I have a Tramontina Enameled Cast Iron Dutch Oven that I call my Big Red Pot. It’s big, for sure, and it’s heavy. It weighs about as much as a pallet of cinder blocks, which is the main reason I don’t use it as often as I should. But when I do pull it out from the bottom cabinet, it always delivers great meals. Dutch Ovens are a lot like Slow Cookers, except they are faster. You can quickly … [Read more...]
Old Businesses of Charlottesville
Meadowbrook Hardware For 53 years, Meadowbrook Hardware kept Charlottesville do-it-yourselfers in nuts and bolts. Originally located in the Meadowbrook Shopping Center at the intersection of Emmett Street and Barracks Road, the store was founded by Ronnie Kite, an entrepreneur with no degrees and no experience in hardware. He did business the old-fashioned way and he did it well. It’s said … [Read more...]
A Blue Grosbeak Visitor
I saw a strange bird scratching below my feeder this week. It was a deep rich-brown color, larger than a sparrow but not as large as a thrasher and lacking long tail feathers. I had no clue until I scanned my bird guide. It was a female Blue Grosbeak. I saw her for two days, then no more. I have never seen a male Blue Grosbeak in my yard. Adult males are royal blue with a tiny black mask in … [Read more...]
My New Car
For the past 30 years, I have owned Jeeps; V-8s, gas guzzlers, big engines. Recently I bought a 2024 Mitsubishi Mirage – a Baby Hatchback. I don’t know what size engine it has, but it’s small. It fits in the glove compartment. It’s quite a change from my last several automobiles. The horn sounds like a little clown horn. People chuckle when I toot it. I think I’ll just get a seltzer bottle … [Read more...]
They’re on the Way
The commercial guys are like the canaries in goldmines. Their haul nets are the first signs of things to come. They are beginning to net spot and croakers, so they are on the way. It’ll be several more weeks before they bite on hook and lines, but it will happen soon. Flounder are also beginning to make their presence known off the Eastern Shore. The water temps are hovering around 50 degrees and … [Read more...]
Morel Time
I had never eaten a morel until my old friend Carl Oakes asked if I wanted a few. Not wanting to offend, I said, “Sure”, but I had no idea what they were or what to do with the strange looking spores. Later I found out that morels, wild mushrooms, were mountain delicacies and highly desirable. On several occasions since then, I have taken to the hills and picked them myself. Morels, though, … [Read more...]
A Blooming Spring
It’s amazing what a week or so of 70-degree weather will do. Blooms, for example. Our forsythia patch is turning into a golden vista. Yellow jonquils are showing off all around the yard. Lovely purple hyacinths have popped up and the little crocuses are erupting in beauty. The ever-faithful Lenten Roses are in full bloom – they start before all the others. Perhaps the happiest of all my … [Read more...]
Cheesy Roasted Asparagus
Asparagus lovers are now in their element. Fresh, tender asparagus is now sprouting and hitting the grocery shelves. It’s the best of the year. It’s hard to screw up asparagus. Boiled, roasted, grilled, fried. It’s all good. But if you want to get fancy, here’s a simple but elegant recipe for Cheesy Roasted Asparagus. It’s fast, easy and yummy-good. Preheat your oven to 425ºF, then line a … [Read more...]
Nap Time
Kindergarten had it right. You had to take a nap. Every day, you had to take a nap. “Put down your crayons, children. It’s nap time,” the teacher said. Some of the kids drifted off, while others. like me, tossed and turned and fidgeted, waiting to go outside and play “Red Rover, Red Rover” or “London Bridge is Falling Down.” Looking back, taking a nap every day isn’t such a bad idea. I … [Read more...]
Consistently Carmello’s
Saturday was our “Date Night” and we wanted a special experience. It had been a while since we dined at Carmello’s and we chose that restaurant. Would it be as good as it always has been? Yes. The secret to the long-term success of any restaurant is consistency. It must be good every time. One bad experience and you go elsewhere. There are simply too many good restaurants to … [Read more...]
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