#wholesale shrimp near me

[jacks-tracks]

Birds Flowers and Butterflys

Happily healthy again, as normal as I,m going to get! Dengue laid me pretty low, actually considering "is this it? Is death near?" Felt like it.

Back on the road to health, and on the road to the mercado. Made an exploratory trip to Super Che for big boxes of juice, some cheap chicken legs, free run eggs, avocadoes , "Look, they're cheaper in the mesh bag!" Yeah,because they are so small you are buying avocado stones. Hrumph... And as always at Che it took longer to checkout than to find things." Why put on more clerks? these people will stand in line for a half hour. They have a cart full!"

Anyway, flushed with success, I went the next day uptown by combi to shop the big mercado area. Actually don't go in the mercado anymore, having found all the same goods nearby in tiny stores for better prices. A cast west from the collectivo stop and there was the shrimp shop, a regular storefront filled with chest freezers. 2 kilos of medium shrimp in a box for 360pesos, about $24 canadian. It was only when i got home that I saw these shrimp were from Nicaragua, product of mangrove clear cut grow farms. Not eco food. Damn tasty though! Next to the tortilla factory where dangerous unguarded machines press corn dough into 6 inch tortillas and cook them on hot rollers,mass production. 24 pesos a kilo($2) and I got a half kilo, which is some 15 tortillas. now tortillas only keep about 4 hours before they dry out and roll up into tire patches, but seperated by paper and plastic bagged, they freeze very well. I had enough used (washed bags from produce) to freeze a lot, packed between coffee filters as paper dividers. Ate 2 fresh with 6 boiled shrimp and mayo. Major meal!

Chocolate is a big agricultural crop in the mountains, second only to coffee(and dope). The Mayo Domo chain sells fresh ground chocolate(mixed with sugar) cheap. A kilo cost $4, still hot from the press. They also sell pure chocolate in cubes at a much higher price, used for hot chocolate drinks and Mole which is chocolate mixed with various hot peppers used as a sauce on lots of food. And the shop is AC, so I tend to linger. Stopped buying their chocomil drink, a sweet blend of choc and milk blended in an old fashioned milkshake mixer. Too much dairy!

While I had planned to hoof up the street 4 blocks to the nicer fruit stand, I caved and went into the chaotic "Cabelleros" store, a wholesaler where the public shops as well. Aisles filled with toppling bags of carrots, onions,potatoes, bins of tomatoes, red, yellow, and green peppers, avocados, bananas usually overripe, mushrooms, mandarin oranges, papayas,onions, cilantro, dried peppers, cinnamon ranging from pure powder to sacks of bark rolled into 3 foot long sticks, and all that in skinny aisles filled with aimless shoppers debating the ripeness of tomatoes et al.and a steady chain of overloaded workers packing in the full sacks off a truck conveniently double parked on the street, shouting to make way as they stream into dark back rooms or upstairs to crammed lofts. Anything a shopper at the till can't find gets brought out by calling a boy to fetch it from the caverns. Not unusual to see someone carry out 40 pound boxes of tomatoes, cabbages, cauliflowers, or onions. I think that many of the stores in the mercado across the street send runners over to replenish stock. While it seems chaotic, the stuff gets selected and rapidly sold at one of 3 tills. No half hour waits here. Electronic scales and tills that print a detailed receipt. Of course things are much cheaper here which makes it all worth wading through the discarded leaves and squished oranges, or risking an avalanche of fruit from the shaky pyramids. Cash only, always busy, it works. Got all my list, 40 pounds of stuff, shopping bags(bring your own) groaning full, stagger up to the combi corner to truck on home.

Oh yeah birds /flowers etc. Totally different experience. There's a lookout near my hotel with a clear view of the beach and the endless rolling waves. Steep bank covered in trees and a favorite place for local birds. The "pea tree" which yields a red circular pod of pea like seeds is in bloom, cascades of frothy creamy blossoms, loved by hummingbirds, and frequented by both the tiny jet black zipper,and the slower greenbacks. A bird new to me was a robin sized one with a red breast and shoulders, black throat and cape, and white and black wing bars. Sounding like a sparrow cheeping was another bird, upright posture, sparrow sized but very slim, grey with black marks. All those in one spot with a convenient bench providing an eye level tree top view.

