September 2nd, 2010
 Up and down the coast, it was a clear day today. Earl is on everyone’s minds since this is the beginning of the holiday week-end. The beaches have so many activities planned.
One of the highlights on Monday, 9/6 in Bethany Beach, is the Jazz Funeral at 5:30 p.m. and the celebratory Lifeguard Swim.
I will tell you later what else is going on at the beaches, but this morning I went to check Rehoboth Beach. North of the Boardwalk everyone was just enjoying another hot summer day.
Then, I decided to wait until later in the day to go to the Indian River Inlet, between Dewey Beach and Bethany. It is a surfing spot and a friend told me that there were so many surfers in the morning. No waves, though.
Still, as you can see the Atlantic Ocean was calm at 5:30 p.m.
Dewey Beach will celebrate everything and at the Starboard, tonight there is a Hurricane Party.
If you would like further info. on the weather, please go to www.radar.weather.gov.
Be safe tonight and talk to you later…..
August 30th, 2010
This unique event, the first one in Delaware will take place on Monday, September 6th, starting at 3:00 p.m. It will be held on the seaside grounds of the Historic Indian River Life Saving Station, located 3 miles south of Dewey Beach or 1 mile north of the Indian River Inlet on Rt. 1.
If you are not familiar with this historic site, then please check my post written on 8/29. All you have to do is scroll down to that date.
Chef Matt Haley is the Host and Chef for Outstanding in the Field (OITF).
This organization started in 1998. OITF travels the world to find exceptional chefs to showcase the local food culture and salute area farmers, growers, and fishermen.
Fish On, Betty’s Pure & Simple, Lupo di Mare, Bluecoast, Northeast Seafood Kitchen and Catch 54 are the restaurants that feature the farm-to-table concept. These restaurants have available local farmers’ products, and their proximity to Sussex Country farms and farm markets, make it so much easier.
And should I ask , what would be on the menu? The freshest the area can provide that day; maybe crab, rockfish, sweet corn, juicy tomatoes, peaches or locally raised beef. Each course is going to be paired with an appropriate wine. You will have to attend and see.
The price is $200 per person. To order tickets and for more information about Outstanding in the Field, please visit www.outstandinginthefield.com.
See you there….maybe, if I can get tickets….
August 29th, 2010
Before I even start with the actual post for my blog, and being that a blog is a person’s diary, I have to tell you that yesterday, Saturday, was the most beautiful day in the Delmarva Peninsula. The beach was awsome.
Three of us sat at the beach in Fenwick Island for hours. The amazing part of it was the varied topics of conversation. From catch up with the happenings in our own families to up to the last minute political thoughts. Dave, Debbie and I were non-stop talking, moving our chairs as the sun shifted.
We stopped for a minute and we all agreed how lucky we are to live where we live. Everything is pretty much accessible within minutes. Having the ocean, the bay and the marshes at our fingertips is priceless.
I am ready for my post now.
Last year when I wrote about the Historic Indian River Life-Saving Station I mentioned that up and down Coastal Highway I went, for so many years, not even giving this historic site a thought. Yes, I looked and kept on going.
It was not until I stopped to check it out that I realized that I have lived in this area so long and still don’t know a lot about it. This blog is giving me that opportunity. My friends say they have learned a lot, as well. They are nice, aren’t they?
The Indian River Life Saving Station was built in 1876, and is the only station in Delaware that is still standing in its original location.
Can you imagine? Each year, from September through April, 6 surfmen, as they were called, and a keeper lived at the station. They patrolled our desolate and dangerous Delaware beaches every night, all night long, looking for shipwrecks and warning other vessels of the imminient dangers along our coastline from 1876 until 1915.
Surfmen had to rely on barometers to predict the weather. A barometer is an instrument that measures atmospheric pressures.
The Historic Indian River Life-Saving Station is located on Route 1, 3 miles south of Dewey Beach, or one mile north of the Indian River Inlet Bridge.
The Station is part of the Delaware Seashore State Park and besides the museum, there is also a shop and it is one of the offices where you can purchase Delaware State Park permits. The telephone is 302-227-6991.
On this visit I decided to sit and view a video of the museum and its history. The cost for entering the museum is $4.00. There is an audio tour that will allow you to move about the museum at your own pace, using your cell phone. Otherwise, you can just walk it; it is very well marked.
The Delaware Seashore Preservation Foundation restored the building in the late 1990’s. Then assumed resposibility for it in 2004.
The building appears much as it did in 1905. Apparently, when the Station was built, it was 400 feet closer to the ocean; later moved to its current location because of the battles with sand drifting and blowing around the station.
As I came in the first room I saw was what they called the Mess Room and the table, in those times, was always set. The Surfmen’s motto was “You have to go out, but you don’t have to come back”. With the table set, the surfmen knew there was a place waiting for them when they returned from the beach.
