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I was making lunch today, and heard in the distance a rumble, like a truck or train passing. Then it got louder and louder, and as I was wondering if a military helicopter might be around, the house started to shake a bit and I figured it out.

NASA launched their Gamma Ray telescope today. It was a pretty big Delta rocket, and went southerly enough that the sound rumbled in pretty powerfully from offshore.

Unfortunately, there were a lot of low-level clouds, so I didn't get a good look. Still, pretty cool living this close to the space center.

Grouper with a Blue Crab Sauce Supreme and Plaintain Crackle

Christey joins a for-fun photo expo every month on Flickr where food is the subject. This month is a diptych, "From the market to the table". The idea is a picture of food at the store (or soon after), and a picture of a prepared meal using that food ingredient. There are bonus bragging rights for getting the ingredient from your backyard.

So, I immediately thought of something with blue crab (because my tomatoes are still green, and my jalapeño plants are still tiny because I planted them too late, and my French herbs are refusing to grow in the Florida sun), so I threw the trap in the canal. I was already thinking of the crab as a rich sauce, using the shells for a brief stock. It's firmly grouper season in Florida -- you can't go to any fish market without tripping over a dozen grouper heads -- so I used that as the main fish. As usual, though, I think the sauce would go well with any large white fish, like halibut or maybe cod, or one of my favorites (and fiendishly hard to get in Florida) hake. Given the blue crab theme, it would probably go pretty nicely with a nice striped bass, too.

I made a sauce supreme from the crab stock, used some roasted red jalapeños and cilantro and lime to kick it a little Caribbean, served it with pan-seared grouper with the crab meat as a garnish, and crispy plantain bits over the top for some texture and fun.



( Who needs Top Chef when there's a photo expo involved? )