Moments that Matter: July 2014 Edition

Moments that Matter: July 2014 Edition

July is, without a doubt, my favorite month of the year! Why? Because the weather is perfect (90 degrees and 90% humidity), my favorite holiday is the 4th of July, and my birthday is at the end of the month! It really doesn’t get any better than that, now does it?This year, July was especially wonderful and I can’t wait to share it with you today in the 5th edition of “Moments that Matter”.

In case you’re a new reader, here’s the scoop- this monthly series will give an up close look at what life on the Chesapeake Bay is all about. Through photos of our adventures, our family, and scenes from the Bay area, we hope to give you a taste of what inspires us (and our food).

July brought us plenty of sunshine, hours spent splashing in the pool, and many wonderful memories with family and friends. We went blueberry picking, peach picking, and the backyard garden really started to take off. Shaun and I spent as much time as we could outside with the boys, but we also managed to sneak away for a weekend to attend the Atlantic City Food & Wine Festival (see which Food Network celebrity I got to meet)!

The month of July was action-packed and full of fun. I was sad to see it end, but August has been equally exciting so far!

In case you missed a post, here’s a recap of our July recipes:
Roasted Blueberry & Blackberry Margarita with Basil Simple Syrup
Spaghetti Squash Primavera with Pesto Cream Sauce
The Ultimate Pie Crust- Made with Coconut Oil!
Kent Island Crab Cakes with Tarragon Shallot Butter
Peach & Bourbon Ice Cream

Moments that Matter: July 2014 Edition

Moments that Matter: July 2014 Edition

Crabs, crabs, crabs!

Moments that Matter: July 2014 Edition

The boys, following in their dad’s footsteps, worked together to build a ‘patio’ in the sandbox.

Moments that Matter: July 2014 Edition

Our garden really took off this month!

I met one of my culinary idols, Chef Marcus Samuelsson!

I met one of my culinary idols, Chef Marcus Samuelsson!

Moments that Matter: July 2014 Edition

Our 5 yr old got a lesson in how to pick a crab.

Moments that Matter: July 2014 Edition

July brought us some amazing flowers!

Moments that Matter: July 2014 Edition

My granny came all the way from Oklahoma to visit. Here’s 3 generations in one picture.

Moments that Matter: July 2014 Edition

Remember the baby chick I showed you last month? Look how big they are now!

This little guy caught his 1st frog!

This little guy caught his 1st frog!

Moments that Matter: July 2014 Edition

Peach pickin’ down on the farm!

Beautiful sunset over the Kent Narrows.

Beautiful sunset over the Kent Narrows.

Nature trails and picnics were a weekly event in July.

Nature trails and picnics were a weekly event in July.

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Blueberry Banana Bread Muffins

Blueberry Banana Bread Muffins- a perfect bite-sized breakfast! Gluten free and contains no refined sugar. See the recipe at www.BlueCrabMartini.com

Blue skies and blueberry fields… sounds like a perfect Sunday afternoon, doesn’t it? Lucky for us, there are several farms in the area that offer pick-your-own blueberries. Recently we spent a long summer Sunday afternoon at Lockbriar Farms picking all of the blueberries we could carry. There were several different types of blueberries available, ranging from mild and sweet, to tart and tangy. Some were teeny tiny, and others were nearly as big as a grape!

Blueberry Banana Bread Muffins- a perfect bite-sized breakfast! Gluten free and contains no refined sugar. See the recipe at www.BlueCrabMartini.com

We brought home over 4 pints of fresh blueberries from our adventure that day! I love blueberries as a snack, but there was no way that we would be able to eat them all in time. Since then, I’ve been using the berries in every way imaginable- in smoothies, as a topping for yogurt, and to make smiley face pancakes for the kiddos (I won’t lie, I secretly like the smiley faces just as much as they do)!