The pantry was simple. It also contained medicinal remedies like syrup of ipecac, castor oil and powder borax.
In the display, there were surfmen’s checks, patrol clocks and flares that would warn ships that they were too close to shore.
The U.S. flag flew over the station. This particular flag has 38 stars and was the offical flag of the U.S. from 1877 until 1890.
The surfboat located in this room dates from the 1930’s. There is another boat outside and very faintly it had the name of John N. Bowers, but I don’t have any info. on that one. The surfmen dragged the surfboat onto the beach and row to the shipwreck.
If you noticed on the picture the surfmen were wearing “cork vests”. These were the predecessors to the modern day “personal flotation devices”.
There was one keeper of the Station and the desk is similar to the one used by Washington Vickers, who was the keeper of this Station from 1883 until 1907.
The keeper of the Station was definitely, in charge, and responsible for rescues, leading drills and maintaining the daily log.
The flags were used for International Signal Code. Each flag represents a number or a letter. Showing different combination of flags allowed the surfmen to signal short messages to other stations or nearby ships.
There were stairs leading to the cupola but not accessible to the public. The surfmen stood watch 24 hours a day; the guard on duty was able to keep watch on the surfmen as they patrolled the beach.
The sleeping quarters were small and each of the men kept a small trunk for his personal belongings.
The Station is not big; it is a simple and beautiful building. It is worth visiting if you are in the area. If you live here, stop and take a look. It does not take long.
I could not help to notice a roster of those surfmen. Some of the prominent names in Sussex County were Burton, Cropper, Evans, Hazzard, Hickman, Hitchens, Lingo, Magee, Marvel, Massey, McCabe, Palmer, Quillen and many others. Their names are there and one might be your relative.
The Life Saving Station has the availability to be rented for events. For more information, please call Christine Gulbronson who is the Retail Sales and Events Coordinator. Tel. 302-227-6991. e-mail christine.gulbronson@state.de.us. You can also check the website www.destateparks.com.
Have a great day!! Another beautiful day in the Delmarva Peninsula…
Note: Information for my post was taken from the brochure of the Indian River Life-Saving Station.
August 26th, 2010
I remember the first time I tasted a fresh fig. Well, there is nothing better. Fig Newtons? No way, not even close. I instantly became a fan.
Purplish brown, greenish yellow, and deep burgundy; the colors that are so characteristic of fresh figs.
 My Fig Tree Their season? August through early Fall. If you have a fig tree like I do and all of a sudden there are so many of them ripening at the same time, then be sure to keep them in the refrigerator because they can spoil quickly.
There are so many recipes. I love just eating them off the tree. Added to salads, broiled with feta or mascarpone cheese on top, muffins, sauces, in ice cream, the possibilities are endless.
The following recipes are easy and delicious.
Fig Muffins
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup milk, divided
1 cup chopped fresh figs, divided
1/2 cup chopped pecans
Take 1/4 cup of the milk and 1/4 cup of the figs and blend together in the blender. It will be used when ingredients need to be added to the muffin mix.
Pre-heat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in the blended fig mixture, pecans and chopped figs.
Spoon muffin batter into greased and floured muffin pans, filling three quarters full.
Bake 18 minutes if you are using the mini-muffins or for 20 minutes for regular muffins.
They are best served warm. It will yield 40 mini-muffins or 20 regular muffins.
A Fig Cobbler
5 cups fresh figs, halved
2 tsps. lemon juice
3/4 cup sugar
3 tblsps. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tablespoon butter or margarine
Cheddar pastry
Arrange figs evenly in a lightly greased 10 x 6 x 2 inch baking dish
Sprinkle with lemon juice
Combine sugar, flour, cinnamon, and nutmeg. Stir well, and sprinkle over figs.
Dot with butter.
Roll Cheddar Pastry out to 1/8 inch thickness on a lightly floured surface; cut into 10 x 1/2 inch strips.
Arrange in lattice fashion over the figs.
Trim edges.
Bake at 350 degrees for 40 to 45 minutes.
Cheddar Pastry:
1 cup all purpose flour
1/4 tsp salt
1/3 cup shortening
1/4 cup or 1 ounce shredded Cheddar cheese
2 tablespoons of cold water
Combine flour and salt; cut in shortening with pastry blender or fork until mixture resembles coarse meal.
Stir in cheese.
Sprinkle cold water, 1 tablespoon at a time, evenly on top.
Stir with a fork until dry ingredients are moistened.
Shape dough into a ball until ready to use.
Enjoy it and make it your own. Reduce sugar, if you want or use different flours for baking if you have a gluten allergy. Eliminate the nuts if you have that allergy, as well.
Talk to you later….
