July 28th, 2010
Last month I lost my driver’s license. I proceeded to go and sit for hours at the DMV located in Georgetown, Delaware.
Did not even look at it until I flew to Florida a week or so ago and almost could not get on the plane. My license said on the top that it was not to be used for Federal I.D. They did let me go through but it was close.
The moment I came back to Delaware I went back to the DMV. Thank God this was a very fast visit.
This is what’s going on with driver’s licenses:
By December 2014 we all need to get a Federally Compliant Driver’s License. This license/identification card will be sufficient identification to fly domestically, travel by train, enter federal facilities, and conduct other offical federal business after December 1, 2014.
All states are going to be on board with this regulation. After the above mentioned date, you will not be able to use your regular license for those purposes. The new compliant license will have a gold star on the upper right-hand corner.
In order to get the Compliant License you will need to bring the following:
1. Birth certificate issued by the Bureau of Vital Statistics or State Board of Health (wallet cards, birth registration or hospital announcements/records are Not accepted).
or
Valid Passport/immigration documents
2. Social Security Card or Official Letter issued by the Social Security Administration (SSA) containing social security number.
3. Two proofs of Delaware residency that includes applicant’s name and is postmarked within 60 days (i.e.; utility bill, cable bill, voter’s registration card or junk mail; personal mail is Not accepted).
3. Legal name change documentation if applicable (marriage license(s), divorce decree(s), court order(s).
Please note that if you do not have a passport, and only have a birth certificate, but are married, then you need to bring the documentation that supports the legal name change mentioned in #3.
Since I did not know this when I went to get my duplicate driver’s license, I only got a Non- Compliant license and had to go back with all my documentation.
I just want to save you that extra trip to the DMV. You know what I mean.
New picture was taken and what can I say? Not happy. A long time ago I had a good picture taken but you cannot use the same picture anymore. Oh, well…
See you, and talk to you later….
July 27th, 2010
It seems like it was yesterday when I wrote my first post for my blog. Actually, yesterday, Tuesday was the one year anniversary of AboutMyBeaches. I have to thank Ed Timmons from 4C, Inc. for guiding me and being my webmaster. You may reach him at 302-228-3255. Website www.4cinc.com. Once he set me up I took off running, talking, writing or whatever you want to call it.
On that first post I talked about defining the meaning of being a “local”. That post stands the same today; Barry still thinks I am not a local; like he is one himself. He reminds me time and time again, among other comments. He is a great friend, so that’s why I can talk like this about him.
What he was not prepared for was to hear that Sharon, considers me a local but not a native like she is. That Missy was claiming me, that Cindi, a native from Lewes was also claiming me, as well. Our good friend, Craig, no longer with us wrote to my blog that day, along with Marcy, Roberta, Shelley, Trish. These are some of my good friends that have supported my “concierge journey”.
I cannot forget the other friends that have gone along with me kayaking, like Debbie. Walking on the boardwalk, Alice. Donna and Anita in Florida; one checking a new hotel and the other checking an artist.
My family and friends that have endured my picture taking at restaurants; not letting them take a bite until I was ready and having every one at the table ordering different items so that I could talk about them.
I was shocked when an invitation came from the Rehoboth Historical Society and Rehoboth Beach Museum addressed to “members of the press”. I had to e-mail them back thinking it was a mistake. But, it wasn’t. I was really invited. How neat!!
A person wrote after a restaurant review was not of his liking. What were my credentials, he asked? I don’t have any, really. But, what I do have is common sense and I know how I should be served and treated at a restaurant. He wondered how could I critique after just ordering a couple of things off the menu? I could just have ordered water and had an opinion, really.
I enjoy going out to dinner; discovering new places, passing the word around. That’s why this blog is my diary. Open and sincere.
Cooking is another of my passions. You have seen my recipes. I am no expert and some of them….well, don’t you remember the “pasteles” I made? It looked like somebody had thrown up on the plate. The funny thing was that it looked ugly but it tasted delicious.
AboutMyBeaches is on Facebook and Twitter. I, myself, am on Facebook and Linkedin. What this has done for me, personally, is a reconnection to all of my old friends. The “Igualitos” from Puerto Rico and a few others I had not seen for 38 years. That, really, has been priceless.
