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Archive for the ‘Rehoboth Beach’ Category

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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December 12th, 2019

Shorebreak Lodge, Restaurant, Review, Rehoboth Beach, Delaware, Delaware Beaches, Southern Delaware, The Art of Wining and Dining

I stumbled upon a restaurant, a skip and a jump away from the award winning Rehoboth Beach Boardwalk more than a few years ago. It is very special to uncover a great dining spot whether seating at the bar, at a table or coming for small plates.

To me I find it whimsical. I am talking about Shorebreak Lodge Restaurant located at 10 Wilmington Ave. in Downtown Rehoboth Beach, DE. Tel. 302-227-1007. Website? http://www.shorebreaklodge.com

Shorebreak has charm and understated sophistication. The food is simple, and delicious. At the bar suggestions for wine pairings were a big help.

At this time of the year the restaurant is open from Wednesday through Sunday.

Over the past couple of months I have visited Shorebreak, and, obviously, I like it since I keep coming back.

So let me tell you what we have had. If they offer Shishito peppers, please have them. They are not hot, they are actually sweet, and served charred they are best.

I can roast my own beets. Love them and theirs were perfectly roasted and with an appealing preasentation.

Soup of the Day? The winter squash on a cold night hit the spot.

I think they have the best Grilled Octopus around. It is perfectly seasoned and cooked; not tough. Just try it. I have it every time and it is always on the menu.

There are plenty of restaurants in Rehoboth Beach. You just have to find the ones that serve good food, at good prices in a comfortable setting.

Enjoy the Christmas Season. Check my FB Page AboutMyBeaches for more information on where to shop, what to do, and what to cook for dinner.



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October 11th, 2019

The Blue Hen, Restaurant, Review, Rehoboth Beach, Delaware, Outdoor Dining, Southern Delaware, Delaware Beaches, The Art of Wining and Dining

“There is no sincerer love than the love of food.” Nothing beats sitting around with friends and family and having meaningful conversations over a delicious meal.

Rehoboth Beach, Delaware, is a dining destination. You can find almost anything, from the Boardwalk Grub to fine dining.

Outdoor dining is something you do not find in all the restaurants but The Blue Hen located at 33 Wilmington Ave. in Downtown Rehoboth has the outdoor atmosphere, and the food to boot. Their new hours are from Thursday through Monday. Their phone is 302-278-7842. Website? http://www.thebluehenrehoboth.com

Meet me at the Fire Pit is what I just told my friends. In the past few weeks I have visited The Blue Hen twice. Love being able to sit outdoor, whether is to have cocktails or even decide to eat dinner by the fire pit. Great atmosphere.

The Beet Salad was a starter and it is a shareable dish. Golden beets (I love them), pomegrate seeds, pickled onion, red beet yogurt, toasted spiced nuts and herbs. Great way to start a dining experience.

What is the original advice about eating oysters? Only eat them in the 8 months of the year that contain the letter “R”, which means September through April. I, actually, do not follow that advice and nothing has ever happened.

Cold and salty, that’s how I like my oysters.

The scallops at the Blue Hen are delicious. They are a very popular dish. They are served with trumpet mushrooms, braised fennel, sea beans, green apple dashi, and chives. Dashi is a class of soup and cooking stock used in Japanese cuisine.

Eating by the Fire Pit is perfect at this time of the year. Eating outdoors is first come first served regarding to seating arrangements. The Blue Hen accepts reservations for indoor seating.

If you are in Rehoboth visiting and decide to eat at The Blue Hen the Smith Island crab cakes are very good and the fresh Maryland crab will probably only be availabe for another week or so. These are no fillers crab cakes, roasted red bliss potatoes, ham pickle slaw, and tartar sauce.

The Pan Seared King Salmon with baby kale, roasted grapes, celery root puree, pine nuts and brown butter while it was very good, my friend thought it should have been cooked a little bit more.

Dessert…just one will do. Please bring us a few spoons. The chocolate dense cake and mint ice cream hit the right spot.

Rehoboth nights continue in the Second Season. Beautiful nights in the fall is the best time of the year at the beach.

Sitting with my friends enjoying a nice meal reminds me of my own family dinners when t.v. was off and it was time to learn about each other and what everyone had done that day.

A generous spread of delicious food is the universal unifier. Food can be dressed up or down. You can’t rush it, you have to cook from the heart.

Have a great week-end.

Please check AboutMyBeaches Facebook Page. Thanks.

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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 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 22nd, 2019

Crust & Craft, Restaurant, Review, Rehoboth Beach, Delaware, Wood Fired Pizza, Local Beers, Southern Delaware, The Art of Wining & Dining, Delaware Beaches

Good for the whole family. That was my first impression. Neighborhood feel restaurant located at 18701 Coastal Highway, Rehoboth Beach, DE 19971. Tel. 302-313-5029 Check the menu at http://www.crustandcraftrehoboth.com

Love the restaurants on Coastal Highway. At this time of the year parking is hard to come by so the restaurants on this main road at the beaches have plenty of parking.

I had not been to this restaurant for a long time. New ownership by SoDel Concepts since this past year.

Crust & Craft is modern, lots of lights, open kitchen concept…..see the wood fire oven right there past the counter.

It was around 2:00 p.m. when we arrived. We decided to share a salad and a pizza. The pizzas are 12 inches; perfect for sharing. They have plenty of beers to choose from.

