In Pennsylvania, Exploring Wyeth’s World - NYTimes.com

In Pennsylvania, Exploring Wyeth’s World - NYTimes.com:

by Geraldine Fabrikant

Wyeth in 1964

For nearly 60 years the artist Andrew Wyeth spent every fall and winter in Chadds Ford, Pa., among the hills where colors changed from tawny to russet, and — in the dead of winter — to a sharp, brittle white. Here, in the place where he was born, his fascination with the landscapes and the people never flagged.

Kuerner Hill - a favorite spot

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Elwyn's Wharf

The Salt Pond Rd. crosses the Meduncook River from Friendship to Cushing, Maine.  Off-season Mr. Huper stores his traps on the salt pond side of the stone causeway bridge.  His wharf, and old landing, are across the road on the Friendship side of the river.  It is the last navigable point on the Meduncook - and only at mid to high tide.  Today we are two days after the full moon. (94% of full - waning gibbous)
All but the last shot is taken at lower  high water, predicted to be 10.2 feet.  Last night the predicted high was 11.68 feet just before midnight.  The wharf has been swamped, carrying away decking, and one of the stringers.  
The old rail-way, cradle, anchor, and winch house are a bit of industrial archeology.  Part of the cradle is the now crumbling gate.
But don't be misled.  This is not a defunct operation.  Modern cranes and trucks have made the old winch and drydock cradle inefficient.  Hundreds of yellow wire lobster traps are stacked across the road waiting for Perseverance, to be loaded on deck, baited and returned to the Muscongus Bay, Gulf of Maine.  - GWC

click on pix to enlarge and for slideshow

railway

The Salt Pond Rd. bridge

The Salt Pond drains into the Meduncook River

J.P.'s Shellfish Flying Point Oysters _ Maine

We had a half dozen Flying Points this evening.  Just as described below.  For more oyster culture, check out J.P.'s Oyster Gallery 
J.P.'s Shellfish Flying Point Oysters:

Flying Point oysters,  Maquoit Bay, Freeport, Maine
 (N 43’84”/W 70’02”)

If you have your heart set on a true large choice oyster…I have two words for you. Flying Point. The spat which will become Flying Point oysters (Crassostrea virginica) are started in a series of upwellers located off of Freeport, Maine’s where the Royal River empties into Maquoit Bay (N 43’84”/W 70’02”), and a ceaseless flow of cold, briny, seawater is delivered to the pristine estuary via the Gulf of Maine. These upwellers contain pumps which draw nutrient rich waters up from the depths to feed the hungry little oysters. Not only do the upwellers provide the oysters with nourishment, they also take the oysters out of harms way, as well as keeping them corralled. Once the Flying Points reach an inch and a half or so in length, they are removed from the protective confines of the upwellers, and are then planted on the hard-packed floor of the bay. This bottom culture facilitates thickening of the valves (shells), which pays off dividends when it comes time for shucking. Shells of the Flying Points are robust and chip/splinter resistant, and should go a long ways in helping even the greenest raw bar staff put together an aesthetically pleasing presentation. 
Shells of the Flying Points are bright, clean, and are virtually devoid of any bio-fouling. A quick rinse and or a gentle scrub might be in order prior to serving, but that should be the extent of it…But that should be more or less to be expected of any oyster which spends an appreciable time in a bottom culture. So back to where we began…The Flying Points are large-ish…I’m talking three and a half or so inches in length. It bears mention that there is a finite number of these available on a weekly basis, and as such, pre-orders are greatly encouraged. The Flying Points meats are as impressive as their shells. Full bodied and plump, they will work equally as well the half shell or in any hot application. Flavor wise…This time of year the Flying Points have a mild salinity and a clean fading finish. As the weeks go on, expect more brine up front and a simple sugar finish (as the oysters rebuild their glucose reserves).


Please email info@jpshellfish.com or call 207-439-6018 for more information on this and or any other J.P.'s Shellfish product or servic
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Broad Cove, Cushing, ME - rainy day

Broad Cove, St. George River, Cushing, Maine

Schooner `Alert', Bailey Island, Maine

What a difference a coat of paint can make.  The crew of Alert did a great job during the winter haul-out 2013 at the Lyman Morse yard, Thomaston, Maine.  An old U.S. Customs schooner, Alert sails daily in the summer from Harpswell, Bailey Island, south of Brunswick, Maine.

Japanese 80-Year-Old Oldest To Summit Everest

I don't think I'll try it.
Japanese 80-Year-Old Oldest To Summit Everest:




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J Boats race in St. Bart's

Maybe they should race these J Class boats in the America's Cup. 
Video by Onne Vanderwaal  Thanks to Stephen Lirakis

Massive Fuel Barge Fire In Alabama Extinguished

Massive Fuel Barge Fire In Alabama Extinguished:


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Pasta with clams - Flexitarian

Pasta with Clams

by Mark Bittman

The key here is the decreased amount of pasta per serving: about 75 grams (3 ounces), which turns out to be satisfying without bloating. Serve with a salad and a vegetable, and you’re set.

TOTAL TIME

30 minutes

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INGREDIENTS

• 24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
• Salt (probably not much) and pepper to taste
• 12 ounces long pasta, like spaghetti or linguine
• 1/4 cup olive oil, or more
• 1/4 teaspoon red pepper flakes, or to taste
• 2 cloves sliced garlic, or to taste
• Chopped fresh parsley for garnish

PREPARATION

1.

Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don’t need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.

2.

After the clams open — it could take as little as 10 minutes — uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they’re big.

3.

Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.

4.

Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

YIELD

4 servings

Richie Havens 1941-2013

Here comes the sun, just like a woman, freedom.  Nobody sang them like he did.  Richie Havens opened Woodstock.

Richie Havens at Woodstock 1969