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 26th, 2010
I have mentioned before that I practically go to the grocery store every day. Regarding dinner, I never know what will strike my mood as that favorite time of the day approaches.
Some times I like to cook but in order to write a post to the blog I need to go out and have someone else cook for me.
Such was the case last night. My mood? Sashimi. That’s what I eat when I go to a Sushi restaurant. You know, sashimi is usually the first course in a formal Japanese meal. The reason is that it is considered the finest dish; it should be eaten before other strong flavors affect the palate.
I went last night to Saketumi. It is my favorite at the beach for sushi or sashimi. It is located at 18814 Highway One, (Rt1 or Ocean Highway), Rehoboth Beach, DE 19971. Tel. 302-645-2818. Website www.saketumirestaurant.com.
Saketumi is a modern restaurant specializing in Asian cuisine. They have take out, catering, Japanese, Thai, and Chinese. They serve lunch, dinner and brunch on Sundays.
Saketumi has plenty of parking available. And, if you are visiting or are a resident you know how important that is at this time of the year.
I like to sit at the Sushi Bar. I get to see what is going on and interact with the Sous Chef. At Saketumi, this would be Tanaka San. He is an artist when it comes to presenting the food. Just gorgeous. You hate to disturb the plate.
Tanaka has always presented me with an appetizer. I have asked him so many times what it is that I am eating, but to tell you the truth I cannot understand what he says to me, so, I just eat and enjoy it. The fish is in a vinegar sauce with a little bit of onion and I love it; I really do not know what it is, though.
I could not help but take pictures of some of the dishes being prepared.
The tuna sashimi looked delicate.
The Tuna Tuna Surprise or TTS was so colorful. It had inside-blackened tuna, asparagus, sweet goma sauce and wasabi aioli. Outside-akami tuna, tobiko, chive.
The Dynamite was also beautiful. It was a baked California roll, with spicy mayo, scallop, fresh crabmeat and masago on top.
A version of the Dynamite was ordered. To make it gluten free no masago was put on top. Extra tobiko on top. Tobiko is flying fish roe. Very good.
My dish was called Pine Sashimi. Strictly Sashimi for me. It had tuna, yellowtail, salmon, sawara, albacore, kampachi, madai, izumidai, hirame and botan ebi. Got it? It was to die for. The presentation? A work of art.
The albacore (tuna) was white. I had never had it. It was meatier, soft and buttery; melting in your mouth.
What else can I say? I have gone so many times to Saketumi and I can honestly tell you that my service at the sushi bar and the food have been excellent.
Talk to you later….you know I will….
July 25th, 2010
Each summer our visitors to the Delaware Beaches come from hundreds of miles around to enjoy what this area has to offer; the beaches, the people but most of all, the food; crabs, corn, fresh produce. Yes, I buy fresh and I buy local.
Of course, the topic of conversation is the weather. Hot and steamy. In my household once it gets that way I like to keep the cooking plain, strong, and simple.
So as the temperature yesterday soared to the 100 degrees I decided to go to my usual stomping grounds. This is what I got.
Freeman’s Corn – You have seen my posts about this family owned business. Fresh produce at its best. No question, the corn is so sweet, clean and beautiful. They are located at the corner of Robinsonville and Plantations Rds. That is called Rt. 1 D which is parallel to Rt. 1.
Next favorite stop for crabs would have to be Jimmy Lynn’s Seafood Carry Out. They are the “home of the Crabs with Attitude”. Located on 182226 Coastal Highway, Lewes. Tel. 302-644-9329.
I have tried the softshells from every seafood store in the area and, to me, they are the best. They come in on Wednesdays.
I also like to buy their crab claws. They are fun to eat as an appetizer, dipped in vinegar.
If you heard someone say that they do not like tomatoes is because they have never had fresh summer tomatoes like we have on the Eastern Shore. I don’t know if it is the soil but at the height of the season, they truly are the best.
