August 22nd, 2009
In 1937, Sam Taustin, a man with a vision, opened a boardwalk candy shop in Ocean City, Maryland, and the rest its history.
And, what a vision he had. This family operated candy company now has 22 stores from the Lewes and Rehoboth Beaches to Virginia Beach, Virginia, with a candy factory, where they make homemade taffy, fudge and chocolates on 53rd St. in Ocean City, Maryland.
Their newest store is the one that I am interested in reviewing. It is located at the Midway Shopping Center between Lewes and Rehoboth Beach, 18627 Rt. 1, also called Coastal Highway. The tel. 302-645-4769. The website for Candy Kitchen is www.candykitchen.com and their headquarter tels. 410-524-6002, 800-603-8343.
I have been having a craving for their dark non-pareil chocolates. Yesterday, Friday, it was hot and steamy so I drove to the candy shop to check it out.
The very first thing you see is their big candy sign, seen from Coastal Highway or Rt.1. The colors on the outside are very cheery as are their unique hand chairs in bright colors as well. Plenty of parking spaces available and very accessible. You know, that is important in my beaches.
As you come into the shop, you will notice that it is very bright and colorful inside too. What you really feel as you enter is an awakening of the senses with the aroma of chocolate and candy. You will be amazed at the variety of candy and other gifts, perfect to take to someone’s house, or to a child or to a friend that needs some cheering up at a hospital or a family member at a nursing home.
I broke down and bought 1/4 lb. of dark chocolate non-pareils. I was checking the store out and at the same time watching the different ages of the people in the store that day. Young and old we all love candy and they were there.
I ate all the chocolate and I will tell you that I did not feel guilty at all and thoroughly enjoyed it. I had to eat it because it was too hot to take in the car and it would have been such a shame if it had melted. Good excuse, right?
Some of the candies that brought memories of my childhood were the pixie stix, the wax bottles, sour mega bytes, and swizzle sticks.
If you would like to know more about Candy Kitchen, go on their website because you can get there a full explanation of what they can do for you. If you have an event like a wedding or a luncheon that will need favors, baskets of candy, holiday gifts, etc., they will be able to handle it. Online ordering is available too.
But, better yet visit their shops. This one in the Midway area between Lewes and Rehoboth Beach is great. It will make you smile!!
Note: For allergy information, please check their website or call their headquarters at the above mentioned telephone numbers.
August 20th, 2009
This was very delicious. It is one of my favorite recipes, and is one of those that look good for a party when you pair it with the right wine, and side dishes; an aromatic rice, spinach, asparagus and mushrooms sauteed in butter.
Before I give you the recipe, I want to tell you a few things. This recipe needs Madeira wine and I was out of it so I decided to go to a new liquor store that opened up this summer in Rehoboth Beach, Delaware, called Outlet Liquors. It is located on 4315 Coastal Highway, also known as Rt.1. Tel. 302-227-7700.
Tom works at the liquor store and asked if I needed assistance. I mentioned that I was looking for 2 wines. One, the Madeira and the other was an Italian wine imported by PortoVino. You can check out their website www.portovinoitaliano.com . At Tom’s suggestion, I got the Buondonno, Chianti Classico. Will let you know how we like it later on.
Looking for the Madeira, Tom explained to me that the reason Madeira has a distinctive flavor is because the burnings that went on for years on the island.
So, I decided to check out Madeira before continuing with the recipe.
Madeira is a Portuguese archipelago. It is not geographically part of a specific continent, but has belonged to Europe for 600 years even though is closer to Africa.
The word “madeira” means “wood”. In Spanish it is “madera”. The name was given by the Portuguese explorer Gonslaves Zarco. The island was so covered with trees that he named it Madeira.
According to legend, Zarco set the island on fire and it burned for 7 years until the island was covered with a thick blanket of ashes. The earth absorbed those ashes. The Madeira’s wine definite flavor is attributed to that event.
The island of Madeira is a very popular year-round resort.
Madeira wine was a favorite of Thomas Jefferson and was used to toast the Declaration of Independence.
This recipe also has Chutney and maybe you know what it is, but just in case, here is a simple explanation.
