Provisioning Brinksmanship

We’re almost out of Wye River Red Cap!!!!

Notice how the bottle glows with goodness.OK, so we’re spice snobs! Old Bay is fine for boiling crab, but for us, it is too aggressive and salty tasting for seasoning. Rumor has it, it was invented to sell beer to quench the fire of free boiled crab at Baltimore pubs way back when.

We use Wye River Red for fish cakes, crab cakes, clam dip, pastas… Personal tastes. It’s been almost impossible to find west of the Bay for the last few years, and the online shipping doubles the cost. (No Amazon Prime here.) So we called the manufacturer, and they gave us the name of one grocer in reasonable reach (Graul’s Annapolis) that stocks it. On the way to store the car for winter, we’re going to stock up. Talk about the last minute…

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