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January 7, 2026

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00 Post to Chestertown Spy 1 Homepage Slider Local Life Food Friday Spy Journal

Food Friday: Green Beans, Reimagined

November 14, 2025 by Jean Sanders Leave a Comment

I have never bought a can of cream of mushroom soup. I have never willingly consumed it. I will never buy a can of cream of mushroom soup. That is my mantra. If I could embroider I would probably have a cross-stitched pillow or two that announced this aversion. It might be genetic – my mother never used that staple of 1960s cooking, although she was fond of Jell-o molds. I doubt if my children have ever cooked with mushroom soup – although I have never asked them directly – I am employing delicate generational diplomacy: some things are private.

Not willingly eating mushroom soup has never made me popular at Thanksgiving, when everyone in the United States whips up their secret family recipe for Green Bean Casserole, which involves cooking perfectly delicious and crunchy green beans in a white Corning Ware casserole dish, smothered in a chemical septic field of gray mushroom slop, topped with canned fried onions. At Thanksgiving we should be giving thanks for the wonderful bounty of nature – not for PFAS, sodium nitrates, and other preservatives.

As a child I did not care for cooked vegetables, with the exception of corn and potatoes. And pizza. I have always preferred the crisp snap of fresh beans, the cool orbs of peas as they slide out of their pods, and cold, peppery radishes, floating in Pyrex bowls of iced water. It was one of my mother’s super powers that she assigned vegetable duties to me and my brother on the back porch steps in the summertime. It might take us forever to shell the peas, or string the beans, or shuck the corn, but we were quiet, and out of her hair. The price she paid was we might not fill the cooking pot with peas, because we had gobbled a few handfuls as we performed our task: one pea for me, one pea for the pot. The same technique worked with the string beans. We’d break of the ends, eat a few beans, throw the rest into the colander. We ate the greens without Mom hectoring us. Genius. And deelish. Who could eat hot, slimed green beans, dripping with mushroom soup after that childhood exposure to healthy eating?

I almost overlooked an obituary in the New York Times a few years ago. Dorcas Reilly died in New Jersey at 92. Reilly invented the almost ubiquitous Green Bean Casserole that appears on so many Thanksgiving dinner tables. Modestly, Reilly asserted she was just part of the team that developed the dish at Campbell’s Soup in Camden, New Jersey in 1955. They were looking for a tasty, economical side dish. This has just six ingredients, and it can be easily assembled by anyone. It became an institutional classic; it was America at its most homogenous and bland. Campbell’s estimated once that 20 million green bean casseroles would be prepared annually in the United States at Thanksgiving. Imagine being the person who was responsible for such a legacy. Will you have a green bean casserole on your table? Dorcas Reilly obituary

The Original: Campbell’s Green Bean Casserole
1 10 3/4-ounce can of Campbell’s cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
A dash of pepper
4 cups cut green beans
1-1/3 cups of French fried onions

Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 1-1/2-quart casserole.

Bake at 350°F for 25 minutes, or until hot. Stir. Sprinkle with remaining onions. Bake five minutes. Serves six.

Here is an alternative: This is a labor-intensive recipe, best brought to a potluck Thanksgiving, when you can boast about making the mushroom sauce from scratch. No sodium-riddled canned soup for you! Green Bean Casserole

I just love these bundles of beans trussed up with ribbons of bacon: Green Bean Bundles

This recipe can be made in advance, but it eliminates all the fun of the French fried onions, and it makes you make bread crumbs! Shocking! Another Green Bean Casserole

Get organized! The Thanksgiving clock is ticking down!

In two short weeks Thanksgiving will be over – except for the best part with the Pilgrim sandwiches, and some leftover pumpkin pie, smuggled cold from the fridge and eaten hastily while standing at the pantry window, looking out over the swirl of black leaves in your childhood home’s back yard.

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”
—John Fitzgerald Kennedy


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 00 Post to Chestertown Spy, 1 Homepage Slider, Food Friday, Spy Journal

Attachment Theory By Laura J. Oliver

November 9, 2025 by Laura J. Oliver Leave a Comment

It was supposed to last a hundred years. The trust set up to protect Eagle Hill was to keep the woodland along the Magothy River safe from developers, but the last of the family who owned the property has died. Its future is unknown. 

The developers who would subdivide this legacy have very different aspirations from those my midwestern parents brought to Maryland more than half a century ago. All they wanted was an old house along a river in which to raise their three daughters. What they could afford was Barnstead, an abandoned stable overlooking the river, which they began remodeling into our family home the year I turned three. 

