Pass the _____ please!

 Apologies for the delay, the SpaceX stuff captured my attention and brought back shades of my former life.  Did i ever mention wrote the program for docking of the Gemini/Agena?  Flight test stuff…

Yup, the end of the elephant (we won’t say which) has arrived.  The last lingering subject is one that is dear to my heart.  Some say it’s the most perfect food (we won’t mention Foie Gras)… Fromage, сыр, Käse; Formaggio, queso, cáis, TUpi, ost, juusto, 奶酪,  Just about any language you would like to pick has a word for…CHEESE!

A big reason for this is there is such a a whole universe of flavors, textures, consistencies, colors, changing all of these with age. It starts with one thing…milk.  Cow, Sheep, Goats, Water Buffalo (huh?), or combinations of all.  These are used either raw or pasteurized, each giving distinct qualities to the cheese.  We won’t go into the process, but it is fairly simple andeach step can change the characteristic of the cheese.  C’mon Feeder we didn’t just fall off the turnip truck, we know a lot of this.

Okay, okay, I love cheese. Not all cheese, but most probably my fascination was spawned and nurtured on our French Country Waterways barge cruises on the canals of France. 

And in looking for that cover shot from FCW has gotten me all nostalgic..

..........You know what?  Let’s let the general subject of cheese age a bit more, and look back some 7 years.   FOJTE has a saying “Living well is the best revenge” and we had lots of “revenge”.  The focus of the trip aside from seeing the lovely French countryside was excellent food and wine, and of course (to tie it back to the subject) Cheeses.  It was highlighted in the meals

A typical menu (all in French, as it should be)

Note the 4^th course is Fromage and the wines are two whites (Vins Blanc) and one Red (Vin Rouge) and oenophiles might note there are two Grand Cru’s and a Premier Cru with hallowed names like Corton Charlemagne, and Charmes Chambertin which we couldn’t afford today.  Every meal was prepared by the on-board chef, who explained each course.  He turned out lovely food in a kitchen the size of a closet.  Great talent.

At the end of the trip, they gave us a list of the Wines and cheeses served

along with a copy of all the bottle  labels from the wines

At least two of the three cheeses was served with every lunch and dinner, that’s around maybe some 30 cheeses, with never a repeat.  There was always a little “speech” about each one, country of origin, milk, characteristics and so forth. 

I had a little book which I kept over several trips,

noting in the margin which cheeses we had when, like the Bleu de Auvergne from a Tuesday dinner

Anyway it was a wonderful (and educational experience).  We “did” two more trips with them, and never suffered from the “You can’t go home again” syndrome.  And I didn’t even mention the three star restaurants that were on the itinerary.  One of those still ranks as number one on my life list of meals.

Speaking of books, I found a more up to date one that is worth having if you want a good cheese reference.

MFO recently found another that I have to read

(illustrations are by the same chap who did “Winnie the Pooh”, and “Wind in the Willows”).  

It was originally published in 1937 and has changed nothing since that edition.  At that time, English Cheeses were much maligned, and this was an attempt to point out the fine points.  Of course the first cheese that comes to mind from England is Cheddar (named for the town in Southwestern England, near Bath).

I hate to delve into “what’s your favorite cheese” but I am increasingly intrigued in “blue” cheeses.  Again there is a remarkable variety available.  It’s one of those things where you either love it, or don’t.  I have a friend who definitely DOES NOT enjoy it.

I think I have mentioned that I have begun to patronize Murray’s, a New York cheese monger.  They have a pretty good selection of the blue veined stuff.  I gave them an order a few weeks ago for some Point Reyes Original Blue.  I did check the little box that said something about “may we substitute a similar cheese if we are out of your selection?”  well, what I got was

Darn it I thought, but it turned out to be very good.  Forced expanding horizons. Currently Murray’s offers 14 varieties (while supplies last) of blue cheese, some (e.g. Jasper Hill Farm Bridgeman Blue) costing as much as $40/Lb.  Not sure I’ll try that yet…Anyway, if you order a half pound there are some savings available.   Not sure where I’ll go next, Shropshire Blue interests me..  anyway enjoy the journey!

Speaking (briefly, I hope) of books David Allen Sibley, a noted author, illustrator, photographer, and birder has published a new volume “What it’s like to be a bird”. 

His (2000) “Sibley guide to Birds” from the National Audubon Society is still considered (by many) to be the standard bird ID guidebook.  So when this new book (What it’s like..) came along, I figured WTH I’ll try it.

