Kismet Inn Maine

2011-12-14T09:04:00.000-08:00

Carrot Juice

Here at the Kismet Inn, Bed and Breakfast, Spa, Wellness, I make everything from scratch because I believe if I want to serve my guests the highest quality of food, the ingredients must be of highest quality. By making everything from scratch, buying ingredients from Farmers Market, local, making sure they are organic and ‘MOFGA’ ‘Maine Organic Farmers Gardeners Association, I am able to do just that.

Here is a glass of carrot juice ~ the carrots are from ‘Fish Bowl Farm’ in Bowdoinham, Maine.

Saffron Rice

2011-12-01T14:44:00.000-08:00

This recipe is how to make simple Saffron Rice ~ no measurements are given because no matter how many cups of rice you make it is all the same. There are a few important factors to note ~

1. The rice must be organic Indian Basmati rice. It cannot be California, Texan or any other kind simply because none of them elongate as well as Indian Basmati rice where the Basmati rice originates from.

2. Use high quality pot, the more rice the bigger the pot must be.

Preparation and cooking ~
1. Soak the rice in cold, salt water for a few hours.
2. Boil water, add the soaked rice once the water is boiled.
3. Let the water come to boil with the rice rising to the top, taste it to make sure it is not cooked just al dente then sieve it in a mesh colander. If the colander has big holes you will lose a lot of the grains.
4. Put the pot back on the stove add ghee or butter, saffron if you want potato, sweet potato, lavash bread or nothing just the ghee and saffron then add the rice from the colander.
5. In a very small saucepan bring some water to boil, add ghee and saffron ~ I usually make this while the rice is coming to boil then.
6. Add the boiled water, ghee and saffron to the rice.
7. Traditionally you wrap the lid around a clean, cotton cloth then put it on the pot to absorb all the moisture to prevent the rice from being soggy however, I don't do it and the rice is never soggy.
8. Put the stove on the lowest temperature/flame you can.
9. Depending on the size of the pot and the amount of the rice you can cook it anywhere between 30-60 minutes.
10. Serve it on a platter.

This rice can be eaten with many different kinds of stews. If cooked with the right and high ingredients, it is extremely aromatic. Enjoy it ~

2010-05-15T05:24:00.001-07:00

Lately, I have been doing quite a bit of gardening at the Kismet Inn Bed and Breakfast. I have weeded, removed some plants, edged and planted ... completely finished one garden bed that is fifty feet long and seven to eight feet wide.

I have moved 3 huge Astelbe from one garden bed planted them in another one, moved Jacob's ladder from one and planted in a different one, moved lots of hostas and l am going to be doing the same with Iris today.

2010-05-08T08:48:00.000-07:00

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.

2010-05-06T07:16:00.001-07:00

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.

2010-04-25T17:48:00.001-07:00

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 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.

2010-04-15T19:50:00.001-07:00

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.

2010-04-13T06:06:00.000-07:00

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.

2010-04-10T10:37:00.001-07:00

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.

2010-04-09T10:43:00.001-07:00

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.

2010-04-06T10:31:00.000-07:00

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

2010-04-05T19:45:00.001-07:00

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.

2010-03-29T18:01:00.000-07:00

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.

2010-03-25T15:36:00.000-07:00

Sour Dough Bread:
Over the weekend I had two sets of guests both of which had requested dinner, one on Saturday and one on Sunday. Since I make everything from scratch, I decided to make my own sour dough bread making Kismet Inn Bed and Breakfast stay a rare experience. I got the recipe from a 'Le Cordon Bleu' book. I offered different kind of bread on their second day of breakfast but both wanted to have Kismet Inn's home made sour dough bread. It did taste quite good, the aroma was the part that I really loved, it was sweet and a slight smell of beer which was part of the starter. Here is the recipe for it.

Country Sourdough

Prolonged yeast fermentation gives the characteristic taste to this sourdough loaf. The starter needs to begin fermenting about two days before the loaf is made.

Preparation time 30 minutes plus rising (two days in advance for starter and three hours thirty minutes for rising) Total cooking time 55 minutes.
Makes two 1-1b loaves

Starter
1 cup bread flour (I used the flour I had - white flour)
1 teaspoon fresh yeast or 1/2 teaspoon dried yeast
1 cup buttermilk or beer (I used beer)

Sponge
1 teaspoon fresh yeast or 1/2 teaspoon dried yeast
1 cup bread flour
2 teaspoons fresh yeast or 1 teaspoon dried yeast
1 teaspoon salt
2 teaspoons sugar
4 tablespoons butter, softened
5 cups white bread flour
1 egg, beaten, to glaze

I used the same flour throughout, fresh yeast all three times and beer for starter.

One To make the starter, begin two days before you want to make the bread. Sift the flour into a large bowl and crumble the yeast over the surface. Heat the beer until lukewarm and mix into the flour using a wooden spoon and leave for 8-12 hours (I left it for 12 hours) at room temperature, or until the starter begins bubbling a little.

Two Prepare the sponge. Add the yeast and 1 cup lukewarm water to the starter and beat with a wooden spoon until the yeast has dissolved. Stir in the flour until smooth, scrape down the sides of the bowl, cover and leave at room temperature for 8-12 hours.

Three On the day you want to bake the bread, place the fermenting starter into a large mixing bowl or the bowl of an electric mixer fitted with a dough hook. I didn't do any of that, I did it all manually. Add the last amount of yeast, the salt, sugar, butter and a quarter of the flour, and beat until a smooth paste is formed. Add the remaining flour in three stages, beating well between them. You should have a soft dough. Turn out the dough onto a lightly floured work surface and knead for 15 minutes or until smooth and elastic.

Four Return the dough to a clean, lightly oiled bowl and turn once to coat the surface in oil. Cover with a clean damp kitchen towel and allow the dough to rise at room temperature until it has doubled in size (the rising time will depend on the tempearature of your kitchen.)

Five Turn out the dough onto a lightly floured work surface and then divide in half and knead gently for 5 minutes until smooth. Shape the two pieces of dough into round loaves. Dust a baking sheet with flour, lift the loaves onto the sheet and brush them with the beaten egg. Use a very sharp knife to cut a pattern like loaves. cover the dough with a damp kitchen towel and let it rise again until nearly doubled in size. I let it rise over night. Towards the end of this time, preheat the oven to 375F degrees.

Six Bake the risen loaves for 45-50 mintures, or until deep golden with a good crust. Remove from the baking sheet and cool on a wire rack.

Cut a piece while it is warm, put a dab of butter on it and some carrot jam. It is heavenly.

2010-03-17T17:01:00.001-07:00

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.

2007-06-14T19:10:00.000-07:00

2007-06-14T19:08:00.000-07:00

Kismet Inn’s story is one of a kind, a story of great care and attention focused on one of Maine’s finest quiet surprises steeped in a tradition of the Old World and quietude.

In September 2003, Shadi and her husband discovered the town of Bath, a jewel in mid-coast Maine, when visiting family members. Having successfully established herself in the working world, Shadi decided to turn her abundant ability of art into hospitality.

Her husband purchased the Queen Anne House built in 1886 by the Morse family so she could materialize her vision of setting up a place for arts, culture and spa. Shadi’s plan for Kismet Inn is not simply a bed and breakfast for people to stay the night then be on their way the next morning, but to offer so much more, making their experience extraordinary. Shadi chose a deliberately small setting to enable her to provide the guests the ultimate individual attention and care. The aim is to make sure the guests feel at home in a warm, cozy, tranquil and serene setting. Where guests are reminded of the days when families would entertain each other without the intrusion of television. There are games such as backgammon to play or simply sit around the fire, out on the screen porch or simply pick a book from the library to indulge in the quietude of the inn. The bedding is all natural, food is all organic, just like the old days when no chemical was used to grow the plants and other vegetations, thus our food contained more of its nutritious value and taste, our clothing and beddings felt more natural.

