THE BIG SALAD.
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THE BIG SALAD – apples, pecans, croutons and a delicious salad dressing! |
| The dressing was really the star of the show! Baby Greens, Winter Mix Greens, Heirloom Carrots (shaved w a peeler), Celery (sliced thin), Red Onion (sliced thin), Cameo Apple (sliced thin), Eve’s Cheese Cheddar, Homemade Croutons, Pecans, THE DRESSING(!) –>  Agave Dijon Vinaigrette …into a Mason Jar (or I just used the Maille jar) 2 TSP dijon (any kind) 1 clove minced garlic 1/4 cup apple cider vinegar 1 TBSP Lockbriar honey, *REAL* maple syrup, -or- agave (I had agave) 1.5 TBSP thyme (dried is fine.) pinch sea salt pinch black pepper juice and zest of lemon (I only had a 1/2 on hand) 1 cup EVOO (Dimitri’s is our go-to!)Shake it all up. Adjust to taste, if needed. I didn’t measure a thing… just eye-balled it and it was GREAT. dressing adapted from: Andy’s East Coast Kitchen |
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| Hey Newark! We have our pre-order site back up and operating with weekly doorstep delivery. |
| It’s never-not ice cream weather… |
| A huge “Happy Birthday” to Bill MacIntosh and our first event of 2026! A true celebration! What a wonderful party full of fun, lively bagpipes, great food and wonderful dessert… and I’m not even talking about our ice cream. (Kay has impeccable taste!) Cakes by Abby on High Street is a must try — to sum it up: she creates works of art that actually taste INCREDIBLE. Balanced, beautiful and not too sweet. Perfection.We coordinated our craft to complement the complex and creative flavor ensemble by Abigail.   Abby’s vanilla cake // cookie butter crunch // salted caramel buttercream > our serendipity spice ice cream Abby’s chocolate cake // chocolate hazelnut // espresso buttercream > our coffee ice cream Abby’s almond cake // toasted coconut // dark chocolate icing > our red raspberry ribbon ice cream …and vanilla bean to boot; one to go with all of them! – Lockbriar Scoop Service – accepting reservations for the 2026 season |
| Oh! Can’t forget about Jeff and the Fish Whistle Team. They NEVER disappoint and the Ahi was AH-mazing. |
| During this season of fasting and reflection, many are considering what they can “give up.” …Rather, consider what positive thing you can do instead!Buying and supporting local businesses, going to the farmers market EVERY week, trying a new local dinner spot with an old friend [Vietri in Chesapeake City for me], signing up for that workout class you’ve been considering [Foundations Island Yoga Sunday HOT 26 Yoga is the bomb!] or just taking a few moments to breathe by the ‘River or ‘Bay… that’s what the season is about. For those participating (or trying to) in No-Meat Fridays — like me — enjoy some veggie centric and local seafood recipes throughout this Lent. What a great excuse to order some oysters from Phillip @valliant_oysters or Scott @orchardpointoysters! |
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