Closing out our autumnal trip to Ogunquit is always more difficult than ending our Memorial Day weekend in that Beautiful Place by the Sea. This will be the last time we set foot here until next year, and next spring. The whole rest of fall lies in the way, along with the entirety of winter, and so it is sally with heavy hearts that we say goodbye. This year, however, there was a certain peace to it, and a certain sense of hope as we talked over returning sometime in the winter, as well as our definite rendezvous come May.
Maybe we’re just more resigned and accepting of the winter, and it doesn’t hold the same fright and sorrow as it once did. Maybe we are just resigned to life. And maybe we soaked all the calming beauty and wonder of Ogunquit into our souls so that we know we can bring some of it back to see us through the months until our next visit. I’m going with the latter.
One thing that we already miss is the daily breakfast by Anthony, which is easily the best part of the Scotch Hill Inn (and there are more than several great parts). Every day brings another masterpiece, culminating with this decadent butternut squash risotto. I was in absolute heaven.
Andy is entirely enamored with Anthony’s mother Rita, who is sometimes on hand to help out when things get hectic – she is also a highlight of staying at the Inn. Good company makes for a great vacation.
As the weekend wound down – and a full Harvest moon shone all her beauty over sea and shore – we soaked in every last minute of being in Ogunquit together.
The looks back will be fond ones, and the looks ahead will be hopeful.
After all these years, Ogunquit remains a treasured sanctuary for us, a little place where we are at our best and most content, and when you realize you can access that here, in some small way we can bring a little bit of it everywhere.
Until the return of spring…
