February 20 through March 1 will be the annual closure for crabbing in Texas waters. It will be unlawful to place, fish or leave a crab trap or crab trap component in the coastal waters of the state during this time. The closure is called for the annual crab trap clean up that is scheduled to prevent ghost fishing and entanglement of marine life, etc. To date, volunteers working with Texas Parks and Wildlife have removed 9,942 abandoned traps from the San Antonio Bay system, and 31,237 coast-wide since the program began in 2002. San Antonio Bay system has accounted for 32% of the traps removed coast-wide and Galveston Bay system 40%.

In the San Antonio Bay system, Norman Boyd coordinates the effort and has picked February 21st as the target day for a consolidated effort, weather permitting. As in recent years Charlie’s Bait Camp and the Port O’Connor TPWD docks will be facilitated and have dumpsters. Norman will have gloves, tarps (donated by Coastal Bend Bays & Estuaries Program), and bottled water (donated by CCA) available at the site on Saturday, and at his office the Friday before. Questions can be directed to him at 361-983-4425, extension 223 or norman.boyd@tpwd.texas.gov .

Dan Alonso with the San Antonio Bay Foundation coordinates the effort near the Guadalupe River Delta from the boat ramp in Austwell. 830-660-4429 or dalonso@sabay.org.

Greetings fellow culinary enthusiasts! I have been preparing for the annual “chili cook off” at my school. You would think that after 6 years I would accept failure, but no….the coveted boot-wearing armadillo trophy is up for grabs. I will enter a room of 20 plus simmering crock pots of things that resemble chili, they are mostly “open a can” recipes or just plain, hamburger and vegetable soup. None the less, someone with the culinary skills to use a can opener will walk away with the prize and I will be mad at myself for staying up late the night before chopping, roasting and pureeing. So with a new attitude of “giving the people what they want” I attempted to develop a soupier recipe loaded with vegetables. What I ended up with something that didn’t look good or taste good but after a little tweaking, I ended up with something like Olive Garden’s pasta fagioli.

In a large soup pot, brown 1 ½ pounds of ground chuck along with 1 cup finely chopped onions, 1 cup finely chopped celery and 1 cup shredded carrots. Stir in 1 can of diced tomatoes and green chiles. When evenly heated, add 5 cups of the juice from already prepared brown beans (if you are using cheater beans add vegetable or meat stock). Stir in 1 can of tomato sauce and 1 cup of chili paste. When evenly heated, add 4 cups of brown beans or two cans of cheater beans. Add chili powder, garlic powder, salt and pepper to taste. Simmer for about 30 minutes. This is when it looks like a culinary disaster but trust me, just spoon in about 3 cups of small, already cooked pasta and it will look like something from a restaurant.

My husband, who is half Italian, sprinkled Parmesan cheese over his servings and said it was delicious. I don’t know if this will be my entry in the “chili cook off” but it was dinner on a cold winter’s day. If you don’t have chili paste, all you need to do is rehydrate dry chiles by placing them in a bowl of hot water and covering for several minutes. Remove the seeds and stems and puree. If you are entering a “chili cook off”, go ahead and put the chili in a crock pot overnight. Skim the fat off before reheating or not. Maybe the judges like extra fat, your guess is as good as mine. Good luck to all chili cookers, I understand your passion!

Follow the flags flying on Adams Street and you will see proudly in place a Restaurant on Wheels parked nearby; the Crazy Fisherman is the newest eatery in Port O’Connor, located on Adams Street next to the Donut Palace. And walking up to the front of the trailer, you will then encounter the owner, Dalene Caffey.

Dalene sparkles with energy; even her voice reflects the joy and enthusiasm she has for this endeavor. Originally from the Fredericksburg area, Dalene has owned and run “restaurants on wheels” for a number of years, starting in the Point Comfort area where she fed quite well the workers in the plants. Then, facing a shutdown period of an unestablished period of time, she moved to Port Lavaca and opened a restaurant across from the hospital. Returning to “trailer cooking”, she spent some time in Seadrift, but Port O’Connor appealed to her and her husband. And thence, the Crazy Fisherman has become a part of our lives.

Scanning a complete menu ranging from tacos and burritos to various meat plates to brisket being served by the pound, one starts to figure the added poundage, but the aromas deny that. Additionally, she has a wide variety of sandwiches and tantalizing jumbo hot dogs to tempt any appetite.

Dalene’s current plans will be a crawfish boil on Saturdays while in season, also Po’ Boy sandwiches featuring shrimp, oysters and catfish. Additions to the menu may include a gumbo and chowders and lots of seafood when available.

Summer plans include outdoor eating accompanied by jazz or musical sessions from local talent and the arrival of another trailer featuring yogurt and shaved ice snow cones.

Currently her hours will be Tuesday through Saturday from 10:00 a.m. until dark and Sundays from 10:00 a.m. until 2:00 p.m. Additionally, Dalene offers catering service as well as delivery on large items. Orders to go can be arranged by calling 361-553-9044.