August 25th, 2010
I have known Alice Klein for so many years now. I always remind her that I am such a loyal customer having bought a lot of her jewelry for myself, as well as for many of my friends. I have also come to know her husband, Bryant Clark, also a jeweler. This couple works together 24/7.
I wrote a post on 9/3/09 about T.K.O. and if you would like to read it, please click on the month of September on the left hand of this blog, under Archives and scroll down to the date. In it there is more information on this unique jeweler.
T.K.O. is located on 100 Atlantic Ave., # 6 & 7, Bethany Beach. Tel. 302-539-6992. Cell phone is 302-841-9088. Website is www.tkodirect.com and the e-mail is tkodirect@verizon.net.
It is true when they say that if your job is your passion, you will never work a day in your life.
You can tell Alice is into her work; plastics, precious and semi-precious stones, pearls, gold, gold filled and silver are the materials she utilizes to make unique pieces of jewelry, recognized by the ones that know her creations.
She has been in busines for 30 years and I consider her designs to have that edge that set them apart from the ordinary.
I stopped the other day to get a present and she had so many pretty new designs. I have said it before, that the pictures and even the website do not do justice to her pieces. You have to visit the store to get the full effect.
Alice loves her custom work. Customers are known to bring their outdated jewelry and Alice will give them a “face lift”.
She has beautiful pearls and a great collection of color stones.
At T.K.O. you will find just a little something for yourself for as low as $18 or you can just splurge and spend into the thousands.
Most of all, I think Alice and Bryant, are known for the individualized attention offered the moment you step into their store.
Alice and Bryant; a couple that has been able to work together for so many years also find time to play together, as well. What do they like to do? Extreme kite surfing.
Here is a peek to some of their pieces.
 Natural color fresh water pearls, wrapped in multi-colors of 14kt gold (rose, yellow, white, green) 
 "Porcupine Necklace" Natural fresh water green pearls, enhanced, with detachable clasp.  Another "Porcupine Necklace"  Tahitian Pearls
Have a great Day!! It feels like Fall!! Talk to you later….
August 23rd, 2010
It’s so funny, I just don’t think about it, but, when I want to go to Bethany Beach I just get in my car; I live in Rehoboth, and in no time I am in Bethany.
Many years ago it was such a trip. I thought about it on Saturday, as I was checking out Bethany. On Friday I had tried to find parking, to no avail. So, I went back on Saturday and as I was looking for that elusive parking space I noticed the Historical Marker placed on the corner of Pennsylvania and 1st Street.
There is a bench and a small deck for viewing the area called the Loop Canal.
The Loop Canal was completed on 7/8/1910. This was its centennial anniversary. It marked the end of a long journey for vacationers traveling to Bethany Beach in the early days. Arriving in Rehoboth by railroad, travelers would continue their voyage by boat, crossing Rehoboth and Indian River Bays to the Assawoman Canal.
The last part of the trip? A 2 horse drawn “bus” through the deep sand to Bethany. To make it better, a shallow waterway was dredged from the Assawoman to this location on Pennsylvania and 1st Street.
With the opening of the Canal, travelers could complete the final leg of their journey by boarding a single boat in Rehoboth. The shallow-draft motorboat was called the Allie May and could not back up, so a loop was formed at the 1st Street dock to allow the boat to turn around for its return trip.
I did find that parking spot, more than a few streets north of Garfield Parkway, which is the “Main Street” in Bethany. This town is looking so pretty. I tend to call it the beautification of Bethany Beach. There are flowers all over the place. And, not just stuck in the ground; the mulch, the combination of colors are beautiful. Who is this person that is doing such beautiful work? I called the town office because I want to thank her for a job well done. I found out that her name is Melinda. So, thanks, it really does look pretty.
I took a walk along the Bethany Beach Boardwalk where a lot of the entertainment takes place every week. It is a meeting place; enjoying the fries, ice cream or just a simple walk. It was so hot and the beach was crowded.
It brings back memories because this town was my children’s playground for so many years.
 Garfield Parkway (Bethany Beach's Main Street)
If you are in Bethany Beach this week and have young children you will find that on Wednesday, 8/25 is Kids’ Night at the Firehouse from 6 until 8 p.m. The registration starts at 5:30 p.m.
Ages 5 and up (under 5 must have an adult attending), will learn about firesafety, 911 calling, a visit from Sparkey and meet the firefighters in a fun and educational way. $5 donation/child. For more information, please call 302-539-7707.
At the Freeman’s Stage at Bayside – West of Fenwick Island – On Thursday, 8/26 you will be able to enjoy a Doo-Wop Celebration with the Bronx Wanderers, from 7 until 9 p.m.
Freeman’s Stage at Bayside is 4 miles West of Fenwick at Rt. 54 and Rt. 20.
