The blog is taking on a new look because it was the only way I could figure out to deal with the disappearance of the sidebar on the other template. As much as I like blogging, that sentence is so boring it makes my teeth hurt. I know way more about HTML code than I…
Last night was my one night this week to not be working in my restaurant, so Ginger and I went to eat in someone else’s place. We got a call a couple of weeks ago from friends in Winchester who wanted to get together for a meal. It’s Restaurant Week in Boston, which means a…
One of the biggest hurdles to clear as a writer is the first sentence. You want to grab the attention of your reader and pull them into your story. One of the first authors I remember as a kid — Snoopy — began his work with, “It was a dark and stormy night.” That is…
Ginger goes back to work today. Her sabbatical and vacation have ended and she is getting ready to go to her office at the church. She woke up early and has been a bundle of activity all morning: she took Gracie to the beach for a walk and a prayer, washed her car and cleaned…
My writing schedule is off this week because I’m working more at the Red Lion Inn. Robert, the head chef, had a chance to get away for a few days with his family and I’m filling in some of the shifts. He has been so generous in working with my schedule so I could go…
Since our senior pastor is on vacation, I’ve preached three of the last four weeks. Since the Lectionary in August can’t seem to get away from “bread” passages, I’ve preached from some of my favorite scenes in the gospels. This week I realized I had created an inadvertent sermon miniseries on some of the miracles…
Ginger has an unusual attachment to her Wrangler. When she came back from the “southern sojourn” of her sabbatical, I drove her Jeep to Providence to pick her up. When she got to the car, she hugged it – she didn’t think I saw her. On these highs-in-the-seventies-cloudless- summer-afternoon-drive-with-the-top-down kind of days, I understand why…
One of the summertime specialties at the Red Lion Inn, as in a lot of New England coastal restaurants, are Steamers. For the uninitiated, they are clams. We get ours from nearby Duxbury Bay and prepare them by boiling them in a mixture of white wine, clam juice, and rosemary. They are boiled until they…
I know part of the reason I like to cook is so people will tell me how good the food is. I come by it honest. One of my most enduring memories of dinner time as a kid was my mom biting into the food she had prepared for us and saying, “Isn’t this good?”…
Most Monday mornings, Ginger and I get to take our time eating breakfast and then I come up to my trusty old iMac to write. Two things are different today. Due to some staff changes at the Red Lion Inn, I’m working today so Robert can get his day off. He’s been so good about…