40º03'22.96" N 74º03'52.86" W
And a good one at that!
Fender than what?
Sure, kids make great natural fenders, but what to do when they're in school or working those summer jobs?No wonder so many sailors are happy to have as crew those invaluable wiener dogs.
The wiener dog fender harness... why didn't I think of that?You slip her/him into the harness and drop over the side.Not only do you get 25 lbs. of protection, you get an audio alert too.BTW Baydog, I happened to be revisiting Highway 61 this afternoon. Have you been there lately? Tom Thumbs Blues
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Ok, so I'm spinning...Like a Rolling Stone... and from Nashville Skyline... Girl from the North Country (w/Johnny Cash)
I tell ya, I got no respect as a kid. Not only was I a fender on the boat, I was a bumper on the car! ~ Rodney
Is Fender another word for soap box?!
Children make better fenders than dogs. The last time I took a Dobie sailing, he ate the traveler. Never again!
Baydog, sorry to go totally O.T., but can you help a transplanted west-coast-and-beyonder out with a stupid seafood question? These soft-shell crabs - I just don't understand how that works. They have them on the menu at Bigelow's and I saw one on somebody's plate. It basically looked like they just took a crab - a whole, entire crab - battered it, and dropped it in the Fry-o-later. You just eat the whole thing like that?Really?
I mean, that's not the first time that I've seen a soft-shell crab.They just don't look like they should be edible.
They're delicious Bonnie! (in season)Note the words "soft shell". They have a wonderful springy crunch to them, and are easily eaten with knife and fork, unlike hard shell crabs.
Well, I will have to gather my courage & try 'em sometime. It's just such an odd concept for one who grew up in places where all crab shells were hard shells, this eating of an entire crab.
What Mojo said. Other than a couple of parts removed, you eat the entire thing. The claws and flippers get crunchy and chewy when fried, and the body becomes a moist, lump-filled cake with no breadcrumb filling. Great with just a squirt of lemon, or you could go with brown butter and capers, tartar sauce, or a nice beurre blanc. Woops, I'll be hearing from O docker soon!Coincidentally, these photos were taken in softshell central: Cambridge, Maryland, on the Choptank River in 1970.
What Baydog said, except that when eating them at a restaurant (which I recommend for your first experience) there are no parts that need to be removed.You won't be looking back after the first couple of bites!
Sacre bleu! A foodie question I actually know something about!Bonnie, if you think that spam gajoobie stuff is a delicacy, you will love soft-shelled crabs. I mean, it's not like they're still crawling around when you eat them.And - they make great boat fenders, too!
One other bit ... soft-shell crabs aren't a separate species, but rather, right after molting, their new shells are soft and take a while to harden up. This is about the time of year they come in season.No, I didn't know this first-hand; I have a friend who has moved to Maryland who wants me to visit and told me about soft-shell crabs. Next summer, if all goes well, Enterprise heads east, with trailer.
Yes, Carol Anne, this is the season! It's all about timing. Sorry if it wasn't clear that they're the same species. For an easterner, it's just code for a different preparation and style of eating the same crustacean.Now that you mention it, a separate species of crab with a permanent soft shell wouldn't be a Darwinian survivor-- they're too tasty with so little effort!