July Tide Table

OXFORD, MD JULY 2022

1. Fri. 2. Sat. 3. Sun. 4. Mon. 5. Tues. 6. Wed. 7. Thurs. 8. Fri. 9. Sat. 10. Sun. 11. Mon. 12. Tues. 13. Wed. 14. Thurs. 15. Fri. 16. Sat. 17. Sun. 18. Mon. 19. Tues. 20. Wed. 21. Thurs. 22. Fri. 23. Sat. 24. Sun. 25. Mon. 26. Tues. 27. Wed. 28. Thurs. 29. Fri. 30. Sat. 31. Sun. AM PM AM PM 5:57 6:25 6:32 7:08 7:10 7:52 7:49 8:38 8:30 9:28 9:14 10:20 10:02 11:14 10:55 12:09 11:53am 1:04 12:55 1:59 1:59 2:53 3:01 3:48 4:01 4:43 4:59 5:36 5:55 6:28 6:52 7:19 7:50 8:08 8:50 8:55 9:52 9:43 10:55 10:31 11:55 11:23 12:52 12:18 1:44 1:16 2:30 2:12 3:12 3:04 3:50 3:52 4:26 4:36 5:00 5:18 5:34 5:58 6:07 6:39 12:04 12:51 1:41 2:38 3:45 5:03 6:26 7:44 8:52 9:52 10:44 11:32 12:18pm 12:07 1:12 2:20 3:31 4:46 6:03 7:17 8:24 9:20 10:06 10:46 11:20 11:51 12:21pm 12:50pm -

HIGH LOW Campbell’s has three 1:29 locations to serve you 1:59 2:31 in Oxford, MD 3:02 3:35 4:09 4:45 5:24 6:08 6:58 7:54 8:44 9:58 BACHELOR POINT 11:02 1:03 410.226.5592 1:46 JACK’S POINT 2:29 410.226.5105 3:11 3:51 TOWN CREEK 4:30 410.226.0213 5:09 5:48 Restoration H Repairs 6:29 Haul-Outs H Slip Rentals 7:14 Dry Storage H Yacht Sales 8:01 8:50 Certified 9:38 Cummins Dealer 10:24 11:08 11:52 1:18

SHARP’S IS. LIGHT: 46 minutes before Oxford TILGHMAN: Dogwood Harbor same as Oxford EASTON POINT: 5 minutes after Oxford CAMBRIDGE: 10 minutes after Oxford CLAIBORNE: 25 minutes after Oxford ST. MICHAELS MILES R.: 47 min. after Oxford WYE LANDING: 1 hr. after Oxford ANNAPOLIS: 1 hr., 29 min. after Oxford KENT NARROWS: 1 hr., 29 min. after Oxford CENTREVILLE LANDING: 2 hrs. after Oxford CHESTERTOWN: 3 hrs., 44 min. after Oxford 3 month tides at www.tidewatertimes.com

info@campbellsboatyards.com campbellsboatyards.com

the beach dunes are 10 “palapas,” structures with framed canvas on three sides and screened on the beach side, with palm thatch roofs and all amenities. These are luxury tent “glamping” (glamour camping) adventure accommodations. ABC also boasts a water activities center, a kitesurfing school and the only spa on the island.

Another welcome surprise was the warm, enthusiastic greeting from Kasha, our resort hostess/manager along with Darling and David. Kasha had been our email correspondent for months during the planning phase of the excursion, including the rescheduling. It was a surprise and joy to finally meet her. She embraced us both, escorted us to our room after check-in, showed us its features and patiently answered our questions. Our luggage had already been placed in our room.

The well-appointed space included a king bed, a generous number of pillows, fluffy white towels and crisp, cool sheets, a table and chairs, furniture and closet storage, a television (which we never used), airconditioning, a mini-fridge, Wi-Fi, a ceiling fan, a coffee maker with coffee and tea and accouterments, a safe, an ice bucket filled with ice and deliciously scented French toiletries. We settled in and relaxed on the breezy balcony overlooking the pool and restaurant.

3 BR in the heart of Neavitt! This home needs spiffi ng up but what a buy! Large lot, fi rst fl oor BR and bath, open kitchen, nice living room and absolutely wonderful porch and deck! Plus two BRs and bath on second, plug-in for your electric car, and SOLAR! Just $325,000. And last chance for the 3 BR on a private 4 acres site. Gorgeous house, see pics at 20810 Frazier Point. $499,000.

405 S. Talbot Street

Cell: 410-924-2432 Office: 410-745-8060 joanwetmore@msn.com Joan Wetmore

Kasha had reminded us that she had ordered dinner for us at the restaurant for 5:30. We had given her our order in advance. Along the way, we learned from her that most island restaurants ask that you order dinner by 4 p.m. daily, as this ensures they have the ingredients to make your meal and that they will stay open to serve you. Small island, small restaurants ~ goods must be ordered, including freshly caught seafood.

Our first meal at the ABC restaurant by the pool included our favorites and was all that we had anticipated it would be. For me, it was warm lobster salad with feta, grilled vegetables and fresh fruit. It was so delicious, so healthy and so much. (I saved half for lunch the next day). John’s selection was coconut cracked conch, which is a scrumptious deep-fried dish, a little bit like fried coconut shrimp. The conch meat is sweet and chewy, and the coconut adds additional crunch. There were no leftovers for John.

During our two-week stay, we ate lobster and conch frequently. We enjoyed several meals of grilled Anegada spiny lobster with spices, lime and melted butter. In addition to cracked conch repeats, I repeated the warm lobster salad and enjoyed cold lobster salad, lobster BLT, Anegada-style lobster, which is like a stew, and lobster bisque and relished the zesty conch ceviche.

Anegada is famous for its lobster dishes. It is reputed to be the lobster capital of the Caribbean. Along with the conch, lobster is the island’s specialty. We happily partook of the island’s bounties. Served throughout the BVIs, freshly caught Caribbean (spiny) Anegada lobster is reddish brown in color, with forward-pointing spines that cover their bodies. The lobster differs from its North American counterparts in that it has no claws and is not quite as sweet. It has a meaty tail and a flavor all its own, however. In addition to being the focus of the aforementioned lobster dishes, it is served blackened and thermidor style.

Locally harvested conch, a sea snail, was served by restaurants in chowder and fritters, conch burgers and curried conch in addition to cracked. There are conch shell islands and Arawak middens on the East End of Anegada, which are testament to the islanders’ love of this important

food source. The shell islands are up to 8 feet high and have been used to dispose neatly of the conch shells in the past and present. John visited shell mounds on a fi shing trip.

Conch shells are rough, grainy, swirled, an orange/tan/cream color on the outside and smooth and pink on the inside. Some of the shell mounds date back thousands of years and are historically and archaeologically signifi cant. There are strict regulations and licensing processes for both the lobster and conch industries to ensure the population remains stable. Both products are managed sustainably and harvested responsibly.

We ended a demanding travel day to an enchanting island, ate well and slept peacefully in the paradise that is Anegada. We dreamed of the adventures to come. More information about Anegada can be found at wanderlusteffect.com, travel.usnews. com and anegadabeachclub.com anegadabeachclub.com.

Bonna L. Nelson is a Bay-area writer, columnist, photographer and world traveler. She resides in Easton with her husband, John.