We ventured into East Providence in search of the Azores.
|This O Dinis wall reminded me of Texas|
|The potatoes were creamy beyond belief|
She helped us sort through the lunch menu, suggesting the daily specials as being absolutely fresh. I thought the tripe soup interesting but decided instead on the fish of the day: fresh cod. I've been sampling cod at several restaurants recently and wanted to see how they did it. The cod was OK and it came with a side of boiled potatoes, which were a delightful surprise. I was thinking they would be like New England boiled dinner, bland and white. Instead they were creamy and formed a tasty base for the fresh onion sauce recommended by our server.
|Prawns in shrimp sauce|
I saw lots of boys aged five or six who could make that odd contraption of mesh and lead weights float out onto the air to form a perfect disk that landed on the water, just so. They clasped one of the weights between their teeth, gathered the bulk of the net in one hand, and gave it a twirl with the other. How hard could it be?
Harder than it looks, for sure. I think having a big gap where two front teeth were growing in must have been the secret. After lots of practice that included stepping backward off the dinghy a couple of times I could occasionally rake in enough shrimp to return with a partial bucket, which we would immediately devour.
Then one day as I eyed my net, we both said enough. Fresh shrimp had become too much of a good thing. We found the prawns most tasty, given the passage of lots of time since my last cast.