It’s nearly the end of my winter hibernation. Though the weather itself wasn’t very pleasing–really cold, ice, rain, freezing rain, sleet, and not much snow to lift the gloom–I spent most of the long stretch inside looking out. And things got done. Pages written, house purged, soups and stews cooked, breads baked.
I don’t ask much more of winter.
The other day BW asked me when I’d last been out of the house (feeding dogs, filling bird feeders don’t count). I dunno. Six or eight weeks. What’s your point?
I’ll end my winter hunker in and down next Sunday for some out-of-the-house fun when I head into town for a photo exhibit at Inn Boonsboro. On March 18th from 1-3, Lush Emerald Fields And Ancient Stones will feature photographic art of Ireland by Fran Byne, Suzanne Hill Thackston–and our own brilliant photographers Bruce Wilder and Laura Reeth.
If I’m going to venture out after a couple of months, it should be for fun, friends–and beautiful art. Stop by if you’re in the area. See some art, raise a glass.
The exhibit follows a ceili at the inn on Thursday–talk about fun! Food, drink, art and Irish music. Slainte!
For a portion of his winter, BW’s been down in his studio installing his dark room. While he’s embraced digital photography, he still loves film–and now he’s got a good, creative space to work on that part of his art.
Before you ask: I really don’t post recipes. I’m a how does this look, taste, smell sort of cook, tossing in things as I go. However, the shrimp–and a few other of my dishes–are featured in the really fabulous Inn Boonsboro Cookbook, available exclusively from Turn The Page Bookstore.
This labor of love was produced and edited and created by our amazing Kat. She cooked every dish in her own kitchen–aided by Jason who served as supply chief, and photographed by her brother Adam. There are some fantastic recipes in there (including MY brother’s to-die-for peppermint patties), from friends, relatives, from the inn itself, and our other Boonsboro businesses.
In case that doesn’t tempt you, all the profits from sales of the cookbook go to local food banks. So truly a labor of love serving the community.
Now, since spring forward’s completely messed up my body clock, I’m going to go work out. And maybe make a nice red sauce for my last hibernation Sunday.