Monthly Archives: March 2017

Sobering Thought

March 29, 2017 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , Leave a comment

In my novel, The Secrets of Dr. John Welles, one of my characters struggled with alcoholism. He was normally a social drinker but turned to alcohol when negative situations began to dominate his life. He made the mistake of believing he could control the circumstances and then buried the results deep within rather than revealing them and seeking help from those who loved him.

This was one of several delicate subjects I addressed in my novel, and I took care with how I presented it. My knowledge of how alcoholism affects the lives of others is secondhand, and I didn’t want to come across as preaching. Still, I’m all about giving back and helping when and where it’s necessary. Even though this isn’t about writing, if I can direct someone toward the help they may need, I will.

The obvious place to begin my research was with Alcoholics Anonymous, the international, mutual aid fellowship founded in 1935 in Akron, Ohio, by Bill Wilson and Dr. Bob Smith. The AA website answers many questions about alcoholism and helps one locate a nearby meeting. The beauty of looking them up online is the added layer of privacy one may need when taking the first step in dealing with a crippling addiction.

As I writer, I had the final say in my character’s outcome, the details of which I’ll keep hidden until the publication of my book. For anyone struggling with alcoholism, you have the final say in how drinking will affect your life. Write a happy ending.

Good Question

March 28, 2017 By in Writing Advice, Writing Toolbox Tags: , , , , , , , , , , , , , Leave a comment

Last week I read an interesting post, What Could Possibly Go Wrong?, from fellow writer S of JSMawdsley. My initial reaction was one of surprise quickly followed by familiarity and finally relief. What S had written struck a chord with me because so many times I’ve wondered why I’m doing what I’m doing with my writing.

My surprise came from the fact that so many writers play it close to the vest never revealing that the writing life isn’t going exactly as they had hoped. S put all her cards on the table by admitting that she wasn’t having fun and planned to rectify the situation by only writing what she wanted to write.

I am familiar with her desire to maintain a quality blog as well as working myself into a tizzy over what to write. When S said she’d give half an hour every two weeks to writing posts, I thought either she’s committing blogging suicide or I’m insane for overworking it. For me, the fear on this subject stems from being told I must have an author platform to market myself prior to publishing my book. This is such a distraction and takes away from my writing time.

By the end of S’s post, I felt encouragement knowing that I am not alone in my concerns. If she can refocus herself by only writing what she loves, so can I. I’d rather be ruled by my passion for writing than by my fear of falling social media stats.

I guess what I’m trying to say is that if you are a writer, you’re not alone. In fact, musicians, photographers, painters, dancers, and all those who create art, it’s time to wrest your craft back from the hands of those who are more concerned with profits than they are with the creation process. Take inspiration from each other and step back to reassess when things go askew. Rediscover your passion, and then go forth and create.

Wholesome Homecoming

March 27, 2017 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , Leave a comment

August of 1945 should have been a time of celebration for Dr. John Welles. The Second World War was over in Europe and swiftly coming to an end in the Pacific. However, John’s homecoming wasn’t what it appeared to be, and the secret surrounding the circumstances were known only to him and his Aunt Prudence. While she was instrumental in helping her nephew make the transition from his experiences as an Army doctor back to civilian life, there was one painful secret of which even Prudence was not aware.

John’s family was seated in the kitchen eating when he arrived. He stood outside the row house and watched from a distance as they ate a simple breakfast that included oatmeal. I chose oatmeal because it is humble and solid just like the Welleses, and this basic breakfast food was representational of the support John’s family would provide during his first, difficult days home.

Long before experts started touting oats for the health benefits, oats have been used as a food source for people and animals. According to one source, only five percent of the oats grown in America are used for human consumption as breakfast food or oat flour. They are believed to be Asiatic in origin and appeared on the scene later than wheat with the earliest uses being for medicinal purposes. Then there is the debate on steel cut versus rolled oats, the explanation on the different types of oats, and the history on the most famous brand I know, Quaker.

The preparation of oats appears on the container, so I’ll focus on the toppings. This is where one has endless possibilities to explore. A favorite at the Gibson household is Zante currents, maple syrup, toasted, chopped pecans, a pat of butter, and cream that has been warmed. Some people keep it as simple as a pinch of salt while others go crazy with chocolate chips and a dollop of peanut butter.

