Caring for your  Linen is easier than you think. – All 100% linens can be machine washed or dry cleaned. – We recommend you to wash your linen at 60° C/140 °F (Hot). – For tough stains, boil the fabric (pre-wash or pre-soak if needed). – Linens must be completely unfolded before washing. – Do not overload the machine. – Ironing should be done on slightly damp linen. – Also, please check specific care details included with the products.

INGREDIENTS

2 pounds jumbo lump crabmeat

1 egg

1 Tbsp. Dijon mustard

1/2 Tbsp. Worcestershire sauce

2 ounces fresh bread crumbs

salt and pepper

fresh parsely

DIRECTIONS

Purchase fresh crabmeat.  Remove any shell from the crabmet and place in cool bowl.   Add bread crumbs and mix gently .  In a separate bowl, mix egg, mustard and Worcestershire sauce, then add to crab mixture.  Salt and pepper to taste.  Form into round cakes, place on wax paper and refrigerate until ready to use.

Lightly flour boths sides of cakes and place in hot oiled saute pan. You can use either butter or Crisco olive oil.  Cook over high heat until brown on one side, about 5 or 6 minutes. Then turn  over and place in a preheated 400 degree oven until cooked thoroughly, about 7-9 minutes.  Top with lightly browned lemon butter or Remoulade for dinner. Tartar Sauce with creme fraiche or sour cream for lunch. Add sprinkled fresh parsley and a light salad with mustard vinaigrette dressing.

SAUCE a la Deb

1 cup mayonnaise

3 Tbsp of Chili Ketchup

1 Teaspoon of Coleman’s Dry Mustard (more if you like it!)

1 tablespoons extra-virgin olive oil

1 tablespoon Horseradish

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

4 medium scallions, chopped

2 tablespoons chopped fresh parsley

1/2  teaspoon salt, or to taste

1/2 teaspoon ground black pepper

1 teaspoon capers, chopped (optional)

1. Spro   851 W 36th St, 410-243-1262; sprocoffee.com

“There’s a great little coffee shop up on 36th, and I forget how it started,  but I can order a ‘spikiatto’ there. The spikiatto is a single shot espresso and  a single macchiato. I love a macchiato and he was burning the shot every time I  got one. It’s nice to taste the pure espresso and then have the macchiato. I  never got him to put it on his menu, but I’ve gotta work on that.”

Photo: via flickr

2. Grand Cru   527 E Belvedere Ave, (410) 464-1944

“A good friend of mine owns a wine bar that’s in Belvedere Market but not  part of the big space. It’s a great place to sit down and have a drink. He does  great small plates, cool cheeses, cool local charcuterie. We send him a couple  things from time to time from the butchery work we do in the back.”

Photo: Courtesy of Grand Cru

3. Belvedere Market   529 Belvedere Ave, 410-464-9773; belvederesquare.com

“Belvedere Square is a cool spot that recreates the history of public  markets—it’s sort of the private version. We usually shop at larger farmers’  markets for the restaurant, but Belvedere is a great place to shop for home.  It’s got really great vendors. It’s a mixture of stuff you can take with you and  stuff you can just pull up a stool at a counter and eat. I really love the guy  that does soup there, Ned Atwater. He’s one of the other chefs in Baltimore that  I think is pretty sincere and committed to local sourcing.”

Photo: Courtesy of Belvedere Market

4. Patisserie Poupon   820 E Baltimore St, 410-332-0390; patisseriepoupon.net

“Joseph’s been there since just about forever. I had just graduated from  college and was back in Baltimore for reasons I’m still not really clear about,  and Patisserie Poupon had just opened. I poked my head in and came back the next  day with a resume that I had totally fabricated and exaggerated, and that became  my first real cooking job. I think I was their first hire. It was just Eph and  his wife running everything before that. If he was anywhere else, well…he’s a  superstar. But he’s in Baltimore. Some pastry shops are kind of frozen in time,  but that’s not the way he operates. Nobody does the classics better, but he’s  always got something new, too. He is so good at what he  does.”

