Every week I read the surf column from local surf legend, Corky Carroll, and this week I was delighted to find him musing about the ideal after-surf food. For young whippersnappers, like me, these stories let you know how long surfers have been catching waves and scarfing afterwards.
Enjoy Corky’s stories and afterwards I’ll share my modern-day favorites.
Whenever the subject turns to hanging out at the Huntington Beach Pier in the ’50s and ’60s, somebody always mentions “strips.” I mentioned them right here not long ago myself.
Strips were these fairly soggy and extremely greasy tortilla pieces that were drowned in some sort of cheese substitute and a kind of catsup with a hint of Tabasco. We all loved them for an after-surfing snack. I am not sure what kind of nutritional value they had, but at that time nobody cared about that stuff.
I was sitting at the Sugar Shack not long ago woofing down a stack of their amazing pancakes and thinking that there just is not a much tastier after-surf breakfast than that, especially with a side of bacon to go along with it.
There have always been those certain little taste treats that stick out in your taste-bud memory banks. I remember the Helms bread truck that came down our street every afternoon at about 4 o’clock. It had the most amazing cream puffs known to man. I would beg my mom for the 12 cents. They also had a good glazed donut for a nickel and chocolate and maple bars for a dime. But the ultimate was the cream puff.
Before the Sugar Shack, there was Poor Richards around the corner on Pacific Coast Highway…