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!!
March 10th, 2012
I don’t know what made me think of writing about El Yunque this a.m. I guess it was because I do have friends from the Delaware Beaches that are visiting the Isla del Encanto. Most of them are on the west coast of Puerto Rico; a little surfing, perhaps?
I think you take things for granted when you live in a certain city, town, etc. etc. That’s probably what I did when I lived there. The Island is beautiful and offers so much, but is in much need of tender loving care.
I kept thinking that no trip to Puerto Rico is complete without a visit to El Yunque National Forest. It is the only tropical rainforest in the United States National Forest System.
From San Juan is only 25 miles…hmm traffic can be hectic. From the west corner of the Island, definitely a bit more. Highways in Puerto Rico have improved tremendously, though.
El Yunque is located on Puerto Rico Road 191, in Rio Grande. It is open daily from 7:30 a.m. to 6:00 p.m. The website is www.fs.usda.gov/elyunque.
El Yunque is a tropical paradise with plants and animals only indigenous to the Island. You might be lucky to find the elusive Puerto Rican Parrot, or the Puerto Rican Lizard called Cuckoo, which is identified by its long tail and reddish underbelly.
It is perfect for outdoor enthusiasts. Hiking Trails like La Mina, which is one of six interconnecting trails totaling 24 miles.
El Yunque Hiking Trail is more challenging and can get muddy, it’s a rainforest, afterall. You will be hiking to its peak which is 3,496 feet high.
You can bird watch on the Caimitillo Trail. There are 50 different kinds of birds and 50 different native orchids. You can detour from El Yunque Hiking Trail into this trail.
If you want to have more outdoor excitement then try the Yunque Zipline Adventure. It is 70 feet above the ground at about 40 miles per hour. You can call 787-242-3368 or visit www.yunkezipline.wordpress.com.
And if you want to push yourself even more then rappelling with Aventuras Tierra Adentro might be the thing for you. You start with a hike across a monkey bridge, followed by a crash course in rappelling. It is a challenging course that involves vigorous hiking and climbing. Look at it this way, you will be flinging yourself between trees, swinging from 30 feet in the air, dropping into icy water, and finish it off by throwing yourself off 30 foot high cliffs. Okay? You want more info.? Call 787-766-0470 or, visit www.aventuraspr.com.
Rappelling is a technique that allows you to do a controlled descent down a rope from a cliff.
If you are one of those that do not need all that excitement above described, then check out the Yokahu Tower Observation Point , which rises at 1,600 feet. 98 steps to the top; you will be rewarded with a 360 degree panoramic view of the forest and the northeastern coast.
Take a break at La Coca Falls. An opportunity for a Kodak moment. The water crashes 85 feet down a sheer rock face. You can climb those rocks too for your perfect picture.
 La Coca I know my Puerto Rican friends will probably not pay attention to this post; being there and done that “kinda” thing…but, for those visiting, it is worth it.
Then, before you leave hit the Kiosks in Luquillo…frituras, pastelillos, alcapurrias, tacos de jueves…yumm, is all I can say. Wash it down with coconut water…
Have a good one!!
Note: Information for my post was taken from Go Magazine.
July 9th, 2011
It is a typical summer day in Florida; rain and more rain. But guess what? I went to Publix, the local supermarket. Strolling around the different isles, thinking how nice the snow birds are gone. I don’t consider myself a snowbird. I come to Delray a few days here or there, at the most 10 days at a time.
Something caught my attention at the produce stand; green bunches. I wondered if they were quenepas. I have not had that fruit in probably 30 plus years. It said they were mamoncillos from the Dominican Republic. I had forgotten that was one of the other names given to this tropical fruit. I took some and had to open one right then and there. I was not mistaken; the taste of this fruit brought me back to my years growing up in the Island of Puerto Rico. The street vendors used to sell them in paper bags. Fear had been instilled in all of us children because the fruit is, actually, very slippery. Definitely not for unsupervised kids.
