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Archive for the ‘Lewes’ Category

October 13th, 2020

Brunch, Breakfast Casserole, Ham, Mill Pond Garden, Recipes, Homemade, Tried and True, Delaware Beaches, Southern Delaware, Recipes, Begged, Borrowed and Stolen

Some of us that like to cook say that the best restaurant is usually your home. It is even better when you have friends over.

The idea of having a few over for Brunch and then off to check out Mill Pond Garden in Lewes, was a no brainer. Mimosas, Bloodys, what would be better? The weather? Of course, and it did hold off.

My previous post is about Mill Pond Garden. Check their website for upcoming events. They open to the public once a month and I cannot say enough about how beautiful this garden is. http://www.millpondgarden.com

The primary purpose for brunch was to shake off headaches and give a rest to gurgling stomachs. An Englishman by the name of Guy Beringer supposedly invented the brunch. It was really to pacify his own hangover. He wrote an essay; Brunch: A Plea, in 1895. This was written to help those who nursed hangovers every Sunday morning from the night before.

And, no, we were not nursing any hangovers last Sunday. We just wanted an excuse to get together with a few and for a couple of hours enjoy their company, chatter, and good food.

The ham cooking, the breakfast casserole almost ready and the aroma filling the house on Sunday was priceless.

The following 2 recipes are keepers. They are easy to assemble and cook and you still can enjoy your company.

Ham with Maple Syrup Glaze

The ham went perfectly with the casserole. This ham was approximately 11 lbs. It was hard to find a spiral this time of the year. Not yet holiday season.

Pre-heat oven to 300 degrees. Place ham in a roasting pan and pour about 1 cup of good apple cider in the pan. Cover with aluminum foil and bake for 1 hour and 40 minutes.

While cooking, make the glaze. It takes no time. 1/2 cup maple syrup, 1/2 cup dark brown sugar, 2 tbsps of grain Dijon mustard, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg. Mix all ingredients in a saucepan over low to medium heat and simmer for 2 minutes. Set aside.

When ham is heated through, remove the aluminum foil and brush all the glaze between the spiral layers. You want the ham covered with glaze. Raise the oven temperature to 400 degrees and cook uncovered until the glaze is caramelized. Let it rest for 10 minutes if you are eating it that day. I cooked mine on Friday evening and covered it well without slicing it. On Sunday the ham was taken out in the morning so as to get it to room temperature and I made another batch of the glaze so as to drizzle it over the ham.

The Breakfast Casserole

This casserole is made the night before. Then, place in refrigerator.

24 ounces frozen shredded hash brown potatoes

salt and pepper

12 eggs

2 cups half and half

1 tsp season salt (or just salt)

1 1/2 cups cheddar cheese grated

1 1/2 cups pepper jack cheese grated

2 cups of chopped ham or your prefer meat. I used sausage with sage.

Grease a 9 x 13 inch pan. Add the frozen and shredded hash brown potatoes at the bottom of the pan. Pat them down. Sprinkle with salt and pepper.

In a large bowl, whisk eggs together. Add half and half, season salt, cheddar cheese, pepper jack and chopped meat. Please note that if you are using sausage, it should be cooked and crumbled beforehand.

Pour over the top of the frozen potatoes. Cover with foil and refrigerate overnight.

Bake uncovered at 350 degrees for 90 minutes. Let it rest for 10 minutes before serving.

I did take it out before the 90 minutes because it was ready. This casserole cuts very easily. It will not crumble. Perfect for a crowd.

We had gorgeous tomatoes with mozzarella and basil drizzled with a high grade balsamic. And for dessert a floating island topped with berries including my own figs. As it happens I forgot to take those photos. Take it from me…..delicious.

We all had an egg-cellent time!!



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October 8th, 2020

Mill Pond Garden, Lewes, Delaware, NonProfit Native Plants, Michael Zajic, Horticulturist, Garden in Southern Delaware, October Opening, Sunday, October 11th

Mill Pond Garden was a total surprise to me. No idea something this pretty was in close proximity to my own home in Rehoboth Beach.

