WEATHER REPORT

from BROOKLYN

all shades

LILAC

Lilac 3  Watercolor

Lilac 3:17 pm  Watercolor

Detail of large Lilac watercolor

 

merci beaucoup to Greg Lebak for these amazing blooms,

they lasted more than a week!!

 

Greg, his flowers and a few bee friends

His flowers are so beautiful, check his stand out at Grand Army Plaza on Saturdays

up now.......IRIS

and
just arrived at BLUE MOON FISH

everyone's favorite....

BLOW...... fish

For the uninitiated, these odd looking things are the tails of the blow or puffer fish.  No, they are not the Japanese kind that will kill you instantly, but some distant Atlantic cousin

we call it a fishy chicken leg at BLUE MOON, having one center bone
They are very mild and sweet flavored
try some while they last!
 

Blow Fish with Spinach

Dredge the blow fish in flour seasoned with salt and pepper

Heat an iron skillet or saute pan with olive oil

saute garlic, scallions, shallots, or onions until soft, add spinach

cook until the spinach is wilted and remove from the pan

reheat the pan with more olive oil 

add the blow fish and fry until crispy

that's it!

If you prefer less frying

don't flour the blowfish, just rub a little olive oil on them and broil at a high heat

add the spinach mixture for the last minute or so

have the leftovers for breakfast 

and because I can't resist the beauty shots

Union Square Greenmarket

and 
for the Blue Moon crew
Honey Badger
click to see

WEATHER REPORT

from BROOKLYN

everything is going to the

DOGS 

All dogs lead to the fish stand

 

Most people know that I'm dog deprived, since Henry and Violet, my two English Bull Terriers (click here) died two years ago.  I'm the attack dog on market days, happily mugging any dog stopping by. Luckily for me, whether the owners want fish or not, the dogs can't resist. Just one whiff and the pulling begins. 

 As you may have noticed, Shamus is a frequent celebrity in my posts, because he's a mini version of Violet.  One of these days I'll just have to bite the bullet and get another and then my life will once again go to the dogs

my collaborators

(isn't it funny how dogs won't look at you when you take their photo)

Wednesdays are not complete without a kiss from Shamus

VIOLET

HENRY

Violet's idea of a condo

her favorite position

 


 and I couldn't resist the continuation of spring

cherry blossoms, Brooklyn Botanic Gardens

and what's at the market

 lastly, and with sadness

R.I.P.

LARRY

a pleasure to see every Wednesday when he and Gail would come to Blue Moon to pick up his standing order of a dozen clams (the smallest possible)

Clams Casino

(because life is a gamble and at 97 Larry played it well)

and, everything tastes better with bacon

Heat 2 tablespoons of butter in a skillet over medium heat. Add 3 slices bacon and saute until cooked, but not quite crisp.  transfer the bacon to a plate and reserve.

In the skillet add 3 tablespoons red pepper to the bacon drippings and cook for 2 minutes. Add 3 minced garlic cloves and cook for 1 minute more. 

Turn off the heat and stir in 1/3 cup plain breadcrumbs, 1 tablespoon parmesan cheese, and salt and pepper to taste. Reserve the mixture until needed. 

 Add about 2 inches of water to a heavy pot with a tight-fitting lid, and bring to a rapid boil over high heat. Add 18 littleneck clams, cover, and cook for about 5 minutes, or just until the shells open. It's critical to remove and drain the clams as soon as they open. Allow the clams to cool until they can be handled. 

Twist the clam shells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread coarse salt on a heatproof baking dish, and set the clams on top of the salt, pressing in slightly.
  Divide the breadcrumb mixture evenly over the top of each clam shell, and top with one piece of bacon. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp. Sprinkle on a bit of fresh parsley, and serve hot with lemon wedges.