Hello & Good Morning!

[kdfrawg]

It is fairly easy to identify a smart person as fancy, and you are definitely a smart person. But I don't think, from what little I know, that fancy is in your genes. Which is not to say that plain is there, either. Instead, what stands out to me is that you are a genuine person.

[Diane Amberg]

 Thank you.....I think?!

[kdfrawg]

< nod, nod >

That was definitely a pleasant interjection, delivered in a calm, reasonable tone, clearly meant as positive input, as well as being distinctly proprietous.

That may not happen again soon.

You're welcome.

[Rudy Taylor]

Are we talking genuine Chesapeake blue crab?

If so, I'm already slobbering on my keyboard. Love 'em.

The question is, bringing it back to Elk County, can you get excited about a big plateful of bull fries?

[Diane Amberg]

 Yes, we get the gen-u-wine thing, not those "artificial, imitation, simulated, fake" ones. (That was from my grandpa again.) The deeper sea version are even prettier. They are a much brighter blue and the claws have bright red tips.   

[Jo McDonald]

Why Oh Why am I reading this post at 11:27 AM?  I am sooooooo hungry for crab -- it is confort food in the finest form.  Darn it --- I guess I will go get a bite of something to take my mind off what I would really, really, really love to be biting into.  With melted butter drippin' off my chin of course.
Diane -- you are the envy of the hour.

[Ole Granny]

Years ago I consumed a soft shell crab in Galveston.  May have been the frame of mind but I have never tasted another one quite as good as that one.  Had some in New Orleans that were so tough you could not chew it.

[Diane Amberg]

 If it was tough, then it should not have been called a soft shell, it had been allowed to "wait" too long.
     Jo, I'm sorry if I made your stomach growl. If it makes you feel any better, crabs are very expensive this year. We have a cheap source, but retail on the open market right now, around $180.00 a bushel!!!! You probably wouldn't buy any, anyway.

[kdfrawg]

I commend you to the following menu from the Crab House on Pier 39 in San Francisco:

http://www.crabhouse39.com/pdf/crabmenu.pdf

[Rudy Taylor]

Well, for me, I'm looking forward to a hamburger at Lila's Cafe in Piedmont tomorrow after I attend the ribbon cutting for Highway 99.

Diane, you just gotta stop making us hungry for something we can't have.

Ever eat rattlesnake steak or brains and eggs?  Now, there's some prairie fixins!

I know, I know ... I'm beginning to sound like Festus Hagin.