"Crustaceans"

Oil on museum quality ampersand gessobord panel 8" x 8"

Baltimore has long been called "the land of pleasant living" in advertisements for National Bohemian beer. Natty Boh being the proper drink of choice to wash down a dozen steamed crabs. Tossed unceremoniously on brown Kraft paper or on yesterdays news, these steaming hot crustaceans are what makes living in Maryland so special. In New England, arthropods are treated more upscale, often accompanied by a tenderloin filet and a fine Cabernet. The French take seafood to yet another level, pun intended. Their "plateau de fruits de mer" is a thing of beauty. Assorted shellfish and crabs are artfully arranged on a tower of ice filled splendor. You can find these in just about every brasserie in Paris. I hated to deconstruct these glorious edible works of art, although they were delicious.

"Newport Lobster"

Oil on museum quality, archival ampersand gessobord™ panel - 6” x 8”

My first job, years ago, was a crab steamer in Baltimore. I was in my teens and although I enjoyed the independence that those first meager paychecks brought, I was not comfortable sending thousands of crabs to their death every night when I opened that steam valve. I resigned myself to my place on the food chain and took comfort in the thought that they gave themselves to a greater good. However, my heart wasn't in it and soon, when an opening came up, a found myself in the kitchen as a short order cook and my love of food and cooking began.  

 

I was in Newport, Rhode Island last week and met two of these guys up close and personal. Thankfully they steamed them on the dock for us.  Even with my notorious past with crustaceans, I don't have the heart to plunge one of these guys into boiling water.  That said, they were delicious.