To those using an iPhone please click this link to get you to the full blog with pictures as mailchimp has technical issues

Farm to table has been all the rage for quite a while. Clams from the bay to the table for a, not so quick, appetizer are pretty darn nice. The bay in Westhampton is a great source for clams. It is a little work, but equipped with a couple clam rakes, my daughter Jenn and I were able to dig up a dozen clams in about 30 minutes.

Our daughter Jennifer and I digging for clams at low tide

Sometimes the digging is easier than others. The whole time we were digging the other day,  I kept thinking about the expression an old co-worker at General Foods used to use: “Happy as a clam at high tide”. The guy was very impressed with his Harvard MBA. I can’t remember the guy’s name, but when digging for clams at high tide, I remember him.

Simple Baked Clams

1 dozen clams

½ cup Panko bread crump

¼ cup butter

1 cup grated Pecorino Romano cheese

1 tablespoon pesto

2 tablespoons Italian parsley chopped

2 cloves garlic minced

1/3 cup salt in 1 gallon of water (to purge clams of sand)

Preheat oven to 400 degrees
Place clams in salted water (1/3 cup ton 1 gallon water) for 20 to 60 minutes to purge clams of sand
Place clams in a pot cover with water. Bring to a boil and let simmer for 5 minutes until clams open. As the pop open pull them out of the water and place them on a baking sheet to allow to cool. Once they are cool, pull off one shell and cut the clam muscles to remove the meat from the shell, placing the loose clam back on the half shell (See the stories below)
Melt butter in a small pan and add garlic and simmer for 10 minutes on a low heat
Add panko, ½ cup pf Pecorino Romano and pesto combining to a course mix
Place a teaspoon on the crumb/butter mixture on top of each clam, then top with generous sprinkle og cheese and then bake at 400 degrees for 10 minutes

Cutting the muscles is important

We once went to a very nice wedding on the Ocean. Our friends have done extremely well (Chairman of a large Corporation) and had a beautiful wedding for their daughter on the beach. No expense was spared at the wedding and there was a wonderful raw bar at the reception. One problem, the staff had only cut one side of the clam muscles. Here were all these beautifully dressed guests in their Sunday finest trying to eat their clams without leaking cocktail sauce on their clothes because the clam muscles hadn’t been completely cut. The moral of this story, all the money in the world won’t save you from a mess if you don’t cut the clam muscles.

A wonderful wedding raw bar with both clam muscles cut

Mary On The Half Shell

This statue is very popular in the Italian neighborhoods of New York. When our kids were younger we used to always go to New York at Christmas. One of our family traditions was to drive around with my buddy John Nangle to look at Christmas lights. Uncle John  was quick to point out tacky displays of nativity scenes which he called “Holy Molies. John’s favorite level of tackiness was when a yard displayed a tacky daily double of both a set of “Holy Mollies and Mary on the Half Shell”.

Mary on the half shell statue

The kicker to this story is that one year when our son Brian was about 9, we came back from New York to Memphis to view lights. Our neighborhood had a lighting contest each holiday season. After viewing the lights with Uncle John in New York and the winners of the contest in Memphis, Brian proclaimed: “Dad…to win, next year we need TACKY”.

Brian and his son Declan on the other side of the dunes from the Bay

 

At the end of the day, there is something pretty special about fresh ingredients

If you enjoyed this blog and similar other stories/wine group/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

 

To those using an iPhone please click this link to get you to the full blog with pictures as mailchimp has technical issues

Farm to table has been all the rage for quite a while. Clams from the bay to the table for a, not so quick, appetizer are pretty darn nice. The bay in Westhampton is a great source for clams. It is a little work, but equipped with a couple clam rakes, my daughter Jenn and I were able to dig up a dozen clams in about 30 minutes.

Our daughter Jennifer and I digging for clams at low tide

Sometimes the digging is easier than others. The whole time we were digging the other day,  I kept thinking about the expression an old co-worker at General Foods used to use: “Happy as a clam at high tide”. The guy was very impressed with his Harvard MBA. I can’t remember the guy’s name, but when digging for clams at high tide, I remember him.

