A young man's fancy lightly turns to ... fish
Even without the triple exclamation marks, who can resist an e-mail with this in the subject line: "Closer to Spring Time!!!"?
Turns out the news inside was not from a meteorologist, but a restaurateur.
"It's a good sign when we can purchase line-caught Maryland Rockfish," writes Alan Morstein of Regi's American Bistro. "Our Executive Chef Ben Troast is preparing it. ... crispy skin-style sailing on Parmesan-scented risotto, with fresh sauteed green beans and finished with a champagne vinaigrette, yummmm."
That missive came on top of one from Oceanaire chef Benjamin Erjavec, who also shared his spring fish news.
"Finally, after a long, cold and snowy winter, Wild Alaskan Halibut is back," Erjavec e-mailed me. "I received 3 whole fish today weighing in at a total of almost 100 pounds. This is certain to go quickly, so I have another 100 pounds scheduled to come in tomorrow."
Erjavec warned that due to poor weather conditions in Alaska, the halibut catch has not been great so far. He offered to put some halibut "on hold" for customers interested in it.
"I would feel pretty confident in saying that I am one of only a few to have Alaskan Halibut in at this time," he wrote.
Sun file photo