Florida for Thanksgiving is a somewhat surreal experience. The sky is blue, the temperature is 80, and I’m kayaking between crab pots. Dolphins played in the Gulf of Mexico, and we watched the herons and egret watching the fishermen.
It was delightful. Certainly I’m fond of the crunching leaves and dashing through the snow, but blue skies and sand between my toes was far more delightful than dealing with the weather outside being frightful.
On one of those glorious mornings, we headed into St. Petersburg for the Saturday Morning Market with a cooler bag full of ice in the back of the SUV. The first stop was the new fish vendor, who had lovely pink Key West shrimp in his stall, as well as a variety of stone crab claw. We filled our bag with both and put it back in the car. Then it was time to enjoy the rest of the market, especially the show around the pineapple stand. That was my treat for the day. It was also the first thing I tasted this morning; I packed it in my carry-on bag for the trip back north.
We sampled some other new products at the market as well. New meaning since the last time we were there in April. There was a ginger beer cart, more smoothie makers, and kombucha. I tried the Thai, with lemongrass and galangal and coconut. Unfortunately, the coconut oil was overwhelming the lemongrass and ginger flavors, but I can count it up to a new flavor I’ve tried. Next time, I’ll try tropical.
We stopped by to visit Juan and Chichi Garanton. Juan is an artist whose work is inspired by the colors and scenes around him in Florida. His work now hangs on three generations of Mead walls. My daughter is his newest fan.
It was Saturday, so we were trying to embrace the Shopapalooza spirit in downtown St. Petersburg. Alas, we didn’t find anything more to buy that day. This meant time for a nap before making dinner, which was as easy as chopping garlic, peeling shrimp, and serving.
This dish is perfect for those nights when you are trimming the tree and don’t have much time. Or have some unexpected company. Just put these out with dishes of Marcona almonds and some olives for an impromptu tapas party.