This weekend, I set out to make banana bread muffins and on a whim, tossed in a cup of the blueberries. I’m glad I did, because the end result was nothing short of bite-sized perfection! These Blueberry Banana Bread Muffins are moist and bursting with flavor of fresh berries. An added bonus is that they are completely gluten free and contain no refined sugar. Each muffin is sprinkled with a homemade crumbly oat topping that caramelizes in the oven, making them an absolutely irresistible morning treat.

I think muffins are best when they are served warm, so I sliced mine in half and popped it into the toaster. While it was still nice and toasty, I topped it with a pat of butter and a drizzle of local honey from the farmer’s market. Pair it with a nice hot cup of coffee and your morning will be off to a great start!

There are still tons of blueberries in our freezer and we’ll be enjoying them long after summer fades into fall. These Blueberry Banana Bread Muffins were a huge hit with everyone in our family, and I think knowing that we picked the berries ourselves made them even more delicious. It’s safe to say that I will be making these muffins again, and I hope that each bite brings back fond summer memories, even when there’s snow on the ground (YIKES, winter- that is something I don’t want to even think about right now).

Here’s a look at our blueberry picking adventure, which ended with a sweet treat- homemade ice cream fresh from the farm! This was my first time going blueberry picking and it was so much fun that I can’t wait to go again next year. If you get a chance to try your hand at berry picking, go for it (and then make these muffins). You will thank me later- for the sweet morning treat, and for the even sweeter memories you will make!

Lockbriar Farms, Worton, MD

Blueberry picking in Maryland

 

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Blueberry Banana Bread Muffins- a perfect bite-sized breakfast! Gluten free and contains no refined sugar. See the recipe at www.BlueCrabMartini.com

Blueberry Banana Bread Muffins
(makes about 20 muffins, depending on the size of your bananas)

For the Muffins:
INGREDIENTS
3/4 cup almond flour
3/4 cup all purpose flour (gluten free)
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 tsp baking soda
3 very ripe bananas, mashed
3 eggs, whisked
2 tsp pure vanilla extract
4 oz organic applesauce (unsweetened)
1/3 cup honey (local and organic if possible)
1 cup blueberries (fresh or frozen will work)

DIRECTIONS
1. Preheat your oven to 350*. Prepare two muffin tins with liners.
2. Prepare the Oat Topping (See instructions below). Set aside until step 8.
3. In a large bowl, sift together your dry ingredients.
4. In a separate large bowl, combine your wet ingredients.
5. Carefully mix the dry ingredients into the wet ingredients. Stir only until combined, you do not want to over mix the muffin batter.
6. Then, fold in the blueberries until they are evenly dispersed throughout the batter.
7. Using a batter bottle (a spoon works just as well too), fill each muffin liner about 2/3 of the way. Each muffin liner should have the same amount of batter in it.
8. Sprinkle the top of each muffin with the Oat Topping.
9. Bake at 350* for 25-30 minutes. These muffins are moist, so they take a little longer than most in the oven. Best way to tell if they are done is to do the old toothpick trick. (Stick a toothpick into a muffin, and if it comes out clean, they are done. If the toothpick has batter on it, they need longer in the oven.)

For the Oat Topping:
INGREDIENTS
3/4 cup organic oats
1/2 cup coconut sugar
1/4 tsp salt
1 tsp cinnamon
4 Tbsp butter (cold)

DIRECTIONS
1. Combine the oats, coconut sugar, salt, and cinnamon into a small bowl.
2. Using two forks (or your hands), mix the butter into the oats until a nice crumbly topping is formed.