Quenepas are also called Spanish limes. They might look like a small lime but that’s where the similarities stop. It is a tropical fruit of South and Central America, Mexico, the Caribbean and some parts of Africa and the Pacific.
Quenepas grow in bunches. Summer is their season. In Puerto Rico, the quenepas are from the town of Ponce. I think my cousins, who lived in Ponce had a tree in their backyard. Maybe if they read this post they will confirm it.
In describing the fruit, I think the best I can come up with is, that it is a cross between a lychee and a lime; maybe. It has a good layer of skin. The way to eat it? Just crack it with your teeth then put it in your mouth and suck around the large seed. Sorry, but that’s how you do it.
The pulp can be tart, tangy and usually, so deliciously sweet.
Quenepas stain. It is a brown, ugly stain, so watch it.
Another interesting fact about quenepas is that they are used to make Bili, which is a drink that ferments rum, preferably pitorro (Puerto Rican moonshine). Bili is indigenous to the islands of Vieques and Culebra. Both of these islands are located between Puerto Rico and the U.S. Virgin Islands.
Back on April 13, 2010 I wrote a post about this drink and a few others. If you would like to see it, just click on the month of April, 2010 and scroll down to the 13th.
Still enjoying the quenepas as I write this post….waiting from my brother, Miguel….we will see if he is surprised, or not….or does not care at all….talk to you later….have a good one!!
Update: Miguel just arrived bearing from his yard the most amazing mangoes, which are the next best thing to quenepas. He screamed when he saw the quenepas; many years have passed since he had seen them, as well.
May 7th, 2011
We really had a gorgeous day here in the Delmarva Peninsula. When Spring shows its colors, it is truly beautiful. Definitely, my favorite times of the year are Spring and Fall. A day like today, I could take it every day.
I got an e-mail from the Delray GreenMarket and it was so cute. It was about the reasons why Moms deserve their own Holiday.
She brought you into this world — through her own body.
For at least 2 years, she changed your dirty diapers.
Her first instinct was and is always to stick up for you.
Her lullabies, and later her lectures, could put you to sleep. Isn’t that the truth!!
“When you’re a mother, you’ll understand” turned out to be true.
Her chauffeur services and there were many, were first-rate.
She cooked your favorite meal when you came hom from college. Cooked for your friends too.
She did your laundry when you came home from college.
 The golf course looked fantastic!! Two words; homemade pie.
Mom does the worrying for everyone in the family!!
She taught you to play fair and watch your mouth.
She is there 24/7!! That’s my own comment.
So, to all of you who are Mothers in many ways; an aunt, a mentor, a grandmother, a stepmother, a teacher, I wish you a great day.
February 6th, 2011
My mother in law, Louise, is an excellent cook. I can say that I have learned from her style of cooking; then as I usually do, I make it my own. The original celery and cabbage casserole is her recipe. If you like celery and cabbage then I think you will like this recipe. It is so easy, goes well with grilled foods or with turkey or pork. In my household I fix it, sometimes, when I want a meatless meal. Add a salad and some crusty bread. A few ways to make it your own is to add a little bit more of this or a little less of that.
I had to stop and think about these 2: celery and cabbage. I found interesting information that I would like to pass on to you. You might start liking these vegetables.
Celery comes from the same family with parsley and fennel. The leaves are high in vitamin A. The stems are full of B1, B2, B6; lots of potassium and plenty of amino acids.
A lot of vegetables lose nutrients during cooking, but not celery. Its compounds hold up well during the cooking process.
It is also said that celery lowers blood pressure but its juice helps in other conditions including cancer. Why? Apparently, it contains ant-cancer compounds. One of those compounds is acetylemic, which has been known to stop the growth of tumor cells.
I also did not know that celery is among the group of foods, headed by peanuts, that appear to cause the most allergic reactions. This allergy is found mostly in Central Europe. Here, in the U.S. the peanut allergy is more prevalent.
