Saturday, July 28, 2007

~~ you only get this in MARYLAND, the QUINTESSENTIAL CHEESE BURGER~~

USDA Prime Burger photograph by Wilbur M. Reeling & Nikon 5400
... also eaten by Wilbur M. Reeling
KEEP IT SIMPLE
... but thick! ~lol~
CLICK PHOTOS FOR FULL VIEW

HOW TO BEST USE A "MARYLAND"

CENTER CUT SLICE of RIPE TOMATO
TOMATO RECIPE

step #1: USDA Prime ALLEN BROTHERS' freshly ground "Steakhouse Steak Burger" http://www.allenbrothers.com/findProducts.do?categoryId=80 about 6ish oz. and hand-form it into a 4 1/2 inch diameter patty about 3/4 to 1 inch thick.

step #2: 1 fresh garden, sun-ripened, 4 1/2 inch diameter Maryland tomato ... from which you take a 3/4 inch thick slice. [only the the very center now! ... toss the rest out]


step #3: 1 slice of 1/8" medium-thick Amish Farmhouse Sharp Cheddar. [melted]


step #4: a lightly toasted bun with a touch of Hellman's Mayo, French Guerande 'Fleur De Sel' Sea Salt & freshly cracked Sarawak Lampong-Sumatra black Pepper. [add S&P just before grilling]

step #5: COOK IT & EAT IT. [Prime #1 beef is best medium rare-ish, about 125 degrees]




YOU GOTTA SEE MY B.L.T. ~LOL~

. . . and admit it now, a tomato is funny!

Corn and JUMBOS coming soon ...

Sunday, July 1, 2007

~~Some of my "SUMMER FLOWERS" & the AMISH at the local GROCERY STORE~~

all photographs by Wilbur M. Reeling & Nikon 5400
MY FLOWERS ARE NOW IN BLOOM.
THIS IS WHEN LOCAL CRABS, CORN & TOMATOES
START THEIR SEASON
CLICK PHOTOS FOR FULL VIEW





















a country store near the bay
above: just outside my door is the Chesapeake Bay











Amish transportation to the local market


















below: my view from the Perry Point, just off the Bay
below: just yards from my home is the Birthplace & home of the
1st Commodore of the Navy, John Rodgers, and founder of the American Navy.












... ALL FOR NOW