Monthly Archives: July 2016

A different side of me

Short blog today on what I did last evening.  For several years now our friend Allen has invited us to go with him to attend an organ recital at an old mansion like house in Mt Gretna.  We were fortunate enough to be able to attend what will be the last recital in this house.  It is an amazing experience as the living room is filled with chairs and the couches are rearranged so to squeeze in 50 or more people.  I was fortunate enough to land a second row seat and have a short video (posted on my face book page) of the amazing music coming from this even more amazing instrument and extremely talented young man.

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Ryan has studied the organ since the age of six. He continues his studies of organ performance at Indiana University, and what an impressive performance he gave last evening.  Two of my favorites were the beginning and ending Johann Sebastian Bach renditions of Prelude in E Major “St. Anne”  and Fugue in E Major “St. Anne.  Each having some notes from “Oh God our Help in Ages Past” and a tribute to these recitals that have been going on for 20 years.

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My absolute favorite was a piece by Marcel Dupre, “”Cortege et Litanie – Op.19, No. 2”  This music had a single note melody and crashed into multiple notes which in a round and round manner ended in an fantastic array of incredible music.

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Mantle piece on large fireplace.

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Food delights await a happy crowd of people.

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And that is the cultured side of me, you may not have known existed.

Have a delightful summer.

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Eating our way through the Eastern Shore

The Eastern Shore. Here in Pennsylvania we await your early strawberries, and corn and particularly your melons!  We stop at the roadside stands to carry away your produce as we drive home from the beach.  Last week we spent three lovely days on the Eastern Shore as guests of SAT – 7.  We do volunteer work for this company who produces TV shows for Christians in the Mid East and North Africa.  We were treated like heads of state, like some one really important, like family.  It was a great three days.   My first big treat was lunch at the Tide Water in Easton.

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While my husband was fishing and eating meat salad (what we call pork and pickle) and crackers, I was breaking into the largest crab cake I have ever seen. I had to ask, “where’s the filling?”  Because there was none!  It was all crab and it was delicious! I ate three quarters of it before I remembered to take a picture. My plate is the one on the bottom of the photo.  Oh Yea!!

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It was server on a roll with lettuce and tomato.  I just made a sandwich out of them and ate the crab cake as is.

Then desert:  Smith Island cake, can you believe this cake, a lot of people around here know about it, but this is my first.  After that crab cake, we split the cake three ways.  This is the lemon variety, so light and yummy.

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Another day another restaurant, this is the Town Dock at Saint Michael’s with waterfront outdoor seating. I boxed half of my sandwich to share with Dick later.  Enjoyed lunch with these two lovely gals on a beautiful warm day.

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The horse’s name is Peter the Apostle and he is a story all his own.

Next is an evening picking hard shell crabs, I mean who wouldn’t want to.  We love picking crabs, these were the large variety and very full of meat.  We enjoyed them at The Suicide Bridge restaurant in Hurlock.  I looked up the history of the place and sure enough it is a place where several people have come over the years to jump off the bridge. The local people have always referred to it as suicide bridge.

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The setting of the place is so beautiful, I can’t imagine having that purpose in mind when coming here.

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The crabs are the real draw today, and they are worth the drive to this place in the country side.

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On the way back to Easton, we watched deer grazing in the fields and saw that if we hurried we could catch a sunset on a dock in the little town of Choptank. We made it.

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Not all the eating took place in the restaurants, in the office we were treated to a marvelous hot crab dip and Ruth shared the recipe.  Serve it with crackers or bread chunks.  I could have made my whole lunch on the dip. Thankfully I didn’t, but I had my share.

 

Hot Crab Dip

oven at 375    bake 25 – 30 minutes

1  8 oz block cream cheese (softened)

2-3 Tbs butter

1-2 Tbs heavy cream

1 Tbs old bay seasoning

1 tsp lemon juice

salt and pepper

1/2 lb Crab meat

top with cheddar cheese and paprika

optional additions: parsley, red pepper, Green onion

Hope you have a very crabby summer.

 

 

 

 

 

 

 

 

 

 

 

 

 

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