Cabbage is popular in Central and Eastern Europe. It is an excellent source of vitamin C, has anti-inflammatory properties and it is low in calories. It has a chemical which boosts DNA repair in cells and also appears to block the growth of cancer cells, among other health benefits.
The recipe is very adjustable. You can make it for a crowd or just for a few. If you like more cabbage than celery, then you know what to do, or if celery is your favorite then add more.
Celery and Cabbage Casserole
4 cups of cabbage (thin strips)
2 cups of chopped celery
1 1/2 tablespoons butter or margarine (a bit more if you like)
salt and pepper to taste
At this point, pre heat oven to 350 degrees. On a large frying pan, medium high heat, melt butter and saute celery and cabbage for a few minutes. Season it with salt and pepper, if you would like to. Do not over cook.
Place in a baking dish.
Sauce:
2 tablespoons butter or margarine
1 tablespoon flour (I use gluten free flour)
1 1/2 cups of milk (either fat free, low fat and whole; your preference)
1 small jar of chopped roasted peppers (pimentos), with juice
salt and pepper to taste, if you want to
Tabasco, a few drops
Crackers, crushed for topping (saltines, or gluten free, bread crumbs)
Paprika
In the frying pan, melt butter in a medium low heat, then add flour and whisk it into the butter. Slowly add the milk to start making the sauce. If you need more milk because it is getting too thick then, by all means, add it. It is going to be delicious, don’t worry. Then once you have the sauce going add the jar of roasted peppers (pimentos) and keep whisking it. Add the Tabasco. More kick? Then, more Tabasco. Season the sauce with salt and pepper, if desired. Pour over the celery and cabbage and mix it in. The cracker topping should be very light. Then, sprinkle the paprika to give it more color.
Place it in the oven for about 25 minutes. If you are doubling this recipe then you will have to leave it in the oven longer. Just until the topping gets nice and brown but not burned.
If you decide you like this recipe then you can add a little sprinkle of parmessan cheese; not much. The original recipe does not have cheese.
Last week I was in the mood for roasted turkey. Yes, my oven was fixed and this recipe was my side dish.
Note: Information for this post was taken from www.juicing-for-health.com .
Have a great day!!…..talk to you later…
January 26th, 2011
Looking out my window…. all I see is dark skies, rain, wind; probably cold, but have not been outside yet even though, Addy, my dog, is looking at me with skeptical eyes.
I had not posted a recipe that I made the other day because I was looking for the perfect day; I think today this post is perfect.
The recipe has Ancho Chili Powder. If you are wondering if it is going to have too much heat, don’t worry because ancho chili powder is a ground powder made from the poblano pepper. It is called ancho when it is dried. It is also dark, smokey, with rich flavor. It is considered mild, so perfect if you don’t like too much heat; just enough. There are times when a poblano pepper could have more heat than usual, though. You won’t find that in this dish.
The recipe also uses Cumin Powder. This spice has origins from the East Mediterranean to East India; used in many types of cuisines.
During the Middle Ages it was thought that the use of cumin would keep the chickens and lovers from wandering…..
It is also the second most used spice, after black pepper, in the world.
Years ago I went to a cooking class given by Gretchen at a home in Bethany Beach. I have modified this recipe here or there a bit. Yes, made it my own. Here it goes:
Ancho Chili and Black Bean Chicken
4 boneless chicken breasts (about 1 1/4 lbs)
4 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup green pepper
1 tablespoon fnely chopped jalapeno (to taste, or not at all)
1 tablespoon Ancho Chili Powder
1 tablespoon Cumin Powder
1 1/2 cups chicken broth (I used low sodium, organic)
1 can petite diced tomatoes, drained
1 can cooked black beans, undrained
cilantro, optional
Cubed avocado for garnish
You can either prepare the dish with the whole boneless chicken breast or cube them, like I did. If you like thighs better then get the ones that are already deboned; you will get more meat.
Season the chicken with salt and pepper. If you are on a low sodium diet, then you know what you need to do.