Chutney originated in India. One of the most common fruits used is mango. The word chutney comes from the East indian word Chatni. Fruits are crushed together with a stone. Beside the fruits, it contains sugar and vinegar and a variation of cloves, garlic, tamarind and any other fruit you might like. That is what makes the flavor, the combination of fruits.
And now here is the recipe:
Chicken with Madeira and Chutney
3 whole chicken breasts, skinned, boned and split in 6 halves
2 tblsps. butter or margarine
6 green onions, including tops, sliced
1/2 tsp. minced fresh ginger root
4 tsbps. Major Grey Chutney, or other chutney
1/3 cup of Madeira wine
3/4 cup chicken broth, homemade or purchased
3/4 cup whipping cream
salt and pepper to taste
2 tbsps. crystallized ginger (optional and can be purchased at any grocery store)
parsley sprigs for garnish (optional)
I always like to marinate my chicken. You may skip this step but if you choose to marinade it, just do it for a couple of hours. I use the Gazebo Room Lite Green Salad Dressing and Marinade.
Pat chicken dry. Melt butter in a wide frying pan over medium heat. Add chicken, a portion at a time without crowding. Cook, turning after 5 minutes until no longer pink when slashed in the thickest part. About 10 minutes total.
When chicken is cooked, transfer to a platter.
Add onions, ginger, chutney, Madeira and broth to the pan. Increase heat to boiling point, stirring, for about 4 minutes. Lower the heat and add cream and any juices drained from chicken. Heat up again just a bit and add the chicken breasts already cooked so that they get nice and warm again. Season to taste.
To serve place chicken on a platter and spoon half of the sauce over the chicken. Garnish if you want to with the crystallized ginger and parsley and pass remaining sauce at the table.
Serves 6
Note: I actually prefer the thin cut breasts and just buy however many needed for the evening. You might not need to cook them as long as the larger breasts. Sometime I add extra green onions and a bit more chutney. But, like I have said before, make it your own and enjoy it just the way you want to.
The information on Madeira and Chutney was taken from the following sources: www.intowine.com, http://en.wikipedia.org, and www.fundinguniverse.com
August 19th, 2009
It is early, yesterday, Tuesday evening, and I had heard that a new restaurant opened in Bethany Beach. I thought, well, let’s check it out. Maybe I can be the first one to review it. It was not to be, because The Wave, which is the local paper, mainly serving the Bethany Beach area, has an article on the restaurant in today’s issue. But it is o.k. because the more exposure, the better it is for the establishment.
This casual and friendly restaurant opened its doors in July. The owner, Joe Garner, is also the head chef. Blue Water is located on 786 Garfield Parkway, on Rt. 26. It is precisely at the Rt. 26 Mall. The telephone is 302-539-4005.
As you come in, the bar is ahead of you and on this Tuesday night it was full. People were chatting and the bar was decorated with offshore flags. The restaurant offers good happy hour specials.
To the right is the dining area and everything is very nautical and beachy, including the tablecloths. It was early so there were not too many occupied tables but by the time we left more people were coming in.
We really enjoyed the music; a good beat and not too loud, so we could have a perfectly normal conversation.
I informed our waitress that my husand had a gluten allergy and she was very nice and went and talked to the chef and he said that anything my husband wanted he could adapt to his diet. How nice is that?
Now let’s get to the good part. The menu is mainly seafood but also has chicken, beef and sandwiches. Even a children’s menu.
I would say that, at least, on this Tuesday evening, the food on the menu was Chesapeake with Louisiana overtones.
Some of the highlights on the menu were:
For starters: Blue Crab Bisque, Fried Green Tomatoes filled with herb cream cheese, Blackened Chicken Nachos, Daily Ceviche, Tartare of Salmon with soft poached egg and caviar, and a Foi Grass au Torchon with cherry-apricot preserves.
O.k., I am stopping here for a second because a few of the aforementioned starters need an explanation.
What is foie grass au torchon? It is the fattened liver of a goose or duck, which has been force fed to grow a bigger liver. The au torchon method of cooking is that the fresh foie grass is wrapped in a piece of muslin and it is just briefly poached in a flavored liquid. When it cools, then the foie grass is soaked in the poaching liquid for a number of days. The liquid is usually flavored with a sweet wine. It is eaten at room temperature with toast.
