Jacaranda tree in bloom.
Shot from inside a room cut with steam hoses into the Oberer Grindelwaldgletscher (upper glacier at Grindelwald, Switzerland). Canon F-1N exposure unrecorded on Kodak Ektachrome 100 slide film. Summer 1987.
Riding by Albert Whitted airport in downtown St. Pete on Sunday morning I saw this radial engine plane approaching the threshold for take-off and had to snap a few shots. It is one of the Navy’s two-seat T-28 trainers used post WWII for primary flight training after the retirement of the AT-6 Texan. It is among the last generation of US warbirds that used a gas piston radial engine, in this case a 1400hp 9-cylinder Cyclone swinging a 3-bladed prop. There really isn’t anything that sounds like a large cylinder radial motor thumping up to take-off rpms.
Tampa’s own 165′ steel replica of a buccanner’s ship, the Jose Gaspar berthed on historical Bayshore Boulevard.
The Jose Garpar’s conquest legend. The ship was commissioned in 1954. It appears that the 1986 bounty must have involved more than taking the mayor hostage and keeping the key to the city.
For me, being from Alabama, classic oyster stew is defined by Wintzell’s Oyster House at their historic downtown location on Dauphin Street in Mobile, Alabama. My father was from Mobile and whenever back in the city, stopped there every chance he could. I learned to eat oysters as a young child in every way they serve them at Wintzell’s: Bienville, Rockefeller, Monterey, grilled or as they identify the more traditional forms, “fried, stewed and nude.” I like them all, but sometimes I crave them in a milk stew.
This is my version of classic gulf coast oyster stew. It is not chowder, is thinner than chowder and does not contain potatoes. It is in no way low fat, but it is good.
3 tbs sweet crème butter (salted)
2 tbs EVO
1 clove garlic (minced)
2 small green onions (1 tbs tender white part minced, 1 tbs tender green chopped)
8 oz shucked oysters (keep the juice)…these are from Apalachicola, FL, small but tasty
2 cups whole milk
Cavender’s all-purpose Greek seasoning
Lightly sauté garlic and onion in butter and EVO on med high heat until soft. Lightly drain oysters just before cooking (remember to save the juice) and cook with aromatics until edges wrinkle and separate (photo 2).
Add milk and oyster juice and season to taste. Light salt and pepper is classic, but I like to season with a couple of shakes of Cavender’s all-purpose Greek seasoning. Cook until hot. Don’t scald milk. Make sure there is enough butter so it can be seen floating on the top of the hot stew. If you wish, garnish with a little julienned green onion or chopped chives. Serves 4 as an appetizer or 2 as a meal with fresh French or Italian bread for dipping.