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May 8, 2025

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Arts Looking at the Masters Spy Journal

Looking at the Masters: Renoir

May 8, 2025 by Beverly Hall Smith Leave a Comment

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Pierre August Renoir was born in 1841 in Limoges, France. The town of Limoges was the center of the famous hand-painted porcelain works. Renoir’s parents were members of an active artist and artisan community. His father was a tailor and his mother a seamstress.  The family moved to Paris in 1845, and they lived near the Louvre. At age 15, Renoir served as an apprentice at the Paris Limoges Factory, earning enough money to help his parents buy their house. His initial training as an artist required mastery of intricate brushwork, attention to detail, use of rich colors, and a love of flowers.

In 1862, he attended the École des Beaux-Arts in Paris, where he became great friends with fellow students Sisley, Bazille, and Monet. Chaffing from the realism of the classic style, they searched for new techniques and subjects. They began in 1864 to work outdoors in the Forest of Fontainebleau. Discoveries about the effects of light on subjects from the development of photography spurred the artists to create what became their signature style: Impressionism.

“A Girl with a Watering Can” (1876)

In 1876 Renoir began to paint figure subjects along with landscape and flower paintings. “A Girl with a Watering Can” (1876) (39”x29’’) (National Gallery of Art, Washington, DC) is a portrait of a young girl who lived in his neighborhood. It illustrates Renoir’s fully developed Impressionist style along with lessons learned from porcelain painting. The charming, young girl is enjoying the sunny day. She holds a green watering can and two daisies. Her eyes are blue and her cheeks rosy. Her elegant blue dress is decorated with wide white bands that look like lace, the type of detail Renoir painted in Limoges. Her outfit is completed with a pair of matching blue shoes. The tops of her white stockings call attention to her lacey bloomers. Renoir used the color red to guide the viewer’s eye through the composition: red roses in the front, red lips, and red flowers in the background. The red bow in her hair draws the eye from left to right, to the group of red flowers behind her and the one red flower in the distance to her left.

Renoir used color dots of yellow, purple, red, pink, and blue, visible only up close, to portray the beige path that runs diagonally across the painting. He painted the lawn vibrant green, blue, and yellow, using visible but subtle brushstrokes. He used broader brush strokes to portray the leaves and flower petals of the plants in the foreground. In contrast, his brushwork on the flowers behind the girl does not attempt to create an individual flower or leaf. 

Renoir’s paintings of people are appealing. They also fulfill his desire to create a complex work of art. 

“La Promenade” (1876)

“La Promenade” (1876) (67”x43”) (Frick Museum, New York City) is a winter scene in a city park. The focus is on two young blond girls, who look as if they could be twins, and their older sister.  All are dressed in winter clothing. The eldest wears a blue velvet jacket with fur trimmed sleeves. The younger girls wear matching blue-green outfits trimmed with fur. One has a fur muff and the other carries a doll. Hats of flowers and fur are perched on their heads. White hose and leather boots complete their outfits.  Beyond them on the path, eleven other people are suggested.  Two black and white shapes on the path suggest playful dogs. 

Renoir grew up with a tailor and a seamstress as parents, and he fell in love and married a dressmaker. His paintings show an unusual amount of knowledge of and interest in depicting the fashion of the time.  “La Promenade” was in the second Impressionist Exhibition in 1876. Although the work did not receive much notice at that time, Renoir’s ability to present fashionable and delightful women and children eventually brought him international fame.

“Children’s Afternoon at Wargemont” (1884)

As a result of his earlier successes, Renoir gained patrons and friends from the new professional class. Paul Bernard, a banker and diplomat, became a friend and patron in 1879. “Children’s Afternoon at Wargemont” was one of his many paintings Bernard and his wife commissioned. The setting is the Chateau de Wargemont in Normandy, the Bernard’s second home outside Paris. In the painting the Bernard daughters Marguerite, Lucie, and Marthe enjoy a pleasant afternoon.

Renoir made several trips to Algeria and Italy beginning in 1881. On the trips to Italy, he studied the paintings of Raphael, Rubens, and the Rococo artists Boucher and Fragonard. Their work influenced Renoir to alter his style, and he entered what art historians call his “classical” period. “Children’s Afternoon at Wargemont” (1884) (50”x68”) is still full of bright sunlight, and the theme of a peaceful family day continues. Gone are the suggestive and flowing brushstrokes. They are replaced with precise details in clothing, furniture, wood floor, carpet and curtain patterns, wall paneling, and a pot of flowers. 

The two girls are dressed in the fashion of the time and in accord with their ages. The girl in the blue and white sailor dress holds onto her doll, and her eyes directly engage the viewer. Her sister is sewing, and her other sister, slouched on the nearby couch, reads a book. Renoir created a composition of blues and oranges, complementary colors, and complex designs.   

“Gabrielle Renard and Infant Son Jean” (1895)

Renoir suffered from arthritis beginning in 1881, and the disease became increasingly debilitating. He had the first attack of rheumatism in 1894. Renoir had married Aline Charigot, a seamstress and model he met in 1880. They had three sons, Pierre (1885), Jean (1894) and Claude (1901). “Gabrielle Renard and Infant Son Jean” (1895) (26”x21”) depicts Gabrielle, Aline’s cousin, who moved to the Renoir home in Montmartre at age 16 to act as Jean’s nanny. She often modeled for Renoir, and she helped him to paint when his hands became crippled by placing the brushes between his fingers. Renoir never stopped painting, but in his later works he necessarily returned to looser brush work. His love of his family is evident in this work and many others.

