Time Marches On

Are you reelin' in the years

Stowin' away the time

Are you gatherin' up the tears

Have you had enough of mine

Steely Dan

57 years ago TODAY these two began a 57-year journey along a road filled with bumps and potholes, yet here we are. MFO’s father and our friend and minister G. Robinson Lapp fired the starting gun.

These people 

joined our caravan along the way, MFO’s sister on the right, and FOJ’s with their lovely wives nearby (reacting to a “look Goofy!” request on our 50^th anniversary celebration in the OBX).

The long and winding road that lead me to this door was

filled with friends, family, and people who care a lot about us.  We were blessed by Chefs who made things I can only wish for.   Some had achieved Three Star Michelin status, people with more talent and love of food that I can imagine.  Thank God they’re in our sphere once in a while.

Would we follow the same path again?  Who knows? as we near the Stop Sign at the end of the journey, I wouldn’t trade it.

Sometimes the light's all shinin' on me

Other times I can barely see

Lately it occurs to me

What a long strange trip it's been

Grateful Dead

Bon Appetit, my friends.   
thank you for all the well wishes

Not really about Walruses..

But, as the Walrus says, it’s time of many things… of shoes and ships… and DOG SHOWS!  Been postponing dragging you through our recent experience at the Wirehaired Pointing Griffon National Specialty event in St. Louis (which was defined last time).  I did give you a little taste, but there’s a lot more to say.   I’ll try to break it up into nibbles so you don’t get too much at a sitting.

Anyway, the dog judging/competitions took place at the facility of Purina, which is headquartered in St. Louis

It is located out by Gray Summit in far western St. Louis County

It is a huge complex, all devoted to animals but real concentration on dogs.   Pretty fancy building for the animals

3760

With many outbuildings for other critters

And even a place to present trends

We got there around nine, when people (and their charges) were beginning to gather for the day’s competition, and you had to work to find parking

Once inside, there are several “rings” that are used to show the dogs.

As "showtime" approached, hopefuls and their companions began gathering waiting for the competition to begin.

Including FOJTY and Duke

Then the judging begins and they strut their stuff

In the end, you want to wind up like this!

While all this is going on, there are other diversions around the outside of the ring, many “souvenirs” and general doggie stuff

and of course an opportunity to create lasting memories with your friends

Mostly the Feeder sat with his new found friend (Stanley's mother)

Anyway, it’s quite a different world.  I did get to walk around in the “prep” area, but I’ll wait for another edition. It is amazing..  A homework assignment might be for you to watch "Best in Show"  

I won’t wait too long.   Maybe tomorrow.    Besides I need a little “Just Right” discussion with you..

Meanwhile don’t forget to

DFD

And don’t sit at a table where you have to suffer:

Nice, huh?  really goes with the drink glass, which is why we always end with:

NMMJ,  NMMJ, NMMJ!

Sparklers and Franks and a new educational facility

First of all, happy Independence Day, the day the nation celebrates our cessation of being a British colony to our own sovereign United States of America!  We’ve lasted 242 years so far despite some rocky times in the last half of the 19^th Century. But we are still the United States, although we may have strained the “united” part lately.   Anyway, today is a day to be with friends and family, stay up late enough to see the various fireworks displays, eat all American food like ribs, hamburgers, corn on the cob, and hot dogs!   Enjoy!

Frankly Speaking…

Hot dogs provide a nice segue to remembering another tradition which takes place every year on this day, the Nathan’s Hot Dog Eating Contest in Coney Island, NY.  Joey Chestnut will once again defend his title as champ.  In 2015 he ended a run of consecutive wins beginning in 2007, but regained his crown in 2016 and defended in 2017.  His current record stands at 72 dogs in the required ten minutes and will try to best that today.

Coney Island is the perfect setting for an event that is the epitome of carnival, featuring an announcer that is a show unto himself.  Kind of like the announcers for professional wrestling.  And the crowd dresses up in outlandish costumes (mimicking a hot dog, etc.). I’ll watch for the theater and the ghoulish consumption of the dogs.  Great fun..   Noon, EST/ESPN2.  There is a woman’s division but it gets no TV coverage. 

Break, break, having been conscripted by MFO to aid with food prep for tonight, I happen to get back to typing as the contest is about to start, and probably will be concluded by the time I add “DFD”.  (see footnote)

Spoiler: Miki Sudo repeats as five-time winner in the women’s division, stuffing 37 dogs in ten minutes to defeat all comers, including one time champ Sonya “Black Spider” Thomas.

Even more!