Simple Baked Clams

1 dozen clams

½ cup Panko bread crump

¼ cup butter

1 cup grated Pecorino Romano cheese

1 tablespoon pesto

2 tablespoons Italian parsley chopped

2 cloves garlic minced

1/3 cup salt in 1 gallon of water (to purge clams of sand)

Preheat oven to 400 degrees
Place clams in salted water (1/3 cup ton 1 gallon water) for 20 to 60 minutes to purge clams of sand
Place clams in a pot cover with water. Bring to a boil and let simmer for 5 minutes until clams open. As the pop open pull them out of the water and place them on a baking sheet to allow to cool. Once they are cool, pull off one shell and cut the clam muscles to remove the meat from the shell, placing the loose clam back on the half shell (See the stories below)
Melt butter in a small pan and add garlic and simmer for 10 minutes on a low heat
Add panko, ½ cup pf Pecorino Romano and pesto combining to a course mix
Place a teaspoon on the crumb/butter mixture on top of each clam, then top with generous sprinkle og cheese and then bake at 400 degrees for 10 minutes

Cutting the muscles is important

We once went to a very nice wedding on the Ocean. Our friends have done extremely well (Chairman of a large Corporation) and had a beautiful wedding for their daughter on the beach. No expense was spared at the wedding and there was a wonderful raw bar at the reception. One problem, the staff had only cut one side of the clam muscles. Here were all these beautifully dressed guests in their Sunday finest trying to eat their clams without leaking cocktail sauce on their clothes because the clam muscles hadn’t been completely cut. The moral of this story, all the money in the world won’t save you from a mess if you don’t cut the clam muscles.

A wonderful wedding raw bar with both clam muscles cut

Mary On The Half Shell

This statue is very popular in the Italian neighborhoods of New York. When our kids were younger we used to always go to New York at Christmas. One of our family traditions was to drive around with my buddy John Nangle to look at Christmas lights. Uncle John  was quick to point out tacky displays of nativity scenes which he called “Holy Molies. John’s favorite level of tackiness was when a yard displayed a tacky daily double of both a set of “Holy Mollies and Mary on the Half Shell”.

Mary on the half shell statue

The kicker to this story is that one year when our son Brian was about 9, we came back from New York to Memphis to view lights. Our neighborhood had a lighting contest each holiday season. After viewing the lights with Uncle John in New York and the winners of the contest in Memphis, Brian proclaimed: “Dad…to win, next year we need TACKY”.

Brian and his son Declan on the other side of the dunes from the Bay

 

At the end of the day, there is something pretty special about fresh ingredients

If you enjoyed this blog and similar other stories/wine group/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

 

NOTE: To those using an iPhone please click this link to get you to the full blog with pictures as mailchimp has technical issues

 

My father died on Father’s day, June 18th 1995. A few years ago, on father’s day, my son Brian suggested that we come up with a list of my dad’s  (pop-pop to the grandkids) lines. A good example of one Dad’s lines comes back with this memory. Dad would take me to his college and his co-workers would comment that I look like my father and he would say: “We all have across to bare”. Some might say that apples don’t fall far from trees. While I have no where near is language and writing skills, I definitely bare the cross of his twisted sense of humor.

As I put this list together at my son Brian’s request, the realization hit me that these lines are multi-generational. One vivid example is the line my father used when he would say

There are two common spellings of the Kenny name, with and without an “e” between the n and the y. Dad would say: “Never trust an “ey” Kenney because they are probably from the north of Ireland”.

The problem with this line is that his mother was from the North of Ireland. It is proof that the line passed down from his father who was from Tullamore in central Ireland

At this point, I am pretty sure, 4 generations have used this line

THE LIST

At dinner he would randomly ask: Can I ask you a personal question? …Can you pass the salt?
In reference to his carpentry skills, he would say: “Carpentry, I can do it, but it looks like I did it”
About his carpentry in general…”Paint covers a lot of sins”
In refence to a Broadway musical he would say: “You know it is a good musical when people are humming the tunes as they leave the theatre”
Every time he ate at a Chinese restaurant, he would open his fortune cookie and pretend that it read: “Help I am a prisoner in a Chinese bakery”
With no reference: He would say things like:

You hold the baby I’ll shoot the baskets
You with the sneakers…out of the pool
Blood and guts all over the floor…I told you the baby wouldn’t bounce.
Bread bread they cried and the curtains came down with a roll