“The Artist’s Family” (1896)

“The Artist’s Family” (1896) (68”x54”) is Renoir’s largest portrait with life-size figures. The setting is the garden of the family home, Château des Brouillards in Montmartre, where the family moved in 1890. Aline stands at the center with their eleven-year-old son Pierre, standing next to her. Aline’s hat is a remarkable fashion creation of the time, and a red coat with a fur collar are draped over her arm. Pierre leans in affectionately, holding onto his mother’s arm. 

Gabrielle kneels down to support young Jean as he stands for the painting. Jean’s elaborate white bonnet and dress are certainly fashionable. The composition of the family forms a triangle that Renoir creates with Aline’s light hat and blouse at the top, the sailor suit and black skirt in the middle, and the white clothing of Jean and Garbielle at the bottom. The protruding edge of Gabrielle’s black skirt anchors the triangle. Necessary to balance the composition is the young girl in red, one of the neighbor’s children. Her red dress and pose, direct the viewer’s eye to Aline. The black sash on her dress and the black ribbon on her hat also carry through the dark elements of the composition. She carries a ball with red, yellow, and green stripes. The ball is a simple device that connects the touches of beige and yellow, and the green landscape in the distance. Renoir kept this painting for the rest of his life. 

The Renoir family moved in 1907 from Montmartre to Cagnes-sur-Mer, near the Mediterranean, to enable Renoir to take spa treatments and for better weather. Renoir tried sculpture as another outlet, but he never stopped painting no matter how disabled he became. He died in 1919. His last words were “I think I’m beginning to learn something about it.”

His painting and his family were his passion. He described his thoughts on his art: “The work of art must seize upon you, wrap you up in itself, carry you away. It is the means by which the artist conveys his passion; it is the current which he puts forth which sweeps you along in his passion.”

Happy Mother’s Day


Beverly Hall Smith was a professor of art history for 40 years. Since retiring to Chestertown with her husband Kurt in 2014, she has taught art history classes at WC-ALL and the Institute of Adult Learning, Centreville. An artist, she sometimes exhibits work at River Arts. She also paints sets for the Garfield Theater in Chestertown.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: Looking at the Masters, Spy Journal

Food Friday: Fiesta

May 2, 2025 by Jean Sanders Leave a Comment

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Cinco de Mayo is coming already. There will be tacos, and maybe some good Mexican beer. I have to confess that I came to the taco party late. When I was growing up our cooking spices were limited to Christmas egg nog nutmeg, cinnamon for cinnamon toast, black pepper and baking powder. Garlic was an exotic commodity. Red pepper was on the tables at Italian restaurants. I doubt if my mother was acquainted with cumin. We never had Mexican food. My mother’s idea of adventurous ethnic cooking was preparing corned beef for St. Patrick’s Day. And so my indoctrination came from my peers, as do so many seminal youthful experiences.

The first tacos I ever had were at my friend Sheila’s older sister’s house, down near the beach. Margo was sophisticated and modern. We adored her and the string of characters who wandered through her tiny house. She made tacos with regularity, and we mooched often. From her I learned how to shred the cheese and the lettuce and chop the onions that went on top of the taco meat, which we browned in a frying pan and then covered with a packet of Old El Paso Taco Seasoning Mix and a cup of water. I thought it couldn’t get any better than that.

Like Tim Walz, my introduction to Mexican cuisine came via “white guy tacos” which are “pretty much ground beef and cheese.” We must have had similar upbringings: “Here’s the deal… black pepper is the top spice level in Minnesota.”

Sheila and I graduated to platters of nachos and tacos at the Viva Zapata restaurant. (I think we were actually more attracted to the cheap pitchers of sangria, which we drank, sitting outside in dappled shade under leafy trees, enjoying languid summer vacations.) And then we wandered into Mama Vicky’s Old El Acapulco Restaurant, with its dodgy sanitation, but exquisitely flaming jalapeños on the lard-infused refried beans. Ah, youth.

True confession: my children were raised on tacos made with Old El Paso Taco Seasoning, but they always had vegetarian or fat-free refried beans. None of that deelish, heart-health-threatening lard.

Beef Tacos
45 minutes, serves 4

½ cup vegetable oil
12 small 5-inch corn tortillas
1 pound ground beef
Salt & pepper
1 medium onion, chopped
1 tablespoon minced garlic
1 fresh hot chile (like jalapeño) seeded & minced, optional
1 tablespoon ground cumin
2 tablespoons tomato paste
1 cup roughly chopped radishes for garnish
2 limes, quartered, for serving

Crumble the ground beef into a frying pan, sprinkle with salt and pepper, breaking up the meat as it cooks, until it starts to brown – about 5 or 10 minutes. Add the onion and cook, until it softens and begins to color. 5 or 10 minutes more.

Add the garlic and the chile (be sure to wash your hands thoroughly after handling the chile – I didn’t and rubbed my eye and wept for a good while afterward) and cook about 3 minutes, until they soften. Add the cumin and tomato paste and cook and stir until fragrant. I added a little water, perhaps a throw back from my Old El Paso training, but the mixture just seemed too dry. Experiment for yourself.

Warm the oil in another frying pan over a medium-high heat. Lay a tortilla shell in the oil, and let it bubble for about 15 seconds before turning it over, carefully, with tongs. Let that side bubble away for another 15 seconds or so and then fold the shell in half. Turn it back and forth until it is as crisp as you want. Mr. Sanders likes a softer shell, I like explosively brittle.

Divide the meat into the lovely, crunchy shells and top with cilantro and radishes. Squeeze some lime on top. Good-bye to grated cheese. Good-bye to too much sodium. (There are 370mg of sodium in a 1 ounce packet of Old El Paso. [I still have a packet in the spice cabinet, obviously.] Plus it costs about $2.59, so just imagine how much better this recipe is for you, sodium-wise and financially.)

