Personal Yummy #101
An exquisite Florida Thursday in early June, sunny and peaceful and breezy, the wind chimes jingling and emitting their Zen-like vibes, the palm trees rustling, the lake water glistening.
Later, the intense and bewildering shades in the sky—yellows, pinks, and oranges—amid the setting sun, observable through the accordion glass wall separating the spacious living room from the cozy lanai.
And the next day, mystifyingly beautiful too.
Thus, for contrast—as well as a sense of balance—we enjoy a rather mundane but tasty dinner of meatloaf and mashed potatoes with brown gravy, a side of Jiffy corn pudding, and an Arnold Palmer to drink.
Table cleared, dishes washed, and everything put away and in its place, we take a drive along the expansive Gulf, on the winding road through Casey Key, admiring the barrier island’s unique, colorful, and elaborate mansions and houses. We haven’t yet spotted Stephen King, who has a home here, but I’m sure one day we will.
“Want to go to Fins at Sharky’s for a piña colada?” my love suddenly asks.
“That’s a great idea!” I immediately answer.
So we head in that direction and, when we get there, climb the stairs to the upper deck and sit down at a small table, a splendid view of the water and the lengthy fishing pier before us, replete with impressiveness and beauty.
We order our lovely-looking and refreshing piña coladas, each served in a tall glass with a generous triangle of pineapple on the rim.
We chat, drink, hold hands, and enjoy the abundance of nature.
And then—about fifteen minutes in—his eyes light up and he says:
“I could really go for some raw oysters! Want to order some?”
I don’t even have to contemplate it. Of course I do.
(In our defense, we didn’t overeat earlier.)
So we take a quick look at the menu and choose ten of the Riptide from Westport, Massachusetts, a variety we haven’t tried—or even heard of—before.
And they are delicious. Intensely briny and nutty. (Just what we prefer.)
And, because of the distinctive qualities, appetizing.
We sit back for a moment, discussing how delectable the oysters were, while we continue to enjoy the changing sky beyond.
But we still aren’t satisfied.
“Let’s get the volcano roll,” I say.
We had tried that here a few weeks ago, and it was unusual and wonderful.
He agrees, his eagerness explosive, as always.
And the dish arrives in no time, reflecting the easy flow and carefree quality of our entire evening.
The waiter then presents us with two sets of ornate chopsticks covered with fanciful designs, which we use to delicately grab at the eruption-like assortment of sushi, consisting of rice-enclosed surimi and cucumber, topped with baked shrimp, Maine lobster, spicy mayo, tobiko, scallions, and sweet soy—a decadent and luscious combination, to be sure—dipping each piece in a mixture of fresh ginger, soy sauce, and wasabi before devouring it.
The taste of the fiery and flavorful food mirrors our vista of the pulsating, extremely orange, gradually disappearing sun, and then the sky after sunset…dramatic blues, pinks, and purples lining the horizon.
The clouds in various shapes—resembling the branches of many trees—jutting up and out of nowhere.
Very dark, stark, and moody against the vivid and whimsical backdrop.
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