On seeing a Lazy Susan on the table, he would say, “Susan’s’ got a bum rap”
He would tease the grandkids (and my mother) by saying: “Mom-mom is on the roof in her panties again”
…He would refer to Parmesan cheese on pasta as” Snow on the roof”
When introducing mom-mom to a stranger when they were in their 70’s: Let me Introduce you to my first wife
God only made a certain number of perfect heads, the rest he put hair on.
The difference between a good haircut and a bad haircut…is about two weeks
He didn’t curse on the golf course, but he would say: Your mother’s mustache
About NYC mayor John Lindsey “He is filled with dilutions of adequacy” Quoted in the NYT for John Marchi’s obituary. Marchi was his best friends from the 3rd grade on. John was Conservative Republican state senator in NY for 50 years. Ran for mayor of NYC twice and lost both times to John Lindsey, Dad, a liberal educator, was his speech writer. Go figure…
About his finance guy at Pace: “He knows the price of everything, and the value of nothing”
About my two older sisters… He said the first word he taught them was “ELOPE”. And, for their 16th birthday he bought them ladders
Your mother is the “Brains of the operation”. Mom had the equivalent of 3 master’s degrees. Dad had a doctorate. Mom never got a doctorate
Under your arms its… “semper agusto” and inside joke with John Marchi
About dinner: “Not bad considering that you threw it together”
“We are off like a flock of turtles”
While he was waiting in the driveway for mother to leave: It won’t be long considering that she still needs to vacuum the kitchen
About mother ordering a poached egg for breakfast: They can make any egg in 5 minutes except for a poached egg. Order a poached egg and you should expect a half hour wait. They have to research the recipe. they need to find the egg poacher…
“Langsam Langsam” Pronounced Lahhgsahm or something like that…   for slowly, slowly.
Here’s one that wasn’t frequent, but I will never forget it: when mother walked out in her long blue and white dress at my wedding Daddy said: “Jesus Christ Dorothy you look like the BVM.”
Bread, bread, they cried and the curtain came down with a roll
The cut off the thumb trick
He used to say this to his granddaughters Jennifer and Katie when they were barely more than toddlers and he would be calling them from his bedroom after knocking on the wall-“Where is she?” In a sort of sing song voice.  Katie used to call it the knock knock game. When Pop-Pop died that is what she lamented : “but who will play the knock knock game with us?”
Whenever he saw a tee shirt saying: PHYS ED…he would say there they go talking about me again
Never leave a job before you have another
No matter how bad your job is, at least you are not selling used cars
On career advice: Dad was an college dean and professor, mom was educator as were many others in the family. When it was time for me to set a direction for my career dad told me: “Kid, everyone in this family is a teacher, but you will do a lot better in business. Trust me, I work with a lot of businessmen, they are not that smart and they make a lot more than teachers”. At the time, dad was the dean of a business school
He taught me to keep golf score by 5’s. 9 X 5 =45. The good news, to this day I can look at a scorecard in seconds and tell you what you shot. The bad news it takes the focus away from par
Mercy buttercups instead of merci beaucoup
“Tower of Jell-O” In reference to my ability to handle pressure on the golf course, long before I worked for Kraft
Actors have it made. They are never out of work. Never unemployed. They are between engagements. It sounds good
Paul’s nickname Lu. Short for Luap or Paul spelled backwards
On the golf course we would be waiting for the group in front of us to get out of the way and dad would say: “You might hit them, but you won’t bruise them that too bad”.
Referring to how I cope with pressure on the golf course he would say: “Don’t worry, he folds like a cheap suit”
Referring to certain of his least favorite corporations, he would say: “They are like Barney’s men’s store, they have 6 floors of empty suits”
Dad would refer to mom as the “War Department”. As in: Do you want to go out to dinner: “Don’t ask me you better talk to the WAR DEPARTMENT”.
He is a good kid he brings home everything he steals
He would say that mother would intentionally serve dinner late because when she did serve it people were so hungry that “Even the wallpaper would taste good”
House on dune road look like they were designed by Frank Loyd WRONG.

Happy Father’s Day Dad!

If you enjoyed this blog and similar other stories/wine group/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.