Blueberry Banana Bread Muffins- a perfect bite-sized breakfast! Gluten free and contains no refined sugar. See the recipe at www.BlueCrabMartini.com

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Peach & Bourbon Ice Cream

Peach & Bourbon Ice Cream- this is one delicious (and boozy) bowl of ice cream! www.BlueCrabMartini.com
I am scrambling to pack for a mini-vacation this weekend (see where we’re going), but before we head out the door I just have to share this recipe for Peach & Bourbon Ice Cream with you! I should warn you though, this ice cream is not for the kiddies. If you serve it at your next play date, you might receive a few angry phone calls from parents who’s children came home with bourbon breath 😉

Last weekend we went peach picking at an orchard just outside of Centreville on the Eastern Shore of Maryland. Not many of the peaches were ripe yet, so it was a challenge finding the ones that were ready to be picked. After a morning spent in the hot summer sun, we came home with nearly a full bushel of peaches (as well as a few plums and apples too, bonus)!

Peach & Bourbon Ice Cream- this is one delicious (and boozy) bowl of ice cream! www.BlueCrabMartini.com

My original plans were to make a pie with the peaches, but it’s been so darn hot that I decided to forgo baking and make ice cream instead. This Peach & Bourbon Ice Cream is my version of summer happy hour… on a spoon. It’s fruity, refreshing, and it’s oh-so boozy. As with my other ice cream recipes, this one is made from a coconut milk base and contains no refined sugar. Just another reason to give this recipe a try (as if you needed another reason… hello, it has bourbon)!

Now, my suitcase still sits here unpacked, so I must get back to business. I don’t think the Food & Wine Festival folks would appreciate me showing up in my pajamas! In the meantime here’s a glimpse at our peach picking adventure and my recipe for Peach & Bourbon Ice Cream. Enjoy- or perhaps I should say “cheers” because this one boozy bowl of deliciousness!

Peach & Bourbon Ice Cream- this is one delicious (and boozy) bowl of ice cream! www.BlueCrabMartini.com

Peach & Bourbon Ice Cream- this is one delicious (and boozy) bowl of ice cream! www.BlueCrabMartini.com

Peach & Bourbon Ice Cream- this is one delicious (and boozy) bowl of ice cream! www.BlueCrabMartini.com

Peach & Bourbon Ice Cream

INGREDIENTS
2 cans of full fat coconut milk, at room temperature
1/4 tsp sea salt
1 Tbs pure vanilla extract
3 Tbs organic honey
4 oz mascarpone, at room temperature
1-2 oz of your favorite bourbon, depending on your flavor preferences (I went for the full 2 oz and didn’t find it overwhelming)
7-9 ripe peaches (depending on their size), peeled and roughly chopped

DIRECTIONS:
1. Place the peaches in a blender and pulse until rough puree is formed. I like the texture of little bits and pieces of peach in my ice cream, but if you wanted a smoother puree that will work too. Set peaches aside until needed.
2. In the bowl of a stand mixer fitted with a whisk attachment, add the coconut milk. Whisk on high speed for several minutes, or until small peaks begin to form.
3. The the mixing bowl add salt, vanilla,  and honey and whisk until mixed, about 30 seconds.
4. Next, add the mascarpone and whisk on high until the texture is smooth.
5. Then, with the mixer on low speed, carefully pour in the peach puree and continue to whisk until the peaches are evenly mixed into the batter.
6. Add your desired amount of bourbon, whisk until mixed. Taste test to see if more bourbon is needed.
7. Cover the mixing bowl and chill in the fridge for at least 4 hours (I let mine hang out in the fridge overnight).
8. When the ice cream batter is thoroughly chilled, whisk briefly to remix the ingredients.
9. Use an ice cream maker to prepare the ice cream. Store in the freezer (if you have any left… but I’m willing to bet that you won’t!)

Peach & Bourbon Ice Cream- this is one delicious (and boozy) bowl of ice cream! www.BlueCrabMartini.com

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Kent Island Crab Cakes with Tarragon Shallot Butter

Kent Island Crab Cakes with Tarragon Shallot Butter- delicious Maryland crab cakes with a delicious twist! www.BlueCrabMartini.com

Recently, Shaun and I picked up a bushel of crabs and took them to a family get together on the Eastern Shore. These crabs were caught right off of Kent Island by a family member who happens to be a commercial waterman. After the crabs were steamed, we all gathered around the back porch table to devour them. It seemed like the more crabs we ate, the bigger the pile became! Perhaps a bushel was more than we could handle, but don’t fret, the leftover crabs didn’t go to waste!