In a heavy skillet heat 2 tablespoons of the olive oil over medium high heat. Add chicken and sear until well browned on both sides. Transfer the chicken to another plate.
Then, reduce heat to medium.
Add 2 tablespoons olive oil to the skillet. Add 2 cloves of garlic, 1 cup diced onion, 1/2 cup green pepper, 1 tablespoon of chopped jalapeno, if desired.
Then saute for a couple of minutes. Add 1 tablespoon ancho chili powder and 1 tablespoon of cumin. Continue to saute on that medium heat until fragrant.
Add 1 1/2 cups chicken broth, bring to a boil and add 1 can petite tomatoes, drained. Bring to a simmer. Cook until slightly thickened; about 6 minutes or so. Then add 1 can black beans.
Return chicken and juices to the skillet; reduce heat to low.
Simmer until heated through; nice and hot. At this point, if you would like to add the cilantro, then do so. Serve it over rice and garnish with cubed avocado.
Rice: You can use any rice you like. I used on this particular night a blend of black and mahogany rice, Lundberg Black Japonica. It is grown in the Sacramento Valley.
Please note that this recipe is gluten free.
Just remember, make the recipe your own. You have the basic recipe, but if you like more juice, or less beans, or more tomatoes, then experiment and enjoy it.
Have a great day….talk to you later….
January 20th, 2011
I started my website on July of 2009. I cannot believe that it has been a year and a half since I started AboutMyBeaches, written in a blog style. I think I achieved the look I wanted for the site. Clean, bright, easy to read and most of all, available to all.
I write pretty much every day. I take a lot of pictures, as well. I am not a professional, but I think you can see that in some of my posts, pictures and even recipes, since there are plenty of those too.
This is my business. I started it always with the idea that it would become a business. But, you needed to get to know me through my writings first.
You know that I have lived at the Delaware Beaches since 1981. My children were born here and I truly love the area. I have seen it grow in so many different directions; pretty much all good.
I am promoting the Delaware Beaches, Ocean City, Maryland and also Delray Beach, Florida. That’s another town that has become a second home to me. I love to walk around Delray, enjoy the restaurants and the beach and I respect the devotion that its residents have towards keeping the town the jewel it has become. All you have to do is visit this Village by the Sea and you will want to get to know it much better.
 Delray Beach, Florida  Delray Beach, Florida So, in my travels, camera in hand, I review restaurants; no credentials, but I know what I like and how I want to be treated. I also promote the arts and entertainment; I will be sure to tell you what’s going on. I hope you will log on to www.aboutmybeaches.com to find out about, events, restaurants, reviews, where to shop and what to cook for dinner.
 At Venus in Dewey Beach I consider myself “the word of mouth”. It is the best advertisement. I have written so far 530 posts. I have experienced all those posts, as well. I had to in order to pass the information on to you. On average the website is getting 5,500 hits per month. That’s between 150 to 200+ per day, depending on the subject. Most of the writings are from the Delaware Beaches, but a lot are from Delray Beach, Ocean City and from wherever I find myself at a particular time.
 Milton Theatre  The whale that washed up in Fenwick
Advertising on AboutMyBeaches is as follows:
$500 for 1 year
$300 for 6 months
$200 for 1 year if you are only using a business card
At the bottom of the website you will find my contact information.
I have a webmaster that will put your website on my site. The day the website goes on, anyone reading my posts will be able to access your website with just a click. That ad is your spot for the time contracted. Go on www.aboutmybeaches.com right now and see for yourself by testing the other ads already there. If this is the first time you are reading my post, then check the whole site. I can guarantee you that you will find it interesting and some times even entertaining.
 Greyhound in Dewey Beach  New in Lewes
You bet you will get my personal attention. Once you advertise on AboutMyBeaches, that’s what you will get. If you need to announce something immediately, then all you have to do is send me an e-mail. I will post your information on the website and then is good to go. Once I post, then I send it to Facebook, my personal one and the one for AboutMyBeaches. After that I send it to Twitter and then to Linkedin.
