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The St. Mary’s College of Maryland will hold its 17th Annual Martin Luther King Jr. Prayer Celebration Monday, Jan. 18. The virtual program is scheduled for 8 a.m. while the Day of Service will be held from 10 a.m. to 2 p.m. The keynote address will be given by SUNY Stony Brook professor of sociology and Africana studies Crystal Fleming.

Registration is required.

For more information, go to www.smcm.edu/mlk.

AMG to host MLK community art project

Annmarie Sculpture Garden & Arts Center will hold a free virtual event titled MLK Days 2021 to celebrate the dream of the Rev. Dr. King 11 a.m. to 2 p.m. Saturday, Jan. 16; Sunday, Jan. 17; and Monday, Jan. 18.

Participants will work with guest artist Esther Iverem to create and Raise a Flag to MLK.

Iverem is a multi-disciplinary artist, writer, and independent journalist living and working in Washington, D.C.

Join in for this uplifting community art project using supplies that you have at home, or you may stop by Annmarie Jan. 15 to pick up a kit.

The program is free and for all ages but registration is required.

For more information, contact 410-326-4640 or info@annmariegarden.org.

Sotterley to host speaker Spears

Historic Sotterley Plantation Sotterley will host a discussion with Jerome Spears 7 p.m. Wednesday, Jan. 20.

Spears, a 30-year U.S. Army veteran, researcher, speaker and a Sotterley descendant through the Bankins-Barber-Scriber-Stevens lines, will discuss his personal journey of genealogical research using DNA to tell the powerful and healing stories of ancestors.

For more information, contact 301-373-2280 or development@sotterley.org.

DNR announces trout stocking schedule

The Maryland Department of Natural Resources has recently stocked 6,200 trout. In Calvert County, 450 golden and rainbow trout have been stocked at Hutchins Pond. In Charles County, Hughesville Pond has 400 golden and rainbow trout, Myrtle Grove Pond has 1,200 golden and rainbow trout and Wheatley Lake has been stocked with 900 golden and rainbow trout.

For more information, go to www.dnr.maryland.gov.

Students partake in Trout in the Classroom program

Each year, hundreds of Maryland students participate in the Trout in the Classroom program. The mission of the program is to develop future advocacy for establishing and maintaining healthy conditions for trout in local streams. Through the experience of raising trout from fertilized eggs and then releasing them into local waters, the program helps students become stewards of their watershed and the environment. The DNR provides grants to schools for the tank and additional needed equipment. Due to COVID-19, a virtual program has now been developed.

All schools can take advantage of a live webcam on a 145-gallon tank holding three large rainbow trout. Jenna Krebs will serve as moderator for 15-30 minute educational videos on topics related to trout and the environment.

For more information, go to www.mdtu.org.

Recipe of the Week

Vegetable-Based Egg Dish (serves 4-6)

By: Sala Qazi


1–2 tablespoons olive oil, to taste

1 or 2 garlic cloves, peeled and minced

1 tablespoon ginger, minced (if fresh; or 1 teaspoon ginger spice)

1 small yellow or white onion, peeled and diced

½ red or yellow bell pepper, seeded and chopped

½ green bell pepper, seeded and chopped

6-8 medium-sized mushrooms, peeled and diced

6 medium-sized red, ripe tomatoes, peeled and chopped (or 1 28-ounce can diced tomatoes)

6 eggs

1 tablespoon fresh cilantro or mint, chopped, as garnish

Pinch of turmeric

Salt, pepper and chili powder to taste

Directions: In a large, deep pan warm olive oil over medium heat. Add garlic and ginger, and saute and stir for 3–4 minutes. Add onions, bell peppers and mushrooms and continue cooking for 6–7 minutes or until vegetables soften.

Add salt, pepper, chili powder, and turmeric. Stir well and adjust seasonings to taste. Add tomatoes and bring mixture to boil. Simmer for 4–5 minutes until the mixture begins to shrink. Crack eggs one at a time, placing them evenly apart over the mixture. Cover the pan and simmer at medium heat for 6–8 minutes, or until the eggs are cooked to your liking.

Spoon eggs and veggies onto individual serving plates and garnish with cilantro or mint if you wish.

Sala says this dish may be served with pita bread or with any bread of your choice. He recommends this versatile recipe for breakfast, lunch or even dinner and adds that this recipe makes a perfect meal for those working from home and may be served in a family setting. He describes it as being similar to Shakshuka except that his recipe has more vegetables (but he points out that it is not an omelette).

The Hollywood resident is a member of the Rotary Club of Lexington Park. His recipe for Vegetarian Tomato and Mango Soup with Yogurt is recalled as having been featured as a Between Two Rivers Summer Sunset-Watching Recipe on May 22, 2020.

Thank you so much, Sala, for this healthy, gluten-free recipe.

Please continue to send your news items and recipes to LynnieBDavis@gmail.com. Thank you!