Southwest Virginia Blogs

Actually the weather is almost springlike along much of the east coast.  Even my buddy in Halifax, Nova Scotia has temperatures above freezing.  The weather in Roanoke has been pretty nice and might even cause your mind to wander to the beach.

Actually the beach weather has been pretty good also with temperatures approaching seventy degrees Fahrenheit some days.  Still we all know in our heart of hearts that this cannot last and that we must have cold weather so the greedy oil barons ( I will leave coal out of this since I don't want to be lynched) can have their pound of flesh.

When we lived in Atlantic Canada, usually about this time of year, the temperature would start falling.  A huge dome of cold air would slip relentlessly south and east.  Each day would be shock to the senses.  Today's low temperature would end up being tomorrow's high.  Sometimes the cycle would continue for a whole week.  One of the worst episodes that I remember was in January 1982.  I actually looked up some weather records and found that on January 17, 1982  it dropped to one degree Fahrenheit in Augusta, Ga. and in Philadelphia.  In that particular episode of cold, seventy five cities in the eastern US set record lows for the day.

That day on our farm (now a B&B) twenty miles north of Fredericton, New Brunswick, and 1100 miles north and east of Roanoke,  the temperature bottomed out after a number of days of steady drops at minus forty degrees.  I actually remember the day well since our youngest daughter was born then.  It was so cold I actually hung blankets over the windows.  Though minus forty was very unusual, even more unusual was the snow and high winds which were said to have gusted to over 60 miles per hour.  Normally when it got that cold the winds became silent and there was no precipitation.  That day was different.  We had a near blizzard in arctic temperatures.  In fact the next day, something that rarely happened took place.  Schools were actually closed in our snow belt district. (The first year we lived there, we had three feet of snow) Officials were worried that students might touch power lines because in some places the snow piles had gotten within touching distance of the wires.

It's hard to say what kind of winter Roanoke will get this winter.  Mountain weather is a huge challenge.  USA Today had an article yesterday, "El Nino promises warmer, drier winter in north."

I haven't noticed if Kevin Myatt has issued his annual winter weather forecast for the Roanoke area, but I did notice he mentioned in his latest post, "Winter weather a matter of ups and downs," that Roanoke and Blacksburg were among the spots that did not have record lows late last week.  I picked up from the weather service that North Myrtle Beach, Charlotte, and a number of areas on NC's Crystal Coast recorded record lows in the seventeen to twenty one degrees Fahrenheit.

I am ready to put in my request for a winter weather Christmas present.  I would like one snow storm to come Christmas eve and be gone by Boxing Day, the day after Christmas.  That should do nicely.

If you are interested in deciphering the winter forecast for you area, here is a link to NOAA's final winter 2006-07 forecast.

The best I can tell Roanoke has an equal chance of being wetter or drier and cooler or warmer.  Just pick the weather you want and wish for it.  That will probably work as well as anything.

The North Carolina coast looks to have a fair chance of normal temperatures with the odds being favorable for a little more moisture. 

I guess we'll just have to see how all this plays out since there is no predicting it.

Actually the weather is almost springlike along much of the east coast.  Even my buddy in Halifax, Nova Scotia has temperatures above freezing.  The weather in Roanoke has been pretty nice and might even cause your mind to wander to the beach.

Actually the beach weather has been pretty good also with temperatures approaching seventy degrees Fahrenheit some days.  Still we all know in our heart of hearts that this cannot last and that we must have cold weather so the greedy oil barons ( I will leave coal out of this since I don't want to be lynched) can have their pound of flesh.

When we lived in Atlantic Canada, usually about this time of year, the temperature would start falling.  A huge dome of cold air would slip relentlessly south and east.  Each day would be shock to the senses.  Today's low temperature would end up being tomorrow's high.  Sometimes the cycle would continue for a whole week.  One of the worst episodes that I remember was in January 1982.  I actually looked up some weather records and found that on January 17, 1982  it dropped to one degree Fahrenheit in Augusta, Ga. and in Philadelphia.  In that particular episode of cold, seventy five cities in the eastern US set record lows for the day.

That day on our farm (now a B&B) twenty miles north of Fredericton, New Brunswick, and 1100 miles north and east of Roanoke,  the temperature bottomed out after a number of days of steady drops at minus forty degrees.  I actually remember the day well since our youngest daughter was born then.  It was so cold I actually hung blankets over the windows.  Though minus forty was very unusual, even more unusual was the snow and high winds which were said to have gusted to over 60 miles per hour.  Normally when it got that cold the winds became silent and there was no precipitation.  That day was different.  We had a near blizzard in arctic temperatures.  In fact the next day, something that rarely happened took place.  Schools were actually closed in our snow belt district. (The first year we lived there, we had three feet of snow) Officials were worried that students might touch power lines because in some places the snow piles had gotten within touching distance of the wires.

It's hard to say what kind of winter Roanoke will get this winter.  Mountain weather is a huge challenge.  USA Today had an article yesterday, "El Nino promises warmer, drier winter in north."

I haven't noticed if Kevin Myatt has issued his annual winter weather forecast for the Roanoke area, but I did notice he mentioned in his latest post, "Winter weather a matter of ups and downs," that Roanoke and Blacksburg were among the spots that did not have record lows late last week.  I picked up from the weather service that North Myrtle Beach, Charlotte, and a number of areas on NC's Crystal Coast recorded record lows in the seventeen to twenty one degrees Fahrenheit.

