Food Friday: In Praise of Leftovers


This is a repeat of an earlier Food Friday Thanksgiving column, because we are still trying to recover from yesterday’s holiday feast. We hope you enjoyed your Thanksgiving as much as you are going to enjoy the leftovers!

And here we are, the day after Thanksgiving. Post-parade, post-football, post-feast. Also post-washing up. Heavens to Betsy, what a lot of cleaning up there was. And the fridge is packed with mysterious little bundles of leftovers. We continue to give thanks that our visiting college student is an incessant omnivore. He will plow systematically through Baggies of baked goods, tin foiled turkey bits, Saran wrapped-celery, Tupperwared tomatoes and wax papered-walnuts.
It was not until the Tall One was in high school that these abilities were honed and refined with ambitious ardor. His healthy personal philosophy is “Waste not, want not.” A sentiment I hope comes from generations of hardy New Englanders as they plowed their rocky fields, dreaming of candlelit feasts and the iPhones of the future.

I have watched towering constructions of food rise from the plate as he constructs interesting arrangements of sweet, sour, crunchy and umami items with the same deliberation and concentration once directed toward Lego projects. And I am thankful that few of these will fall to the floor and get walked over in the dark. Of course, now there is the dog, Luke, so nothing much makes it to the floor.

I have read that there may have been swan at the first Thanksgiving. How very sad. I have no emotional commitment to turkeys, and I firmly belief that as beautiful as they are, swans are mean and would probably peck my eyes out if I didn’t feed them every scrap of bread in the house. Which means The Tall One would go hungry. It is a veritable conundrum.

The Pilgrim Sandwich is the Tall One’s magnum opus. It is his turducken without the histrionics. It is a smörgåsbordwithout the Swedish chef. It is truly why we celebrate Thanksgiving. Please keep in mind that the dark ooze in the illustration of the sandwich above this story is not my rich, homemade gravy, made after many hours of precise turkey basting. It is barbecue sauce, from a bottle, without which, no decent, self-respecting Pilgrim Sandwich (in our house) is devoured. And pray note the unique side dishes: corn bread and a spare pig-in-blanket. Round One of Leftovers vs. The Tall One.

This is way too fancy and cloying with fussy elements – olive oil for a turkey sandwich? Hardly. You have to use what is on hand from the most recent Thanksgiving meal – to go out to buy extra rolls is to break the unwritten rules of the universe. There are plenty of Parker House rolls in your bread box right this minute – go use them up!

This is a recipe for simpletons. Honestly. And was there Muenster cheese on the dining room table yesterday? I think not.

And if you are grown up and sophisticated, here is the answer for you. Fancy Thanksgiving leftovers for a grown up brunch:http://www.saveur.com/article/Menu/A-Brunch-For-The-Day-After-Thanksgiving

Here are The Tall One’s ingredients for his signature Pilgrim Sandwich:
Toast (2 slices)
Turkey (2 slices)
Cranberry Sauce (2 teaspoons)
Gravy (2 tablespoons)
Mashed Potatoes (2 tablespoons)
Stuffing (2 tablespoons)
Barbecue Sauce (you can never have too much)
Bacon (if there is some hanging around)
Mayonnaise (if you must)
Lettuce (iceberg, for the crunch)
Celery stalk (more crunch)
Salt, pepper
And now I am taking the dog for a run before I consider making my own sandwich.

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. “
-Calvin Trillin

Food Friday: A Fabulist Friendsgiving


On Thanksgiving some folks enjoy football as well as the food and festivities. I am entertaining a fantasy gathering of my own devising – some writers and cooks who would bring an element of élan, as well as elegance, to any meal. I wasn’t alive for the Algonquin Roundtable. I was too young for Warhol’s Factory. I didn’t go to Harvard, so no Lampoon for me. And now, aging and terminally uncool, I live oh so far, far away from hipster Brooklyn to even qualify for a walk-on bit on Girls. I am sadly suburban. At least I can cast my own fabulist get together. Here is how Friendsgiving could be at my house.

