Smithy

Do you mean you won't be happy with the baguettes you get (or make) home after this? The photos are so wonderful! I had no idea there was so much going on in the world of cake toppings.

huiray, that's a beautiful haul. I'm looking forward to finding ramps soon, either in our woods or at our farmers' markets. The capacolla and salami look wonderful, too. Will you use those for snacks, or in something?

Thanks, Thanks for the insights and information! (Alas, there's more rain than needed in East Texas, and much less than needed in West Texas. The dry line runs right through the state.) The shrimp is pretty similar to what you describe. Several years ago I started experimenting with pasta cooked in minimal water (compliments of Harold McGee) and with fresh shrimp. When I get it right we call it "Shrimp Bolivar" for the site where I first made it. Fettucine or linguine, cooked until nearly done, drained and tossed with olive oil, garlic, butter if I'm feeling decadent. Meanwhile, saute the shrimp in butter and/or olive oil, dried parsley and oregano; toss all together with grated parmesan and fresh parsley. Salt and pepper to taste. When it's right, it's stellar; otherwise it's still good. The secret seems to be having the best shrimp and garlic possible. Tornado watches formed ahead and behind us, but not at our current location. We were glad not to have delayed moving on to northern Arkansas; we've had rain but today it's finally clear and sunny. We had planned on campfire cooking yesterday, but it didn't clear quickly enough. We chickened out and used the stovetop instead. A question for the bread bakers who might be reading: when a loaf collapses as soon as it's released from its proofing basket after the final rise, does that mean it was overproofed? I had 4 loaves going yesterday (a huge batch of bread for a class I'm taking). Three formed beautifully and rose well in the oven, but the final one - which had to wait for oven time - collapsed into a sad flat frisbee as soon as it was out of its bowl. I tucked it in on two sides to make it look like a long loaf, and it did spring up some in the oven, but it's still pretty flat compared to the earlier loaves. I consoled myself with a new wine. Not bad: a little light-bodied, but with enough petite syrah backbone to stand up to the chicken spices.

I don't know whether we'll get to this before we arrive home, but I'm looking for ideas. This bag of shelled king crab legs is one of our few remaining purchases from the Gulf. What's the best thing to do with them? I think they must already be cooked, since the shells are off. If I'm correct, that means (a) a gentle warming, with (b) some good sauce. I'm thinking along the lines of garlic/butter lemon for some and ginger/soy for more. What else should I consider?

ElsieD, they're pretty good tasting, too. I've been eating them for breakfast and incorporating them into dinner or salads. Sometimes the best plans don't work out. We don't like making reservations for campgrounds and usually don't have to. This time there was no room in a National Forest campground a short drive from the Gulf, and we had a longer drive than planned. We lit for the night in northern Texas. It rained. This was dinner: and this was the view in the morning: Our next proposed stop was also wet; it rained and stormed much of the night. This campground has a number of sites marked with caution signs that they're prone to flash flooding, and we were glad to have chosen one on higher ground. Still, all that water coming out of the sky has its benefits: Dinner used more of those tomatoes, a mystery sausage and smashed potatoes: Edited to remove duplicate photo

That's surprising, but thanks for the information. I'll remember that the bread's quality matters in panzanella! OK, here are more ideas: - bake as is, then dice, toss with oil and seasonings (including salt), and toast for croutons; - bake as is, then whizz into bread crumbs that can be seasoned at will; - make a panade (I like the recipe from Zuni cafe) although it may be just as much a flop as the panzanella, for the same reasons. Lisa may have a better idea, though: work salt into the dough, or make something small like pretzels to be coated with salt later. Could you make crackers with it, or pita?

This must be a blast for the kids as well as you! Years from now, some of them will still remember how much fun it was. Who knows? Some may become cooks or chefs - or diplomats.

On the way off the peninsula, we stopped at a produce stand. This was the haul:

Shelby, judging by your posts, you do very well in the middle of Kansas! But I know what you mean about seafood. I always have mixed feelings about leaving the area. We aren't finished with seafood, but we've left the Gulf Coast with its stilted houses and its waterborne sunrises. Dinner the night of our departure was fresh bread, JohnT's excellent oyster pâté and leftover ceviche. JohnT, thank you for your recipe!

Welcome back! Did you come away with ideas for new things to try? Or was it all exceptionally well done but familiar to you?

Willie, are those rotisseries turned by hand, or have you set up a motor of some sort?

