Island Rendering

2003

24" X 28"

Oil on Panel

SOLD

A few years ago I found a recipe for
Three Day Chowder.
I studied the list of ingredients and labor intensive
preparations and carefully pre-packaged the ingredients to transport
on our annual autumn trek to the island saving the fresh herbs to cut from the garden here
at the very last minute.
Cool October evenings and warm sunny Vineyard
afternoons greeted us. Perfect weather for Chowder.

Chowder day 1
Go to Pooles fish market in Menemsha.
Get Donald to beat one fish to death and wrap up with some mussels
for a snack while cooking.
Filet the fish.
Toss lots of aromatic veggies in a vat of water and make a stock with the fish skeleton.
Wrap up and refrigerate.
Go out on the bluff to star gaze.
Day 2
Render a good sized chunk of salt pork down to crispy critters.
Sauté celery, carrots and onions in the drippings in the old iron skillet.
Lay the filet on top and steam for a quick minute.
Refrigerate and go out and look for lights on the horizon.
Day 3
Pour stock into a soup pan leaving yucky remains at the bottom.
Throw in some potatoes cut up and cook with onions and garlic.
Add cooked vegetables from day 2.
Just before serving throw in the fish and a helping of clams for good measure.
And as much heavy cream as the food police will allow.
Top with copious amounts of the lard crispin’s.
Loaf of Black Dog Bakery bread on the side with an aged cheddar
and a bottle of Smoking Loon Merlot.
Stay inside by the fire and knit while Herself reads the next chapter outloud.

Notes for next year.
Forget the pre-packing. Just take an extra trip to Cronig’s and stop and get a brownie
at the bakery on your way. Buy the frozen fish stock from Larsens and have them filet the fish.
Make twice as many pork cuties. And add twice as many clams.
Bring some extra wine and invite an old woman of the sea
to share some salty tales by the firelight.