I count it a good day when i see something special, and this week it was flowers. Bouncing along in the back of a combi pickup on the carretera(highway) we passed an African tulip tree in full scarlett trumpet flowered bloom. Next in an arroyo(gully) was a red bouganvillea, climbing a jungle tree and filling the space with a tree covering cascade of flowers. Then deeper in the arroyo was a full blooming pink blossomed tree looking just like a cherry tree but much bigger. Pretty nice to see so much beauty.

Blabbed on far too long. Just catching up after a 3 week involuntary pause. More as it happens.

[sumaiyafish-blog]

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[foodmadewithlove]

With Delicious and Fresh Seafood, It’s No Wonder Why ‘Turner’s’ Is So Popular

I’ve always loved food. I tend to have high expectations for the meals I am receiving or eating, and strive to find places with a variety of dishes that I can choose from. If I’m going to pay for it, it has to be good. Few restaurants stand up to that measure, but I believe that I might have found one. 

My goal was to find a family-owned and operated restaurant on the North Shore, a place that has been in the family for a long time. Since my Beat Reporting class junior year, I have been a member of the ‘North Shore Eats’ Facebook group page in which members of the North Shore communities suggest and recommend restaurants and places to eat. As I became stuck trying to find places on Google, I decided to reach out and ask members of the group their favorite restaurants that are family-owned and run. I was expecting a few responses, but when I looked at my post the next day, I had ended up receiving over 230 comments. I was blown away by how many people decided to help me, and very excited to look through all the recommendations.

There was one restaurant that everyone kept commenting, a place called ‘Turner’s Seafood’. Seafood is one of my favorite things to eat, especially when I am able to enjoy lobster rolls at the beach during the summer as well as clam chowder throughout the year. Since I love seafood and due to the fact that I had never heard of the restaurant before, I decided to look it up and became overwhelmed by what I found. ‘Turner’s’ had not one, not two, but three locations around the North Shore. The locations are all different, with some focusing on on-site dining and others providing a fresh seafood market for customers. They all looked amazing, but I knew I had to go to the location which started it all.

(Above) A shot of Turner’s Melrose location that I went to. Credit: Turner’s Seafood website.

20-year-old James F. Turner emigrated from St. John’s Newfoundland in 1922, and started his career on the Boston Fish Pier. With hard work, “Jim” opened ‘Turner Fisheries’ in 1954, eventually becoming one of the leading suppliers of fresh seafood due to the new ability to fly their products anywhere across the country. Due to a myriad of restrictions and regulations surrounding the seafood industry in the 1980s, John Turner (Jim’s only son) established ‘J. Turner Seafoods’ in 1989. This new wholesale company in Gloucester dealt with the lesser amount of supplies and difficult regulations that had been implemented. 

John had four sons, who growing up learned the ins and outs of the seafood industry. In their hometown of Melrose, John’s four sons opened up ‘Turner’s Seafood Grill and Market’ in 1994. The sons decided to expand the business, first creating a Gloucester location in 2006 as well as a market in the same location that ships seafood overnight in 2010. The Turner brothers additionally opened up another restaurant in Salem in 2013. Each restaurant and location is different, but all has that same family-oriented atmosphere to them. On their website, ‘Turner’s’ boasts that 9 of the 4th generation of the Turner family currently work in the three locations.

That’s how I arrived at ‘Turner’s Seafood Grill and Market’, the sons’ original location in Melrose. The seemingly small location is located on one of the main streets in downtown Melrose, among other shops and restaurants. With the onset of warm weather, various people had been sitting in multiple tables outside the restaurant, enjoying drinks such as martinis as well as their food. When I walked in, I was met by the delicious smell of fresh, cooked seafood. The restaurant is much bigger than it looks, split into four sections. The dark colored walls are filled with various seafood-related decorations, such as oars and fake fish. To the right, a glass display case held fresh seafood such as clams and shrimp on ice, in which customers are able to purchase every day. Behind that, a bunch of small tables remain in an ‘oyster bar’ area, where customers can get fresh oysters upon request. 

