July 2nd, 2010
Historic Lewes is full of activities as they celebrate the 4th of July.
Saturday, 7/3 – St. Peter’s 44th Annual Art Show – Art that Gives.
This is a summertime highlight at the Delaware Beaches since 1966. It draws 140 fine artists and craftspeople from the Mid-Atlantic region and beyond.
This event takes place in right in town, on Second St. which is the main street in Lewes. It is open to the public and free. Rain or shine, please attend.
Hours: 9:00 a.m. – 4:00 p.m. More info? Please call 302-645-8479 ext. 206, or visit the website http://stpeters.episcopaldelaware.org.
Sunday, July 4th – Old Fashioned 4th of July – 9:00 a.m. until 5:00 p.m. on Second Street in Lewes.
9:00 a.m. – Old Fashioned Kids Games begin on Second St.
2:00 p.m. – Decorated Boat Parade on the Canal from the Inlet to the Drawbridge and return.
5:00 – 7:00 p.m. – It’s the Annual Lewes Doo-Dah Parade in town in Historic Lewes. This is a very casual and informal parade, so if you are visiting and would like to participate just show up.
For more information, please visit www.leweschamber.com
Have a wonderful 4th of July celebration….
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 24th, 2010
Now that the summer has actually started all the beach towns are showing off what they can offer, not only for the visitors, but for all of us, locals and natives, as well.
Thursday, June 24th – Cinema by the Canal at 211 Front Street, Lewes, presents Mama Mia at Dusk. Free to the public. Bring chairs, blankets, insect repellent. For more info. please visit www.rehobothfilm.com or call 302-645-9095.
Saturday, June 26th and Sunday, June 27th – Celebrate the coastal arts with the Lewes Historical Society. The event? The Mid-Atlantic Sea Glass & Coastal Arts Festival. Sea glass, decoys and waterfowl art will be featured along with great food. The location is the Lewes Historial Society Complex right in historic Lewes. Saturday, 10:00 a.m. until 4:00 p.m. and on Sunday, 11:00 a.m. until 4:00 p.m. For more information please visit www.historiclewes.org.
Sea glass: Found on beaches, along oceans, bays, rivers or large lakes, have been tumbled and smoothed by waves, water or sand, creating smooth, frosted shards of glass.
Most common? Kelly green, brown and clear
Less common? Jade, amber, golden amber, lime green forest green, and soft blue.
Uncommon? Green, soft green
Very uncommon? Purple, citron, opaque white, cobalt and cornflower blue, aqua
Rate and extremely rare? Grays, pinks, teal, black, yellow, turquoise, red.
Orange is the least common; found once in 10,000 pieces.
Saturday, June 26th – Sea Rats Atlantic – A group of historical re-enactors will relive the golden age of piracy in the early 1700’s with activities such as blacksmithing, and cooking at their encampment behid the Seaside Nature Center inside the Cape Helopen State Park, 10:00 a.m. until 4:00 p.m. For more information please visit www.destateparks.com or call 302-645-6852. Also, please remember that there is an entrance fee to the park.
Until Saturday, June 26th – The Fantasticks at 8:00 p.m. at the Cape Henlopen High School Theatre, 1250 Kings Highway, Lewes. Tickets are $30 for reserved seatings, and $35 for preferred seatings. Seniors 65 and older and groups of 10 or more – $25. More info? Please visit www.infinitytheatrecompany.com/tickets or call 877-318-0071.
On Sunday, June 27h the performances will be at 2:00 p.m. and 8:00 p.m.
Until, Wednesday, June 30th – Delaware Shore Artists Group showing at Lavender Fields Farm, Coolspring Rd. south of Rt. 9 and West of Lewes. At the farm’s barn the paintings are on display and for sale. For more information please visit www.lavenderfieldsfarm.com
Photo Walk: Lewes
Explore Lewes with Rolf Photography (www.rolfephotography.com) on a Photo Walking tour. The Walk combines historic commentary of Lewes and helpful photo tips. It begins at 10:00 a.m. on Saturdays. Meet at Lewes Public library on the day of your reservation, 111 Adams Ave. Directions? Please visit http://www.leweslibrary.org/about/location/map.htm. The cost is $25 per person or $22 for friends members with current membership card. Cash or check only. For Photo Walk dates, questions and reservations please call 302-644-4458.
Please note that disposable cameras, digital cameras, and film cameras are all welcomed. The walking tour is approximately 2 1/2 hours long and covers an area of less than a mile. Comfortable clothing, shoes, hat and sunscreen are recommended.
What is an Illustrator? “A graphic artist who specializes in enhancing writing by providing a visual representation that corresponds to the content of the associated text.”
The illustrator can clarify complicated concepts or objects that are difficult to describe textually. They have been used in advertisement, greeting cards, posters, books, magazines and newspapers.
I met James the other day. He is a traditional illustrator. Humor and imagination are an integral part to James’s style. He graduated from The University of the Arts in Philadelphia and is freelancing in the area.
Hi website is http://www.jamestarnold.com and in it you will be able to find his illustrations, blog, bio, and prints. E-mail address is j.arnoldarnold@gmail.com and his tel. is 717-269-6588.
You will be able to see a sample of his work in the issue of The Word on Cheese Culture magazine.
