January 13th, 2013
I am trying to stay ahead of the flu. Believe me, I have been overexposed. Some have it in my household…I got the flu shot, vitamins, and tons of liquids since I decided to start juicing. Getting those nutrients directly from fruits and vegetables. I hope it works.
I shopped for the juicer at some of our stores in Rehoboth Beach. I decided on Jack LaLanne’s Power Juicer. First of all it is a proven juicer. Secondly, the price was $99. There were some that were $49 but I did not know how they would hold. And, then, there were the ones that were $200 and up. I am a novice at this. The third attraction to this juicer was easy clean-up.
Juicing is expensive, no two ways about it. I usually buy fresh but when you are juicing you need to buy in larger quantities. I have beets, turnips, celery, oranges, melons, greens…I got avocados and bananas. Please note that the juicer is strictly a juicer. No smoothies; avocados and bananas do not have liquid, therefore blend those in a blender or food processor and then add to the already made juice.
I love Gala apples so this was one of my first juices.
Freshly squeeze orange juice is always a treat. Juiced with the rind so as to absorb all vitamins.
Look at the color of the celery juice. Celery is full of vitamins and low in fat. It is also a natural diuretic. Something new I learned is that some people are allergic to celery. In Europe they disclose if products contain celery.
I decided to make popovers. I have not been too successful at them. It could be the gluten free flour used. I am getting better. I want them to be light but they still come out more muffin-like. They were delicious, don’t get me wrong. I used the pulp collected in the pulp collector to give my popovers added flavor.
Before I post the recipe, let me tell you that I used an interesting gluten free flour. Mama’s Almond Blend. It has white rice flour, tapioca flour, potato starch, sweet rice flour and almond meal flour. It is a light flour; non gritty. To learn more visit http://www.glutenfreemama.com.
I also used a 100% Coconut sugar. It is, apparently, the “in” sugar to use. I, actually, won it at Good Earth Market & Organic Farm, located in Clarksville, Delaware. http://www.goodearthmarket.com. It is organically grown and more nutritious. It smells like coconut, but it does not taste like it. The taste is more like raw sugar with a hint of caramel. Diabetics, please listen, because coconut sugar ha a low glycemic index, it is better for you.
Orange Popovers
3 eggs (room temperature)
1 tablespoon sugar
1 1/4 milk
4 tablespoons unsalted butter
1 1/4 cups gluten free flour (if not Celiac or without gluten sensitivity, use regular flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons of orange zest or pulp
Pre-heat oven to 425 degrees.
In a large bowl whisk the eggs with sugar and zest.
Whisk in milk and 3 tablespoons of melted butter.
In another bowl whisk the flour with the baking powder and salt.
Whisk the wet ingredients into the dry ingredients until small lumps only remain.
Melt the remaining tablespoon of butter and brush the inside of the popover or deep muffin pan.
Place the empty pan in the oven for about 10 minutes. Don’t worry if the butter starts browning.
Take it out and then, carefully, fill them half way. You can sprinkle some of the rind or pulp on top just before putting them in the oven.
Bake for about 40 minutes.
Nice and hot, ready to eat.
Great with honey. I added to my raw honey some freshly squeeze orange juice and rind. The Country Harvest raw honey came from Manchester, Maryland. Dip or spread.
 
Enjoy!!
December 25th, 2012
‘Twas the night before Christmas and Santa’s a wreck…How to live in a world that’s politically correct?
His sack was quite empty, limp to the ground;
Nothing fully acceptable was to be found
Something special was needed, a gift that he might give to all without angering the left or right
A gift that would satisfy, with no indecision,
Each group of people, every religion;
Every ethnicity, every hue,
Everyone, everywhere…even you.
So here is that gift, it’s price beyond worth…
“May you and your loved ones enjoy Peach on Earth”
Note: This poem is just part of a poem written by Harvey Ehrlich in 1992. It still fits so well.
Merry Christmas y Feliz Navidad
November 6th, 2012
This Flag of Honor was created from the name of those who perished in the terrorist attacks of 9/11. Now and forever it represents their immortality.
Today we get to vote. Citizens over 18 years of age are able to cast a vote. We take this vote for granted. But, don’t do that so quickly. It took years to get to this point.
Our right to vote in this country defines our Nation as a Democracy.
