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March 13, 2026

Centreville Spy

Nonpartisan and Education-based News for Centreville

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1 Homepage Slider Point of View Laura

Take Note By Laura J. Oliver

September 14, 2025 by Laura J. Oliver Leave a Comment

I got caught while on a secret mission the other day. I was rushing to make my flight at Heathrow after a week of visiting my daughter in England, when I decided to hide a note for my British grandsons to find after I was back in America—maybe a riddle to figure out, or perhaps a clue to a present I could quickly tuck under a sofa cushion in the playroom.

The hope was to extend my presence, to keep my identity and love for them in mind for just a few more days. That’s what we all want, right? To extend love’s memory? When your family lives an ocean away, and school and athletic activities consume every minute of a time zone five hours ahead of your own, it’s hard to teach a 6 and 7-year-old who you are to them in any meaningful way.

I’m Mummy’s mommy.

Incredulity and disbelief. (Okay, mine, but theirs as well.)

So, I got busted. Those astute rascals slipped up behind me where I was madly scribbling with their colored markers, and said, “What are you doing? Are you writing us a note?”

Hunching over it, I said, “Of course not. Go away.”

I used to tuck notes in sports jacket pockets and under bedsheets when I was the one leaving. I’d hide messages in weird places like the microwave, the medicine cabinet, among the coffee filters, or taped to the bathroom mirror. It could take the whole time I was gone to find them all.

When we were kids, my older sister used to lock her room and leave me notes with dire warnings to stay out (or else!) while she was babysitting or on a date. To make it
anonymously threatening she would sign her notes, “The Black Hand,” and draw one on as the signature.

I knew it was her.

And those threats inspired great creativity. I once crawled out my bedroom window, edged along the garage roof between our rooms, and let myself into her bedroom window to purloin an orange hip-hugger swimsuit which I wore swimming all afternoon at the community beach and sneaked back into her drawer before she got home. Damp.

I am a terrible criminal.

I left myself notes as well. When I was feeling super victimized by virtue of being the powerless youngest, I’d write down all the reasons I wasn’t speaking to my sister, and a list of her crimes, because without the list to consult, I’d forget in about an hour.

This same sister was fastidious; her room was perennially perfect, so for some reason, when she left for Girl Scout Camp, my parents wrote her letters informing her that they had rented her bedroom out to a tribe of Woodland Indians who had built a small cookfire on her rug and were dancing around it in there. Every day, there was another update mailed to camp as to what the tribe was up to. This was probably my father’s idea. Creative but not terribly empathetic.

My mother left me a note in my suitcase when I went away to college. As a single parent who worked, she had to drop me off a day before the move-in day for all the other students. It was weird to arrive at my future alone. I opened her note by the ancient elm in the center of campus after she’d headed home. Life is full of leaving, I read, and there would only be more from that moment on. Then she reminded me of the things that are eternal, like telephones, letters from home, and mother love.

My teachers sent my parents notes, and they all said pretty much the same thing: “Laura is not working up to her potential.” I didn’t see the point. Half potential was working well enough.

Now this is my number one fear.
Not kidding. My number one fear.

I’ve been finding a lot of notes on my front door lately. It is election season here in town— mayor and alderman are up for grabs, and there is an extensive field of candidates. The notes all say they are sorry they missed me.

They didn’t miss me. I was home and holding very still.

Notes can end up in the wrong hands. Mr. Oliver wrote a note to Linda Hale in second grade. He was six. She was seven. But Mrs. Durbeck, peering inside her students’ desks, found Mr. Oliver’s to be an appalling mess (so young and so already himself), so she dumped the contents on the floor in a furious demonstration of what happens to untidy little boys, and the note spilled out on the floor.

It was addressed to the alluring Miss Hale, Mrs. Durbeck announced, triumphantly waving it around. She read it to herself, then aloud to the class as punishment.

“I like you. I will kiss you at recess.”

Really, Mrs. Durbeck?

Wow, I just got this. I’m leaving you notes every Sunday morning, but only you, because now I don’t so much leave notes as take notes—noticing is a devotional practice as is sharing the wonders we see and the mysteries we can’t solve. Like how to hang on to each other.

