Tuesday, December 4, 2007

It's Time to Celebrate!



Marking the start of the Holiday season, commercial crab fishing opened on December 1st here on the north coast. On December 2nd and 3rd we got hit by the southern edge of a storm that caused numerous power outages, Internet failure and very high seas. Thank heavens our intrepid crab fisherfolk who risk life and limb to bring their succulent, glorious catch to our tables were not harmed.

Mr CC and I traditionally celebrate the beginning of the crab season with a glass of champagne and a crab apiece, simply boiled, cracked and consumed using fingers and large bibs. It's a messy job but, hey, someone's gotta do it.

Here's to the crabbers! May your catch always be a sweet success.




Copyright © 2005-2007, Christine Cooks. All rights reserved

8 comments:

MyKitchenInHalfCups said...

Love the crabs with the bubbly!
That is a wonderful tradition!

Simona said...

What a great photo!

Anonymous said...

Really nice tradition and a great photo.
Anne

katiez said...

That sounds like the perfect celebration!
Love the photo - crabs with taste, I see.

Mimi said...

What a great reason to celebrate and what a nice celebration!

My husband and I are once again enjoying the drink you introduced to us here a year ago - The Faraway, I think it was called.

Love it!

Cynthia said...

That's a nice tradition.

Farmgirl Cyn said...

Being born in Rhode Island, a simple meal of crab and champagne is right up my alley. Unfortunately, I live in Michigan now, where fresh caught crab is not an option! Thankfully, all our local grocers carry frozen whole crab! And, as a side note, I personally think champagne goes with anything...even popcorn!

Greenie Gardens said...

Having lived in Napa Valley for many years and now in Michigan you made me very homesick. What you show is the absolutely best meal in the world- even to the choice of champagne. Good for you and have a sip for me. I bet those crabs were delicious and they are never as good unless they are fresh, fresh, fresh. Also good on sourdough baguette with mayo, lemon juice and garlic, topped with cheese and broiled-yum!