It is located on Red Mill Pond in Lewes. It is the private home of Michael Zajic and his wife, who bought the property 10 years ago and the garden opened to the public about 4 years ago. You have to love flowers and gardening and landscape design. Mr. Zajic has a long history in all those things. Currently he is working on the Delaware Botanic Gardens in Dagsboro.

Mill Pond Garden opens to the public once a month and later during holidays they have different events to show off during that special time of the year. For more information please visit http://www.millpondgarden.com.

On the link above mentioned you will be able to buy tickets, as well. It is $12 per car and you can have up to 6 people in your car. Once you get to the property you will park in the cul de sac and enjoy this special place.

I went to the September opening. And will be going again with friends this coming Sunday the 11th. In case of rain then Wednesday the 14th will be the other date. Keeping my fingers crossed. The photos on this post were taken in September. On this next trip the garden will showcase Mums, Asters, and Mist Flowers who they call “Gems of the Autumn Garden”.

I cannot imagine waking up every morning to experience nature’s beauty It has been hard work and everything has been designed and done my them and helpers. Even the walkways.

I thought he had planted the water lilies but he said those were indigenous to Delaware and no he did not.

The garden is soothing and full of surprises in every corner.

I wanted to be his neighbor because across the street the garden continues to display a koi pond, ferns and many perennials as well as annuals.

This is also a National Wildlife Federation Certified Wildlife Habitat. Check the photos in the gallery to see who stops to visit the garden. https://millpondgarden.com/wildlife-photo-gallery/

When clicking on the gallery, if it is shaded just click on each individual photo.

The garden is open from 10 until 12:30 p.m. It is best to buy tickets from the website above mentioned because you have to choose the time you would like to visit.

Hope you do visit on Sunday and if not, then you will have to check my next post. Until then have a beautiful Fall Season.


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January 28th, 2020

Painting, Pet Portraits, Handpainting, Oil Portraits, Lisa Miller, Artist, Lewes, Delaware, Delaware Beaches, Southern Delaware

You see that photo above? That was my dog Addy. She was a rescue and one of those dogs that you will remember always. She was in my life during happy times but also on sad times, as well. Such a great comfort to have. Rescues give back so much.

At some point a friend must have been in my house and took a different photo from her and for Christmas she gave me the following Christmas ornament, handpainted. I love it and every year it takes a special place on my Christmas tree, which by the way, as I write this post, it is still up. Coming down today for sure.

What do you give someone for Christmas or any other ocassion that is meaningful? If you have a pet maybe something relating to them would be perfect. They would love it.

I don’t give a gift just for the sake of it. I want that person to know that I was thinking of them when a decision for giftgiving was made.

I was in Dallas this past Thanksgiving and taking photos, as usual, I took a photo of Ragnard (Raggie) as they all know him. Did not think anything of it until I got back to Rehoboth Beach and saw on Facebook a post from Lisa Lorelli Miller. In it she was showing that she was back into painting pet portraits. A lightbulb went on. I private messaged her asking her to see if she could do Raggie. She paints in oil now. Wait until you see what kind of work she can do. The first photo you will see is the one I took in Dallas and the second photo is her painting. You be the judge.

I am sure you are impressed. Look at those eyebrows!! Lisa can frame the paintings, as well. I had her do that too and off to Dallas it went. They loved it.

My next commission to Lisa was for her to do 3 pets. I sent the photos. She also came to the house to take photos of one of them so that she could capture what she wanted. If you are local this works great, but if not I am sure you and her can work it out somehow.

The first one is Karma.

His name is TC. He has beautiful features. It has been some time since Lisa had done a cat. She told me the whiskers are usually the hardest. But following you will see my photo and her painting.

Her third subject was Lucky. He is spunky, loves to chase and at times even wonders around his neck of the woods. For him, Lisa came to the house to take a better photo.

First impression was that Lisa truly captured the soul of these pets. The eyes are the windows to the heart and soul and she was able to embodied such a feeling that when you see them you know it is them.

Word of mouth is the best advertising. You can Private Message Lisa Lorelli Miller on Facebook. She is working on a website.

You may also leave a message on my AboutMyBeaches Facebook page as well.

