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Velelle in Baia del Silenzio on May 16, 2018.
The velelle (or velette or barchette di San Pietro) are dissolving along the beach of Baia del Silenzio and, as anyone who has seen them knows, they are not doing so by leaving a nice smell.
Thanks to the small storm that is lashing the Riviera these days, they are there beached on the shoreline… Luckily when the sun returns they will already be gone.
For now, the photo.

Have you ever seen these beached animals?
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Photo taken with Canon 600D and lens Tamron 16-300.

Here's where the bay is located:

Velella velella, also known as St. Peter's or St. John's boat, is a colony of hydrozoans of the Porpitidae family. It is often found in all oceans, on the shores or at most 1-2 cm deep in the water, with a preference for warm or temperate waters. Like other cnidarians (coelenterates), Velella velella is a carnivorous animal. It captures its prey, usually plankton, using its tentacles that contain toxins. These toxins, while effective against the prey, are harmless to humans, as they cannot penetrate the skin and do not cause any reaction to human skin. However, it is preferable to avoid touching your eyes after picking up a Velella velella.
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Sails in the Bay of Silence on May 16, 2018 – Velelle à Baia del Silenzio le 16 mai 2018 – Velelle en Baia del Silenzio el 16 de mayo de 2018 – Velelle em Baia del Silenzio em 16 de maio de 2018 – Velelle in Baia del Silenzio am 16. Mai 2018 – Velelle ở Baia del Silenzio vào ngày 16 tháng 5 năm 2018

Stockfish has a long history and now is not the time to tell you about it because over the years it has become a novel…
I have been to the Lofoten Islands in Norway many times and have visited many places where cod is produced and stored, which then becomes stockfish.
Here in the first hinterland, we have many trattorias that prepare boiled stockfish on Fridays and the customers are always very numerous.
It must be said that preparing boiled stockfish is very easy but one of the reasons why many women do not like to cook it at home is due to the bad smell that comes from cooking and that then spreads throughout the house. I use a very simple system to not have bad smells in the house and I want to tell you how I do it.

First of all, the night before, I soak a couple of handfuls of beans in cold water and boil them the next morning together with the potatoes with their skins: I calculate a nice potato and a half per person. Then I steam the stockfish in the pressure cooker. I put two or three fingers of water on the bottom of the pot to which I add salt, some bay leaves and a celery stalk. At this point I put the stockfish in a special cage that fits into the pot without the fish touching the water and I add a whole onion from which I have removed the peel.
If the stockfish I bought is wet, very wet, I cook it calculating 10 minutes after the first whistle of the pot that indicates that the internal pressure is optimal. After waiting these 10 minutes, I remove the pot from the heat and take it into the garden (or onto the terrace) to let all the steam out of the house and without the bad smell spreading throughout the house. Once I return home I clean the stockfish, peel the potatoes and add the beans. Before seasoning everything with Ligurian extra virgin olive oil, I add my sauce that I prepared during the 10 minutes of cooking the fish.

Stockfish sauce:

In a mortar and pestle (you can also use an immersion blender), crush a few pine nuts, a clove of garlic without the core and a couple of anchovy fillets.

I'll tell you some funny anecdotes on another occasion.

I attach a photo (taken by me) of a house in Lofoten with stockfish drying.