Open beer, pour beer, drink beer.
Other topping suggestions:
 guacamole, chopped tomatoes, shredded cabbage, chopped scallions, black beans, salsa, shredded lettuce, chopped peppers, sliced radishes, sour cream.

When my children were little, I used spinach for their tacos instead of lettuce. I don’t think they have forgiven me yet. To keep up with current trends, you could try using kale for your healthy tacos.
But don’t trust my word for it, try these excellent healthy taco recipes: Celebrate Cinco de Mayo

How to turn leftover roast lamb into mouthwatering tacos – recipe

Happy Cinco de Mayo!
“On the subject of spinach: divide into little piles. Rearrange again into new piles. After five of six maneuvers, sit back and say you are full.”
—Delia Ephron


 

Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

Food Friday:Tender Spring Veggies

April 25, 2025 by Jean Sanders Leave a Comment

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May Day is upon us— that should put a spring in your step. I want to retire the crockpot, stash the Dutch oven, put the lasagna pan out to pasture and start digging into light, healthy, crispy fresh green salads. With crusty French bread and sweet butter and a glass or two of cool Chardonnay. In my bare feet. In shorts.
Now is a good time to get outside – whether in your own garden, or wandering around the farmers’ market. Lots of fruits and vegetables are in season again – and we should be supporting our local farmers!
In Season

We have bought four humble tomato plants, and have planted them in the raised garden bed in our side yard. There are a couple of blossoms already, which is nature’s clever way of encouraging us to believe that we will have a bountiful harvest of tomato sandwiches later this summer.

That is always the best part of gardening, seeing everything in my mind’s eye in the gauzy Technicolor future. Somehow there I am always wearing a float-y white outfit as I drop my bountiful harvest into my antique English garden trug, clipping merrily (and with surgical precision) with the vintage secateurs sourced from an obscure French flea market. Reality won’t elbow that fantasy out of my malleable brain for a couple of months…

But back to the matter at hand – salad: as usual, we are hoping that the basil container farm will be busy and bushy this summer, as well as the annual tomato exercise, which I hope won’t wither on their burgeoning vines. We are also considered trying to make our own fresh mozzarella cheese. Maybe it would be easier to just move to Italy. But that depends on the lottery officials, and I am sad to say that we don’t know anyone at the Texas Lottery Commission. Texas Lottery Scandal https://www.cnn.com/2025/04/23/us/texas-lottery-ryan-mindell-resignation/index.html We are just homegrowns.
Tender Green Salad ideas!

This will be perfect for the Friday nights when Chef Tomasso doesn’t want to fire up the oven for our weekly pizza night:

Pizza Salad
Exactly the same way you would choose your pizza toppings, free to add in your favorite toppings INTO the salad to recreate the classic flavors. Use all the extra toppings you love: olives, tuna, capers, meatballs, Nduja, onions, peppers: whatever your go-to pizza order is.

Single serving — you can do the math for more

1/2 small eggplant, diced
Handful of cherry tomatoes
1/2 red pepper
1/2 teaspoon oregano and 1/2 teaspoon garlic powder
Sliced pepperoni – your call
2 slices sourdough bread or day-old French bread, cut into cubes
2 tablespoons grated Parmesan
Handful of torn basil leaves
1/4 cup shredded mozzarella
3 ounces shredded chicken breast (if you are concerned about protein)

Garlic herb dressing
2 tablespoons Greek yogurt
Pinch oregano
Pinch garlic powder
Salt and pepper
1 teaspoon red wine vinegar
Preheat your oven to 400°F.
Toss the diced eggplant, cherry tomatoes, red pepper and pepperoni with oregano, garlic powder and salt. Spread on a baking tray. Roast for 12–15 minutes, until softened, sticky and slightly caramelized.

Scatter the diced bread cubes and a little grating of parmesan over the top, then return to roast for another 4–5 minutes until the croutons are crisp and golden.

While that’s roasting, stir together the yogurt, garlic powder, oregano, vinegar, salt and pepper for the garlic and herb dressing. Add a splash of water if you want a looser consistency.

Once everything is out of the oven, toss with the basil, shredded mozzarella and cooked chicken so the warmth starts to melt everything together. Serve warm with a generous drizzle of dressing. Take a plate, with your glass of Chardonnay, out onto the back porch, and plant yourself in the plastic Adirondack chair. Enjoy a cool Friday night, eating your veggies, smelling the breeze, and enjoying a tasty al fresco meal. Have fun streaking on May Day!

Here is an air fryer version: Pizza Salad with Garlic Herb Dressing

Fancier Salad

“A salad is not a meal. It is a style.”
—Fran Lebowitz


 

Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

Looking at the Masters: Madonna and child in a garden

April 10, 2025 by Beverly Hall Smith Leave a Comment

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Images of Mary and Christ are plentiful, as are images of them sitting in a rose garden. Since most of the population from the Middle Ages onward through the 17th and 18th centuries could not read, religious painting and sculpture served to educate the congregation of believers. Iconography was a significant aspect of painting and sculpture. Images and everyday objects related to the stories helped the faithful remember the lessons as they went about their daily lives.

latm410251-Madonna-in-a-Rose-Bower-1440-42.jpg

Images of the Madonna and Child in a rose garden were popular. “Madonna in a Rose Bower” (1440-1442) (20”x16”) (oil and tempera on wood panel) by German painter Stefan Lochner (1410-1451) is a stunning example. Mary and the infant Jesus sit on a red velvet bolster in an enclosed garden. The ground is a green carpet of perfectly patterned leaves. Young angels lean on the garden bench, looking adoringly at the mother and child. Four angels play music on a harp, a small organ, and two stringed instruments. Roses grow on a square metal trellis behind them.  Above them, two angels hold a gold cloth of honor, placed on thrones of kings and for Mary, Queen of Heaven. God, the father, and a white Dove, the Holy Spirit, look down on the scene from above. God, hands raised in blessing, and Jesus on Mary’s lap, represent the Holy Trinity. Lochner used gold lavishly to represent the heavenly space.