When cooking oats, opt for water over milk as cooking in milk will make for stickier, thicker oatmeal. Save the dairy for a topping. Spices can be added during the cooking process and should be ground; picking out whole cloves and cinnamon sticks afterward is unpleasant. Don’t forget to add a pinch of salt to the water because that’s where seasoning begins.

Bringing the oats and water to a boil together makes for a creamy cereal whereas bringing the water to a boil and then adding the oats results in a chewier meal. I wouldn’t suggest trying this with steel cuts, however, as they are already springy in texture to begin with. Serve oatmeal in a deep bowl to keep it smooth and hot. A shallow dish will cool your breakfast treat too quickly, and you’ll end up with a gluey, unpalatable mess.

If you’ve never enjoyed oats, don’t curl your lip, raise an eyebrow, and pass up oats and oatmeal. They are delicious beyond their nutritional value and neutral appearance. Also, consider them for lunch or dinner, and if you really want to impress, offer them as a side dish to dinner guests with the inclusion of caramelized shallots and uncured turkey bacon or as a dessert made with saffron and cardamom.

“Oats.” Oats. Purdue University – Center for New Crops & Plants Products, Feb. 1999. Web. 26 Mar. 2017.

Walsh, Danielle, and Kimberley Hasselbrink. “9 Ways to Totally Screw Up Your Oatmeal.” Bon Appetit. Bon Appétit, 23 Jan. 2014. Web. 26 Mar. 2017.

**Read Easy Peasy to learn how to quickly generate citations.

Easy Peasy

March 22, 2017 By in Writing Toolbox Tags: , , , , , 2 Comments

Kids today just don’t know how easy they have it. Even as I say this, I know I sound old and bitter. Still, I have to share this one in my Writing Toolbox because I am a huge proponent of giving back. I rarely need to create citations for my blog posts, but when I do, I’ll be heading directly to EasyBib.

What a brilliant website! No more spending hours in search of the correct way to cite websites, books, videos, etc. Several different formats are available, some with an upgrade, and you can create one citation or an entire page of them.

I love that you can search a book by the ISBN, and I’ve been playing with this feature all day. Also, you can edit your citation before copying and pasting it directly into your work or keep a running list for your bibliography page and choose later which to use or discard.

Somewhere there is a teenager who is probably laughing at me because he or she already knows this exists. That may be the case, but I like to think there’s a man or woman beginning or returning to a secondary education, and they will appreciate that I shared this information.

Say What?

March 21, 2017 By in The Weight of Words, Writing Toolbox Tags: , , Leave a comment

Today’s The Weight of Words focuses on words I’ve encountered while reading. Although I haven’t used them in my writing, I want to share them because 1.) There may come a day when I do use them, and 2.) They are too interesting to pass up. At first glance, you’ll probably think I’ve lost my mind when I tell you the words I want to share are diaper, peculiar, and buss. And no, that last one is not misspelled.

I had to visit the dictionary myself on the first one, and I almost laughed aloud when I read it in a novel about Italian architecture and art. Obviously, it had nothing to do with a garment worn by babies. This fact further spurred my interest because I am a huge fan of second and third definitions. Sure enough, whether used as a noun or verb, the second definition of diaper has to do with a repeating geometric pattern.

And then there is the word peculiar. Most people can’t seem to get past the first definition of strange, odd, or unusual. One place they love to show their knowledge of the word is in the verse from the KJV version of Deuteronomy 14:2 which states, “For thou art an holy people unto the Lord thy God, and the Lord hath chosen thee to be a peculiar people unto himself, above all the nations that are upon the earth.”

Then for less than kind reasons, they support their so-called command of English by pointing out Jewish holy days and traditions. News flash: every culture has events that may seem odd until you understand them. I suggest allowing your fingers to tiptoe down to the second definition of peculiar, which means belonging exclusively to, and you’ll see how much more sense Deuteronomy 14:2 makes especially when you consider the Jews’ history with El Shaddai.

So, let’s finish this post with a little buss ride! Bad joke, I know, but what a great word to use in your writing especially if you write historical fiction. I had to dig a little the first time I went looking for this word. I even asked a friend who reads classical literature extensively, but she couldn’t tell me either. Nothing came up right away, however, Google has caught up to our needs in the couple of years that have passed since I first sought a definition. This archaic, informal word can be used as a noun meaning a kiss or a verb meaning to kiss.

Brother, Can You Spare a Dime?

March 20, 2017 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , 2 Comments

One of the most interesting and disturbing eras I researched for my novel, The Secrets of Dr. John Welles, was the Great Depression.  Of all the details I studied, I found those affecting farmers to be the most heartbreaking.  This is probably because my protagonist, Dr. John Welles, came from a farming family.  The Welleses survived, but they did not come out unscathed.

Before the stock market crash in October of 1929, farmers were already experiencing hard times.  One contributing factor was the forty percent drop in prices between 1920 and 1921 as the overseas market disappeared.  World War I had led to a time of prosperity for farmers as war-torn European nations needed produce grown in America.  This need led to a remarkable increase in agricultural production, income, and purchasing power.  The profits farmers made were reinvested in more land and machinery.

Once the war ended and the European markets no longer needed American food products, prices and profits plummeted.  The price crop supports that existed at the beginning of World War I guaranteeing farmers minimum prices on certain crops disappeared in 1921 when President Harding announced their end.  Further exacerbating the problem was President Coolidge’s increase in taxes on imports, which decreased foreign trade for America and removed more of the farmers’ markets.  Many farmers lost their new land investments to foreclosure and/or experienced bankruptcy.

The construction of new homes, usually an indicator of economic strength, declined from 1926 to 1929.  It is not surprising that no one paid attention to this warning sign especially since the crisis in the farming community, the truest measure of economic success or failure, was already in trouble.  When added to the faith people placed in the stock market and the endless purchases made on credit, it is no wonder America experienced the Great Depression.

As I watched videos of farmers dumping milk into ditches on the side of the road and apples into piles left to rot, I knew in my heart that even if it meant their downfall, John’s stepmother, Collie Mercer Welles, wouldn’t let anyone go hungry.  The character I created in Collie wouldn’t and couldn’t justify throwing food away when people around her were starving.  Greed in that form simply did not exist in her.  She may not have had the means to transport food, but anyone who made his or her way to the Welles farm would not be turned away empty-handed.

Farm protestors attempt to block roads leading to markets.

Unfortunately, many in the farming communities did not share the opinions and morals of my fictional character, Collie.  The withholding and destruction of food was one of the most hideous consequences of the Great Depression.  Desperation hit farmers when the expense of producing crops exceeded what they could make selling them.  Groups known as Farm Holiday Associations were formed to stop selling crops until prices were forced higher.  They operated under the motto, “Neither buy nor sell and let taxes go to hell.”

While in my heart I believe the Welles family would have risen above such actions, I wonder if they would have found resistance in their own community to helping those who were starving.  It wasn’t uncommon for farmers who bucked these types of associations to find their efforts met with violence from a pitchfork in the tires of their vehicles to standoffs between deputies meant to protect food convoys and farmers armed with guns.

The stock market crash of 1929 will probably always be the most well-known contributing factor to the Great Depression.  Billions of dollars were lost literally overnight by 1.5 million Americans who were involved with the market enough to actually have a broker.  However, 40 million people living on farms had already been enduring hardships since 1919, and it is these people who would be hit the hardest again, particularly on the Great Plains, during the aftermath of the crash.  The farmers knew what those living in the cities and banking on the stock market had yet to learn:  the Great Depression was already upon them.

The title for my blog post came from a Depression Era song, the details of which you can read about here:  “Brother, Can You Spare a Dime?” and listen to the Bing Crosby version here:  “Brother, Can You Spare a Dime?” Enjoy other interesting Depression Era history on Prohibition (I’ll Drink to That), speakeasies (Welcome to the Apple Crate), and moonshine (By the Light of the Silvery Moon).

Dark, Rich Secrets

March 15, 2017 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , , , , Leave a comment

Twice in my novel, The Secrets of Dr. John Welles, I featured chocolate pie. The first time was in December of 1925 when John and his Aunt Prudence discussed the painful details surrounding his father’s death. Prudence kept trying to turn the conversation away from the truth of the situation even going so far as to use the pie as a diversion. The delicious dessert popped up again in a scene between John and his best friend’s wife, Babby, in June of 1964, as they worked through the awkwardness of not seeing each other for sixteen years.

As many of my followers already know, my food choices actually play a peripheral roll in my writing. In this case, chocolate pie is dark, not unlike the secrets about to be revealed in the above-mentioned scenes. In both cases, John’s past was dredged up for him to face yet again, and someone would try to smooth over the situation. Keep in mind that chocolate pie is exceptionally smooth. It is also rich and sweet which matched the outcome for John in his conversation with his Aunt Prudence as a young man and again with Babby as an adult.

The recipe I had in mind for the chocolate pie is simple yet elegant. It is a favorite at church bakeoffs and picnics as well as a top off to any family dinner. I hope you will enjoy it as much as my characters did.

Lucia’s Chocolate Pie

Single Crust:

1 c flour

¼ t salt

1 stick unsalted butter, cold and diced into ¼-inch pieces

½ c cold water with an ice cube

To make a bottom crust, combine the flour, salt, and butter. Work with your hands until the flour and butter combine to make pea-sized pieces. Add the water a tablespoon at a time and work through until you can form a ball. Wrap the dough ball in plastic wrap and chill for twenty minutes in the refrigerator.

Preheat oven to 425°. Roll the dough on a floured surface to fit a nine-inch pie plate. Crimp the edges and prick the bottom and sides of the shell with a fork. Line the pie shell with aluminum foil or parchment paper and fill with pie weights or baking beans. Bake at 425° for 10 minutes, remove the baking weights and continue cooking for 10 minute in 5 minute increments or until the crust is golden brown. Remove from the oven and place on a cooling rack.

Pie Filling:

½ c cocoa

¼ c cornstarch

3 egg yolks, beaten

1½ c sugar (I used raw)

¼ t salt

2 c half and half

1 t vanilla

3 T unsalted butter

Sift the cocoa, cornstarch, and salt directly into a saucepan. Add the sugar** and half and half, and stir carefully to mix. Bring to a boil over a medium high heat, stirring constantly. Boil for one minute. Remove from the heat and spoon a small amount of the mixture into the egg yolks to warm them. Pour the warmed yolks in a thin stream into the saucepan taking care to stir them in thoroughly.

Return the pan to the heat and boil for two more minutes. Remove from the heat and add the butter and vanilla. Pour the mixture into the baked pie shell and allow it to cool for a few minutes before topping with a piece of waxed paper to prevent a skin from forming. Bring the pie to room temperature before placing in the refrigerator to cool completely. Whipped cream is the perfect topping for a chilled pie.

**If using granulated white sugar, sift it as well. The large crystals of raw sugar will not pass through a sifter. Simply break up any lumps before adding to the mixture.

~OR~

You can top it with meringue using the following recipe. Make the meringue while the pie is cooling on the countertop. Once topped with meringue set in the oven, you can continue cooling in the refrigerator.

Meringue:

4 egg whites

6 T sugar (I used granulated white as the raw is too coarse for this step)

Pinch of cream of tartar

Whip the egg whites on a high speed until foamy. Gradually add the sugar and a pinch of cream of tartar, and continue whipping until stiff peaks form. Spread the meringue over the pie and seal at the edges of the crust. Set the meringue in a 425° oven for eight minutes or until it is golden brown. Cool the pie on a wire rack until you can handle the edges of the pie plate and serve warm, or chill the pie in the refrigerator for a couple hours and serve cold.

Tips for success:

Chill the beaters and bowl in which you will beat the egg whites for meringue

That pinch of cream of tartar is what will keep your egg whites from breaking down and becoming watery.

Enjoy!

While You’re At It…

March 14, 2017 By in The Weight of Words, Writing Toolbox Tags: , , , , , , , , , Leave a comment

Some days I honestly do not know how foreigners learn English. If I as an English-speaking American (Brits, please hold your snarky comments) find it quirky, what must someone from Pakistan, Thailand, or Ethiopia think?

Take today’s The Weight of Words for example: a while versus awhile. My favorite grammar sources agree with what I’m about to present, however, there are a couple that disagree. I’m siding with the majority on this one because one has to draw the line somewhere, and in most cases, rules really are for the writer’s benefit.

When describing a time, which is a noun, use a while. How do you know it’s a noun? The article a before while is the tip off. Also, if you can replace a while with another article/noun combination such as a week, then you should be using the two-word combo of a and while.

I’ve been here a while

I’ve been here a week.

As for awhile, it’s used as an adverb and means for a time. To know if the single word is the choice for your sentence, try replacing it with another adverb.

Go rest awhile.

Go rest quietly.

Think you got it? Good, let’s make it confusing, because what is English if not confusing? Try rephrasing Go rest awhile by replacing the adverb with a prepositional phrase. Now you need the noun again because an adverb cannot be the object of a preposition.

Go rest awhile. (The adverb modifies the verb.)

Go rest for a while. (The article and noun are the object of the preposition.)

