Oils and Herbs at CBHS

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William Acosta, the owner of Olivins in St. Michaels, will demonstrate how to use his herb products in making breakfast at the Oct. 8 meeting of the Chesapeake Bay Herb Society. The society will meet at 6 p.m. at Immanuel Lutheran Church, 7215 Ocean Gateway, Easton.

Acosta is passionate about stimulating your taste buds to give you the best tasting experience you have ever had. As his company brochure says “Tasting Is Believing!” In addition to owning Olivins his interests range from flying to food and he is a personal trainer and life coach. His skills and interests combine to make him an enthusiastic explorer of the world of taste. And he invites us to share in exploring this world.

Olivins Aged & Infused Fine Olive Oil & Vinegars is located at 205 North Talbot Street.

The society usually meets the second Thursday of each month at 6 p.m. at Immanuel Lutheran Church. Meetings include an herbal potluck dinner, a short business meeting and a presentation on an herb-related topic. The theme for October is “Breakfast for Dinner.”

CBHS was formed in 2002 to share knowledge of herbs with the local community. The group maintains the herb garden at Pickering Creek Audubon Center. For more information, call (410) 827-5434 or visit www.ChesapeakeBayHerbSociety.org.

Food Friday: Pumpkin Spice Latte Season


It is the beginning of the false holiday cheer imposed upon coffee drinkers by the folks at Starbucks. They have rolled out their annual Pumpkin Spice Latte season, and this year they have added actual pumpkin to the lattes! In addition to the corn syrup and cinnamon and nutmeg and milk, now you can have actual pumpkin imbued in your over-priced, warmish morning beverage.

It is also National Dessert Month! Yesterday, at the grocery store I saw Pumpkin Spice Crème Oreos! Is nothing sacred, or holy?
Heavens to Betsy!

However shall we deal with two such odd food products? We can retaliate on a small scale, and retreat to our own kitchens and bake. The Great British Baking Show on PBS has been so delightful, even though they haven’t dealt with pumpkins, as far as I have seen. So you can wander away from the bake your own creation burgeoning with Cream Pat and short crust. I am going celebrate the season with some pumpkin cupcakes.

The folks at the Slate Culture Gabfest had Dan Pashman on their podcast this week. He has a very amusing food and eating podcast called The Sporkful. He says there is no shame in buying cans of pumpkin purée. It is easier than homemade, and just as tasty. Though he is no pumpkin pie purist. He prefers to stir his mashed up pie bits into a bowl of partially melted vanilla ice cream, with an extra dusting of cinnamon. So decide to which school you belong – the hard-working and industrious, with a soupçon of dreamy traditionalist, or just a lazy damn git like the rest of us who wants a nice, warm spicy cupcake sooner rather than later?


The pure of heart read on, the rest of us can skip down.

Pumpkin Purée
3 pounds sliced pumpkin
½ cup water

Preheat the oven to 375°F and put the pumpkin chunks on a cookie sheet with sides or a big sheet cake pan – skin-side down or up – it doesn’t matter.

Pour the water in the pan. Roast for 45 minutes until fork tender.

Remove the pumpkin from skin when it is still warm. Purée in a food processor or blender until it is smooth. Store it in a container in the fridge for about a week or freeze some of it for a later use.

I am a big fan of cupcakes. They are small, sweet and finite. We don’t live in a big hipster city, so I haven’t experienced many artisanal bakeries that specialize solely in cupcakes. Cupcakes are a temptation you don’t have to resist; they are a perfect form of portion control. Plus you can enjoy delicately peeling away the fluted paper cup, and remember that it is a lifelong skill you mastered in first grade, perhaps.

Here is a family-sized recipe for pumpkin cupcakes.

Pumpkin Cupcakes with Cream Cheese Frosting
Makes 18
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt (we like crunchy Maldon salt)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin purée (but you have yours safely tucked up in the fridge!)

