When I was a child, I lived in Woods Hole about 3 years. Very cold winters and at that time, no girls wore slacks so I still remember that cold wind blowing up my skirt. How times change! I came to love those greasy cones of whole belly fried clams in Buzzard’s Bay. In 2012 my best friend and I flew to NYC for a few days, took the train to Boston, (Modern for Italian pastries) rented a car and ate our way through the Cape and NH and Maine, eating at lobster pounds, Wiscasset, etc. Lots of lobster rolls (warm with butter) and whole belly fried clams … he took right to them. Only one place … Woodhouse … in SF flies them in but they now cost $40 a serving, too expensive for me! (He adored Nantucket, the opposite of the Tenderloin where his corner market is located (City gives him Narcan free to use in emergencies) He wanted to live there but I thought it would bore me after one week.)
It’s been forever since my last visit, so I had all but forgotten Atlantic Spice Company in North Truro MA. I wouldn’t have been aware of the place if a friend from Provincetown hadn’t suggested it. I recall the spices being packaged in no-frills bulk format bags, though I notice smaller 2.5 ounce quantities on the website.
Perhaps worth a wander if you’re already in the area—though my experience may not reflect current reality.
Atlantic Spice Co. in North Truro is definite worth stopping at if you’re in that area. Too far from where we live to be convenient for a short notice item. It’s a fun place for foodies to shop!
If I was Queen of the World, thanksgiving turkey would always be thighs and drumsticks
They really ought to be different terms.
So should carbon monoxide and dioxide. Or ethyl and methyl alcohol.
The Brits have that handled: baking powder and bicarbonate of soda (bicarb when brief).
I make sure those two are in distinctly different containers, well labeled.
Thanks for your great memory! We used to go to Chinatown for Roast Goose on New Years Eve (a silly family joke about Sylvester and Tweety-Bird) but the resto closed and roast goose became hard to find.
As for the duck recipe - I actually have that Cookbook with the Recipe. Its a wonderful cookbook (maybe it was a CH COTM at some point, with some favorite recipes that I had forgotten were there - including a terrific perigord walnut cake with prunes (good for using up my prunes soaked in armagnac. I think it was a great time for cookbooks. Thank you so much for mentioning it.
I am going to trust that I will find our Christmas dinner meat at a market in Eastern Pennsylvania Dietrichs, which has all manner of good things in their freezer and which is right on our route. https://dietrichsmeats.com/index.html
Linking
Here is what happened - goose.