I am ready to put in my request for a winter weather Christmas present.  I would like one snow storm to come Christmas eve and be gone by Boxing Day, the day after Christmas.  That should do nicely.

If you are interested in deciphering the winter forecast for you area, here is a link to NOAA's final winter 2006-07 forecast.

The best I can tell Roanoke has an equal chance of being wetter or drier and cooler or warmer.  Just pick the weather you want and wish for it.  That will probably work as well as anything.

The North Carolina coast looks to have a fair chance of normal temperatures with the odds being favorable for a little more moisture. 

I guess we'll just have to see how all this plays out since there is no predicting it.

Actually the weather is almost springlike along much of the east coast.  Even my buddy in Halifax, Nova Scotia has temperatures above freezing.  The weather in Roanoke has been pretty nice and might even cause your mind to wander to the beach.

Actually the beach weather has been pretty good also with temperatures approaching seventy degrees Fahrenheit some days.  Still we all know in our heart of hearts that this cannot last and that we must have cold weather so the greedy oil barons ( I will leave coal out of this since I don't want to be lynched) can have their pound of flesh.

When we lived in Atlantic Canada, usually about this time of year, the temperature would start falling.  A huge dome of cold air would slip relentlessly south and east.  Each day would be shock to the senses.  Today's low temperature would end up being tomorrow's high.  Sometimes the cycle would continue for a whole week.  One of the worst episodes that I remember was in January 1982.  I actually looked up some weather records and found that on January 17, 1982  it dropped to one degree Fahrenheit in Augusta, Ga. and in Philadelphia.  In that particular episode of cold, seventy five cities in the eastern US set record lows for the day.

That day on our farm (now a B&B) twenty miles north of Fredericton, New Brunswick, and 1100 miles north and east of Roanoke,  the temperature bottomed out after a number of days of steady drops at minus forty degrees.  I actually remember the day well since our youngest daughter was born then.  It was so cold I actually hung blankets over the windows.  Though minus forty was very unusual, even more unusual was the snow and high winds which were said to have gusted to over 60 miles per hour.  Normally when it got that cold the winds became silent and there was no precipitation.  That day was different.  We had a near blizzard in arctic temperatures.  In fact the next day, something that rarely happened took place.  Schools were actually closed in our snow belt district. (The first year we lived there, we had three feet of snow) Officials were worried that students might touch power lines because in some places the snow piles had gotten within touching distance of the wires.

It's hard to say what kind of winter Roanoke will get this winter.  Mountain weather is a huge challenge.  USA Today had an article yesterday, "El Nino promises warmer, drier winter in north."

I haven't noticed if Kevin Myatt has issued his annual winter weather forecast for the Roanoke area, but I did notice he mentioned in his latest post, "Winter weather a matter of ups and downs," that Roanoke and Blacksburg were among the spots that did not have record lows late last week.  I picked up from the weather service that North Myrtle Beach, Charlotte, and a number of areas on NC's Crystal Coast recorded record lows in the seventeen to twenty one degrees Fahrenheit.

I am ready to put in my request for a winter weather Christmas present.  I would like one snow storm to come Christmas eve and be gone by Boxing Day, the day after Christmas.  That should do nicely.

If you are interested in deciphering the winter forecast for you area, here is a link to NOAA's final winter 2006-07 forecast.

The best I can tell Roanoke has an equal chance of being wetter or drier and cooler or warmer.  Just pick the weather you want and wish for it.  That will probably work as well as anything.

The North Carolina coast looks to have a fair chance of normal temperatures with the odds being favorable for a little more moisture. 

I guess we'll just have to see how all this plays out since there is no predicting it.

It is hard to believe that the weather can change so quickly, but it does.  It was just last week that I was wearing shorts when I was cutting some weeds.

Today as I reported over at my Coastal NC site, we have rain and high winds.  Thanksgiving is going to be pretty damp in Carteret County.

When the sun comes up tomorrow morning, I will try to get some pictures of the water.  Late this afternoon, I drove over the bridge to Emerald Isle and took this picture of a couple of human bits of flotsam in the surf.

I think they were trying to surf.  Based on the driving rain and wind, I think I could find a nicer spot to play.   It will be interesting to see  how high the water level rises in the White Oak River  by tomorrow.

I guess if you can love a place in this weather, then you must have picked the right spot.  It is good thing I don't mind getting wet.

After enjoying this sunrise over Emerald Isle this morning, I picked up the debate on a potential ban on deep sea bottom trawling in an article from Halifax, Nova Scotia's Chronicle Herald.  The article, "Reputation on the line," has this to say.

Federal Fisheries Minister Loyola Hearn has acknowledged trawling damages fish stocks and their environment, but says a ban would be unenforceable and that stronger fisheries management organizations in unregulated areas would be more effective.

"I would like to see Canada take a leadership role on this issue," said Paul Snelgrove, an ecology professor at Memorial University in St. John’s, N.L.

A trawling ban in international waters would not be easy to enforce, but that’s a weak reason to oppose one, Snelgrove said.

It is not unusual to see Canada and the United States on opposite end of an environmental question.  Yet they are in different sides of the issue than what I would have guessed.  I haven't figured out the situation, but I will dig into it.

We need to keep commercial fishermen going strong if possible, but I wonder how much international waters deep sea trawling is done by local fishermen?