Kent Island Crab Cakes with Tarragon Shallot Butter- delicious Maryland crab cakes with a delicious twist! www.BlueCrabMartini.com

The next day Shaun picked the leftover crabs and I was (pleasantly) surprised to find that there was enough meat to make crab cakes. In case you’re unfamiliar with our state, crab cakes are to Maryland, what sweet tea is to the south. In one bite, crab cakes give you a true taste of what the Chesapeake Bay has to offer. Sweet jumbo lump crab meat and classic Old Bay seasoning- it’s a way of life here in Maryland!

When most people think of crab cakes, they think of the traditional “Maryland style” preparation- crab meat mixed with breadcrumbs, mayo, spices, and mustard. Well, guess what… I don‘t like mayo or mustard! I know, I know, I’m weird, but I can’t stand the smell of them, and there’s absolutely no chance I would ever cook with them! So how then does a Maryland gal like me satisfy a crab cake craving?

Kent Island Crab Cakes with Tarragon Shallot Butter- delicious Maryland crab cakes with a delicious twist! www.BlueCrabMartini.com

These Kent Island Crab Cakes with Tarragon Shallot Butter are not your typical crab cake- they’re much better. Packed with sweet jumbo lump Maryland crab meat, these crab cakes are topped with a rich tarragon butter that melts down into every little bite. The best part, however, is that they contain absolutely no mayo or mustard! There’s another top secret ingredient that holds these crab cakes together (you’ll have to check out the recipe below to see what it is). We served them with a simple salad and paired with the new Dead Rise beer from Flying Dog Brewery (it’s a summer ale brewed with Old Bay, and it’s oh so good)!

I named these crab cakes after the place where Shaun and I both grew up- Kent Island (he lived on the Island, I lived near it). It’s a little island in the middle of the Chesapeake Bay and it’s your first stop on the Eastern Shore when crossing the Bay Bridge. It’s still Maryland, but it feels like a different world from the shores that surround it. If you ever get the chance to visit the Chesapeake region, be sure to add Kent Island (and the nearby Kent Narrows) to your agenda. Like these crab cakes, it’s Maryland, done different!

Kent Island Crab Cakes with Tarragon Shallot Butter- delicious Maryland crab cakes with a delicious twist! www.BlueCrabMartini.com

Kent Island Crab Cakes with Tarragon Shallot Butter
(Makes 6 crab cakes)

For the Crab Cakes:
INGREDIENTS
16 oz crab meat, jumbo lump or backfin (local Maryland crab meat if available)
2 eggs, whisked
1 cup panko (we use a gluten free variety)
1 lemon juiced
1/3 cup plain organic Greek yogurt
pinch of black pepper
1/2 tsp Old Bay seasoning, plus additional for garnish

DIRECTIONS
1. Preheat your oven to 425*.
2.In a large mixing bowl, carefully combine all ingredients (it’s best to use your hands). You only want to mix the ingredients until the crab meat is well incorporated. Don’t over mix it or the crab meat will fall apart!
3. Using your hands form 6 crab cakes, each equally sized.
4. Place the crab cakes onto a foil lined baking sheet that has been lightly sprayed with cooking oil.
5. Sprinkle the crab cakes with additional Old Bay seasoning.
6. Bake the crab cakes at 425* for 15 minutes. Then, turn the oven on hi broil and continue to cook until the crab cakes are lightly golden brown on top.