What is ceviche? It is a lemon and lime marinade for fish and what it does is it “cooks” the fish without added heat. Very popular in Latin American countries.
What is tartare? It means raw.
I ordered the ceviche and my husband ordered the tartare of salmon with the soft poached egg and caviar. My ceviche had a very good citrus flavor. The only thing I would have done differently was to cut the fish in smaller pieces. Easier to scoop it with the tortilla chips. My husband’s starter came in a beautiful martini glass, with a curvature of the stem. He had asked for extra caviar. He said it was so delicious and he could not believe that it was only $2.50. I said that there is nothing for $2.50 on the menu. So, we get the waitress to bring us a menu. Well, it was $25, he just did not have his glasses on and missed the minute detail of no decimal point between the 2 numbers. But that is o.k., it has happened before; this summer we had the Japanese beef the size of a domino chip for $57. We had a good laugh. Isn’t that what matters? I think.
On with Blue Water and its menu. They have salads like Coastal Cobb, Beef Steak and Tomato and Baby Spinach, Caesar and a few others.
For their main event, they featured Crab Cakes with fried tomato, and sautee sweet corn, Grilled Atlantic Salmon on a Lobster asparagus hash, and grain mustard cream. That was very good and my husband enjoyed it. Pan Seared Big Eye Tuna with hopping John rice, and sweet and hot sauce. I had the scallops and they were very good. The dish had a little bit of that Louisiana heat. They also have a Paella for Two, N.Y. Strip and Chicken Breasts are also on the menu, as well as a few other dishes.
Their sandwiches are Surf & Turf Sliders, Fried Green Tomato BLT, Po’ Boys and Build your own Burger among others.
In the Children’s menu they have pizza, mac n’ cheese, kids sliders, chicken tenders and fluff and peanut butter sandwich.
We did not have dessert but there were some cakes and other sweet endings.
The prices are reasonable at Blue Water and I think it is worth trying, if you are vacationing or, really, living in the Bethany Beach area.
Note: The information on the method of cooking “au torchon” was taken from www.hertzmann.com
August 18th, 2009
When thoughts of vacation come to mind, the first thing would be just getting away from it all. Away from the job, the everyday routine, walking the dog, etc. etc. But wait, thousands of vacationers take, primarily, their dogs on vacation too. Disney World has a designated center just for your pets. So, why can’t they come to the beach, as well?
Right here, at my beaches, there is the perfect place to leave your dog for half a day, whole day or overnight care.
Doggies At The Beach is located on 188806 John J. Williams Highway, (Rt. 24) between Lewes and Rehoboth Beach. Their telephone is 302-644-8200. It is close to Lewes, Rehoboth Beach, Dewey Beach and even Bethany Beach. Their website is www.doggiesatthebeach.com.
This facility is 2,400 square feet and it is a cage free doggie day care. They have 3 doggie cams available to watch your dog or dogs socialize and play with his/her new friends.
They offer different services. For example, overnight service with human supervision all night, grooming, training classes, doggie merchandise and vaccination dates. You might want to leave your dog or dogs for a few hours or the whole day. This will enable you to do different things on your vacation and not worry about your pet.
I have used this service and recommended it and everyone has been very happy. Jim and his staff at Doggies at the Beach really love all their customers. The first thing you will have to do is probably bring your dog in for a temperament evaluation. You will also have to provide your pet’s immunization record. The best way to find out is give them a call and check all their requirements.
Give them a try, because they will make your life easier if you decide to bring your dog to my beaches.
At my beaches, there are local restaurants that will welcome your dog. You wouldn’ want to go out to lunch or dinner and leave Tucker or Addy at home, would you? All kidding aside, here is a list of the restaurants that will love to have your dog at their establishment. Please, before you decide to take your dog, call the restaurant to make sure they are still holding that policy.
