Vacation Log

What is behind one's impulse to document the minutiae of one's vacation?

Friday, 8/15/14: Legal Seafoods, Warwick, RI.  Why has my mind embellished the memory of many satisfying meals here?  Satisfying crab cakes, pleasant service, but the high point of previous meals, the onion strings, was under-whelming.  Memory tricks?

Saturday, 8/16/14: Quicks Hole Taqueria, Woods Hole, MA.  This taqueria erased the memory of last year's poorly made lobster roll with its Grilled Cod Baja Bowl, a burrito without the tortilla graced with a portion of properly grilled cod.

Saturday, 8/16/14: the Seafood Shanty, Edgartown, MA.  An old standby that is not going to throw you any surprises, but is going to serve you what you expect.  Wonderfully deep fried scallops, not the least bit over-cooked.  How do these New Englanders know how to properly fry and cook fish?  Even in the places without "chefs," the cooks invariably get it right.

Sunday, 8/17/14: 7A Foods, West Tisbury, MA.  Trendy food shop that often delivers on its promise.  A tasty Pork Italiano sandwich is quite satisfying and a needed break after 3 days of fish eaten twice a day.  Its generous portion of roasted pork shoulder with broccoli rabe, provolone, ricotta salata and preserved lemon on a sub roll was much appreciated.

Monday, 8/18/14: Orange Peel Bakery, Aquinnah, MA.  A pre-beach snack is in order.  Bought a freshly baked Sunday Morning Snail pastry and a cheese and scallion scone for later.  Made a mental note to come some Wednesday for Pizza Night.

Monday, 8/18/14: Chilmark General Store, Chilmark, MA.  An old stalwart that does not disappoint with its pizza, almost as good as anything found in the City.  Delicious french bread baked in the pizza oven is always taken home.

Monday, 8/18/14: Larsen's Fish Market, Menemsha, MA.  Order your lobsters in the morning, and they will be ready for pick up at dinner time.  Lobsters are boiled to perfection.  Is that Betsy Larsen still doing the cooking?  Be sure to have at least a half dozen Katama Bay Oysters before you head home with your lobster dinner.

Tuesday, 8/19/14: Linda Jean's, Oak Bluffs, MA.  Have to have the fried scallop plate and their fantastically delicious onion rings.  I never order anything else.  Neither of these two dishes are ever going to be cooked in my kitchen.  I just do not have the knack, training, or whatever to properly fry scallops or onion rings.  Neither are ever greasy or overdone.  One secret to the onion rings is that Linda Jean's uses onions with flavor.

Wednesday, 8/20/14: West Tisbury Farmers' Market.  Breakfast at the market includes--Khen's Vietnamese summer rolls, Pie Chicks' fig & almond scones, and Bob's Bakery's cinnamon walnut rugelach.  The summer rolls have been my market breakfast tradition for 20+ years.  Khen and I have gone gray together.  The surprise this year was the quality of the scones and rugelach, both tender and rich.  I am so often disappointed by commercially made scones, that it is a real treat to eat a tender, tasty one that are as good as my own.

Thursday, 8/21/14: annual MV Agricultural Society, Ag Fair.  Pigs, horses, goats, oxen, prize wining quilts, scones, tomatoes, sunflowers, etc.  Everything that you would expect at an agricultural fair and more.  Typical fair food and local specialties: the West Tisbury Fire Department's hamburger stand, Deon's Jamaican specialties (fried conch), Local Smoke Pulled Pork sandwiches (served with a divine fresh corn & tomato salad), and Flatbread Pizza to name a few.

Thursday, 8/21/14: The Beach Plum Restaurant, Menemsha, MA.  Chris Fisher still the chef behind the stove.  Started with the Beetlebung greens simply dressed with lemon and garnished with parmesan.  The crostata of the day--fresh tomato slices with olive oil on grilled--showcased the delicious tomato.  Whole grilled fluke for two was served with head and tail intact, and garnished with roasted potatoes and a crock of aioli.  The fish seemed a minute overcooked and the aioli would have been enhanced by a little salt.  Sometimes something can be too subtle.  Finally a peach dessert that did not disappoint.  A tender cookie-like crust with sliced peaches garnished with pureed peaches.  Ahh, summer.