For the Tarragon Shallot Butter
INGREDIENTS
2 large stalks of tarragon, minced
1 large shallot, minced
1/2 lemon, juiced
1/2 cup organic salted butter, at room temperature

DIRECTIONS
1. Combine all ingredients in a food processor, and mix until the tarragon, shallots, and lemon juice are all evenly incorporated throughout the butter.
2. Store in the refrigerator to chill prior to serving with crab cakes.

Kent Island Crab Cakes with Tarragon Shallot Butter- delicious Maryland crab cakes with a delicious twist! www.BlueCrabMartini.com

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The Ultimate Pie Crust- Made with Coconut Oil!

The Ultimate Pie Crust- Made with Coconut Oil from www.bluecrabmartini.com
When it comes to baking, I’m more of a cake and cupcake kind of gal. It’s not because I don’t love a good lemon meringue pie or a sweet french macaron, but some desserts are down right intimidating, especially for a self-taught baker like me!

Despite my trepidation, this summer’s abundance of fresh picked fruit forced me to step out of my baking comfort zone. We have been strawberry picking, blueberry picking, and this weekend we are going peach picking over on the Eastern Shore. There’s only so many things you can do with gallons and gallons of fresh fruit before you have to make a pie! So make a pie I did!

Peach Pie with Coconut Oil Pie Crust from www.BlueCrabMartini.com

I think it’s the fear of having a pie crust catastrophe that has held me (and countless others) back from baking pies. The crust is such an important part of a pie, and if it falls short of perfection, the whole pie is a disaster. I’m pretty sure that this fear of failure is what keeps the store bought pie crust industry afloat (you know the ones I’m talking about- crumbly, freezer burned, factory processed, and tasteless). I for one, think that summer’s sweet peaches deserve better than that, don’t you?!

The Ultimate Pie Crust- Made with Coconut Oil! from www.BlueCrabMartini.com

This pie crust recipe was another one of my gluten free baking experiments (you can read about my cake baking experiment here). Fortunately, this is an experiment that turned out even better than I could have imagined! It’s everything a pie crust should be- rich, tasty, and oh-so-buttery. But this pie crust also has a secret, it contains absolutely no shortening or butter! The melt-in-your-mouth buttery flavor is achieved by using coconut oil, a much healthier alternative.

That’s right, it’s time to ditch the Crisco once and for all! Unless you have horses, because then you can use it on their hooves in the winter to keep the snow from compacting around their shoes. In case you’re wondering how I know this fabulous factoid, well I really have done that before!! But that’s a long story- one that involves about 6″ of snow and a drill Sargent of a riding instructor- and today we’re talking pie not ponies 🙂 So unless you plan to go horseback riding in the middle of a blizzard (and I’m bettin’ you aren’t), go ahead and toss that Crisco.

If you’ve been fearful of pie baking, like I was, then I hope this easy coconut oil crust recipe gives you the confidence you need to pop on your oven mitts and go for it! Happy baking!

Blueberry Pie with coconut oil pie crust from www.BlueCrabMartini.com

Coconut Oil Pie Crust
(recipe makes enough for one 9″ pie crust only, double amounts if you want to include toppings such as lattice pieces or cut-out shapes)

INGREDIENTS
1 1/2 cups all purpose gluten free flour (I use Bob’s Red Mill)
1/2 cup coconut oil (in solid, room temperature form- not melted!)
1 1/2 Tbsp coconut sugar
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp freshly grated nutmeg
4-5 Tbsp of cold water

