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November 2012

November’s full moon reminds us to prepare for winter

As the evening sky darkens, Mars appears briefly, low in the southwest, a red-orange glimmer as bright as any star. This is the best view of the red planet we’ll have for many weeks.

Pour Maryland wine at your Thanksgiving feast

The traditional American Thanksgiving menu reads like a compendium of a Maryland farmers’ market: potatoes, corn, squash, sweet potatoes, pumpkins, apples and turkey. The high-bush cranberry also grows here, and if you want to make your own cranberry sauce, the sour little berries can likely be harvested right from a neighbor’s ornamental garden.

Embracing time as it comes, from the Thanksgiving feast to the New Year

Lucky us!     Chesapeake Country is far enough north on Earth’s temperature grid for us to be feeling the chill. Degree by falling degree, we draw into our homes, layer on our wool and fleecy clothes and light our fires. Turning inward and homeward, we’re in sync with the season that celebrates hearth and home.     (How our neighbors in southern climes enter the spirit of the winter holidays I’m not sure. That, I figure, is their story to write.)
Bruce’s ingenious design of covering our glass-fronted Bay-front house with upturned decks is still working. Here’s how I covered up for Hurricane Sandy. Hope I don’t need to use it often. –Nancy Bauer, Deale Editor’s note: Nancy’s deceased husband Bruce Bauer wrote about his ingenious design in Bay Weekly back in the last century.

Enrich your Thanksgiving menu with fish, fowl and venison

The tradition of Thanksgiving dinner was first attributed to the Plymouth Bay Colony in what is now Plymouth, Massachusetts. But the practice of a harvest or a thanksgiving dinner was widespread throughout the early colonies and especially around the Chesapeake.

No exertion involved, though you can wear sweats

The clock is ticking down to turkey day, with its frenetic menu planning and shopping to prepare the annual feast. When it comes to dessert, no other meal screams pie! like Thanksgiving. For something unique and fun, try a pie run. Not to be confused with a turkey trot, this run involves no physical exertion (though you can still wear sweatpants, if that’s your thing).

Take inspiration from this beautifully photographed Virginia Shore dinner

The best appetizer is a good story. With that philosophy of life, I’m drooling over Bernard L. Herman’s first-person story of his ­Chesapeake Thanksgiving feast in this month’s Saveur.     A titled professor of American studies and folklore at the University of North Carolina at Chapel Hill, Herman tells his story with the loving detail we tend to reserve for faraway times.

Out of the Hill of Giant Sweet Potatoes

The best thing about giant sweet potatoes is digging them up with seven-year-old grandson Aiden in the kitchen garden behind our house in northern Calvert County. Aiden and I picked out one of the largest hills. Mt. Kilimanjaro, we called it. When dug out, that hill yielded 55 pounds of potatoes, with one 20 inches long and big around as the calf of your leg. Another weighed 11 pounds.

We didn’t grow our own celery, olives or turkey

This year, our garden will be providing butternut squash, onions, garlic, broccoli, Brussels sprouts, carrots and red and green peppers for the Thanksgiving table. We might include sauerkraut that was made and canned in 2010. If needed we could also include Siberian kale and collard greens, but I prefer roasted Brussels sprouts.

AACo SPCA pet food bank helps give a poor dog a bone

With Thanksgiving just around the corner, Anne Arundel County pets — and their human companions in need of a little help — have a reason to give thanks.