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Arts and Culture (All)

A cookie lasts only a moment in your mouth, but Christmas cookies stay with you forever in memory.

Four Generations of ­Santaphant and ­Camelclaus

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Still dazzling after 35 years

Let me describe the spirit of Christmas: It’s the wonder in a child’s eyes when Scrooge talks to them as they wait in line November 19 with their parents for a ticket to Colonial Players’ 35-year Annapolis holiday tradition, A Christmas Carol. It’s another child’s giddy excitement when Ebeneezer pulls them from the audience to dance as he joyfully transforms from cold-hearted humbug to warm, genial benefactor....

Memory is a timeless place

The most important story in the world is one you know best: your own.
    Lifelong Annapolitan Ralph Crosby tells his in Memoirs of a Main Street Boy.
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For the pros, it’s easy as pie

Thanksgiving dinner is never over until the pie is served.
     If you’re seeking perfection but that final course is out of your comfort zone, turn to the professionals.    
    There are premium pies to be had in Chesapeake ­Country, and Bay Weekly has found them for you. Here’s what you’ll find at six champion pie bakers, from Prince Frederick to Severn.

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Decorate your pie for the season

Your family tells you your pumpkin pie is the best they’ve ever eaten.
    But you ask yourself, is there room for improvement.
    When daughter Lauren Dinsick comes back home to Millersville from her high-stress job as a pediatric intensive care nurse in Philadelphia, she’s ready to unwind.
    For her, relaxation often involves pie crust.
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Pumpkin Pie 101

Pies baked by professionals can be spectacular. But for Thanksgiving, maybe you want to do your own. Here’s how it’s done by for the Melamud Thanksgiving dinner by writer Bob’s wife Lyn Laviana.

Lyn Melamud’s Pumpkin Pie
Adapted from America’s Test Kitchen website and vouched for by Bay Weekly’s pieman Bob Melamud

Prepare a partially baked 10-inch pie shell.

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Libby, McNeill & Libby of ­Morton, Illinois

Would you cook you own pumpkin?
    We who do are a minority. Pie makers will guard the locations of their cherry tree the way fishers do honey holes. But when the time comes to bake pumpkin pies, they buy their pumpkin in a can.
    “I’ve tried fresh and I didn’t like the texture,” says Lyn Laviana, who bakes the pumpkin pie I wish I did.
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Shakespeare makes a thrilling return to the Dark Ages

This month Annapolitans celebrate Shakespeare’s 400th anniversary with not only his First Folio on display at St. John’s College’s Mitchell Gallery but also a fine production of Hamlet at the Compass Rose Studio Theater.
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The judges’ rule: Don’t overcook — or overwhelm — the oyster

On an ideal October weekend, up to 20,000 people thronged the 50th anniversary St. Mary’s Country fairgrounds for the U.S. Oyster Festival, sponsored by the Rotary Club of Lexington Park. Festival-goers stood in long lines to gobble oysters raw and steamed and — if they were lucky — to sample the inventive recipes competing in the National Oyster Cook-off.
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Millennial musicians break bigger

The capital city music scene is thriving. Over the last decade, the downtown bar scene and plentiful local venues have bred musicians now flourishing on a larger scale. Reggae rockers Joey Harkum — whose band Pasa­dena honors his home town — and Brandon Hardesty — who inspired Bumpin Uglies — went from strumming on the docks and breaking into open mikes to selling out local venues and touring coast to coast....