Turned out to be not only a good source of bird information, but what was really a wonderful surprise was the beautiful drawings contained in it.  Even if you’re not a “birder” it is a lovely book for your collection.  Might even be eligible for “coffee table" status

Okay we’ll put a rind on the cheese, and thank you for your indulgence.  I enjoyed my trip down memory lane (canals?) in France. 

Take care, be safe and get ready to

DFD

Day in the Life volume II

Well, after that thrilling first volume, I got more, hopefully a bit more condensed, but another “day in the life” coming your way, with boats and birds and…. Ummmm, you know what?  I’ll bet nobody much gives a hoot about the boats and birds and such..SO, let’s forget that for the time being and do something more interesting, like a reviewing a eating place

FORE!

Having lived in Breton Bay for three years, near the golf course (ah, those were the (geographic) bachelor days) I often played some of the course, but rarely went to the club house.  Well, as fate would have it, we had a small meeting

 of a committee and it was at the Breton Bay Golf Course club house.

It was lunch time and there were quite a few non-golfers there, enjoying the views of the course and having lunch from a surprisingly varied menu, although probably slanted toward the sporting side

With many choices of sandwiches, wraps, and…. HEY!  What’s that in the middle of the menu, eh?  OMGosh it’s

Beauty! What a surprise.

Well, our table stuck with manly fare consistent with the setting (golf club house) of a Reuben

And an all American chicken salad sandwich

(And I’m not going to whine about the marbled rye)

And (reluctantly) the Feeder had his 9,466^th Chicken Caesar

Our table had nice view of the first fairway.  It brought back memories of when I carried clubs “Bill, I think your ball is across the street in those folks front yard”

Actually the food was quite good, fresh and served by a lady who know most everybody by first name, kind if Cheers like.

If you’re out that way and peckish it is a nice stop. 

FOR THE BIRDS

Okay, just to keep my word, here’s some bird pictures.

The Eagles are very active now for some reason, with the older generation quite present,

Although the kids are now joining in the fun

Plus we’re now getting more Vultures (NOT Buzzards) soaring around

then drying out their wings

The crow people and their antics are always worth watching

Hey Charlie, what ya got? Want to share?

No? well the heck with you, then -  you have to eat your lunch all by yourself

Later, dude.

OUT AND ABOUT

On those days when I avail myself of the “new“ drive-thru Starbucks,  I always look in the window of the “old” location as I pass.  For weeks there was only one sheet of 8 and a half by 11 white paper taped to the door presumably directing you to the newer location.  Today I noticed the windows were all covered with brown paper (a sure sign) and another sheet telling us

This genre of places seem to be rivaling and slowly outnumbering the old standbys of pizza and burger joints and so-called Mexican food restaurants.  off the top of my head, we got Mongolian BBQ, Peruvian Chicken, Copacabana’s Charcoal Chicken, Fiesta Pollo (Fire grilled Mexican Chicken), and I know there’s been several “Jerk/Caribbean" style places that have closed. 

ROAD SHOW

Also on the way home, I noticed an ever expanding “car show” taking place in the “Nicolletti’s” parking lot.  One of those places where (for lack of a better term) “muscle cars” are on display, mostly with hoods up, and more and more people milling around

Nearly got run off the road by a roaring something cutting me off to make a sharp turn to be with his buds.  All the way into the parking lot the engine was repeatedly “revving up” making guttural power sounds.  Have to admit sounded pretty nice.  Anyway a local sight to see on a Sunday morning.

And for icing on the cake, how about a few rants for sweetness:

RANT DEPARTMENT

    Have you noticed the increasing emergence of the phrase; “breaking it all down for you” mostly in newscasting.  “We’ll be back in a minute with the story of the jewelry store robbery when will break it all down for you. Translation: “we know you’re too stupid to understand this so we’re going to talk to you like 4^th grader”

    And in the interest of brevity, I’ll mention one more and leave two in the hopper. 

    Background: for MANY years when I coached hockey at various levels, teaching defensemen was kind of my favorite thing to do (no surprise, but both FOJ's played defense).  Players often ignored for the flashy forwards scoring the goals, they toil at getting the puck from opponent’s forwards.  If the forwards screw up, it’s just a loose puck, if the defense does, it’s “Good luck Goalie!”  so now a commercial appears for what turns out to be Doritos type snacks.  The little tyke rushes into the kitchen yelling “Mom, guess what?  Coach said I could play FORWARD today!” and proceeds to demonstrate what little dance she will do when she scores a goal.  Well, sweetheart, guess who’s going to give you the chance?

    Unintended impromptu: as I sit and watch the Ravens and the Chiefs. The latter are juuuust a little too much into posturing, pointing, and strutting.  Hey Andy Reid, how many Bowls have you won?

