What is there for me to not love in Chincoteague? There is the pristine beach of Assateague, the abundant and beautiful wildlife, the talented artists, and the friendly people. It's a paradise for me.

I have just one problem with Chincoteague - the food!

Chincoteague is hardly known for five-star cuisine even among the seafood lovers, but if you're not a seafood lover, eating can be tricky. Chincoteague is famous for its oysters and its proximity to Maryland means plenty of good crab as well. When I see big steaming pots of shellfish coming to someone's table, I really wish I did like the stuff, but I don't.  read more »

Peel and stuff hard-cooked eggs for easy Easter dish.

This one's for Inv Robbins, who died on Monday after helping to make about a zillion kids happy by creating the first American food franchise: Baskin-Robbins. When I was a munchkin, I loved Baskin-Robbins. There was a BR store within walking distance of all my usual haunts and they gave you free ice cream on your birthday. Even better, my older brother's best friend was a shift manager. For him, this mostly meant he, at 17, got to herd 15 and 16 year-olds, which I am sure was a pain. For him. I, on the other hand, thought that the point of being a shift manager was free banana splits. Not for him. For me. Since then, I have switched to making my own ice cream.  read more »

For many fans, a trip to the stadium is as much about the sights, the sounds and, most importantly, the food, as it is about the field.

serves 4 For the pork belly 1 lb., 12 oz.  read more »

Today's vegetable recipe: A classic German potato salad, served warm tossed in a slightly tart sauce flavored with mustard, vinegar and celery seed. Talk about a perfect outdoor supper: sliced tomatoes, just-ground sausages hot off the grill -- plus this warm potato salad, a classic German-style potato salad, homey rustic food at its best. Which of the three was the favorite of the meal? A toss-up, they really worked together. I'd cooked the potatoes ahead of time so the salad itself took just 15 minutes to make. But when the sausages took longer than expected, I was pleased that the salad was patient, I just kept it on low on the stove. This potato salad is made entirely with pantry ingredients so chances are, if you've got potatoes, you can make a German potato salad. POTATO RECIPES from the ARCHIVES ~ My Mom's Potato Salad , a classic potato salad recipe ~ ~ Bubble & Squeak , the English classic ~ ~ Those Pink Potatoes , scalloped potatoes & beets, a great combination ~ ~ more potato salad recipes ~ ~ more classic vegetable recipes ~ ~ more potato recipes ~ WARM GERMAN POTATO SALAD Hands-on time: 15 minutes (using pre-cooked potatoes) Time to table: 15 minutes Serves 8 2 pounds new potatoes, cooked in well-salted water, chopped SAUCE 1 tablespoon bacon grease (or another oil for a vegetarian version Note to Vegetarians ) 1 onion, chopped 2 tablespoons flour 1 tablespoon sugar 1 teaspoon celery seed (I used just a half teaspoon, more would have been better) 1 tablespoon coarse Dijon mustard (the seeds were a good touch) 6 tablespoons vinegar (I used a malt vinegar but any good vinegar would be fine) Water or broth as needed (I used a half cup) Salt & pepper to taste In a large skillet, melt the bacon grease on MEDIUM HIGH until shimmery. Add the onion and stir to coat with fat. Let cook til just beginning to brown, stirring often. Meanwhile, in a small bowl, stir together the flour, sugar, celery seed and mustard. A tablespoon at a time, stir in the vinegar, incorporating each tablespoon completely before adding the next. (This technique will avoid floury lumps in the sauce.) Stir the mixture into the onion and stir for a minute. It will get quite thick and will 'seize up', this is normal. A tablespoon at a time, add water or broth until a quite liquid consistency is reached. Stir in the potatoes and stir to coat. Let potatoes warm through. Taste and adjust seasonings. Serve warm. NUTRITION ESTIMATE Per Serving: 128 Cal (13% from Fat, 9% from Protein, 78% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 26 g Carb; 3 g Fiber; NetCarb 23; 4 g Sugar; 25 mg Calcium; 1 mg Iron; 39 mg Sodium; 2 mg Cholesterol; Weight Watchers 2 points PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how . NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here . Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box. Looking for healthy ways to cook vegetables?  read more »

FOR TODAY, OCTOBER 6TH, 2008 . . . Outside My Window . . . All is peaceful and still, all the wind and rain from the past few days having ended as suddenly as it started. I imagine the grounds are full of fallen leaves and branches which will keep the Estate gardeners busy for more than just a few days. The wind is a curious thing I think . . . you cannot see it, but you can sure see the effects from it and the damage that it can do. A gentle breeze can be most pleasant and cooling on a hot summer's day, but a gale can be devastating and almost brutal in it's touch . . . I am thinking . . .  read more »