It looks like the best crab season in 3 years. By virtue of loaning my crab pot to Boone and Billy, I’ve been getting fresh crabs a few times a week. A typical San Francisco meal is cracked crab, sourdough garlic bread, salad, red wine or beer.

The Dungeness crab is a marvel of nature. They’re out there crawling all over the bay and ocean bottom, scavenging. The meat is sweet, high in protein and minerals. A local resource that hasn’t been killed off, hallelujah!

Josh, local fisherman, told me a while ago, “The ocean (here) is healthy!”

Commercial crab season opened today.

Below are 6 pullet eggs (bantam Auracanas and Silver Seabrights) for an omelete. I love these little eggs. I think bantams are probably more efficient (feed/output ratio) than full-size birds. Also, bantams make a lot more sense in urban, suburban, or near-neighbors’ locales.

We’re selling a lot of copies of Builders of the Pacific Coast, and The Barefoot Architect. Last night, after some rock n roll at Bottom of the Hill, I went to Sam Wo restaurant about 2 AM. I’ve been going there for about 50 years. You walk in through the kitchen, climb narrow stairs, and surly waitresses take your order and haul it up on a dumb waiter. The place was famed in the ’60s for the ultra-rude waiter Edsel Ford, who would yell at you: “No egg foo yung, no sweet sour, no chow mein! What you want? Hurry up!” Edsel’s gone now, but his spirit remains. I had a bowl of wonton soup, delicious. They are open until 3AM. Lot of international travelers there late at night.

My talk on the half-acre homestead went well yesterday. It was fun, everyone was with me. Raining this morning, I’m at Ritual Roasters, v. cool barista/wi-fi cafe on Valencia St. Doing talk today on Builders of the Pacific Coast at Green Fest.

The real thing! Surfers, beekeepers, East Coast seaside tacos, fresh baked bread, cops, firefighters, skateboarders, waves. Trust me. Watch it.

Better than clicking on below, get the bigger screen at Vimeo direct: https://vimeo.com/15293107

Rockaway Taco, A Selby Film from the selby on Vimeo.

There’s a lot of great stuff byTodd Selby at: https://www.theselby.com

“Todd Selby is a portrait, interiors, and fashion photographer and illustrator. His project The Selby offers an insider’s view of creative individuals in their personal spaces with an artist’s eye for detail. The Selby began in June 2008 as a website, where Todd posted photo shoots he did of his friends in their homes. Requests quickly began coming in daily from viewers all over the world who wanted their homes to be featured on the site. The Selby’s website became so popular—with up to 55,000 unique visitors daily—that within months, top companies from around the world began asking to collaborate.…”

Yesterday I was driving over to a doctor’s appointment (MRI scan of left knee). I spotted a dead fawn on the road along the lagoon. I didn’t have much time. Parked, found the little critter, although stone dead, still warm. Tossed him in back of truck, got a bag of ice, did my over-the-hill chores, came home and gutted, skinned, and cut up the carcass into chunks which are now aging in the pantry and I’ll cut up and freeze tonight. Tonight I’ll have some of the liver, some of the heart and a kidney with a glass of red wine. Talk about win-win! 20 pounds of tender, flavorful, “organic,” meat, power-packed protein from what would in most cases rot and decompose.

MOREOVER, A few nights before, Mary brought over three dead quail that had crashed into her window. Heavens no, she couldn’t think of eating them1 I cleaned, then stuffed them with onions, little olive oil, salt and pepper, baked at 450º maybe 15 minutes (maybe 10), had with salad, red wine, fresh baked bread still warm from oven.

This foggy morning, a flock of blackbirds in the Eucalyptus tree, singing their hearts out, a multi–tonal symphony, and now The Wailing Souls on Sirius reggae station doing “Oh, What A Feeling.”

So I say Oh-oh-oh-oh-oh-oh

Oh what a feeling…

It’s on Firehouse Rock, classic Wailing Souls album.

The weather completely changed yesterday. After two months of fog every day (since July 4th), the fog bank receded out into the ocean, and it got warm. It’s warmer today. This morning I hauled myself out of bed and walked over to the cliffs to watch the sunrise. The air smells delicious.

I’ve got rough layouts of 22 pages on the tiny house done now. Doing these layouts is my favorite part of my work. It took about a year to assemble all this information, and now there’s momentum going in putting it together. This is going to be a great book!

I fell in love with Silver Seabright chickens at a county fair a couple of years ago and now we’re raising a good number of them. This is one of our teenagers. On Saturday, I offed 4 teenage roosters, one we had for dinner that night, and three are in the freezer. We’ve also got about 28 juveniles (3 months old), and that will mean about another 14 roosters for the freezer when they start fighting with each other in a couple of months. We try to keep the ratio of one rooster to every 12 hens.