Okay enough for today

DFD and leave Mason Jars for canning.

A Days in the life

  

Strap in....

Editor’s note one: after starting, I find I will have to break up “day in the life” into a couple of volumes.  Don’t want to waste your time and energy

Editor’s note two:  Okay, I give up.  Have you ever starting something and keep finding things you wanted to do?  I have been waiting for three days for a lousy picture of a “commercial” head boat. But I’m not going to wait for that… off to press.

Editor's note three: a  LOT of pictures...

*******************************************

Here we go:

We are very lucky to be living here on the (Patuxent River) water, we get a show every day.  As someone (MFO) always says, “there’s always something going on on the water!”.  So an album of the passing scene. 

The day usually begins with a “between the toes/bed posts” view of the sun; this was taken on the 7^th (of September) as I track the autumn march of Old Sol as he marches south from Drum Point to Cedar Point – very close to half way.

Of course, being “on the water” means (duhh) you see lots of water craft, from

Big Boys in the bay

Grandeur of the Seas Cruise Ship

Hong Jing Bulk Carrier

Spain to Baltimore

Grand Phoenix Vehicles

Jax to Baltimore

More Vehicles to Baltimore(note Towboat US)

Grimaldi Lines

Chesapeake Coast (tug)

Norfolk to Philly

And now that the LNG plant at Cove Point is “up” we see lots of these now (not my picture)

And thus a need for a whole fleet of “support” boats

I have no idea what their mission is, but they go back and forth a lot

Staying  in the “commercial” side of things there’s many “Triple A” type boats for boaters with dead engines etc.

Often referred to as the “ride of shame”

The Calvert Marine Museum runs the William B. Tennyson for a short ride in the river and bay

And also operate the Dee of St. Mary’s a renovated Skipjack that once belonged to our beloved waterman “Capt. Jack”

While in their day, Skipjacks were used for “oystering” and then would unload their haul to a “buy boat”.   Always kind of represents a dichotomy to me, that a lowly “working boat” has such beautiful lines.  Wonder if the watermen who made their living on one ever stopped and said: “Gee, that’s pretty!”

Another Level Down

Speaking of “working” it was apparently a good year for “Callinectes sapidus” aka beautiful swimmers, or blue crabs.  Many mornings we awake to “crabbers” working just out in front of us, some more elaborate than others

Toward the weekend, there’s always some so called ”head boats” with hopeful fishermen paying to use the fish finders in such boats to locate dinner.   Side note, I’ve never been on one, but they endure.  A lot of people enjoy having somebody bait your hook for you, take it off the rod, and ultimately clean and filet it for you.. and look like this in a converted crab/oyster boat

Others prefer to do it on their own:

Looks a little precarious to me

Or  a group of people get together in somebody’s boat from smaller to larger

Then there’s the whole universe of “pleasure boats”, sometimes with sail(s)

Extra Credit:  what type of rigging is this?

Or, sometimes without, or “motoring”

Or, if you prefer to get over there just by pointing the boat and going " over there" (instead of tacking 50 times) you have your “power boats”

Some faster than others

And there are those rugged individuals who generally come out when the weather is bad

Or those with “personal water crafts”

Which were known in my day as “jet skis”

Then there are those poor souls who like to be on the water, but can’t afford anything but a small powerboat

Had enough for Volume 1? I promise you the next volumes will be shorter.   Just wanted you to see the incredible variety we’re treated to. As yogi said “you can observe a lot just by watching” and I do!

End Papers

We had a brush with Dorian last week, here’s a record of the impact at the digs

If I enlarge it more, the formatting goes nuts, so to save your eyes:

Dark blue = barometric pressure (minimum was 29.70)

Green = wind speed in mph 9(maximum sustained 23, saw a gust near 40)

Black bars = rainfall in inches (max 0.09)

So all in all, not much – not that we’re complaining, mind you

English Lesson:

Palindrome: A palindrome is a word, number, phrase, or other sequence of characters which reads the same backward as forward, such as ‘’taco cat’’ or madam or racecar or the number 10801.

For somebody who used to pay a lot of attention to such things, I had to be reminded that we’re in a period of Palindrome dates:

  9-10-19; 9-11-19; 9-12-19; 9-13-19; 9-14-19; 9-15-19; 9-16-19; 9-17-19 ;9-18-19; and 9-19-19

   and guess what? here's another:

   DFD

   Thanks for hanging in, that was tough! are these how your      eyes feel now?

Caption: Not only have my eyes glazed over - they have turned completely into cinnamon rolls