We’re revisiting favorite towns we explored last year.  Cape May was like coming home.  Everyone had their list of things to do and places to go, and the weather was predictably unpredictable. Our last grocery trip was a week ago in Saint Augustine, so we better walk to town and pick up some produce and dairy.  Our first few days here were pretty rainy, so along the way we took shelter from the weather at the fire station.

We first spotted the Fire Station’s 1928 LaFrance fire engine in their firehouse museum. The original firehouse was no more than a roof over the engine, a desk and sleeping quarters big enough for just a couple men. Eric is a collector of t-shirts especially fire department t-shirts, so we picked one up.

The harbor’s navigational markers are a home for the osprey. These raptors are impressive fishermen, swooping down to snatch an unsuspecting fish near the surface of the water.

Ever since our last lobster dinner in the Bahamas, Roy and I have been talking about the seafood market in the harbor.  We were there when the fishermen pulled up with bushels of crabs.  We talked to him a bit and learned that these small blue crabs are about to molt, which happens once a year. The people at the market watch the tanks carefully and have to pull the crab out of the water quickly before is forms a new shell.  The soft shell crab is a delicacy, so we brought a few home with us.  You just peel off the paper thin shell, clean off the lungs and guts, take the whole thing and coat it a little with bread crumbs, the gently fry in it oil.  After having spent quite a bit of time picking at blue crabs last year, I can appreciate the quantity of meat you can get out of a shell-less crab.  These morsels of meat go for $6 or $7 a piece when they are plentiful.

The market supplies local resturants and also serves steamed seafood. We picked out an 2lb lobster for them to cook up for us.

The lobster we eat in warmer tropical waters are also called crawfish and are more closely related to crabs. These crawfish are what is served at the Red Lobster.  After the many feasts on crawfish we were interested in comparing them to the cold water lobsters which have have claw meat.

The lobster looked small to us, but I think those claws contain quite a bit of meat. The fishing regulations say the lobster’s carapace must be between 3.25 and 5.5 inches, which is similar to the spiny lobster, but I think the spiny lobster has a bigger tail.

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Either way, dinner is served lets taste this guy.

Last year Roy and I shared a lobster and he barely ate half a claw.  This year with his seafood pallet maturing, he ate both claws and tried to dig into the tail until I confiscated it for my lunch.

We entered the harbor during a storm, the anchorage was full of people taking shelter from the wind and rain and the only space to anchor left was right next to the Coast Guard dock.  Every morning we heard the first call to colors to alert us to the 8am flag raising and national anthem, and every evening the flag was taken down at sunset.  I have the bugle and colors  routine ingrained in my memory from 6 years on the Navy Base.  So at 8am everyone came outside to show respect to our flag.

The week was very relaxing.  We got caught up on school work and Eric’s work, played a few games when it was cold and rainy, walked across the bridge one way to West Marine or 1.5 miles the other way to the grocery store.  We found a laundry close by and Roy scored on a few Guy Harvey t-shirts.  We love this artist’s work and Roy just picked up a Guy Harvey Magazine. After reading his bio, we love him even more. Guy Harvey was a college professor, has a marine science research center and is dedicated to ocean conservation.

We also made friends in the anchorage.  Its wonderful to hear stories about where people came from and are going to.  The Motor Yacht, Nomad brought over Ginger to visit with Topaz.