White roses are symbols of Mary’s purity, and red roses are symbols of the Passion of Christ. Jesus holds an apple which has been given to him by one of the young angels. Apples represent the original sin of Adam and Eve in the Garden of Eden, and Mary and Christ are referred to as the second Adam and Eve, who take away sin. Strawberry plants in the garden produce both flowers and fruit at the same time, a reference to Mary as both a mother and a virgin.

Mary’s broach and crown are examples of a painting technique used by Lockner, en rende-bosse, or encrusted enamel. In the 14th Century, encrusted enamel was applied to create three-dimensional pieces. Mary’s broach and crown are encrusted with gemstones. The figures on Mary’s broach are a virgin and a unicorn, both symbols of purity.

“Madonna and Child and Saints in an Enclosed Garden” (1440-1460)

“Madonna and Child and Saints in an Enclosed Garden” (1440-1460) (47”x58”) (oil) (National Gallery of Art) is by Netherlands painter Master of Flemalle, who has been identified as Robert Campin (1375-1444). He was a contemporary of Jan Van Eyck and teacher of Rogier van der Weyden. He settled in the Belgian city of Tournai in 1405-06, and he was a free master in the Guild of Goldsmiths and Painters. He purchased a house in Tournai in 1408. Campin was a popular artist who received numerous commissions from individuals, guilds, the Church, and civic groups. Records show he owned several houses, bought city bonds, and invested in mortgages. He was a prosperous artist. 

“Madonna and Child and Saints in an Enclosed Garden” illustrates the tradition of symbolism in religious art along with increasing interest in depicting nature. The Madonna and Child are again placed in an enclosed garden, a reference to Mary’s purity. Although she does not wear a crown, she is placed on a golden throne with an elaborate cloth of honor behind her. Her feet rest on a brocade pillow. She wears the traditional blue robe, this time a rich dark blue with a gold embroidered border. Jesus reaches for a quince held out to him by St. Barbara. The quince is a symbol of the resurrection of Christ. It also is associated with love and fertility. From the Greeks onward, it was presented to the bride on her wedding night. 

St. Barbara, dressed in red, was an early Christian saint. Her father was a rich pagan who locked her in a high tower to protect her from the world. While he was away, she had three windows built into the tower instead of the two he had planned, because the number three was the symbol of the Trinity. She secretly had become a Christian. Discovering her conversion, the prefect of the province had her dragged from the tower and tortured for several days. Her wounds healed overnight. Ultimately, she was beheaded. Her tower stands behind her in the garden.

In the corner of the painting, St Catherine of Alexandria, Egypt, reads an illuminated manuscript. She is the patron saint of students, teachers, and librarians. The daughter of the governor of Alexandria, Catherine went to the Emperor Maxentius to protest when he began the cruel punishment of Christians. He threw her into prison and subjected her to numerous tortures intended to kill her. She was fed by a dove from heaven, and her wounds were tended by angels. After these attempts failed, Maxentius ordered her run over by a wheel with spikes. The wheel broke. Catherine then was beheaded. The sword used to behead her and a broken wheel are placed at her feet in the painting.

John the Baptist, in the bright green cloak, stands beside the throne and holds a lamb. He traditionally is painted with unruly hair and a beard, representing his time spent in the wilderness. Under his green cloak he wears only a short tunic of animal skins. The lamb is the symbol of Christ. John the Baptist recognized Christ when he baptized Him, and called him “Lamb of God.” 

St Anthony of Egypt, the elderly bearded man in the dark gray robe and leaning on a cane, was raised as a Christian and preached the teachings of the Church for many years. He later became a semi-hermit, living a life of solitude and prayer. He helped to found several monasteries. He overcame numerous temptations visited on him by the Devil. St Anthony may have been a pig herder at one time. However, he ate no meat during his lifetime. The pig, a symbol of the sin of gluttony, most likely is a reference to his surviving all the Devil’s temptations. St Anthony is the patron saint of swineherds, domestic animals, and monks. 

The paradise garden contains several other flowering plants. Behind St Catherine is a purple iris, also known as a sword lily. The purple iris traditionally represents nobility.

“Virgin Among Virgins” (1475)

“Virgin Among Virgins” (1475) (43’’x67’’) (oil) was painted by the Master of the Legend of St Lucy, whose known work is dated between 1480 and1510. Although his name remains unknown, several paintings have been attributed to this Netherlandish painter from Bruges. Mary and Christ are seated in the center of a partially enclosed rose garden. The cloth of honor behind her is held by two angels. Her feet rest on a black and gold cushion, and she wears the traditional blue gown and a crown. The background is a panoramic scene of the city of Bruges. Dating for the Master of St Lucy’s paintings is often determined by the continued construction of the tower of Bruges.

Eleven virgin saints are presented in a semi-circle around Mary and Christ. Next to Christ is St Catherine, her red gown decorated with wheels and her hand raised as she marries Christ. Opposite is St Barbara in blue velvet with her black cloak decorated with towers. She too became the mystical bride of Christ. Mary Magdelene kneels on the ground, her bare feet toward the viewer. She holds the gold pot of ointment with which she anointed Christ’s body in the tomb. 

St Agnes, in a red gown, is seated on the ground and holds a lamb. Her beauty was so extraordinary that she had many suitors, all of whom she refused, claiming she was mystically married to Christ. She holds up the wedding ring. Imprisoned and tortured, she was sentenced to death by burning. The fire went out, and a soldier cut off her head, or stabbed her in the throat. 

