Had Ida known…
Cold, steady, torrential downpours call for good pieces of kit. Hard working, hard wearing layers to protect the investment clothes which lie beneath keeping you warm, cozy and faultlessly stylish. Think of Sean Connery unzipping the wetsuit to reveal his white dinner jacket.
I love my Barbour jacket. It’s the Bedale, the riding length, and not the more practical Beaufort. In other words, too short for this kind of nonense. I’d end up smelling of wet tweed…. not a good thing.
Thanks to Meg at Pigtown-Design who mentioned her foul weather coat and reminded me that I had one stashed in the back of the closet. It’s a Superior from Australia, a gift from my mother who is always concerned that I am keeping warm and dry. This coat fits the bill. Full length, it features a strap that secures around the trouser leg (or Wellie in this case) to keep the coat covering your thighs and shins during your cattle drive. Or when you are forced to finally take out the garbage. Even the dog wouldn’t accompany me. I was swimming to get to the Supercan.
Not an appetizing image, granted. But it did call to mind the following recipe for our local Cobia fish. Delicious, relatively inexpensive and very, very easy to prepare, wild Cobia has a naturally sweet taste thanks to a diet of crab and shellfish. And since I grew up eating shellfish covered in Old Bay, what better spice to sprinkle over their natural predator? Revenge, is sweet.
The Easy and Elegant Life Cobia à la Eastern Shore.
Cobia Fillets or Steaks
2 or three squirts of Balsamic Vinegar Salad Spray
Liberal Dose of Old Bay Seasoning.
Fresh Lemon Juice (to garnish with after cooking)
Salt & freshly cracked black pepper
Rinse fillets, pat dry, spray with the Vinegar spray, sprinkle with Old Bay and dot with butter. (A good trick is to spray the fillet with butter flavoured cooking spray and then season — the spices stick beautifully and cuts down on calories and fat.) Broil or bake at 400ºF until bronzed and flaky. I believe our fillets (about an inch thick) took five minutes a side under the broiler.
Accompanied by roasted brussel sprouts, turnips and sweet potatoes tossed with a mixture of truffle and olive oil, liberally sprinkled with sea salt and pepper.