Time was told by season at Barnstead. In winter, migrating swans crowded the icy cove with their snowy grace, stark December’s only vain accessory. In summer, thunderstorms billowed across the open water like undulating curtains. Each raindrop, if you watched from the pier, displaced a small crown of water as it met the river, but there was no royalty here. Education had allowed my parents to exceed the usual limitations of their rural childhoods, but my father was still a carpenter’s son, and my mother, a farmer’s daughter.  

Together they built a home where my mother would write books and my father would boat, but the sparkling surface of the Magothy obscured unanticipated depths, and the sandy bottom could disappear without warning beneath small bare feet. My sisters and I would learn that sometimes we are parented by a place as much as by those responsible for us, and that dreams, though a less obvious inheritance than the color of our eyes, are also part of our parents’ legacy; both yours, I suspect, and mine.

On my last trip back to Eagle Hill, a 30-minute drive from the town where I live now, I think it is ironic that my kids, who grew up in a world of private schools and yacht clubs, would approach with caution the people who inhabited Eagle Hill.

Mr. Prince and his numerous preschool children rented an old house near the Barn. We seldom saw the Princes, but every so often, Mr. Prince would arrive on our doorstep for a visit. Smoking a pipe, he’d sit on the early American loveseat Mom had slipcovered, while several small muslin bags, tied through his belt loops, twitched and roiled.  

Mother served iced tea, and I kept a vigilant eye on those bags, knowing each contained one, if not several, snakes. I thought Mr. Prince was unbearably weird, but my father, if he were alive today, would laugh and assure me he was harmless. Dad was naturally generous and slow to pass judgment. I can’t imagine what they talked about, the snake collector and the hospital administrator, but a kind of midwestern hospitality was at work: no one is turned away from the door, even a man wearing snakes. 

A gregarious ladies’ man, my father had a story for every occasion, but I had learned not to always trust his claims. I doubt, for instance, that the pirate Blackbeard once slipped up the Chesapeake as far as the Magothy, but Dad said angry settlers had ambushed the pirate where he had moored in Black Hole Creek. During the most intense part of the battle, Blackbeard and his first mate managed to row ashore with a treasure chest. They walked for 15 minutes, then buried it, returned to the ship, and set sail. So somewhere near Barnstead lay a pirate’s chest of gold, Dad said. But in which direction did they walk? And how fast can two grown men walk carrying a heavy burden between them? As my father began taking longer and longer overnight business trips, I spent an increasing amount of time searching for treasure I thought would save us.

In my father’s absence and my mother’s increasing distraction, I found comfort in practicing self-sufficiency. I rearranged the furniture in my bedroom to resemble a living room. A small table in the center displayed a candy dish for visitors. I liked the idea that I could live on the apples in the orchard, walnuts and mulberries, even the bitter persimmons, and wild plums. I could crab and fish. Barnstead allowed me to believe I could take care of myself. It would never be necessary, of course, but there was a sense of security in the exercise. 

For all the tension around me as my parents’ distance grew, I never feared I’d be abandoned, as children often do. Instead, I worried that we would somehow lose Barnstead. I’d overhear my parents talking about developers and zoning laws, and I feared the woods would be lost to tract housing. I even began to worry that a tidal wave could appear at the mouth of the Magothy to sweep away my world. 

I prepared for a natural disaster because I didn’t know there were other kinds. My anxiety was well-founded. I had simply attached it to the wrong loss. 

As my parents’ dream of a river house full of children neared completion, so did their marriage. After a decade of sheltering my family, an ad was run, and Banstead was sold to the first person who walked in the door. 

My affection for Barnstead remains the intense attachment of a child, though I am a woman now. It was the only home in which I had two parents–a family. As I pass the entrance to our lane this afternoon, the house has been swallowed from view by the trees, but I heard it was torn down decades ago, replaced by a McMansion I do not want to see. 

I am a trespasser here. 

Whatever there was of value, I have taken with me–an appreciation for beauty, for labors of the heart, an unwillingness to pass judgment on their outcome. Now I am the mother who raised three children in the company of a river. Now, I write the books. 

Where do you carry the past? That’s not rhetorical, I’m really asking. What part of you is you because of where you’ve been?

My youngest, who lives in DC, is coming home for the weekend. I remember the night, years ago, when I went upstairs to check on her after the babysitter left. She was sound asleep in the twin Jenny Lind bed that had been mine as a child, the book she’d been reading, fallen to the floor. Kneeling to retrieve it, I lifted the white eyelet dust ruffle and noticed that the slats supporting the mattress were unusually narrow. 

Raising the fabric further, I realized for the first time that the slats were the rough, white battens that vertically sided the Barn when we found it, eventually replaced by cedar shingles, but saved and put to good use. 

Dropping the dust ruffle, I rose and walked out, leaving the legacy of Barnstead beneath new and tender dreams.


Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 00 Post to Chestertown Spy, 1 Homepage Slider, Laura

Food Friday: Easing into Thanksgiving

November 7, 2025 by Jean Sanders Leave a Comment

November is the busiest time for cooks and food writers – we cannot get enough of complicated planning, and scribbling bulleted lists, and charting menus and spread sheets for the Thanksgiving meal where we will gather together to ask the Lord’s blessing. I amaze myself by discovering how much time I can waste thinking about place cards. Place cards! There will be just six of us for Thanksgiving dinner this year, two of whom will be under 12 years old, and one of whom does not yet read. They will not appreciate the carefully inked swirls of calligraphic artistry. It might be best to just simplify.

Every year we like to remember Thanksgivings past. Like the year when we ran out of chairs, and the children’s table was children sitting cross legged on the floor around a coffee table. And how, like clockwork, we almost always manage to forget to cook the green beans until after the parade of food from the kitchen to the table has begun. Did you know that you can make the mashed potatoes ahead of time? Traditionally we always have to waylay a couple of mashed potato workers, one who peels with aplomb, and another who mashes with glee. What if I make the potatoes myself on Wednesday, and re-heat them on Thursday? Oooh – the time space continuum in the kitchen has been radically expanded!

One Thanksgiving when we lived in Florida we ate outside, at tables we had rigged up with sheets of plywood and saw horses, because it was a pleasant temperature and we had lots of friends there with their lots of wriggling children. We fired up the fairy lights and moved the stereo speakers onto the back patio. It was an adventure to eat formally, with candles and sterling, with the ancestral china, and tinkling crystal outside, but not one wriggling child fell into the pool. It was a good meal, and so memorable.

It is too early to know if outdoor dining is feasible for Thanksgiving this year. Thanksgiving dinner is rarely impromtu, or improvised because we are already scrawling our shopping lists here in the first week of November. But I have to say that the al fresco Thanksgiving was delightful, with zephyr breezes and elbow room and bright twinkly lights. Everyone who attended brought a covered dish and a chair. If we try it again this year we know that we can skip using the good china, just this once, and break out the finest of paper plates. It will be dark-ish, after all. And maybe we can think about grilling a turkey breast instead of risking life and limb by deep frying an entire bird – and you can spend even more time outdoors: Grilled Turkey Added bonus: the white wine will chill itself, especially in red Solo cups.

So start your low-key Thanksgiving planning. Be innovative. You don’t have to go outside. Skip our green bean tradition and try forgetting to roast the Brussels sprouts this year. Sprouts Bake a spice cake, and swirl on the cream cheese icing, instead of doing elaborate calligraphy. The under-twelves will love it. Spiced Pumpkin Layer Cake

If you are going to be a smaller family unit this year, how about making your life even easier? Roast a chicken. You can still eat drumsticks: Roasted Chicken Then splash out for some really nice wine, and assuage your guilt by making a labor intensive and decadent dessert involving choux pastry, chocolate and creme pat: Decadence Or pick up a pumpkin pie at Costco – who will know? The five-year-old won’t tell.

A dose of romance could liven up a more modest Thanksgiving: lots of candles and a brace of Cornish game hen, wild rice, a green salad and store-bought chocolate eclairs, Beaujolais Nouveau, and fewer dishes to wash. Take a nice meandering walk in the cold, and have an evening streaming comforting Diane Keaton films. Find something to make yourselves happy. And in 20 years, you’ll have a story about the nice, simple Thanksgiving when nothing went awry.

“The best way to find out what we really need is to get rid of what we don’t.”
― Marie Kondō


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 00 Post to Chestertown Spy, 1 Homepage Slider, Food Friday

Here’s to You By Laura J. Oliver

November 2, 2025 by Laura J. Oliver Leave a Comment

I was in my doctor’s office the other day thinking about some lies I was told as a kid…

  1. This is going to hurt me more than it’s going to hurt you.
  2. No one is going to laugh.
  3. You probably won’t need a shot.

I was going to receive a couple of injections, pleased that one of the advantages of being a grownup is that what used to be truly terrifying is no longer scary, like going to the dentist (drills) and going to the doctor (shots). 

 (Of course, the number one fear most people suffer, I still suffer as well: A fear greater than death, which is #4, or mutilation, which is #3, or divorce, #2. The most common fear greater than death? Public speaking.)

I did wonder, however, if it’s not that I’ve matured but that shots have gotten better, because I’m pretty sure when I was a kid, the needle was the size of a turkey baster, and the injection was not in my arm…  

So, I was taken back to a cubicle before I could even be seated in the waiting room, which is a bait-and-switch kind of move. You think you’re being seen right on time, but you’re really being removed from the interesting but jeopardizing melee of feverish coughers to cool your heels alone in an exam room. 

