Crab Island Quotes

Gonzo, the enlightened hippy-biker island god, was a hermit in every sense of the word; a hermit crab and this island was his shell.

But drunkenly, or secretly, we swore, Disciples of that astigmatic saint, That we would never leave the island Until we had put down, in paint, in words, As palmists learn the network of a hand, All of its sunken, leaf-choked ravines, Every neglected, self-pitying inlet Muttering in brackish dialect, the ropes of mangroves From which old soldier crabs slipped Surrendering to slush, Each ochre track seeking some hilltop and Losing itself in an unfinished phrase, Under sand shipyards where the burnt-out palms Inverted the design of unrigged schooners, Entering forests, boiling with life, Goyave, corrosol, bois-canot, sapotille. Days! The sun drumming, drumming, Past the defeated pennons of the palms, Roads limp from sunstroke, Past green flutes of the grass The ocean cannonading, come! Wonder that opened like the fan Of the dividing fronds On some noon-struck sahara, Where my heart from its rib cage yelped like a pup After clouds of sanderlings rustily wheeling The world on its ancient, Invisible axis, The breakers slow-dolphining over more breakers, To swivel our easels down, as firm As conquerors who had discovered home.

Those less fortunate eat dried fish while the truly destitute fight with the spiny shells of crabs or lobsters. Decades later, my father will find it incomprehensible that Americans crave what in his childhood was considered repugnant fare.

The woman in the tub had been dead for a long time. She was bloated and purple, her gas-filled belly rising out of the cold, ice-rimmed water like some fleshy island. Her eyes were fixed on Danny’s, glassy and huge, like marbles. She was grinning, her purple lips pulled back in a grimace. Her breasts lolled. Her pubic hair floated. Her hands were frozen on the knurled porcelain sides of the tub like crab claws.

I notice you have written about mussels a few times, but you only ever mention cooking clams. I recently learned a creative mussels recipe from a Frenchwoman I met on a voyage to the Far East. I am enclosing a packet of saffron from that voyage. It is my small way of thanking you for "Letters from the Island." For steamed mussels, in a stockpot add a generous pinch of saffron, coarsely chopped garlic, and parsley to a half cup of melted butter. The red enamel pot you mentioned in your column about racing Dungeness crabs, the one with the pockmark from your niece's Red Ryder BB gun, will do perfectly. If you can't find fresh garlic, shallots can be substituted, but in my opinion, without fresh garlic the dish isn't worth making. The Frenchwoman told me the addition of a cup or so of white wine is considered standard for this broth, but she prefers vermouth. I agree with her. It gives the dish a crisp, botanical flavor, and I can save my Chablis for drinking with my meal.

Ask yourself if you are happy and you cease to be so.” That was John Stuart Mill, the nineteenth-century British philosopher who believed that happiness should be approached sideways, “like a crab.” Is Bhutan a nation of crabs? Or is this whole notion of Gross National Happiness just a clever marketing ploy, like the one Aruba dreamed up a few years ago. “Come to Aruba: the island where happiness lives.

The 14-year-old could see her standing by the table she used as a stand, an old armchair propped up on it, and the face of concentration on his mother as she tucked her hair behind the ear that was now a part of this island, out there tonight, feeding the ants and other carnivorous creepy-crawlies. Little by little, they were all becoming part of the island, they were the flies and Crab was the spider, chomp, chomp!

I went down from the house in that hour, wearing the wet suit I use for tropical diving…since that day I have walked in the river in all seasons except late fall, winter, and early spring, when the water is too high…I’ve walked up and down it on moonlit nights, and on nights of the new moon when the only light falling in the woods has come from the bulb above my desk, that and photons from the stars above, the suns Ishmael imagined as islands in a “continentless,” continuous sea. Crabbing upcurrent some evenings, feeling the force of the water on my legs and a night breeze in my face, I often think of myself as passing the house offshore. Up there in that room, as I see it, is the reading and the thinking-through, a theory of rivers, of trees moving, of falling light. Here on the river, as I lurch against a freshening of the current, is the practice of rivers. In navigating by the glow of the Milky Way, the practice of light. In steadying with a staff, the practice of wood.