“Food is an important part of a balanced diet,” announces Fran Lebowitz as she swings open the front door. The next one on the doorstep is John Cheever. “I’ve always had a great many cocktails before Thanksgiving dinner, and I have no intention of changing my habits until I have to.” He moves swiftly to the improvised bar in the corner of the living room. I hear ice clinking in his Delmonico glass.

A John Cheever Whiskey Sour
3 ounces whiskey
2 tablespoons lemon juice
1 teaspoon superfine sugar
3 ice cubes
1 orange peel
1 Maraschino cherry

Our wise and level-headed friend Amanda Hesser, from Food52, has this sage advice for a Friendsgiving meal: “Plan for your turkey to finish roasting 2 hours before dinner so you can carve it, arrange it on a platter, dampen it with some gravy, and simply rewarm it in the oven 15 minutes before you serve it. See how it lowers your blood pressure and frees up your oven! Sit down and have a cocktail with everyone!” Cozily, she and John Cheever have their stocking feet up on the ottoman, laughing heartily.

Hovering in the kitchen, and peering disappointedly into the oven at the roasting turkey is Calvin Trillin, “I have been campaigning to have the national Thanksgiving dish changed from turkey to spaghetti carbonara,” he says to an attractive dark-haired woman. “Everything you see I owe to spaghetti,” Sophia Loren confides. They clink their John Cheevers.


Calvin and Sophia engage Nora Ephron in a lively discussion about the mashed potatoes. She confesses in a conspiratorially fashion, “I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.” A.A. Milne and Piglet are sitting at the kitchen counter, earnestly nodding in agreement. “If a man really likes potatoes, he must be a pretty decent sort of fellow,” they chime in. Giggling. Oh, my.


Martha, that showoff, has brought two kinds of stuffing. Which is a good thing, because I won’t eat the one with oysters. http://www.marthastewart.com/1038818/oyster-and-cracker-dressing Give me cornbread and sausage stuffing any day! http://www.marthastewart.com/337095/cornbread-and-sausage-stuffing Her apron matches her potholders and the curtains she has just installed in the kitchen. Jonathan Swift is trailing Martha rather closely. I hope he hasn’t knocked back too many John Cheevers!
“He was a bold man that first ate an oyster,” he murmurs knowingly into her shell-like ear…

In charge of the dinner rolls is James Beard, who pronounces over the hum of the cocktail enthusiasts: “Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!” He deposits a large breadbasket on the sideboard, and adds a dish of the best butter, too. He samples a roll, and nods approvingly, before gliding over to the bar.

Carl Sagan is holding court near the sideboard, slyly eyeing the desserts.“If you wish to make an apple pie truly from scratch, you must first invent the universe,” he announces to Neil Degrasse Tyson. Robert Krulwich and Jad Abumrad eavesdrop wildly. Too many John Cheevers in this corner of the room!

Apple pie, by Sam Sifton: http://cooking.nytimes.com/recipes/12320-apple-pie

Erma Bombeck and Julia Child stand by a bookcase, assessing our collection. “What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?” asks Erma. Julia, enthuses, “People who love to eat are always the best people.” Garrison Keillor, who is never a man to tolerate a moment of deadening silence adds, “Sex is good, but not as good as fresh, sweet corn.” He is smug when they assent.

As we walk in to dinner I heard Cesar Chavez opine to Woody Guthrie, “If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”

Have a wonderful Friendsgiving!

“After a good dinner one can forgive anybody, even one’s own relatives
–Oscar Wilde

It’s Friday the 13th – Kitchen Disasters Ahead!


With Thanksgiving and Christmas and other major food fests coming swiftly at us, not to mention ritual workplace cookie-exchange season, our lives are about to get more kitchen-centric than usual. And more time spent in the kitchen means the odds of cooking disasters are greatly increased. There must be an insurance actuary who can give us the real statistics, but I would say that for every dozen batches of sugar cookies, at least 17% will scorch. For every ten turkeys roasted, 2.75 will be overdone. For every 144 dinner rolls baked, someone will forget 22% of the time that the recipe called for baking powder, not baking soda.

