Soft Shells

Now don't get all excited - these are not for you, they are for Kevin and Me. For lunch today I hope. Our man Frank brought in a tray yesterday and let me pick two out - I chose the softest two of course - and Kevin is going to cook them up for us. Soft shell crab is my absolute favorite summer food. I could give up hard shells but not soft shells. And they have been hard to come by for the past few years - I don't think we had any at all last summer. It's best to know someone who sloughs them in their back yard, then you are guaranteed a steady supply of really velvety ones, rather than the papershells they become way too quickly.

If we ever get enough this season to share, I will let you know via our BTEM. Speaking of which, I sent out an email on Tuesday regarding the Wednesday night Prix-fixe menu and I understand that some of our customers received it and some did not. I am still trying to figure that out, so bear with me...I don't know yet who I am missing unless they tell me and they can't tell me if they don't know they are missing it... Another one of those quirky internet things that we all experience in our cyber lives.

So, back to the soft shell crabs - how is Kevin going to prepare them? I'm hoping for sauteed in garlic with a little lemon, then placed on a nice, soft roll slathered with tartar sauce. Legs hanging out. Yum.