I did find one piece of research on the issue, "Potential Impacts of Bottom Trawling on Water Column Productivity and Sediment Transport Processes."  It was funded by the state of North Carolina but does not really address the issue.

As someone who enjoys fishing and throwing them back and ordering fresh local fish off the menu in area eateries, I would like to see someone with the wisdom of Solomon figure this out.

I know we need to protect our wonderful fish nurseries along North Carolina's coast, I am just not smart enough to know the best way to do that yet.

I have seen the California approach, "Sanctuaries for fish, Wildlife panel establishes marine reserves." It may create more problems than it solves.  I was living in Canada when the cod fishery collapsed.  It was not a pretty situation.

Solving our need to use and preserve our marine resources is a huge challenge.

After enjoying this sunrise over Emerald Isle this morning, I picked up the debate on a potential ban on deep sea bottom trawling in an article from Halifax, Nova Scotia's Chronicle Herald.  The article, "Reputation on the line," has this to say.

Federal Fisheries Minister Loyola Hearn has acknowledged trawling damages fish stocks and their environment, but says a ban would be unenforceable and that stronger fisheries management organizations in unregulated areas would be more effective.

"I would like to see Canada take a leadership role on this issue," said Paul Snelgrove, an ecology professor at Memorial University in St. John’s, N.L.

A trawling ban in international waters would not be easy to enforce, but that’s a weak reason to oppose one, Snelgrove said.

It is not unusual to see Canada and the United States on opposite end of an environmental question.  Yet they are in different sides of the issue than what I would have guessed.  I haven't figured out the situation, but I will dig into it.

We need to keep commercial fishermen going strong if possible, but I wonder how much international waters deep sea trawling is done by local fishermen?

I did find one piece of research on the issue, "Potential Impacts of Bottom Trawling on Water Column Productivity and Sediment Transport Processes."  It was funded by the state of North Carolina but does not really address the issue.

As someone who enjoys fishing and throwing them back and ordering fresh local fish off the menu in area eateries, I would like to see someone with the wisdom of Solomon figure this out.

I know we need to protect our wonderful fish nurseries along North Carolina's coast, I am just not smart enough to know the best way to do that yet.

I have seen the California approach, "Sanctuaries for fish, Wildlife panel establishes marine reserves." It may create more problems than it solves.  I was living in Canada when the cod fishery collapsed.  It was not a pretty situation.

Solving our need to use and preserve our marine resources is a huge challenge.

After enjoying this sunrise over Emerald Isle this morning, I picked up the debate on a potential ban on deep sea bottom trawling in an article from Halifax, Nova Scotia's Chronicle Herald.  The article, "Reputation on the line," has this to say.

Federal Fisheries Minister Loyola Hearn has acknowledged trawling damages fish stocks and their environment, but says a ban would be unenforceable and that stronger fisheries management organizations in unregulated areas would be more effective.

"I would like to see Canada take a leadership role on this issue," said Paul Snelgrove, an ecology professor at Memorial University in St. John’s, N.L.

A trawling ban in international waters would not be easy to enforce, but that’s a weak reason to oppose one, Snelgrove said.

It is not unusual to see Canada and the United States on opposite end of an environmental question.  Yet they are in different sides of the issue than what I would have guessed.  I haven't figured out the situation, but I will dig into it.

We need to keep commercial fishermen going strong if possible, but I wonder how much international waters deep sea trawling is done by local fishermen?

I did find one piece of research on the issue, "Potential Impacts of Bottom Trawling on Water Column Productivity and Sediment Transport Processes."  It was funded by the state of North Carolina but does not really address the issue.

As someone who enjoys fishing and throwing them back and ordering fresh local fish off the menu in area eateries, I would like to see someone with the wisdom of Solomon figure this out.

I know we need to protect our wonderful fish nurseries along North Carolina's coast, I am just not smart enough to know the best way to do that yet.

I have seen the California approach, "Sanctuaries for fish, Wildlife panel establishes marine reserves." It may create more problems than it solves.  I was living in Canada when the cod fishery collapsed.  It was not a pretty situation.

Solving our need to use and preserve our marine resources is a huge challenge.

For over fifty years I've been walking the shores of the North Carolina coast.  The beaches like this recent shot of Emerald Isle are often at their nicest in the fall.  The water is still fairly warm, warm enough to go wading anyway, and the crowds are long gone.  My wife, Glenda, loves to look for shells. There are plenty of people who like to take home home shells to remember their great time at the beach.

My favorite way to memorialize a trip to the beach has always been taking home a cooler of fresh seafood.  For one magic summer while I was in college, I alternated camping on the beaches of Ocracoke Island with camping in the National Forests of western North Carolina.  Sometimes I would take the long way home from Ocracoke which as any well versed traveler of Route 12 knows is the Cedar Island Ferry.  I would stop in Morehead City for a meal at Captain Bill's and then fill a cooler full of fresh off of the boats shrimp and head home. I heard a rumor that Captain Bill's was up for sale, but there is no shortage of good places to grab some seafood before you fill your cooler.

Five to six hours after loading the cooler in the car,  I would be cleaning and boiling shrimp for a straight from the sea treat. I'm pretty convinced that most folks think shrimp come from the grocery store.  It has gotten more and more popular to buy your shrimp at the grocery store and have them steamed right there.  I'm no purist but I would rather have my shrimp cooked after they've been cleaned, and grocery stores don't do that.  You may not know the difference because you've never tasted shrimp that have been done right.  It's not that hard, but it does takes some time.