Life is about to get messy, and here are a few helpful household hints to get you through this Kitchen Season. Martha may have some fancier solutions, so be sure to look them up on her website. But I think more practical advice comes from my wise and sagacious friend Chris, who advises that you should always keep a Stouffer’s family-sized lasagna in the freezer in case of a major disaster. A word from the wise!

Too much salt in the soup:
Toss in a boiled potato, which should act like a sponge and soak up extra salt. If you don’t keep spare boiled potatoes hanging about, use a bag of instant rice – keeping the rice in the bag. Or you can cook the rice, purée it, and add it to your soup a tablespoon at a time.

Overbeaten egg whites:
Always add a few drops of lemon juice to prevent over-beating your egg whites. Note to self – keep lemons on hand.

Lumpy gravy:
Pour the cumbersome gravy into a food processor or blender and purée until smooth (you may need to add some warm broth). Be sure the lid of the blender is on tight – you do not want to wipe gravy splatters off your cabinets on Thanksgiving. Alternatively, try using a whisk. The beating should eliminate lumps and frustration. A spa treatment for the harried cook!

Burnt pie crust:
Cut off the burnt bits, or file them down with a nutmeg or cheese grater. They do things like that on The Great British Bake Off all the time! And if it is a sweet pie, you can never go wrong with the judicious application of artistic whipped cream. If it is a meat pie, try masking with some scrumptious bacon. Keep copious amount of heavy cream and bacon on hand.

Forgot to buy buttermilk?
Use regular milk, but add a couple of tablespoons of lemon juice or vinegar to sour the milk.

Too spicy?
Dairy is always the answer. Cut the spiciness in a sauce, chili, or soup by stirring in plain yogurt, sour cream, buttermilk or cream. Add some dark chocolate to chili. Note to self: stock up on dark chocolate.

Sticky rice?
If it is only a little bit sticky you can toss it in a colander and rinse it under some warm water, and use your fingers to separate the grains. Remember that Julia Child believed that you can work miracles in the privacy of your own kitchen.

Overcooked meat?
The best way to fix overcooked beef or chicken is to add some liquid. Place the meat in a casserole dish and pour in a few cups of hot chicken or beef broth, cover it, and let it sit. This might not work at Thanksgiving (or Christmas) when people have rather stereotypical notions of how Norman Rockwell would serve the meat, but you are creative! Keep lots of broth on hand, just in case.

Too much salad dressing?
Put the salad in a clean bowl. Add more salad. Or you can run it in a salad spinner. Better yet, keep the salad dressing in a cruet on the table, and let folks dress their own salads. All the skinny minis will prefer it that way.

Broken Cakes or Cookies?
When the cake crumbles as it you take it from the pan, or the dog knocks over the platter where the cookies are cooling, snatch up as many as you can before the dog gets them, and layer the broken bits in parfait glasses, alternating with swathes of whipped cream and all that fresh fruit you are keeping for just such an emergency.

You can cover for almost any natural cooking disaster with a good story, wine and whipped cream. But don’t serve undercooked meats or anything that smells odd. Use a meat thermometer. And get the Stouffer’s lasagna out of the freezer, and place it lovingly in the oven. It will be a memorable event, and it might well get you out of having to entertain all the relatives for a few years.

• Read the recipe before you begin cooking.
• Make sure you have all the ingredients or substitutions on hand. Check for lasagna.
• Set a timer.
• Don’t measure ingredients over the cooking pot or the mixing bowl. Gravity is a natural ally of cooking disasters.
• Always know where the dog is. Luke the wonder dog managed to snatch a slice of pizza from a china plate on the kitchen counter the other day. Without moving the plate! I didn’t even hear his doggy chortles of delight as he scarfed the slice down, and I was just in the next room!What an amazing skill set that dog has! Imagine what he could do to a plate of cookies, or a resting, recently roasted turkey!

“Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one’s cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes.”
― Julia Child

Maryland 3.0: From Broadway to Denton Pastry Chef to National TV Show


There are quite a few things entrepreneurs check off their list as they launch a new business. A good business plan and location always are included, but as Steve Konopelski of Turnbridge Point in Denton can tell you, there’s nothing better than making sure you get on a nationally-televised network when you open your doors.

