Brotherhood Winery- America’s Oldest Winery

Experience the enigmatic atmosphere of Brotherhood Winery by taking a leisurely stroll through our vast network of underground cellars.  Excavated by hand in the late 19th Century, the dimly lit cellars house over two hundred oak barrels and feature a crested vault containing some of the oldest vintages in America.

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Our team of knowledgeable guides will reveal the secrets of these mysterious vaults and keep you amused with tall tales of folly and tragedy.  The tour will get you well acquainted with the complete wine making process and you will feel like an expert in the field.

Test your wine tasting skills in our modern showroom and enjoy the many flavors and textures Brotherhood has to offer the budding and discerning wine lover.

Hours January-March:

Open Friday through Sunday 11 a.m. – 5 p.m.
No tours and tastings Monday – Thursday

Hours April-December:

Open Sunday to Friday 11 a.m. – 5 p.m.

Open Saturday 11 a.m. – 7 p.m.

Tour & Tasting Pass: $10

Includes a tour, one tasting flight and a Brotherhood Wine Glass to keep (while supplies last).

Tasting Flights: $7 w/wine glass.

Tour Pass: $6 each

Groups under 25, no need for reservation.
Groups of 25+ please contact Barbara at (845) 496-3661 x14 or bhw.barbara@gmail.com

Tour Times: Monday – Friday 11:30, 1, 2, and 3:30 p.m.
Weekends as groups gather.
Valid form of ID required to participate in wine tasting.

 

JKS 10/2/18

UPDATED Party Boat Fishing Report 9/13/18- NYC, NJ, CT & Long Island

“Truth is stranger than fishin’ ” Jimmy Buffett

PARTY BOAT LISTINGS AND Updated REPORTS (with links) with useful TIPS AND GENERAL RULES (scroll past listings)! IF YOU KNOW A PARTY BOAT THAT I AM MISSING, PLEASE FORWARD A LINK AND I WILL CREATE A LISTING eringoscratch@gmail.com

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A lifetime of fishing around NYC and the amazing recipes I’ve gathered along the way. Kindle version has useful links and more than 50 recipes!

 

New York City Party Boats

Long Island Party Boats

New Jersey Party Boats

Connecticut Party Boats

Nautical Weather Forecast for NY and NJ

1110 AM EDT Thu Sep 13 2018

.Synopsis for the Long Island Waters and New York Harbor…
A front south of Long Island will weaken later today with the
center of high pressure moving into the Canadian Maritimes
tonight into Friday. The local region stays on the southwest side
of this high pressure area. High pressure across the
region Friday night will drift offshore through early next week.
A frontal system approaches for Monday night, possibly with
tropical moisture from Florence. This frontal system then moves
through the area Tuesday and Wednesday. Refer to the National
Hurricane Center for the latest forecast updates on Florence.

ANZ338-140415-
New York Harbor-
1110 AM EDT Thu Sep 13 2018

THIS AFTERNOON
E winds around 10 kt. Waves 2 to 3 ft. Chance
of showers early. Slight chance of tstms. Slight chance of
showers late.

TONIGHT
E winds 10 to 15 kt. Waves 2 to 3 ft.

FRI
E winds 10 to 15 kt. Waves 2 to 3 ft.

FRI NIGHT
E winds 5 to 10 kt. Waves 2 to 3 ft.

SAT
E winds 5 to 10 kt. Waves 2 to 3 ft.

SAT NIGHT
E winds around 5 kt. Waves 2 to 3 ft.

SUN
E winds around 5 kt. Waves 2 to 3 ft.

SUN NIGHT
E winds around 5 kt. Waves 2 to 3 ft.

MON
SE winds around 5 kt. Waves 2 to 3 ft.

MON NIGHT
SE winds around 5 kt. Waves around 2 ft.
Winds and waves higher in and near tstms.

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Want to join our Ten Pound Fluke Club on Facebook? All fishermen are welcome. If you have a pic of your 10 pound+ fluke, please post.

