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back from black
Thanks for the feedback. I didn't see the kindler, gentler version of this template when I was switching things around. Hope this makes things a little easier on the eyes. Peace, Milton
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some dreams
Ginger and I spent the afternoon at the Marshfield Fair yesterday. For over a hundred and fifty years, Marshfield has been the town on the South Shore that hosts a fair with everything from lambs to lionhead bunnies and ferris wheels to fried dough. Something about the fair makes me
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breaking the code
The blog is taking on a new look because it was the only way I could figure out to deal with the disappearance of the sidebar on the other template. As much as I like blogging, that sentence is so boring it makes my teeth hurt. I know way more
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it was a dark and stormy night
One of the biggest hurdles to clear as a writer is the first sentence. You want to grab the attention of your reader and pull them into your story. One of the first authors I remember as a kid -- Snoopy -- began his work with, "It was a
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big change
Ginger goes back to work today. Her sabbatical and vacation have ended and she is getting ready to go to her office at the church. She woke up early and has been a bundle of activity all morning: she took Gracie to the beach for a walk and a prayer,
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if I had a boat
My writing schedule is off this week because I'm working more at the Red Lion Inn. Robert, the head chef, had a chance to get away for a few days with his family and I'm filling in some of the shifts. He has been so generous
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bartender jesus
Since our senior pastor is on vacation, I’ve preached three of the last four weeks. Since the Lectionary in August can’t seem to get away from “bread” passages, I’ve preached from some of my favorite scenes in the gospels. This week I realized I had created an
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these days in an open book
Ginger has an unusual attachment to her Wrangler. When she came back from the “southern sojourn” of her sabbatical, I drove her Jeep to Providence to pick her up. When she got to the car, she hugged it – she didn’t think I saw her. On these highs-in-the-seventies-cloudless- summer-afternoon-drive-with-the-top-down kind
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first, for me
One of the summertime specialties at the Red Lion Inn, as in a lot of New England coastal restaurants, are Steamers. For the uninitiated, they are clams. We get ours from nearby Duxbury Bay and prepare them by boiling them in a mixture of white wine, clam juice, and rosemary.
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monday night special
I know part of the reason I like to cook is so people will tell me how good the food is. I come by it honest. One of my most enduring memories of dinner time as a kid was my mom biting into the food she had prepared for us
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coming to you cordless
Most Monday mornings, Ginger and I get to take our time eating breakfast and then I come up to my trusty old iMac to write. Two things are different today. Due to some staff changes at the Red Lion Inn, I'm working today so Robert can get his
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cooking with gas
Wednesday nights are not supposed to be a particularly busy night at the restaurant; last night was jammin’. For reasons we knew, and some we did not, the place filled up early and stayed that way until the kitchen closed about 9:15. My shift started about 10:15 – that