On the other side of the restaurant, multiple tables covered in blue-striped tablecloths allow customers to get a full dining experience. I was seated in a high top next to the regular tables, near a string-lights covered bar that normally has seating but due to Covid has been removed. I noticed a hard working bartender, making his way through the various drink orders of the night. I could hear him constantly talking with the waitresses, creating a comfortable atmosphere that reminded me of fun family banter. 

The restaurant had the option of ordering through your phone, but I decided to order with a waitress, who welcomed us with a smile and a greeting. Since it was my first time there, she was very helpful in describing the various dishes they had to offer. ‘Turner’s’ has a wide variety of options on their menu, starting with appetizers such as clam chowder that is not bad priced at $6.50 a cup. I went there with my boyfriend, and we decided to start off with a warm crab dip as we both enjoy crab. It didn’t take too long for the appetizer to come, and we were excited to dig in. The plate contained four large soft pretzels, which we were able to dip in a ramekin of warm, delicious crab dip. It was very savory, and I could even find large chunks of crab in my spoonfuls, which greatly impressed me. It was just what we wanted to start off the night. 

It was truly hard to decide what I wanted for my meal, as ‘Turner’s’ has so much to offer. I considered getting the crab roll, but decided that since I just had the crab dip, it would be too much of the same thing. My boyfriend considered getting fish and chips, but we both knew that we wanted to go down to ‘Turner’s’ Gloucester location to eat at their specialty fish and chips shop soon. He ended up getting the yellowfin tuna burger, with fries and a brightly colored slaw as well as a wasabi aioli (that was too spicy for me, but he loved it!). The burger is one of the lower priced items on the menu at $15.00, but is still fairly large for its price and easily able to be shared. I ended up trying his burger, which seemed a little dry to me, but was still full of fresh flavor and seasonings. As for me, I love shrimp, so I decided on getting stuffed shrimp with a baked potato and brussel sprouts as my sides.

When the food arrived, I was very impressed with the overall presentation. Four shrimp sat in the middle, all stuffed with a breadlike seafood vegetable filling. My baked potato was to the left, with a pad of already melted butter sitting in its ridges. The brussel sprouts, which contained bacon, sat on the right. My mouth was watering even before I dug in. The presentation was great, but the food was even better. Each shrimp tasted like it had just come out of the ocean, and the bread filling reminded me of Thanksgiving day stuffing. The filling was a perfect combination with the shrimp, as it added extra flavor and texture. They were topped off with a lobster basil cream sauce, which was heavenly. It had an almost buttery taste to it, a creamy flavoring that was delicious on top of the shrimp. The sauce seeped into my brussel sprouts, which combined with the smokey flavor of the bacon throughout. 

(Above) The meal I got at Turner’s, a stuffed shrimp dish with a baked potato and brussel sprouts.

The star of the show truly were the roasted brussel sprouts, which were fresh and perfectly charred to perfection. I normally don’t like whole brussel sprouts, but these changed my mind. They were a 2 dollar upgrade, but completely worth it. My baked potato with butter was pretty good, but nothing special, tasting starchy like a normal potato without any seasoning. Even so, it was a delicious meal overall. My dinner wasn’t badly priced either, a steal at $22.00 for a large plate of fresh seafood (which is usually highly priced!). After I ate, I was so full and pleased with what I had just gotten. 

When the check came, I was shocked to see that the price wasn’t higher. I feel that they gave fresh, delicious seafood for a great price, which is amazing. After we left, I knew this could be deemed as one of the best restaurants I had tried in the North Shore area. I will definitely be back, and I of course want to try the other ‘Turner’s’ locations in the area. I encourage you to check out the various ‘Turner’s’ restaurants across the North Shore, you won’t be disappointed!