And that’s what Steve did when he, and his husband, Rob Griffith, opened up their bed & breakfast inn after more than a decade living in New York as a professional Broadway dancer (Steve) and attorney (Rob). With a culinary arts degree in baking, Konopelski trained for years before making the big leap to have his own business. He also decided on a whim to try out for a new baking competition show on the Food Network and against thousands of other great bakers, won a place on the Holiday Baking Championship this fall.

In his Spy interview, Steve talks about his Hollywood experience and also the challenges running a small business as well as the joys of running the business, baking lessons, and feeling welcomed in Denton.

This video is approximately four minutes in length. Images and additional video provided by the Food Network. The Holiday Baking Championship on Sunday evenings at 9. 


Garden Club of the Eastern Shore Plans Lecture on Migrating Birds

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Garden Club of the Eastern Shore Invites you to Migrating Birds and Delmarva Nesting Foundation with Mike Rajacich founder and executive director of DNF. Join us to learn more about migrating birds and supporting their nesting habbits. Delmarva Nesting Foundation, Inc. (DNF). Founded in 2009, the organization’s mission is to increase the population of Wood Ducks, Ospreys, Purple Martins and Bluebirds on the Delmarva Peninsula by installing, maintaining, and monitoring artificial nesting structures on both private and public property and providing consultation on habitat development. FREE admission…Open to the public

Wednesday, Nov. 11 at 11:15 AM
Oxford Community Center,
200 Oxford Rd. • Oxford MD

Food Friday: Cocktails from Beyond


At first I was going to put together a compendium of disgusting Halloween-themed cocktails that involved pumpkin flavored vodka, and chocolate martinis, olive and lychee eyeballs, and a lot of dry ice for special effects. Nonsense. I finally came to my senses when I wandered down the garden path of idle curiosity, which as you know, has a deleterious effect on cats. Instead I wondered about what we could offer to our favorite dead writers, should they come a-calling this Saturday night, when the adults will reclaim Halloween as their own. While not exactly the Proustian query posed by Vanity Fair every month, this is a broad survey of some writers I think would be amusing at a ghostly Halloween cocktail party.

Noel Coward said that the perfect martini could be made by “filling a glass with gin then waving it in the general direction of Italy”. Fill your glasses and join me on our ghoulish visit to a moonlight cocktail party. No enchanted cocktail hour would be complete without Ernest Hemingway, who tops every dead-writer-cocktail-survey I encountered. His poor mother. I have been to his house in Key West and skritched some of his cats with their polydactyl toes. The house has some admirable verandahs, which shriek out for a séance and Coward’s Madame Arcati inviting our favorite roués and decorous dead to join us once more for some ocean breezes and Bloody Marys. http://www.hemingwayhome.com/

“To make a pitcher of Blood Marys (any smaller amount is worthless) take a good sized pitcher and put in it as big a lump of ice as it will hold. (This to prevent too rapid melting and watering of our product.) Mix a pint of good Russian vodka and an equal amount of chilled tomato juice.
Add a tablespoon full of Worcestershire Sauce. Lea and Perrins is usual but you can use AI or any good beef-steak sauce. Stir. (with two rs) Then add a jigger of fresh squeezed lime juice. Stir. Then add small amounts of celery salt, cayenne pepper, black pepper. Keep on stirring and taste to see how it is doing. If you get it too powerful weaken with more tomato juice. If it lacks authority add more vodka.” https://www.thrillist.com/vice/ernest-hemingway-s-favorite-drinks-with-quotes-whiskey-wine-absinthe-bloody-marys

Bob your hair, rouge your knees, and get out your ropes of pearls. Scott and Zelda have arrived in Key West. The Fitzgeralds were very, very fond of Gin Rickeys. We can swoop around the porches, imagining our own jazzy music, swaying with the palm tress, drinking these sweet concoctions: http://on.aol.com/video/f–scott-fitzgeralds-gin-rickey-recipe-and-bukowskis-boilermaker-517940317 Whatever gin they have not reserved for their infant daughter’s night time bottle, we can spirit away to make Gin Rickey cocktails.