We ordered the Wood Roasted Brussels Sprouts. It arrived looking beautiful with butternut, Moody Blue, Apple, a maple vinaigrette dressing, pumkin seeds topping the salad. Great combination of flavors.

It was not until later that I was thinking about this salad and looked at the photo closely. I remember there was something missing. The salad was to have the brussels sprouts wood roasted. They were not really roasted. That roasted flavor was not there. We ate it and did not complain. All in all, it was really good but it would have been better if they would have been roasted.

Our choice of The Funghi Pizza did not disappoint. Parmesan Bechamel, Kennett Roasted Mushrooms, House Cheese Blend, and delicious caramelized onions. It was delicious!! The perfect size for two people.

Having had good service, good food and an affordable price, I can tell you that I cannot wait to go back.

Remember to check my Facebook page AboutMyBeaches.

Hope you have a wonderful rest of the Summer 2019!!

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July 29th, 2019

Cabbage and Celery Casserole, Recipes Begged Borrowed & Stolen, Meatless Monday, Easy, The Art of Wining and Dining, Southern Delaware, Delaware Beaches

It was early evening and once in a while I get on the band wagon of writing about Meatless Monday. It is a global organization trying to get peopple to eat a little healthier even if it is one day per week.

Sadie, my Rescue, was sitting outside guarding. I had the ingredients to make Cabbage and Celery Casserole. I was not doing a thing. It is Monday, what can I say.

I have put this recipe in the past on my website http://www.aboutmybeaches.com.

But a few times I make it my own recipe, adding a little bit or this or a little bit of that. The recipe really belonged to my late mother in law, Louise Merryman. She was a fabulous cook. Years ago she made a recipe book for the girls in the family called Recipes Begged, Borrowed and Stolen. And, every Christmas she gave us inserts.

This recipe is an old one she had for many years and even though she said it fed 6 to 8 people, if my late husband, John, was around that was not the case. John loved it.

Tonight I fixed the recipe just like she gave it to me. If you have a gluten allergy it would be very easy to convert.

I hope you like it. Here it goes:

2 cups sliced celery

6 cups thinly sliced green cabbage

4 tblsps. butter

In a large frying pan, melt butter and saute celery over medium heat for about 5 minutes. Then, add cabbage and saute for another 4 to 5 minutes, stirring occasionally. Season with salt and pepper. Place in a fairly shallow bakig dish or casserole.

The baking dish I used was a Pyrex 9 x 13 inch one. You don’t want a deep dish.

Make the Cream Sauce:

4 tblsps. butter

3 tblsps. flour ( If you want to make it gluten free used a different flour)

2 cups milk ( I had non fat milk)

1/2 tsp salt

Dash of red pepper

1 small jar of chopped pimento

Dry Bread Crumbs are optional. I did use them. Again, if you want to make the dish gluten free you will have to adjust that.

Melt the butter in a pan, add flour and stir constantly for a minute or two over low heat to blend ingredients and take away the floury taste. You are, actually, making a roux. Then, gradually add milk, stirring and cook until mixture thickens but not too heavily thickened. Add salt, pepper, and pimento, including the liquid in the jar. Mix well and pour over the vegetable mixture in the baking dish. Sprinkle with dry bread crumbs and bake in a 350 degree oven for about 20 minutes. If you want it a little more brown on top then just broil it for a bit. But, watch it.

The exact proportions of celery and cabbage is not important. Use what you have or prefer.

I decided I needed some color on my plate. So, local tomatoes and grilled asparus was another easy thing to add.

All I had to do is serve wine and sit outside.


Deliciously good and so satisfying.

I love the following saying: “Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” How true.

Follow me on AboutMyBeaches on Face Book and Instagram.

Summer 2019 is flying by!!


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July 17th, 2019

Miyagi, Ramen Bar, Restaurant, Review, Rehoboth Beach, Delaware, Southern Delaware, DE Beaches, Japanese, Korean, Fusion Cuisine, The Art of Wining and Dining







We should consider ourselves so lucky to be at the Southern Delaware Beaches. Scorching temperatures even if sitting at the beach.

With hot temperatures I would like something light for lunch and dinner. It was late in the afternoon when I decided to stop at Miyagi Ramen Bar located at Shops at Seacoast, 19266 Coastal Highway, Unit 6 in Rehoboth Beach, DE 19971. It is where the Safeway is.

Miyagi opened a few years ago and to tell you the truth I should have stopped sooner. It was great to see Kim again. I used to always talk to him when he was at Saketumi. He owns Miyagi and is enjoying the hard work that it takes to give customers the best ingredients money can buy.

By the way his noodles are homemade. He makes weekly trips to Philadelphia to buy all the ingredients needed to make these dishes all top notch.

The restaurant is bigger than it appears from the outside. Plenty of parking which is a relief this time of the year.

There is a full bar, as well.

I decided on the Tuna Poke Bowl. This dish had sashimi grade tuna, poke sauce, avocado, edamame, bonito, seaweed salad, nori, masago and mixed greens over rice. It was delicious. A healthy serving too.

The website is http://www.miyagiramenbar.com.

The telephone is 302-567-2385. Take out orders are offered but to me I think the experience is eating inside. Check the menu.

I cannot wait to go again. Plenty to choose from even for my Vegan friends.

Unitl later, let me know how you like by going to the AboutMyBeaches Facebook page.

Summer 2019 is passing by.


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