We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I always have, but finally my wife does after trying this restaurant in Bordeaux. Only moules in buckets cooked seven ways, plus cocktails of course. The classic way, steamed with shallots, white wine, parsley, etc is fine with me, but she liked the one steamed with blue cheese sauce. Sheesh.
Warning: Eat a bucket of mussels and your poop will smell like a salt marsh. Oh well.
I've had delicious cod chowders, but French Fish Soup is very different. Really, nothing similar except the basic fish and fish-head stock you begin with. Like most French dishes, it started out as peasant food.
The best Soupe de Poissons I've ever had, in Bordeaux:
Two pics below the fold: That restaurant, with a John Dory we shared:
The average body is 60% water. In warm weather and with activity, we need more than usual. We lose water through urine, insensibly, and sensibly (perspiration), and in breathing.
I think the main thing is to stay a bit ahead with hydration - not crazy, but ahead. Some people tend to be unaware of thirst, some moreso. A handy way to know is urine color, or lack of urine.
Readers know I am an an oyster fan, but of Northeastern North American oysters, mainly Wellfleets but Blue Points are ok too.
Call me an oyster snob if you want, but I know what I like.
All East Coast US oysters are the same species, from Nova Scotia to Texas. Crassostrea virginica.
If you really want to get snobby about it, it's terroir. Cold water, winter hibernation, slow growth, briny water. I do not enjoy the same species from the Southern US, even if lightly broiled on coals with hot sauce.
OK, well we took a little lunch break on our drive along the mountains from Dubrovnik to Split and stopped in Ston for its famed oysters:
They might look ok, but like all oysters I've had in Europe they are not. Too salty, too flavorless, less zippy. Farm-raised, like ours. But ti turns out that those European coastal and Med oysters are a different species: Ostrea edulis. Don't bother.
The ceviche I had in Cabo San Luca was amazing to the point that I claimed I would eat it daily. Yeah, we caught Spanish Mackerel that morning. Fun fishing with my father in law.
While I have that gene that makes cilantro tastes like soap, or gasoline, enough lime seems to counteract that.
In Portsmouth, NH, I saw a Cod Ceviche on the menu last weekend. Didn't try it, but should have. Any white firm fish or scallops but Spanish Mackerel is probably the best. I have caught one or two in New England too.
