Aforethought Assemblage

Well, it sure seems like 'something' is breaking up that old gang of mine! Nary a word from the rest of the crew for two days now. Oh well, everything has a shelf life.

Today I went to lunch at a new friend's house- it was supposed to be just some 'leftovers' from her dinner party last night but Whoa Nellie, this is what we got! Lobster Chowdah! I am not sure oif this is the recipe but this has to be at least as good because it came from Jasper White.

Lobster and Corn Chowder
Ingredients
4 chicken (1 pound) lobsters
6 ears corn on the cob (3-1/2 cups kernels)
1/2 pound slab smoked bacon, with rind
8 sprigs fresh thyme
1 teaspoon whole black peppercorns
4 bay leaves
1 onion, peeled, for stock
3 medium onions, cut in large (3/4-inch) dice (3 cups)
4 tablespoons unsalted butter
8 small new potatoes (1 pound), red or white, cut in 1/3-inch slices
1-1/2 cups heavy cream
Salt and freshly ground black pepper
Chopped chives or parsley for garnish

Instructions
Bring a generous amount of fresh sea water or salted water to a boil, enough to cover the lobsters completely when they are added. When water is at a rolling boil, add the lobsters. When the water comes back to a boil, cook the lobsters 3 minutes exactly. Drain. When the lobsters have cooled down enough, break off the tail and claws.

Crack the claws and arms and carefully remove all the meat. Cut the tails in half lengthwise and remove the intestinal tracts. Cut the meat into large bite-size pieces; set aside in the refrigerator. Put all the shells and the bodies in a large kettle and cover with 12 cups water. Bring to a simmer.

Cut the corn kernels off the cobs; set aside. Cut the cobs across and add to the kettle. Do not add the kernels. Cut the rind off the bacon and add to the kettle. Pick the leaves off the fresh thyme and set aside; put the stems of thyme in the kettle. Add the peppercorns, bay leaves and whole onion to the kettle. Simmer for 1 hour and 15 minutes. Strain the stock (you should have 6 to 7 cups).

Cut the bacon into small (1/4-inch) dice and render in a soup pot until crisp. Add the diced onions, thyme leaves and butter and cook until the onions are wilted and tender (about 6 minutes); do not brown. Add the corn, potatoes and stock. Simmer about 20 minutes or until potatoes are cooked through. Add the cream and lobster meat. Season to taste with salt and pepper and simmer 2 minutes more. Serve in soup plates with chunks of ingredients sticking out above the broth. Sprinkle each bowl with chopped chives or parsley.

Yield: 4 servings as a main course or 8 to 10 as a starter

Oh, that was the soup course. it was followed by lump crab salad and some whole grain bread toasted. i thought I died and went to heaven.

Then, the purpose of all this, off we went junk shopping. It used to be that Florida had the Best Old Stuff because folks would move here to die and their kids wouldn't want to pay to have it all shipped back home. Pickin's were great and there were mini antique malls in every shopping center. Those people have fazed out now probably due to eBay sales- it's much easier for a dealer to simply list and mail than to man a booth for weeks on end, research prices and comps, and keep it all dusted. Many of the shops are gone, and those that remain don't have the quantity or the quality of years past. That said, I had great luck today! We hit one of these shops that is going out of business thanks to three hurricanes in their first year of business. It was such a nice shop and they served coffee too. But, I got a dressing table mirror- one of those in 3 sections for 50% off. Also two tea strainers and a set of thhree little golden wood trays. Then we hit Tuesday Morning which I generally hate but they had a stellar salad bowl that will be perfect for Thanksgiviing, and thereafter. or until I drop it and it smashes to 100 pieces on this damn tile floor.

Knit the night away and now have finished the left front of the casmerino sweater- one more front to go. I hate this thing.