Downtown Rehoboth Beach, Delaware
GreenMan Juice Bar & Bistro, 12 Wilmington Ave., 302-227-4909
Retro Cafe, 10 Wilmington Ave., 302-227-9752
Seafood Shack, 42 1/2 Baltimore Ave., 302-227-5881
Shag, 37 Wilmington Ave., 302-227-6869
Rigby’s, 404- Rehoboth Ave., 302-227-6080
Hobos, 56 Baltimore Ave., 302-226-2226
Dos Locos (side of building), 208 Rehoboth Ave., 302-227-3353
Grotto’s Pizza, Rehoboth Ave. only, 36 Rehoboth Ave., 302-227-3278
Route 1 (Coastal Highway)
Tijuana Taxi, 33401 Tenley Ct., Rt. 1, 302-644-8294
Lazy Susan Crabs, 1420 Rt. 1, 302-645-5115
Crabby Dick’s, 4534 Rt. 1, 302-645-9132
Bethany Blues, Lewes, 183 Rt. 1, 302-644-2500
Dewey Beach, Delaware
Sharky’s, 1508 Rt. 1, 302-226-3116
The Sunrise, 2300 Rt. 1, 302-227-3202
Ed’s Chicken & Crabs, Rt. 1 and Swede St., 302-227-9484
Scully’s, 2000 Rt. 1, 302-227-6877
Gary’s DB Grill, 2000 Rt. 1, 302-226-4899
The town of Dewey Beach, Delaware allows licensed pets on the beach all summer before 9:30 a.m. and after 5:30 p.m.
Important information from the Delaware State Parks:
Pets must have proper licensing and vaccination requirements. For more information contact the Delaware Division of Fish & Wildlife at 302-739-9911.
If you decide to bring your dog to the State Park, your pet has to be on a leash, no longer than 6 feet and under control.
Another thing to have in mind is that pets are definitely allowed at the seashore parks but Delaware State Law prohibits them from all swimming and sunbathing beaches from May 1st to Sept. 30th. The Park also restricts pets from areas such as surfboarding and sailboarding beaches and shorebird nesting areas. You may go to their website www.destateparks.com.
So, with all this information at hand, you are ready to hit my beaches with your beloved pet. Have fun!!!
August 17th, 2009
Now that you have read some of the events going on at my beaches, I thought that you might like this recipe. I hope you have not gone to the grocery store yet, but you also might have the ingredients at hand.
This Italian pasta dish is spicy and very flavorful. The main ingredients are anchovies and black olives. It is also a very fast sauce to prepare.
The story of how Pasta Puttanesca originated is very colorful. It is understood that it was used by the “ladies of the night” to lure men into their houses of ill repute.
The word puttanesca means prostitute, but in the Spanish language it might be a much more derogatory word.
Here is my recipe:
Pasta Puttanesca
3/4 cup olive oil
3 garlic cloves, finely chopped
1/2 tsp. red pepper flakes
1 1/2 lbs. ripe tomatoes, peeled, seeded and cut into pieces
1/4 cup capers
3/4 cup black olives, pitted. Some good black olives are Gaeta or Black Pearl, but any other brand will do.
6 oil packed anchovies, drained
Dried oregano to taste
Handful of parsley, finely chopped
Salt to taste (optional)
1 1/3 lbs. vermicelli or spaghetti or gluten free pasta
Chopped parsley for garnish
Freshly ground pepper to taste
Heat olive oil in a skillet and add garlic. When garlic is browned, add pepper flakes, tomatoes, capers and olives. Cook over fairly high heat for 10 minutes. Cut anchovies into small pieces and add to sauce. Add oregano and parsley; cook for 2 minutes. Taste for seasoning and add salt if needed.
Cook vermicelli, spaghetti or gluten free pasta in boiling water until al dente. Drain and pour the sauce over the pasta. Garnish with parsley and serve at once.
Pass the pepper mill.
Makes 6 to 8 servings
A good green salad will look beautiful with this dish. Just olive oil and freshly grated cheese. That is really all you need.
