On The Hard: Season Over

With a smudge on her ass, Bay Rhumb was hauled today at about

12:30 p.m.  It was a hasty arrangement:  I called yesterday and 

inquired about a Friday haul-out, after getting an update on weather

disturbance 'Sandy", who may cause some bothersome winds and

unusually elevated water levels.  Rick's Marina obliged, realizing the

monetary opportunity, and before I knew it, I was swiping my Visa

rewards card, emitting a sigh of relief.  I'll look at the bill next week.

BTW, it was a slimy bottom I saw after spending the last six

months as far up Forked River as you can possibly go.  It's a trade-

off:  Slime up-river as opposed to massive barnacles downstream.

They stopped and asked me if I wanted a super-soap wash, or just 

a simple power wash.  Guess what I said. 

After leaving my girl in the yard, I felt I needed to bring some shore 

home with me.  Jonah crab claws fit the bill.  The crabs are hauled

up in lobster pots, and the lobstermen rip one claw off from each

crab, and throw the crab back in, allowing it to survive and generate

another meaty appendage.  It works.  They're the delicious, but 

cheaper version of the Miami stone crabs.  I made some whole-grain

mustard mayo to go along with the crabmeat.  Yum. 

Barnegat littlenecks, steamed with vermouth, onions, celery seeds,

mustard seeds, and basil.  I thought we may have had too much to

eat before dinner but I was proven wrong, happily. 

Mise en Place.  I felt obligated to sprinkle some Old Bay on the 

blowfish, seeing that it was the only item from Maryland. I hope 

Mitch appreciated that mild shout-out.  It's a collateral catch. 

 In Maryland, when they pull up the crab pots, there are blowfish 

swishing around inside, since these puffers are bottom feeders 

whose  preferences are shellfish.  They have a mild, white 

flesh, and it's easily pulled from the bone.  The other fish is flounder 

from Barnegat Bay, which is the go-to choice for anyone looking 

for a taste of New Jersey.  It happens to be Baywife's favorite.    

The last of the Jersey Tomatoes, with Mozzarella Bocconcinis, 

Cured Olives, Garbanzo Beans, Basil, Olive Oil, Balsamic Vinegar, 

and Sea Salt.  A bowl of soul.  ( I had to do something with the can

of Garbanzos I opened just for the stupid jury duty post, O Docker).

Spinach.  Mature spinach.  Baby spinach is over-rated and more

expensive.  I'm strongs to the finishk when I eats me spinichk.

Flounder with Brussels Sprouts ripped from the stalk, with a ton of

butter, served with another ton of butter mixed with white wine,

capers, and lemon juice.

Blowfish with sauteed mature spinach, and the same delicious

sauce pictured in the previous photo. 

After leaving my summer behind today, I needed to at least bring

some of it back home with me.  I'm going back next week to 

take the sails down and winterize the nether regions, and I plan to 

once again cull some flavors from my memory of the warmer months 

one last time, to savor the essences of my favorite time of year.