Author Archives: boogkb

Jeff, One thing I must say–on this trip in particular–I have been struck by the fact that you have mentioned (and visited) more towns of which I've never heard than I can remember hearing from your previous trips. I guess … Continue reading →

15. Oct. Maryland. Poke claims to be the friendliness city. Wonderful ride through Puncateague, Onancoke ( a town with many many large cemetaries) and other rural Eastern shore villages. Coffee and local history, as well as a good discussion on … Continue reading →

These are all good questions, and I'm sure I should know the answer to them but frankly, I am mystified. The fact is, George is correct. Dementia has set in and I can't tell my e-coli from a hole in … Continue reading →

I believe that European supervision of pork is supposedly much more stringent than ours in the US – Bob? As an expert on pork and Europe, what do you say? RE deaths due to rare hamburgers, I think those were … Continue reading →

We're such sensitive creatures.  What can I say? Europeans? Thousands of years of antibodies; all lost when they (the europeans, not the antibodies) arrived on our shores.  Who knows? Just making all this up.  It sounds promising. Well, the Europeans … Continue reading →

May be they've just has those same cigarettes prices signs up for the past 20 years and haven't bothered to change them… Actually you see even cheaper prices inland in tobacco country. When I went to the Durham Bulls game … Continue reading →

While generally refusing to rise to the bait, I will point out that the Europeans seem to eat masses of ham free from life-preserving nitrates, and worse yet manage not to die after eating unpasteurized cheeses, even those sporting colorful … Continue reading →

14 Oct. The Chesapeake bay bridge tunnel is an engineering marvel. 17. 3 miles long, cyclists prohibited. Virginia runs a shuttle. To get to the tunnel there was a windy ride along the Atlantic and then the shores of the … Continue reading →

An interesting recipe. It is closely related to the technique I now use to make 7-grain bread. Here's why: the raisin bran, once dampened becomes essentially cooked grains, or porridge. Having already been cooked prior to mixing with the flour, … Continue reading →

12 Oct. Infrequent ferry delayed getting to Virginia. Had time to discuss making stained glass pieces, a hobby of the B&B owner, wine making using duprat zin grape. The grape is a slow growing one, 24 brix. A recipe for … Continue reading →