Rambler: Beth
Drink at Hand: 2007 Scheid Reserve Chardonnay
Hi Welliver Photography friends...its Thirsty Thursday. Time to pour something yummy and make those weekend plans. I've been slacking a bit on my blog duties around here lately (stooopid MBA), so this post is a little late, but I figure better late than never.
My favorite season of the year is crab season. Without a doubt. We are quite spoiled to live right next to the dungeness crabbing grounds, so fresh dungeness goodness is pretty easy to come by from roughly November through January each year. At least a couple times during the season I convince Terry, who usually doesn't complain, that we need a crab for dinner. Since boiling crab is pretty easy for his culinary abilities, I usually can scam a bacon-wrapped scallop or some sort of prawny treat out of him, too. We don't have all the fancy crab tools, but spreading newspaper on the counter and gently whacking the crabbies with a rolling pin usually works just fine.
Luckily my Lousyana gumbo pot works perfect for boiling crabs.
Key appetizer before crabs...bacon wrapped scallops with rosemary skewers.
Ancient Peaks Blanco pairs nicely.
Ready for whacking.
Unfortunately fresh crab season is over now, so no more fresh-off-the-crab-boat goodness until next fall. I already can't wait!