Now We're Cookin'

Amazingly enough this seafood truck parks down the highway actually within walking distance of our place. The fish is incredibly just-caught fresh and so delicious. Of course, some of the names are unfamiliar (tarakihi is available all year round), but I haven't met a fish I didn't like. People always asked how Sam (the chef at my former favorite restaurant in Three Oaks, Michigan) managed to get such fresh, delicious seafood, and Denise would say in a matter-of-fact tone, "Oh, he got his start driving a seafood truck in Chicago so he has contacts." Now I know what that's all about. I can be a chef in my own kitchen with very little effort. And, of course, there's always the barbie.

http://www.nzww.co.nz/storyprint.cfm?storyID=3685151

http://www.eatnz.com/blog/

Check the Salsa Verde in the eatnz blog - he shops at Pacific Catch too.

All the food in New Zealand seems fresher and cleaner than in the US. Maybe because a lot of it is local and doesn't have to be shipped long distances. I have noticed that there are also fewer additives. More flavor in the food itself. And the eggs........they have these vivid yolks and sit out on the shelves in the supermarkets, on the racks in the cafes, on the bench in the kitchen.....never in the refrigerator. What's up with that?

We are eating winter foods which probably make you groan just imagining such heavy dining while you're all experiencing those high temperatures.

http://laughinggastronome.blogspot.com/

However, when the sun shines and the temps rise a few degress celsius, people rush to the dairy for ice cream cones.

http://www.winosandfoodies.typepad.com/

It's always summer on the coast. Hard to even imagine summer last night with the wind howling and the surf in a frenzy of activity, not knowing which direction it was going. Circles are good sometimes. And those gazillion stars are calmly looking down on it all.

Maybe you've seen this zine. It's actually from Australia, but that's just across the way and the photos alone send me to the kitchen with renewed zest (not a pun!).

http://www.donnahay.com.au/CurrentIssue.jsp?sectionid=816

Cheers.