Each summer flocks of sooty shearwaters fly low over the Monterey Bay, diving and squawking as they feed on masses of bait fish – anchovies, sardines, squid, and krill – that school just below the water’s glistening surface. You see them coming in the distance, an impressive mass a mile or more in length; thousands of birds flying low over the water forming a cacophony of feathered missiles plunging headfirst for food.
Hundreds of bottle nose dolphins dive for Sunday brunch in the Sea of Cortez. Check out a few photos:
It’s 3AM and the puppy got sprayed by a skunk. Looks like grandma and grandma won’t be coming over for brunch after all. Here’s what happened . . .
Freshly steamed Dungeness crab tastes like the early-morning air smells at low tide, succulent and moist and just fantastic. Let go of the fear and mystery involved in getting a big live pinching creature from the ocean to your plate and learn to duplicate this taste. All you need is bucket full of live crabs, a meat cleaver, and a bamboo steamer – this will tell you how.
Water connects a favorite summer pastime to the ingredients I buy and prepare for our meals. Here’s a drive past some of the farms, fields, and food lining the roads to Highway 101, taking us to play in fresh, clear lakes and rivers of summer.
Are dried drips in the silverware drawer a badge I should wear proudly, marking a life spent living, not cleaning? Or do I just wipe out the drawers and get writing? Exploring the inverse relationship between clutter and creativity, as manifested in my kitchen, I discover it’s simple entropy.
News that Hunt’s is cutting high fructose corn syrup from their catsup recipe makes me wonder if HFCS will fall into the “seemed like a good idea at the time” category along with DDT and subprime mortgage loans. I cut it out of our diets over decade ago and since then it just sounds worse and worse. Give me my sweets straight from the plant, please!
Signs of spring, on the street and the sea.