If you see this today, which I hope you do, be sure to look at the google doodle.  Taking a page from the Feeder, they elected to have a food theme.  If you click on the doodle, you’re taken to a screen of the USA, with various food items overlaid.  You click on the state of your choice (or inhabitation) and it brings up a so-called State Recipe.  Some interesting choices:  Illinois - Italian Beef; Michigan - Goulash; and some expected ones: Louisiana – Gumbo..  Have fun while it lasts!

It’s a tough job

But somebody… well you know.  Over the years associated with the local Hospital and helping with their annual “gala” in the menu selection process, I have sort of gravitated to being the “wine guy” burdened with selecting the wines for the evening.  For the past couple of years, we have gotten a selection from Mills Fine Wines (and Spirits) on City Dock in Annapolis.  I have scribbled about them before, but I will reiterate it is a great wine store, filled with interesting and “off the beaten path” wines from old and new world.  Worth a visit if you’re in the area.  Anyway, this year they sent four reds and four whites (old and new world) to the menu tasting at Ken’s Creative Kitchen also in Annapolis which I have attended for years.  Unfortunately, because of my “condition” it was a bridge too far and I missed it this year. They were, however, considerate enough to send me the wines for my home tasting.   So, I lined arranged them on our downstairs table (where the temperature always hovers around 69) and set to work.

I made sticky notes as I went, eventually with notes on each wine

Serious stuff! I won’t divulge my results.  I’ll summarize at a later date, and I may venture up to Annapolis to sample other options..stay tuned..

A New school of .....

Has appeared on the Solomons, in the location previously occupied by the venerable Bowen’s Inn which has been vacant for a while.  Completely gutted and remodeled it is now:

Housed in the lovely renovated building

As an aside, now that I have to consider entrance configurations, this is nicely thought out with (handicapped) parking right next to a gradually sloping entrance (read “no steps”!)

It is owned/operated by someone who has extensive food experience having run a catering business out of Prince Frederick called No Thyme to Cook.   I had the opportunity to view the place the other day when I attended a meeting for the upcoming Oyster Festival.  

You are greeted with one of my favorite phrases mounted behind the cooktop

The "classroom" space itself is set up to accommodate several students with their own workspace, and all can observe the instructor and cooktop with aid of a flat screen. They are also equipped to do “hands on” stuff (which I always enjoy) with small propane burners available to each station. There is a nice view of the harbor from inside as well as an outside deck behind the schoolroom.

  There is also a similar room on the second floor which I didn’t have the time to visit.  While there are other places that hold classes, this is a fully dedicated cooking school, at a level which is completely new to our area.  Several local chefs will populate the “staff”.  Oh, they also have (not pictured) a wine bar!  I am very impressed!

You can check out the details and class schedule by visiting their LINK

Footnote: Joey “Jaws” Chestnut has another jewel in his belt, by consuming 64 (not as many as last year's 72) hot dogs to his nearest competitor’s 49.

And with that, it is finally time to remind you to

DFD

And

NMMJ

Got them low down blues....

Hah!  Not the musical variety but high performance jet aircraft “down low”

This weekend marked the return of the Blue Angel’s participation in the annual Pax Air Expo.  They have not been here for a few years, due to various issues, so it was nice they could return. 

Being fortunate enough to live by the base, we have a back yard seat for viewing.  Can’t see the “little guys” that perform aerobatics mostly over the airfield, but great for seeing sort of “behind the curtain” activities of the Blue Angels. as they regroup, form up, and go in for the show maneuvers.

This kind of spans all four days.   Thursday, the first day of practice, was kind of crummy so I think they stayed low. 

angels over the lighthouse!

Friday, the second practice day was clear skies so they did the high show, much more impressive.

Have (lots) more, but in the interest of your time won’t go on and on

Saturday (yesterday), the first day of the actual show was kind of partly cloudy skies, so I think they did the low show again, but the clouds provided some nice backgrounds for the shots.

Today (Sunday) is well, particularly awful outside the windows of the digs. 

More or less steady winds in the 30’s; and I recorded a gust to 46, with driving rain, so it might be questionable if they are able to go today..

Having lived around fighter jets and flight test and seeing innumerable flights, the skills of these guys are amazing (stating the obvious).   Being around 500 feet at over 400 knots in close formation has to be exhausting.  Then they do those “starburst” maneuvers where they separate into four trajectories, and then to rejoin precisely is impressive.  I’m sure the answer is training, training, training.  Talked to somebody who has a little insight, and said they are in constant voice contact with the leader who calls the cues.  They don’t wear G-suits nor oxygen.  What a life! 

There were as many “Spectators” in the river as for the fireworks, maybe more.

And then when gear down signals the end of the show

All those spectators head out!