I have been told…well, our vote does not make a difference. So many people in other countries are fighting and dying for the right to vote and to an election. Don’t underestimate the power of your vote.
Four years ago, I was not able to vote on that election. After telling everyone to vote, I was out of the state of Delaware, where I vote, when my family had an emergency. I called and tried every which way to see how we could cast our vote. It was not to be.
Today, I am so ready….I cannot wait to vote. No hell or high water would keep me away from this one!!
Have a good day!!
October 11th, 2012
We were hoping that we would be able to have lunch at The Milton Inn. The drive through the Maryland country side was beautiful; the leaves were, definitely, changing. We were also ready for a late lunch or even an early dinner. They graciously welcomed us.
The Milton Inn is located on 14833 York Rd., Sparks, MD 21152. Tel. 410-771-4366 Website? http://www.miltoninn.com Lunch is served Monday-Friday from 11:30 a.m. to 2:30 p.m. Dinner is served Monday-Thursday from 5:30 p.m. to 9:00 p.m. Friday and Saturday dinner is served from 5:30 p.m. to 9:30 p.m. Sunday Brunch is served from 11:30 a.m. to 2:00 p.m. Sunday dinner is served from 4:00 p.m. until 7:30 p.m.
 
Sparks, Maryland, is located 20 miles north of Baltimore. The Gunpowder River runs through it. It is considered a suburb of Baltimore. It is home to the spice company, McCormick & Co. It is also the headquarters of FILA USA.
The Milton Inn is a historic building. It is 272 years old. Since its construction, in 1740, is has evolved over the years. Its walls are so thick; if only they could talk. The building has been a coach-stop for Quakers, a haven for travelers, a school called the Milton Academy. The notorious John Wilkes Booth who was the assassin of President Abraham Lincoln attended the school. It has been a private residence, and a country inn, serving amazing food.
Since 1997 it has been owned by Milton Fare, Inc. The Chef and Operating Partner is Brian Boston.
The Milton Inn is “the only restaurant in Baltimore County to receive the prestigious DiRoNa award, which is the highest restaurant award based on cuisine, service and atmosphere”. DiRoNa stands for Distinguished Restaurants of North America. If you would like to know more about it, please visit http://www.dirona.com.
Looking through the menu we decided on their Lunch Prix Fixe Menu for the day. It just had so many delicious appetizers and entrees. If you would like to take a look at their menu, please visit http://www.miltoninn.com/menu-main.php
A few drinks were ordered, including a champagne cocktail.
We were served warm bread which was just the perfect size. Butter, of course.
For appetizers we ordered the following:
Smoked Salmon Rose, served with horseradish, capers, red onion, and lemon. The toast points were not served since my husband has a gluten allergy. It was perfect.
The Soup of the Day was Black Bean. Condiments were brought to the table. The soup was well seasoned and well received, as well.
I loved my appetizer. Chicken Liver Mousse, garnished with onion rings, chopped eggs and toasted pain de mie.
As our entrees were placed on the table my comment was; they smell soooo good. Anthony, our server said “they taste even better”. He was not kidding. We ate in silence for a brief time enjoying the moment. This is what we had:
Calves Liver with bacon and onions in red wine demi-glace, served with mashed potatoes and fresh vegetables. Cooked medium rare for my husband.
Veal Scaloppine. This was my dish. It had tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with a rosemary glace and accompanied by a potato hash. Great autumn lunch!!
Our friend had the Roasted Breast of Chicken. It was served with a Shiitake prosciutto Madeira sauce, Jack Tarr potatoes and seasonal vegetables.
Anthony proceeded to tell us what we could have for dessert. Yes, we, definitely, needed some sweet endings to finish such a nice lunch. A little espresso, perhaps?
Of course we ordered:
The Flourless Chocolate Cake. Dense and Decadent.
A traditional Creme Brule was also perfect.
And my double espresso? Just the much needed ending.
If you are from Baltimore, I am sure that you are well aware about The Milton Inn’s reputation. And for those that might be stopping in Charm City….it is the perfect spot for lunch, brunch, or dinner.
Note: Fall Harvest Season Wine Dinner on Wednesday, 10/24 beginning at 6:30 p.m. Check http://www.miltoninn.com/menu.php?page=special. Click on Wine Dinner. Tickets are $110 per person, including tax and gratuity. Available in advance by calling 410-771-4366. It will be an exclusive event.