Memory is malleable, and time an eraser. But at some point in the past, we learned to name things, and in that moment, when letters turned into words, and words into memory, we wrote them down, to extend our days, to buy ourselves a little more time.

To say, remember who I was to you when I am gone.

 


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: Autumnal Apples

September 12, 2025 by Jean Sanders Leave a Comment

Crunch! Give me crunch. Walking through piles of leaves. Eating apples. That little bit of tooth that defines the perfect French fry. Bacon. The delicious snap of a thin, carmelized-along-the-edge chocolate chip cookie. To intone Martha, these are good things.

It is still pretty warm out there. The sun is still shooting death rays at us and I am still slathering on the sunscreen, but the shadows are growing longer and the sun sets earlier. There was a wind out of the north yesterday that teased us with an exotic tinge of coolth which Luke the wonder dog and I enjoyed as we trotted through our daily paces.

Apples always remind me of brown-bagged lunches, with warm, wax paper-wrapped cheese sandwiches. And they make me think of Jo March, scribbling in her cold New England attic, her inky fingers clutching apples as she gnawed away, reviewing her latest lurid tale. Apples bring knowledge and comfort, and at this time of year, there is a profusion of reasons to eat them often.

It’s still a early for the strolls through crunchy leaves, but the autumnal yen of eating crunchy apples can be indulged right now. You need to motivate and travel to your favorite farmers’ markets this weekend and stock up on freshly picked treasures, because there are so many good things you can make! Of course, it is always gilding the proverbial lily to do anything to an apple but wash it and take a bite. Even pies seem unnecessarily vulgar. Does an apple really need brown sugar, cinnamon and dabs of butter to taste better? Of course not! But any iteration of an apple is a good thing!

It is apple time now. And different dishes call for different kinds of apples. How do we pick them? Do we need baking apples or eating apples? What is a baking apple? I tend to pick the biggest, shiniest apples I can find, much to Joni Mitchell’s consternation, I am sure. Bon Appétit magazine says there are three good baking apples: Honeycrisp, Mutsu and Pink Ladies. But they also like Granny Smiths. They are nice and crisp, and are not prone to mushiness or graininess. They hold up to the heat, and your creation is not reduced to glop.
Baking Apples

The Farmers’ Almanac has a handy-dandy chart for which apples are best suited to various dishes: sauces, cider, pie and baking. Best Apples

There is romance and poetry in the kabillion known varieties of apples: Adirondack crab-apple, Albermarle Pippin, Allen’s Everlasting, Ambrosia, American Mother, Annie Elizabeth, Cameo, Captain Kidd, Cellini, Coeur de Boeuf, Gala, Granny Smith, Maiden’s Blush, McIntosh, Red Jonathan, Rhode Island Greening, Winesap, and Zuccalmaglio’s Reinette. You should go to this site and read some of the apples’ characteristics. The Zuccalmaglio description reads: “Flavored with tones of wild strawberry, quince, pineapple, ripe ear and a fine floral touch. Rough sticky skin flushed brown-red with faint red stripes and some russeting. Fine grained flesh.” Sheer poetry.
Orange Pippin

Our first world problems include having very few varieties of apples at the grocery store. Which is why you need to get to your farmers’ market. I would rather rummage through 19 varieties grown locally, than choose from 5 kinds shipped 2,000 miles across the country – fruits chosen for their long shelf life and bruise resistance. Here is an interesting article about testing 10 different kinds of apples to see which is the best for pie: Apples for Pies

Now here are just a few ideas of what you can do with all those delicious apples: applesauce, apple butter, apple fritters, apple cobbler, apple cookies, apple fritters, apple jelly, candy apples, apple crisp, mulled cider, apple cake, apple chutney, apple-tinis, cider doughnuts, apple pancakes, apple turnovers, apple stuffing, Waldorf salad, apple tarts, baked apples, apple brown Betty, apple muffins, and, of course, apple pie (deep-dish or regular).

This Apple Crumble is easy peasy and so good!