Rediscovering the Island of Puerto Rico was amazing. Only when you have left it, you learn to appreciate it more, even with all its deficiencies; the sounds, the sirens, potholes, tapones (traffic jams). Its beauty, the mountains, coconuts, rain forest, the beaches; and of course that “comida criolla”.
Now I do have to brag a little. As of today, including this post, I have 353 posts, 874 comments, 763 tags. From 6/27 to 7/27, 7,470 people hit my blog. On an average, and depending what my topic is I have between 190 to 275 plus people hitting it daily. I am excited!!
Thanks to my advertisers; but I do want more.
$500 for one year
$300 for 6 months
No website? No problem, $175 for 1 year.
The Delmarva Peninsula and all those other places I blog about and the new ones to be discovered…….I have to use that word again, Priceless!!!…talk to you later…
July 17th, 2010
This Village by the Sea is a town that has something going on no matter what season.
Following are a few of the activities and events that will be happening this week.
Sunday, 7/18 – Sunday, 7/25 – USTA Boys’ 18s & 16s National Clay Court Championships at the Delray Beach Tennis Center, located on Atlantic Avenue. It is an all day event.
Tuesday, 7/20 – Saturday, 7/24 – Shark Feeding at 10:30 a.m. at the Sandoway House Nature Center located at 142 South Ocean Blvd. For more information, please call 561-276-2076.
Friday, 7/23 – Block Party in the Pineapple Arts District with Cool Reggae Music, from 7 until 10 p.m. This event is part of the Summer Nights on the Avenue. They are summer evenings in Delray Beach, on the Avenue, that range from outdoor movie presentations to full-fledged theatre productions.
Friday, 7/23 – Gallery Walk on Atlantic and NE 2nd Ave. from 7 until 10 p.m. Artists open their galleries for an extended period of time. Refreshments and music.
Saturday, 7/24 – Narrated Tour of Historic Delray Beach. Location: Delray Beach Public Library, 100 W. Atlantic Ave. The tour takes 1 hour and 45 minutes. It starts at 11:00 a.m. Tour 10 historic sites sponsored by the Museum of Lifestyle & Fashion Hisory. $15 for adults and senior citizens and free for under 18 years of age.
Sunday, 7/25 – Palm Beach Chamber Music Summer Concert Series at 2 p.m. at the Crest Theatre at Old School Square, 51 N. Swinton Ave. Call 800-330-6874 for info. or visit www.pbcmf.org for a full schedule.
In Boyton Beach – The beachtown north of Delray Beach
Art-Sea Living is a shop/studio catering to the artsy side in all of us. One of a kind! It carries eclectic, unique and creative items some of which are made by Florida artists.
They are located on 1628 South Federal Highway, Boyton Beach, FL 33435. Tel. 561-737-2600. Website is www.art-sealiving.com.
The next Art Camp sessions are:
7/20 – 7/23
7/27 – 7/30
8/3 – 8/6
8/10 – 8/13
Pottery Painting – Take your kids or your friends and paint pottery in their studio. Some shop, some paint and some do both.
Summer hours for pottery painting are: Mon, Tues, Wed, Sat from 10 – 4 p.m.
Thursday – Paint pottery at night from 10 a.m. until 9 p.m.
Sunday – Noon – 4 p.m.
If you are in Delray Beach, Florida have a great week. Talk to you later….
July 15th, 2010
I have to give credit for this great recipe to Ina Garten, the Barefoot Contessa. The recipe is so easy and perfect for company, as well.
When I say “make it your own”, I do mean it. I usually change the recipes around. Sometimes to fit dietary needs in my family.
I have made this recipe gluten free, as well.
The original recipe called for linguine. The first thing I did was to used gluten free pasta. I also mixed a regular rice spaghetti and a spinach fettuccine. I wanted more color.
Then I changed the size of the shrimp. I thought the medium shrimp would work better than the large ones. I think it did.
So, here it goes.
Pasta with Shrimp Scampi
Vegetable oil
Kosher salt
1 1/2 lbs pasta (spinach fettucchine and rice spaghetti)
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons of good olive oil
1 tablespoon of minced garlic (3 cloves), optional
1 1/2 lbs. medium shrimp, the easy peel
1/2 tsp. ground black pepper
1/2 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons) (This makes the recipe.)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling water, add 1 tablespoon of salt and the pasta, and cook for 7 to 10 minutes, or according to package directions.