New York State Marine Recreational Fishing Limits Updated June 20, 2018

 Water temps are rising and the fish are biting- For Real Time Water Temps- CLICK HERE

A little background  on party boat fishing in NYC and some useful tips

In the past two decades or so, there has been a significant investment in waterfront access, with improved facilities and infrastructure. A vast improvement in water quality since 1972’s Clean Water Act changed the way we deal with pollution has meant the return of many species of fish to our local waters.

 

 

 

I am from New York City. I have had to work with what was in front of me. I may never enjoy the execution of a perfect 10 to 2 fly cast over a moving stream that lands right in the sightline of a nasty, ol’ daddy trout sitting just behind that rock right there, but I do know a thing or two about putting fish in the bucket.

 

UPDATED FISHING REPORTS from Nor’easter.com

UPDATED REPORTS from On The Water Magazine

50 recipes!

New York City Party Boats

Long Island Party Boats

New Jersey Party Boats

Connecticut Party Boats

 

 

 

Party Boat Fishing

 

“If people concentrated on the really important things in life, there’d be a shortage of fishing rods.” -Doug Larson

Party Boats, sometimes known as Head Boats or Open Boats, are a category of commercial sport fishing boats that charges a fee per passenger for regularly scheduled trips.

Like a train or plane, the boat has posted departure and return times, holds a set number of passengers, and charges the same fixed fee for most voyagers. Kids and seniors get a discount on most boats. They will supply you with a rod, tackle and bait (some charge a small fee for the use of rods, some provide them free with your fare).

 

The number of anglers on a trip depends on the size of the boat, and the cost of the trip. The less the trip costs, and the bigger the boat, (also the shorter the trip), the more people will be on the boat. Skill levels of the fisherman vary greatly.

If the trip is taken during the local tourist season, and the trip is during the day, expect a number of ‘riders’ (people who go out just for the ride-not to fish) and extremely novice anglers. If you want to avoid the crowds take your trip during bad weather, off-season, long trips, or ‘limited party’ (costs more hence fewer folks).

 

You can find a good listing of these boats at the bottom of this page.

General Rules for Party Boats

Proper etiquette is a MUST for party boat fishing for all who sail. You may be with a group of friends; another group might have a family with kids; a third might be a group here from another country, everyone gets along.

I’ll give you a few tips on making it a fun day:

1) Always obey the Crew and Captain. Their goal is to keep you and all the other anglers happy, since without your money they will go broke. Most of the time, with a good professional crew, this is not a problem. They do this for a living and it is there business to put you on fish.

2) Always be aware of those around you (right, left, and when casting-behind). Watch out for kids. Most bad tangles can be avoided if you pay attention to your line. Otherwise, oh boy! “No pulling in the back!”

3) Be knowledgeable of local species, and local laws. Often a single illegal fish on a boat can result in very large fines for both boat Captain and the offending angler. When in doubt, ask the crew or release the fish. A few mates break the spines of nuisance species like dogfish. I am not down with this unnecessary killing and make a point of saying that when I hook one. Click for a current list of NYS DEC Fishing Regulations

4) Exercise patience, kindness, and courtesy. Cursing loudly, while common among most of us anglers when fishing alone, can offend others on a party boat. Never drink excessively. It is common respect not to get all banged up on a boat. “Don’t disrespect the Bing!”

5) Chill out. If your lines get tangled, don’t get frustrated or try to assess blame-it goes with fishing elbow to elbow, and can be a good way to make friends.

6) HAVE FUN! A party boat is a great place to meet other anglers and ‘trade lies’ as fishermen often do. There is more to fishing than just catching fish.

 

What should I bring on a party boat?

1) Food, Beverages. Hot coffee helps with the early morning chill. Hydration is key on hot days I recommend fruit juices and cold bottles of water. While I do occasionally indulge in a beer or two, I find that too much hurts my fishing abilities and makes me take too many trips to the ‘head’. Drinking a few beers is part of the experience for many anglers on a hot day, but remember it is a privilege afforded to you by the Captain. Some boats have decent galleys and sell food and drinks on board so call the boat’s Captain before your first trip for the low-down. I usually find it best to pack a couple of sandwiches for the trip.

2) A camera phone (sealing it in a Zip Lock Bag to prevent it from getting wet) for those special moments.