She is very talented and whoever you decide to give this personal gift would love it and treasure it forever.

Have a great day!!

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November 18th, 2019

Paul’s Kitchen & Cullen-ary Company, Chef’s Table Demo, Dinner, Paul Cullen, Musician, Chef, Sommelier, Sunday Market, Lewes, Delaware, Delaware Beaches, Southern Delaware, The Art of Cooking, Wining and Dining

Food serves as a way for people to come together. That is exactly what happened on this past Saturday, November 16th, when 12 strangers, all foodies with three goals in mind….cooking, wining, and dining. We met at Paul’s Kitchen & Cullen-ary Company located at 32882 Cedar Grove Rd., Lewes, DE. Tel. 302-228-9772. Website? http://www.paulcullen.rocks

If you are a resident of Southern Delaware, at some point or another you would have heard of Paul Cullen. Better yet, you would have heard him playing his guitar and singing at different venues, private homes, charity concerts. He has worn many hats in his life and continues to evolve. He will be the first one to tell you this.

Paul’s Kitchen & Cullen-ary Company is on Facebook. You might want to check it out and Like it. He will have the Chef’s Table Demos and Dinners posted as they come available. You will be pleasantly surprised how nice an evening like this one can turn out.

His kitchen is cozy and accessible. He is a great host who will show you around and is open to any questions. Nina will be there, as well, since she oversees that everything runs in a timely manner.

The guests arrived promptly and introductions were extended. Wine and hor’ordeuvres were already set up.

Coming out of the Paul’s Kitchen was the Bruschette alla Robiola, pere e noci. Translation? Cheese and pear crostini. Warm and delicious.

The Chef’s Table was so nicely presented. By now we were all friends.

Crema di Cannellini or White Bean Soup. Perfectly seasoned and paired with wine with an explanation of what we were about to taste from Paul. He was animated and throughout the evening you could see how engaging he was with his guests.

“The measure of a good dish is that it makes you want to take another bite.” This quote from Chef Paul Prudhomme was perfect because after having the soup we really wanted not just to take another bite, it was already gone, but wanted to see what else was in stored for us foodies.

The main entree was the Risotto Ai Porrie Salsicia or as we would say in plain English, Sausage and Leek Risotto. The sausage was homemade and complimented the risotto very well. Those grapes were amazing.

A sweet ending was a Torta di Nocciole or Hazelnut Cake and it was paired with such a good dessert wine. Contact Paul for the wines, please.

Laughter throughout the evening continued with stories from some of the guests. How they got here, how they got together and so on. A few were turning 60 now.

An invitation by Paul to listen to him play was the icing on the cake. Finishing a great dinner with new friends with music was priceless!

Our evening came to an end. One more thing though On Sundays from 11 a.m. until 2 p.m. stop by Paul Cullen-ary Company for music, food and to shop for cheeses, nuts and other goodies that could be for yourself or someone on your list.

Until next time have a Happy Thanksgiving. Check AboutMyBeaches on Facebook.

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October 3rd, 2019

Pickled Shrimp, Recipe, Easy, A Collection of Recipes II, The Art of Wining and Dining, Southern Delaware, Delaware Beaches

In 1997 my children went to Worcester Country School in Berlin, MD. Since then the school is now known as Worcester Preparatory School.

Over the years a lot of parents were involved in the school and I was one of them. Book fairs, galas, Christmas Programs, Reading Programs, Teacher Appreciation Luncheons, etc. etc.

Years before my time the school had published a cookbook called A Collection of Recipes. It was as I mentioned above 1997 and the Parents Association decided to do another cookbook called A Collection of Recipes II.

As you can see the book has been used over the years. I was the Chairperson on this journey that took many months with parents giving us their best recipes. It took a school not a village to complete this project.

I don’t think the book is available anymore. Parents supported this book and it was a great success. The book is probably in your cabinet, but I keep my handy because the recipes are really good. I still feel strong about those words in the dedication that said “But food not only nourishes our minds and bodies. Food serves as a way for people to come together — sharing ideas, experiences and cultures”.

