Philip Spiess
Well, here I am, back from my wife's and my annual sojourn for a week of rest and relaxation at Black Walnut Point, located at the southern tip of Tilghman Island in the Chesapeake Bay, Maryland. I want to tell you about it, because the experience is so different from our regular life in Washington, D. C.
The Point is bordered on the north by a wild and dense nature preserve protected by the state, on the west and south by the waters of the Chesapeake Bay, and on the east by the waters forming the mouth of the Choptank River where it flows into the Bay. Thus the modest cabin which we annually rent, with its screened-in porch, is surrounded by the sound of constantly lapping waters, a soothing sound at all times, but particularly at night as we drift off to sleep. In the daytime, the mostly brisk breezes off these waters, crossing and re-crossing the island in varying directions, cool us as we dawdle on the cabin porch in rocking chairs, reading our separate books (novels, history, mystery -- I do not bring my computer) and usually sipping wine. We also watch the Monarch butterflies -- many of them in the flowers surrounding our porch -- which are getting ready for their autumnal migration south.
To say we are off the grid would be inaccurate; more accurate would be to say that we are off the grind. Our kitchen renovation, with all its dislocations, has been completed finally and awaits this semi-gourmet cook's return; our son's dog (ours, now) is lodged for the week at his "Bed & Biscuit" one block over from our house. Most significantly, although there is a television in the cabin, it does not receive the channels we watch, and so, although my wife can pick up a channel we do watch on her Smartphone, we cannot receive a picture, only the sound. So we exist news-wise in a 1930s time warp, perched around the phone and listening as if to one of FDR's "Fireside Chats." But even with the news, Washington is worlds and thoughts away.
Black Walnut Point Inn is a bed and breakfast, so, on rising, we have a meal ready for us in the main house; the other meals we cook in our cabin and consume in the breezes on the porch. Occasionally we'll take a meal at one of the seafood restaurants down the road at Knapps Narrows (if the drawbridge is down) or, further afield, at St. Michaels on the bay, consuming crab, oysters (raw), scallops, or rockfish -- always washed down with a Bloody Mary or two. Our designated final night's meal is a thick handcut ribeye from the island's General Store, cooked on the grill poolside at Black Walnut Point.
I won't prolong this paean to placidness; I'll just add that the first night in, after coming through rain and storm from the edges of Hurricane Florence, we sat quietly on the little porch with strenuous but exhilarating winds wafting over us from the waters surrounding us and we just mellowed out, physically and emotionally, and, yes, I had a vodka and tonic in hand.
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