LONGLEAF STORIES

full circle in the hundred acre wood

Roast turkey. Turkey sandwiches with triple cranberry sauce. Turkey soup. The handwriting was on the wall, and so it came to pass.

I’m beginning to long for some boiled shrimp or crabclaws, or maybe pompano baked in parchment paper.

Earlier this week, on Wednesday, there wasn’t time to trek into town to Joe Patti’s seafood for the real deal, so I looked at the grocery store fish section. Farm-raised catfish fillets usually rate a minus zero on my appetizing-meter, but these looked like actual fresh fish, and I decided to. . . um. . . bite.

Oh, baby. They were terrific! Drizzled with olive oil, sprinkled with oregano, then smothered with sliced sweet onion and decent winter tomatoes, and baked for twenty minutes in a moderately hot oven.

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