Tonight I made a recipe from this book called Pickled Shrimp. I was invited to a friend’s house. Pickled Shrimp is an easy recipe and it is usually liked by everyone. You can serve it year-round.

1 pound medium shrimp, uncooked

1 tablespoon pickling spices

1 tablespoon Dijon style mustard

1 teaspoon prepared horseradish

1/4 cup vegetable oil

1/2 teaspoon salt

1/4 teaspoon celery salt

1/2 white wine vinegar

2 green onions sliced, including the greens

Pull shrimp from shells. Discard shells. I bought shrimp already peeled and I just pulled the tails out. Make sure if you buy frozen shrimp to defrost them.

In a 2-quart saucepan, cover shrimp and pickling spices with water. Bring to a boil; simmer over medium heat about 2 minutes. Strain water leaving spices on shrimp. Set aside.

In a small bowl combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight. The longer you marinate it the better they taste. Pour in a pretty bowl with the sauce and enjoy. Serve cold.

This recipe could easily be doubled, as well.


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August 28th, 2019

Agave, Restaurant, Tequila Bar, Mexican Food, Review, Lewes, Delaware, Southern Delaware, Delaware Beaches, The Art of Wining & Dining

On July 27, 2009 I wrote my first post on Agave. I was new at this thing called posting. Creating a blog that is pretty much a diary. I did not include any photos. Did not know the importance of photographs due to the fact that we are such visual individuals.

I said Hola Amigos. Why not? Spanish is my first language. As it was then today’s Agave still has Latin music in the background. The huge and delicious margaritas are still served on colorful glasses. The menu does not change much, but for some reason patrons don’t get tired of it. From 2009 I have written posts on Agave. From being particularly upset that you cannot get in because it is so popular. I changed that quickly. I go for late lunches. It works great.

Agave is located at 137 2nd St., Lewes, DE 19958. Tel. 302-645-1232. Website? http://www.agavelewes.com

A favorite drink of mine is the Avocado Martini. First thing to know is that it is not on the menu. It takes more than a few minutes to make. Specially customized for you. The other day Alec made this delicious one.

Friends that have tried it have loved this Avocado Martini. It is smooth, has cilantro and not a salted rim….caramelized sugar instead.

Agave has a beautiful and large Watermelon Salad. Worth ordering and share it with a friend.

The Guacamole is excellent too.

Mango and Avocado Salad is a favorite. Top it with your favorite meat, or have it by itself. Never enough avocados.

The Puffy Tacos are fish tacos but the tortilla is puffy. Grilled Mahi Mahi, jicama slaw, pico de gallo and Mexican lime crema. Rice and black beans as a side dish.

The Corn on the Cob is truly amazing. During the summer at the Delaware Beaches the sweetest corn can be found. Agave’s Corn on the Cob is covered in Chipotle Mayo, Queso Fresco and Lime. Messy, but Oh So Good!!

No dessert was necessary unless you thought about having a Mango Frozen Margarita!!

A great dinner can change your day around. More so if enjoyed with friends.

Saludos y Hasta Luego.

Please remember to check my Facebook Page and leave me some comments. It is good to hear from you. Thanks.

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August 26th, 2019

Ratatouille, Meatless Monday, Recipe, Vegetarian, Easy, Southern Delaware

My late mother in law, Louise, was a great cook. Many years ago she made a cookbook just for the girls and boys in the family. Every Christmas we would get an insert. She called this cookbook: Recipes, Begged, Borrowed, & Stolen. The Ratatouille is from her cookbook and it is prepared skillet style.

This is one of those dishes that you can prepare year round. But, in the summer vegetables are so beautiful and delicious that it is probably the best time of the year to make it. Those bright colors shine in this recipe.

Some people consider it a stew. Olive oil, garlic and herbs add so much flavor to the Ratatouille.

Following is the recipe. Hope you like it.

RATATOUILLE

1eggplant, peeled and cut into cubes. (I did not peel mine)

3 medium squash – zucchini, sliced

2 large onions – chopped

1 clove garlic – minced

1 large can tomatoes – or several fresh ones ( I used the fresh ones)

1 green pepper – chopped

1 small jar of pimiento, juice included

1/3 cup olive oil

1 1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. dill seeds

In olive oil saute onions for a minute or so, and add rest of the vegetables and spices. Stir well and simmer vegetable mixture for as long as you wish, stirring occasionally.