Upon arrival you will be invited to remove your shoes, stretch your toes and step into the enchanting atmosphere of the Inn. A cup of Kismet Inn's aromatic tea and signature home made pastry await you. Each embodies the subtle touch of exotica with which every feature of the Inn is imbued.

Indulge yourself in the unique and delightful features of your beautifully appointed bedroom, where your every comfort has been catered for. Each exquisite bed, designed by Shadi and handmade by local craftsman, Mark Donovan, has been fitted with a fabulously comfortable mattress and pillows, beautiful hand made quilts and a down comforter. Each room has been decorated with its own unique color palette and collection of modern and antique handicrafts and artwork, including beautiful Tabriz Persian carpets.

All rooms have luxurious ensuite bathrooms featuring heat radiating from exquisite river rock flooring massaging your feet, a shower and a private steam room or deep, custom-made soaking tub. Throughout, every detail has been designed to exude the relaxing warmth and hospitality typical of the Inn’s Old World origins.

Bathing is an important ritual at Kismet Inn. Soaking in the tub is the ultimate way to relax. This is what the Japanese do. The tubs are solely for soaking purpose and one must cleanse before stepping into it. The idea is to clean oneself from the daily pollution then soak in warm/hot water to take the fatigue of the day away from the mind, body and soul.

Body scrubbing, or exfoliation, is offered to guests. Body scrubbing is a ritual that is performed all over the continent of Asia from Japan and China in the Far East to Turkey in the West. It is excellent for blood circulation and many women swear that it keeps cellulites away if done on a regular basis. Guests will be served with a tea of their choice after bathing. They can also ask for a full body massage.

The tea is made in special way using a samovar. Samovars originate from Russia. When Russian merchants traveled to China, they would stop on the way to rest and brew their tea over a fire. They eventually came up with the idea of a samovar. The original samovars had a funnel in the center where coal was placed, generating heat to boil the water. After the water boiled it was poured into the teapot, which was then placed on top of the samovar. The tea, fragrant and strong, could be diluted with hot water from the samovar according to the individual’s taste. This method has been used for centuries all over the Middle East, Russia and Turkey where people drink tea frequently throughout the day. Here at Kismet Inn the tea will be specially brewed over a samovar to bring out the real essence of the tea.

Kismet Inn is situated in the park, facing the “Spirit of the Sea” statue by Zorac. The library, tearoom and two of the bedrooms have a wonderful view of the park. The Inn is also one block from the downtown Bath area. Bath downtown has kept its old charm; cobble stone streets, antique stores, book stores, a magnificent Kitchen Utensils store, the world renowned Halcyon Yarn and other wonderful stores devoted to quilting, and pottery. Bath downtown also has many excellent restaurants and the “Chocolate Church Arts Center” where local artists perform and exhibit their work. Local musicians perform in the park every weekend during summer and when the weather allows throughout the rest of the year.

Shadi’s philosophy is not to follow any form of trend whether it be a diet or exercise. She makes an array of international dishes, mixing and matching the best of everything. Guests can enjoy a weekend/week of simple relaxation by staying home, reading and walking through an old New England town. They can choose to stay in one of the rooms with a steam shower or one with a Japanese-style soaking tub/Turkish Hamam. They can wake up to a healthy, wholesome breakfast, stay at home and enjoy reading in the library, take a walk in town or the surrounding area. There are local beaches, such as Popham beach, or the Reid State National Park. An exquisite afternoon tea is offered and daily yoga sessions can be arranged. In the evening, guests can soak in a warm tub to wash away their fatigue or take a steam shower to relax the muscles. The Inn is central air-conditioned and finally, guests can participate in classes that will be supervised by professional, renowned, local artisans. And there is Wi-Fi in most areas of the house should you have your laptop.
We look forward to your next visit.