Category: This is Cape May

Flag Day

In 1885 a schoolteacher,  BJ Cigrand, of Fredonia, Wisconsin Public School, District 6, first originated the idea of celebrating the flag on June 14 – the 108th anniversary of the official adoption of The Stars and Stripes. He called the event, ‘Flag Birthday’. On June 14, 1891, the Betsy Ross House in Philadelphia held a… Read more »

Drum, Drum, Drum!

Drum, Drum, Drum! The fish are here, where are the anglers? The water temps are in the high 50’s, the weather has become much more like summer, air temps are in the 60’s at night and 80’s in the day. The striper bite has slackened in the last week or so. But the Drum bite… Read more »

Pickling with Dill

I have fond childhood memories of walking through dill up to my chin in my Polish grandmother’s (Babci’s) garden. Of course I was quite small then, but the wonderful warm, cozy aroma of dill takes me back many, many years to the crocks of pickles she made.

Respect the Fish

Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; or Pan-Seared Flounder with Lobster and Crimini Mushroom Cream Sauce.

The drum are here!

Ladies and Gentleman, the DRUM ARE HERE. Multiple boats have gone out this week catching drum, not just the little ones we’ve had the big ones! The Cape Queen went out yesterday the 22nd and pulled in a few drum, one weighting in at 72lbs. going in on season record board. Also out on the… Read more »

SOMA NewArtGallery's opening of "Reinventing the Romans"

The work of local artist Harriett Sosson and her son Max Samuelson were the focus of SOMA NewArtGallery’s opening  reception Saturday, May 22.  “Reinventing the Romans” features new paintings and collages by Sosson, who also owns and operates Poor Richards Inn on Jackson Street. Her work is about transforming Classical Roman statues to archetypal to… Read more »

Roasting Meat – A Juicy Subject

This month it is time to sink my teeth into a juicy subject. Roasting meat. Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to give our ancestors their first taste of roasted meat. In the 20th century roasting came to mean cooking in dry heat in an… Read more »

Of Lilacs and Lily of the Valley

As spring matures and May arrives, gentle breezes are laden with the fragrance of Lilacs and Lily of the Valley. I love these and can drift back to childhood days in either of my grandmothers’ gardens when I could smell their wonderful fragrances. Back then, I think that most everyone had hedges of lilacs, often… Read more »