Have a good one!! Talk to you later…
June 22nd, 2010
I was coming back from the Division of Motor Vehicles, after spending about 2 1/2 hours there. I was just saying to my friend, Trish, not too long ago, how efficient the DMV has been since they opened their new building in Georgetown, Delaware. She had told me her husband was there for hours; I just did not believe her until it happened to me.
Anyway, I was coming back to Rehoboth on Rt. 9, when I saw Good for You Market. I decided to stop because I had never been there and I had heard good things about it.
Good for You Market is located at 28841 Lewes-Georgetown Highway, Lewes, DE 19958. Tel. 302-684-8330. E-mail Address goodforu@comcast.net. Website www.weknowyum.com.
From Rt. 1, going west, it will only take you about 10 minutes or less. You cannot miss the building since it is very colorful.
Good for You Market began in 2006 as a market garden farm selling directly to restaurants and at area farmers markets. The rest is history and what you will find now is a beautiful food market. It combines everyday items with great gourmet ones as well.
The market has artisan cheeses, organic produce, grass-fed meats, specialty meats and poultry, dried fruits and nuts in bulk, international gourmet foods, organic coffee beans, ethnic specialties, traditional grocery items, and household cleaning and laundry items, as well. There is a Sandwich and Juice Bar.
The store holds cheese classes and the next and last one available until September will be on July 10 at 1:00 p.m. The subject? What Goes Around Becomes a Rind: Exploring the Outside of The Cheese!
“We’re so focused on the inside: we often forget the fascinating outside. This is the time to appreciate what goes into the outer edge of the wheel. Join the Good for You Market Cheesemonger as he explains the makeup of the beautiful outer edges of the cheese. You’ll learn all about washing, rubbing, rolling, bruising, and wrapping. In other words, how the cheese wheel ends up with that nice coating of wine, chocolate, wood ash, herbs, grape leaves, or straw patterns. They will prove that sometimes, “A rind is a terrible thing to waste!” Some rinds are edible and make a flavorful addition to broth, stock, soup, and sauces.”
For more information, please give them a call to the above telephone number.
Following is a Sangria Recipe, courtesy of Good for You Market:
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsps sugar
Splash of orange juice or lemonade
2 Shots of gin or triple sec
1 Cup of raspberries or strawberries
1 Small can of diced pineapples (with juice)
4 Cups Ginger Ale
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.
Toss in the fruit wedges (leaving out seeds, if possible), pineapple, then add sugar, orange juice and triple sec.
Chill overnight.
Add ginger ale, berries and ice just before serving.
Note: If you would like to serve it right away, then use a chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the refrigerator, allowing the flavors to really marinate each other.
Enjoy!!
Talk to you later….you know I will….
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 18th, 2010
“My advice to you is not inquire why or whither, but just enjoy the ice cream while it’s on your plate.” by Thorton Wilder
Tyler has been telling me to visit Hopkins Creamery; I should have gone sooner. What a treat!!
Many years ago I visited this farm, way before they probably even thought of having an on-farm creamery. I visited with my youngest son’s class for a field trip. I have driven on this road many times and always thought of that day so long ago. Now there is another reason to visit. You will become a fan, as well.
Hopkins Creamery is in the Green Acres Farm, located at 16186 Dairy Farm Rd., Lewes, Delaware, 19958. From Lewes, DE 5-Point Intersection on Rt. 1 drive 3 miles straight West on Lewes Georgetown Highway, to traffic light intersection at Dairy Farm Rd….far left corner at cow crossing.
Today was not a day that ice cream would come to your mind. Cold and rainy; but for the ice cream lover that I am there is always a yearning for ice cream.
So there I was, talking to the 2 lovely ladies that were selling ice cream at Hopkins Creamery. I had to ask them if their ice cream was gluten free; but sadly, it is not. They were not sure if their Italian ice was.
This farm has been owned and operated by the same family for four generations. Hopkins Farm Creamery opened in 2007.
All the ice creams are made less that 48 hours before you actually purchase them. They have 20 unique flavors. Need a special order? Just give them a couple of days notice and your custom-order batches will be ready for pick-up.
How about those Classics that you remember as a child? Yes, they have them; milkshakes, banana splits, sundaes and root beer floats.
Hopkins Creamery also has seasonal flavors available like Pumpkin Pie, Delaware Fruit or Christmas Cake.
I decided to get about 4 of their ice creams and asked the ladies to choose them, having in mind that I had never been there. I wanted an ice-cream tasting in the privacy of my own home.
I was like a kid. I could not wait to finish my dinner so that I could taste them.
The Ice Cream Tasting:
Peanut Butter Ripple – Creamy, just enough chunks of peanut butter and not overly sweet.
Chocolate Banana Walnut – I like bananas just as a fruit only so I was a little hesitant about trying this one. The banana is incorporated into the chocolate ice cream and the hints of walnuts give it just a slight crunch. Very good.
Coconut – I had heard about this one. Definitely coconut. Delicious, creamy and again just the right sweetness.
Apple Pie – It tasted just like one with tiny pieces of crust incorporated into the creamy ice cream. I loved that it was not overly sweet also.
Hopkins Farm is open every day from 11 a.m. until 9 p.m. Telephone is 302-645-7163. Their website is great; check it out http://www.hopkinsfarmcreamery.com.
I got some of the info. for this post from their website. On the website, it said: Recommend Us!! That won’t be a problem, I just did!!!
Talk to you later….
 
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