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Well, it sounds like they hit the spot, and I'm glad they did! Hearin' that you all enjoyed them is thanks enough! I gathered (correctly, it would seem) from talkin' with your wife yesterday that you all knew what to do with them so I didn't feel the need to offer any instructions. Whew! Not near so complicated as timing up an engine, but where to start . . .! ;8^) As far as gettin' all the meat out, good on ya! That's a point of pride here in my neighborhood. I was out on the west coast a few years ago on an expedition and got introduced to those big honkin' Dungeness crabs they grow out there. Fella guidin' the group said he'd never seen one picked so clean as mine. It probably wasn't the best of manners, but I took a few carcasses abandoned by others in our party and picked another quarter-pound of meat out of 'em while we were waitin' on coffee and the dessert menus. Shameless, I know. ;8^) And as far as those Maryland crabs go . . . I grew up in my teen years around DC and am mighty familiar with 'em. Not as meaty as a lobster, a fella could starve to death, or suffer the untoward effects of the alcohol consumed whilst tryin' to pick out enough for a meal. But TASTY, yessir. And they serve them with the cutest little wooden mallets for bustin' the claws open! When I moved from there up to Maine back in '78 and inquired at the local IGA about gettin' some Old Bay to spice up some of the local variety of crab, the manager showed me to the bay leaves. It's available pretty readily up here now, but I had to develop my own sources for a few years there, and still have to call or run south if I need it in quantity. So, for your thanks I'll just say again you're welcome. My satisfaction is that the family enjoyed the lobster feed and that you hung in there to get your tractor running. (If you wouldn't mind pinging me at skt4 AT columbia DOT edu, I'll make a point of saving your address this time, since my ISP seems to have rolled our correspondence off, and we'll stay in touch.) Take care!
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