view counter

Arts and Culture (All)

Books — and Bay Weekly — in Bloom at Calvert Library

Writing a book is hard enough using words. Trade in words for flowers, and it’s harder still.
    So far, I haven’t proved I know how to write a book. I do know how to write a newspaper. That’s why Bay Weekly is my entry in Books in Bloom, Calvert Garden Club’s second annual words-to-flowers display at all four Calvert libraries.
...

From one waterfront restaurant comes another

“We’re always looking ahead and exploring new restaurant ideas and locations,” Julia Jones, owner of The Point Crab House and Grill in Arnold, told Bay Weekly last August.
    Now Jones and her partner-husband Bobby have found the spot.
    The pair who created a million-dollar waterfront destination on Mill Creek off the Magothy River are expanding to Herring Bay.
...

Tips from a local romance novelist

When Cupid flings his arrows next week, will love be in the cards for you? It can be, if you make his arrows your pen and write your own love story.
    Romance novels are hugely popular, according to the Romance Writers of America Association. Certainly for self-publishers that’s true, as 40 percent of the e-book market share on Amazon is romances. Among mass-market paperbacks, romances are top earners.
...

Welcome to Bay Weekly’s annual Dining Guide, a tour of good eats and good eating. In this special, you’ll visit the many restaurants, delis, groceries and seafood markets whose advertising in our pages brings you Bay Weekly 52 weeks of each year. Most are locally owned, and all are in our neighborhoods.
    Each is unique in its offerings — from fin- and shellfish fresh from the Bay to fine beef to satisfying preparations and presentation whether home style or exotic to regionally famous wines and beers to inventive cocktails.
    Read, explore, enjoy — and as you taste your way to new knowledge, please say I read about you in Bay Weekly.


The Inn at Pirates Cove

...

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

Four Generations of ­Santaphant and ­Camelclaus

...

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.
...

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.

...

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.
...

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.

...