Currently Reading: Home-Cooked

With new shops and restaurants opening each month in Berlin, countless more people are discovering the charm that this small town has to offer.  Where else can you stroll down Main Street after a morning at the beach, get a … Continue reading →

“I’m looking for mushrooms. Big ones,” said a market shopper to Elise as she overlooked the Holly Hill Homemade baked goods spread across the table covered in a deep blue table cloth. Elise reached in a box behind her and … Continue reading →

We are lucky to be surrounded by so much agriculture here on the shore.  Especially this time of year, produce abounds in farmer’s markets.  Sometimes, however, we forget about the other forms of agriculture that we are blessed with.  Poultry … Continue reading →

Billy Taylor knows more about the rich history of Berlin, MD than just about anyone. Many of his stories are first hand accounts. Like the time he watched as President Franklin Delano Roosevelt came to town in 1939. Or a … Continue reading →

March is National Nutrition Month. This is the perfect time to reflect on the food that we are putting into our bodies and feeding our families. It is the beginning of spring- a time of new beginnings and rebirth. This … Continue reading →

Eating locally and seasonally is easy in the spring, summer, and fall.  We are blessed to be surrounded by farms and bays that provide us with a tremendous bounty.  That first, fresh spear of asparagus signals spring and there’s nothing … Continue reading →

I have a Vitamix 3600. It’s awesome. This is also the original owner’s manual and cookbook- also awesome. The Vitamix is a circa 1970 marvel with a high power blender and pouring spout that also heats; perfect for soup making. … Continue reading →

Tradition can take many forms, whether beginning with family customs, or habits formed from years of friendships–each mean something different to the individual. Thanksgiving is a purely American holiday, not commercialized like so many of the surrounding holidays. Living on … Continue reading →

Apricot Glaze (current featured sauce on the pork chop entrée, shown to the left) 1 Can apricot Preserves 1 Cup white Wine 2 Cups Horseradish Salt to taste Reduce and blend by Cooking in a small pan Grandma Beach’s Gumbo: … Continue reading →