How about a 60 lb Nicaraguan tarpon?
That could feed Dolly Parton and all of her ELEVEN brothers and sisters. Not a big tarpon eater? Perhaps bullfrog, like this pair in a Washington DC market, sounds tastier? The patron is off her head with anticipation.
This DC chef seems no more excited about his frog-boiling tasks as he inspects the shipment from New Orleans.
The Puerto Rican peddlers below may not be flashing any smiles, but the market promises a tasty dish from the land crabs. First they boil their little bodies, scrape the meat out of the shells, toss them in with ham, green peppers, olive oil, and seasoning, mix it up, then return it to the empty shells. An egg is then placed on top and baked. Interesting, no?
Maybe you would prefer something tamer, like this morning catch from Winnibigoshish Lake in Minnesota.
And a side of hush puppies please!
Actually, Santa wasn’t the one lacking that year. The UT Zeta house hosted a Christmas party for needy children, and a makeshift Santa proved too svelte for the outfit. It does make you wonder if folks left out perfectly good milk and cookies for Santa during the lean years.
The irony is that the tradition didn’t even START until the lean years. In an era of such economic hardship, many parents used the gesture as an example of generosity and gratitude for the gifts they would receive on Christmas Day. The Greatest Generation indeed.
Four-year-old Trent Petersen enjoys three parts corn to one part cat at his family’s farm in Exira, Iowa.
No, this isn’t a Halloween decoration. It’s the Japanese art of hoshigaki, and it starts this month! Last October’s issue of Sunset profiled the Yamanaka family of Northern California, detailing how they dry persimmons. From picking, air drying, and even massaging Hachiya persimmons, the entire family gets in on the action.
Once dried, the persimmons are shriveled but still moist and chewy. The sugary goodness inside will migrate to the edge, forming a white coat. They say the flavors are similar to dates and honey.
I’ve never tried persimmons in my life. What about you? They really do look like tomatoes, don’t they? That last one looks just like the roma in my fridge.
No time like the present; we’re smack dab in the middle of persimmon season. Why, you could even steal Sarah Ward’s recipe for persimmon and apple crumb pie.
Add a scoop of vanilla ice cream, and that would make a fine Turkey Day treat!