St Ursala, who wears a gold and black brocade gown and is reading a book, undertook a pilgrimage from Britain to Rome with 1000 virgins. Having traveled as far as Cologne, they were attacked by Huns and killed with arrows. The point and fletching of an arrow can be seen under her gown, and an arrow rests on the border of the painting.

Three martyred saints sit behind St Agnes. St Cunera, in a light blue gown, holds a small cradle and an arrow. A companion of St Ursula, she may have survived the massacre of the virgins on the pilgrimage. St Agatha, in black, holds a pair of tongs with her breast. As a Christian she also refused to marry, and her suitor was so angered that he had her breasts cut off to disfigure her. St Margaret of Antioch, in white, was to be cast into the belly of a dragon sent by the Devil. She raised her cross and the dragon’s skin parted, freeing her. Behind her, in the distant landscape, St George kills a dragon.

“Virgin Among Virgins” (detail)

Behind St Ursula and dressed in white is St Apolonia, who holds a tooth in tongs. St Lucy, in green, holds a plate on which her two eyeballs are placed. She was beautiful and much desired, as were all the female saints, but she refused all marriage proposals because of her faith. According to several stories, she plucked out her own eyes to prevent men from desiring her, or their removal was part of her torture.  The last saint, who has not been identified, holds a crown and a bell. Behind them are red roses, an apple tree, a grape vine, and a quince tree.


Beverly Hall Smith was a professor of art history for 40 years. Since retiring to Chestertown with her husband Kurt in 2014, she has taught art history classes at WC-ALL and the Institute of Adult Learning, Centreville. An artist, she sometimes exhibits work at River Arts. She also paints sets for the Garfield Theater in Chestertown.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: Looking at the Masters, Spy Journal

Food Friday: Radishes

April 4, 2025 by Jean Sanders 1 Comment

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Early spring brings us delicious young vegetables: peas, asparagus, garlic, and radishes. Radishes are the pink darlings of early spring. Cherry red, fuchsia, magenta, hot pink, carmine, crimson, scarlet, carnelian, vermilion, coral, cardinal, cerise – I could go through my art supply catalogues picking out the names of vivid reds and pinks all day long – radishes are deeply satisfying to look at, and to gobble up. And they grow fast – plant seeds 30 days after the last frost and you, too, can enjoy pink spicy goodness.

I remember sitting on the back porch on summer evenings when I was a girl, watching my father transform four uniform pink hamburger patties into charbroiled hockey pucks on the tiny black hibachi. We would snack on the raw, red-skinned radishes that my mother doled out to us in small Pyrex bowls, filled with bone-chilling ice water. How could anything so cold have such a spicy kick?

How can we resist the lure of fresh radishes? Especially when we get fancy, and doll them up with butter and a hint of Maldon salt? The butter truly tones down the peppery, hot flavor of radish and turns it into an indulgent treat. Dorie Greenspan says, “It’s a little trick the French play to bring foods into balance, and it works.”

For the data driven – radishes are high in fiber, riboflavin, and potassium. They are low in calories, and have lots of Vitamin C. They are a natural diuretic, and have detoxing abilities. Radish facts

I prefer to dwell on the spicy flavor and the crunch.

Have you tried sliced radishes on buttered bread? They will jazz up your next tea party the way cucumber sandwiches never have. Although, if you were French, you would have been eating radishes on buttered slices of brown bread for breakfast for years. Mais oui! Radishes on Brown Bread

And if you’d rather not be picking up disks of radishes escaping from your sandwiches, try this easy peasy radish butter. Yumsters! Radish Butter

Consider the cocktail, and how easy it is to add some sliced radishes to your favorite Bloody Mary recipe. I’m not sure that I would go to all the trouble that this recipe stirs up – I would have to make a separate trip out to buy sherry, after all. Easter Cocktails Radishes will add a kick to the bloodies you might need to add to your Easter brunch menu – making all those jelly beans palatable. (Don’t forget – Easter is April 20th – it’s almost time to start hiding those Easter eggs.

For your next book club meeting, here is a cocktail with literary aspirations: Radish Gin Cocktail I haven’t been able to find the Cocchi Americano at our liquor store, though. So I have left it out, and no one seems the wiser. Nor has it been noted by my well-read blue stockings that I also used Bombay instead of the requisite Dorothy Parker gin. (For the crowd that is used to extremely cheap white wine, this is an eye-opener, just like Uncle Willy’s in The Philadelphia Story. It packs a punch.)

Here’s one for Mr. Sanders to perfect: grilled steak with grilled radishes. Grilled Steak 
It makes me sad, though, to cook a radish. There are some vegetables that are meant to be eaten gloriously simple and raw – like fresh peas, carrots, green beans and celery. Luke the wonder dog agrees.

I think I will just mosey out to the kitchen now and cut the tops off some fresh, rosy red radishes. Then I’ll slice off the root ends, pretend that I can carve the little globes into beauteous scarlet rosettes, and plop them into a small bowl of ice water. Then I will sprinkle some crunchy Maldon salt flakes over the clumsy rose petal shapes I have created, and eat one of my favorite root vegetables.

“Plant a radish.
Get a radish.
Never any doubt.
That’s why I love vegetables;
You know what you’re about!”
—Tom Jones


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

Food Friday: Egg substitutes

March 21, 2025 by Jean Sanders Leave a Comment

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Eggs are the great equalizer: everyone needs them, and everyone has the same horrified reaction to their current sky-high prices. Yikes. I look forward to the days when I can push the shopping cart past the Food Lion’s refrigerated case, and keep on tooling down the aisle, past the eggs, toward the yogurt and the butter. I can bypass the rubberneckers who stand gawping at the signs posting prices, and the scrawled apologies for limited egg supplies.