Preheat oven to 350°F. Line cupcake pans with paper liners; set aside. In a medium sized bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together and set aside.

In a big bowl, whisk the sugars, butter, and eggs. Add dry ingredients, and whisk until smooth. Stir in the pumpkin purée.
Divide batter evenly among liners, I use a plastic measuring cup, either the quarter cup or the third of a cup, depending on the size of the cupcake. (Too much math for me to figure out mini cupcake measurements, though. You will need to eyeball those.) Fill them each about halfway. Bake until tops spring back when touched, or if the toothpick comes out clean, 20 to 25 minutes. Let the pan cool on a rack.

It is the taste of pumpkin pie without the holiday trappings or in-law trauma!

Cream Cheese Frosting
1/2 cup of butter (1 stick, 4 ounces), room temperature
8 ounces of Philadelphia cream cheese (1 package), room temperature
2 to 3 cups of confectioners’ sugar
1 teaspoon of vanilla – pure extract – no imitation!

Use an electric mixer and beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Then use a rubber spatula to scrape down the sides of the mixing bowl to be sure that the mixture is evenly mixed.

Beat in the vanilla. With the mixer running, slowly add in the powdered sugar. Confectioners’ sugar has cornstarch that will help thicken the frosting, as well as making it sweet. Keeping adding confectioners’ sugar until the frosting is thick enough to schmear in a satisfyingly artistic fashion across the tops of the cupcakes.

Decorate with abandon. Candy corn or sprinkles are encouraged, or the edible dragées, the silver ball bearings that Doctor Who so adores. http://www.fiction-food.com/2013/08/rose-cupcakes-w-edible-ball-bearings.html

“We fancy men are individuals; so are pumpkins; but every pumpkin in the field goes through every point of pumpkin history”
Ralph Waldo Emerson

There’s No Place Like Home at Bark In The Park 2015

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There’s no place like home. No one knows that better than a shelter dog. Talbot Humane will celebrate all the pets who have found their forever homes at its 6th Annual Bark in the Park festival with a “Homecoming” parade and dog walk, Saturday, October 10 from 9 am-2 pm at Idlewild Park, in Easton. Bark In The Park is a free family and dog festival where dogs take center stage for the love and joy they bring into our lives. The festival is kicked off with a 5K Fun Run/Walk (dogs welcomed!), followed by a Homecoming parade and dog walk, dog show, agility and tricks demonstrations, carnival-style games for you and your dog, PAWrade of adoptable dogs, live music, craft & business vendors, local veterinarians and pet services, and delicious food.

Bring your leashed dog out and join us for a great day out with your pup!

Bark In The Park is one of Talbot Humane’s biggest fundraisers, and the money raised is vital to supporting the shelter animals. This year, our community has a unique opportunity to really help homeless pets by competing for their dog (or other pet!) to be crowned King or Queen of the Homecoming Parade. The male and female pet “contestants” who raise the most money for Talbot Humane will be crowned King and Queen of the Homecoming Parade and will lead the pack on Talbot Humane float. There also will be great prizes for the dogs and their owners!

Fundraising is fun and easy and can be done in many ways. The easiest and most effective way to gain support for your pet’s bid to be King or Queen is to make your own Crowdrise page for online fundraising. You’ll be able to share photos and information on why you want to help the shelter animals and why your dog deserves to be top dog on the float! You can set up your own Crowdrise page right from the Talbot Humane website at www.talbothumane.org. You can also talk to your friends, family, co-workers about making a tax-deductible contribution to your local animal shelter on your dog’s behalf. And, you can make your own donation! It all goes straight to the animals who need you the most.

Following the 5K Run/Walk on Easton’s gorgeous Rails to Trails, this year’s Bark In The Park will feature a Doggie Spa Tent, where your dog can be pampered, groomed and all dolled-up. Canine massage, a facial, and a nail trim with optional paint will be among the spa treatments available. All proceeds will benefit Talbot Humane.