I got up on the table with the crinkly paper and eyed the same pictures on the wall that I’ve seen on previous visits—the blue-footed booby, the tortoise, and the gull…the chart on the back of the door where I could compute my body mass index. Time clicked on.  

I got out my phone and started emailing, having looked through all the drawers last time. Half an hour went by. I’m pretty punctual, so I admit I was getting a bit annoyed, but my doctor is retiring, and I didn’t want to be mad at her the last time we were going to see each other in this life. This was challenging, however, because I had seen her sitting in the room next door, eating a Caesar salad and yukking it up with a coworker when I was led to my cubicle, and I could still hear her socializing through the wall. Sometimes when this happens, I get up and open the door, so they can see me still sitting in there, a perky, punctual cuckoo in a clock. 

After a while, an apologetic nurse came in and said, “Let’s just go ahead and give you your flu shot and your COVID booster.”

“Sure,” I said, rolling up my sleeves with grown-up bravado. Have at it, sister! She pointedly closed the door upon leaving. 

When the door finally reopened, my doctor looked at me a little guiltily, but I did not complain. I am exceptional at not crying over spilled milk. I smiled hello, she sat down, and we chatted about our lives, though in reality, I barely know her.

She was installing a new birdfeeder, and I told her I used to wake to a cacophony of birdsong, but dawn comes silently now. Curious as to why, I looked it up. Turns out it was not my imagination. There is a virus sweeping through Maryland bird populations, and the State has asked that we stop using feeders (birds are polite but don’t need them). I noted I also haven’t seen the annual migration of yellow finches this fall, and that’s when we started talking about what will happen to us when we die. 

Sorry. She started it. 

I don’t have any health issues, so I don’t know why she suddenly said, “I think, when your time is up, it’s up.”

 (Oh my gosh…maybe she was talking about retirement!)

“Why do you think that?” I asked, intrigued and assuming otherwise. 

“I started thinking that when the Twin Towers fell,” she explained. “Too many people were on those planes who should not have been— unexpected changes to plans– and too many people were not on those flights who should have been—overslept, traffic jams.” 

I used to think that way as well for much the same reason, I told her. People survive the impossible and die from the improbable. But I don’t know anymore. I can make a case both ways. And as Stephan Hawking said, “I have noticed that even people who say they believe everything is predestined, look both ways before crossing the road.”  We laughed at that.

Suddenly she said, “I’m having a party. You should come.” And as we chatted, she wrote down an address and stuck the paper in my purse.

It’s at a church nearby, and although I won’t know a soul in attendance, I’m going. Alone, of course. It will be a little uncomfortable, and being alone makes it more so, but I’ve noticed that magic happens when you embrace the thing that most scares you. 

As long as it’s not a toast. That’s a fear worse than death. But I’ll think of you when I raise my glass and say, Cheers! I’m so glad I could come.

Because your best stories have not even begun. 

 


Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 00 Post to Chestertown Spy, 1 Homepage Slider, Laura

Food Friday: Sultana Scones

October 31, 2025 by Jean Sanders Leave a Comment

 

You might need light sweaters and some extra calories this weekend if you are going to walk around Chestertown and enjoy the spectacle that is Downrigging Weekend. Your mother was right, and breakfast is still the most important meal of the day, so start it off with something tasty. Keep the pencil shavings and twigs for during the week, and gobble up some hearty apple-sultana cinnamon swirls. Save room for sultana scones, too.

My mother was the odd duck on our block who handed out boxes of raisins on Halloween. Can you imagine the shame? While Mom was imposing her sensible vision of order on the neighborhood, I was dancing from house to house, scarfing up as much forbidden candy as I could get. Other households doled out wonderfully decadent candy bars unknown in our house: Baby Ruths, Butterfingers, $10,000 bars, Dark Hersey bars, Clark bars, and Three Musketeers. Such lavish loot! But I lived in the house where crimson boxes of Sun-Maid raisins were the Halloween treat. My mother could well have been handing out toothbrushes. If she were still alive, she probably would be enthusiastically giving out bags of organically-sourced kale chips to all the little Blueys and sand worms and Hermione Grangers who would have come knocking on her door.

I do not mean to disparage raisins completely, but every once in a while, it seems perfectly reasonable to enjoy a kid holiday; something extraordinary and special. Be kind, and generous, with your little ghosties and ghoulies tonight – let them enjoy to spoils of kid-dom. Go ahead – give out Snickers bars. Tomorrow will be time enough to revert to the healthy and home-baked path to righteousness and good health. And to enjoy the Schooner Sultana and Downrigging. https://downrigging.org There will be tall ships and blue grass music, and all that Chestertown has to offer.