Egg prices are now vertiginous, as I am sure you have noticed, by a minimum of 30% and most can be up about 60%. I see Facebook photo posts of $15 eggs – not around here – but I still find six and seven dollars for a dozen eggs pretty pricy. It’s time to rein in some of our spending. Waffle House has instituted a 50¢ per egg surcharge in their restaurants. New York City bodegas are selling “loose eggs”: 3 for $2.99. Food Business News says, “Nearly 7 million commercial chickens and turkeys were scheduled to be euthanized following outbreaks of highly pathogenic avian influenza (HPAI) the week of March 28, according to the Animal and Plant Health Inspection Service of the US Department of Agriculture.” Which can only mean that the prices will be going up again.

And then there are the shopping days when I need to buy eggs. Do I want large, extra-large, jumbo, free-range, cage-free, pasture raised, brown, white, certified organic, Omega-3 enriched, vegetarian fed, cardboard carton, foam cartons, a half dozen, a dozen, eighteen? (I found quail eggs the other day, at the tonier grocery store. I thought about staging a Brideshead Revisited moment.) It used to be easy shopping for eggs. I would stride with confidence to the egg case, pick out a cardboard box of extra large brown eggs, examine them briefly for cracks, place carton carefully in my cart, and move along briskly to the rest of my grocery shopping.

Now, in our new golden age, after having survived the COVID pandemic, we are facing a devastating and avian influenza, which is infecting whole farms and millions of birds nationally. We are being encouraged to acquire our own flocks of back yard birds. And while the prospect of raising steamingly fresh, hyper-local, bespoke eggs might tempt some folks, I think I will continue to be thrifty, and buy the eggs we need, that I can afford, and make some substitutions where I can.

It is easier to make replacements for eggs in baking than it is to replace them as the centerpiece of your morning meal: some mornings you just need a bacon, egg, and cheese sandwich. In baking recipes eggs have two roles: as a binder, holding the recipe together, and as a leavening agent, which helps the recipe to rise. Half a banana, 1/4 cup of applesauce, or ground flax seeds can all be used as binders in simple drop cookie recipes. For a leavening agent you can try 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

And then there is Aquafaba – the liquid you find in a can of chick peas. An amazing miracle liquid, it can be whipped to a stiff froth – like egg whites. New York Times egg substitutions

Canned coconut milk, yogurt, buttermilk: Swap in 50 grams (about 3 tablespoons) for 1 large egg.

And here is one I never would have guessed: use instant mashed potatoes as the binding agent in meatloaf.

And here is one I will never in a million years touch: tofu. Ickpittooee. But I think Nacho Cheese Doritos are fine dining, so you do you. Tofu

Our smart friends at Food52 have lots of suggestions: Food52

Vegan chocolate cupcakes from the New York Times

Vegetarians and people with food allergies are wise to the ways of egg substitutions: The health food store can be your new best friend.

It’s going to get tricky around Easter and Passover. Start saving your pennies.

(The Slate Money podcast has a weekly egg watch: Slate Money Egg Heist! )

Everything you ever wondered about eggs

Be creative, and save your best fresh back yard eggs with the orange yolks for a nice leisurely weekend breakfast. It is finally spring, after all.

“Probably one of the most private things in the world is an egg before it is broken.”
― M.F.K. Fisher


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

Food Friday: Broccoli

March 7, 2025 by Jean Sanders 2 Comments

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Ah, broccoli is having a resurgence in popularity. Every where I turned this week I ran into another story, another recipe. It’s probably food writers yearning to be set free into the garden – we crave greens and sunshine again. This morning Mr. Sanders commented that even the New York Times was going to town with a slew of broccoli recipes – which is all well and good for him. He delights in broccoli, broccolini and broccoli rabe. Give me a simple, raw head of iceberg lettuce and I am a happy camper. New York Times

The most basic methods for cooking broccoli are to blanching, steaming in the microwave, steaming on the stovetop, sautéing, and roasting broccoli. Fun facts to know and tell: broccoli has as much calcium, by weight, as milk. It is also loaded with fiber. Broccoli transforms to brighter, spring-y-er green, after steaming. You can steam broccoli in a mere five minutes —which leaves you plenty of time to go back to streaming The Pitt. Fact #2: the longer you steam broccoli, the more nutrients you lose. Which means we shouldn’t follow our mothers’ rules for boiling broccoli into submission.
Listen to Martha and her experts: Martha and Broccoli

You can grill it, too. Which will take it outdoors. In our house, cooking outdoors means that Mr. Sanders takes over the cooking responsibilities. Grilled and roasted broccoli are his new passions.

The smarties at Bon Appétit have a recipe that he just loves for steak and roasted broccoli: Bon Appétit I have found him reading recipes online, which he enthusiastically abandons in favor of his gut instincts about these matters. Mostly he pulls off his experiments, for which I applaud him. (I do my fair share, washing up behind him. He generates a lot of dirty pots and pans in his creative cooking frenzies.)

Mr. Sanders’s Spicy Hot Grilled Broccoli

INGREDIENTS
(Mr. Sanders eyeballs all of these measurements, and you should, too.)
3 – 4 crowns fresh broccoli
2 – 3 tablespoons olive oil
1/2 – 1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1/2 tablespoon Maldon salt flakes
1/2 tablespoon black pepper
1/2 tablespoon garlic powder

1 teaspoon red pepper flakes
Clean the broccoli and remove from the stalks. Put broccoli in large bowl and add olive oil. Stir lightly to coat the broccoli with oil. Add Worcestershire sauce, Tabasco, salt, black pepper, red pepper flakes, and garlic powder. Stir again.