3) Extra Clothing. In the spring, it can be much cooler on the water then on land. Dress in layers. Even on warm days, bring an extra layer or two.

4) Rain Gear, if there is even a chance of weather.

5) Sunscreen and Polarized Sunglasses. You will bake in the sun. SPF on ears, face, under chin and neck. The reflection of the sun off the water is strong and can burn too.

6) An old towel or t-shirt to wipe your hands on.

7) Warm, non-slip shoes that can get wet.

8) Bring a cooler to keep your food and beverages cold and to bring your fish home.

9) Tools: Pliers, Scissors, Folding Knife, extra line, and a tackle box or bag that can get wet.

10) Sturdy fishing tackle. Just about every boat will have decent rods for you to use. If you are going to fish a few times each years, you will soon want to invest in your own. It can get personal.

11) A waterproof bag or heavy plastic bag to put you non-fishing gear stuff in. You are on the water and things get wet.

12) Any specialized baits not provided by the boat (call the boat first and check reports online or in the papers).

13) Cash in small denominations (usually I bring some ones and fives, in addition to my fare). You will need it to tip the crew (ask regulars what is customary), to buy extra tackle, to pay for fish cleaning, to buy snacks and to enter the pool.

14) Aspirin (or equiv.) and/or Dramamine (for those sea-sick prone-take one BEFORE you leave the dock).

15) A GOOD ATTITUDE! It is a great day to forget your city strife and experience a bit of nature. Enjoy yourself on the high seas!

50 recipes!

New York City Party Boats

Long Island Party Boats

New Jersey Party Boats

Connecticut Party Boats

 

Spend enough time on the sea and you will see many strange things. I have had days on the water when fish sacrificed themselves on every cast. Bluefish, when feeding, are as voracious as any shark of your imaginations. Big ones go 17+ pounds and they will rip up your arms if you hook into one. I have been lost, in fog on rough seas. I have seen a man die standing to my right as I caught fish on a night trip on the Brooklyn III on a Friday in 1978. I have lost fish so big that they devour my soul with their silent, deep sea mocking. Be that as it may, I love being on the water.

Party boat fishing is the easiest way to go from landlubber to fisherman in a New York minute. Here are some tips to get you on your way.
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50 recipes!

New York City Party Boats

Long Island Party Boats

New Jersey Party Boats

Connecticut Party Boats

ErinGoScratch Recipe- Mexican Lasagna

Football season is about to get underway and Sunday feasts will abound. Of all the hearty “crowd pleaser” dishes I make,  my Mexican lasagna is the most requested.

The aromatic blend of meats, vegetables, spices and creamy cheesiness calls out two flights down to our arriving guests, some with their own Lock and Lock QVC containers for leftovers. I make a full tray for a party and rarely have any left. It can be made on a smaller scale just as easily. I will make this recipe for a serving for six.

I use a Temptations roundish dish because it is perfect for the large Burrito-style white tortillas that help create perfect levels of deliciousness.

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Toast the tortillas over an open flame (if you are comfortable and careful) or in a large pan. The idea is to get a little char and some puffiness out of the tortilla that will help create the layers. For larger trays, toast tortillas and layer like a regular lasagna.

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Toasting tortillas for Mexican lasagna.

Make corners tight so layers stay intact initially. Once it starts bubbling, stick some extra cheese in their to create “magic” pockets. Everything goes in to this dish hot, so you can achieve some nice crispy bits.

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Bottom layer tortilla.

After setting your first tortilla layer in a lightly oiled pan. A layer of cream cheese on the bottom or some shredded cheddar is a nice touch.  This is the meat/protein level. You can use a thick chili here, chopped meat (beef, pork, turkey or lamb) with a can of chopped tomatoes, sautéed chicken, shrimp, chorizo or sausage. You can mix it up, too. There are no rules. Just make sure to be liberal with sauce and keep this level moist.

A layer of cheese on top and time to add another toasty tortilla. It is never the same thing twice. Take stock of your fridge. This recipe is adaptable to any protein.

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Layering the bottom level of meat and cheese.

