Well, I have to admit, that felt good. During my week at the beach, I squeezed in a little bit of work but managed to enjoy the hot sun and cold Atlantic without interruption, for the most part, at least. We ate well, practically living on crab—legs, steamed; cakes, broiled—and beer—Corona and Hefeweizen, so good after a day spent breathing in the salty air.
In keeping with the mode we’d established, one of our favorite meals used fresh produce and seafood, prepared as simply as possible.
Steamed peel-and-eat shrimp with a squeeze of lemon and a dab of cocktail sauce, plus a few cold beers…
…a setting sun…
…followed by scallops, gently seasoned with salt and pepper and pan-seared in butter; littleneck clams, steamed in beer, garlic powder, a touch of basil, and more salt and pepper; thick slices of ripe, heavy tomatoes, drizzled with balsamic vinegar and a sprinkling of (even more) salt and pepper; fresh corn, picked up at the same farm stand as the tomatoes, perfectly sweet without any accompaniment, but even better with a bit of butter, and, you guessed it, salt and pepper.
See a trend?
Back-to-basics eating, rounded out with local blueberries for dessert.
I miss it already.