Set the grill temp to high. Use a sheet of aluminum foil or we have a perforated pan for grilling vegetables. Lay the foil (or pan) on the grill, and spread the broccoli. Close the grill lid, and cook at high heat for 8-10 minutes. Voilà! C’est bon!

When they were little it was hard to persuade our children to eat broccoli. They had a sixth sense about avoiding steamed broccoli, but sometimes we could persuade them to try it with a tasty side of ranch dressing. They are too sophisticated now to fall for bottled salad dressing, but I bet they would try these dips:

Basic Vinaigrette

3/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
Maldon salt
Pepper

Combine the vinegar, garlic, mustard, salt and pepper in an old mayo jar. Cover and shake to dissolve the salt. Add the olive oil and shake to blend. Taste for seasoning. Keep in the fridge for other salad and vegetable needs.

Greek Tzatziki
Mix Greek yogurt with olive oil, chopped cucumber, minced garlic, lemon juice, salt, and pepper. Wowser.

Even Martha weighs in with a simple honey mustard dip for raw vegetables: Honey Mustard Dip

And these recipes are not just for the younger set, they are also good for cocktail hours, when you are having a drink with friends and want to lessen your existential angst and ward off cancer. The virtue of broccoli!

“Listen to your broccoli and it will tell you how to eat it.”
—Anne Lamott

I stand with the little girl in this 1928 New Yorker cartoon. She was correct in her assessment of broccoli, and spinach for that matter – no, thank you. Cartoon


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

Food Friday: Fat Tuesday

February 28, 2025 by Jean Sanders 1 Comment

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Shrove Tuesday, also known as Pancake Tuesday, is the last opportunity to use all the precious eggs and fats before starting on the Lenten fast. Pancakes are a perfect way to use up these ingredients. Choose your pancake wisely, as it’s 40 long days until Easter.

Are you all fattened up for Mardi Gras? Lent starts on Wednesday, you know. You’ve only got a few more days to parade around, strewing beads and misbehaving, and eating whatever your little heart desires. We are going to make stacks, and towers, and cascades of teetering, delicious pancakes ourselves.

Luckily it is almost time for the weekend! And weekends mean real breakfasts. Eggs, bacon, pancakes…Traditionally, eggs and fats were forbidden during Lent. On Shrove Tuesday, the day before Lent starts, pancakes were rustled up to make good use of any of the tempting sinful ingredients that were cluttering up the larder. Pancakes are the last indulgence before the forty days of slim pickings during Lent. We don’t often eschew pancakes. We tend to err on the side of pleasure – ascetics are not us. Tuesday is our last chance before we clean up our acts, and get pious. Or to at least step on the scale and realize Carnival has been rocking out just long enough. So in the scant time before Lent, let the pancake flipping begin!

Pancakes are weekend food. We tend to be grouchy crunchy cereal people during the week, barely looking up from our devices to make civilized chatter. Peeling a banana is about as fancy as we get in food prep on a workday morning.

Weekends are different. And glorious. It seems as if there is an abundance of leisure time; when it is pleasurable and we feel un-rushed, and we can actually talk and laugh and plan how many trips to the hardware store we think we are going to need to make. And will we be able to pencil in a nap? Or a movie? The endless possibilities that present themselves at the beginning of a weekend!

We have noticed that the meals over which the most time is devoted are the meals that get eaten in the shortest amount of time imaginable. Thanksgiving takes at least a day to prepare, and the meal’s temporal length is about 20 minutes. Pancakes disappear in a snap as they are transported from the griddle to the plate. A nanosecond is spent pouring the maple syrup and cutting a little square of salty butter. Then the pancakes vaporize almost as quickly as the dog’s kibble is scarfed up. Ten minutes to mix, 20 minutes to let the batter rest, 20 minutes to cook, equals about 3 minutes to devour.

There is a nice rhythm and tempo preparing the pancakes, though. (Assuming you square away the bacon before you start pouring pancake batter.) Measuring and stirring, testing the griddle with a drop of water, tasting the bacon, wasting the first batch, pouring out the second, third and fourth servings, watching the pancakes bubble, dropping one for the dog, flipping pancakes one-handed with Merrie Melody aplomb. Whoops. Another pancake for the dog.

Buttermilk Pancakes
3 eggs, separated
1 2/3 cups buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups flour
1 tablespoon sugar
3 tablespoons butter, melted
Beat the yolks until pale and smooth.
Beat in the buttermilk and then the baking soda and mix well.
Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
Add in the melted butter and mix well.
Beat the egg whites in another bowl until stiff.

Fold into the batter until no white bits are visible.
Let batter stand about 20 minutes before pouring out pancakes.
Make sure your griddle is really hot – do the water test.
Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
Serve with lots warm maple syrup and sweet salty butter and lots of bacon. And tall glasses of cold milk. Yumsters!

Impressive vacation-worthy pancakes from our friends at Food52

Martha suggests trying the crowd-pleasing buttermilk pancake. I love the touch of lemon juice: Martha’s Pancakes

As this is the last week of Black History Month, it is fitting that we flip some of Rosa Parks’s Featherlite Pancakes. Dan Pashman, of the Sporkful, interviewed Rosa Parks’ nieces: Rosa Parks’s Pancakes

Rosa Parks’s Featherlite Pancakes
Sift together
1 cup flour
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons sugar

Mix
1 egg
1 1/4 cup milk
1/3 cup peanut butter
1 tablespoon melted shortening or oil
Combine with dry ingredients, cook at 275° on griddle

“Everything can have drama if it’s done right. Even a pancake.”