The clearest signs of Hakodate's current greatness, though, can be found clustered around its central train station, in the morning market, where blocks and blocks of pristine seafood explode onto the sidewalks like an edible aquarium, showcasing the might of the Japanese fishing industry. Hokkaido is ground zero for the world's high-end sushi culture. The cold waters off the island have long been home to Japan's A-list of seafood: hairy crab, salmon, scallops, squid, and, of course, uni. The word "Hokkaido" attached to any of these creatures commands a premium at market, one that the finest sushi chefs around the world are all too happy to pay. Most of the Hokkaido haul is shipped off to the Tsukiji market in Tokyo, where it's auctioned and scattered piece by piece around Japan and the big cities of the world. But the island keeps a small portion of the good stuff for itself, most of which seems to be concentrated in a two-hundred-meter stretch in Hakodate. Everything here glistens with that sparkly sea essence, and nearly everything is meant to be consumed in the moment. Live sea urchins, piled high in hillocks of purple spikes, are split with scissors and scraped out raw with chopsticks. Scallops are blowtorched in their shells until their edges char and their sweet liquor concentrates. Somewhere, surely, a young fishmonger will spoon salmon roe directly into your mouth for the right price.

when he sat in the rowboat again, the oars ready but not yet dipped into the water to take him away from the island, Jeff looked back. He didn’t see the busy land crabs nor the overgrown interior; he saw the beach, knowing it was there just beyond sight, keeping the sight of it clear in his inner eye. He splashed the oars into the water. Behind him, a great blue squawked — Jeff turned his head quickly. The heron rose up from the marsh grass, croaking its displeasure at the disturbance, at Jeff, at all of the world. Its legs dragged briefly in the water before it rose free to swoop over Jeff’s head with a whirring of powerful wings. It landed again on the far side of the ruined dock, to stand on stiltlike legs with its long beak pointed toward the water. Just leave me alone, the heron seemed to be saying. Jeff rowed away, down the quiet creek. The bird did not watch him go.

The bit was in my mouth. At last, for the first time since sleeping in crab-infested blankets in the dressing-room at Hayling Island, living on evaporated milk and biscuits, swanking about as a peroxided Hamlet, to an audience of geriatric holiday-makers, I had contrived some sort of personal control over the whole brash enterprise. I would only have myself to blame. The release from benign paternalism was firingly enjoyable.

Atolls are home to more than a quarter of the world’s marine fish species, a mind-boggling array of angelfish, clown fish, batfish, parrotfish, snappers, puffers, emperors, jacks, rays, wrasses, barracudas, and sharks. And that’s without even mentioning all the other sea creatures—the turtles, lobsters, porpoises, squid, snails, clams, crabs, urchins, oysters, and the whole exotic understory of the corals themselves. Atolls are also an obvious haven for birds, both those that range over the ocean by day and return to the islands at night and those that migrate thousands of miles, summering in places like Alaska and wintering over in the tropics.

3 Reasons Why You Should Visit Galapagos Islands Are you have been planning to spend their vacation in most of the beautiful place in the world. Then the Galapagos Islands is one of the most beautiful places in the world. The famous archipelago in the Pacific Ocean is a demand and desired destination for travelers all around the world. The Galapagos isn’t probably the easiest and cheapest accessible place in the world but still attracts huge numbers of visitors, although there is a limit on how many people can arrive in the Galapagos. These are not budget-friendly travel destination Islands, but there are some ways how to arrange your week in paradise from cruising the living onboard and archipelago to making the day trip from one of the islands. You have most already heard or read all superlatives Galapagos Island can offer many visitors. But if you hesitate if the time and money will be worth it, we’ve put a list of three reasons why we should visit the Galapagos Islands. After reading these reasons, we believe that there won’t be any hesitation. The Galapagos Legend should be on every traveler. Pristine beaches You come to Galapagos Island to see fantastic wildlife but firstly mention the beaches. The stretches of fine white sand are on every island, and although you won’t have that much time to relax and lay down here just because of that there is so much to do, so we are looking at you sea lions only walking on those beaches from one to another end is a great unforgettable experience. Never expect deck chairs, bars, or umbrellas beaches on the Galapagos have nothing familiar with those touristy and crowded places form travel catalogs. Wildlife When we think and talk about the Galapagos Islands, we have a suspicion that the wildlife would be something marvelous and unique. What we never know was that these superlatives would get a new dimension on the Galapagos. All the wildlife animal species from iguanas, birds, tortoises, sea lions crabs to fish are incredible, and nothing can make you on their natural behavior that is dissimilar from the animal's behavior we know from our countries. The Galapagos animals never feel fear human at all, so you can get close to them and take images of a lifetime. Island hikes There are many designed ways on islands of Galapagos that will help you to walk through a unique landscape and will also help you to understand the evaluation process better, evaluation of not only the islands but also of the flora and fauna which live here in unbelievable symbiosis. The hikes are short, so visitors are allowed to walk on the island on their own so that you want a certified guide to show you around. Hikes were one of the best activities we did on the Galapagos as it combined the exploration of almost barren volcanic islands and watching wildlife. Galapagos Legend help you plan the trip you have dreamed about. You can choose onshore activities that cater to your interests, from a wildlife safari to a side trip to the fabulous annual Carnival in Rio, Brazil. As you stay on shore before and after your trip, you have the option of staying at a delightful boutique-style hotel or in a 5-star hotel setting.