It is good to cook it for a long time to get those veggies to soften, but do not let them stick.


You can eat the Ratatouille as a side dish, main dish, over pasta, over polenta like I did, as an appetizer with crackers. Add a dash of hot sauce for some kick. In other words, make this recipe your own.


You can double the recipe. Enjoy!!

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August 14th, 2019

The Harbor of Refuge Lighthouse, Lewes, Delaware, Tour, Review, Delaware Bay, Southern Delaware, Summer 2019

You see it out there? I love this photo showing the point at Cape Henlopen. Our destination on July 20th was the historic Harbor of Refuge. This is one of the two lighthouses located on the Delaware Bay between Lewes, and Cape May, New Jersey.

Cape May-Lewes Ferry

“The earliest lighthouses were simple bonfires built on hillsides to guide ships. The first American lighthouse came to life in 1716 at Boston Harbor.”

The Delaware Breakwater, the East End Lighthouse, and the Harbor of Refuge Light Station entered in 1976 on the National Register of Historic Places as the nation’s first offshore Historic District.

I have been touring these lighthouses for the past 6 years. When I have a guest that might be interested in something like this I go for it. This lighthouses and the breakwater are iconic. They were the first structures of their kind to be built in the Western Hemisphere.

For the purpose of this post I am writing about the Harbor of Refuge. The tour was given by The Delaware River & Bay Lighthouse Foundation. They are the caretaker of this lighthouse. Please visit the website http://delawarebaylights.org.

In the website you can check the tours. They usually give the tours until mid September. The telephone is 302-644-7046. You can also check them on Facebook. Usually they say you have to send forms in but I think if you are here at the beach, you might be able to go anyway. Just give them a call or email them.

On July 20th I invited friends from Ocean City, Maryland to this tour. I don’t know if you remember but it was so hot. We arrived at the Cape May-Lewes Ferry Terminal in Lewes. My friends had not experienced this.

On the Rocks is the outdoor restaurant and bar and Dogfish Head has its own little space there, as well.

The organizers of the tour were getting ready. We on the other hand were hiding from the heat.

It was time to go. You do have to wear life vests and make sure you wear closed toe shoes too. The tour departs from the finger pier.

Before arriving to the Harbor of Refuge we got close to the East End Lighthouse for a few photo opportunities.

Along the way you may spot dolphins and all kinds of fish. In the tour you will usually have Red and Garrett and several docents.

The Delaware Breakwater along with the lighthouses are marvels of the 19th century. They were the first structures of their kind to be built in the Western Hemisphere. The breakwater wall started construction in 1828.

On this particular day spear fishing was going on.

The Harbor of Refuge was built in 1926 to replace a previous lighthouse. The Harbor of Refuge is one of the most exposed lighthouses on the Atlantic seaboard. Just this past week, on the Cape Gazette there was an article mentioning how in need of repair is this lighthouse. I think because its precarious location, it is in need of repair at all times. The rocks on one side are coming down because of the erosion. In 2013 I took the first 2 photos and just this year I took this other photo. You can see what they are talking about.


Now you will see the difference in this one.

During this particular tour Bill Harris was with us. He was the last keeper of the lighthouse in 1973.

Each level of the lighthouse had its purpose. Kitchen, sleeping quarters, etc. etc. And throughout the tour the docents are able to answer all your questions.

I recommend this tour. The scenery and the history are just so impressive.

It did not matter if it was that hot. We made it.

On the above photo we were getting ready to go back. You can see Red giving the last instructions, Bill Harris and I think that is Garrett on the far left. And Cindi and I sitting below thinking that just about this time a beer would be wonderful.

I have plenty of post on these lighthouses on this website. Please check them out to see if this is something you might like to do. By visiting and donating to the Delaware River & Bay Lighthouse Foundation we can keep them going.

I do have a Facebook Page for AboutMyBeaches. You can leave me comments there.

Hope your Summer 2019 has been awesome.

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