Please also note that The Milton Inn is sensitive to the customers with gluten allergies.
And Anthony: Thanks a lot for taking such good care of us.
Have a good one!! Talk to you later.
August 22nd, 2012
Before I moved to the Delaware Beaches, I called Baltimore, Maryland, my home. I worked at First National Bank of Maryland in the International Department with Latin America. It was an exciting time for the City of Baltimore….its Inner Harbor was taking shape; lost of building and great expectations. I could see it all from our building which was at the corner of Light & Redwood Streets. It put Baltimore on the map, once again, and a tourist destination began in earnest. It has been 32 years since the inauguration of the Baltimore’s Inner Harbor.
So, when I visit Baltimore, I have to tell you that I feel right at home. The City has wonderful neighborhoods; with those neighborhoods come great food, as well.
On Tuesday I found myself in Charm City. After errands, a trip to Historic Fells Point was on my radar. Fells Point was founded in 1730. It became a shipbuilder and commercial center.
The USS Constellation was among the first vessels commissioned for the United States Navy; built in a Fells Point shipyard.
Fells Point was also a major point of entry for immigrants into the U.S.
The Historic District is full of art galleries, shops, bars and restaurants. People were walking around and enjoying one beautiful day.
The cobblestone streets add to the character of one of the oldest neighborhoods in Baltimore.
A first time stop at Tapas Adela, which is located at 814 Broadway, Fells Point, Baltimore, MD 21231. Tel. 410-534-6262. Website? http://www.tapasadela.com. This restaurant is part of the Kali’s Restaurant Group, located on 1606 Thames St., also in Historic Fells Point. To see their other restaurants, please visit htt://www.kalisrestaurantgroup.com.
Outdoor seating? Of course. It was a gorgeous day. 82 degrees with a light breeze; the harbor was a block away.
Tapas Adela also has indoor seating, at the bar.
And, at a separate dining room.
Jason came to greet us; it was going to be somewhat of a late lunch. Jason knew his menu well and gave us just the right suggestions.
First things first…an order of drinks and refreshments. Iced tea and a Cava Coctel: Poema Cava, blood orange bitters, agave nectar and lemon zest. It looked so pretty that I had to take a picture. It was well received.
Tapas, small plates….the perfect portion. Even before tapas became so popular in this country, I always have enjoyed them. So many dishes to taste. Bread is always present with tapas. Jason presented us with bread, olive oil and some mojo. We were on our way for a few hours of tastings.
An order of Charcuterie: Jamon Serrano, Chorizo Artesano, Salchichon, Lomo, and Fuet. It also came with dates and peppers that were not too hot, but the perfect addition to some salty meats.
An order of Boquerones (white anchovies) came through. These are one of my favorites. They used to be hard to find but I think they are more common at markets. They are mild with a pickled flavor. They are so good on Caesar Salads too.
I can make my own gazpacho, but I do order it when the weather is warm. With tomatoes still so plentiful, it is just a great soup. The Gazpacho a La Plancha had golden and red tomatoes, grilled shrimp and scallop. The gazpacho was perfectly seasoned with just enough vinegar and olive oil. I usually add crab meat to mine; but the grilled shrimp and scallop gave it a different angle.
I had to order the Tortilla Espanola. This is a tradition in Spanish tascas; a must. This was a traditional egg tortilla, with an addition of seasonal veggies and lemon aioli.
Jason told me I would like the Crispy Artichokes. He was right. I loved them. They were the baby ones, with a tempranillo reduction. Tempranillo is a diminutive of temprano or early. A variety of black grapes that ripen early; used to make full bodied red wines in Spain.
Love beets too. I was just in Colorado and their beets there were unreal. Still remembering them, I decided to order the Roasted Beets with Cava de Cabra, Baby Arugula, and an orange saffron vinaigrette. All combinations were excellent.
An order of Pan Seared Diver Scallops with pistachio and sage vinaigrette, accompanied by roasted cauliflower and garlic baby spinach. Perfectly cooked and seasoned.
I was not sure if I really was up for dessert. I will blame AboutMyBeaches for this one. Had to, therefore, I ordered the Crema Catalan, which was like a Creme Brule. It had a citrus taste to it.
And, only one. I only had one….a churro. The order comes with a few more, though. This is also traditionally from Spain. Great with coffee or hot chocolate.
Coffee!! Espresso…The end!!