You do need one tool, a Shrimp Deveiner. They usually cost a dollar or two.  The next thing you need is fresh shrimp.  Ideally you try to get your shrimp as close to the boat as possible.  In most cases that means asking around locally to find out the best way to buy your shrimp.  Sometimes you can buy them right off the dock or from people who buy them right off the dock.  The shrimp should be firm and not mushy.

Often the shrimp you buy will have the heads still on the body.  Do yourself a favor and have the folks where you buy the shrimp take the heads off if at all possible.  It seems almost effortless for them, but for normal mortals it's a little more of a challenge.  Take a cooler and ice your shrimp down if possible.  Often the sea food shop will give you enough ice for a small cooler.  The biggest challenge with cleaning shrimp is that it is pretty boring.  We usually order three to four lbs of shrimp, weighed with the heads still on the shrimp.  That's about my limit.  After that I lose interest even if someone is feeding me freshly boiled shrimp.  By the time you take the heads and shells off, four pounds with the heads on are equal to approximately two pounds shelled and raw.

We've had good luck in the Swansboro, NC area buying our shrimp from one of the local institutions, Clyde Phillips Seafood, located between the bridges on Route 24.   Don't expect a lot of conversation, but you can count on fresh seafood and a magic touch for removing shrimp heads.

Learning to use the shrimp deveiner just takes a few shrimp and they don't seem to mind.  I also take out a second smaller bottom vein.  Once you have that mastered, my suggestion is to clean about one half your shrimp and then bring to boil about two to two and one half inches of water in an uncovered twelve inch deep (three quart) skillet.  If you have cleaned your shrimp the way I suggested, they cook without any smell.

My wife, Glenda, says she adds some salt, an amount or pile about the size of a quarter in her palm.  She dumps the shrimp in the boiling water and has a timer running from the minute the shrimp are dumped in the water.  The shrimp cook very quickly and are done in three minutes when they've turned a beautiful pink color.  As soon as they are done, my wife dumps them in a bowl of water filled with ice.

We then fish the shrimp out and let them drain in a collander.  All you have to do then is to put them in bowl or on a platter if they are going to be eaten immediately.  Once you have had real fresh shrimp done right, going back to anything less is tough to do.

I can highly recommend Kelchner's Cocktail sauce.  It does vary a little between batches so I try to be a little forgiving since it is the best I've ever had.

If you want to know more, this link on shrimp is very helpful as is this link on cooking shrimp.

You aren't able to read the sticker in the lower left corner of the left most window at Clyde Phillips, but it says "Friends don't let friends eat imported shrimp."  Just click on the link to the left for a view of the bumper sticker.  If anyone ever tries this shrimp appliance, I would be interested in hearing about it.

For over fifty years I've been walking the shores of the North Carolina coast.  The beaches like this recent shot of Emerald Isle are often at their nicest in the fall.  The water is still fairly warm, warm enough to go wading anyway, and the crowds are long gone.  My wife, Glenda, loves to look for shells. There are plenty of people who like to take home home shells to remember their great time at the beach.

My favorite way to memorialize a trip to the beach has always been taking home a cooler of fresh seafood.  For one magic summer while I was in college, I alternated camping on the beaches of Ocracoke Island with camping in the National Forests of western North Carolina.  Sometimes I would take the long way home from Ocracoke which as any well versed traveler of Route 12 knows is the Cedar Island Ferry.  I would stop in Morehead City for a meal at Captain Bill's and then fill a cooler full of fresh off of the boats shrimp and head home. I heard a rumor that Captain Bill's was up for sale, but there is no shortage of good places to grab some seafood before you fill your cooler.

Five to six hours after loading the cooler in the car,  I would be cleaning and boiling shrimp for a straight from the sea treat. I'm pretty convinced that most folks think shrimp come from the grocery store.  It has gotten more and more popular to buy your shrimp at the grocery store and have them steamed right there.  I'm no purist but I would rather have my shrimp cooked after they've been cleaned, and grocery stores don't do that.  You may not know the difference because you've never tasted shrimp that have been done right.  It's not that hard, but it does takes some time.

You do need one tool, a Shrimp Deveiner. They usually cost a dollar or two.  The next thing you need is fresh shrimp.  Ideally you try to get your shrimp as close to the boat as possible.  In most cases that means asking around locally to find out the best way to buy your shrimp.  Sometimes you can buy them right off the dock or from people who buy them right off the dock.  The shrimp should be firm and not mushy.

Often the shrimp you buy will have the heads still on the body.  Do yourself a favor and have the folks where you buy the shrimp take the heads off if at all possible.  It seems almost effortless for them, but for normal mortals it's a little more of a challenge.  Take a cooler and ice your shrimp down if possible.  Often the sea food shop will give you enough ice for a small cooler.  The biggest challenge with cleaning shrimp is that it is pretty boring.  We usually order three to four lbs of shrimp, weighed with the heads still on the shrimp.  That's about my limit.  After that I lose interest even if someone is feeding me freshly boiled shrimp.  By the time you take the heads and shells off, four pounds with the heads on are equal to approximately two pounds shelled and raw.

