We annually head north to Anne’s family cabin on Lake Superior, where when the lake is not too cold, we take a dip in waters that have no salt and are shark free. However, since they only have two seasons up there, winter and the 4th of July, swimming is often invigorating and sometimes down right brisk. It is also not very colorful. The cabin is situated on a wide sandy bay and really does not have much in the way of an underwater lifestyle going on. So, looking for something a little different, we are planning to visit the Florida keys. We’ll go snorkeling there and plan to get pictures like the one above, except this time in the wild. Hopefully, we won’t get eaten and end up not just swimming, but also sleeping with the fishes. Anyway, the water should be warmer, I hope.
We here at RegenAxe are always searching, nay scouring the world for new and exotic culinary treats and with our national holiday dedicated to food soon fast upon us, this quest has reached a fever pitch. Even at this late hour, we are still formulating our Thanksgiving day menu. Our modern turkey day table requires cuisine that meets a multitude of palates. What with your veggies and vegans, paleo, traditionalists, gluten-free, lactose intolerant and just plain food fussy, it is hard to plate a meal. As if, just plating a meal is what “it” is all about, because we also have lapping at our heels all those Martha wannabes. This isn’t a food fight, this is a food war. So, let’s get it on!
Hey, we’ll be the first to admit that last year’s holiday meal didn’t go as well as we had hoped, but when you’re cooking on the leading edge, taking risks, things sometime happen. It’s not like anyone died. Our attorney doesn’t want us to say anymore and we won’t, except that most of the paralysis is gone from most of the guests. We like to say. what’s past is past and then move on.
This year we have a totally novel Thanksgiving idea. Now, it not fully thought out, but bear with us. The above picture captures it perfectly, sardines and kelp. Well? …Huh. Don’t rush to judgement until you hear some of the details.
First, we plan on serving the sardines live and swimming in a large green tureen that we will place in the middle of our table. All of our guests will be issued little spear guns. What could go wrong with that? It will be like shooting fish in a barrel, except it won’t be a barrel, but that fancy tureen we got at our wedding and haven’t been able to find a use for until now.
Complementing this life aquatic themed party, we’ll also give our guests face masks and snorkels. With barbed projectiles flying, eye protection is always a good idea, plus we can decant champagne down the snorkels. Sounds like fun!
What about the kelp? I’m so glad that you asked. We plan on wrapping the fish in the kelp leaves, something like what is done using grape leaves with Greek dolmades. Except that comparison doesn’t really do our plans justice, because we won’t just be wrapping the sardines, we’ll be dressing them in the latest of fashions. We can’t say who they will be wearing, we’re still negotiating, but rest assure this will be a meal to remember, where haute cuisine meets high fashion.