Slow and steady, that is how we continue to move these days. Trying to get back to normalcy of some kind. Fewer people walking around with masks on—one might forget we are in a pandemic. Stay vigilant, stay honest with those you put yourself around, wear a mask, get tested and periodically self-quarantine to check in with yourself and your total health, both mental and physical.
Well here it is, the dog days of summer. Kids are returning to college and school, last vacations are happening, everyone is gearing up for the fall feeling of getting back at it, all with a level of trepidation and uncertainty. It is warranted. Still we must press on.
I am returning to my Get Out! series as I am grateful to have a car during these times, otherwise the annual pilgrimage to Martha’s Vineyard would not be happening. It is proving to be the needed reprieve from city life and the fortification for the fall.
I strapped in my fur-sons and we drove straight to Woods Hole just in time for our ferry reservation. I could feel my stress being blown out of my body with every gust and sea spray, replaced with sanity and calm.
My cousin, Quinn, and her man, Bob, were on the other side to receive us with love, a good time and, what I would find out, some outstanding food experiences. After a delightful piece of prepared lasagna, Quinn asked, “So what are the things you MUST eat while you are here?” Little did I know I would have an Aladdin moment of making my wishes.
That night the team I am now calling “Salad+Entrée” prepared a fab dinner of Caesar salad (Quinn) with freshly made dressing and fresh anchovy and a restaurant quality entrée (Bob) of whipped potato topped with seared sea bass, a bright lemon caper sauce and micro greens. With a cuzzo-prepared slightly dirty martini with a twist, I thought, “Oh word? This is how we are doing this?!” Bet!
Cut to the next day…“I wish for a lobster roll and fried clam strips”…GRANTED! Quinn and Bob returned home with a gorgeous warm lobster roll from the Oak Bluff’s queen, Nancy’s. If a buttered and toasted bun filled with an abundance of lobster meat was not enough, there were my clam strips and large fried shrimp to go in on. I took in every moment of it and I am holding it in the memory banks for further review in the winter.
There are more wishes to be eaten and to tell you. Tune in next week!
Stay safe, wear a mask, eat well and thanks for reading!
Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for over 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!