We've had good luck in the Swansboro, NC area buying our shrimp from one of the local institutions, Clyde Phillips Seafood, located between the bridges on Route 24.   Don't expect a lot of conversation, but you can count on fresh seafood and a magic touch for removing shrimp heads.

Learning to use the shrimp deveiner just takes a few shrimp and they don't seem to mind.  I also take out a second smaller bottom vein.  Once you have that mastered, my suggestion is to clean about one half your shrimp and then bring to boil about two to two and one half inches of water in an uncovered twelve inch deep (three quart) skillet.  If you have cleaned your shrimp the way I suggested, they cook without any smell.

My wife, Glenda, says she adds some salt, an amount or pile about the size of a quarter in her palm.  She dumps the shrimp in the boiling water and has a timer running from the minute the shrimp are dumped in the water.  The shrimp cook very quickly and are done in three minutes when they've turned a beautiful pink color.  As soon as they are done, my wife dumps them in a bowl of water filled with ice.

We then fish the shrimp out and let them drain in a collander.  All you have to do then is to put them in bowl or on a platter if they are going to be eaten immediately.  Once you have had real fresh shrimp done right, going back to anything less is tough to do.

I can highly recommend Kelchner's Cocktail sauce.  It does vary a little between batches so I try to be a little forgiving since it is the best I've ever had.

If you want to know more, this link on shrimp is very helpful as is this link on cooking shrimp.

You aren't able to read the sticker in the lower left corner of the left most window at Clyde Phillips, but it says "Friends don't let friends eat imported shrimp."  Just click on the link to the left for a view of the bumper sticker.  If anyone ever tries this shrimp appliance, I would be interested in hearing about it.

For over fifty years I've been walking the shores of the North Carolina coast.  The beaches like this recent shot of Emerald Isle are often at their nicest in the fall.  The water is still fairly warm, warm enough to go wading anyway, and the crowds are long gone.  My wife, Glenda, loves to look for shells. There are plenty of people who like to take home home shells to remember their great time at the beach.

My favorite way to memorialize a trip to the beach has always been taking home a cooler of fresh seafood.  For one magic summer while I was in college, I alternated camping on the beaches of Ocracoke Island with camping in the National Forests of western North Carolina.  Sometimes I would take the long way home from Ocracoke which as any well versed traveler of Route 12 knows is the Cedar Island Ferry.  I would stop in Morehead City for a meal at Captain Bill's and then fill a cooler full of fresh off of the boats shrimp and head home. I heard a rumor that Captain Bill's was up for sale, but there is no shortage of good places to grab some seafood before you fill your cooler.

Five to six hours after loading the cooler in the car,  I would be cleaning and boiling shrimp for a straight from the sea treat. I'm pretty convinced that most folks think shrimp come from the grocery store.  It has gotten more and more popular to buy your shrimp at the grocery store and have them steamed right there.  I'm no purist but I would rather have my shrimp cooked after they've been cleaned, and grocery stores don't do that.  You may not know the difference because you've never tasted shrimp that have been done right.  It's not that hard, but it does takes some time.

You do need one tool, a Shrimp Deveiner. They usually cost a dollar or two.  The next thing you need is fresh shrimp.  Ideally you try to get your shrimp as close to the boat as possible.  In most cases that means asking around locally to find out the best way to buy your shrimp.  Sometimes you can buy them right off the dock or from people who buy them right off the dock.  The shrimp should be firm and not mushy.

Often the shrimp you buy will have the heads still on the body.  Do yourself a favor and have the folks where you buy the shrimp take the heads off if at all possible.  It seems almost effortless for them, but for normal mortals it's a little more of a challenge.  Take a cooler and ice your shrimp down if possible.  Often the sea food shop will give you enough ice for a small cooler.  The biggest challenge with cleaning shrimp is that it is pretty boring.  We usually order three to four lbs of shrimp, weighed with the heads still on the shrimp.  That's about my limit.  After that I lose interest even if someone is feeding me freshly boiled shrimp.  By the time you take the heads and shells off, four pounds with the heads on are equal to approximately two pounds shelled and raw.

We've had good luck in the Swansboro, NC area buying our shrimp from one of the local institutions, Clyde Phillips Seafood, located between the bridges on Route 24.   Don't expect a lot of conversation, but you can count on fresh seafood and a magic touch for removing shrimp heads.

Learning to use the shrimp deveiner just takes a few shrimp and they don't seem to mind.  I also take out a second smaller bottom vein.  Once you have that mastered, my suggestion is to clean about one half your shrimp and then bring to boil about two to two and one half inches of water in an uncovered twelve inch deep (three quart) skillet.  If you have cleaned your shrimp the way I suggested, they cook without any smell.

My wife, Glenda, says she adds some salt, an amount or pile about the size of a quarter in her palm.  She dumps the shrimp in the boiling water and has a timer running from the minute the shrimp are dumped in the water.  The shrimp cook very quickly and are done in three minutes when they've turned a beautiful pink color.  As soon as they are done, my wife dumps them in a bowl of water filled with ice.

We then fish the shrimp out and let them drain in a collander.  All you have to do then is to put them in bowl or on a platter if they are going to be eaten immediately.  Once you have had real fresh shrimp done right, going back to anything less is tough to do.

I can highly recommend Kelchner's Cocktail sauce.  It does vary a little between batches so I try to be a little forgiving since it is the best I've ever had.

If you want to know more, this link on shrimp is very helpful as is this link on cooking shrimp.