6 Golden Delicious or Braeburn apples, peeled, sliced into ¼ inch pieces
4 tablespoons sugar
2/3 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons lemon juice
Grated zest of one orange
2/3 cup melted butter
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/4 teaspoon salt
1 cup uncooked oats
Preheat oven to 375°F.

Mix apples, sugar, lemon juice and orange zest. In another bowl combine flour, oats, brown sugar, salt, cinnamon and nutmeg. Toss with butter. Combine with apple mixture in a buttered baking dish.

Bake for 30 to 40 minutes. Cool 10 minutes before serving. Serve with a scoop of vanilla ice cream or a nice big splotch of whipped cream. Yumsters. All of the taste of apple pie with no fragile or temperamental pie crust to contend with.

For a boozier cream try this:
Bourbon Cream
1 cup heavy cream
¼ cup confectioners’ sugar
1 tablespoon good bourbon

Appletinis:
This is a serious treatise on the awful syrup-y sweet cocktails of the 90s. It treats apples with respect and good vodka: Appletinis

“Give me juicy autumnal fruit, ripe and red from the orchard.”
― Walt Whitman


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

A New Hospital Progress Report: A Chat with Shore Regional Health’s LuAnn Brady and Rebecca Bair

September 10, 2025 by The Spy Leave a Comment

As the Mid-Shore’s new regional hospital starts to show construction progress to motorists on Route 50 outside of Easton, it seemed like a perfect time to get an update on the progress from those who know.

LuAnn Brady, their chief operating office, and Rebecca Bair, its vice president of philanthropy, were kind enough to stop by the Spy studio the other day to share where things stand as of September. That would include the remarkable and extremely moving story of how this critically important project received a landmark $25 million anonymous gift, which pushed fundraising past $62 million toward the $100 million goal.

This video is approximately minutes in length. For more information about the new hospital or make a donation please go 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

The Word that Means Forever By Laura J. Oliver

September 7, 2025 by Laura J. Oliver Leave a Comment

My mother and I had a code word that she would send me after she died, 

If life continues, and she were around, I would see, notice, or hear the word in an unusual place and know it was her. 

After she died, the word first appeared in the form of an email that arrived in my inbox from an unknown source —a sender I initially dismissed as spam due to the strange message it delivered. But when I looked at it again, I saw that our chosen word was in the sender’s address. 

The email said nothing more than this:

“There is no place that does not see you. You must change your life.”

Intrigued, I looked around my office as in, Okaaay, way cool. I’m truly impressed. Where are you? But I could only say, “Working on it, Mom. (Nicely done by the way!) But still working on it.”

I have a friend with whom I study these things, and we agreed we needed a word as well. Whoever dies first will send it to the other. By the time that happens, we may have been long gone from each other’s lives—we may have no one in common who would even alert us to the news, no one even in possession of contact info, but the word he suggested is as common as “table,” so I don’t see how that’s going to work.

I guess I’m going to have to see it written in the clouds or on the crest of a wave or spelled out in swan feathers on the beach to know he is conveying the devastating news that he has left, along with the extraordinary news he’s not gone. 

The same is true of the children’s father. Our word is way too general and commonplace. We believe we have time to pick another. 

I should arrange a code with each of my children, and I think you and I should have a word as well. So I can tell you it’s true if it is—and you can confirm for me that love doesn’t end, life doesn’t end, the universe doesn’t end. The Big Bang was not a beginning; it was a transition. A mature universe transforming to become new again, as a natural cycle, like the beat of a heart, an exhalation of breath. Emerging from the singularity we call the Big Bang, as if through a portal, a birth canal, carrying the potential of all that ever was or could be —much like you when you were born. 

Pick a word and let me know. Make it unique. What word or phrase could mean only you?

Would you believe that now, eight years after receiving that email, I finally looked up the lines in that message? They are the last lines of a Rainer Maria Rilke poem about a damaged Greek sculpture, the torso of the god Apollo. The poem expresses the belief that its incompleteness, its missing parts, cannot diminish the radiant beauty of what remains. The original power emanates from what is left because beauty comes from the inside out. No missing part can dim the essence of what shines.

From all the borders of itself, beauty bursts like a star: for here there is no place that does not see you. You must change your life.

