It was all an innocent outing to the shore. Karen and I spent the weekend out at South Bethany, Delaware, at the beach house of brother in laws family. Nice place right one the beach, went to sleep Saturday night with the lullaby of the surf's rhythm. After a long hike on the beach and a some very nice rum drinks served up by Roger, sleep was easy.
Sunday was crab picking day. For those of you who don't know, it's a Maryland thing. Not so much about actually eating blue crabs, though they are great, but about the social scene. Talking and drinking large quantities of cold beer, picking crabs and socializing. Roger had some of his family over, and a bushel of the well cooked armor plated edibles were dumped on the table. Picking them open is an art form great admired and practiced in the Delmarva peninsula and Chesapeake area. Paring knives and small wood mallets were laid out and the feasting began.
Since the beach house was a bit on the small size, eating utensils were a little scares. Particularly the pointy paring knives used to get into the little nooks and crannies the sweet crab meat hides in. But I figured 'what the heck' and took out my pocket knife of the day. The pocket knife of the day was the pocket knife for the trip, as I left home with my Vic classic on my keyring, and my new Remington UMS peanut in my pocket. It was the peanut's baptism by fire.
Pulling open the shell, cleaning off the non eating stuff, I went to work with the little Remington. It did well, digging out nice chunks of back fin crabmeat, then going after the hard to get channels in the crab. There's really nothing better than steamed crabs spiced with Old Bay. Since crab picking is a messy business, the Remington 'nut was soon encrusted with crab stuff and Old Bay. I expected some staining to occur, but had no idea what the patina would look like after. Many crustaceans were devoured that afternoon, and a case of Corona's bit the dust with them. Some limes needed to be sliced up for the Corona necks, so the 'nut was given a quick swipe with a paper towel and back to the crabs.
Afterward, with full bellies, we did a walk on the beach again, and took a Frisbee for the dog to chase. I'm not sure if it was the many beers, or the relaxed beach atmosphere, but I has set the peanut down on the table and forgot it. Forgot it while it was covered in crab feast stuff. Karen and I were gone for about an hour, and came back to clean up the mess. It was then it hit me. I saw my trusty little nut covered in Old Bay and crab stuff, and was overcome by the guilt. I had deserted my 'nut in need.
Taking it to the sink, it got a nice hot wash with some Dawn dish detergent. The crab feast had given the blade a very dark, almost black staining. The stuff had gotten everywhere. But Dawn and hot water and some time laying in the sun on the deck rail, and it was clean and dry. Ready for a drop of oil in the joints. But the blades and back springs are now a dark spotty patina. Not sure if I'm going to scotch brite it off or just leave it.
Sunday was crab picking day. For those of you who don't know, it's a Maryland thing. Not so much about actually eating blue crabs, though they are great, but about the social scene. Talking and drinking large quantities of cold beer, picking crabs and socializing. Roger had some of his family over, and a bushel of the well cooked armor plated edibles were dumped on the table. Picking them open is an art form great admired and practiced in the Delmarva peninsula and Chesapeake area. Paring knives and small wood mallets were laid out and the feasting began.
Since the beach house was a bit on the small size, eating utensils were a little scares. Particularly the pointy paring knives used to get into the little nooks and crannies the sweet crab meat hides in. But I figured 'what the heck' and took out my pocket knife of the day. The pocket knife of the day was the pocket knife for the trip, as I left home with my Vic classic on my keyring, and my new Remington UMS peanut in my pocket. It was the peanut's baptism by fire.
Pulling open the shell, cleaning off the non eating stuff, I went to work with the little Remington. It did well, digging out nice chunks of back fin crabmeat, then going after the hard to get channels in the crab. There's really nothing better than steamed crabs spiced with Old Bay. Since crab picking is a messy business, the Remington 'nut was soon encrusted with crab stuff and Old Bay. I expected some staining to occur, but had no idea what the patina would look like after. Many crustaceans were devoured that afternoon, and a case of Corona's bit the dust with them. Some limes needed to be sliced up for the Corona necks, so the 'nut was given a quick swipe with a paper towel and back to the crabs.
Afterward, with full bellies, we did a walk on the beach again, and took a Frisbee for the dog to chase. I'm not sure if it was the many beers, or the relaxed beach atmosphere, but I has set the peanut down on the table and forgot it. Forgot it while it was covered in crab feast stuff. Karen and I were gone for about an hour, and came back to clean up the mess. It was then it hit me. I saw my trusty little nut covered in Old Bay and crab stuff, and was overcome by the guilt. I had deserted my 'nut in need.
Taking it to the sink, it got a nice hot wash with some Dawn dish detergent. The crab feast had given the blade a very dark, almost black staining. The stuff had gotten everywhere. But Dawn and hot water and some time laying in the sun on the deck rail, and it was clean and dry. Ready for a drop of oil in the joints. But the blades and back springs are now a dark spotty patina. Not sure if I'm going to scotch brite it off or just leave it.
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