[creativity-maybe-blog]

Restaurant Offer Quality Foods to Your Large Groups at Cheap Prices

When you own a restaurant and you have large groups of people, then there are ways in which you can offer food to these large groups at a cheaper price than the going rate. One of the best ways is to get bulk discounts from wholesale food service suppliers. These suppliers would usually sell to restaurants as part of their restaurant large groups offers. This way, you will be able to provide all your customers with great tasting dishes and value for money.If you are looking for more tips, check out steak and shrimp restaurants near me

There are some things that you need to do when you own a restaurant in large groups. The first thing you need to do is find a wholesaler of frozen foods. There are many wholesale suppliers that can provide you with frozen foodstuffs at low prices. You can buy all sorts of things in bulk from them. It might be possible for you to get them at less than 10% of the cost of the original order that they had sold to other restaurants. This would make it easy for you to afford all the costs that go into running a restaurant.

Once you have located a wholesaler who can provide you with great food for restaurant large groups, then you would be able to cater to all your customers with great quality food at a much lower cost. This would help you to increase the number of customers that you have and at the same time, it would improve your profits as well. Not only that, but it also helps you to provide quality food at a reasonable cost, while you enjoy the benefits of having restaurant large groups as well. So, if you are planning on opening up a restaurant large group, then you should really think about this option.

[kangacav69]

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[hawktrainer]

Earlier this week marked 19 years of vegetarianism for me. The last meal in which I intentionally ate meat was at a small Mexican restaurant in Peoria, Illinois in 2002. I was with my friends Dustin and Vanessa. We had driven from Tulsa, Oklahoma (our hometown) to Milwaukee to see a bunch of hard air and screams bands play at “level plane fest”. Level Plane Records was perhaps my favorite record label at the time, and most of our favorite bands of the moment were playing so we hit the road. It was a very very long drive. I can’t remember if we went non-stop of what. Dustin would remember. Anyway, over the 2-3 years leading up to that point There we’re more and more vegans in my life and my understanding of the relationship between humans and the rest of the world was evolving in a way that saw humans as highly destructive. That hasn’t changed much, but it has evolved further to a more nuanced thinking… I’ll write about that more at some point too.

Anyway, in Milwaukee we hung out with a bunch of these big bearded and tattooed hardcore dudes. A lot of of them were vegan and just absolutely loved food. I saw how being vegan wasn’t a sacrifice for them, but actually an Avenue to appreciate food more. They celebrated their food so much and seemed to enjoy it more because it wasn’t harming other animals. I should say that I 100% think of humans as animals all the time, and this way of thinking is part of why I wanted to stop eating meat. Yes there are differences between us and other animals, and one of the main differences is our relationship to food and technology. We have reached a point in our history, technology, culture, or maybe even evolution, in which we could exist almost entirely without consuming animal products. We have excellent alternatives for just about every use of animal, and I felt like I wanted less of my money going to support the wholesale slaughter of millions of animals, and less of my money supporting the treatment of animals as instruments of capitalism in which their genetics are bred to maximize profits, etc.

I say less of my money because I have never found that going fully vegan is easily sustainable in my life… at least yet. I actually think I could probably be vegan now more easily than ever, especially in New York City, but I’ve developed a balance or level of harm-reduction that I am comfortable with, proud of, and that works for me in many ways. I have never wanted to play “end game” with my reduction of animal harm because I honestly don’t think it’s possible to follow that logic to an end that doesn’t involve suicide. Even vegans know this, but unfortunately some do fall for the trap of all-or-nothing thinking. I think especially when you are young peer pressure, and social and ideological fervor tend to overcome thinking and acting in moderation. It’s really all about finding the level that you are comfortable with, and that sense to you. I think I knew this for years, but sort of subconsciously I felt that my approach was the most sensible for everyone. I didn’t understand pescatarians, flexitarians, freegans, or meatless Mondays. Nowadays I think these are wonderful and amazing.