Note: The information on where Pasta Puttanesca came from was taken from www.helium.com
August 16th, 2009
Lewes, Delaware
University of Delaware College of Marine Studies at the Hugh R. Sharp Campus, 700 Pilottown Rd., in Lewes, sponsors marine tours every Friday at 10:30 a.m. The tours are suitable for ages 12 and older. Reservations are required so call 302-645-4346 or go to their website www.ocean.udel.edu
Rehoboth Beach, Delaware
Through Thursday, August 20th, our local artist, Anita Peghini-Raber will be exhibiting new original paintings at the Philip Morton Gallery located at 47 Baltimore Ave., in Rehoboth Beach. Tel. 302-727-0905 and website www.philipmortongallery.com
Saturday, August 22nd, there will be an Artist’s reception benefit from 6-9 p.m. at Gallery 50 located at 50-A Wilmington Ave., in Rehoboth Beach. The exhibit’s opening will be “Rays Every Heart Observes by Ocean Through Heaven” by artist Olan Montgomery.
Rehoboth Theatre of the Arts, located on 20 Baltimore, Ave., has an extensive schedule of live entertainment. Please call 302-227-9310 or go to their website www.rehobothbeachtheatre.com
Rehoboth Beach Bandstand
All performances start at 8:00 p.m. unless otherwise mentioned.
Friday, August 21st. The performer will be Captain Quint. It is more like tropical rock and roll. Check the website for a description of what Captain Quint is all about. www.captainquint.com
Saturday, August 22nd. The Country performers will be The New Relics. They are a blend of country, rock and Americana. Their website is www.thenewrelics.com
Sunday, August 23rd. The Delaware Symphony Orchestra Ensemble will be performing. It is the State’s only professional orchestra. Their website is www.delawaresymphony.org
Dewey Beach, Delaware
Monday, August 17th, the movie will be Bolt. It starts at 8:30 p.m. (dusk) at Dagsworthy Beach. Remember to bring a chair, your family and bug spray.
Saturday, August 22nd, there will be a 5k and 1m walk called The Seashore Strider Running Club’s 1st SPCA Race for the Paws. The starting line is on Dagsworthy St. at 8:00 a.m. Fee is $15 if you pre-register or $20 on race day. Please contact Tim@seashorestrider.com or go to the website www.seashorestriders.com for complete information.
Bethany Beach, Delaware
Bandstand – All performances start at 7:30 p.m. Hot line is 302-539-5484 and the website is www.townofbethanybeach.com
Friday, August 21st – Talent Show (limited number of acts)
Saturday, August 22nd – A Gala with 3 Tenors
Sunday, August 23rd – Zydecco A-Go-Go Cajun Music
Fenwick Island, Delaware
At the Freeman’s Stage at Bayside – Location 31750 Lakeview Dr., Selbyville, Delaware. It is 4 miles west of Fenwick Island at the intersection of Rt. 54 and Rt. 20. Don’t forget mosquito spray. Their telephone is 302-436-3015
Thursday, August 20th – Rehoboth Elementary School Presents “Annie”. Time will be 7-9 p.m.
Friday, August 21st, the performance will be by Dakkota. It is a country music band and it will be from 7-9 p.m.
Saturday, August 22nd – Uncle Pete with the Kids at 10-11 a.m. It is by Peter Kedzia whose resume is impressive. He is a singer/songwriter, composer, musician, entertainer, recording engineer and producer. Also, he is a person who has for many years mentor youngsters.
Ocean City, Maryland
Wednesday, August 19th at 8 p.m., Concerts on the Beach on North Division St. in Ocean City. It is free live entertainment. Bring a chair and have fun!!
Thursday, August 20th is Bonfire Hour on North Division St. Beach. It will start at 9 p.m. For more information call 800-626-2326 or go to the website www.oceancity.com
Sunday, August 23rd – Sundaes in the Park. Bring your family, chairs and enjoy free music. Create your own sundae for a small fee. The time will be 6-8 p.m.
Can you believe that we are already in the middle of August? Please take time to enjoy the lazy and unstructured summer days!!
August 16th, 2009
The summer season is coming to an end, but we are still going to enjoy the beautiful month of September here at my beaches, and those Indian summer days. Therefore, a refresher course of proper behavior at my beaches is never wasted.
Dress appropriately for the type of beach you are going to visit. Some beaches are more family oriented than others.
