Soft Shell Crab Roll

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I love soft shell crabs.  Fried, so the legs are crunchy and the body is crispy on the outside and soft on the inside.  They're seasonal items – you can only get them fresh some time in the spring, but one of our local grocery stores has them flash frozen year 'round, so every once in a while I get some and make sandwiches.  Usually with some arugula and a spicy mayo on a soft roll.  Aahhhh.  Good stuff.

We Interrupt This Photo Essay on Last Night’s Dinner Preparation…

So yesterday Bill (mainly Bill – I was soft shell crab fry cook, dishwasher, and photographer) prepared this absolute FEAST of Japanese food.  Primarily sushi – related things, but not just that.  I'll post the recipes separately, because there are too many to cram into this one post.

But after the meal, and after the clean-up, I uploaded the pictures I'd taken while the meal was being prepared, and what struck me funny were not the pictures of the food, but the unexpected pictures that showed up here and there in between the chronology of the food prep.  Basically what happened was while Bill was making the soft shell crab maki rolls, and I was taking pictures of them, Alex yelled from the other room "Mommy!  Come quick!  The sky is pink!"  And so I just peeked out the kitchen window, saw that yes, the sun was setting and pink clouds dotted the sky, and took a quick step outside to take a few pictures before the pinkness was gone.  Alex knows I will to this, so he is vigilant.

So here's an example of my viewing experience…