Soft Shell Crabs And A Lovely Sunset.

Mr. Hawthorne makes THE BEST soft shell crabs. Period. Here's supper from the other night.

I didn't bother to do step by step instructions since I've done it so many times already so I'll just quickly tell you what to do. You first dredge the cleaned soft shells through a seasoned flour mixture - flour, salt, pepper, Old Bay Seasoning, shaking the excess off. Then they go into an egg wash. And finally into a 1/3 flour and 2/3 semolina flour mixture, and then into hot oil. When frying, never crowd the pan. It lowers the temperature of the oil and you end up with greasy, oily, and heavy, not crispy, light, and delightful and ethereal.

We still had corn from what Good Neighbor Bobby brought us and I usually have a remoulade sauce in the fridge. My remoulade sauce is kick-ass: Mayo Coarse ground mustard Vinegar Capers Garlic Cumin Cayenne Salt and pepper Coriander

I looked across the canal and there's a family fishing off the pier.

Happy little fishermen. And a beautiful mimosa tree.

Enjoy the sunset.

The scarred ribbon slashing through the sky.

Good night, Dear Readers.