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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.
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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.
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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

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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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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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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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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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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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Paddlers join together to help kids with disabilities

Energy swirls in the parish office of Our Lady Star of the Sea Catholic Church in Solomons. With only five days before the inaugural Solomons Island Dragon Boat Festival, staff is ready to see the paddles fly.
    Bonnie Elward leads the chaos into a state of calm. Executive director of Southern Maryland Community Resources and festival steer person, Elwood acts with the fervor of a missionary for the hundreds of developmentally different individuals.
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