Our Blog

original photos by Bryce and Grei Culver

Hi, I call this our blog, because if you wish to write for our blog, I would love to read what you have to offer and post if it is congruent to the theme of the site. We wish to inform, enlighten and have fun. If this fits with your writing then please, submit!

Subscribe to Our Blog

Get new content delivered directly to your inbox.

Happily Ever Eating #1

Riegelsville Inn – May 13, 2021

Our meal today… a delectable four course hors d’oeuvre adventure!

We began with the soup du jour – potato and bacon topped with Blue Moon Acres pea leaves. The hearty soup had an amazing flavor and was perfect for the cool spring evening.

Next, we were presented with the Beaver Tail Oysters, from Narragansett Bay, Rhode Island, served with a rose vinegar mignonette and a grilled peach cocktail sauce. The oysters were plump with a mild brine and a sweet finish. The rose vinegar was a perfect pairing, as a sweet vinegar and the peach cocktail sauce was a wonderful complement.

The charcuterie tray, or “Aged and Cured” as they refer to it, offered several cheese and meat offerings. We made our choice this evening based on the inability to pronounce three of the options – Fourme d’Ambert, Delice de Bourguignon and Nduja (LOL). The Fourme d’Ambert is a semi-hard blue cheese, one of France’s oldest cheeses. Although a very good blue cheese, not our favorite, as we prefer a more creamy blue over a drier blue. The Delice de Bourguignon is a French classic triple cream, which paired phenomenally with the Nduja, which is a pork salami made with roasted peppers and a blend of spices. The Nduja is a spreadable meat, which sure had a kick to it!

Paired with the cheese and meat tray, we chose The Pickle Jar – a Chef-selection of pickled fruits and vegetables. Blueberries, raspberries, parsnips, celery, peppers and carrots were delightfully sweet and pickled, which enhanced the cheeses and meat very nicely.

We finished our meal with espresso encrusted seal scallops served with balsamic roasted oyster mushrooms, Blue Moon Acres pea leaves and a pomegranate reduction. The scallops were cooked to perfection and who would have thought to roll them in espresso first! The pomegranate reduction added that extra bit of sweetness that rounded out the flavor; these were our favorite part of the meal!

We enjoyed our delightful meal in a quiet, comfortable atmosphere with friendly, attentive staff. The inside of the Inn was beautifully decorated and was a perfect date night place for your newly foodie bloggers!

“One cannot think well, love well, sleep well, if one has not dined well.” ~Virginia Wolf


Do I really look like that when I do that……yes….yes you do…

Drag kings are mostly female performance artists who dress in masculine drag and personify male gender stereotypes as part of an individual or group routine. A typical drag show may incorporate dancing, acting, stand-up comedy and singing, either live or lip-syncing to pre-recorded tracks. Drag kings often perform as exaggeratedly macho male characters, portray marginalized masculinity such as construction workers and rappers or they will impersonate male celebrities. This by no means is the end all to beat all when it comes to Drag Kings. As a group we evolved and encompass any gender role we choose or none at all. We don’t fit into boxes of conformity or complacency, we choose to determine our art, the way we feel that day or by what best portrays our need of the subject matter at hand. We are marginalized in a world of Ru Paul, and unappreciated for our art form in general, just just like most marginalized groups we fight for our place in the grand scheme of art culture today.