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I couldn’t cure anyone, but I hoped my hair would give hope

I have a lot of hair. Never as long Rapunzel’s, but my hair has grown to my bellybutton. As a newborn baby, I had a head full of thick hair. This fact is recorded in family photos. Growing up, I loved having long flowing hair. It was pretty, easy to make into a fake beard to stroke as I pondered life’s difficult questions (Why wasn’t I given Gushers in my lunch? Could I get Shaffer to share his Gushers?...

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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Muddy Creek Artists Guild shows more than meets the eye

For shoppers, Muddy Creek Artists Guild’s annual holiday show and sale is about finding gifts from the arts to fill their shopping lists and — very likely — indulge themselves.
    With 55 artists showing and selling hundreds of creations in the Guild’s biggest show of the year, there’s lots to see, admire and desire.
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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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In creating her business, Krista ­Sermon broke more than one ­tradition

Krista Sermon’s desire to cook simmered all through law school and beyond. She wanted to further her culinary skills, but she felt pressured to practice law. So for three years she kept at it, working one year in debt collection, a second in family law and a third in social services in Baltimore.
    During her first pregnancy, she decided to listen to her heart.
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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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How to manage the perfect ending for your ­Thanksgiving Feast

The year is fast unfolding. In less than two weeks, we celebrate Thanksgiving.
    Food, family and gratitude for our blessings are the focus of that holiday. Food brings the family together and the gratitude forth. So about this time every year, we begin planning for the Thanksgiving feast.
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The Patuxents used to live here; some still do

How hard is it to prove a hunch?
    It took 75 holes a foot deep by a foot wide followed by five three-by-five-foot excavation pits dug with exacting symmetry in the unyielding earth to document the late naturalist Mitzi Poole’s suspicion. Her girlhood swimming hole on Battle Creek might, she believed, be a Native American site.
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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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