Tidbits

Word of mouth

Sometimes, a book is good enough to eat: Eastern Maine Community College’s seventh annual Books2Eat competition is set for 4 p.m. Wednesday, April 9, at EMCC’s Rangeley Hall. Participants choose a book, any book, and make an edible piece of art out of it. The possibilities are endless – and the high tea, during which you pay $10 to eat all those books, promises to be the most literary meal you’ll ever eat. Proceeds benefit the EMCC Technical Resource Center and Library. If you’d like to make a book or reserve a ticket for the tea, call 974-4633; there are five categories (students under 12, culinary arts students, professional chefs, books made from a Stephen King title, and everyone else) and the deadline for registration is April 7.

Claws-some

Everybody’s favorite crustacean takes the spotlight in the 2008 Maine Lobster Chef of the Year competition. Held again at the Blaine House in Augusta, the contest calls for any chef, sous-chef, food service owner and operator and culinary educators to submit their favorite lobster recipes. Categories include appetizers, soups and stews, and entrees, with prizes awarded in Best Overall, People’s Choice and the Maine Lobster Emerging Talent Award, to recognize the best lobster dish submitted by a Maine culinary student. The deadline for entries is May 31; the grand prize winner receives a weekend getaway in New Hampshire’s White Mountains and a write-up in Maine Food and Lifestyle magazine. For more information, call 287-5140.

Toast master

Breakfast in bed’s a great idea in theory, but let’s face it: Who wants egg yolks on their pillow? Avoid the perils of bedside noshing and make your sweetie a mess-free morning meal with these easy, cute-as-a-button toast cups. All you need are 4 slices of your favorite soft bread, 3 tablespoons butter and 4 eggs. Pre-heat oven to 350, cut away the bread crusts and brush both sides of the slice with butter. Press slices into a six-cup muffin pan, crack an egg into the center of each, and fill the remaining two empty muffin cups with water, so it bakes evenly. Plunk it into the oven for five to six minutes, or until the egg sets. Voila: toast with eggs, and no mess.

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