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. For example, watch your language. No one wants to hear bad language. No excuse for that. And avoid pointing and laughing at others. Not everyone is a swimsuit model.
Don’t take too much space. Everyone wants to have beach boundaries.
Use headphones for your music.
If you are renting beach umbrellas, chairs, etc., please tip the rental staff. That is how they make their summer money.
Watch out when you are shaking your towel. Just step away and downwind from others so you will not sandblast your neighbor.
Clean after yourself, please.
You do have a right to smoke, but just check who is sitting next to you, and have some consideration. I am thanking you for that.
Use the facilities designated for that purpose like bathrooms. The boardwalk, sand and water are not designated as restrooms.
And, yes, let’s talk about those beach umbrellas. Just anchor the umbrella by moving it back and forth until well secured. They are definitely a missile on a windy day.
After this is all said and done, really, beach etiquette is nothing more than common sense.
Writing about the beach today has reminded me that it has been a beautiful week-end and with no rain forecasted, it would be great to cook outdoors and enjoy a relaxing evening.
With that in mind, I though you could pair your grilled meats with the following side dish:
Caribbean Baked Beans
2 cans (15 ounces each) black beans
1 can (8 ounces) crushed pineapple in unsweetened juice
1/2 cup tomato base barbecue sauce
1/2 cup chopped green onions
1/3 cup firmly packed brown sugar
2 tbsps. lime juice
1 tbsp. minced fresh ginger
2 tsps. dry mustard
whole green onions
Rinse and drain beans; drain pineapple
In a 1 to 1 1/2 quart shallow casserole, mix beans, pineapple, barbecue sauce, chopped onions, sugar, lime juice, ginger and mustard. If making ahead, cover and chill up to 2 days.
Baked bean mixture, uncovered, in a 375 degree oven until bubbling in center, about 25 minutes. Stir occasionally. Trim the ends of the whole green onions, chop them and use to garnish beans.
Makes 6 servings
Note: This recipe is easily doubled or tripled. Cooking time will be a little longer. You may substitute the brown sugar for a brown sugar replacement.
Don’t be surprised if people ask you for the recipe. It is just a variation of the usual baked beans and it is good.
August 14th, 2009
 I have been living in the area of Rehoboth Beach and Bethany Beach for many years and it is amazing to me, now, to realize how many areas of my beaches I have taken for granted.
Take the Indian River Life-Saving Station. It has been there since 1876 and through the years I passed by it all the time. Looked at it and kept on going. Never had the curiosity to stop and see what it was all about until now. It is the only station in Delaware that is still standing in its original location.
The United States Life-Saving Service placed stations throughout the coastline to help rescue sailors and cargo from shipwrecks. The government appointed a keeper, who lived with a crew of men in the stations and these “surfmen” were familiar with the local waters. They worked during the stormy season of September through April.
The service operated until 1915, when the U.S. Life-Saving Service and the U.S. Revenue Cutter Service merged to form the U.S. Coast Guard.
The Indian River Life-Saving Station was restored to its 1905 appereance. It opened its doors to the public in 1998.
There are many different tours throughout the year besides the tours of the station. They offer lantern tours along the water’s edge, historical demonstrations, and nature programs. The Station has a gift shop and is also able to handle weddings and special events.
They have State Park guided kayak trips, as well as different classes. For example, learn to make your own rope bracelet known as “sailor bracelets” or “surfers bracelets”. Please call and find out what programs they still have available now that the summer is coming to an end.
I spoke to Jim Hall who is the Nature Center Manager and he is in charge of all the programs. If you need more information call telephone 302-227-6991 or go to the website www.destateparks.com
If you vacation in all of my beaches, please go visit this museum, who also serves as the Park Office for the Delaware Seashore State Park. Don’t wait as long as I have. I cannot wait to go back and try one of the kayak trips.
It is very easy to get to the Station since it is located on Rt. 1, 3 miles south of Dewey Beach or one mile north of the Indian River Inlet Bridge.
Note: Information on the Station for my post was taken from the Journey Along the Sands by Robert Trapani, Jr. and from the Delaware Seashore State Park.
 
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