I am sufficiently dimwitted to have not twigged to the fact that this weekend is a single break amongst six where I am not on the road in some way or another. How luxurious is the ability to do nothing. And I have. But this is something you really ought to try. Frozen scallops. Get your morter and pestle out and fine grind some good crackers like stone ground or water crackers. Then make a paste of chives, olive oil and garlic. Hot sauce, too. Mix in the cracker dust until you have a glom. Pat dry the scallops and roll them in the tasty glom. Put in a pan and bake in a 500 F oven for three to five minutes. Lordy lordy. Even the scallops are grateful for having given up their bivalvey lives in such style.

And yet I missed the 25th Northeast Dulcimer Symposium.