At the U.S. National Toboggan Championships this weekend, I sped down the track at approximately thirty-eight miles an hour dressed as a lighthouse (West Quoddy Head, joined by Paul Bunyon, the “Maine The Way Life Should Be” sign, and the chickadee license plate). But that wasn’t the most eye-opening experience of the two-day festival. No, that came at the Lincoln’s Country Store booth. And it involved their chocolate cream pie.

The shortest, darkest days of the winter are definitely upon us and the island seems especially isolated. A persistent breeze accentuates the already bone-chilling temperatures, yet there is a bright spots, millions of bright spots. I call them “sea gems” — the plump, perfectly sweet, pink, tender Maine shrimp that are only caught in December and January.

I'll admit it. When I was young I loved the port wine cheeseball my mother would make for holiday parties. She served it along with Ritz crackers and I couldn't get enough.

I have made several versions in my lifetime and this year the flavors of mascarpone, a creamy Italian cream cheese, and chocolate came together with delicious results that I'm hapy to share here: