Back in the kitchen after many busy days, I thought it was time for a treat…..something rich but with a bit of crunch. Thus, I decided to make Butterscotch Chippies – a cookie creation I cobbled together by modifying a recipe I found in a 1960’s era cookbook.
The butterscotch flavor depends on a combination of melted butter and shortening and equal measures of brown and white sugar. The recipe is so easy, the cookies practically make themselves.
Butterscotch Chippies
1/4 cup of butter or margarine
1/4 cup of shortening
1/3 cup of brown sugar
1/3 cup of white granulated sugar
1 egg
1-1/2 cups sifted flour (I prefer unbleached but all-purpose is fine)
3/4 teaspoon baking soda
3/4 teaspoon vanilla
1/2 cup chopped walnuts
3/4 to 1 cup of white chocolate or peanut butter chips
Having pre-measured the brown and granulated sugars, your first step is to melt the butter or margarine and shortening together in a saucepan and pour into your mixing bowl. Add both cups of sugar and mix well. Add the egg and beat until lighter in color and frothy.
Combine the flour and baking soda and add to your mixing bowl. At this point, you can switch from using a mixer to mixing by hand.
You’ll next add the vanilla followed by the walnuts and white chocolate or peanut butter chips. (The white chocolate chips taste great but I love the peanut butter ones even better for that extra bit of richness.)
Using a lightly greased cookie sheet (mine is old and disreputable in appearance but bakes perfect cookies) scoop out even portions of dough. I prefer to use a small, round scoop but you can also use a teaspoon and then shape the dough into balls. Place into a 375 degree oven (middle rack) for 7 to 10 minutes watching carefully. Remove at once.
Relatively small and dainty, the cookies look as appealing as they taste when placed on a pretty plate and surrounded by a favorite cup or two for coffee or tea. The rich butterscotch flavor combined with melt-in-your-mouth peanut butter chips and a crispy texture, delight the taste buds while lifting the spirits.
The blossoming flowers surrounding the red and white tents of Diehl’s Produce at the corner of B&A Boulevard and McKinsey Road were a welcome sight for Severna Park residents last weekend.. Inside the tents, additional plants and flowers provided a beautiful backdrop for springtime favorites like Eastern Shore asparagus, strawberries, blueberries and vine-ripened tomatoes. Extra items being stocked for customers’ convenience included eggs and bananas.
For the first time in 49 years, the Diehl family delayed the market’s April 1st opening until April 24th due to the COVID-19 pandemic. In doing so, they followed state guidelines requiring customers to wear masks and observe social distancing outside and inside. Curbside service is available for those who wish it.
An aisle through the plants and a sign saying enter here assured that customers could maintain social distancing. (Photo by Sharon Lee Tegler)
Outside the tents, rows of plants were spaced fairly far apart with plenty of sunshine and fresh air circulating. To facilitate adequate inside spacing , an entrance on one side and exit on the other were designed to control the flow of customers.
Shoppers we met were more than delighted to see one of Severna Park’s most respected independent family businesses back in business albeit in a different way than in years past.
“The opening went great! Everyone seemed very happy to have us back,” said manager Jennifer Diehl. “People were patient and appreciative. We’re carrying more food items than usual for customers’ convenience and that was well received. And of course the plants look great and make everyone smile!”
That was definitely the case with Clea and John Hancock and son Max who explored myriad flowers and plants outside before drifting inside. They picked out some blueberries and were eyeing flats of bronze-tinged coleus before checking out the tomatoes.
“We’ve been driving by Diehl’s every day hoping they’d open,” said John. “Today, we could see the green in the distance as we approached and headed straight for it.”
“It is fantastic to see Diehl’s and the seasonal farmers markets reopening to bring us fresh and healthy produce,” said executive director Liz League. “They have been staples of the community for years, providing employment, keeping their tax dollars in the community, and supporting agriculture and other small business owners. It also restores some normalcy to see familiar faces and treasured favorite foods.”
Jennifer Diehl’s daughter Madeline reported that curbside service was quite successful. .
“We love getting curbside orders the night before via Facebook messenger so we can pack them in the morning without being rushed or we can do them same day. We message customers with their total when their order is ready,” she said. “They then pull up on the bank side of the parking lot. Some place their check or money in their trunk so we don’t even have to have any physical contact.”
As is their practice, Diehl’s Produce only takes cash or checks. For those that don’t want to accept change, they can round up and donate the balance for families in need. Many of the weekend’s customers donated additional money enabling the market to give out over $100 in gift certificates!
With Southern corn available this week at 60 cents an ear and plenty of local spinach and kale, business will likely remain brisk daily at Diehl’s Produce in Severna Park. And, for those heading south, Diehl’s Produce of Annapolis with Abby Diehl at the helm is open too.
Severna Park Farmer’s Market’s season began Saturdaymorning
Saturday morning saw the most unusual opening Severna Park Farmer’s Market has experienced in 22 years of operation. Because of COVID-19 guidelines, stands were required to be spaced 12 ft. apart giving the open air market a distinctly different look.
Bob Palmer of Patty’s Garden sold his organic salad greens and herbs, lettuce seedlings and pepper and tomato plants from a table set out in the open air during Saturday morning’s Severna Park Farmers Market. (Photo by Sharon Lee Tegler)
Most of the market’s regular vendors turned out and quickly adapted to wearing masks while serving customers who were also wearing masks. Bob Palmer of Patty’s Garden, whose tasty lettuces. chards and herbs are grown organically on his Eastern Shore farm, sold seedlings and tomato and pepper plants from a table out in the open air.
Pat Hochmuth from Pat’s Produce & Gourds in Delmar ,Maryland brought first of the season strawberries, asparagus, spring onions, lettuces and kale. Joyce Martinek from Joyce’s Flowers & Herbs peddled pretty floral baskets. Ellie Heath of Three Blue Bunnies brought a selection of her colorful hand sewn masks and sold out almost immediately.
Pork from David Haberkorn’s Morris Hill Farms in Tracy’s Landing was popular… as can be imagined. As the season progresses, he’ll carry a wider selection of meats and poultry.
There were tasty snacks from Greer’s Kettle Corn, pickles from The Ville’s Dills, breads and pastries from Vera’s Bakery, essential oils and herbal blends from Mack’s Mixes and wines and spirits from Lyon’s Rum and The Whistle Stop. Lots to please shoppers.
Severna Park Farmer’s Market manager Anita Robertson, who marketed her My Nana’s Kitchen homemade jams and jellies, said setting up the stands and tables and getting rolling was challenging.
“It was a little quieter than we thought it would be but, all in all, we’re pleased with everything,” Robertson said. “Our booths on the Park & Ride lot off Ritchie Highway had to be spaced 12 ft. apart , so we looked less like a village market than usual and weren’t easily recognizable. But now people know we’re here. We’ll be back every Saturday from 8 am till noon as usual with even more vendors.”
Across the country COVID-19 has turned grocery shopping into an experience where courage meets demand, including right here in Severna Park. What is now a relatively calm, if anxiety producing, daily routine for residents didn’t start that way. In fact, at Giant Food Store, Safeway and Harris Teeter it was chaos.
“I never experienced anything remotely like this. It was like Thanksgiving, Christmas and blizzards all rolled into one,” Giant employee Jaye Ann Thompson said.
“When I arrived for work the evening of March 12 after it was announced that Governor Hogan closed the schools, I was blown away. You could not pack any more bodies into the front end of the store. You could not walk. People had huge overflowing carts with orders running to $500. Friday, it was the same. I worked 30 hours in three days.”
Giant supermarket employees suit up in protective gear prior to an evening shift serving their Severna Park customers. (Photo Jaye Ann Thompson)
A Giant Supermarket employee for 26 years, Thompson is a cheerful presence and a familiar face to hundreds of local families. With the exception of a brief stint working for corporate headquarters, Severna Park has been her home base.
It took a beat for Thompson and her fellow employees to realize that people were panicked by yet to be announced state and national guidelines and rumors that stores might be forced to close.
By the time store managers reassured customers that, as an essential service, grocery stores would remain open, the Severna Park Giant was wiped out of everything from produce and meat to frozen vegetables. Stock was almost 70 percent down from normal and overbuying threw the supply chain into chaos making it impossible to keep up with demand.
Things slowly began to straighten out with staples like paper products arriving overnight in time for the 6 am to 7 am period set aside for senior citizens to shop. But by afternoon they’d be gone.
“We’ve seen hoarding,”Thompson said. “But we’ve also seen many acts of kindness. We’ve had people yell at us for being out of things. But for every person who was nasty, we’ve seen a hundred other people who are kind and appreciative….. which is why we keep showing up.”
It has been a scary situation for Thompson and her co-workers dealing directly with the public though the management has done everything possible to protect them.
Face shields, gloves and masks were welcomed by Giant employees Jaye Ann Thompson and Debbie Simmons along with sneeze guards at each register. (Photo by Jaye Ann Thompson)
“A lot of us are very anxious. My husband has pre-existing conditions so it’s particularly scary for me. I’ve had anxiety attacks and couldn’t sleep. When I did, I’d dream about the corona virus. My co-workers tell me the same thing. ”
“We expressed our feelings to our management team early on. Manager Bo Whithers and assistant managers Liddy Sharf and Iris Ford have been amazing. From the very beginning, they’ve been extremely protective of us.”
A month ago Giant initiated sneeze guards at each register and across the pharmacy. They brought in heavy duty disinfectants with which to spray credit card touch pads. Personal hand sanitizers were issued to each employee though they were scarce. They provided workers with gloves to be discarded after every shift and passed out dozens of masks made by one of Giant’s customers. Recently, the store added face shields to the array of protective gear.
For many shoppers the managers have been an inspiration, stepping in where needed and helping checkers bag orders. Several customers expressed admiration for Ford who worked 18 hours straight one day and seemed to be everywhere dealing with countless situations.
Harris Teeter at Magothy Gateway Village and Safeway at 540 Benfield Road experienced much the same situation as events unfolded and made adjustments accordingly.
In order to focus on replenishing and cleaning, Harris Teeter will close at 8 pm nightly until further notice. The store has special shopping hours for seniors on Mondays and Thursdays from 6 to 8 am. The pharmacy is open daily. (Check hours by calling 410-544-5450). The store has even increased social distancing 50 percent beyond what is required.
Following the initial surge of shoppers, Safeway’s procedures have mirrored those of Giant Food and Harris Teeter. Using proper social distancing, they are open from 6 am till 10 pm daily with pharmacy hours that start slightly later. They also provide senior shopping hours from 7 am to 9 am on Tuesdays and Thursdays.
Donut Shack has come a long way in a short time
Following the festive Grand Reopening of Donut Shack on February 29, owner-operator Ali Matthews and managing partner Ben Hilliard realized they had a lot to learn……fast.
Through innovation and hard work Donut Shack managing partner Ben Hilliard and owner/operator Ali Matthews are remaining busy in spite of the COVID-19 pandemic. (Photo by Sharon Lee Tegler
Just 13 days later it was announced that social distancing was going to be the new norm. Despite the COVID-19 mandated closure of their counter and table areas, the shop managed to continue operations and remains busy. There was still quite a demand for Donut Shack’s beloved donuts so they adapted. They began taking and filling orders for coffee and donuts at a table by the front door and keeping up a steady online business.
All the while, the staff was working and learning.
“We’ve come at really long way in a very short time, Matthews said. “
Though trained to make the donuts by former owner Bill Prevezanos, who operated the shop for 34 years, the process was hard to master.
“Our donuts tasted very good but didn’t look exactly right but we finally got the hang of it,” said Matthews.
From the very beginning of the pandemic, Donut Shack reached out to the community, donating donuts to front line workers at police and fire stations and medical personnel staffing ICU’s and OR’s at hospitals like University of Maryland Medical Center and Anne Arundel Medical Center.
The odd hours required to keep up with demand are hard to get used to. Matthews arrives for work in the middle of the night and works through the early morning.
The reward is Matthews says is fulfilling a dream to serve the community.
Life goes on at Langton Green Community Farm
New shelving for early season plants in one of Langton Green Community Farm’s greenhouses. (Courtesy photo)
Though visiting Langton Green Community Farm is restricted at the moment due to the corona virus, spring operations at the farm continue with minimal staffing. The farm’s produce and products support 35 homes that Langton Green operates for developmentally challenged individuals in Anne Arundel county which currently remain fully staffed.
The farm provides jobs for some of those individuals and looks forward to returning to normal operations soon. Meantime, farm animals are being well cared for and donations from the public are being accepted though the website https://langtongreen.org/ .
SPAN, Inc. expands hours
SPAN, Inc. is expanding its hours due to increased demand for food. The organization will now be open Monday through Thursday from 10 to 12, with no-contact assistance. For information, visit https://www.spanhelps.org/
Anna Marcoon and Craig Johnson in the spotlight at Severna Park High School during February’s Prom Fashion Show. Now they’re wondering if their own senior prom will take place May 9th as originally planned. (Photo by Ruimin Hu)
Anna Marcoon was stunning in her vivid purple gown from David’s Bridal and Craig Johnson handsome in his Joseph A. Banks tux as they “walked” before an appreciative audience during the Prom Fashion Show at Severna Park High School on February 7.
It was a happy moment for Anna, Craig and 40 other models who appeared in the show.. Most were seniors who thoroughly enjoyed the process of choosing the clothes, getting hair and makeup done and then showing off the fashions with choreographed twists and turns.
However, the students also looked forward to dressing up “for real” to attend the SPHS Class of 2020’s prom on May 9.
Imagine their disappointment when State School Superintendent Karen B. Salmon ordered all Maryland schools closed beginning March 16 ….leaving graduation, prom and a host of school related events and activities in question.
Prom fashion show coordinator Allison Chang and her committee couldn’t believe that one month and five days after their dazzling prom fashion show raised $4,000 for the March of Dimes, their prom could be in doubt.
Like everyone else, Allison said she’s adapted to “online school” and tries to keep abreast of events as they unfold.
“We’re currently communicating with teachers and doing our work online and we’re communicating with each other,” she said. “At the moment, the prom has not been cancelled. I heard that, if it can’t be held in early May as scheduled, our venue has offered to reschedule it.”
Annabelle Cotton , president of the Class of 2020 confirmed that the prom will be held if all goes well.
“The school closing was scheduled to be from March 16 through April 24,” she said. “If we return to school the following week, then the prom will take place as planned on May 9th at the Marriott in Baltimore. However, if necessary, the hotel has agreed that we can postpone the prom to June or even July. Obviously, we’d prefer to hold it May 9.”
She added that graduation is tentatively slated to be held at the New Event Center at Live Casino & Hotel at Arundel Mills on June 1. However, the Anne Arundel County Public Schools website isn’t posting a definite schedule and informs parents and students to check back in May for dates and locations at https://www.aacps.org/graduationdates.
Both Annabelle and Allison admit that, in spite of teachers’ best efforts, it’s been hard to concentrate on the classes offered online.
“Seniors’ thoughts tend to be elsewhere under normal circumstances and even more so now,” Annabelle said.
SPAN, Inc. continues offering food, services
SPAN, Inc. co-directors Ellen Kinsella and Jennifer Pumphrey in the food pantry picking out items with which to fill the outdoor storage cupboard behind the building that people may help themselves to. (Photo by Sharon Lee)
Co-directors Jennifer Pumphrey and Ellen Kinsella report that SPAN, Inc. is continuing to operate with office hours on Mondays and Thursdays from 10 to noon. However, they are doing no-contact assistance through a closed door during these hours.
“We are keeping our free outdoor pantry regularly stocked with food and toiletries,” Kinsella said. ” It’s a tall bin behind the SPAN house at 400 Benfield Road that is available to anyone who needs it. We just ask that people are courteous when choosing what they take.”
She added that their current fundraiser, a SPAN-A-THON is ending on April 15th because a generous donor is matching funds through that date, up to $2500. However, they’d welcome even more financial donations in anticipation of increased need once restrictions have lifted.
“We think there will be a lot of need for help with utility shut offs and evictions once this mess is over.,” she said.
SPAN’s website, http://www.spanhelps.org, has a link for online donations, which are tax exempt, and also a link under the donations tab for a current wish list
ACAN serving 200 families a week
ACAN executive director Janet Pack (center) and volunteers sorting produce that families are especially eager to get during the COVID-19 crisis. They’re serving 200 families a day. (Photo Sharon Lee Tegler)
The Asbury Church Assistance Network (ACAN) has grown increasingly busy as people continued to be laid off from work according to executive director Janet Pack.
“We’re offering curbside assistance with cars pulling up to the front of our building where a selection of foods is laid out on tables. People are especially eager to get fresh produce,” Pack said. “We already serviced 200 people as of today which is what we’re seeing consistently.”
She added that ACAN is also operating mobile drop offs to the homes of people who are elderly or ill.
“We’re having trouble trying to keep up with supplying gas for our vehicles which are used to pick up food from those who donate or supply us and then make the mobile deliveries. So we’re currently seeking donations to keep those vehicles running.
ACAN’s office/food pantry is located behind Asbury Town Neck United Methodist Church at 429 Asbury Drive and is open Monday through Wednesday from 10 am -2 pm. For details or to make a donation visit https://acansevernapark.org/ or call 443-763-1120.
Neighborhood Updates
Severna Park Automotivenow serving customers
Severna Park Automotive is open for service and repairs…….with social distancing of course. (Photo by Sharon Lee Tegler)
Mike McNealey, owner of Severna Park Automotive, recently informed customers and the community at large that the business has adapted to comply with COVID-19 prevention guidelines and is again offering its normal repair and maintenance services.
“During this time Severna Park Automotive is going to offer FREE pick-up and delivery of your vehicle within a 5-mile radius of our shop,” McNealey said.
He added that the shop is taking multiple steps to minimize health risks by including enhanced cleaning procedures on every vehicle serviced and focusing on ensuring the health and safety of customers, employees and their families.
They’ve also made arrangements to take payments over the phone for ease and convenience.
McNealey hopes his customers and others will continue to sustain our communities by shopping local and supporting local businesses.
Services from the Heart partners with UM BWMC
Severna Park resident and Services from the Heart president Donna Wilson-Johnston announced that her organization is not currently providing for Backpack Buddy participants at the three schools they serve throughout the school year.
However, they’ve recently joined a food distribution initiative at Hilltop Elementary School that supports local families with children. The operation is organized by University of Maryland Baltimore Washington Medical Center‘s Hungry Harvest along with Caring Cupboards.
Hungry Harvest is handing out food boxes of fresh fruit, veggies, and protein shake boxes while Caring Cupboard is handing out non perishable items such as pasta and sauce. Services from the Heart is a new partner in this great operation and will be handing out 75 bags of nonperishable food items.
The food distribution is at Hilltop Elementary School April 18 from 12:00-12:30. The last two Saturdays saw about 200 families show up for food assistance. For information, email donna@communityservicesfromtheheart.com .
