April’s First Friday celebration in downtown Chestertown will have something new this year:

The Schooner Sultana celebrates “Up-Rigging” weekend for the first time ever with public events.  The festivities coincide with First Friday Fun, making it a terrific opportunity to check out lots of local shops and galleries and learn a little something too.  Here is a link to Sultana Projects’ website with all the details.

www.sultanaprojects.org/uprigging.htm

For years the end of the sailing season, or “Down Rigging”,  has been a huge success with the tall ships docking in Chestertown, cocktail parties and public sails.  It’s a weekend that sells out months in advance.  This promises to be another great weekend event to mark on your calendar.

We only have 5 rooms left so give us a call today!!!

Last weekend marked the first day of spring and we had a house full of guests here to celebrate it.  It’s a good thing our fireplace season lasts until April 15 (yes, tax day) because the lows were in the 30’s the past few nights.  Still, it was great to finally see the sun for a few days in a row after all the gray and rainy days we’ve had. This coming weekend promises temperatures in the 60’s, so we are headed in the right direction.

Hope wherever you are it is sunny and bright!

We love sharing our recipes. If any of you have one you would like to share with us please e-mail it. If it becomes the next big hit not only will we name it after you, we’ll also give you two  of our popular “Brampton” mugs!

This is our March recipe. We discovered this a while back and the first time we served it topped with poached eggs, it was a huge hit. Lots of people asked for the recipe. Some folks even mentioned it on Trip Advisor. It’s been a regular offering ever since.

BRAMPTON SPINACH AND ONION CAKE

Preheat oven to 400 degrees.

1 (10-12 oz.) pkg. chopped frozen spinach

1/2 c. chopped onion

1 Tbsp. olive oil

1 c. flour

1 tsp. baking powder

1 tsp. salt

¼ tsp. grated nutmeg

¼ tsp. pepper

2 eggs

1 c. milk

¾  stick butter, melted

12 oz.  grated Cheddar cheese

Spray a 9 x 13 inch baking dish with PAM.

Thaw and drain spinach. Set aside.

Saute onion in olive oil until translucent. Add to spinach.

In a medium bowl sift dry ingredients.

Beat eggs and milk, butter and add to dry ingredients. Mix lightly.

Add spinach/onion mixture and cheese and stir until just blended.

Pour mixture into prepared pan.

Bake at 400 degrees for 25 or 30 minutes.

Yields: 24 squares.

May be frozen.

Reheat at 350 degrees for 10-12 minutes.

Just when we thought spring was right around the corner, BAM, a March snowfall the likes of  which we haven’t seen in quite a while.  There was at least a foot of snow on the ground and it kept Michael busy all day plowing with the tractor. It was starkly beautiful and I couldn’t help taking tons of pictures.  There is something other-wordly about snow covered trees and wide expanses of white.

We’ll keep you posted if March goes out like a lamb or a wildebeast or a giant anaconda!

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