Yes, but the important thing is that you’re enjoying the fish you’re able to get! Sadly I’ve never had the pleasure of fresh Maine or other East Coast lobsters, thus my preference is for lobster from other parts of the world. I may indeed discover a vast preference for Maine or others, and hope to get that chance! Covid, I hope you’re in the 10th circle of hell soon!! 
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My favorite farmed is from Skuna Bay.
The fresh wild was on sale this week. I’m going to keep my eye open for wild King, and give it another go.
I have had fresh wild several times, or at least that’s what I’ve been told, but who knows who you can believe these days. People are pretty militant about salmon sourcing here in Nor Cal as well. I’m only telling you guys because you don’t know me in real life.
Don’t recall all the specifics, but I’ve had it when visiting Washington, and here in California too. I believe Norcal catches certain types locally. I think it’s fine, but my favorite is the fatty piece that surrounds the belly. @Lambchop, that part goes to the chef!
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Do try to get to New England once in lobster season!
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It’s on the short list @bcc! The rescheduled Boston/Gloucester trip, originally for Memorial Day week + 2 nights in Boston, changed to September, is cancelled now too. I’m relieved actually and am prepared to QT for as long as necessary. Determined to stay alive for more travel, adventures, and just plain living!! 
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Yes, about the belly part! Tend to avoid the tail portions, as I find them sometimes a little too flavorful of fishiness. But definitely use that part for chowders, dips, and various preps.
Meals since Father’s Day. Nothing fancy, but all good. Made a new pork tenderloin recipe, and will provide a recipe. Easy peasy & way more than the sum of it’s parts. Wouldn’t have thought the flavors would be so dynamic.
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I wouldn’t be too sure your wild salmon is really wild. Mislabeling of fish is rampant. An extreme example, to me anyway, example is Dover sole sold cheaply when the real thing is a horse of a different color as well as price. Read up on fish and know your purveyor.
For a price, Maine lobsters can be shipped almost anywhere. And, Maine lobsters aren’t necessarily from Maine. Ones caught in Maine waters generally have that stated on the rubber bands. NH and MA have lobstermen, too. I believe ‘Maine lobsters’ can be caught as far south as MD.
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I have to agree with you about mislabeling and knowledge of the purveyor. But the salmon sold at our local stores in Zurich is a notably darker red when it is labeled as wild. I do tend to believe–whether rightly or wrongly, I cannot say–that our fish is labeled with greater honesty than is the case in some parts of the States.
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Tonight wad a very summery meal - smoked whole chicken, squash and onions sauteed with brown butter, kale salad with soy vinaigrette, and cucumber salad with garden dill. All the veggies courtesy of our CSA.
COVID-10 are catching up with me, so hopefully you’ll be seeing some lighter dinners here shortly. Some protein shakes will be had for other meals til we get back to equilibrium.
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Jamaican jerk pork with Haitian pikliz (uncorked early) and rice with pinto beans. Pikliz was so good! I’m going to try to keep a jar on hand at all times. Can’t wait to see what it tastes like after two more days. I only used 2 habaneros so it wasn’t as hot as I expected. Rice was as good as the other two elements of this dish - Rancho Gordo pinto beans were cooked with garlic, bay leaves, and a bird’s eye chili, then mixed into rice while it was cooking. I’m tempted to try my friend’s sauce on jerk chicken next, but the pork was so damned good.
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wow, that’s a lot of good food!
that pie looks fabulous.
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Quick jambalaya using a boxed starter with modifications such as adding diced onion, yellow and orange bell peppers. Shrimp and smoked sausage. So much flavor and much needed comfort food. Next time I will make it spicy.
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Thanks! Pie was strawberry-rhubarb, with rhubarb from our lone plant that doesn’t get enough sun. So that was the harvest, unfortunately. First pics are lamb chops which look overdone, but were perfectly pink in the middle. The burger towards the end was a lamb burger, and also looked burnt, but wasn’t in the least. Homemade buns which stood up to the hefty size of the burger & tsatziki. I would have given your jerk meal 10 forks if I could have! Hope you have some wonderful leftovers.
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thanks! a little bit of leftovers - didn’t make enough pork!
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I tried to reach through the phone to take a little bit of that pork .
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Extraordinary absoluely.
What happened to your Persian ?
So sorry to see he or she is under the weather !
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(It’s the Irish in me speaking…)
Scrumptuous looking potato plate. Twice baked? Plus nibblers?
Thank you @Barca!
Our cat Gucci is fine. Mrs. P just washed his face and didn’t want him to lick it off and get dirty so fast. She puts some special whitener around his eyes and he licks it off as soon as you take the collar off.
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