June 30th, 2010
Popcorn – It is a type of corn which explodes from the kernel and puffs when heated. It was originally discovered by Native Americans. It became popular as a snack in the U.S. during the Great Depression.
The corn pops because the kernels have a hard moisture-sealed hull and a dense starchy filling. This allows the pressure to build inside the kernel until it pops.
This is one of those posts that is so easy to talk about. The subject? Popcorn!! Not just any popcorn but Fisher’s. I have sent this popcorn to many places; California, Florida, Colorado, Maryland, New York and Puerto Rico.
On Saturday I decided to walk around downtown Rehoboth Beach before all the parking spaces were taken. I saw a familiar face at Fisher’s so we started talking. I asked Corey if I could take some pictures and he graciously agreed.
Fisher’s Popcorn has been a family business for over 70 years, all the way from Ocean City, Maryland to Rehoboth Beach. The location I am blogging about is the one right on Rehoboth Avenue.
The address is 44 Rehoboth Avenue, Rehoboth Beach, DE 19971. Tel. 302-227-2691. Website is www.fishers-popcorn.com.
Fisher’s Popcorn arrived in Rehoboth about 4 years ago. They did not need any introduction since anyone that has visited the Maryland and Delaware beaches has eaten Fisher’s and taken some to friends and family back home.
Fisher’s makes its popcorn in-house and you can actually see them mixing the caramel corn in a big kettle by hand. When it is ready then it is dumped in the store front display and if you are passing by there is no way you are going to keep on going. Warm but crispy, sweet but not overly so, nice edible chunks…the best. I kid you not!!
Fisher’s flavors are: caramel, white cheddar, caramel with peanuts and buttered. The all time favorite is the caramel.
Even though I stepped inside Fisher’s I will have to tell you that you will not see a recipe anywhere. It is a family well kept secret.
A big part of Fisher’s is their mail order. They do so year-round. They are also able to send their popcorn to the military. They have all sizes ans styles of containers, so please check their website.
So, next time you are in Rehoboth Beach, Bethany Beach, Fenwick Island or Ocean City, Maryland, please stopy by because you will not believe how good it is!!
Note: The caramel popcorn at Fisher’s is gluten free.
A tip: If you want to eat it warm, just put some of the caramel popcorn in the microwave for not even a minute and it will taste as if you had just bought it.
Talk to you later….again, from Boulder, Colorado for a few days….
Information on popcorn was taken from http://en.wikipedia.org.
Have a Good Day….
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….
June 19th, 2010
“Fathers like Mothers, are not born. Men grow into Fathers and fathering is a very important stage in their development.”
I was coming out of a parking lot, when out of the corner, a family was passing me by. Single line, Mother leading the way and Father watching their backs.
I could not believe it, but what a tender moment!! I knew those 2 pictures were going on the post.
We celebrate Dad. Not only our fathers, but all men who have acted as father figures in someone’s life; Uncles, Stepfathers, Grandfathers, Adult Male Friends and even Big Brothers.
The first Father’s Day was observed on 6/19/1910 in Spokane, Washington.
In 1924 President Calvin Coolidge supported the idea of a national Father’s Day. But, it was not until 1966, when President Lyndon Johnson signed a presidential proclamation declaring the 3rd Sunday of June as Father’s Day.
So, I wish the best to all of those Fathers that serve as role models to all children. Thanks so much!!
Have a Great Week-End and, of course, A Wonderful Father’s Day!!!
Talk to you soon, as usual…..
June 7th, 2010
Living at the beach means that in the summer you are definitely going to have guests at any given moment. It’s just the way it is.
So, entertaining with casual elegance and never losing your mind is something I am trying to master.
The following recipe is one that I think you are going to really like. I have not thought about it in some time but it is one of those that you can keep in the freezer and have it ready when friends arrive.
Spinach Balls
2 10 oz. pkgs. frozen chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix
1 cup firmly packed freshly grated Parmesan cheese (5 oz. wedge)
1/2 cup butter, melted
4 small green onions, finely chopped
3 eggs
dash of nutmeg
mustard sauce – (recipe follows)
Combine all ingredients, except sauce, in a large bowl and mix well. Shape into 1″ balls. Cover and refrigerate or freeze until ready to bake.
Pre-heat oven to 350 degrees.
Set balls on ungreased baking sheet and bake until golden brown, about 15 minutes. Serve with mustard sauce.
Mustard Sauce
1/2 cup dry mustard
1/2 cup white wine
1/4 cup sugar
1 egg yolk
Combine mustard and vinegar in small bown. Cover and let stand 4 hours at room temperature.
And, with a nice glass of wine…..hmm great!!
Note: The painted glass is from TaDa, 18 North Main St., Berlin, Maryland, 21811, Tel. 410-641-4430. I wrote about TaDa on 10/27/09. If you would like to see it, please click on the month of October, on the left hand side of this blog and scroll down to the date.
May 24th, 2010
“You will never know how many friends you have until you rent a house on the beach.” And, with that in mind let’s talk about Etiquette.
Treat others as you would expect them to treat you. Yes, common sense. On hot summer days, when the sun is shining and the waves are crashing people flock to all the beaches.
What is Etiquette? “It is a code of behavior that delinates expectations for social behavior.”
The French word Etiquette, means ticket (as in admission) and it first appeared in the English language in 1750.
Well, it is that time of the year again, and it will help if we all brush up on the rules of proper behavior at the beaches. And, they are:
Some beaches are more family oriented than others, so, please dress appropriately.
