It's hard to know where to start after such a long absence from blogging. Do I just continue as if I never took a break, or do I explain the break? The two are kind of tangled in this post, so bear with me. First the food! For years we have celebrated both the beginning and ending of summer on Cape Cod by eating lobster every Memorial Day and Labor Day.
This summer has been so hot, I thought lobster rolls would be a better choice than our usual steamed lobster. I even published the fact that we would be eating these lobster rolls along with this photo and recipe in the local newspaper. That's how sure I was of our menu.
The Kitchen Genius had another idea. He wanted to play with fire.
And he wanted meat! Steaks to be exact.
Add some freshly dug potatoes from our garden, roasted in the oven, and dinner was complete.
As for the break: I am a writer by profession who blogs as a hobby. I briefly flirted with the idea of trying to earn money from my blog in the early days, but quickly decided that since this is more personal than my other writing, I didn't want to clutter it up with ads, etc.
This summer my professional writing life has been busier than ever. I was a regular contributor to four newspapers and three magazines and had anywhere from six to ten deadlines a week. I was literally writing every single day and night and blogging fell by the wayside.
I wrote alot of fun stories this summer, but the ones that satisfied my blogging urges the best were the short weekly stories, complete with recipes and photos, that ran in Cape Cod Day about how to cook the local seafood. (Sample here.) It was exactly like writing a blog post (only without the fun feedback!)
It was supposed to just be a summer job, but my editor liked the stories enough to offer me a weekly column year round at their mother ship newspaper, The Cape Codder. She also told me she would include a link to my blog, so I'd better get blogging. And so I have...it's so good to be back.
KG is the master of the fire, so I'm including the lobster salad roll recipe I originally planned to make. I like the flavor of lobster to shine through without gunking it up with too much mayo.
Lobster Salad Rolls
4 cooked lobsters (1 1/4 – 1 1/2 pounds each)
1/4 cup finely diced celery
1/2 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
2 teaspoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
2 teaspoons of mayonnaise
Salt and pepper to taste
4 New England style (top sliced) hot dog buns
1 tablespoon butter
Take all the meat out of the lobsters and cut into chunks. Mix celery, lemon zest, lemon juice, parsley, olive oil, mayo, salt and pepper in a bowl. Add lobster and toss lightly until lobster is coated with sauce.
Butter sides of hot dog rolls and grill until golden on both sides. Divide lobster meat evenly among the four buns and enjoy!