For more information and to register for all events at the 6th Annual Bark In The Park, including the 5K Fun Run/Walk, Homecoming Parade & Dog Walk, and the Dog Show, visit www.talbothumane.org and click on Bark In The Park.

Don’t miss the most fun day of the year for you and your dog!

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Baltimore Teams with Farmers to Help City Employees, Poor

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It’s a rainy Thursday afternoon in the Abel Wolman Municipal Building downtown and boxes of fresh fruits and vegetables are being carted up to the conference room by a local farmer. Baltimore City employees line up, plastic and reusable bags in hand, ready to take their share of produce for the week.

The employees are curious what they will find in their boxes. This time, the farmers brought ginger, tomatoes, and peppers.

This happy exchange happens for roughly 24 weeks, the length of growing season, at numerous city buildings in Baltimore. Both the farmers and the city employees benefit. The program, called Homegrown Baltimore Employee Wellness Community Supported Agriculture (CSA), encourages city officials and employees to pre-pay for a season’s worth of fresh produce from local farmers’ markets.

The Abel Wolman Building’s site coordinators Amanda Bates and Ashley Chouinard have tried new vegetables and recipes as a result of their participation in the program – and love seeing their favorites, like tomatoes, in their boxes. They said that having the farm deliver the produce to the office helped draw in participants.

“As soon as [city employees] saw the vegetables, they wanted in, which was really nice,” Chouinard noted.

Holly Freishtat, Baltimore City’s food policy director in the Department of Planning’s Office of Sustainability, said that this program, in its second year, is a way for employees to consume more vegetables and also creates more demand for local produce.

“Baltimore City has an urban-ag plan and we want farms to be viable in the city,” Freishtat said. “This is a market opportunity for urban farmers in the future. One of the goals here is to have more urban farms on vacant lands.”

Baltimore employees who are members of their professional society called MAPS, the Managerial and Professional Society, are eligible to participate in the organization’s wellness program, which reimburses members for healthy actions, such as join a gym, or healthy food purchases, like the local vegetables. Because of its success, this urban farm program has become a regular part of the wellness program for the 2016-2017 fiscal year, said Freishtat.

Freishtat also noted that Baltimore is the first city to use a community-supported agriculture program as a wellness incentive for its employees.

The employees get their vegetables this year from One Straw Farm, located in White Hall, Md.,and Real Food Farms, located right in of Baltimore.

Each week the employees receive their boxes of food at their offices and are able to take their vegetables home. This year distributions began in late May and are expected to run into November.

The program operates under Mayor Stephanie Rawlings-Blake’s Vacants to Value Initiative, which aims to redevelop underused property, increase community amenities, and attract businesses.

The participating farms said they already feel the benefits of participating in the city’s employee wellness program.

“This is the first year doing the city (agriculture) program. It’s been fantastic,” said Bryan Alexander, a farmer at Real Food Farms. “It’s been great for us because it’s a centralized drop-off point for us and takes a good bit of marketing of CSA off our hands.”

Alexander said that their overall program has increased in size by one-third this year and credited the city’s community-supported agriculture program for that growth. Alexander also noted that while Real Food Farms is a member of Civic Works, a non-profit organization, the farm finds it valuable to have the funds upfront at the start of the season.

City employees can either subscribe for a full share of produce at a one-time cost of about $600 – which is approximately enough produce for a family of four for one week – or a half share for $300 – suitable for one person. The wellness incentive will reimburse employees $250, according to the employee wellness website.

The farms will deliver to any city building where 10 or more of its employees are subscribed to the program. Each delivery location has a site coordinator to work in conjunction with the farm to separate the vegetables into easy-to-grab boxes. This year city offices including those in the Benton Building, City Hall, Health Department, Abel Wolman Municipal Building, and the Department of Recreation and Parks are all participating, which amounts to about 100 participating employees this season, said Freishtat.