In short, an easy way to remember is to use a while when you need a noun and awhile when you need an adverb. Remember to test your sentence with other nouns (a week, a day) and adverbs (temporarily, silently) to determine which is correct at the moment.

Mazel Tov!

March 13, 2017 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , , , , , 2 Comments

In my novel, The Secrets of Dr. John Welles, Samuel Feldman married the love of his life, Abigail Cohen, in May of 1935. His two best friends, John Welles and Claude Willoughby, stood for Sam as his best men. The occasion brought the three friends together after a long separation due to emotional trauma Claude had endured during their college years. John and Claude had enjoyed Sam’s Jewish heritage during Chanukkah, but their participation in Sam and Babby’s wedding would draw them in even closer. It was unlike anything John and Claude had ever experienced.

Historical Ketubah

The signing of the ketubah was the first ritual to involve John and Claude. An ancient document, the ketubah is a marriage contract of sorts that specifies the groom’s commitments to the bride. It is signed by two appointed Jewish witnesses who must not be family members related to the bride and groom by blood. Scandal of scandals: neither John nor Sam was Jewish. As readers will find upon publication of my novel, the lovely Abigail Cohen was one for breaking tradition. She knew how much Sam’s two best friends meant to him. In the eyes of the bride and groom, they were family, and therefore they had the honor of signing the marriage contract. This small detail would make the newlyweds ketubah, a work of art in itself to be framed and hung in their new home, that much more meaningful.

The second ritual, called the badeken, happens right after the witnesses sign the ketubah. The badeken is when the groom covers the bride’s face with her veil. Different sources cite different accounts in the Bible as the reason for this with one explanation claiming it had to do with Rivkah (Rebecca) veiling herself when she first saw Yitzchak (Isaac), another said it was in reference to the heavily veiled Leah during her marriage to Yaakov (Jacob), and another said it was a combination of both incidents. The badeken ceremony can be quite emotional as the bride and groom may not have seen each other for twenty-four hours or as long as one week until this moment.

At this point, the wedding party enters the main ceremony where all the guests are seated. They proceed toward the focal point of the ceremony: the chuppah. I’ll direct you to The Hoopla About Chuppahs to find out how they figure in the Jewish wedding ceremony.

While beneath the chuppah, the bride circles the groom seven times. This beautiful ritual is reminiscent of the Israelites seven trips around the walls of Jericho. On completing the seventh lap, a miracle occurred when the walls of the city tumbled down, and the Israelites were able to capture the city. Every man is like the city of Jericho with a wall built around his heart. Men are often taught to hide their feelings, portray an exterior of impenetrability, and appear as if they have it all figured out. These elaborate defenses hide any sign of weakness or vulnerability as well as guard their deepest secret: they are sensitive and humble, simple and soft inside.

Along comes the wise woman who can pierce this defensive wall by surrounding her husband with the protective atmosphere of her love. She envelops him with affection, reassures him that he is her anchor, her center, and the focal point of her life. By doing so, he feels safe and comfortable, and the walls protecting his heart tumble down for her.

Two cups of wine are used during the wedding ceremony. The first cup accompanies the betrothal blessings and is recited by the rabbi. Afterward the reciting, the couple drinks from the cup. The betrothal blessings express the resolve of the groom and bride to create a Jewish home dedicated to Adonai and the wellbeing of all humanity.

A Jewish marriage becomes official when the groom gives an object of value to the bride. Traditionally, this is done with a ring that is totally plain without stones or marks. It is hoped that the marriage will be one of simple beauty the same as the ring. This is another place where I had my characters break with tradition ever so slightly. Sam’s father, Ezra, was a jeweler of unparalleled skill, and for the wedding of his youngest son, he created a wedding band with his blessing hand carved into the gold.

Upon exchanging of the rings, the couple declares their betrothal to each other. The words “by this ring you are consecrated to me according to the Law of Moses and Israel” form the essence of the marriage service. The ring, an unbroken circle, symbolizes the eternal nature of the marriage covenant. Then the ketubah is read and given to the groom to hand to his bride. She holds on to it for all the days of their marriage as it is her property and has the standing of a legally binding agreement.

The Sheva Brachot, or Seven Blessings, are then recited over the second cup of wine by the rabbi, cantor, or other people wishing to honor the happy couple. These ancient blessings place the bride and groom into a wider social and sacred setting. After these blessings, the bride and groom share a second cup of wine.