Tapas are great for generating conversation. Lots of small plates, discussions, you know what I mean, don’t you….it was perfect!!
Talk to you later. Have a good one.
Note: AboutMyBeaches is on Facebook and Twitter…Click Like!!
July 27th, 2012
Some went to the ball game and others decided to try one of the many restaurants in downtown Baltimore. Baltimore did win on Thursday and the city was crowded.
My sister in law is always looking for those special restaurants; the ones that are unique. In Baltimore, you will find interesting ones. The city is known for its diverse culinary atmosphere. So, when I stopped at her house and she told me that there was a restaurant in Federal Hill called Bluegrass, I was ready. Having traveled from Rehoboth, I was already hungry.
Another friend, Peggy, joined us. Federal Hill was home to her many years ago before it became a trendy neighborhood. I was in good hands.
Bluegrass Tavern (Bluegrass) is located at 1500 S. Hanover Street, Baltimore, MD 21230. Tel. 410-244-5101. Website? http://www.bluegrasstavern.com. General Manager is Kelli Kulnich. Monday is the only day they close. Reservations are accepted.
The Executive Chef is Ray Kumm. His culinary path has taken him from Basserie Tatin, to Sotto Sopra, to Alizee, and a final stop at Bluegrass Tavern, where the cuisine is categorized as American and Southern cooking.
Federal Hill is just a few blocks from Baltimore’s Inner Harbor. A neighborhood with shops, restaurants, taverns, boutiques and galleries. Some call it SoBo (South Baltimore). In the historic district, many of its buildings are included in the National Register of Historic places. Federal Hill is very conveniently situated. Close to I-95, I-395, the Baltimore Washington Parkway, and to Charles and Light Streets.
We arrived around 2 p.m.; a late lunch. Bluegrass has al fresco dining; not on such a hot summer day. It would have to be another time.
We met Kelly Kulnich, the General Manager. She proceeded to take us to our table. Hank would be our server.
The restaurants has 2 floors; both with full bars. Bluegrass’ pride is the ability to perfectly pair their delicious food with drinks. A specialty of the Tavern is the focus on America’s finest Bourbons. Beers from local breweries are on the board and on the menu.
 
Charcuterie is the art of making sausages and other cured, smoked and preserved meats. It takes time but in the hands of an expert….haven!! Bluegrass has an array of charcuteries.
 
The restaurant is warm and cozy. Definitely, a neighborhood restaurant.
 Bar on the first floor.  Bar on the second floor. A few drinks were ordered, including a Bluegrass Pale Ale from Heavy Seas Brewery.
A couple of appetizers:
Kolrhabi Vicchysoisse – with lemon verbena garnished with crispy forest mushrooms. This cold soup was so amazing. A must if you are visiting Bluegrass. Light and smooth; vegan too.
Beet Carpaccio – I love beets and these ones were gorgeous and tasted just as good as they looked. Served with smoked sable, pickled fennel and an orange vinaigrette.
For lunch we ordered:
Corn “Risotto” – grilled welsh onions, fresh sheep’s milk cheese, bursted baby heirloom tomatoes. We all tasted it and it was awesome; we did not want it to end. It is a very popular dish at Bluegrass. Gluten free!!
Bacon Avocado Sandwich with roasted peppers, escarole and chips. So gorgeous and Peggy loved it. A generous portion and very reasonably priced. We opened the sandwich so you could see how beautiful it was.
Mine was the Smoked Fried Chicken Sandwich with crystal hot sauce aioli, pickled red cabbage and fries. What a treat!! Very well seasoned and my taste buds were dancing happily. Again, we opened it.
Dessert:
I hardly ever order dessert. It seems that I am usually satisfied. But, we had to order something. A dessert to share.
I decided on the Olive Oil Cake…..just as I was saying that I was not a cake lover, the cake arrived. It was the best ever!! Moist, and just yummy. Gran marnier glaze, brown sugar chantilly, candied orange zest. Truly delicious!!
Our server, Hank, was extremely courteous, knew his menu well, and let us talk and talk.
Bluegrass gives back to the community that has accepted them so well. Each month they choose a charity or organization and donate 10% of the total gross earnings for just that day.
The Tavern is holding events and specials every week. Please check the website or the board at the restaurant.