John Cheever’s specter conjures up a solemn progression of cocktails. Avoid him, because he will want to go swimming. Instead, let’s look for Evelyn Waugh, who is merrily mixing some of his favorite stingers at the bar. I can summon up the image of the angelic Cary Grant, ordering a round of them for the flock of church ladies, crowding his tête-à-tête luncheon with Loretta Young in The Bishop’s Wife. Stingers are deadly. Trust me. I have been stung.

Evelyn Waugh’s Stinger

2 ounces brandy
¾ ounce crème de menthe
½ ounce dry vermouth or bourbon

Directions: Shake with ice. Pour into a chilled martini glass or Old Fashioned glass.

Sad ethereal wraith Carson McCullers has been hard at it since breakfast. Her tea packs a deadly punch:

Long Island Iced Tea Recipe

1⁄2 ounce gin
1⁄2 ounce vodka
1⁄2 ounce tequila
1⁄2 ounce. light rum
1⁄2 ounce Cointreau
3⁄4 ounce lemon juice
Top with cola
Lemon wedge

Pour all ingredients except cola and garnish into a cocktail shaker filled with ice cubes. Shake, and then strain into a Collins glass filled with ice cubes. Add cola until color of tea. Garnish with lemon wedge. Serve with two straws.

Edna St. Vincent Millay was very fond of the Between the Sheets cocktail. This party could be getting interesting.

3/4 ounce brandy
3/4 ounce light rum
3/4 ounce triple sec
1/2 ounce lemon juice
Lemon twist for garnish


Dorothy Parker and the Algonquin set are cackling over a hot Ouija board in the corner. Their Whiskey Sours have been evaporating by the pitcher-ful. “I wish I could drink like a lady. I can take one or two at the most. Three and I’m under the table. Four and I’m under the host.” http://www.foodnetwork.com/recipes/ina-garten/fresh-whiskey-sours-recipe.html

Rushing out from the eternal New Yorker magazine offices in the sky, Mr. E.B. White shares his favorite Martini recipe: “Equal parts lime juice, apricot brandy, honey, and dry vermouth. Stir this all together (you only need a tiny amount of the whole business), then add 4 times the amount of gin. Plenty of ice, stir, and serve.” Wowser. Three martini lunches, indeed! http://paperandsalt.org/2012/03/08/the-cocktail-hour-e-b-white/

There is a whole lot of gin going on at this imaginary party. Since Halloween falls on a Saturday this year, Mr. Friday and I will chill a charming bottle of Prosecco, and sit on the balcony and watch the little hobgoblins and ghosts bob about in their Halloween euphoria. The ghostly writers and folks from my imagination are having a little shindig at the cemetery if you’d like to go out and meet them. They are just dying to see you.

“I began to think vodka was my drink at last. It didn’t taste like anything, but it went straight down into my stomach like a sword swallowers’ sword and made me feel powerful and godlike.”
― Sylvia Plath

Food Friday: Time Travel is All in Your Head


There are as many schools of thought about macaroni and cheese as there are pasta shapes. I am famously fond of Kraft Macaroni and cheese because, like Proust’s petite madeleine, it immediately transports me back to a Washington College dorm in the 1970s and I am cooking with Shirl. Cue Steely Dan! We don’t need a flux capacitor or a DeLorean to engage in a little slick time travel. We have cheesy special effects in our very own home kitchens.

But feed me a lumpy béchamel sauce and I am flung backward in time and am struggling in the Home Economics kitchen in Dolan Junior High, where I could not sew an apron, and they wouldn’t let me take print shop because I was a girl. I can still seethe with righteous adolescent resentment! http://www.epicurious.com/recipes/food/views/white-sauce-or-bechamel-sauce-40046

First, as I was taught in that nightmarish home ec class, you must add salt the macaroni water. And do not even think about adding oil to the water! I stopped Mr. Friday from making this egregious mistake last week. (Shop class must have addled his brain!) The salt flavors the macaroni (or the pasta if you are playing sophisticated grown up cook), and while he misguidedly believed that adding the oil to the water would keep the macaroni pieces from sticking together. What he didn’t realize is that it would be like slathering on a Teflon coating, and none of the precious cheesiness would be able to penetrate the tender, suggestible, easily transmuted macaroni.