You aren't able to read the sticker in the lower left corner of the left most window at Clyde Phillips, but it says "Friends don't let friends eat imported shrimp."  Just click on the link to the left for a view of the bumper sticker.  If anyone ever tries this shrimp appliance, I would be interested in hearing about it.

For over fifty years I've been walking the shores of the North Carolina coast.  The beaches like this recent shot of Emerald Isle are often at their nicest in the fall.  The water is still fairly warm, warm enough to go wading anyway, and the crowds are long gone.  My wife, Glenda, loves to look for shells. There are plenty of people who like to take home home shells to remember their great time at the beach.

My favorite way to memorialize a trip to the beach has always been taking home a cooler of fresh seafood.  For one magic summer while I was in college, I alternated camping on the beaches of Ocracoke Island with camping in the National Forests of western North Carolina.  Sometimes I would take the long way home from Ocracoke which as any well versed traveler of Route 12 knows is the Cedar Island Ferry.  I would stop in Morehead City for a meal at Captain Bill's and then fill a cooler full of fresh off of the boats shrimp and head home. I heard a rumor that Captain Bill's was up for sale, but there is no shortage of good places to grab some seafood before you fill your cooler.

Five to six hours after loading the cooler in the car,  I would be cleaning and boiling shrimp for a straight from the sea treat. I'm pretty convinced that most folks think shrimp come from the grocery store.  It has gotten more and more popular to buy your shrimp at the grocery store and have them steamed right there.  I'm no purist but I would rather have my shrimp cooked after they've been cleaned, and grocery stores don't do that.  You may not know the difference because you've never tasted shrimp that have been done right.  It's not that hard, but it does takes some time.

You do need one tool, a Shrimp Deveiner. They usually cost a dollar or two.  The next thing you need is fresh shrimp.  Ideally you try to get your shrimp as close to the boat as possible.  In most cases that means asking around locally to find out the best way to buy your shrimp.  Sometimes you can buy them right off the dock or from people who buy them right off the dock.  The shrimp should be firm and not mushy.

Often the shrimp you buy will have the heads still on the body.  Do yourself a favor and have the folks where you buy the shrimp take the heads off if at all possible.  It seems almost effortless for them, but for normal mortals it's a little more of a challenge.  Take a cooler and ice your shrimp down if possible.  Often the sea food shop will give you enough ice for a small cooler.  The biggest challenge with cleaning shrimp is that it is pretty boring.  We usually order three to four lbs of shrimp, weighed with the heads still on the shrimp.  That's about my limit.  After that I lose interest even if someone is feeding me freshly boiled shrimp.  By the time you take the heads and shells off, four pounds with the heads on are equal to approximately two pounds shelled and raw.

We've had good luck in the Swansboro, NC area buying our shrimp from one of the local institutions, Clyde Phillips Seafood, located between the bridges on Route 24.   Don't expect a lot of conversation, but you can count on fresh seafood and a magic touch for removing shrimp heads.

Learning to use the shrimp deveiner just takes a few shrimp and they don't seem to mind.  I also take out a second smaller bottom vein.  Once you have that mastered, my suggestion is to clean about one half your shrimp and then bring to boil about two to two and one half inches of water in an uncovered twelve inch deep (three quart) skillet.  If you have cleaned your shrimp the way I suggested, they cook without any smell.

My wife, Glenda, says she adds some salt, an amount or pile about the size of a quarter in her palm.  She dumps the shrimp in the boiling water and has a timer running from the minute the shrimp are dumped in the water.  The shrimp cook very quickly and are done in three minutes when they've turned a beautiful pink color.  As soon as they are done, my wife dumps them in a bowl of water filled with ice.

We then fish the shrimp out and let them drain in a collander.  All you have to do then is to put them in bowl or on a platter if they are going to be eaten immediately.  Once you have had real fresh shrimp done right, going back to anything less is tough to do.

I can highly recommend Kelchner's Cocktail sauce.  It does vary a little between batches so I try to be a little forgiving since it is the best I've ever had.

If you want to know more, this link on shrimp is very helpful as is this link on cooking shrimp.

You aren't able to read the sticker in the lower left corner of the left most window at Clyde Phillips, but it says "Friends don't let friends eat imported shrimp."  Just click on the link to the left for a view of the bumper sticker.  If anyone ever tries this shrimp appliance, I would be interested in hearing about it.

Going out to eat breakfast is one of our favorite things to do when we're relaxing.  Not having to clean up after an early morning meal is a special treat.

The challenge is always getting the ladies up and out the door before the morning is too far gone which I consider to be 8:30 am.  Yana's is located at 119 Front Street in Swansboro along North Carolina's Crystal Coast.

I managed to get the family over to Swansboro by slightly after 9 am which worked out fine since the middle of the week during the last of October isn't exactly high season here at the beach.  Getting to Yana's relatively early can be very important during the summer or even on the weekends during the winter.  Last weekend we waited thirty minutes for a table on Sunday morning.

However, if you want a delicious breakfast, the wait is worth it.  There are usually a couple of gift stores nearby that are open so it's fairly easy to entertain the ladies for a few minutes.

Since we were early for mid-week, we walked right in and had a choice of table or booth.  Jana's is a little crowded, but it's also very efficient.  The waitresses appear to really know what they are doing and all the food we've eaten has been very well prepared.  The most recent trip, I had country ham and eggs with home fries and a biscuit.  My wife, Glenda, had scrambled eggs and grits with a biscuit, and my oldest daughter, Erin, enjoyed a plate of pancakes with some country ham.