The rest of the world enjoys “sultanas” – we Americans have Thompson seedless raisins. (And, of course, Chestertown enjoys the tall ship Sultana.) Don’t quibble. Bake. You can use raisins, golden raisins, sultanas or currents in these recipes. Raisins and Sultanas

Your kitchen will smell wonderful and autumnal while you are baking apples, raisins and cinnamon. This is excellent preparation for Thanksgiving, which is just around the corner: Sultana Cinnamon Swirls

I just love the mechanics of rolling and cutting the dough for these cinnamon rolls. My children grew up with store-bought, vacuum-sealed Pillsbury cinnamon rolls for special breakfast events. These are better. These are much more delicious, and haven’t been doused in preservatives. Cinnamon Rolls

Of course, Food52 always has good ideas: https://food52.com/recipes/24943-grandma-bercher-s-cinnamon-rolls Have a couple of cinnamon rolls, don your sweater, and take to the Chestertown streets. Watch out for the geese.
The inimitable Mary Berry has a recipe for homemade scones: Mary Berry’s Scones

“We are tied to the ocean. And when we go back to the sea – whether it is to sail or to watch it – we are going back from whence we came.”
-John F. Kennedy

Here is a link to all that is happening this year for Downrigging Weekend


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 00 Post to Chestertown Spy, 1 Homepage Slider, Food Friday

So Happy Together: Waterfowl and AAM Team Up Again this Fall

October 27, 2025 by The Spy Leave a Comment

The Academy Art Museum and the Waterfowl Festival have been creative partners since 1971, a collaboration so long-running that Director Charlotte Potter Kasic jokes they’ve been “married” since the beginning. This year, she and Festival Director Deena Kilmon are bringing the partnership back to its roots by filling the AAM with true “Masters Gallery” works, high-end sporting art from national galleries like Copley Auction House, the Sportsman’s Gallery, and Red Fox Fine Art in Middleburg, Virginia.

They’re also adding something new: two pop-up shows that link past and present. One, in partnership with Salisbury University, highlights historic waterfowl carvings and paintings, including a rare collection of swans. The other presents contemporary wildlife-inspired art, from Spencer Tinkham’s abstract feather carvings to Tina Affiero’s glassworks that blend art and science. It’s a festival moment that honors tradition while keeping the art — and the story —alive in a very new way.

This video is approximately four minutes in length. For information about this year’s Waterfowl Festival, please go here, and for the Academy Art Museum, use this link.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Post to Chestertown Spy from Centreville

No Easy Love By Laura J. Oliver

October 26, 2025 by Laura J. Oliver Leave a Comment

At my training session at JT’s gym, I swing open the glass door and call out, “Oh, thank God she’s here!” to make him laugh. He’s killing time waiting for me between clients, running on the treadmill to keep himself in shape. He laughs, pretends to check his mileage monitor as the treadmill slows. “Gee, only 17, eight-minute miles,” he sighs as he turns it off. I laugh at the lie, then I plop down in the chair next to his desk.

“What’s up?” he says, pulling out his chair as well and yawns while he waits for the latest installment of my past week’s activities. 

“You’ve been doing that a lot lately,” I say. 

He nods, yawns again. “I wake up every night at 3:30. But the good thing is, it doesn’t affect me at all.” 

“Yeah, I can see that,” I say. “Are you anxious about anything?” The dreaded cable pulls are behind me, waiting as I settle in. “We should talk about this.” 

“Nice try. Get up,” he says, ending the best of my delaying tactics. “Let’s see whatcha got.”

JT has learned the art of revealing nothing while having a conversation, which makes sense since he has to talk to someone new for an hour at least 8-10 times a day. At the computer all day, I am a boundary-challenged bean spiller. Do not confide in me—the brain hates to keep a secret—it’s spelled s-t-r-e-s-s. The alternative spelling is s-t-o-r-y, and we live for it.  

After demonstrating the way I am to lift some weights while simultaneously lunging, JT stands aside, and I take the stance, trying not to tip over. Yesterday, I spun around with my eyes closed in the shower and thought, Uh-oh, this could have gone badly. So, I tell him that maybe we should work on balance and not strength today. He is already on it, dragging over the heinous half-ball thing on which you must balance, much like trying to stand on one foot in a bouncy house while some kid jumps up and down right next to you.

JT and I feel the same way about virtually everything except politics, so we never talk about that, but our attitudes are often apparent in our responses to other things. 

“They’ve just discovered another rogue planet not connected to any solar system,” I report, excited about this discovery. He eyes me as if scientists are tricksters out to get us—their ulterior motive–to fool humanity about everything from planets to platelets. “How do they know that?” he asks.

“And tomorrow is the shortest day in history,” I add. “Thanks to the Earth spinning slightly faster, it’ll be 1.34 milliseconds less than the standard 24 hours.”