In my youth I also entertained a fondness for Stouffer’s macaroni and cheese, found in the freezer section. I liked it best with a thick coating of black, carbonized cheese, scorched over the surface of the rectangular individual pan. I attribute this to cooking in a toaster oven, which could also make frozen pizzas taste hellishly good. I like some things burnt and crispy, and mac and cheese is a dish redolent with crunchy memories. Which is why Amanda Hesser’s Baking Sheet Macaroni and Cheese is brilliant! https://food52.com/recipes/2534-baking-sheet-macaroni-and-cheese Everyone gets a generous serving of crunchy cheesy goodness without the carbon build up.

Monday nights were mac and cheese nights when the Pouting Princess and the Tall One were still living under our roof. Sadly, they have flown the coop, and we are left to figure out something for dinner that won’t be too tempting – those 10,000 steps daily won’t get any easier if we keep scarfing down the kazillion calorie Velveeta mac and cheese from our childrens’ childhoods. Rachel Ray shows us the slimming way: http://www.rachaelraymag.com/recipe/skinny-fettuccine-alfredo/

Here is a recipe I pull up when we are throwing caution to the wind, and want a carb-laden dinner after having a rather too-vigorous Monday:

3 tablespoons melted butter
3 tablespoons all-purpose flour
3 cups uncooked pasta (penne, elbow, ziti)
3 cups scalded milk
2 cups grated cheese (Cheddar, Monterey Jack, Munster)
1 cup grated Velveeta (we use Gruyère now)
½ teaspoon chicken bouillon (paste from a jar or that new Knorr Homestyle Stock)
A pinch of salt
A pinch of cayenne

Melt butter in a saucepan over medium heat. Sprinkle the flour over the butter. Cook, stirring constantly, for about 2 minutes. In a large saucepan, cook the roux for about two minutes, add scalded milk and chicken bouillon, stir constantly bringing it to a boil – just. Add grated cheese and Velveeta (or the Gruyère), lower the heat and cook until the cheese has melted and the sauce is smooth and creamy. Set aside. Boil the pasta in salted water, stirring occasionally, until done. Drain the pasta, and pour it into the saucepan with the cheese mixture. Let stand for about 5 minutes, stirring every once in a while. The cheese mixture will thicken as it blends with the pasta. We like to serve it with a little cloud of fresh shaved Parmesan cheese on top. And some black pepper, too.

I have always been a little leery of the Southern breadcrumb variations and other add-on ingredients. (I can be an obnoxious purist for the most inconsequential of windmills.) I also have doubts about the addition of truffles, lobster, pimento, crabmeat, Andouille sausage or jalapenos. But what can you expect from someone who would happily eat leftover Thanksgiving turkey on Pepperidge Farm white bread with Hellman’s mayonnaise three hundred and sixty-five days a year? Luckily the folks at About Food are a little more epicurean and open-minded: http://southernfood.about.com/od/macaroniandcheeserecipes/r/classic-macaroni-and-cheese.htm

We are linked to the past through some of our earliest recollections of meals and smells and people we love and unfolding events. Go rustle up a nice warm sheet of crunchy mac and cheese, invite someone over to dinner and make another happy memory. Cue Steely Dan.

“Part of the secret of a success in life is to eat what you like and let the food fight it out inside.”
–Mark Twain

Denton’s Steve Konopelski to Teach Thanksgiving Baking

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Steve Konopelski, pastry chef and owner of Turnbridge Point bed and breakfast in Denton will be teaching a four-part Thanksgiving baking series throughout November. Konopelski is a classically trained pastry chef who will soon be competing in Food Network’s Holiday Baking Championship, which premiers on November 1st at 9:00 p.m.

