet Inn's proprietor to make the beds, the library and some tables. Shadi often gives Mark some ideas, Mark starts sketching the ideas on paper then creates true master pieces as such. This is the head board of a bed which will be set in Suluhiana Room. The blog for the room will be up as soon as the bed is set up and some photos are taken.