Because the produce is pre-paid and delivered into equal-sized boxes, employees have very little choice in what they get, which supporters say has proven to be a good thing.

Freishtat said that based on her office’s survey from the 2014 season, 85 percent of participants said they ate more vegetables and 100 percent admitted to trying new foods as a result of the program.

“[Participants] recognize in the beginning of the year that there are a lot of limitations to farming,” Alexander said. “It’s really great to be able to diversify what we grow. (The city agriculture program) is the best way to guarantee that the less popular items are growable and (salable).”

Many of the urban farms Baltimore City continues to attract are also bringing fresh produce to individuals who may not otherwise be able to find and buy such food. For example, Real Food Farms allows people receiving Food Supplement Program (FSP) benefits, formerly known as food stamps, to participate in community-service agriculture as well.

“We look at it as a way to growing our markets in the city and providing fresh produce to those would not otherwise be able to get it,” Alexander said.

Alexander said that those with an Electronic Benefit Transfer (EBT), similar to a debit card with their food program benefits, can sign a non-binding agreement in the beginning of the produce season that they will use their cards to buy their farm produce each week.

Real Food Farms also has a delivery truck that allows the farm to bring produce to people who cannot get it themselves, like the elderly.

“That’s why I like this [program], because I know this keeps money in the city and brings food to people in the city,” Bates said.

By Julie Gallagher
Capital News Service

“Tastes of Tilghman” to Benefit New Tilghman Watermen’s Museum

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“Tastes of Tilghman” – the culture and foods of Tilghman Island – will be held under tent at Black Walnut Point Inn on Sunday, October 11, from 4 – 7 p.m. This event will benefit the Tilghman Watermen’s Museum which opened this summer. The Museum is dedicated to the documentation and preservation of the history, traditions, heritage and culture of Tilghman Island.

There will be informal discussions with Tilghman watermen, as they relive their careers on the Chesapeake. There will be tastes of Tilghman food from Two if by Sea Cafe, wine, and beer, and door prizes. Local songstress, Shelley Abbott, will perform.

Tickets are $45 per person/$80 per couple and are available in advance only. No tickets will be available at the door. Tickets can be purchased at Two if by Sea Cafe, Tilghman Island Country Store, and the Museum at the Lee House, payable by cash or check. For more information, contact the museum at 410-886-2930 or tilghmanheritage@msn.com

Food Friday: Smoke Alarm Chicken


We have recently moved into a small apartment building in the downtown of a very small town. We have abandoned our formerly louche suburban ways and are resolutely seeking to become urban animals. While happy to be rid of some tasks – mowing the lawn and calling the calling the plumber ourselves, we are still experiencing a little settling in period.

Living in an apartment building is kind of like dorm living again. We cannot grill on the balcony. On the other hand, there is no gang bathroom. But there is staircase etiquette, and learning how loudly we can play music.

It is vaguely surreal, mostly because we have obviously woken up in a badly written sitcom. Just like on The Big Bang Theory, the elevator is perpetually out of order. Our wacky, busy body next-door neighbor tells me there are 21 steps. I haven’t counted, yet. So all the groceries need to be hauled upstairs in re-useable shopping bags – now I have to weigh the logistical benefits of buying heavy one-get-one-free cantaloupes.

The wacky, busy body neighbor has super-power hearing; she springs out of her apartment door when we are tippy toeing past. She also button holes us by the front door, in the lobby, and out by the car. She invited us to dinner once because she had bought 25 pounds of shrimp. Luckily, we had other plans. I can only imagine how one person can possibly consume 25 pounds of shrimp.

The other folks in the building are an interesting assortment. Across the hall is the plucky young single mother, with a vocal two year-old. We can keep track of their comings and goings by the Doppler effect of Emily’s protests. The other apartment is empty, though realtors stomp through a few times a week. We live above a dress shop where everyone seems to have a hilarious time, all day long. They clear out at 5. And the winsome tyke and her mother live over a fudge shop – whose door I have only darkened once, just to be polite. The temptation is fierce!

