~~MARYLAND'S FALL MONSTER JUMBOS~~

all photographs by Wilbur M. Reeling & Nikon 5400

... at the end of September & start of

October come the biggest,

heaviest and fattest

JUMBOS CRABS of the year !!

CLICK PHOTOS FOR FULL VIEW

8 INCHES-10 INCHES, nuttin' 2-it!

1 JUMBO PER POT THEY ARE SO BIG
no beer for a while says the Doctor
..."MONSTERS"...
the sweetest corn

my creation of a "free stone" PEACH PIE

seedless, honey sweet, Maryland water melon

... THAT'S ALL FOR THE MOMENT

~~ END OF THE SEASON & OUR MARYLAND SUMMERTIME WAY OF LIFE ~~

... IT'S ALL ABOUT THE LOVE ...

and here are some pix of some of the things that we love!

all photographs by Wilbur M. Reeling & Nikon 5400

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EVERYONE HAS A FAVORITE and the FooFoo

IS EVERY ONE'S FAVORITE

... the Budz

Maryland Jumbo Jimmies

Honor's close "Budz" -- l. to r.

Diane, Honor holding FooFoo, Brittany & Bobbie

Honor says ..."Dad it's like a Ratatouille, only baked and better!"...
HONOR (with FooFoo & Chewie Puppies looking on from the deck) in my tomato garden gettin' Jiggie Wit-it ~~LOL~~








local corn and my organic tomato

Maryland sweet "Silver King" at the end of August

believe it or not this is a half bushel of RED & YELLOW peppers after roasting

roasted summer red & yellow peppers

roasted hen in olive oil & organic rosemary

...NEXT IS THE END OF THE SEASON BLUES

& NO MORE CORN - TOMATOES & JUMBO JIMMY WIT DA BUDz.

~~ 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~

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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 ...

~~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

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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