“How do they know?” he asks again. “Says who?”

This is often the response to facts I share, and it’s one that I can’t answer because I can’t reproduce the corresponding research proving this fact off the top of my head. I read it, but I just can’t retain it. I guess I only have the mental bandwidth to remember the fascinating end product of research, so that’s what I share. 

For instance, the Appalachians are far older and were once taller than the Rockies. I remember they are lower in altitude because they have eroded centuries longer, but I don’t remember how scientists know that. 

Being able to explain how seemingly impossible things could be true is something I’ve surrendered spiritually as well. I’ve experienced enough miracles not to need the “how.” Likewise, when I pray, I ask for what would be impossible for me to accomplish on my own, trusting that it is effortless for a power greater than myself. I see it as done– this healing, this reconciliation, this grace. Strategizing means I still think the universe needs my input. 

Hard pass, says the universe.

JT takes me off the half-ball and tells me to walk the length of the gym, heel-to-toe, lifting a 10-pound weight extended over my head. I do this easily, my confidence returning. “Want me to go faster?” I ask.

“No. I want you to close your eyes and do it backwards,” he says.

Our relationship is one of balance. We are so far apart politically we can only 

acknowledge that fact with a laugh or a joke once in a while. 

But I often ask what JT did on the weekend and it’s what I did, as well. And he has two daughters he adores, and I have two daughters I adore. And I listen to him put their welfare ahead of his own desires, week after week, and I know I’d walk backward and blindfolded across the Bay Bridge for mine, so there’s that. 

He loves a dog who is a real pain, and I love one of those, as well. He has a roof that needs replacing, and I have one, too.

I was recently told that my soul’s purpose in this life is to experience all forms of love—parental, romantic, for humanity at large. In this life, I needed to love as a sibling, a spouse, and a friend —surely, we all do. But that’s easy love. I don’t think it counts toward being a good person. Love like that makes you a regular person. It’s the least you can do.

I saw a greeting card the other day that said, “One of us is right, the other one is you.”

How do we find common ground when it feels as if our very morals conflict?

I don’t know. It’s like finding my way backward and blindfolded to those with whom I don’t agree. But I can place my attention on judgment and strategy, or I can ask that love magnifies all that we share.

Rumi wrote, “Out beyond our ideas of right-doing and wrongdoing, there is a field.

 “I’ll meet you there.” 


Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Laura

Food Friday: Pumpkin Patch

October 24, 2025 by Jean Sanders Leave a Comment

You really should go visit a local pumpkin patch. Don’t get lazy and buy a pumpkin at the grocery store. Go wander, and wonder at how many amazing shapes, forms, colors and aromas there are. Pumpkins aren’t just perfect orange spheres these days. There are white, green, grayish green, mottled tangerine, and warty beasties of pumpkins out there in the wild.

Last week I was shocked, shocked to see a family buying a pumpkin at Target of all places! Where is the magic? I had a charming morning encounter with a couple of sprightly old men when I walked into the Episcopal church pumpkin sale in our town. The pumpkins were grouped by size and shape on several of the flat gravestones in the 18th century churchyard. I strolled around, enjoying the views of exotic gourds and enormous squashes before I bought a couple of decorative white pumpkins to put on the kitchen table, and a small pumpkin for making my own pumpkin purée. I’m sorry, Libby’s, but we are going full tilt, homemade for baking this week.

Pumpkins are not just for Halloween decorations and Thanksgiving pie. It’s time to expand our repertoires and use some of our local produce with seasonal gusto. I love a nice spicy pumpkin cake, and even though I have it all gussied up as a fancy cupcake in this week’s illo, it tastes just as deelish when baked as a utilitarian sheet cake, slathered with un-photogenic swathes of cream cheese icing. Homely sheet cakes are every bit as wonderful as all those fancy shop cupcakes, and easier to pack in lunch boxes, too.

You will need to make pumpkin purée. It is messy and fun, and for your first batch you should employ child labor, if you can. After that they will be wise to your ways, so enjoy yourselves for an afternoon. It is an early lesson in farm-to-table. They can pick out the pumpkin, bring it home, carve it up, bake it, purée it, and bake a pumpkin cake. So artisanal!

While making your decision in the pumpkin patch be sure to choose smaller pumpkins, weighing 2 to 4 pounds, for making purée. Larger pumpkins tend to be dry and stringy. An ice cream scoop is a handy tool for removing the seeds and membrane from inside the pumpkin – but I once used an electric jig saw for jack-o-lantern carving (which was exhilarating), but use whatever makes you happy. You can store the purée in bags or in freezer-proof dishes, which means you can whip out homemade purée for almost any occasion.

