P I C N I C

We are now making a reuben! It’s pretty tasty.

The thousand island dressing is made from scratch. Here I’m sieving stewed roma tomatoes. The other components of the sauce are diced cucumber pickles and sunflower oil mayonaise.

We are also making hazelnut cookies. After roasting the nuts I rubbed them to remove the skin. It’s tedious to separate the chaff from the nut, so I spread it all out on a perforated sheet pan, turned my hood fan up to maximum, and shook vigorously. Outside it was raining hazelnut skin.

This is my first leg from Tails & Trotters. I am the most amateur butcher.

Jen was freaked out by the leg, so I eventually threw it out rather then compost it.

Some woman from San Francisco wants to start a cart and so she came inside and took a bunch of photos. Her girlfriend runs a restaurant called farm:table. Anyone been there?

From southwest Oregon.

I went out with the Sullivans (Riley’s parents) to Neskowin for the weekend for a fishing trip. We were getting rockfish in about 120 feet of water. We also set crab pots.

When we returned to the dock with our fish and crab we brought them up to this guy who cut them up right on the spot, throwing the scraps into the harbor for the seals and seagulls to eat.

The crab cooking facilities were a little stomach churning, to tell the truth. The crab pot, which you can see on the bottom right, imparted a swampy taste to the meat. It required a little cocktail sauce as a corrective measure.

Dirk cuts the rockfish up into fish sticks.

Dave fried up the rockfish along with onion rings and french fries.

This is essentially how we all ate dinner.