The CapeMay.com blog
Cape May County Art League and the Gail Pierson Gallery put on a “Really Big Show!” which opened May 29. This month-long exhibition of work from the Cape May County Art League spotlights regional artists – all members of the League. All new juried work is on exhibit through the end of June. Founded in… Read more »
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 »
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.
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.
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 »
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 »
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 »
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 »
There are many kinds of violets, the wild ones that grow along the side of the road, the yellow and pinks that are a bit unusual and then the fragrant ones that are more difficult to find.
The egg has often been called the perfect package. Delicate, yet sturdy. Encased in the porcelain white shell is a bundle of flavor and texture. No single food is as versatile as the egg. A staple for breakfast, it is also a key component in sweet and savory dishes. Recipes Avgolemeno, Coconut Custard Pie, and Angel Food Cake with Seven Minute Frosting
Cape May All Lit Up
Which Cape May restaurants are serving on Christmas Day?
Cape May’s The Last Waltz – Round 2
The Final Days of Fall
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