In another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic will burn easily and that would not be a good thing.
Add shrimp, 1 tsp. of salt (optional), and the pepper and saute until the shrimp have just turned pink. It will probably take 5 minutes or so, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain it and then put it back in the pot.
Immediately add the shrimp and sauce, toss well, and serve.
Add a salad and your meal is ready!! Enjoy…
Talk to you later…
July 7th, 2010
It is so funny that it is so late at night and I am writing about Flan. I came late from Two Seas (tomorrow’s blog) in Dewey Beach and my Flan was ready. I had made it this afternoon. It is the perfect dessert for balmy evenings.
A Flan is like a custard, but at the same time it isn’t. It is more than that; it is a dessert that can be adapted to any occasion.
Let me tell you how I like it. First of all, just like with creme brulee, I want the original and most simple of the recipes. Forget flavors and enhancements. This dessert does not need all that.
The following recipe serves about 12 people. I cut it in half and it fit perfectly on my metal pie pan.
Flan de Leche ( Puerto Rican Baked Custard) Serves 12 (to adapt it just cut it in half; instead of 7 eggs, use 4). I also cut the sugar in half.
6 cups of milk (whole milk)
1 cup sugar
1/4 tsp salt
peel of fresh lime, rinsed
7 eggs
1 cup sugar (to caramelize the pan)
Combine the milk, sugar, salt and lime and bring rapidly to a boil. Reduce heat to moderate and cook for 15 minutes, stirring occasionally. Strain and allow to cool.
Pre-heat oven to 350 degrees.
Caramelize a round 9 x 3 1/2-inch aluminum pan without tube, by putting sugar in the pan; placing it in the oven until it turns to a light gold. Swirl the pan to coat bottom and sides with caramel. Set aside.
In a saucepan, blend egg yolks and whites with a rubber spatula. Mix milk gradually, and strain.
Pour strained mixture into the caramelized pan. Set pan in a large shallow baking pan containing about 1 inch or so of hot water. Bake 1 hour for the full recipe or a little bit over 1/2 hour for half of the recipe. It should be set and golden. You may insert a knife in the center and if it comes out clean, it definitely is ready. Then, remove pan from water bath.
Allow to cool and then cover and set in refrigerator. When ready to serve, turn custard onto a platter. This can get tricky so first run a knife around the edge of the pan to loosen it up.
As with any recipe, you do have, at times, to play with it and make it your own. Then, enjoy it.
If you want to make it more festive, you may add berries on the side.
Talk to you later….you know I will….
July 4th, 2010
The 4th of July; a grand and great holiday in the United States, enjoyed by the exciting, colorful and traditional displays of fireworks in most cities. These are, but, a symbol of the meaning behind the Celebration of Independence.
The 4th of July Independence Day, though, came about as the result of the valiant efforts and commitments of our American forefathers; not that long ago.
Have a Great 4th and talk to you later……….
July 3rd, 2010
DELRAY BEACH – JULY FOURTH CELEBRATION
Celebrate your All-American spirit in this Village by the Sea with a day on the beach and a wide range of entertainment from morning til’ night!!!!
Sand sculpture contest, parades, live entertainment, music, food and a spectacular fireworks display.
Location? Intersection of A1A and Atlantic Ave.
Schedule of Events:
8 a.m. until 12 Noon – Sand sculpting
10 a.m. – Flag raising ceremony for 30′ x 60′ American flag near the beach
3:15 p.m. - Hot Dog Eating Contest
3:45 p.m. – 3-Pound Burger Eating Contest
4:00 p.m. – Registration and decoration time for entries in the Patriotic Bike and Scooter Parade. Gather at Veterans Park (Atlantic Ave. and the Intracoastal)
4:00 p.m. – 9:00 p.m. – Food and beverages provided by local restaurants at Atlantic Ave. and A1A.
4:45 p.m. – Patriotic Bike & Scooter Parage begins at Veterans Park and continues on Atlantic Ave. to the Marriott Hotel on the Beach.
