Hello, everyone. Hope you had a good weekend.
This week, I am going to write about my mother. This day is all about those fabulous women who do so much and expect so little for it.
My mother was my best friend as far back as I can remember. She always was there for me, whether it was to pick me up from football practice or to let me have some money for a date. She was always there with something cold to drink and a snack when I came in from fishing or school.
I have to say, when I was growing up, I really had it made because my sister was always there for me too. I used to call her Nana. That would be Annie Ramsey.
Well, I have a couple of fishing reports and then one of Mom’s old recipes. The fish in the photo were caught by Mia Boyle while fishing with former co-captain of the dock tour Lu Smith. Lu said they caught several catch-and-release trout that were undersized. Capt. Hippie and I went on the dock tour last weekend and landed three black drum and five whiting. That does not sound like much, but it was the first real action of the season for the tour.
Now for the old pickled -shrimp recipe. When I was a little guy growing up at Branch’s Fishing Camp, the shrimp always would be on the counter at the store. You had to have some saltines, and if you opened the jar of shrimp, you could not stop until they were gone.
1 ½ pounds of raw, cleaned and peeled shrimp.
½ cup chopped celery leaves.
¼ cup whole pickling spice
2 cups sliced onions
5 bay leaves
1 and half cups salad oil
1 and half cups vinegar
¼ chopped pimento
2 tbsp. capers and liquid
1 and half tsp. celery seed.
1 and half tsp. sea salt
¼ tsp. hot pepper sauce
Tie the celery and pickling spice loosely in cheesecloth. Place in about 2 quarts of boiling water. Simmer for about 10 minutes. Add shrimp and cook until pink. I am sure you already knew that. Drain, then arrange sliced onions and shrimp in a bowl and add bay leaves. Combine the remaining ingredients and mix thoroughly. Pour the shrimp, onions and bay leaves in a mason jar with other ingredients and chill for six to eight hours. Break out the saltines and a cold beverage and enjoy Mrs. Kitty’s pickled shrimp.
Well, I would like to say Happy Mother’s Day to all of you lovely mothers out there, and a special Happy Mother’s Day to Mrs. Margie Bush. God Bless you each and every one.
I’d like to give a shout out to Old Tight Line up there; I hope he and Mom are having a good one.
Until next time, wet a hook — it`s good for the soul.
Tight Line Jr.