Until Sunday, August 5th B’more is holding Restaurant Week. The opportunity to try all kinds of restaurants in Downtown Baltimore at a fraction of the price. Bluegrass is one of such participating restaurants and you can check what they are serving by visiting their website.
To see the participating restaurants, please visit http://www.baltimorerestaurantweek.com.
So….when in Charm City, please stop by. I cannot wait to have dinner!!
Have a great day. Talk to you later.
May 13th, 2012
I was leaving downtown Rehoboth Beach yesterday when passing through Silver Lake I noticed them, enjoying one gorgeous day.
Silver Lake is part of the Delaware Birding Trail. A variety of gulls and many waterbirds are found. It is a refuge for all of them.
At the Delaware Beaches, there are 3 lakes; 2 in Rehoboth Beach. Lake Gerar and Silver Lake are partly fresh water and partly salt water lakes. Lake Comegys is in Dewey Beach.
These 3 fresh water lakes are the closest to the ocean anywhere in the country.
Seeing this family….was just “picture” perfect. Happy Mother’s Day!!
February 23rd, 2012
Going to Baltimore for the day is no brainer. The Delaware Beaches are so close to major cities, like Baltimore, Washington, D.C. and Philadelphia. A day trip is an easy one.
I lived in Baltimore years ago. I have always liked it. It is a small city comparing it to the nearby ones. Like all of them it has the good, the bad and the ugly. I tend to concentrate on the good. Baltimore is a city of many firsts. Many U.S. cities would love to have what Baltimore has to offer.
A City of Firsts, yes indeed, with innovations throughout its history. Advances and inventions in industry, transportation, science, and education. Hospitals that are world renowned; a port, the Orioles, the Ravens, ethnic neighborhoods, fantastic restaurants. A Farmers’ Market in its 35th year, right in the middle of the city. Visit the website http://www.Baltimore.org/about-baltimore/baltimore-firsts.
Can’t wait to see the celebrations kicking off the Bicentennial of the War of 1812. Fort McHenry is the birthplace of our National Anthem; The Star Spangled Banner. http://www.baltimore.to/fort-mchenry.html.
People don’t tend to move from Baltimore. And, if they do, they always come back. They do drive a lot of Volvos too. I have never seen so many.
We invited my sister in law, Susie, to have lunch. Our choice was Petit Louis Bistro. This is a classic French bistro located 4800 Roland Ave., Baltimore. Tel. 410-366-9393. Website? http://www.petitlouis.com.
There is more to where this bistro is located. The neighborhood is called Roland Park. It was the first planned suburban community in North America, developed beween 1890 and 1920.
Also, the actual building is very interesting. You see, this single Tudor style, small, shopping strip where Petit Louis is located, is the world’s first shopping center; opened in 1907.
As you enter, you will find a full bar and two dining rooms. They are both very comfortable.
 
Petit Louis opens for lunch and dinner. They also have a brunch on Sundays.
 
Our server was friendly, and immediately presented us with sourdough bread and homemade butter.
For lunch we had the choice of a Prix Fixe menu for $22. 3 courses included iced tea and coffee. We liked the choices so Susie and I decided on this type of menu.
We both chose the Petite Salad de Mesclun. Local Mesclun greens, Reggiano and a red wine vinaigrette. Nicely seasoned, and simple.
Susie chose the Croque Monsieur. This was a sandwich of sliced Madrange ham, Gruyere cheese and frites. Even though this is a standard on their menu, Susie thought it was the best one yet.
I had the Louis Casse-Croutes which was a steak sandwich, medium temperature, with caramelized onions, frites and a delicious horseradish aioli. It really was so good.
My husband decided to go a la carte with all hors d’oeuvres for his lunch.
The first was a Terrine a la Mode Landaise. It was a Foi Grass Terrine, without the grilled baguette, due to his gluten allergy. Loved it.
Ris de Yeau which was a Sauteed Sweetbread with button mushrooms in a Madeira reduction. Sweetbreads are not served in many restaurants; Baltimore seems to have them available. He thought they were perfectly cooked.
He also had the Gravlax, which was the House Cured Salmon Gravlax, with capers and creme fraiche. Paper thin and beautiful.
Susie and I had the choice of desserts.
I loved the Mousse au Chocolat. I always forget how good this dessert is.
Susie had the Fruits de Saison; a citrus custard on top.
Coffee and an offering of cheese, which was greately enjoyed, ended a very nice lunch with family…
Talk to you later…
 
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