Leonardtown, MD – First Friday at the North End Gallery will be special in May. The North End Gallery is featuring the exhibition “Precious,” new work by artists Kennedi Milan, Sarah Houde and Parran Collery. Stop in for the opening reception with snacks and libations May 4 from 5 to 8 p.m. The show runs at 41625 Fenwick Street just off-the-square in beautiful, downtown Leonardtown through May 28. The Gallery is open Tuesdays through Saturdays 10 a.m. to 5 p.m.; Sundays, noon to 4 p.m. For more information call 301-475-3130.
Folk Salad Trio performs at the Loffler Senior Activity Center
On Monday, May 7, the Folk Salad Trio will perform at lunchtime at the Loffler Center at Chancellor’s Run Park. The charge for lunch is by donation only for those ages 60 and up; $6 for those under 60. Reservations must be made in advance by calling (301)475-4200 *1658. For more information on future performances by the Folk Salad Trio contact: www.facebook.com/fok.salad.trio.
Historic Sotterley Plantation, Hollywood
There will be half-priced tours for Moms on Mother’s Day weekend, May 12 and 13. For more information contact: 301-373-2280 or Sotterley.org.
Parking Lot Sandwich Sale for Post 221
The American Legion Auxiliary Southern Maryland Unit 221 in Avenue will hold a parking lot sandwich sale May 12 and 13 from 11 a.m. to 4 p.m. both days. Buy a sandwich to support the programs of the Post. The Auxiliary will be holding a Bakeless Bake Sale during the month of June. Please consider sending the amount that it would cost to bake a cake in a check payable to: ALA Unit 221 and send to 38948 Ted Circle in Avenue, MD 20609.
Recipe of the Week –Mint Juleps for the Kentucky Derby, May 5
Yield: One pitcher. Ingredients – Four cups fresh mint sprigs (tops only; not the thicker stems); additional sprigs reserved for garnish; four cups water, two cups sugar, four cups bourbon,crushed ice. Directions: Bring water and sugar to a boil. Lower heat to medium and heat 10 minutes more. Turn heat to low, add mint sprigs; simmer 30 minutes. Cover and refrigerate syrup overnight. Then strain syrup into a 2-quart pitcher; add bourbon. Fill glasses (preferable silver or pewter cups, or small glasses that will nestle inside silver or pewter cups to keep the drinks well chilled) with crushed ice. Pour syrup and bourbon mixture over ice and top with a mint sprig. Enjoy!
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