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Updated: June 29, 2025
One of the most accurate and vivid reporters of Colonial Virginia plantation life was Philip Vickers Fithian, tutor to the family of Councillor Robert Carter of Nominy Hall on the lower Potomac river. In his Journals are appetizing references to seafood: 1774, March: With Mr. Randolph, I went a-fishing, but we had only the luck to catch one apiece. April.
"Distinguished career and all that." "Same old stuff. I untangled a couple of mysteries about smells and flavors." "Chip off the old block. Your father was a biologist." "Still is," Arthur said. "Marine. He got fish; I got plants." "Could make for conversation at a seafood place," Penn said. "If we ate out. If we talked." "I remember that trip we took to Hawaii. He didn't say much.
In the north, one of the favorite seafood dishes is made of codfish cooked in a delicious sauce of red and green peppers flavored with garlic. In Valencia you would eat "paella" made of many kinds of shellfish, chicken, ham and rice flavored with saffron, a yellow spice which grows in Spain.
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