DIRECTIONS
1. In a large bowl, mix and sift together your dry ingredients.
2. Next, mix in the coconut oil until a dough-like substance is formed (it’s easiest to use your hands for this part!)
3. Mix in the water 1 Tbsp at a time with a fork, until the dough is moist but not saturated.
4. Using your hands, form a ball with the dough, then wrap it in plastic wrap.
5. Place in the refrigerator for at least 3-4 hours (I usually let mine hang out over night).
6. Remove the dough from the fridge and let it sit out at room temperature for a0-60 minutes. Note: once the dough has been chilled in the fridge, the coconut oil will return to being a solid and the dough will be hard. Don’t panic! It will quickly return to room temperature and be pliable.
7. On a clean work surface, sprinkle a little more of the GF all purpose flour.
8. Gently roll out the dough using a rolling pin (you may need to flour that too).
9. Place dough into pie dish carefully. It may not stay in one solid piece when you try to transfer it, but it easily molds back together when you press the pieces together with your hands.
10. Fill with your desired pie filling.
11. Top with lattice pieces or cut-out shapes, if desired.
12. Bake according to the type of pie you are making. Also, when baking your pie, be sure to wrap the outer edges with tin foil so that they do not burn (I learned this one the hard way!)

Coconut Oil Pie Crust from www.BlueCrabMartini.com

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Spaghetti Squash Primavera with Pesto Cream Sauce

Spaghetti Squash Primavera with Pesto Cream Sauce! You'll never guess what the secret ingredient in this sauce is! - see the recipe at www.bluecrabmartini.com

If someone had told me 10 years ago that one of my favorite meals as an adult would be comprised 100% of vegetables, I would have given them the “you’re crazy” look. And if they added that I would be growing most of those vegetables in my own garden, I would have declared that they were certifiably off-their-rocker-insane. Me? Grow vegetables… and then eat them?! Oh, the horror!

But life is full of curve balls and somewhere along the way I fell in love with vegetables. I actually look forward to eating them now (shocking, I know). Maybe it’s a normal part of growing up, maybe it’s because I’m more health conscious now, but I think it’s mostly because I’ve finally figured out how to make them taste pretty darn good! I also discovered that my mom’s green thumb and love for gardening was passed down to me (thank you mom)!

Every spring I look forward to the day that the garden gets planted. We have a teeny, tiny, postage-stamp-sized yard so it’s been a challenge figuring out how to grow a decent sized garden. Each year, the garden takes over more and more of the back yard. Pretty soon it’s going to be one big zucchini patch out there!

I’m fairly certain that the gardening gene has also been inherited by our oldest son. He’s 5 now and loves to help in the garden (sometimes he’s a little over zealous with the pruning, but I love his enthusiasm). This year he even helped me prepare the soil and plant our garden. Together, he and I managed to plant the largest garden we’ve had so far! It’s been fun watching our plants grown and the vegetables slowly ripen.

Today I’m sharing with you my garden, and one of my most favorite meals of all time- Spaghetti Squash Primavera with Pesto Cream Sauce! It’s delicious, packed with healthy vegetables, and bursting with the flavors of summer time. The best part of all is that I grew most of the ingredients in my own garden! Earthy, roasted spaghetti squash tossed with sauteed fresh veggies goes from good to amazing when it’s topped with this pesto cream sauce. Dare to guess what makes the sauce creamy? You’ll have to check out the recipe below to find out!

Summer Garden in Maryland

Summer Garden in Maryland

Summer Garden in Maryland

Summer Garden in Maryland

Summer Garden in Maryland

Summer Garden in Maryland

Summer Garden in Maryland

Spaghetti Squash Primavera with Pesto Cream Sauce! You'll never guess what the secret ingredient in this sauce is! - see the recipe at www.bluecrabmartini.com

Roasted Spaghetti Squash Primavera
with Pesto Cream Sauce

For the Spaghetti Squash Primavera:
INGREDIENTS
1 large spaghetti squash, roasted (You can learn how to roast the spaghetti squash here)
1 zucchini, chopped
1 pint cherry tomatoes, halved
1 yellow squash, chopped
1 Tbsp coconut oil
Sea salt & black pepper, to taste

DIRECTIONS
1. In a large saute pan over medium heat, saute the zucchini, yellow squash, and tomatoes in the coconut oil. Cook only until tender, about 4-5 minutes. Season with salt and pepper.
2. Once the vegetables have cooked, add the spaghetti squash strands to the saute pan. Stir and toss to mix the spaghetti squash with the other vegetables.
3. Mix with pesto cream sauce (see below). Can be served warm or chilled.