Some people collect shoes. Some people amass handbags. Some people hoard sterling silver. Here, on our small scale cooking program, I like roast chicken recipes. There is nothing I like better than chicken and rice and a little salad, adding my requisite cheap plonk and some candles. Perfection! So I will risk boring you again with my latest find from Mark Bittman.

Simplest Roast Chicken
Yield 4 servings
Time 50 to 60 minutes

• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
• 2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
• 3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

(I left the chicken in the 350°F oven for about 45 minutes. But I like my chicken a little dry. The same way I enjoy a really carbonized hockey puck of a grilled hamburger. Cue the studio canned applause!)



The moment we came to endear ourselves to our new neighbors was about 10 minutes into the 500°F part of the cooking, when the air in the kitchen was beginning to get a little bit hazy. I opened the oven door to check on our incendiary dinner device. A billowing cloud of olive oil smoke poured out of the oven and instantly set off the bright new sparkly smoke alarm. Whoops! Luckily Rob Petrie was quickly roused from his easy chair, neatly avoided the ottoman, and disarmed the alarm. I didn’t hear any laugh track erupting from next door. I hope Mrs. Kravitz wasn’t taking a nap.

And I hope she is ready to put up with a winter of our smoke alarm chicken content, because it was a damn fine roast chicken, and it has found a place on our list of our favorite easy peasy recipes.

We even have the requisite cute sitcom pet. Since we cannot let Luke the wonder dog out the back door for a quick break any more – we have to trot him off to a stand of weeds in the parking lot or don raincoats and wellies and do the full circuit in the pouring rain. I am hoping to bump into someone soon and gain a likeable, yet flawed, kooky best friend. And if I see any Martian uncles or talking horses along the way I will be sure to tell you about it.

“I think every woman should have a blowtorch.”
― Julia Child

October 1 Brings 2nd Annual Oyster Crawl to St. Michaels

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Fordham Brewing Company and the Chesapeake Bay Maritime Museum are presenting the 2nd Annual St. Michaels Oyster Crawl on Thursday, October 1 for a limited number of participants. The 4-7 pm. event features a “From Seed to Shuck: Exploring Chesapeake Oyster Farms” program at CBMM, followed by a walking tour of historic St. Michaels for stout and oyster pairings at four waterfront locations.

The two organizations have been partnering together since 2012, when Fordham launched its Rosie Parks Oyster Stout brand, made in honor of the museum’s recently restored 1955 oystering skipjack, Rosie Parks. The event is a fundraiser for the Chesapeake Bay Maritime Museum, with all proceeds supporting the non-profit museum’s education, restoration, and exhibition programs.

Fordham Brewing Company—the makers of Rosie Parks Oyster Stout, shown here—and the Chesapeake Bay Maritime Museum are presenting the 2nd Annual St. Michaels Oyster Crawl on Thursday, October 1.

Fordham Brewing Company—the makers of Rosie Parks Oyster Stout, shown here—and the Chesapeake Bay Maritime Museum are presenting the 2nd Annual St. Michaels Oyster Crawl on Thursday, October 1.

Rosie Parks Oyster Stout has a new twist this year as it is brewed with Avery’s Pearls oyster shells. Avery’s Pearls is the brainchild of Ryleigh’s Oyster Food & Spirits Owner Brian McComas. Ryleigh’s three locations in Baltimore, Md. will be serving Rosie Parks on draft, with the stout also available for a limited time in six-packs and draft in select Maryland, Delaware, and Virginia locations. The brewery release party for Rosie Parks is scheduled for Friday, September 4th from 5 to 8 p.m. at Fordham’s headquarters in Dover, De. A portion of the stout’s sales are being donated to the Chesapeake Bay Maritime Museum.

