<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/TIES3nQ9WYI/AAAAAAAAAb8/_oL3xMzcLDY/s1600/t+bay+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/TIES3nQ9WYI/AAAAAAAAAb8/_oL3xMzcLDY/s320/t+bay+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5512708165520415106" /></a><br />We've loved Hog Island oysters and their <a href="http://www.hogislandoysters.com/bars/san-francisco">seafood bar at the Ferry Building </a>for a long time now, but when you want to avoid the crowds and enjoy a serene picnic on the water, <a href="http://www.hogislandoysters.com/farm/picnics">Tomales Bay</a> is where its at!<br /><br /><a href="http://2.bp.blogspot.com/_0mNacsCO8PI/TIES3Y2Z8II/AAAAAAAAAb0/PFOERLSC7Fk/s1600/40916_847414687038_2708039_47476622_6290492_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_0mNacsCO8PI/TIES3Y2Z8II/AAAAAAAAAb0/PFOERLSC7Fk/s320/40916_847414687038_2708039_47476622_6290492_n.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5512708161650946178" /></a><br />Not only can you enjoy a perfectly packed picnic, but you can check out the farm as well -- watching the sorter spin round and round as hundreds of tiny bivalves fall to one side or the other.<br /><br /><a href="http://1.bp.blogspot.com/_0mNacsCO8PI/TIES29heGwI/AAAAAAAAAbs/qB1W4j80L8Y/s1600/t+bay+8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/TIES29heGwI/AAAAAAAAAbs/qB1W4j80L8Y/s320/t+bay+8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5512708154315381506" /></a><br />Whole wheat pasta salad with grilled sardines<br /><br />Serves 4-6<br /><br />½ pound whole wheat pasta<br />Salt and pepper, to taste<br />1 large tomato, chopped<br />1 small red onion, finely chopped<br />1 clove garlic, minced<br />1 teaspoon red pepper flakes<br />1 tablespoon chopped fresh oregano<br />1 tablespoon capers<br />½ cup chopped olives<br />2 tablespoons olive oil<br />2 tablespoons red wine vinegar<br />2 tablespoons African basil flowers (or chopped basil)<br />Salt and pepper, to taste<br />8 whole sardines, fileted<br />Olive oil, for rubbing<br /><br />1.  Bring a large pot of salted water to a boil.  Add the pasta, and cook for 7 minutes, or until al dente.<br />2.  Drain pasta water, and set noodles aside.<br />3.  In a large bowl, combine all other ingredients.  Add warm pasta, and toss.<br />4.  Let stand for 1 hour at room temperature.  Set the oven to broil, or heat a grill to high heat.<br />5.  De-bone sardines and portion into filets (you can also ask your fishmonger to do this for you).  Season each side with salt and pepper.  Rub each filet with olive oil.<br />6.  Place the sardines on a metal baking sheet or sizzle plate.  Broil or grill for 2-3 minutes, skin side down, or until cooked through.<br />7.  Remove sardines from pan, and serve atop pasta salad.<br /><br /><a href="http://3.bp.blogspot.com/_0mNacsCO8PI/TIES2oPpjhI/AAAAAAAAAbk/ZD_IvOJIS7c/s1600/t+bay+6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/TIES2oPpjhI/AAAAAAAAAbk/ZD_IvOJIS7c/s320/t+bay+6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5512708148603489810" /></a><br /><br />A special thanks to Diana, the photographer for the day, since I forgot my memory card.  And, thanks to Nick, whose name-dropping even saved us a few pennies!<br /><br /><a href="http://3.bp.blogspot.com/_0mNacsCO8PI/TIES2aXKnXI/AAAAAAAAAbc/XSwp9IiYc94/s1600/t+bay+10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/TIES2aXKnXI/AAAAAAAAAbc/XSwp9IiYc94/s320/t+bay+10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5512708144876920178" /></a>