So much fresh seafood, so little time! I used a day when we didn't need to move to mess around in the kitchen, while the surf roared and we enjoyed the view. The previous night's storm had brought the trawlers closer to shore than usual. We've had calm weather here, but only rarely: just enough to lure us back most years for another try. This time, we got our exercise simply opening the door enough to go through. Over on the "Dinner 2015 (Part 2)" topic, liamsaunt was gracious enough to share her recipe for creamy avocado dressing. I had the ingredients and the time. This is a keeper! The shrimp I'd peeled the night before, then not cooked, needed treatment. It became ceviche. I steamed oysters (except for a couple I snitched raw) then mixed up JohnT's oyster pâté for another night. Finally, I mixed up crab cakes for dinner. Crab cakes, ceviche and bread were seafood overkill, but that's why we come to the Gulf!

I made a batch of this dressing and am thoroughly enjoying it. Thank you! It's a keeper.

Beautiful photos! Thanks!

Bake it as is, then turn into croutons? Bake, then use for a panzanella or fattoush?

One of the ways off Galveston Island is to take the ferry to the Bolivar Peninsula, a sand spit that almost - but not quite - connects Texas to Louisiana. The ferry ride is a very entertaining 20 minute chance to watch dolphins, pelicans, gulls, ships and enthusiastic tourists. Once across, you find yourself on low land that was scrubbed almost clean by Hurricane Ike a few years ago. Communities are rebuilding, but there's also open beach where you can just camp, for a $10 annual permit. This is a typical view out the window: We had shrimp from Allex's and I had plans for it, but while I was shelling the shrimp the skies to the north turned darker and a light show began. Judging by the radar, people directly under that series of storms probably didn't appreciate them as much as we did. I refrigerated the shrimp, left the roasting brussels sprouts to their own devices, and went outside to enjoy the show. Lightning backlit clouds, or occasionally zapped into view; sometimes the entire sky to the north was backlit at once. I couldn't get a photo. When we finally came in, we were glad of leftover lentil stew that I made some time ago and didn't write about. It's easy and delicious, and one recipe makes a lot. The sprouts were good, too. I think Franci was the person to put me onto roasting sprouts, but I can't swear to the source.

We left Rockport with the intention of staying on Galveston Island for a couple of days, only to find the park full. Fortunately, Allex's Seafood Market was open when we passed through on the way farther north. They don't mind photos. This place is smaller than the Rockport market but is very nice, with friendly people. It smells clean, unlike many fish markets that we've wandered into and promptly left. These photos are unfortunately not very informative because everything is so nicely covered. On the fish counter side they had drum, redfish, flounder, Scottish salmon, farmed tilapia and one or two others I've forgotten. I'd been hoping for grouper, which they didn't have that day (they usually do). I chose to ignore the fish this time around. It looked good, but didn't fit my agenda. On the shellfish side they had 3 sizes of Gulf brown shrimp, freshly shucked Galveston Bay oysters, crab meat (both lump and claw). I looked hard at the crab meat, but since I still had some from the last stop I just stuck to the oysters. In the freezer section they carry a tantalizing selection of Cajun foods from some clever company not far away in Louisiana. I really, really wanted to buy one of these chickens, boned (except for the wings) and stuffed with dirty rice, or jambalaya (your choice): It took all my won't power to resist. We have no room for it. Maybe this summer I'll try making it myself, or maybe we'll manage this another time. I got more shrimp - a last hurrah - and freshly-shucked oysters to make JohnT's oyster pâté.

Thanks for the Crepes, the name of the place in Rockport was Pop's Place. They don't have anything like a deck, but it seems to be sort of a neighborhood hangout. I remember my first few experiences with lobsta in New England - bib and all, and I too could see why! It's messy but good. It's been a while since I had lobsta, though: 7 years, perhaps, since I was in the right location?

"Slugs"?

This all looks so delicious! Thanks, Anna and Kerry! I too would like to know more about those round things. It looks like they were served alongside pickles and olives.

That was a lovely and enticing report. Thank you!

I'd love to walk into a shop and find ready-made sandwiches that look like those! I was in Barcelona once, on a tight budget, and don't recall seeing anything like what you're showing us. Thank you. I'm surprised at your comment (supported by rotuts) about the Rioja. If what I've had and liked has been substandard, then The Good Stuff must be stellar.

We were in dire danger of whacking our heads on the bay bouquet every few minutes, so I've put almost all the leaves in a sealed bag in the freezer. The interesting thing is that the new spring leaves were starting to curl, unlike the mature leaves. I'm looking forward to trying some of the spring leaves to see what difference it makes in cooking.

It looks like those squid (?really?) are fried crispy. How did they taste?

Glad to know the hotel breakfast could make up for the airline breakfast. I'm looking forward to seeing more!