The October 1 St. Michaels Oyster Crawl begins at 4 p.m., with participants joining CBMM’s Director of Education Kate Livie for a brief “From Seed to Shuck: Exploring Chesapeake Oyster Farms” presentation in the museum’s Van Lennep Auditorium. During the program, the museum will offer tastings of local, farm-raised Choptank Sweets, shucked and served by a Chesapeake waterman. The oysters are generously donated by the Choptank Oyster Company of Cambridge, Md. To kick off the event, each participant will receive a keepsake tasting glass to take along during the crawl and to commemorate the event.

From there, participants will break into four groups for a brief walking tour along the St. Michaels harbor to sample oyster and stout pairings at four locations. This year’s participating restaurants include the Crab Claw Restaurant, Town Dock Food & Spirits and Foxy’s Harbor Grille, all located on St. Michaels’ harbor front, along with Theo’s Steaks & Sides, serving from the museum’s Miles River waterfront Oystering on the Chesapeake exhibition building.

Oysters will be prepared a number of ways, including Oysters Rockefeller, Oysters Casino, and raw on the half shell, and an award-winning oyster stew.

“Brewing an oyster stout is a rite of passage in the mid-Atlantic, especially when you look at the rich maritime culture and how oysters play a part in the ecosystem,” said Fordham VP of Sales Casey Hollingsworth. “We took it a step further this year by partnering with Avery’s Pearls oysters which are farm raised in Hog Island, Va. Rosie Parks is a dry stout with hints of dark roasted malt, cocoa, and chocolate. The beer finishes with a slight brininess which compliments the sweetness from the malts.”

The skipjack Rosie Parks was built in 1955 by legendary boat builder Bronza Parks for his brother, Captain Orville Parks, and was named for their mother. CBMM purchased the sailing workboat in 1975 from Captain Orville, after 20 years dredging oysters along the Chesapeake Bay. Rosie had a reputation as both the best maintained skipjack in the oyster dredging fleet and as a champion sailor at the annual skipjack races. She is now a floating exhibition and ambassador of the museum, participating in the annual skipjack races along the Bay.

The cost for the St. Michaels Oyster Crawl is $65 per person, or $55 for CBMM members, with limited participation and registration needed by Monday, September 22. To register, contact Allison Speight at aspeight@cbmm.org or 410-745-4941. The event is generously sponsored by the participating restaurants, as well as Kelly Distributors of Easton, Md. For more information, visit www.cbmm.org or www.fordhambrewing.com.

Food Friday: Pesto Panache



I fear my my dramatic farewell to the carefree summer days (and nights) of avoiding kitchen tasks which involved actual cooking was a tad premature. The weather has not changed dramatically in a week. Oh, yes, there have been thunderstorms, but it is still rather warm out there, as you may have noticed. So I might be extending my kitchen boycott until the leaves change and the temperatures cool. Autumn does not officially begin until September 23, so let’s take advantage of this loophole and hang out on the back porch, chatting and sipping our cheap white wine for just a little while longer. Maybe we can procrastinate and gossip until the first snowflake wafts down from lofty nimbostratus clouds. Let the summer linger.

There are three pots of basil sitting on our kitchen windowsill. A sniff of a crumpled basil leaf can transport you to your own private Italian daydream. In winter it can be as heady an aroma as freshly cut grass on a warm day. You can have summer at your beck and call. A handful of basil leaves can liven up any bland bag salad with alacrity. Or you could make a nice, fresh, easy peasy homemade pesto. Do not buy the overpriced and over-processed dreck in plastic tubs at the grocery store! Harvest your own basil, or buy a nice bunch of it from the farmers’ market! Get cracking!

Pesto is the perfect distillation of basil, cheese, nuts, olive oil, and garlic. A pesto sauce makes for a quick and easy pasta dinner. We have spread a pesto concoction on bland chicken boneless breasts that cook quickly in the oven. We have slathered it on sandwiches, stirred it into eggs, dipped our fries into it, and swirled it into muffins and drizzled it on pizza. Pesto is our friend.