The Thanksgiving baking series includes four classes. The first class on November 3rd will feature two pie recipes and tips for making the perfect homemade pie crust. The second class on November 10th will focus on decorating techniques for cakes and cookies. The third class on November 17th will feature four different cookie recipes that incorporate fall flavors. The final class on November 23rd will feature sweet and savory breakfast breads.

“Baking is a true art form,” says Konopelski. “I love helping people create something they’re proud to show off and share with others. Thanksgiving provides the perfect opportunity to do that.”

Before graduating at the top of his class from the renowned French Culinary Institute, Konopelski was a Broadway performer. His theater background helps him create a class atmosphere that is engaging and fun. “We’re learning professional baking techniques, but we’re also laughing a lot,” says Konopelski, describing his teaching style.

All classes will be held from 6:00 – 9:00 p.m. at Chesapeake Culinary Center at 512 Franklin Street in Denton. Registration is available online at www.TurnbridgePoint.com. The class fee is $100 per class or $350 for the entire four-part series. For additional information, please contact Turnbridge Point at 443.448.4782.

Time and Thyme at Pickering Creek with New Sundial: Spencer Garrett Explains November 5

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A newly installed sundial was dedicated at the Pickering Creek Audubon Society Hoedown on Sun., Oct 11. Cutting the ribbon are (left to right) Cemmy Peterson, President of the Pickering Creek Board of Trustees, and Spencer Garrett, President of the Chesapeake Bay Herb Society, while CBHS member Gwen Siegmann watches. Holding the ribbon are CBHS members Jackie Garrett and Dana McGrath.

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The sundial was created by CBHS. Several children demonstrate how you to stand upon the month of the year and let your shadow fall upon the time of the day. The new sundial replaces one that was built by interns as a special project about 10 years ago. Over time the stones subsided and the sundial was lost.

The Chesapeake Bay Herb Society found the buried stones and began the task of recreating it with a more permanent substrate. Digging began last fall and, with help from dedicated volunteers the new structure now welcomes visitors.

Spencer Garrett, who did much of the research for the new sundial, will discuss the history of sundials during the next CBHS meeting Nov. 5 at 6:00 pm. The meeting at Immanuel Lutheran Church, 7215 Ocean Gateway, Easton, features an herbal potluck dinner, a short business meeting and the presentation. The theme for the November meeting is a vegetarian Thanksgiving. For more information, call (410) 827-5434 or visit www.ChesapeakeBayHerbSociety.org.

Unity Ends Season with Burning Bush Bonfire October 24

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Burning Bush Bonfire, a celebration highlighting the beauty and significance of native plants, will take place at Unity Church Hill Nursery on October 24 from 4-8 P.M. Festivities include live music, craft beers, local wines, great food, and a bit of education. Admission is free.

At 4 PM Eric Buehl will talk about “Plants with Bad Habits” and conservation planting. He will then lead a walk through the nursery for a show and tell, highlighting native plants that thrive in the mid and upper Eastern Shore Region. There is no charge for Eric’s presentation, but those wishing to attend should call 410-556-6010 to reserve a space.

Robin Affron from Adkins Arboretum will be staffing a table, Barbara Ellis will be signing her book, “Chesapeake Gardening & Landscaping ,” and staff from the Church Hill Theatre will be on hand with information on upcoming performances. A portion of the proceeds from the sale of beer and wine from this event will help support the Theatre.

Egalitarian and The Dinkendo Family Band will entertain guests with their lively music. At dusk non-native invasive plants will be placed on the bonfire to be welcomed back to the earth as ashes. Unity will serve complimentary hot cider and s’mores by the fire, and The Black Burro Food Truck will be selling their delicious tacos and burritos.

Eric Buehl is a Regional Watershed Restoration Specialist with the University of Maryland Sea Grant Extension Program.
“The University of Maryland is an Equal Opportunity Employer and Equal Access Programs”

Unity Church Hill Nursery is located at 3621 Church Hill Road, Church Hill, MD. For more information regarding this event call Unity at 410-556-6010.