It really is inexpensive. Think about it, $500 for one year is about $1.36 per day.
I don’t take these coastal towns for granted. It really is great living here and visiting the other beach towns that I do. I don’t even take my AboutMyBeaches for granted either. I have learned so much.
For 2011, so many places to be revisited and so many other ones to be discovered; trying to keep it interesting, yes, I am a local but not a native and word of mouth is Priceless!!
Talk to you later….you know I will….
January 8th, 2011
“A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.” lord byron
We really would be in trouble if that was true. Nevertheless, I had lobster on New Year’s Eve. And even though it was lobster; the dinner was casual, in front of the fire place. I still don’t have a working oven. Can you believe that? It has not been that bad, though.
I was thinking, why is it that some of the specialty foods are only to be eaten on special occasions? I think that every time you sit at the table, it should be special. The food should be prepared from the heart; like you mean it.
This recipe is a Lobster Newburg. Actually, this is an American dish. I added small peas to give the dish contrast and color. The dish was to also be baked, but I did not see any need to it; nor did I have the oven to do that. So here it goes.
Crepes with Lobster Newburg
2 1/2 cups lobster meat (I got 3 small lobsters)
2 tablespoons butter
1/2 lb. mushrooms, thinly sliced
1/2 cup frozen petite peas
2 cups medium cream (I mixed 1 cup of heavy cream and 1 cup of half and half)
1/2 tablespoon flour (I used Arrowhead Mills, gluten free baking mix)
1/4 cup dry Sherry (remember? a little more of this or a little less of that)
1 cup cream (heavy)
1 teaspoon paprika
Salt and pepper to taste (I did not use salt)
Crepes
I had the market cooked the lobsters and as soon as I got home I got the meat out and put it aside. Chop it but you still want to see nice chunks of lobster.
In a large skillet melt butter and saute the mushrooms for a few minutes. Add the lobster and peas to heat through. Don’t overcook it, please.
Heat, but do not boil, the cream sauce and add sherry to it. Then add the egg yolks to the heavy cream and combine. Then add it to the cream sauce. If you think that it is too thin then add the flour and wisk it in quickly. Add the paprika and seasonings.
Note: As you can see there are 2 creams; one is the cream sauce and the other is the 1 cup of heavy cream. To that cup of heavy cream you will be adding the egg yolks. A little confusing, I know.
Add the cream to the lobster, mushroom and peas. Again just heat it through. If you want you can just turn it off while you are preparing the crepes. It should not take long.
Crepes
This recipe for crepes can be made ahead of time; even the night before. Just cover and refrigerate. It is a basic recipe and can be used plain with just a bit of honey on top or as a stuffed crepe.
3 eggs
2 tablespoons all-purpose flour ( I used Arrowhead Mills gluten free baking mix)
1 tablespoon water
1 tablespoon milk
A pinch of salt
Combine all of the above and stir until the ingredients are the consistency of thin cream.
In a 10 inch non-stick frying pan or crepe pan, melt 1 tblsp. of butter. When it bubbles, pour some of the batter, enough to cover the bottom with a thin coating. Cook a couple of minutes and with a large spatula flip it over and cook on the other side for a few minutes, as well. Take it out of the pan and continue with the rest of them using butter as needed. I made four of them and had left-over batter.
After I filled the crepe I put extra sauce on top. It turned out very nice and the combination of flavors was good. If you do not like Sherry, then you can use Madeira. Lobster Newburg was originally prepared with Madeira wine but it seemed that it was thought to be too sweet.
As you can see from my pictures I had steamed asparagus as a side dish. You can prepare your favorite vegetable or just a salad. You know, make it your own.
This is a rich and flavorful dish. You might just want to have one crepe and save the rest for another day.
It can serve 4 people easily.
Enjoy it and the next day….do extra exercises….talk to you later…
 
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