And if you don’t have your own herbaceous windowsill, do not despair. If you have a handful of fresh parsley in the fridge you can still construct a deelish pesto. You can even try arugula, spinach or cilantro. Green is good. Quite often I don’t bother with pine nuts which can be expensive and hard to find, and use walnuts, or nothing at all. Shhh. Plus you can make pesto ahead of time and keep some in the fridge for a few days so you have a little insurance when you drag in after a long day communing with your computer screen. Add some pasta, a little chicken, some ripe tomatoes, olive oil, bread and some Bobby Mondavi, and you are a blinking kitchen genius. You can even freeze pesto: http://www.theyummylife.com/How_to_make_Pesto

Back in the old days we used a mortar and pestle for preparing the basil. I still don’t have a food processor, but I use a tiny ancient 1-speed immersible hand mixer, which also has an attachment with a chopping bowl. It is quite tiny, but it makes a lot of pesto. But if you have a food processor you have no excuses for not making gallons of fresh pesto!

Here are some pesto basics:

Pesto Crusted Chicken:

Here is a veritable compendium of fantastic thing to do with pesto: http://www.buzzfeed.com/lincolnthompson/28-of-the-most-delicious-things-you-can-do-with-pesto#.pfxgaNvb2

And if you have leftover pesto, don’t waste it. Use it up! http://www.bbcgoodfood.com/howto/guide/top-10-ways-use-pesto

And if you would like to plan ahead here are some tips for freezing fresh basil: http://www.thekitchn.com/3-tips-for-preserving-fresh-basil-all-year-long-tips-from-the-kitchn-207032

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
Alice May Brock

Eastern Shore’s Top Restaurants Come Together for Stronger, Healthier Babies

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On Thursday, October 22 at the Hyatt Regency Chesapeake Bay in Cambridge, top chefs will offer Delmarva diners an opportunity to enjoy a great night out while raising funds, making friends and increasing awareness of the March of Dimes mission to improve the health of babies.

In addition to sampling signature dishes, guests will be able to bid on many unique auction items graciously donated by various businesses.

“What better way to enjoy a wonderful meal than by supporting the March of Dimes mission and working together for stronger, healthier babies, right here on the Eastern Shore,” said Dr. Betty Malkus, 2015 Event Chair.

Funds raised by Signature Chefs Auction support lifesaving research and educational programs on the Eastern Shore, such as the Storks Nest in Cambridge.

Premature birth is the most serious infant health problem in the United States today. It affects 450,000 babies nationwide each year, with over 400 in our community. Babies born too soon are more likely to die or have lifelong disabilities. The March of Dimes is committed to reversing this trend by funding research to find the causes of premature birth and developing strategies to prevent it. Guests will hear first-hand the impact the March of Dimes has had on the lives of the West family from Bishopville, MD.

Individual tickets and table sponsorships are available and include tastings from top chefs and an open bar. For more information or to purchase tickets, please visit www.marchofdimes.org/ChefsES.

Thank you to our local sponsors: Peninsula Imaging, Black Anchor Tattoo, Craig’s Drug Store, Hebron Savings Bank, University of Maryland Shore Regional Health, H&M Bay, Kool Ice, TGM Group, Sea Watch International, Craig’s Institutional Pharmacy, Avery Hall Insurance, Miles and Stockbridge and Congressional Seafood.

Kitchen Designer and Architect Pamela Heyne at Chef and Shower Friday

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Local architect and designer Pamela Heyne will be offering tips on kitchen design and share stories of her conversations with Julia Child and Jacques Pepin at the Chef and Shower store on Goldsborough in Easton this coming Friday evening. All are invited to attend.

Chef and Shower
23 Goldsborough St
September 4, 2015
6:30 PM