Last night I dreamt I dwelt in marble halls; Tonight beside the watery waste I sing. The island's cloud-cap drifts above the sea, And mists about its mountain forests cling. Our pasts and presents to the moon are one; Our lives and loves beyond our reckoning. Yet still my heart yearns for that distant South, Where time is lost in one eternal spring.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

Do you miss Mallow Island? That had always been a complicated question to answer because of how closely it was tied to his mother. He didn't miss her. But he missed Frasier. He missed the way sugar seemed to float out of every open door on Trade Street. He missed trying to find fiddler crabs with a flashlight on summer nights. He missed being able to drive around without GPS because he knew every road by heart. He missed the good things. He thought the job at the Rondo would give him a taste of himself again, but he knew now that he was never going to find himself here. He'd left too much of himself behind. And now he just wanted to go home.

Gerald and I saw the Azore Islands, Talcahuano, Tumbez, San Francisco, and Nome from afar while the captain and officers rowed to shore for fresh food and fresh whalers. Even at Nome, not two days ago, Gerald and I watched the Alaskan town from the ship. We saw Talcahuano at night, the town alive with lights and torches. We heard music across the water. People celebrated an event on shore. We thought it might be a wedding. We imagined walking the clay, brick roads, ordering crabs and clams near the sea, sampling the local exotic fruits and plants growing in their vibrant colors and prickly skins, and of course, seducing the dark- skinned indigenous women emanating macadamia oil, musk, and leafy air. Merihim laughed at our children’s eyes and said to act like men, not like guttersnipes at a bakery window.

THE PORT OF the main island of Iejima, despite or because of its lack of tourist recommendations, is instantly attractive. Houses tumble down the hillsides, fall over each other, and all but end in the water. Their gray-tile roofs almost touch, and small and narrow alleys swarm in all directions. The mud walls, straw showing through, are so close that it would seem the inhabitants move crab-fashion. The port is filled with fishing boats, strange, junklike ships with high prows and raked sails, and around them, on the docks, are bales and coils and baskets and boxes. On all sides there is the most glorious confusion. In

As Michele lifted one bare-toed foot over the side she squealed. A crab had escaped from one of the pots and was scurrying around the bottom of the boat. "Super choice," she said to Brian. "Stranded on a pirate island or eaten alive by a crab.

The gray-blue water, the patchwork of sandy and rocky shore--- it was breathtaking. I had the urge to run out there right at that moment and dig for clams, or lift up rocks and look for crabs, or strip down and swim to the buoy the way I had done in the summers of my childhood. I wanted to immerse myself in that big, beautiful, mysterious body of water.

Paradise Isle by Stewart Stafford In superstitious guidance, I discovered your shallows, Ingénues' on naked dunes, Edenites of Paradise Isle. Tragedy and chance are but pirates; One welcome, both shocking rogues, Am I a castaway or a sleepwalker? Let motivations as explorers gather. Leaving footprints only we can see, The wet sand, a camouflage ally, We quit the beach and head inland, As crabs in shade to the waterline crawl. © Stewart Stafford, 2023. All rights reserved.

I shouldn't do it if I were you, Doctor No. They're a tenacious lot of people in my Service. If anything happens to me and the girl, you'll find Crab Key's a very small and naked little island.

I once watched a small hermit crab crawl out of its shell and into a larger one nearby. Maybe we are no different. There were those before us and there will be some after us. All we can do is cultivate what is given to us. Maybe our lot in this life is to leave our shells better than when we found them so that the next soul will flourish here.