I also didn’t initially switch to this diet for environmental reasons. It is now well know that factory farming of meat (especially beef) and the various fishing industries have caused and are causing catastrophic environmental and ecological damage, some of which may be impossible to heal. But in 2002 I didn’t know about those factors. All I knew was when I ate fried chicken, I absolutely loved it, but if I saw some veins and tendons near the bones I would start to feel nauseous. I could not get past feeling like a cannibal, or that this life was slaughtered without consequence just so I could have a greasy salty meaty meal. I wasn’t the type of person to see a chicken and think is was adorable and want to hug it. I have also been a long time critic of aesthetic value, at least in my head, especially when it is applied to humans, animals, or plants. Just because something is cute doesn’t mean we should put more effort into saving it, or value ugly beings less. This is adjacent to ableist, eugenicist, or racist thinking and I always felt suspicious of it, but only in recent years have I started to become able to verbalize my feelings around that. So yes, my vegetarianism intersects with my aesthetic sensibilities. How could it not?

Since I have been vegetarian more and more research has been published that has made my choice feel more “right” for me - in that the research shows how a vegetarian diet aligns with my view of how humans can better exist as part of the earth. It has also gained a lot of popularity which is wonderful in many ways. Meeting other vegans and vegetarians is more common and less novel now. I won’t get into all the ridiculous comments and questions I’ve heard over the years, often times meant to be insulting or somehow make fun of my diet choice. Those comments happen with much less frequency now, if at all, which feels like evidence of a major cultural shift. I do eat dairy and eggs, technically making me an ovo-lacto-vegetarian. I love ice cream and cheese and eggs dearly and eat them often. I make an effort to buy eggs from free-roaming pasture raised eggs as much as I am able. I buy and drink mostly soymilk. If I buy dairy I try to buy “organic”, but honestly I am more lenient with dairy. A lot of cheese is made with animal rennet, which is an enzyme from the stomach of certain animals. If a vegetarian dairy cheese (one made with rennet from microbial enzymes) is available I will usually get that instead, but not always. I sometimes eat things made with gelatin, which is a byproduct of meat production and is essentially a kind of meat product itself. I sometimes eat Thai curry or Korean kimchi, or Japanese sauces or soups that I know probably have fish or shrimp sauce in them. For the most part I try not to. Those exceptions drive a lot of people crazy, especially meat eaters it seems. They seem to think that I have “rules” and that if I break those rules somehow it disqualifies, discredits, or undermines my vegetarianism. For me is more of a big-picture reduction. If over the course of a few months I feel like I’ve made too many exceptions to my boundaries, then I’ll tighten up a bit. Over the course of 19 years this has helped me to reduce my environmental impact and harm to non-human animal life by a massive amount.

I’ve been considering starting to eat some fish or maybe certain other animal products next year after the 20-year mark. I’d like to explore sustainable fish or meat and see what health impacts it has if I eat it maybe 2 or 3 times a month. The easy b12 and omega3 source is the main thing I’d like to figure out. Plus it’s easier to find and afford sustainable fish and meat now. I just don’t know how I’ll feel about eating other animals so directly and intentionally. That might keep me vegetarian for many years to come. That, and impossible burgers. Yum.

[adeliciouslyzealouscollect-blog2]

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[maxsorozco-blog]

CC “My Spots” list

My Cool Cousin list for Los Angeles:

Santa Anita Park-

A day at the races is always an enriching (sometimes anti- enriching) experience. Santa Anita is a beautiful racetrack with well kept grounds and fun for the whole family (there is a playground at the in-field). Check out the horses, lose some money, enjoy a cigar or few brews in the sun.

Galco’s Old World Grocery-

I love obsessions and how they manifest in the real world. Galco's is no exception. Under one roof you'll find thousands of contemporary and vintage soda labels. It's really fun to walk the aisles and find the most obscure flavor you can. I recommend the classic recipe Dr. Pepper still made with prune juice and cane sugar.

Ricky’s Fish Tacos-

THE BEST fish tacos in LA, Ensenada style. Check his twitter before heading out because the truck moves around. Fish tacos, Shrimp tacos and on occasion, Lobster tacos!

