I have changed the method used for comments, trying to make it more user friendly. The new set-up allows anyone to post a comment, regardless of account held, even as "anonymous", as long as they can type in the mystery word (which people can see, spam held computers cannot). That will safeguard the computer; as Blog Administrator, I will moderate comments as well. Please be advised that I am a liberal moderator conserving comments freely...kidding - what I am saying is I don't plan on rejecting comments unless they are spam, vile, vicious, or personal attacks against people living or dead. I enjoy the debate - on some blogs that I read (see Frank Bruni's Diner's Journal), the readers comments are often as engaging as the post itself.
In other news, we have a new dinner menu, which we slowly served last night. I'll try to get pictures tonight, although I imagine some items are still in their evolutionary stage and will look completely different by this time next week. Asparagus is a big player lately, on the menu and the specials, with asparagus soup fast approaching. Rhubarb should be here soon, shad roe is winding down, crab is ratcheting up and a rose of malbec from Susana Balbo will be available by the glass - summer is going to be here before we know it, and let's start enjoying it now.
The Chestertown Farmer's Market is back in full swing. Joseph brought us some mustard greens this morning - see the pork dish on the new menu - and he was saying it has been jammed, with people lining up for their produce and plants, honey and pies. This year they are also allowing meat products, which should be interesting; one day I hope they'll let people sell prepared food! There's nothing better than ambling around a farmer's market during the height of the growing season, munching on a fish taco or freshly made fried mushroom salad. That last one was at the Baltimore Farmer's Market, which is definitely worth a visit if you are headed over the pond any Sunday from now through December.
A final note - May 21st, besides being Nancy Silcox's 85th birthday, is also (not so widely known as) National Waitpersons Day. We will definitely be celebrating both major events here at the Brooks Tavern, and elsewhere!
Thanks for stopping in, both virtually and physically!
In other news, we have a new dinner menu, which we slowly served last night. I'll try to get pictures tonight, although I imagine some items are still in their evolutionary stage and will look completely different by this time next week. Asparagus is a big player lately, on the menu and the specials, with asparagus soup fast approaching. Rhubarb should be here soon, shad roe is winding down, crab is ratcheting up and a rose of malbec from Susana Balbo will be available by the glass - summer is going to be here before we know it, and let's start enjoying it now.
The Chestertown Farmer's Market is back in full swing. Joseph brought us some mustard greens this morning - see the pork dish on the new menu - and he was saying it has been jammed, with people lining up for their produce and plants, honey and pies. This year they are also allowing meat products, which should be interesting; one day I hope they'll let people sell prepared food! There's nothing better than ambling around a farmer's market during the height of the growing season, munching on a fish taco or freshly made fried mushroom salad. That last one was at the Baltimore Farmer's Market, which is definitely worth a visit if you are headed over the pond any Sunday from now through December.
A final note - May 21st, besides being Nancy Silcox's 85th birthday, is also (not so widely known as) National Waitpersons Day. We will definitely be celebrating both major events here at the Brooks Tavern, and elsewhere!
Thanks for stopping in, both virtually and physically!
Thanks for doing this, Barbara. There have been several times I tried to negotiate the site, just to say how special or good something was, (or maybe to beg Kevin to make something from an old recipe - like I've never forgotten the crab raviolis!)..and had trouble sending, and finally gave up. So, again, thanks
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