Mexican lasagna is a great way to use up leftover odds and ends of cheeses that are two nice to be tossed. I’ve used vegetables of many kinds like zucchini, eggplant, peppers of any color, shallots, carrots, onions, olives, rice and mushrooms. Sautee veggies down with oil and spices.  Hot peppers to taste. Add a little cheese here, too, and top with one more tortilla layer

Now you can go as many layers as your pan can handle. Once you are ready to top it off, add a layer of black beans, scallions, jalapenos, cheese and sauce (or any variation of them all). Now it is time for the oven. 425 degrees for twenty minutes uncovered, then twenty minutes at 325 degrees.

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Veggie layer of Mexican lasagna.

Now you can go as many layers as your pan can handle. Once you are ready to top it off, add a layer of black beans, scallions, jalapenos, cheese and sauce (or any variation of them all). Now it is time for the oven. 425 degrees for twenty minutes uncovered, then twenty minutes at 325 degrees.

Remove from oven and let it sit for ten minutes.  Serve with guacamole, sour cream, salsa or salad.

JKS 11/11/17

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Pernil Perfection

Pernil, seasoned and cooked pork shoulder, is a traditional Puerto Rican dish served at Holidays and special occasions. It creates it’s own holiday of aroma and flavor as you slow cook the pork to perfection.

For meat lovers it has all the hits- moist flavorful core, outstanding marbled slices and crispy “chicharrones” pieces of slow cooked skin that are tender and tangy.

Brining is important and will give you a better product in the end, adding moisture and sweetness to the joint.

Sides can include yellow rice “arroz amarillo”, beans “habechuelas”, squash, potatoes, avocado salad, roasted corn, watermelon salad or any seasonal veggies.

Ingredients

• 7-8  lbs pork shoulder (bone in) and one onion chopped

MARINADE

• 4 limes, juiced
• Half a cup of Orange Juice
• 15 garlic cloves, mashed or food processed
• 4 tablespoons fresh oregano or cilantro
• salt & fresh ground pepper
• 1⁄4 cup soy sauce
• 4 tablespoons olive oil
• 1 cup vinegar
• water

Directions

Day 1

1. Make the marinade. In medium bowl, combine garlic, lime juice, oregano, soy sauce, olive oil and salt and black pepper. Give it a brief blast in the food processor. Set aside.
2. Wash the pernil in vinegar and water, pat dry with paper towel. Place on a cutting board fat side up. Cut a flap leaving the fat in a single piece and attached at one end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides (about 20 holes).
3. Place pernil in roasting pan skin side up. Rub the marinade all over the pernil, making sure you pour a little of it into to the holes. You can stick extra garlic in here, too. Return the skin back to its original position. Score the skin with diagonal cuts and sprinkle salt to taste over the skin.
4. Cover tightly with aluminum foil. Refrigerate for 24 to 48 hours.

Day 2

1. Remove pernil from refrigerator 45 minutes before roasting. Rub with salt or Adobo. Preheat oven to 475 degrees F. Add a little water to the roasting pan so that it comes up about 1/2 inch up the sides.


2. Cook pernil uncovered for 45 mins to crisp the outside. Add chopped onions to the mix. Turn oven temperature down to 225 degrees F, tent pernil loosely with aluminum foil, and cook for 4 hours.

3. Let pernil rest for 10 minutes before slicing. You can now serve with rice and beans. Leftover meat is juicy, flavorful and only gets better the next day when you can use on tacos, Cuban sandwiches, in salads or any old way you please. I save some for my chili, but that is another story for another day.

JKS 9/26/17

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Beer Battered Trigger Fish

Triggerfish are a funny looking, fun to catch summer species in the New York/NJ bite. They usually swim up in the gulf stream as the waters warm and show up on the reefs and bays of NJ and Long Island in mid-July while party boats are targeting sea bass and porgies. The Ocean Eagle V out of Sheepshead Bay is a great party boat that targets these tasty fish. Triggerfish are also a favorite of spear fishermen.

 

 

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Triggerfish are sustainable, locally caught fish, prized by seasoned salties. They have firm white flesh that is slightly sweet in flavor – closer to crab than fish in some ways. Their firm fresh hold up on the grill and they can be cooked whole or as fillets. I like them beer battered and deep fried, baked or poached, or any simple method that lets their flavor shine. This wonderful taste of summer is something I look forward to each year.