Homemade mayonnaise – Once you make it, you will not go back to the commercial type. It is so easy to make. I posted the recipe on my post of June 28th. Just click on the month of June on the left hand side of my blog, under Archives, and scroll down to the date.
You can put it on tomatoes and corn or use it as a dip. Remember to make that recipe your own and adjust it to your liking.
Have a great Sunday!!! Our visitors are so lucky; No rain and the beaches are hot.
July 23rd, 2010
I want to welcome my latest advertiser, Coastal Chem-Dry of Sussex & New Castle Counties, Delaware.
When I think of carpet and upholstery cleaning I would have to say that I really did not know anything about it. I just call the carpet cleaning company when it’s time and call it a day. Never giving a thought what will be used on my carpets, the ones I walk on every day or will the stains go away temporarily or at least for a long time. I do have a dog.
Chem-Dry has been in business for a long time. It is the world’s largest carpet cleaning company. The difference about Chem-Dry of Sussex & New Castle Counties is that I personally, know them. I guess that gives me license to talk about them.
It is a family owned and operated business. Yes, they are locals of both counties, Sussex and New Castle. They offer superior carpet, upholstery and tile cleaning; plus they are friendly, fast and dependable.
Chem-Dry dries in 1 to 2 hours; not days. It is safe and non-toxic; resisting resoiling, which means it stays cleaner longer.
For all of us that have pets, and accidents do happen, then let me tell you that urine in carpeting is a severe problem that requires major restoration work; not just simple cleaning and treating. Chem-Dry’s revolutionary product is specially formulated to eliminate urine odors, even in the most severe cases.
The carpets stay cleaner longer because they do not use excessive amounts of moisture. Soapy residues attract dirt like a magnet, therefore, the carpet gets dirty again faster than before.
Chem-Dry’s Motto is “If we can’t get it out. No one can.” They are prepared to remove any stain, can give you an on-site evaluation and provide a no-obligation estimate.
I hope that after reading my post you will give them a call. I am not kidding you, they are great.
New Castle - 302-234-0200
Sussex County - 302-645-2800
For more information, please visit the website by clicking on their banner on the right side of my blog or go to www.chem-dry.net/coastal.de. The website will inform you about appointments, services, estimates, products and tips, specials, and most of all, about the company.
Have a great week-end!!!
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 10th, 2010
I have bought corn everywhere, here, at the beaches, and don’t get me wrong, it has all been pretty good. But, it is only when I buy it from Freeman’s that I really fall in love with it, time and time again.
Last summer I mentioned that I have even sent this corn to Puerto Rico; a small fortune but worth it since they do not have this type of corn there.
Freeman’s corn is located on the road that is parallel to Rt. 1. That road is 1D but it is also called Plantations Rd. He is at the corner of Robinsonville and Plantations Rds.
You cannot miss Freeman’s Corn since you will see plenty of cars stopping starting at about 11:00 a.m. It is a family operated business. The orange bins will be filled with other produce, as well.
But, their haywagon truck holds the most important bins; that beautiful corn; clean, kept cool, and no blemishes.
Friendly and cordial making chit chat with their customers; that’s what I like so much. The older man that has been there for years asked me if I was sending corn this year to PR. Not sure yet, was my answer, since the person that loved it the most is no longer there.
One vegetable that attracted my attention yesterday was the white eggplant. I had never seen it. It was beautiful.
Apparently eggplants got their name because they used to come in only one color; white. Hanging from the plant they looked like eggs.
The original white eggplant is now very trendy; smaller than the purple, supposedly, more tender. The skin is tougher and must be peeled. They are available seasonally.
Freeman’s corn is also at the Farmers Markets every week in Lewes at the Lewes Historical Society Complex on 110 Shipcarpenters St., on Saturday from 8 a.m. until noon and on Tuesdays at the Rehoboth Farmers Market located at Grove Park by the round about, behind the Chamber of Commerce, from noon until 4 p.m. These markets are held rain or shine.
So what can I say about Freeman’s corn that I have not said? Well boil, bake it, grill it and really enjoy it this summer. It looks like a great crop.
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….
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