Blending together rather than in

The holidays make it ever more evident that time has moved forward. Past the awareness that Santa was watching you while you mentally counted your lumps of coal, past the time when opening a present before Christmas was forbidden, past the heartache of family members no longer sharing the time in physical presence with you, past the years when some food products were store bought because you burned what was to originally be served...past so many memories, but memories not forgotten. To be here in the "now" part of living makes the planning, preparation and delivery of a blended "family and friends" affair during the holidays an affair to remember on so many levels.  First it's the initial act of urging everyone to gather, foregoing or bringing their respective traditions and activities to a location either central to travel or neutral in origin.  (Sidebar: When one lives in a warmer temperature than most everyone invited there's a greater likelihood of success). Then its the continual assurance that everyone will find the activity enjoyable, that they won't go hungry and that it truly is a season to be merry. Next it's actually doing it, the blended gathering, even if only 4 people on one side of the family show up (or 10 guests  beyond your original headcount of 10 appear at your door step) and repeat the event year after year.  What comes with the experience is recognizing that most people in general will show up for the food component of whatever  you plan.  That has become my most favorite part of blending, from the initial requests for food items, what we call Operation Name Your Holiday Food~those that desire a dish, but have no intention of ever cooking it get the opportunity to list an item, those that have their traditional favorites simply list it and commit to making it, and those who want to try something new in a hospitable environment give it a whirl.  I made a point this year to blend several traditional offerings (All of my dad's favs: cornbread stuffing, Italian green beans, egg nog~super sweet and spiked varieties, ham) with some unique side dishes (I for one relish the hospitable part of the occasion where even a flopped dish gets recognition for the attempt). I'm blending together a couple flavor favorites myself with one particular dish this year, Black-eyed Pea Salad with Tomato and Pineapple. The recipe hales from Elizabeth and Alexis Terry's Savannah Seasons cookbook, the recipe link is an archive from a local publication Savannah Now. The delightful blend of flavors in this side dish will go nicely with many of the holiday entree choices this year (Stuffed Turkey Leg, Pecan Pork, Brisket, Salmon Fish Fingers).  It's not about blending in, it's about blending together a great many people, aromas, flavors in a spirited occasion set yet to transpire but eagerly anticipated for the memorable moments to unfold.

So long oysters. Hello Soft Shell Crab!

By this point in the year those of us living in the Lowcountry have had our fill of oysters (well, maybe not everyone) so the inclusion of a new item on many local restaurant menus in April is cause for some celebration. During what I would call a short lived period there is a delicacy that is coveted by many coastal dwellers. Actually we are simply taking advantage of a reoccurring phenomena found in nature. That is, the period of time when crabs have molted their old exoskeleton and are still soft...Soft Shell Crab. Just this past week I noted that Plums and Saltus in Beaufort and Pour Richards in Bluffton have shouted out they are serving the softies. The Town of Port Royal actually takes the celebration to the old village streets every year (this year, April 23), brings the music (featured this year are the Headliners) and food frolic for it's 8th Annual Soft Shell Crab Festival. Believe it or not I've never prepared soft shell crab at home, I've done many a preparation with the hard shell version, but never ventured here. I went for the cookbook authored by the woman who introduced me to my first soft shell crab entree...Elizabeth Terry. Specifically the cookbook authored by Elizabeth and Alexis Terry in 1996 called Savannah Seasons. I believe Elizabeth Terry retired from her restaurant Elizabeth's on 37th the year the book was published, but I suspect the next generation of cuisine at the locale includes soft shell as a seasonal item.

Tips for dressing(cleaning and preparing)soft shell crab: http://www.ehow.com/video_2339408_clean-soft-shell-crab.html