This morning as I was ironing and listening to knitting podcasts (don't knock it, it's my life) I thought "I am finally starting to feel like myself", the clock said 3:30AM and I knew it wasn't over yet. This re entry has been particulary difficult and I wonder if the Ambien had anything to do with it (remember when George Bush Sr threw up right here in Japan and blamed it on Ambien)? I had two Ambien, I took one in RI to test my reaction in case I came to in the middle of the night eating a jelly donught and directing traffic in my nightgown. I figured the name McCarten is respected enough in Narragansett so that I could eventually get released on my own recognisance. The Ambien did nothing, I didn't even sleep well. So I took the second on the flight from San Francisco to Japan. It was like those Sci- Fi stories where they put the astronauts to sleep for 30 years and they wake up on Mars.
For those of you who have asked, here is a picture of Charlie Drago taken at the Clambake to celebrate Tim and Lisa's engagememt.
Getting on the scale after two months away was alarming. Clam Cakes are the reason. RI is the only place on Earth with clam cakes. I know, I have looked and tried any facsimile. Key West's Conc Fritters are a distant second. Maine has something called clam cakes that resemble crab cakes. Not good.
R. I. CLAM CAKES
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder
Drain clams well, reserving 1/2 cup of clam broth liquid. Combine all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or deep, heavy skillet. Don't let them touch the bottom
Oil that is too hot or cakes which are too large will cause burning or uncooked centers. Adjust temperature up or down slightly to compensate. A good starting temperature is 360 degrees.
The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Fry only a few at a time. Serve hot. We eat them with clam chowder