Read More http://www.gq.com/food-travel/restaurants-and-bars/201201/spike-gjerde-guide-baltimore-short-order#ixzz1kIkbombH

On View January 20 – February 18, 2012
Opening Reception Friday, January 20, 5 – 8pm

1:00, oil on canvas, 35 x 30          Caroline grew up in West Chester, Pennsylvania. She received her BFA in Printmaking in 2001 from the Rhode Island School of Design. From 2001-2003, Caroline lived, studied, and taught printmaking and bookmaking at the Aegean Center for the Fine Arts on the island Paros in Greece. She has shown in a number of galleries including the Artist’s House Gallery in Philadelphia, the Hard Castle Gallery in Delaware, the Shelburne Art Center in Vermont, the Yellow Springs Historical Society in Pennsylvania, the Metaxa Gallery in Paros, Greece, and most recently, the Ileana Viteri Gallery in Quito, Ecuador. Caroline currently lives and works in Quito, Ecuador with her husband and two children.   Artist’s Statement:   When encircled by the poetry of lines and tones occurring harmoniously in nature, I feel awed and small in the enormous expanse. I see this space not only as a location, but an inspired idea awaiting translation. The concept of being part of something larger compels the ideas and intentions in my work.   The inspiration for my artwork is the mid-Atlantic countryside and more recently, the mountains and clouds of Ecuador. My hope is that the images themselves have become something more universal. My landscape paintings and prints are meant to express a degree of ambiguity that provokes a sense of familiarity and serenity  without presenting a specific location. I am attempting to share my world and give an understanding that these lines, shapes, and subtleties of tone bring me a sense of calm, peace, and awe. I do not wish to offer social discourse; I am simply trying to express beauty. Time of Day is on view January 20 – February 18, 2012. Join us for the opening reception on Friday,  January 20, 5 – 8pm. View Caroline Adams’ work on our website.

Filed under: Available thru GOREDEAN ]]> http://goredeanblog.com/2012/01/10/time-of-day-ca/feed/ 0 Blogger Caroline Adams: 1:00 http://goredeanblog.com/2011/12/27/2627/ http://goredeanblog.com/2011/12/27/2627/#comments Tue, 27 Dec 2011 14:12:52 +0000 Design ToTheTrade http://goredeanblog.com/?p=2627 Continue reading →]]> Irish Luck -

A poor Scottish farmer, one day, while trying to make a living for his family,  heard a cry for help coming from a nearby bog. He dropped his tools and ran to the bog.

There, mired to his waist in black muck, was a terrified boy, screaming and struggling to free himself. Farmer Fleming saved the lad from what could have been a slow and terrifying death.

The next day, a fancy carriage pulled up to the Scotsman’s sparse surroundings. An elegantly dressed nobleman stepped out and introduced himself as the father of the boy Farmer Fleming had saved.

‘I want to repay you,’ said the nobleman. ‘You saved my son’s life.’

‘No, I can’t accept payment for what I did,’ the Scottish farmer replied waving off the offer. At that moment, the farmer’s own son came to the door of the family hovel.

‘Is that your son?’ the nobleman asked.

‘Yes,’ the farmer replied proudly.

‘I’ll make you a deal. Let me provide him with the level of education my own son will enjoy If the lad is anything like his father, he’ll no doubt grow to be a man we both will be proud of.’ And that he did.

Farmer Fleming’s son attended the very best schools and in time, graduated from St. Mary’s Hospital Medical School in London, and went on to become known throughout the world as the noted Sir Alexander Fleming, the discoverer of Penicillin.

Years afterward, the same nobleman’s son who was saved from the bog was stricken with pneumonia.

What saved his life this time? Penicillin.

The name of the nobleman? Lord Randolph Churchill .. His son’s name? Sir Winston Churchill.

What goes around comes around..

Work like you don’t need the money.

Love like you’ve never been hurt.

Dance like nobody’s watching.

Sing like nobody’s listening..

Live like it’s Heaven on Earth.

Steamed just over 40,000 miles

Burned approx 6,000 tons of fuel

Operated 16 different type of aircraft off the deck

Realities of deploying:
15 babies born while the ship has been away (fathers did get home to see mum and baby) 5 people were sent home so they didn’t miss their own weddings. 1 sailor whose son’s third birthday is on homecoming.

The ship’s company made a Christmas DVD when they heard they would be home for Christmas.