Jeremy Dierks filleting an albacore. Very different from filleting other fish, tricks to it as shown here.
I marinated in olive oil, soy sauce, a little vinegar, garlic, and ginger for 30 minutes, then cooked at high heat briefly on Weber grill.
I swear it was about the best food I’ve ever had.
Note: A lot of fishermen stay at sea for 2-3 weeks and quick-freeze fish until they get into port. Fresh fish is entirely different.
Last Thursday I saw two guys digging in the sand at Stinson Beach. They were collecting what are called “sand crabs,” or “decapod crustaceans.” Also called mole crabs. The guys were Salvadorans and told me they would be cooking them with tomatoes and having over rice.
The next day Doug and I got a batch, boiled them for 10 minutes, then marinated in olive oil, soy sauce, ginger, garlic and red peppers and fried at high heat, as shown here, in walnut oil.
They were delicious, like crunchy shrimp.
We were talking about old cookbooks with a friend the other day and pulled out this gem, circa 1890. This was in the ’70s, when we were doing some small-scale farming, and trying to relearn skills of the past (as documented in, ahem, The Half-Acre Homestead).
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Also, we have a 30% discount on two or more books — which usually beats Amazon — with free postage in the USA.
Just sayin’.
Hi Lloyd and company,
Greatly enjoyed your book, Small Homes: The Right Size. My wife and I live in a small home on the Kenai Peninsula in Alaska. We bought the land and the original cabin, which, according to the realtor, had no value: “free firewood.” So we of course did like some of the homeowners in your book, and decided to restore the place.
We added a 14×16 foot room and went from 500 sq. feet to now 830. Added a few outbuildings and now have a lovely place to call home on the edge of the wilderness. Moose, bears, lynx and more in the area.
Hope to make a second addition next year if time allows, so we can have a little more room; my wife would love a larger kitchen, and that should be it. I did all the work, with help from one of my sons and some occasional help from other family members.
If you ever are in Alaska, do stop by and visit.
I’ve attached one shot of the place, original log cabin on the right side and the 2019 addition on the left side. I’ve also attached two photos of our garden.
Keep up the good, inspiring work with your books!
–Ed and Theresa Gonzalez
Ninilchik, Alaska
Oriental or bread seed poppies, Papaver somniferum, are cultivated for their beauty, for seeds (as in poppy seed bagels), and in Afghanistan for their narcotic alkaloids, the active ingredients of opium. Beautiful and intricate in structure. Honeybees love the pollen.
There are 9 photos of these and similar poppies in our book, The Half-Acre Homestead.
Our kitchen, as shown in The Half-Acre Homestead: 46 Years of Building and Gardening
Couple of things to note:
There’s a 5-gallon electric hot water heater under the sink, which provides almost instant hot water.
I like being able to look out the window when doing dishes.
Drawing of Shelter Publications’ World Headquarters by David Wills
www.motherearthnews.com/green-homes/lloyd-kahns-the-half-acre-homestead-zbcz2009
Drying rack at kitchen sink, built by Lew Lewandowski about 20 years ago. We do dishes by hand, rinse and slide into rack to dry (and stay). As shown in The Half-Acre Homestead, now back in print.
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From @lloyd.kahn’s Instagram
In less than an hour, there were 32 Instagram comments on this video.
Note: Our book, The Half-Acre Homestead is now back in stock:
www.shelterpub.com/
30% discount on 2 or more books, free shipping in USA.