The meal was very reasonably priced.  With three beverages and tax but before tip, the total was twenty three dollars and a little change.  Jana's is definitely in the holiday mood with some great Halloween decorations, I'm told the ladies bathroom features a talking Elvis. Be sure not to miss that.

It's hard to fault a restaurant with delicious food where one of the town Cats, Morris, greets you just outside the door.  Yana's is open for breakfast and lunch.  Their menu is on line at this link.  You can call them at (910) 326-5501.

After breakfast, we hit the Swansboro shops until I protested loudly enough to be allowed to go take a nap in the car.

When the ladies were done shopping we drove across the bridge from Cape Cateret/Cedar Point to Emerald Isle.  Based on the number of boats anchored along the Inter Coastal Waterway, I believe the fish must be biting.

So if you haven't had a trip to the beach this year, now is a great time to come.  The crowds and heat are gone.  The fish and cool weather are here along with those of us who can't get enough of the beach.

Going out to eat breakfast is one of our favorite things to do when we're relaxing.  Not having to clean up after an early morning meal is a special treat.

The challenge is always getting the ladies up and out the door before the morning is too far gone which I consider to be 8:30 am.  Yana's is located at 119 Front Street in Swansboro along North Carolina's Crystal Coast.

I managed to get the family over to Swansboro by slightly after 9 am which worked out fine since the middle of the week during the last of October isn't exactly high season here at the beach.  Getting to Yana's relatively early can be very important during the summer or even on the weekends during the winter.  Last weekend we waited thirty minutes for a table on Sunday morning.

However, if you want a delicious breakfast, the wait is worth it.  There are usually a couple of gift stores nearby that are open so it's fairly easy to entertain the ladies for a few minutes.

Since we were early for mid-week, we walked right in and had a choice of table or booth.  Jana's is a little crowded, but it's also very efficient.  The waitresses appear to really know what they are doing and all the food we've eaten has been very well prepared.  The most recent trip, I had country ham and eggs with home fries and a biscuit.  My wife, Glenda, had scrambled eggs and grits with a biscuit, and my oldest daughter, Erin, enjoyed a plate of pancakes with some country ham.

The meal was very reasonably priced.  With three beverages and tax but before tip, the total was twenty three dollars and a little change.  Jana's is definitely in the holiday mood with some great Halloween decorations, I'm told the ladies bathroom features a talking Elvis. Be sure not to miss that.

It's hard to fault a restaurant with delicious food where one of the town Cats, Morris, greets you just outside the door.  Yana's is open for breakfast and lunch.  Their menu is on line at this link.  You can call them at (910) 326-5501.

After breakfast, we hit the Swansboro shops until I protested loudly enough to be allowed to go take a nap in the car.

When the ladies were done shopping we drove across the bridge from Cape Cateret/Cedar Point to Emerald Isle.  Based on the number of boats anchored along the Inter Coastal Waterway, I believe the fish must be biting.

So if you haven't had a trip to the beach this year, now is a great time to come.  The crowds and heat are gone.  The fish and cool weather are here along with those of us who can't get enough of the beach.

Going out to eat breakfast is one of our favorite things to do when we're relaxing.  Not having to clean up after an early morning meal is a special treat.

The challenge is always getting the ladies up and out the door before the morning is too far gone which I consider to be 8:30 am.  Yana's is located at 119 Front Street in Swansboro along North Carolina's Crystal Coast.

I managed to get the family over to Swansboro by slightly after 9 am which worked out fine since the middle of the week during the last of October isn't exactly high season here at the beach.  Getting to Yana's relatively early can be very important during the summer or even on the weekends during the winter.  Last weekend we waited thirty minutes for a table on Sunday morning.

However, if you want a delicious breakfast, the wait is worth it.  There are usually a couple of gift stores nearby that are open so it's fairly easy to entertain the ladies for a few minutes.

Since we were early for mid-week, we walked right in and had a choice of table or booth.  Jana's is a little crowded, but it's also very efficient.  The waitresses appear to really know what they are doing and all the food we've eaten has been very well prepared.  The most recent trip, I had country ham and eggs with home fries and a biscuit.  My wife, Glenda, had scrambled eggs and grits with a biscuit, and my oldest daughter, Erin, enjoyed a plate of pancakes with some country ham.

The meal was very reasonably priced.  With three beverages and tax but before tip, the total was twenty three dollars and a little change.  Jana's is definitely in the holiday mood with some great Halloween decorations, I'm told the ladies bathroom features a talking Elvis. Be sure not to miss that.

It's hard to fault a restaurant with delicious food where one of the town Cats, Morris, greets you just outside the door.  Yana's is open for breakfast and lunch.  Their menu is on line at this link.  You can call them at (910) 326-5501.

After breakfast, we hit the Swansboro shops until I protested loudly enough to be allowed to go take a nap in the car.

When the ladies were done shopping we drove across the bridge from Cape Cateret/Cedar Point to Emerald Isle.  Based on the number of boats anchored along the Inter Coastal Waterway, I believe the fish must be biting.

So if you haven't had a trip to the beach this year, now is a great time to come.  The crowds and heat are gone.  The fish and cool weather are here along with those of us who can't get enough of the beach.