You might like your partner a lot, but some of those public displays of affection should be left for another time and place.
Mind your manners. Please watch your language. No one wants to hear bad language. No excuse.
Avoid pointing and laughing at others. Not everyone is a swimsuit model.
Have beach boundaries. Don’t take too much space.
Do not video tape anyone without permission
Use headphones for music.
Avoid getting sand on others. Watch that downwind.
Do not feed the seagulls or any bird.
Use the proper facilites. If you need to go to the bathroom, please use the buildings designated for that purpose. Not the sand, water, boardwalk, sidewalk or parking.
If you are renting beach umbrellas, chairs, etc., please tip the rental staff. That’s how they make their summer money.
Clean after yourself, please.
You do have the right to smoke, but just check who is sitting next to you, and have some consideration. Thanks!!
How about those beach umbrellas? Just anchor the umbrella by moving it back and forth until well secured. They are a missile on a windy day.
Oh, yes those lazy days of summer!! Can’t wait…talk to you later….
May 9th, 2010
The Pottery Place has been around for many years. I remember the first time I met her owner, Sandy Flynn. She was the first person I met that rescued greyhounds. Wow, she would be so impressed if she came to Dewey Beach in the Fall and see what a turn-out the “Greyhounds at the Beach” get.
The Pottery Place was in Fenwick, and it still is. But, they have opened one in Rehoboth Beach. Sandy’s daughter, Kim, is the owner of Pottery Place. She runs both stores. I went to visit the store in Rehoboth Beach last Friday. It is in the “Forgotten Mile”, which is that stretch of highway as you leave Dewey Beach, going North. It really is not that forgotten; there are plenty of businesses along the highway. But, you might want to forget this stretch if you get caught in one of the many traffic jams on the week-end, at the height of the summer season.
Pottery Place is located on 20717 Coastal Highway (Rt. 1), Rehoboth Beach. Tel. 302-227-1660. The website is www.potteryplaceperks.com.
You cannot miss this store. The colors scream summertime and outdoor living!!
Pottery Place is funky, fun and fabulous. An eclectic mix of unique accessories. It has great items available for your home decor, but also gifty things and ideas. Tropical novelties and planters abound.
The Pottery Place was established in 1972. It is definitely a family business. They import merchandise from Indonesia, Africa, Thailand and China. They offer the largest selection of pottery on the beach, and they buy directly from potters from all over the world.
I hope you enjoy the pictures I have taken. They give you a glimpse into this very unique store.
Enjoy the weather!! It is so nice in the Delmarva Peninsula. Talk to you soon…
Note: Information for this post was taken from www.potteryplaceperks.com.
Pottery Place in Fenwick Island is located at the Sunshine Plaza, Rt. 1. Tel. 302-539-3603.
May 2nd, 2010
Every single time I take a bite of a softshell crab I say that I love them better than lobster. When they are cooked right, there is nothing better. So sweet and plump with just a hint of fat. Really, that is how it is.
The softshell crab is a crustacean seafood. You can eat it whole if cooked after molting (shedding) its hard shell.
Crabs grow larger in size and their shells cannot expand, therefore, they shed their exterior and have a soft covering in a matter of days.
This is when they are perfect for eating. I don’t know how many years ago, but I do remember having my brother for dinner and I served him softshells but he really could not eat them. I guess the sight of eating a whole crab, including legs was not the thing for him.
The softshells I got tonight were from Jimmy Lynn’s Seafood Carry Out. They are located at 18226 Coastal Highway, Lewes. Tel. 302-644-9329. I wrote a post on Jimmy Lynn’s back on 7/31/09. If you would like to read it all you have to do is click on July under Archives and scroll down to the date. You can find Jimmy Lynn’s Seafood Carry Out on Facebook, as well.
Jimmy Lynn’s Seafood Carry Out is “home of the crabs with attitude”. Tonight’s choice was delicious. I just dredged them in a little gluten free flour with just a bit of Old Bay Seasoning and sauteed them. They were perfect.
Years ago I got a recipe for softshell crabs over linguine. It was given by Mancini’s located at 907 Coastal Highway, Fenwick Island, Delaware. Tel. 302-537-4224. Website is www.mancinisbop.com. That recipe was so good so here it goes:
Fresh Softshell Crabs over Linguine
4 fresh sofshell crabs
2 tablespoons chopped fresh garlic
1/2 cup flour (seasoned with salt and pepper)
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken stock
2 tablespoons chopped parsley
juice of one lemon
Clean (or have the store do so) the softshells; dredge them in season flour (be generous with flour).
In a large skillet, melt butter. Add olive oil and garlic. When hot, saute softshells until slightly browned on both sides (approx. 5 minutes on each side).
Wheen crabs are browned, add wine, chicken stock and parsley. Saute until sauce thickens.
Finish with a squeeze of lemon.
Serve over linguine.
The above recipe is very good and so easy. Just adjust seasonings to your liking.
Remember to make it your own. Talk to you tomorrow, probably…..
April 30th, 2010
This is another of those short posts. But, I can’t help it because it made my evening.
As I was barbecuing outdoors, I saw a Robin fly from the tree adjacent to where I was standing.
I was so surprised to see her nest that I immediately grabbed my camera and here it is.
Robins lay one egg per day and after 4, then they stop. Mother robins may start incubating their eggs during the evening after the second egg is laid or after all are laid. The female does all the incubating.
The name “Robin egg blue” has been trademarked by Tiffany & Co. Isn’t that interesting?
Hope you had a great evening. Talk to you tomorrow…
|
0 Comments