The most familiar tradition in a Jewish wedding is the breaking of a glass by the groom. This act concludes the ceremony and signals the guests to shout Mazel Tov, cheer, dance, and start partying. Some of the explanations behind the smashing of the glass include:

  1. To show that life holds sorrow as well as joy
  2. A reminder that marriage will change your life forever
  3. Symbolizes the destruction of the temple in Jerusalem approximately 2000 years ago
  4. It’s a break with the past, and the marriage will last as long as the glass remains broken
  5. Symbolizes what is broken in society
  6. A superstition that the loud noise will drive away evil spirits
  7. It’s a time to focus prayers and energies on a specific brokenness that needs repaired
  8. A hope that the couple’s happiness will be as plentiful as the shards of glass or their children as numerous as the shards of glass
  9. It’s a representation of the fragility of human relationships

The last part of the service occurs when the newlyweds separate from where the ceremony took place. During the yichud, one of the most intimate and private parts of the day, the bride and groom are required to have time alone away from family and guests to reflect on their marriage. In times past, the marriage would have been consummated during the yichud. Afterward, the new couple would join the party.

Mazel Tov!

Don’t Get Crabby With Me

March 1, 2017 By in Edible Fiction, Food From The Secrets of Dr. John Welles, Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , Leave a comment

dont-get-crabby-with-meI’m very excited to present today’s post for Edible Fiction in regards to my novel, The Secrets of Dr. John Welles. Although I won’t be making this recipe because the main ingredient has yet to come in season, I couldn’t resist sharing. My research on blue crabs yielded a wealth of knowledge and an enthusiasm for the dish, so I decided to post for two reasons: 1) You’ll want to be prepared for the blue crab season, and 2) Depending on where you live and/or your finances, you may want to turn this into a vacation.

In June of 1925, John Welles and his Aunt Prudence were planning his high school graduation party. They did so over a dinner of blue crab. When I initially wrote this scene, I assumed because they were on the coast, Maryland specifically, they would have eaten crab legs, and I stated as much. Please forgive my inlander ignorance. I corrected my mistake because I am a stickler for details in writing (Who Is In Your Details?). Research on this subject prompted a quick edit from crab legs to blue crabs and a visit to my local fish market, Klein’s Seafood.

I visited Klein’s to see what a semi-landlocked gal like myself could do.  I say semi because my state borders one of the Great Lakes, but alas, there are no blue crabs coming from this water source.  Fear not, fellow Ohioans, Klein’s receives blue crabs from the coast.  Seafood shops can have the crabs shipped live, but as one shop employee explained, many die during the trip and no one wants to buy the dead crabs.  So, Klein’s orders their blue crabs already cooked and ready to go.  Since I couldn’t purchase blue crabs to prepare for you, I decided to offer the next best thing.  I also dined on a white perch sandwich with lettuce and tartar sauce and six of the tastiest hushpuppies I’ve ever had, but I digress.

I could write an essay on blue crabs and the preparation thereof based on the articles I researched, but it would be easier and more thorough to direct you there. Don’t think me lazy; I simply don’t want to miss a single important detail regarding blue crabs. Once you read the articles, you’ll see why I suggested a vacation to Maryland. Not only is Maryland a wonderful place to visit for the historical aspect, the seafood restaurants featuring blue crabs and other produce from the ocean are worthy of a visit, too.

dont-get-crabby-with-me-2The first article, Maryland Crabs: A Guide to the East Coast’s Essential Summer Feast by Eater DC contributor Jamie Liu from June 5, 2015, provides an in-depth explanation on blue crabs from the how to the where of the blue crab season. I found this one to be easily understood and good for a blue crab novice such as myself. The restaurants mentioned were a combination of old and new establishments and ownership, but all had history with the Maryland crabbing industry.

And because I’m a conscientious writer against the overharvesting of natural resources as well as someone who loves the science behind anything we eat, Brenda and Glenn Davis’s article on the Life History & Management of Blue Crabs is most beneficial.

Also from Eater is this post, Eight Maryland Crab Houses Worth the Drive, by Tim Ebner from August 19, 2016. Complete with restaurant names including a brief description and address, directions, and a map, you can’t go wrong with this tidbit of information for planning your tour of crab houses whether you’re a novice or expert in the knowledge and eating of blue crabs.

Perhaps you’re thinking this is overkill just for one mention of blue crabs in a novel. Maybe, but I’d rather be accurate with my information than make a glaring error. Besides, if it sends people to Maryland for a visit, or even more to my liking, encourages them to buy my novel, so much the better.

Enjoy!