Pumpkin Cake from Sally’s Baking Addiction

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1
1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 cup vegetable oil
4 large eggs
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 cups pumpkin purée
1 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting
8 ounces full-fat block cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Preheat the oven to 350°F and grease a 9×13 inch baking pan. I always use this glass pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
Cover leftover cake tightly and store in the refrigerator for 5 days.

Sally’s Pumpkin Cake

Pumpkin cake from Martha – she calls for canned pumpkin purée

Grown-up pumpkin bundt cake (no frosting!)

Pumpkin cupcakes

I found this recipe at the Redman Farms Facebook page.

“Like many indelible family memories, carving a pumpkin begins with someone grabbing a really sharp knife.”
– Dana Gould

I love this idea and plan on swiping it for a Thanksgiving centerpiece: Pumpkin Marigold Centerpiece

 


 

Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday

The Story of Us By Laura J. Oliver

October 19, 2025 by Laura J. Oliver Leave a Comment

Anthropologist Jane Goodall, whom I greatly admire, died recently.  Until Jane, we believed we were the only species on the planet to make and use tools. Of course, Jane was a single, blond, 26-year-old female when she proved otherwise through her patient observations of a wild chimp she had named David Greybeard, so her discovery was discounted by the established (read primarily male) scientific community for years. Eventually, we (they) had to admit, Holy cow, that little gal was right. We aren’t quite so unique after all. 

She also proved that we are not the only species to kiss and to beg. Interesting juxtaposition.  

We are falling from the pedestal of our self-proclaimed uniqueness. We had to learn that the Earth is not the center of the solar system, that the Milky Way is not the center of the universe. We may not be the only planet upon which life has arisen, and we are not the only species to reason, feel affection, and gratitude. Perhaps we are not even unique in this last bastion of distinction. After watching chimps discover a waterfall, then stop to gaze at it as if mesmerized, Goodall speculated we may not be the only species to feel awe. 

We are, however, the only species for which nearsightedness has become a global epidemic. In the U.S., there is a national surge of over 36%, and globally, 224 million people are highly nearsighted, meaning they can’t see things clearly that are far away.

Another word for nearsighted is shortsighted. Ahem.

We are in the middle of the 6th mass extinction event; did you know that? We are losing biodiversity at a rate 1,000 to 10,000 percent higher than would occur naturally if humans were not affecting the environment. Humanity itself may be dying out. There is currently an unprecedented decrease in birth rates worldwide, with fertility rates falling below replacement levels in most countries. Statisticians report that the effect of these trends will be felt on a global scale in about 60 years. 

There are cultural reasons for this trend, and many reasons we could still reverse. “How is it possible,” Jane Goodall asked, “that the most intellectual animal to have ever walked on planet Earth is destroying its home?” Talk about shortsighted.

In 1977, NASA launched twin Voyager probes into space, weeks apart, carrying identical golden records imprinted with a message from humankind to any intelligent life form in the cosmos who might find them. 

The records carry both audio and visual messages that represent Earth’s diversity of life and diversity of human life, with greetings in 59 human languages and 115 images. Sounds include footsteps and whale songs, laughter, and thunder, a rain forest teeming with life, and the heartbeat of a woman in love. Voyager 1, carrying that greeting, is now more than 15.6 billion miles from home, sailing in silence through the constellation Ophiuchus, still seeking someone to tell: we are here, we are here, we are here.

This is who we are.

Goodall’s last published work is “The Book of Hope: A Survival Guide for Trying Times,” but she warns that the window of opportunity in which to reverse our path is closing. How accurate will Voyager 1’s message be if it is ever found? What if 59 languages have become four, and back on Earth, no one recognizes the sound of a rainforest? Or the heartbeat of a human in love?

If we are losing our ability to see clearly what is approaching from a distance, we should at least see clearly what is right here: the precious, rare beauty of this Earth and the interconnectedness, the holy interdependence of all who inhabit it. 

Interestingly, for all our lack of uniqueness, there is one thing that it seems only we do: bury our dead. Not for fear the body might attract predators to the campfire, but with ritualistic reverence because those who died were loved and their loss mourned. This practice dates back at least 150,000 years, to the time of the Neanderthals. How do we know?

Because Neanderthals didn’t just bury their dead, they filled their graves with flowers. 

If the Golden Record is ever found and decoded, I hope the message it carries remains true. 

We are a blue planet orbiting a yellow star, 26,000 light-years from the center of a galaxy called the Milky Way. We teem with whale song and laughter, babies’ cries and thunder, and evidence that we have loved each other for a long, long time.  


Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Laura

Food Friday: Easy Bake

October 17, 2025 by Jean Sanders Leave a Comment

Now that the threat of the nor-easter has swept past us, and there are cooler, clearer days ahead, we seem able to prepare for autumn. I have a new copse of trees out my window – no more dramatic pecan orchard swinging its loose limbs with abandon. Instead I look out at tall, skinny birches and long-legged long-needled pines. Some of their leaves are turning yellow and gamboge as they glisten and sway with dappling light, shuffling cards and dancing in place. I don’t see many of the opportunistic squirrelly boys we had patrolling the orchard, but this weekend I did see a merry band of bluebirds, joyously celebrating their farewell tour. The changes are slow-moving as we wait for summer to finally depart, and for the cool breezes of fall to waft over our fevered brows.

It’s time to do some easy baking; baking that delivers deliciousness for our minimal investment of time (and skill). It’s time for focaccia. Which is sublime when hot from the oven. It is good warm, it freezes well, and can be eaten for any meal. It is deeply satisfying to bake something warm and oozing olive oil and garlic – without all the bother of sour dough starter maintenance that found its way onto every homebound COVID-19 survivor’s to-do list.

Focaccia can be mixed up after breakfast, and ignored until an hour before dinner. Or you can make the dough after watching the Slow Horses, letting it rise over night, to be put it in the oven the next day. Yet, if you are suddenly seized with the yen for warm, home-baked bread, you can start the dough at lunch and hurry it along through the afternoon, and start baking in time for cocktail hour.
The Practical Kitchen We spent this past week experimenting.

Years ago I found a mix for focaccia at our local IGA market and it was a revelation to someone who had grown up on Pepperidge Farm white bread, Levy’s Jewish rye bread and the occasional loaf of freshly baked Italian bread from the red sauce Italian restaurant my family frequented for celebrations. I wasn’t used to warm and crusty, fresh, yeasty bread. During my European interlude I experienced the standard American food epiphany upon discovering baguettes, brioche, pain perdu, naan, crumpets, scones, hot cross buns, challah, pita, ciabatta, and finally focaccia di Recco col formaggio. Translation: my unformed suburban brain was blown.

Moving to the south brought me a deep appreciation for the simplicity of the biscuit. Upon moving further south (though considering Florida “south” is often debated, volubly) we found a wonderful French bakery, and we worked our way through their inventory of baked daily epi breads, baguettes, pain aux chocolate, croissants, and brioche. Jim and Kim’s bakery on Flagler Street in Stuart was deliciously aromatic, and educational.

This week our first batch of homemade focaccia was wrong in so many ways. The pan I used was too small, so the dough rose to epic, cornbread-y heights. Focaccia is considered a flatbread, or a hearth bread, not a voluminous soufflé. I also relied on the recipe, instead of my experience, and merely coated the pan with olive oil. What I should have done was use a larger, shallower pan, (thank you, Food52 for the sheet pan suggestion) and line it first with parchment paper, and then generously coat the parchment paper with olive oil.

The second batch was better, and more attractive. I dotted the dimpled top with halved cherry tomatoes, and a scattering of Maldon salt, finely minced garlic, and fresh rosemary. You can also consider decorating with cheese, basil, or onion. To bask in the glow of the Mediterranean, you could add lemon slices and green olives. For a more abundantly flavored focaccia you could add Prosciutto, mushrooms, green onions, and arugula. If you’d like something sweeter, for a breakfast dish, consider honey, apples, raisins, raw sugar, orange peel or lemon zest.
I aspire to baking airy, crisp baguettes, and hope in time I will master some of the necessary skills. In the meantime, I am content to have spent a week learning about the simple goodness of focaccia. In these perilous times, it is good to ratchet down some of the anxiety with soothing oozy, warm, crunchy, garlicky goodness. And with the stash in the freezer, it is always close at hand.

Taste Atlas

Bon Appétit

Food52

These are easy – you can start after lunch and have tasty, fresh, piping hot focaccia for dinner. My favorite part was poking the little dimples into the dough after it has risen. And then artfully scattering the rosemary leaves, which I picked from the plant running wild in the container garden. (The rosemary plant has thrived outside even through the past two winters. It is an amazement to me.)

I just loved baking a version of focaccia in our trustworthy cast iron skillet. I’m adding it to the list of good foods that can be prepared in just one pan – always a plus in my book because most of the time I am the designated dishwasher. It was crispy and crusty and tasted divine dipped in a small saucer of olive oil and garlic, salt, pepper, dried oregano and basil. It is practically a meal unto itself. Add salad and wine, and if you are being really pesky, a protein. Mr. Sanders and I gobbled up half a pan, which left half a pan to go in the freezer, that we hauled out delightedly a few nights later. Food in the freezer = money in the bank and less prep time. More time to paint the back porch, or weed the lettuce bed, or watch the blue birds soar through the shimmering, pointillistic autumn leaves.

Skillet focaccia

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…”
—M.F.K. Fisher


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

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