For the Pesto Cream Sauce
INGREDIENTS
1 1/2 cups fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese
2 cloves of garlic
1/4 cup extra virgin olive oil
Pinch of salt and pepper, to taste
1/4 – 1/2 cup coconut milk (depending on how creamy you want the sauce to be)

DIRECTIONS
1. In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse on high until the ingredients are all broken down into a paste.
2. Next, with the processor on, slowly pour in the olive oil. You may need to stop and scrape the sides of the mixing bowl a few times. Season with salt and pepper, continue to mix until the pesto has a smooth, pureed texture.
3. Once you have your pesto sauce ready, add your desired amount of coconut milk and mix until the pesto is creamy.

Spaghetti Squash Primavera with Pesto Cream Sauce - www.bluecrabmartini.com

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Moments that Matter: June 2014 Edition

MTMJune2014n
Welcome to the 4th edition of our “Moments that Matter” series! In this monthly series, we will give you an up close look at what life on the Chesapeake is all about. Through photos of our adventures, our family, and scenes from the Bay area, we hope to give you a taste of what inspires us (and our food).

June brought us lots of sunshine, warm weather, and the official start of summer! We took full advantage of the changing season and spent as much time as we could outside. There were many pool days, birthday parties, long afternoons running through the sprinkler, popsicles, and lots of time spent with family and friends. Here’s a look back at the wonderful month of June in the Chesapeake Bay region!

Just in case you missed a post, below is a recap of the recipes we shared in June:
Strawberry & Rhubarb Compote
Old Bay Hummus
Sweet Corn & Poblano Summer Chowder
Vanilla Cake with Fresh Strawberries
Peach Cupcakes with Fresh Peach Filling

We loved spending many days in the pool!

We loved spending many days in the pool!

My Lantana was in full bloom- so pretty.

My Lantana was in full bloom- so pretty.

Cold beer + hot steamed crabs = one fantastic month!

Cold beer + hot steamed crabs = one fantastic month!

Sandy toes were part of our daily routine. We had fun looking for treasures on the beach.

Sandy toes were part of our daily routine. We had fun looking for treasures on the beach.

Speaking of beach treasures, look at this tiny  turtle we came across one evening! Only a few inches long.

Speaking of beach treasures, look at this tiny turtle we came across one evening! Only a few inches long.

Father's Day brunch at Bridges on the Kent Narrows.

Father’s Day brunch at Bridges on the Kent Narrows.

I love everything about this picture. My parent's have a huge mimosa tree in their backyard with beautiful fluffy pink blooms. This is my mom chasing our little guy through the yard at his birthday party.

I love everything about this picture. My parent’s have a huge mimosa tree in their backyard with beautiful fluffy pink blooms. This is my mom chasing our little guy through the yard at his birthday party.

While visiting my parents, we also got to check out their new baby chickens! They are huge now!

While visiting my parents, we also got to check out their new baby chickens! They are huge now!

Evening strolls to the marina were a welcome addition to our routine!

Evening strolls to the marina were a welcome addition to our routine!

Candid moment from a family get together. Pure joy!

Candid moment from a family get together. Pure joy!

Sour cherries... so tempting, but oh so tart!

Sour cherries… so tempting, but oh so tart!

Raising boys... what more can I say? This little guys LOVES playing in the mud!

Raising boys… what more can I say? This little guys LOVES playing in the mud!

Ocean City, MD provided us with a wonderful weekend getaway.

Ocean City, MD provided us with a wonderful weekend getaway.

While in Ocean City, Shaun (and some friends & family) went on their annual deep sea fishing trip. You'll see more about that in an upcoming post!

While in Ocean City, Shaun (and some friends & family) went on their annual deep sea fishing trip. You’ll see more about that in an upcoming post!

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