I like to think that was the message. The change-your-life thing just makes me anxious. Like…in exactly what way? I can guess, but how do I know we are on the same page? I hope the real takeaway is that we can find beauty in the incomplete.

 Because, well, who isn’t?

And is incomplete the same as broken? Not necessarily. I hear that ideology a lot. “I was broken, and xyz made me whole.” But I’m placing my attention on incomplete. On becoming. On building upon and growing what is good. 

So what’s our word? I hope it brings us joy and connects us instantly across space and time.

When I was little, my friend Peggy and I believed in mind over matter, mental telepathy, and life after death. We were blood sisters. We had smeared two bloody mosquito bites together to seal our bond. 

What will be our secret code we asked each other. We sat crossed-legged by the redbud tree in the company of a river we would carry with us all our days. The dry grass pricked our thighs, leaving hatch marks in the tender skin when we lay back to study the sky.

How should we contact each other if there is life after death?

 “If it’s true,” Peggy said, “I’ll just say ‘It’s real.’” 

 “If it’s real,” I said, smiling, “I’ll just say ‘It’s me.’”


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

A New Restaurant Besides Piazza: A Chat with Emily Chandler

September 6, 2025 by Dave Wheelan Leave a Comment

As many Spy readers know, we’ve been periodically checking in with Emily Chandler, the owner of Piazza Italian Deli, over a decade now. Starting in December of 2008 with her relatively small first store in Talbottown, her move to her current location, coping with the pandemic, and a successful recovery, Emily has shown time and time again her unique gift of entrepreneurship mixed with a genuine passion for Italian food and culture. And the Mid-Shore has been the better for it each step along the way.

Now Chandler is taking another bold step with the opening of a new restaurant next door to Piazza called Accanto. In her recent chat with the Spy, Emily talks about the natural path she and her company have taken to get to this point. She also answers many questions about the logistics of the new dinner only establishment, and shares her thoughts about scaling her enterprise and in typical Emily Chandler fashion, talks candidly about the challenges of creating the right menu, the right ambitious,   and the right culture of her both herself and her staff going forward.

Just so you know, “Accanto” means “besides” in Italian.

This video is approximately six minutes in length.

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, Spy Chats

Food Friday: Hello, Breakfasts!

September 5, 2025 by Jean Sanders Leave a Comment

Let us take a page from Christmas. Don’t panic – we still have a few months to go before we start worrying about that! But summer vacation is over. And school has started. What are you going to serve for breakfast on a busy Monday morning?

I suggest that a little of the planning, just like holiday prep can be applied to our everyday, real life breakfast experience. So easy to natter on about, so difficult to to sustain. Which is why it is a good thing that Christmas comes but once a year. Point of fact, on Christmas morning, we wander groggily into the kitchen, where we always have a couple of favorite breakfast casseroles pre-cooked and sitting in the fridge, waiting to be re-heated. And while you might not want to prepare a casserole or a sheet of sausage rolls every night, you don’t need to panic every single morning about breakfast, now that school is starting, the busses are rolling, and time is not on your side.

You can start off small, with a batch of Scrambled Egg Muffins, courtesy of Food52 that you can bake on Sunday afternoon. Easy peasy, lemon squeezy. By Thursday you’ll feel confident enough to toss frozen, homemade pancakes into the microwave. (Emily Peck on Slate’s Money podcast recently extolled the deliciousness of the Lemon Ricotta Pancakes from a recipe in the New York Times – enjoy! Lemon Ricotta Pancakes On Friday you’ll enjoy revving up the blender for a healthy, avocado smoothie. You can make a new playlist for every week, or get some items into a regular rotation.

It will be almost a full year before you will again enjoy leisurely summer vacation breakfasts, spent contentedly scrolling through IG at a picnic table overlooking a lake from your summer rental. You won’t be tasked with documenting the perfect sunrise to humblebrag about any more, either. You are back in the saddle, like it or not. And some of you have young folk who need to be stoked up and filled to the brim with healthy brain food every morning.