-Julia Child

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

From and Fuller: The State of Resistance – Is Washington the New Moscow?

February 27, 2025 by Al From and Craig Fuller Leave a Comment

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Every Thursday, the Spy hosts a conversation with Al From and Craig Fuller on the most topical political news of the moment.

This week, From and Fuller discuss the muted resistance in Washington as the Trump administration and Elon Musk’s Department of Government Efficiency  (DOGE) make sweeping policy changes in the federal government. This video podcast is approximately sixteen minutes in length.

To listen to the audio podcast version, please use this link:

Background

While the Spy’s public affairs mission has always been hyper-local, it has never limited us from covering national, or even international issues, that impact the communities we serve. With that in mind, we were delighted that Al From and Craig Fuller, both highly respected Washington insiders, have agreed to a new Spy video project called “The Analysis of From and Fuller” over the next year.

The Spy and our region are very lucky to have such an accomplished duo volunteer for this experiment. While one is a devoted Democrat and the other a lifetime Republican, both had long careers that sought out the middle ground of the American political spectrum.

Al From, the genius behind the Democratic Leadership Council’s moderate agenda which would eventually lead to the election of Bill Clinton, has never compromised from this middle-of-the-road philosophy. This did not go unnoticed in a party that was moving quickly to the left in the 1980s. Including progressive Howard Dean saying that From’s DLC was the Republican wing of the Democratic Party.

From’s boss, Bill Clinton, had a different perspective. He said it would be hard to think of a single American citizen who, as a private citizen, has had a more positive impact on the progress of American life in the last 25 years than Al From.”

Al now lives in Annapolis and spends his semi-retirement as a board member of the Medill School of Journalism at Northwestern University (his alma mater) and authoring New Democrats and the Return to Power. He also is an adjunct faculty member at Johns Hopkins’ Krieger School and recently agreed to serve on the Annapolis Spy’s Board of Visitors. He is the author of “New Democrats and the Return to Power.”

For Craig Fuller, his moderation in the Republican party was a rare phenomenon. With deep roots in California’s GOP culture of centralism, Fuller, starting with a long history with Ronald Reagan, leading to his appointment as Reagan’s cabinet secretary at the White House, and later as George Bush’s chief-of-staff and presidential campaign manager was known for his instincts to find the middle ground. Even more noted was his reputation of being a nice guy in Washington, a rare characteristic for a successful tenure in the White House.

Craig has called Easton his permanent home for the last eight years, where he now chairs the board of the Chesapeake Bay Maritime Museum and is a former board member of the Academy Art Museum and Benedictine.  He also serves on the Spy’s Board of Visitors and writes an e-newsletter available by clicking on DECADE SEVEN.

With their rich experience and long history of friendship, now joined by their love of the Chesapeake Bay, they have agreed through the magic of Zoom, to talk inside politics and policy with the Spy every Thursday.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: From and Fuller, Spy Highlights, Spy Journal

From and Fuller: The Real Impact of DOGE

February 13, 2025 by Al From and Craig Fuller 2 Comments

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Every Thursday, the Spy hosts a conversation with Al From and Craig Fuller on the most topical political news of the moment.

This week, From and Fuller discuss the political and financial impact of the Trump Administration’s use of the newly created Department of Government Efficiency (DOGE) led by billionaire Elon Musk.

This video podcast is approximately sixteen minutes in length.

To listen to the audio podcast version, please use this link:

 

Background

While the Spy’s public affairs mission has always been hyper-local, it has never limited us from covering national, or even international issues, that impact the communities we serve. With that in mind, we were delighted that Al From and Craig Fuller, both highly respected Washington insiders, have agreed to a new Spy video project called “The Analysis of From and Fuller” over the next year.

The Spy and our region are very lucky to have such an accomplished duo volunteer for this experiment. While one is a devoted Democrat and the other a lifetime Republican, both had long careers that sought out the middle ground of the American political spectrum.

Al From, the genius behind the Democratic Leadership Council’s moderate agenda which would eventually lead to the election of Bill Clinton, has never compromised from this middle-of-the-road philosophy. This did not go unnoticed in a party that was moving quickly to the left in the 1980s. Including progressive Howard Dean saying that From’s DLC was the Republican wing of the Democratic Party.

From’s boss, Bill Clinton, had a different perspective. He said it would be hard to think of a single American citizen who, as a private citizen, has had a more positive impact on the progress of American life in the last 25 years than Al From.”

Al now lives in Annapolis and spends his semi-retirement as a board member of the Medill School of Journalism at Northwestern University (his alma mater) and authoring New Democrats and the Return to Power. He also is an adjunct faculty member at Johns Hopkins’ Krieger School and recently agreed to serve on the Annapolis Spy’s Board of Visitors. He is the author of “New Democrats and the Return to Power.”

For Craig Fuller, his moderation in the Republican party was a rare phenomenon. With deep roots in California’s GOP culture of centralism, Fuller, starting with a long history with Ronald Reagan, leading to his appointment as Reagan’s cabinet secretary at the White House, and later as George Bush’s chief-of-staff and presidential campaign manager was known for his instincts to find the middle ground. Even more noted was his reputation of being a nice guy in Washington, a rare characteristic for a successful tenure in the White House.

Craig has called Easton his permanent home for the last eight years, where he now chairs the board of the Chesapeake Bay Maritime Museum and is a former board member of the Academy Art Museum and Benedictine.  He also serves on the Spy’s Board of Visitors and writes an e-newsletter available by clicking on DECADE SEVEN.

With their rich experience and long history of friendship, now joined by their love of the Chesapeake Bay, they have agreed through the magic of Zoom, to talk inside politics and policy with the Spy every Thursday.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: From and Fuller, Spy Highlights, Spy Journal

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