5:00 p.m. – Beautiful Baby Bathing Suit Contest begins on the entertainment stage at A1A and Atlantic Ave.
5:30 p.m. – 8:00 p.m. – Free concert at the entertainment stage at A1A and Atlantic Ave.
8:30 p.m. – First fireworks salute signaling that the show will begin in 30 minutes.
8:45 p.m. – Red, White & Blue Star Shell will be launched to announce that the show will begin in 15 minutes. Time to set your radio to Sunny 104.3 FM for the fireworks music simulcast.
8:50 p.m. – Fireworks celebration introduction and Pledge of Allegiance led by Delray Mayor Woodie McDuffie.
9:00 p.m. – Spectacular Grucci Fireworks Celebration begins!!!
For more information, downloads of all contests and July coupons, please visit www.downtowndelraybeach.com/july-fourth-celebration.
Happy 4th of July to all…..
June 28th, 2010
I was in the mood for some comfort food. I think if you ask anyone from Puerto Rico they will probably tell you that they consider “tostones” their comfort food.
Off to Giant, our local supermaket, I went and they did have plantains. I needed them green for the “tostones”. I don’t think there is a translation for “tostones”.
Plantains are from the same family as the bananas. They are a starch and they do have less sugar than the bananas.
The easiest way to peel the plantains is by cutting the tips on each end. Then, place the plantains in the microwave for 1 minute. Make a slice with a knife, lengthwise, just on the skin and peel it back. Cut the plantains in one inch chunks and place them in a bowl of water with a teaspoon of salt. I like my “tostones” thin so that’s why I gave you that measurement.
Drain the plantains and in a deep fryer or deep frying pan put enough Canola oil to submerge the plantain chunks. Fry them until they are golden.
Place them to drain on paper towels. Yes, it is too bad that they need to be fried but I am telling you, that’s why they are so good.
The next step is to flaten them. All you need is waxed paper and a plate. Put one chunk at a time in between the wax paper and flaten it with a plate. Continue to do so until all pieces are flatened. Believe it or not, it really does not take long.
Back again into the frying pan. Fry them until they reach a very deep golden color. They will rise to the surface of the oil. Drain again on paper towels.
Some people just eat them as a side dish and others like them as a snack. Some put just butter on top and a bit of garlic powder and some, like me, make a Mojo.
Yes, the Mojo really came before the alcoholic Mojito. It is one of those sauces made in a Pilon (Mortar and Pestle), if you have one. If not, then improvise. Garlic and salt are the first condiments of my Mojo. Then mash with the pestle. Add about 3 tablespoons of olive oil, mixing everything in. Then add a small can of tomato sauce, the juice of a half a lime, cilantro to taste, pepper, and a dash of Tabasco or more. The measurements are not exact, as you can tell by the way I am writing. Some times I think it needs a little more lime, or maybe more cilantro so you will probably have to make this recipe your own.
The Mojo is a sauce used for a lot of dishes. I was making some shrimp with onion, peppers, olive oil, a little bit of butter. I just sauteed all the vegies and at the last minute the medium shrimp went in and cooked until nice and pink. I added some of that Mojo to give it a nice sauce.
I had gone to Tomato Sunshine and got really pretty tomatoes. Once summer starts giving us good tomatoes then I love to make mayonnaise. You wonder why? Well, it is homemade and delicious.
Homemade Mayonnaise
2 egg yolks
1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 cups salad oil
Aple Cider Vinegar
Dash of Worcestershire Sauce
Dash of Tabasco
In a small bowl put mustard, salt and egg yolks. Mix together with a mixer on low speed. Then add oil, 1 tsp. at a time a t first, mixing well after each addition. For the first 1/4 cup be sure to add only a little at a time.
As the mixture thickens, thin with 1 tsp. vinegar. Keep mixing with the mixer.
After 1/4 cup of oil, you may add the oil a little faster. The first additions of oil make the emulsion. If by any chance it separates during this time, take another egg yolk in another bowl and start over. After you get this well started, you can add the old separated mixture to it. I don’t think you will have any problems.
When mayonnaise is finished, add a dash of Worcestershire and a dash of Tabasco to taste.
Enjoy and make it your own.
Talk to you later…..as usual….
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