|I'm still here, but caught in the rip current of a perfect storm of preparing for the Cedar Key Seafood Festival this weekend (our big fundraiser for school) and the end of a 9 week grading period and all the extra work that involves.|
ALMOST every night I come home and make gallons of St. Augustine Minorcan style clam chowder for the seafood festival. Selling clam chowder helps to fund our science department ... my teacher budget for the entire science department is $75 this year, so you can see how a fund raiser like this festival is do or die for us.
Come out and have a great time!
The weather should be almost festival perfect this weekend ...
... and my chowder always is.
|All this chowder cooking and paper grading has interfered with my posting of course, but we are still taking time out to eat well.|
Those are wild caught Mayport shrimp, cajun seasoned, skewered, and ready for the broiler.
They were awesome.
Nature posts to come, but in the meantime, take a drive to Cedar Key this weekend and eat some marine animals!
See you there!