There comes a point when you've said all you can say about our political situation.  I think that I've arrived at that point.  The newspapers are full of opinions so it's no trouble to find one that matches your own.

I'm for as little government as possible, and I'm going to leave it at that.  I am for protecting our environment.  It doesn't make a lot of sense to foul our own nest.  I would like the next generations to have the opportunity to experience some of the wonderful places that I have seen.

For a number of years we owned a two person kayak.  I spent many wonderful hours in Carvin's Cove exploring and even fishing. Mostly due to career demands at Apple Computer in my last years there, I gave it up.

Recently I passed my NC state real estate exam, and I gave my self a reward for all those long hours of study and classroom time, I bought myself a new kayak.

I had done some research earlier and decided on a Wilderness System Pungo 120.  Unfortunately I couldn't find any locally so we went on a GPS adventure.  It's rare when my Acura GPS screws up, but this time it really did.  What should have been a trip to Rocky Mount of slightly over two hours ended up being over three hours.  The trip back with some human directions and my new blue Pungo 120 only took a couple of hours.

The river in our backyard is the the White Oak.  It's a beautiful river.  Getting out on the river in the new kayak was a real pleasure.  It you could zoom in a little on the picture to the left you could see in the distance the bridges over the White Oak near Swansboro, NC.

I spent an hour wandering around and exploring which is about all the old body could take cramped up in a kayak.

The water is still warm, and it couldn't be much more beautiful out on the river.  It's a good way to completely forget about politics.

I need to find a better exit ramp than the boat ramp in our subdivision. It's a little steep for a graceful kayak exit, but that's just a minor problem.

On the way back in I did have to get cleared by the local air patrol, but he was pretty tolerant of me trying to get as close as possible for a photo.

Lots more kayaking pictures at "Kayaking the White Oak."

There comes a point when you've said all you can say about our political situation.  I think that I've arrived at that point.  The newspapers are full of opinions so it's no trouble to find one that matches your own.

I'm for as little government as possible, and I'm going to leave it at that.  I am for protecting our environment.  It doesn't make a lot of sense to foul our own nest.  I would like the next generations to have the opportunity to experience some of the wonderful places that I have seen.

For a number of years we owned a two person kayak.  I spent many wonderful hours in Carvin's Cove exploring and even fishing. Mostly due to career demands at Apple Computer in my last years there, I gave it up.

Recently I passed my NC state real estate exam, and I gave my self a reward for all those long hours of study and classroom time, I bought myself a new kayak.

I had done some research earlier and decided on a Wilderness System Pungo 120.  Unfortunately I couldn't find any locally so we went on a GPS adventure.  It's rare when my Acura GPS screws up, but this time it really did.  What should have been a trip to Rocky Mount of slightly over two hours ended up being over three hours.  The trip back with some human directions and my new blue Pungo 120 only took a couple of hours.

The river in our backyard is the the White Oak.  It's a beautiful river.  Getting out on the river in the new kayak was a real pleasure.  It you could zoom in a little on the picture to the left you could see in the distance the bridges over the White Oak near Swansboro, NC.

I spent an hour wandering around and exploring which is about all the old body could take cramped up in a kayak.

The water is still warm, and it couldn't be much more beautiful out on the river.  It's a good way to completely forget about politics.

I need to find a better exit ramp than the boat ramp in our subdivision. It's a little steep for a graceful kayak exit, but that's just a minor problem.

On the way back in I did have to get cleared by the local air patrol, but he was pretty tolerant of me trying to get as close as possible for a photo.

Lots more kayaking pictures at "Kayaking the White Oak."

There comes a point when you've said all you can say about our political situation.  I think that I've arrived at that point.  The newspapers are full of opinions so it's no trouble to find one that matches your own.

I'm for as little government as possible, and I'm going to leave it at that.  I am for protecting our environment.  It doesn't make a lot of sense to foul our own nest.  I would like the next generations to have the opportunity to experience some of the wonderful places that I have seen.

For a number of years we owned a two person kayak.  I spent many wonderful hours in Carvin's Cove exploring and even fishing. Mostly due to career demands at Apple Computer in my last years there, I gave it up.

Recently I passed my NC state real estate exam, and I gave my self a reward for all those long hours of study and classroom time, I bought myself a new kayak.

I had done some research earlier and decided on a Wilderness System Pungo 120.  Unfortunately I couldn't find any locally so we went on a GPS adventure.  It's rare when my Acura GPS screws up, but this time it really did.  What should have been a trip to Rocky Mount of slightly over two hours ended up being over three hours.  The trip back with some human directions and my new blue Pungo 120 only took a couple of hours.

The river in our backyard is the the White Oak.  It's a beautiful river.  Getting out on the river in the new kayak was a real pleasure.  It you could zoom in a little on the picture to the left you could see in the distance the bridges over the White Oak near Swansboro, NC.

I spent an hour wandering around and exploring which is about all the old body could take cramped up in a kayak.

The water is still warm, and it couldn't be much more beautiful out on the river.  It's a good way to completely forget about politics.

I need to find a better exit ramp than the boat ramp in our subdivision. It's a little steep for a graceful kayak exit, but that's just a minor problem.

On the way back in I did have to get cleared by the local air patrol, but he was pretty tolerant of me trying to get as close as possible for a photo.

Lots more kayaking pictures at "Kayaking the White Oak."