Thursday, August 27, 2009


attached to a large pot (for our seafood boils) that my parents purchased after one of our summer trips to georgia.

when i visit georgia in the summer...a low country boil is on the menu. when my uncle's brother (mike) sees me...he knows that i'm a willing participant.

when i was there in february for my uncle's funeral...we didn't have the usual seafood boil party...but mike did bring a few dozen crab over to the house...and a shrimp plate that also had rutabagas on it (which i really didn't think i liked)...but were so of my cousins and i (the same one with me on the pecan trip) were driving from one seafood place to the other...asking if they cooked rutabagas in with their shrimp. of course...when we finally found the right place...they were out. :(


Seafood boil is the generic term for any number of different kinds of social events in which shellfish is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw).

In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, they are like a
fish fry, barbecue, or church potluck supper. But boils are also held by individuals for their friends and family for weekend get-togethers and on the summer holidays of Memorial Day and the Fourth of July. There are also companies that can cater a boil for large and small events.

While boils and bakes are traditionally associated with coastal regions of the United States, there are notable exceptions. For example, the Fiesta Oyster Bake
[1] (San Antonio) began in 1916 as an alumni fund raiser for St. Mary's University[2]. It is now attended by over 70,000 people during its two day run and is a major music and cultural event in the city.

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