Ben Niedermeyer and Wife 2009 Captain Joe & Sons Best Dressed Customer of The Year Award Winner Joanne Pimp Artist Rob Dieboll

Ben writes-

Hey Joey:  Great to see you and Frank yesterday and thanks for some great lobsters which we at last night.  Joanne wanted me to forward you the website address of our good friend and excellent artist Rob Dieboll.  Rob and his wife Kim actually turned us onto Captain Joe’s in 2007 when we bought our place in Rockport.  We have several of Rob’s prints and a couple of his originals on our walls here.  He is noted for his paintings of Good Harbor beach people and they all evoke a story in the beholder’s imagination.  Check the site out at

Joanne’s gonna make me winner winner chicken dinner next week (hopefully).  Sometime I want you and the Mrs. to come over for my favorite soup in the world that Joanne makes in the winter time:  Portugese bean soup with oxtails.  It’s an old family recipe that emanated in Honolulu and will knock your socks off.

Thanks again Joey for being your personable self!

Best regards, Ben

Check Out Rob on the interwebs by clicking the picture below-


Am I the only one thinking Ben’s making out pretty good in this deal?  He gets lobsters from me and then wants to go and feed me oxtails?

Is that even legal?  I mean I already pissed off Buddha last week I don’t need the PETA crazies comin’ for me.


  • Joe,

    Anyone following your posts knows that your diet, with the exception of the Mrs. Lobster Rolls, consists of meat, meat, meat, meat, meat and meat. Oxtail stew is a very hardy beef stew often made with an ethnic slant adding some interesting spice. Perhaps you would like it on one of those days that you crave Adelle’s Gumbo. I don’t think that you will be upsetting anyone if you enjoy it. I will bet that you love it!


  • I can see why they pimp Rob’s paintings – they are very good.


  • Joey This is for Sista for a cold winter day.

    Hawaiian “Portagee” Bean Soup


    This rich and substantial soup is classic Island fare, drawing on its Portuguese cultural roots…and humorous prejudices (see below). I am indebted to Reiko Callner–now of Olympia, Washington, but formerly of Waimanalo–both for contributing the recipe and for stirring up memories of my 4 years in Kailua, surely the happiest years of my very happy life. Reiko and I bonded in homesickness over this recipe–and you are welcome to join us. Please note additional notes from Snow: “I think forgot the cabbage–my Kaneohe houseful puts lotsa cabbage in the soup. Also, mo’ potatoes, please! My neighbor puts mushrooms in her soup. Have to say, though, anyway it cooks, it comes out great.” Serve hot as a meal to 6-8 people.


    A Hawaiian, a Japanese, and a Portuguese were doing construction work on scaffolding on the 20th floor of a Waikiki building. One day as they were eating lunch, the Hawaiian said, “Fish and Poi! If I get Fish and poi one more time for lunch I’m going to jump off this building.” The Japanese opened his lunch box and exclaimed, “Sushi again! If I get sushi one more time I’m going to jump off, too.” The Portuguese opened his lunch and said, “Portuguese sausage and rice again. If I get a Portuguese sausage and rice one more time I’m jumping off also!”
    Next day the Hawaiian opens his lunchbox, sees the fish and poi and jumps to this death. The Japanese opens his lunch, sees sushi and jumps too. The Portuguese opens his lunch, sees the Portuguese Sausage and rice and jumps to his death also.

    At the funeral, the Hawaiian man’s wife is weeping. She says, “If I’d known how really tired he was of fish and poi I never would have given it to him again!” The Japanese man’s wife also weeps and says, “I could have given him teriyaki or tempura!” I didn’t realize he hated sushi so much.” Everyone turned and stared at the Portuguese man’s wife. “Hey, no look at me” she said. “Da bugga makes his own lunch!”

    12 ounces Portuguese sausage (or other garlicky sausage), sliced into ¼-inch slices
    1 large onion, chopped coarsely
    2 big carrots, chopped coarsely
    4 cups chicken stock
    ½ pound tomato, peeled and diced
    1 Tablespoon tomato paste
    2 or more ham shanks (smoked pork hocks)
    3 potatoes, peeled and cubed
    1-2 bay leaves
    1 teaspoon or so paprika
    chili oil or cayenne, to taste
    salt and pepper
    2 15-ounce cans dark red kidney beans
    In a Dutch oven, sauté the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time. Add the remaining ingredients–except for the beans–bring to a boil, then reduce heat and simmer for 2 hours.
    Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones. Mince the meat and return to the pot with the beans, juice and all. Let simmer for a few minutes, then ladle up into bowls and dig in–‘ai a ma’ona. Da best!


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