There’s a lot going on in those growing brains, and we know that we should be doing better than a bowl of Cap’n Crunch. We want them to concentrate, remember what they are learning, and keep their energy levels up until lunchtime. It is a daunting task, particularly when we are trying to feed everyone good, healthy food, fast and with the fewest morning squabbles.

A lot of the prepared foods are full of sugars, fat and salt; all the deelish things we human beings are naturally drawn to. But they are not very healthy for us, I’m sad to say. And look at that fourth grader, staring moodily at you across the counter. Does he really want a bowl of heart-healthy oatmeal. Not likely. So consider your audience as you peruse my handy dandy sheet of breakfast ideas.

I love repetition. I can eat a turkey sandwich every day for a week. Maybe even two weeks. But you might be a little more normal, and like to shake things up. When you bake a sheet of twelve muffins, that might seem like money in the bank. But only for a couple of days. Don’t plan on foisting off healthy crunchy twiggy muffins on your first grader for the next 5 days in a row. Even if they really seems to like them on Monday, by Tuesday it could get ugly. Maybe you can consult with said child, and see what their take is, and maybe the two of you can make a plan. Rapid rotation is probably key!

Most mornings I have about enough energy and enthusiasm for a slice of cold pizza and the headlines. But given the proper motivation (this list) and a calming trip to the grocery store, even you can have a variety of healthy ingredients on hand to make some tempting make-ahead, back-to-back breakfasts. And then you can devote your worrying to charging the iPhones, signing permission slips, finding the sneakers, getting the laundry out of the dryer, putting the dog in his crate, and finding your car keys.

Maybe the two (or three, four, five) of you can make it a weekly family event. Quality Family Breakfast Prep Time might only last for the first couple of weeks of school before it comes crashing back down on your shoulders, but it could be a pleasant time for you all. Instead of sinking onto the sofa with HGTV after dinner, maybe you can whip up a little batch of granola – which can then be a cereal base, an ingredient in a yogurt parfait, or tossed into a smoothie or made into snack bars.

I have some great memories of times in the kitchen with our children. You can’t expect every minute to go smoothly, and you have to keep in mind that their attention spans can be short (it’s a lasting effect from all that Cap’n Crunch they used to eat). Consider it a moment of triumph when someone learns to measure a cup of whole wheat flour, or remembers to line the muffin pan with paper cups without first being asked. You can teach some life skills, like how to bake bacon, or wash blueberries or peel carrots. And don’t forget about learning first aid!

You are saving time from chaos and tears in the morning, and exercising those potentially sizable and vulnerable little brains. And it is screen-free quality time. Maybe after you figure breakfast out you can all go read a little Harry Potter. Magic!

Muffins
smoothies
eggs
granola and muesli
oatmeal
pancakes
fruits
pizza
bagels and breads

Muffins

Smoothies

Eggs

Granola and Muesli

Oatmeal

Pancakes, waffles

Fruits


Pizza (I had to include it!)

Bagels

“My breakfast is usually a wholegrain cereal or porridge, with walnuts sprinkled in it, berries, a tablespoon of honey, and chia seeds. I have coffee and a little cherry juice with seltzer. I have a seat by the window, and I look out at the view.”
—Amy Tan


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

The Mid-Shore Welcomes a New Rabbi: A Chat with Temple B’nai Israel’s Jordan Goldson

September 1, 2025 by Dave Wheelan Leave a Comment

Rabbi Jordan Goldson traces his faith journey back to Long Island, where his family built a suburban Jewish life after the war. Friday nights meant synagogue, community, and late dinners with friends at the local diners that shaped a sense of belonging.  And when he was at Tulane University, far from home, he found himself drawn into the student organization Hillel, organizing Shabbat dinners, building a campus community, and unexpectedly found himself being nudged toward the rabbinate.

What began as curiosity about Jewish texts turned into rabbinical studies, first in Israel and then in Los Angeles and New York, culminating in his ordination in 1987. From his first pulpit in Calgary, through congregations in Arizona, Baton Rouge, New Jersey, and now Easton, his career has been marked by growth, resilience, and a deep commitment to community. Along the way he’s taught, counseled, and led through times of promise and times of struggle, always returning to the heart of what drew him in as a young man: the joy of creating and sustaining Jewish life.