Runyon Canyon Park-

Hollywood is a weird place, the revolving door of Los Angeles. In addition, if you go to Hollywood hoping to get a glimpse of celebrities...it's not going to happen. Instead, go to Runyon Canyon, where beautiful people go to be seen. Fake boobs and wash board abs are the norm on this somewhat steep and beautiful hike. You may run into celebs but more likely Snapchat/Instagram photoshoots. A strange glimpse into the glam world of celebdom.

Highland Park Bowl-

Great place to play fancy bowling. If I were to time travel back to the 50s or whenever bowling was cool I'd imagine I would be in Highland Park Bowl. Good drinks too.

Kindness & Mischief Coffee-

K & M, the most beautiful, friendly cafe in HLP. Their ice coffee is like jet fuel and their mint tea will leave your mouth tingly. Can't recommend enough.

Musso & Frank Grill-

Musso & Franks is as old school as it gets. If you absolutely HAVE to go to Hollywood, dip into this haven where seemingly nothing has changed in 50 years. I suggest getting a quick bite and definitely order the Martini.

Borneo Kalimantan Cuisine-

I can't get enough of the Chewy Noodles. This place is amazing serving Indonesian food, somewhat like a mix of Indian, Thai and Chinese. Cash only, get there early.

Footsies-

Footsies, a place to dance, get drunk, smoke in back, and meet fast women.

Banh Mi My Tho-

Tucked away in a SGV mini mart is Banh Mi My Tho. $4 Banh Mi, tastes like Saigon. Keep in mind this is take out spot, no chairs, no nonsense. SOooo good.

Beer Belly-

Bring some friends to Beer Belly. Its Casual and Laid back but serves some mean food. Great Beer selection for the craft beer head. Duck Confit fries are where its at.

Mama Lu’s Dumpling House-

here is great debate who has the best soup dumplings in SGV. Some say Luscious, some say Din Tai Fung. I say Mama Lu's.

La Chuperia-

These Micheladas are INSANE! Complete with a 32 if you want. Neighborhood dive for local Dodger fans. Great Craft Beer selection and super good nachos, the world's favorite food.

Philippe The Original-

For over 100 years Philippe's has been serving some of the best French Dip sandwiches around. Casual and feels like home. Here is the order: Lamb sandwich double dipped, potato salad, pickled egg, tapioca pudding :-), lemonade.

OB Bear-

Korean Fried Chicken wings are on another level. OB Bear, in my opinion is the best. 1 order wet, 1 order dry, leek pancake, pitcher of Hite, 2 bottles of soju.

Cafe Dulce-

Cafe Dulce only serves the best. Vietnamese Coffee is the best in the city. Wash it down with an amazing Pastry department. Green Tea Donut........

El Tepeyac Cafe- Boyle Heights-

Probably the most famous restaurant in Boyle Heights. Manuel's has been around forever and is famous for the Manuel's Special, a burrito twice the size of your head. Get one with Machaca (shredded beef).

Primera Taza Coffee House-

Low key community based coffee shop. They serve amazing Lonche Sandwiches and source their coffee from single farms and regional areas of Mexico. 

Moles La Tia-

Fantastic Mole Poblano and great brunch spot. Chilaquiles with mole is amazing. 

Los Angeles Flower Market-

The Flower Market is for the early riser. Adjacent to Downtown and Skid row there is a massive warehouse that supplies all the flowers to every vendor in LA. For a small admission fee one can explore the hundreds of vendors and get a bouquet at wholesale prices. The smell is amazing. Really great resources for wedding planners or anyone planning their own wedding. I'd recommend the Flower Market and then venture over to Santee Alley.

The Santee Alley-

Beware: Some people might get culture shock going to Santee. The streets are packed with small shops slanging their wares to the volume of people seeking good deals. Go buy a Dodger hat, half off Levi's and don't be afraid of the street food.

Indie Brewing Company-

Indie is a badass brewery tucked away in a warehouse. Great IPAs and Kolsch.  The owners support local businesses and use their space to elevate local artists and chefs.

Phat Birds-

Chef Max has been doing Fried Chicken pop ups all over LA for sometime and has a great location in East LA. Try the Nashville spiced white meat, very juicy.