Our neighborhoods remain uncommonly quiet as families comply with Governor Larry Hogan’s orders to stay home to flatten the COVID-19 curve. Many small businesses continue to be shuttered but local eateries offer an array of innovative takeout or delivery options..
Cheered by mild April weather, friends admitted to me that they’re experiencing corona virus fatigue and hoping the end is in sight. Severna Park eateries are no exception. Meanwhile, they are carrying on.
Garry’s Grill & Catering
Already offering takeout with curbside pickup and delivery, Garry’s Grill & Catering in Olde Severna Park is currently preparing 80 Easter Basket Family Meals. (Photo by Sharon Lee Tegler)
After a few days’ break to remodel, neighborhood mainstay Garry’s Grill & Catering owner Eddie Conway put on his thinking cap to come up with creative ways to serve his customers.
“While rocking family groceries, carryout, curbside and no-contact delivery, our staff’s putting together Grocery Baskets and Easter Basket Family Dinner Packages with menus that include Rack of Lamb and Garlic Rosemary Tenderloin,” Conway said.
He added that he’s sold 120 Easter Basket Dinner Packages and is officially sold out.
Conway eagerly awaits the day he can show off the restaurant’s streamlined and sophisticated new look to customers and serve them their favorite meals. Meanwhile, people can call to place an order at 410-544-0499, visit https://garrysgrill.com/ or check them out on Facebook at https://www.facebook.com/garrysgrill/ .
Neighborhood Updates
The red and white tents of Diehl’s Produce Severna Park
Diehl’s Produce tentssignal that spring has sprung
Diehl’s Produce has been hesitating to open so as not to tempt people to be in greater contact as this critical time. But the familiar tents are already in place at the corner of B&A Boulevard and McKinsey Road.
“We’ve decided to wait for asparagus and more,” said Jen Diehl. “We’ve not missed an Easter opening since we started selling plants, so that’s a bummer and, of course, we’re stir crazy and want to get back to work. We miss our customers. With weather being warmer, it feels very wrong to not be open.”
Jen adds that the opening will happen soon, and when it does, it’ll be fast. In addition to flowers, Diehl’s Produce will have asparagus and tomatoes (hydroponic and/or southern) with strawberries to follow. They plan on offering curbside service.
Orphan Grain Train switches to sewing masks
Orphan Grain Train, located in Millersville, has a talented team of volunteers who respond to emergency situations here and abroad. Right now the charity is doing its part to battle COVID-19 by sewing masks for medical personnel and others who come in contact with the public.
According to media representative Linda Zahn, they have sewn and sent supplies to Anne Arundel General Hospital, Baltimore Washington Medical Center, and Johns Hopkins. Additionally, they’ve sent masks to Safeway in Severna Park and Crofton. Assisted Living facilities and restaurants have benefited from the masks and Orphan Grain Train continues to reach out to those who need supplies. If anyone would like to sew with them, or donate materials for the project, contact Linda Zahn at znam23@verizon.net or call 410-544-6167.
Osprey Cam
Severna Park residents and apprentice raptor rehabilitators Mark and Heather Jeweler have partnered with Comcast Business to deliver a live video feed of the local nesting pair of ospreys at Severna Park High School. They’re excited to share there are two eggs in the nest waiting to be hatched!
Everyone can join the Jeweler’s “hatch watch”. The live video feed of the nest is from a Baltimore Gas and Electric constructed platform at http://www.severnaparkospreys.com.
I hope everyone’s enjoying hearing news of Severna Park and that you’ll come to “Around The Park Again” weekly for the same kind of news, personalities and event coverage that I’ve long provided in my columns. Please tell a friend, share this post, and say hello when you see me out in the community. If you have news or a project underway, contact me at wingsorb@aol.com or on Facebook. And don’t forget to check out the recipes on sharonleestable.com. Your loved ones and your stomach will thank you!