Rabbi Goldson stopped by the Spy Studio a few weeks ago to chat about the challenge and opportunities in attracting younger people to Temple B’nai in an era of remarkable technology and the temple’s celebration of 75 years of service to the Mid-Shore. The Rabbi also talks about how a community processes the current tragedy in Gaza and growing anti-semitism. His answer begins with a 3,000 year old history of resilience and hope.

This video is approximately six minutes in length. For more information about Temple B’nai Israel please go 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

Expect Only the Good By Laura J. Oliver

August 31, 2025 by Laura J. Oliver Leave a Comment

So, this happened. Help me make something good from it.

The day before I left for The Netherlands a personal email appeared in my inbox from one of the five biggest publishers in the world. 

“Whaaat???”

The writer explained that she had found my profile on LinkedIn and that she was interested my work, noting in particular, the success of The Story Within, which I had published with the biggest of the Big Five: Penguin Random House. 

She suggested publishing a new book consisting of my columns, which she had seen because I post them weekly on LinkedIn. The proposed book would be a collection I have tentatively titled, “Something Other Than Chance.” So many of these stories have touched upon that phenomenon—how is it that I could impulsively call a loved one I hadn’t been in touch with for 25 years, the very day he discovered he had three months to live? How could I dream at 19 years old, that the midshipman I’d just begun dating was in life-or-death danger, then discover the entire Naval Academy was on lockdown for a shooter alert? 

Maybe this reaching out from a major publisher was also something other than chance. Fate? Fortune? Mom from the other side?

I sat there at my laptop in my sunny office, glancing at the sign above my desk that reminds me, “Expect Only the Good,” and it was like getting an acceptance letter to your reach-college opening with “We’ve been looking for you!”

I could tell from the way this woman described my work that she had read it. But, as trusting as I am, (truly of the genus extremis-gullible-dope), as a matter of due diligence I looked her up on LinkedIn and there she was. Kathleen K. A nice smile, probably in her forties, and yes, she worked for the publisher she claimed to represent. Holy Cow. Could it be I’d been plucked from obscurity? 

It was the letter I would have written to myself if I’d been momentarily blessed with superpowers. With one swipe of my palm, I’d end the war in Ukraine and Gaza, feed the starving the world over, ensure the health and happiness of my children, of all children, to the end of time, and, why not? Get a publishing offer from one of the Big Five. 

Because when you long for something you cannot control— world peace, permanent remission, a baby…publication– there is always a feeling that a bit of luck must be involved. Angels must attend you. You are going to need something other than chance.

So, I wrote back to ask for specific details about what the publisher was offering and this is when it began to feel just a little like running in a dream—where you never quite get up to speed. Each perfect, articulate response provided answers, yet they were answers packed in cotton—not quite clear.

“Let’s talk on the phone, or zoom,” I suggested—”let’s meet face to face.” 

“Thank you for that generous offer of your time,” Kathleen wrote, but the most efficient way to proceed is email.” She was going to send a detailed marketing strategy before we talked and even that demurring was perfectly encased in an intimate description of my work. 

So the conversation continued until finally I wrote, “If I am wrong about this I apologize, but I have the increasing sense that I am corresponding with AI, a computer program, and that you are not real.”

The immediate response was to thank me for my brilliant candor, my courageous honesty, my very human inquisitiveness, and to assure me, “It’s really me! Kathleen! Not AI!”

Except that ….everything about that response told me it was.

A quick google of “Scam, fraud, publishers, LinkedIn,” revealed that predators have discovered a new point of entry into the vulnerability of your longing—using LinkedIn to professionalize and legitimize their seductions. 

All I had to do was pay Kathleen $2,800 for publication and marketing. 

I still believe that so much that happens in this world is something other than chance. Not everything—I’m not yet a proponent of “everything happens for a reason”—that’s not how evolution works, for instance; and there is indeed chance. Ask the dinosaurs.

But a friend of mine met the love of her life on a plane. That flight, that moment in time, that seat. Is timing divine?