Ramirez Beverage Center-

Over 1200 labels of Craft Beer and beyond. If you are looking for something specific, this is the place that will have it. Raminez is so big they give you a discount if you don't mind beer being warm.

Mariscos Jalisco-

Don't be scared. I know it's near the projects, I know seafood from a truck sounds weird, but trust me this place is great on a hot day. Go to Ramirez beverage center, get a beer in a paper bag, and get Shrimp Tacos/Tostada Mixta from Maricos Jalisco.

In-N-Out Burger-

Forget everything else. Go die in a hole if you don't stop at In-N-Out when visiting this beautiful concrete city. Get the 3x3, the world's most perfect burger. Bread:Meat ratio rivals Galileo's finest discovery . If you a G, extra onion. You'll find many around town but this one is near the airport.

[existentialstatesofmind]

First Meeting

“I love you too,” she smiled and kissed him back when he kissed her. “Alright,” she said, slightly confused because she didn’t know who Bartholomew was or who the others were but she was sure he would introduce her to them at some point so she just followed him into the store. “Ummm,” she replied but before she could tell him someone came up to him and she stood there, not sure how to feel and then giggling at what Eli said about Momo kicking Nate and breaking his jaw. Once they left  the other male she looked at him and nodded. “I’ll let them know but I won’t let him touch me. Why does he want a polygamous relationship?” she asked cruiously. “Yeah i need some shoes and a few things,” she giggled as she moved to look at what she needed.

Eli looked at Lola when she asked about Nate. “Because he thinks it means he can marry as many women as he wants, they have to obey him and will spoil him. He got that from when Momo, Roxie, Rory, and I went to my parent’s house for a visit. The girls took turns refilling my drink and spoiled me since it was the first time I let them. Roxie is a smartass so when he asked intimate questions she said we have orgies every night which as you know, we don’t so now he thinks that’s all there is to it. We’ve tried to set him straight by telling him there was more to it, but he thinks I’m selfish and want to be the only one in the family that has this lifestyle. We all just stopped fighting with him a long time ago and don’t invite him over because he pissed off the girls so much by flirting with them and bad talking me to them that one time Momo and Roxie just took turns punching him for whatever reason. I had to pull them off of him, then he made a comment to me calling them pieces of meat so I decked him. Plus Momo, Roxie, and Rory hate him more than I do. Rory isn’t violent at all, but if he goes near her she tells him to go die. I’ll tell Rory or Momo to explain why they hate him so much since it’s too painful for me.” he assured and kissed her head. After Lola got what she needed, Eli paid for the items and lead her to the car only to drive to the wholesale store and hold her hand as they went inside. He immediately lead her to the seafood department and stood by the counter. “I need about 20 pounds of raw shrimp, 10 pounds of fresh live oyster and 10 pounds of live clam for delivery and a pound of fresh squid, 5 pounds of live oysters, and 5 pounds of raw shrimp to go.” Eli ordered and paid for the food. “That should be enough.” he said and lead an employee to the car as he wheeled the items in a Styrofoam cooler. Once the car was loaded with the food, Eli drove home holding Lola’s hand as much as he could. When they got to the house, he grabbed the cooler and yelled letting Momo and Rory know they were home. “Go change into your swimsuit.” he said looking at Lola and walked away only to come back a few minutes later dressed in his swimsuit and smiled as he saw Lola. Without a word he lead her to a giant indoor pool with sand at the bottom though they only stood at the shallow end. He got in the shallow part where the water was a foot deep and looked to the mini fridge beside it. “When I ask can you hand me some raw shrimp?” he asked and waved a hand in the water. “Bartholomew are you hungry?” he asked a little loud only to be pushed back causing him to stumble and look at the ground to see only sand. “Hiding on me?” he asked to see the sand shake off the medium sized stingray and he looked at Lola. “Can you hand me a shrimp?” he asked and smiled and put his hand under to see Bartholomew swim to the top and eat it from his hand. “This is Bartholomew.” he said and held his hand for Lola to join him. “He won’t hurt you.” he assured.