Having not seen them for over 6 or 7 years, it was uplifting to see them again

“after all these years
I still feel everything when you are near”

Gives you chills or you ain’t alive!!

And besides the fixed wing show, we also had a couple of "movable wing" fly by’s

Earlier in the week we also had a four footed visitor in the back yard..

And before we hang it up, FOJTE had dinner last night in Stone Soup Cottage celebrating their 17^th wedding anniversary.   Congrats!  On both the accomplishment and exquisite taste!  (Apples don’t fall far from the tree, maybe)

Okay, carry on while you

DFD

And fight for

NMMJ

and still cooking!

pan seared trout, whole wheat pasta, Limas, and something NOT in a mason jar

Just not.... quite right

Well, as you know, I am continually on the search for “just right” places, where everything (setting, food, service) harmonizes to complete a positive experience.  Can be casual, informal, or haute cuisine, but all elements need to be in place and work together.

Fitzie’s Marina Restaurant and Pub (Down near Compton on Joe Hazel Road) has long been on the list as a candidate, I think when we first moved here years ago we did a drive by, and added it to potential elevation.  Well, years passed, actually decades, and finally yesterday provided an opportunity to visit.

Every year a local civic service association I belong to (that runs the Oyster Festival) has an “end of the season” Oyster Roast to celebrate the bivalve. Of course now in the day of aquaculture, and the Triploid oyster, we can have fresh ones year ‘round, just not so called “wild caught” specimens. 

This year it was decided that we would go to Fitzie’s, so I was eager to take advantage of the opportunity to check it out.  If you want to quit reading, I have to admit that it will not make the list.

It failed (my criteria) on a number of counts.  First of all, the physical building should reflect its location and the tradition of what is thought of as “waterfront dining”, and since there is a marina there, a restaurant is an expected companion as it is throughout Southern Maryland.  Instead of a building commensurate with a marina it is a “modern” building, which has no hint of the waterman tradition.  I don’t know if there was a fire, or just a remodeling, but aside from water views, it could be anywhere in the county

The interior, while pleasant, again bears no relation to place

There are several “rooms” a main dining room in front and a bar area in the back with tables on both sides. (And fairly loud music over loudspeakers)..

Since we were a group, we had a special buffet set up for us, and a dedicated “shucker”.

The other general food was set out in steam pans, included the usual items for this kind of an affair: fried crab balls, fried chicken, fried oysters, fried potatoes, a garden salad, green beans, and steamed shrimp.

Before grabbing a plate, I stopped at the bar, and asked if they had Guinness (traditional companion to Oysters) and was told they did.  Great, I’ll have that, and proceeded to head for the buffet.  Since I am regrettably doomed to a restricted Sodium diet, I stayed away from most of the “fried” stuff, only allowing myself two crab balls.  Upon returning to the table with my plate,

 with my "Guinness" waiting for me

As an aside, why the pundits at Guinness decided to mimic “American Lager” and call it Blonde totally escapes me.  Guinness draught beer is one of the best around.  Especially if you get it in Ireland where pasteurization is not required.  I did not find it unique or have any distinctive character.

So a second trip to the buffet resulted in a better choice

Of course others at the table had more traditional choices, also appropriate for Southern Maryland

I am not sure of the relation between Fitzie’s and a financial outfit.

As for the quality of the food, I would say it was just about as expected.  Shrimp were on the small and flabby side, the crab balls seemed to have a lot of filler, and the chicken a bit dry (according another diner’s evaluation), but not bad, just average.

As for the Crassostrea Virginica, their origin seemed to be debatable, from “the seventh” to Delaware.  They were generally believed to be wild ones.

The presentation was uneven

Some were not completely cut from the shell as in the “7 O’clock” one above, some had been kind of molested (the 12 O’clock) taken from the shell:

not real appetizing

And one diner noted the “black gook” on some (hinge end on the 3 O’clock)

They did however, have good flavor.

Their fried brothers weren't exactly great either, at least not what I've experienced elsewhere

Just for completeness, I peeked at their menu

Which I suppose would have to be “just right”, double laminated plastic, all the usual stuff found in the preponderance of similar places.   Funny, I always thought “Crab Cake” was one phrase word.  I hardly ever see it anymore without it being preceded by “famous”.  Who decides these things? A formal poll? Consumer survey?  I suppose they don’t want to put on the menu “our average crab cake”

Anyway as far as our event went, it was fun, but mostly due to the setting, I will have to leave it off the “just right” list.  A friend described the place as “dining in a barn, and if you turn around, you see….another barn”. 

As with most any waterfront place, it is up to you how you

DFD