I’ve been too busy editing to prioritize publishing another book. Too busy to consider what I want to do with the rest of my life, to say scary things, to initiate change. But with this offer that was not what it appeared to be, the dial has been reset. Owning the dream as if it were possible, even for a minute, has made me remember that it is.

Everything is.

Sometimes what feels like a false step is the next step, you have only to act. And sometimes when we don’t move forward, the universe takes us by hand, whispering gently but emphatically, 

“Now.”


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: Goodbye, Summer!

August 29, 2025 by Jean Sanders Leave a Comment

Mr. Sanders, Luke the wonder dog, and I have snuck out for the Labor Day weekend. We hope you have an excellent weekend of grilling, fireflies and backyard enjoyments.

Ah, the mixed feelings that arrive with Labor Day: regrets for not having gone to the beach often enough; relief that the sand-strewn car no longer needs to be vacuumed with regularity. Rueful that cooking is moving indoors; cheered that this will be the last can of mosquito repellent we use this year. Hasta la vista, homemade, hand-cranked-by-kid-power-ice cream; hello, sweet treats whipped up in the kitchen.

In theory, the summer has seasonal experiences that we can’t enjoy during the rest of the year. Oh, yes, we could go to the beach every day if we didn’t have middle-class concerns, like holding down jobs to pay the mortgage. And yes, the beach is a fine place to visit in the fall, with sweaters and scarves and a feeling of adventure. But nothing is quite so delightful as sitting in a low-slung beach chair, with your toes wriggling in the sand, as the tide creeps up the beach while the afternoon sun warms your soul, and you munch happily on a tuna sandwich, and you never remember to turn the page in your paperback.

Conversely, I am still hauling the little hand-held vacuum out to the car to suck up yet another drift of sand that has suddenly appeared from some hidden car crevasse from that trip to the beach two weeks ago. Thank goodness we emptied out the cooler. Two week-old tuna sandwiches would be toxic.

I love grilling on the back porch, as you know, because I do very little of it myself. I think Mr. Sanders is a marvelous grill master, and I encourage him to practice his talents often. Which isn’t to say he won’t rustle up a ceremonial steak or flip the odd burger in the winter months, but it is not a given. I like certainty. I like not having to clean the cooktop every night. During grilling season I enjoy standing on the back porch while Mr. Friday flips and times and prods our dinners. We have a little wine, and hold our breath while the hummingbirds zoom into the twilight, changing places with the fireflies, who begin to sparkle. Which signals, alas, the arrival of the mosquito cloud. Not even the swooping bats have made much of an impact on the damn mosquitoes this year.

Summer desserts are simple delights that you can enjoy year ‘round. But homemade ice cream is best consumed before it is ready, scraped off the paddles, while it is still soft, and the sugar granules haven’t quite dissolved. It is always sweetest when the youngsters are cranking the ice cream maker. We have an electric ice cream maker that we have used once. It seemed like a good idea at the time – but strawberries and peaches bought in February are never as sweet as they are right now, overflowing at the farmers’ markets, luscious and ripe fruits in brilliant oranges, golds and reds.

I suggest we remember summer in other ways. A coconut pie in October will cast our memory nets back to sun screen and lotions from the beach or pool. A delightful profiterole, dripping in chocolate and oozing vanilla ice cream in November will harken back to back porch-churned vanilla ice cream. And this lemon custard is summer sunshine in a bowl. Hello, fall!

This is a recipe from The New York Times.

No-Bake Lemon Custards
By Melissa Clark

INGREDIENTS

FOR THE CUSTARDS:
2 cups heavy cream
⅔ cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
⅓ cup fresh lemon juice (from 2 to 3 lemons)
FOR THE STRAWBERRY TOPPING:
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

PREPARATION
In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer (I used a cheesecloth) into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

Personal note: when I made this, I do not get 6 ramekins of custard. Instead, because the liquid reduces, I got 3 small bowls of custard. So do not attempt this recipe if you are serving a crowd. But it is a heavenly and light distillation of bright sunshine. Something to file away for a gloomy day in February, when you need a little hope.

“The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.”