Batter Ingredients

1 cup all-purpose flour
1 cup cornstarch
one 12-ounce can beer (ale, larger)
1 large egg
1 teaspoon kosher salt

For the Fish

6 cups peanut or canola oil
1 ½ pounds skinless fillets (triggerfish, cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick
salt and pepper
malt vinegar, or lemon

Directions
1. For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
2. For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.
3. Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
4. When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes.
5. Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.

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Fishing, Creative Loitering in Beautiful Places

“Catching fish is secondary to the immeasurable joys of the watery world.”
Fennel Hudson, Traditional Angling

One of the many pleasures of fishing is that it often surprises us with incredible vistas and moments where nature sings. I often describe fishing as “creative loitering” and these photos will give you a small glimpse into the pleasures of fishing (which is not always “catching”).

 

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The fishing was good; it was the catching that was bad.
-A.K. Best

 

 

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“Look at where Jesus went to pick people. He didn’t go to the colleges… he got guys off the fishing docks.”- Jeff Foxworthy

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“All Americans believe that they are born fishermen. For a man to admit a distaste for fishing would be like denouncing mother-love or hating moonlight.”
-John Steinbeck

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“Some go to church and think about fishing, others go fishing and think about God.”
– Tony Blake

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“If I fished only to capture fish, my fishing trips would have ended long ago.”
Zane Grey

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“Fishing is a delusion entirely surrounded by liars in old clothes.” – Don Marquis

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“Photos from the Ferry” William Thatcher – UPDATED 8/13/18

“Photos From The Ferry”: An Exhibition by William Underhill Thatcher

When people visit New York City, some of the best pictures they take of the skyline are from the Staten Island Ferry boat as it glides across the harbor. Dramatic views, cinematic lighting and occasional bold displays of nature create some amazing photo opportunities.

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Fantastic harbor sky

When you spend five days a week working as a deckhand on the Staten Island Ferry and you have an eye for a good picture, even better. My old high school buddy, Billy Thatcher, has been doing this for more than 16 years. Billy’s love of the sea and photography are captured in the artful pics below. Enjoy the journey.

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Liberty!
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Red sky at dawn over NYC
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Teach a man to fish…
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NYC orange sky
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Sunrise over BK
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St. George Staten Island
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Ferry in the sun stream

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Sunburst over NY Harbor.
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Ferry flag over Freedom Tower.
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Ferry at sunset.
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Heading to Manhattan.
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Church in the sky, St. George, Staten Island.
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Sailboat at Statue of Liberty.
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Sunrise from ferry terminal.
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Freedom Tower breaking through.
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Sunset at Blue.
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Ferry lit up.

 

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Red sky at dawn, sailor be warned.
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City lights from ferry.
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Dawn’s early light.
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Fisherman, South Beach, Staten Island
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Morning commute.

 

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Pier at night.

 

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Arrival at St George, Staten Island.
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Dawn over Brooklyn.
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City in black & white.
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St George under moonlight
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Lifeboat.

 

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Logo

 

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The Shadow
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Billy Thatcher on ferry.
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Billy Thatcher on beach in A.C.
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Winter in the city.

ALL PHOTOGRAPHS BY WILLIAM UNDERHILL THATCHER  AND ARE THE PROPERTY OF WUT PHOTOGRAPHY.  ALL RIGHTS RESERVED.

ErinGoScratch Recipe: Quick Pickled Watermelon

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Quick Pickled Watermelon

  • 5 or 6 coriander seeds
  • 2 tablespoons of white vinegar
  • 1 tablespoons fresh lime juice
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon honey or sugar
  • ½ cup olive oil
  • Kosher salt, freshly ground pepper
  • 3 cups coarsely chopped seedless watermelon
    A sprig of oregano
    2 cloves garlic diced
    One cup boiling water
    Layer watermelon, oregano and garlic in large Mason jar add salt, sweet, shallots and vinegar add hot water and let stand for 45 mins uncovered. Cover, shake vigorously. Add oil. Cover. Refrigerate overnight. Add to salads or just enjoy as a snack.

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