Yes, I do know it was shark week all last week. And no, this got no inspiration from said week. But shark week is pretty fucking awesome.

You know, I'd normally start a post after not posting for this long with some lengthy diatribe about not posting for a while. But, as they say in France, fuck it.

Well, summer finally hit here full swing in the past few weeks. It's been hot, humid and fucking muggy as all hell on and off for a few weeks, and today is gonna be jackpot: high of 95 and humidity somewhere in the 70s. Of course though you didn't come here for a meteorological discussion either. No, you came for the Shark.

Speaking of Shark...

So I'm in the farmers market this past Saturday, which admittedly I have not been to a bunch this summer since we've either been gone or the weather has been absolute shit, and I walk up to the fish guy, since well, he's got some awesome fish.

"Hey buddy, I have not seen you for a long time? Where have you been?"

"Oh yeah, well, the weather has been horrible and I've been traveling. How are things?"

"Good! The fish are biting!"

"Excellent! What is good today my man?"

Picking up a brilliant piece of fish, "The Mako. You can't go wrong. Cheap too. $10/lbs. Caught early this morning."

"Then Mako shark it is!"

The fish guy is awesome, in case you couldn't tell from that interaction, by the way.

We don't need to discuss why I love corn, I think you all get it now.

The rest of the farmers market is pretty much the same. Tomatoes (the Jersey people haven't seen any sort of early blight yet), corn, potatoes (again no blight on these from Goshen), dill, cucumbers, lettuce, onions and so forth. The corn looks amazing. And so does the summer crisp lettuce. And the carrots. And the dill.

Julie seemed a little nonplussed about eating shark, but thankfully was up for the challenge. I figured I'd ante up with some corn, which is her favorite and a nice little salad with a creamy dill dressing. But, the fish. what to be done with the fish. I though about marinades, brines and rubs and decided at the last minute that nothing but some salt and pepper and a hot cast iron skillet with smoking olive oil was all this thing needed. Oh, and to be finished with a dollop of chipotle-parsley compound butter (which also graced the barely boiled corn.

I think we got ourselves a winner.

She hates it when I put her on the blog, but like, she's loving that corn like it was her own kid.