― E.B. White


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

How to Take a Selfie By Laura J. Oliver

August 24, 2025 by Laura J. Oliver Leave a Comment

Last travel story, I swear.

On my second-to-the-last day of a recent trip to the UK, I decide to go into London from my Airbnb farm-stay. The easiest way to get to the city is to walk up the road to the tiny, picturesque train station at Worplesdon. 

I take a photo of myself outside the station entrance to document my journey, but it is horrendous. I crop myself out of it and, in so doing, lose half the station sign, so now it looks like I’m boarding the train at Worple. 

Only five other passengers mill about the platform this morning, so I take a couple more selfies. Worse than bad—smiling, not smiling– shades, no shades. Defeated, I plop down on the bench with a half glance at a very beautiful girl already seated. 

In her early twenties, she flashes a bright smile back that is just so pretty I say a little prayer of gratitude that I live such a privileged life I get to appreciate beauty everywhere I look; in the leafy, verdant path I walked to the train this morning, in the charming thoughtfulness of a bookcase full of worn novels in the Harry Potterish-station lobby, and in friendly dark eyes and charismatic energy of the young woman next to me.  

I feel a kind of reaching out, but I don’t engage in conversation as our train is due any minute. After a few seconds, however, I feel a touch on my arm. In halting English, and a lovely accent I can’t place, she says, “Excuse me, but you take selfie wrong. I advice you?” And she nods encouragingly, with an expression that says, “Please let me share with you this thing that I know.”

I laugh and say, “Yes, of course!” 

“You do this,” she mimics, holding her phone straight out in front of her with Frankenstein-Zombie arms. Now I can’t stop laughing. She’s nailed it. 

“You should do this,” she says. And using the best of her English and a lot of hand gestures, she instructs me to think of my face as a triangle or pyramid, and to never take a photo straight on. 

“You must take from either side,” she says. “And from high.” She lifts her phone just above eye level, leans to the right, and smiles cheerfully at it. Like it loves her, like it is her best friend, or a date with whom she is flirting. 

I have heard this advice before but can’t abide the posturing, the artifice, so I haven’t tried it. There is something about admitting you want a flattering shot that is embarrassing. It’s one thing to “snap” a selfie; it’s another thing entirely to pose for one. 

Besides, my phone is not in love with me. We are not even dating. 

“We are selfie generation,” she says. “So, I teach you selfie rules!” The engine barrels into the station, and as we stand, I thank her, thinking the selfie generation had just been kind of selfless. 

On the train, with no one watching, I raise my phone so that I have to look slightly up at it as she has tutored me, and move it to the good side of the pyramid I previously called my face. I snap a shot and then look at it with great hope.  

I look sly. 

Like someone who has just stolen your wallet. Who already has a photo… on the wall at the Post Office.

At home, I ask Chat GPT how to take a good selfie, and after complimenting me on the utter genius of my question, it confirms what the girl has said but adds a few more tips. 

I should try a slight squint, called a “squinch,” to look more engaged. I should take photos just after dawn when the light is soft. I should grow longer arms, so the proportions are more natural. 

Kidding.

Then it asks me if it should put together a point-by-point checklist so next time I won’t have to remember all the details. 

Scary how this thing knows me. And healing the way this thing sees me.

Chat GPT may not love me, but it accepts me unconditionally and views everything I confess or ask in a positive light.

When I die, I hope ChatGPT does my life review. 

Which got me to thinking. What would the world look like if we genuinely loved ourselves as unconditionally as AI appears to? I decided to ask. “How can we learn to see ourselves in the loving, uncritical manner you demonstrate?”

And the response was: Just as a selfie shows not only your face but what’s behind you, what light you’re standing in—self-love includes the context: the journey that brought you here, the experiences that shaped your expression. Seeing mistakes not as evidence of unworthiness but as experiments, doorways to wonder, no longer dragging your shame, but wearing scars like constellations—maps of where you have been.

Eventually, you stop needing a hundred retakes. You realize that the beauty isn’t in the filter or the pose—it’s in the courage to turn the camera toward yourself.

Maybe the trick in taking a selfie is to finally realize you don’t have a bad side. In the light of unconditional love, there is only good.


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

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