Crust-aceans

My Take

DiVoran Lites

April 17, 2012

Crustaceans

It’s April in Florida and, I invited my daughter to go in the pool where she lives. She would have invited me if she’d known I wanted to go. The water in the pool was shivery cold, so her dear husband turned on the hot/whirlpool for us, the bubbler too. We all sank up to our chins and soaked. The bubbles came up all around and over our shoulders, and beat on the bottoms of our little and big feet. It was heavenly warm; in fact, we got so warm we began to wonder if we should turn the heat down. But it was so relaxing and it made us all laugh and feel good.

That was when I first thought about the crabs and the lobsters and all such crustaceans (by the way you spell that as if you are spelling crust and ocean with an a. It was hard to find on my spell checker, but I eventually got close enough that it could correct me.) Anyhow, we’re talking about crust-aceans. They are so delicious at seafood restaurants. Lots of people eat them. Suddenly I realized they must be glad to get into the hot pot after being in the cold acean for so long. Ocean.

Fortunately, the man among us had the good sense to turn it off and get us out and into our towels, but that didn’t happen before I realized why those shellfish taste so sweet. They die happy.  If it seems macabre to say so, well, consider the source.