summer continues

Hey, me again. Getting ready to go back down to Rock Hall, MD and hang out with the family for the weekend again. This time, my brother and his clan are down from Boston to join us. It's a once a year tradition steeped in love, laughter, and gin. And single malt. Beer. Wine. Oh yeah, we eat alot, too.
First thing Neil does, is buy as many TastyKakes as he can fit in the car. Life in New England means life without the Tasty Baking Company, so he spends a week stuffing himself with KandyKakes, Krimpets and chocolate Juniors. I think I'll bring him some of Rita's newest Water Ice flavor-Butterscotch Krimpet. For those of you who have the misfortune of living where you've never heard of water ice, well, hell, sorry. It's a summer treat you all should try once, and you'll be hooked. My favorites are lemon and mango, but the krimpet one is pretty good.
We enjoy martinis and good scotch watching sunset over the bay, wine with dinner, and beer for breakfast. Just kidding....beer is love, people. I do believe I've mentioned that.
Anyway, we eat. In addition to the wonderful produce, the Bay gives forth (when it feels like it) Rockfish, or stripers they are sometimes called. They are bass, and some of the tastiest fish you will ever try. The flesh is firm and sweet. My favorite thing to do with them is take the filets, put them in a big piece of foil, add some chopped garlic and shallots, a couple lemon slices, a thyme sprig, some salt and pepper, and either a plop of butter or some olive oil. Fold up the foil like a package, and either put on the grill, or in the oven and bake for about 8-10 minutes, depending on how fat the fish is. If you do individual ones, serve them in the foil, so each person can open them up themselves and great that first wonderful explosion of aroma.
Oh boy, I can't wait to get down there now! Keep enjoying the last wonderful days of summer, and I'll keep giving you recipes and ideas.
Love you madly...