It is Free!! The Bronx Wanderers echo an era of the past while breathing a new life to future sounds. Ages 15 to 90. They favor the songs of yesterday from Doo-Wop to Dion and the Four Seasons.
More info. needed? Call 302-436-3015 or visit www.freemanstage.org.
If you are at our beaches, kick back and relax. That’s why you are here!!
Have a great day. Talk to you later….you know I will….
August 22nd, 2010
 Four wheels move the body. Two wheels move the soul. I decided to go to Lewes, Delaware, yesterday afternoon and meet my friend, Shelley. The coastal towns in Delaware are busy and crowded. Summer, as we know it, is coming to an end.
We were walking right in front of Cafe Azafran and behind Half Full when we stopped to gaze at the motorcyle, just parked there. The Indian Drifter.
 Never trade the thrills of living for the security of existence.  If you don't ride in the rain you don't ride. Two helmets and no riders around. But, look at it. It looked amazing. Beautiful and I am not a rider.
 Only a Biker knows why a dog sticks his head out a car window. As I started taking the pictures, the riders came out laughing. It was that laughter that got my attention. They were definitely having fun.
I did not know them. They allowed me to take their picture and they were from Milton, Delaware, just north of Lewes. Locals? Natives? Don’t know either.
 Young riders pick a destination and go...Old riders pick a direction and go. It was a couple enjoying their time together….priceless!!
August 16th, 2010
 Al Fresco I was taking, Addy, my dog, for a walk early this morning. It was humid. So much more than yesterday and I started to wonder what would I want for dinner tonight. I have not had anything for breakfast yet, and already dinner was on my mind.
I think dinner is my favorite time of the evening. Having it al fresco makes it even better.
The following 3 recipes would be perfect for a day like today. They are easy too.
Flank Steak Wrap
1 beef flank steak – 1 to 1-1/2 lbs.
4 cups pre-cut coleslaw mix
1 cup chopped green onions
salt and pepper to taste
8 medium flour tortillas
1/2 cup honey roasted peanuts, coarsely chopped
Dressing:
1 cup rice vinegar
1 tablespoon honey
2 tablespoons sesame oil
For the dressing, just combine the rice vinegar, honey and sesame oil in a jar and shake vigorously.
Place beef steak and half of the dressing in a plastic bag. Close bag securely and marinate in refrigerator for 1/2 hour.
Pour other half of dressing in a large bowl and toss with coleslaw, green onions, salt and pepper.
Place steak on grill over medium coals and cook 17 to 21 minutes for medium rare to medium doneness. Let it rest on a cutting board for a few minutes and sprinkle with salt (optional) and pepper. Slice into thin strips on the diagonal.
Warm tortillas 10 to 15 seconds in the microwave.
To assemble: Place beef slices, some coleslaw mix and peanuts on a tortilla and roll tortilla. Garnish with green onions and peanuts.
Note: Allergies? To make it gluten free, then you will need to find corn tortillas and read the ingredients on the peanuts. Peanuts are usually dusted with wheat. Crazy, isn’t it? Peanut allergy? Then you know what you need to do. But maybe you can give it a little “cha-cha” by adding chopped jalapenos instead of peanuts.
Raspberry-Lime Agua Fresca (Non-alcoholic)
If you like raspberries, then you will probably like this refreshing drink; definitely, better than soda.
3 cups or a 12 ounce bag of frozen raspberries
1/2 cup sugar (you may use sugar substitute, please adjust)
1/2 cup lime juice
ice cubes
fresh mint sprigs
lime wedges
Place raspberries, sugar and lime juice in a blender along with 2 cups of cold water. Puree, and then pour the mixture into a large pitcher.
Sir in 6 cups of cold water. Refrigerate for at least 1 hour and up to 2 hours.
Stir well before serving. Pour the agua fresca over ice and garnish with mint sprigs and a lime wedge.
Note: If you would like to spike it, then white rum or tequila would be the liquor to add.
White Sangria
There is nothing better than a good Sangria on a hot summer day. I will admit that my favorite is the traditional red one but it also good to alternate and serve a white one on a warm day.
1 green apple, cored and cut into 1 inch chunks
5 strawberries, hulled and thinly sliced
1/2 cup canned pineapple chunks with 1/2 cup juice
2 limes, thinly sliced
one 750 ml. bottle of white wine
1/4 cup triple sec
1 cup orange juice (4 oranges)
1/2 cup lemonade
ice cubes
Combine all ingredients except the ice cubes in a large pitcher and chill for at least 2 hours or up to 2 days. Serve the white sangria in glasses filled with ice, being sure to include a selection of the fruit in each glass.
Makes about 8 cups. Can easily be doubled.
Enjoy it and make it your own!!!
Talk to you later…you know I will…
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