i chose piccolo. piccolo?! but i wanted leatherwork! i was gonna craft myself a pair of timbos or maybe a saddle. no, you're learning piccolo. why?! all: because i said so! can i borrow some money?

i chose piccolo. piccolo?! but i wanted leatherwork! i was gonna craft myself a pair of timbos or maybe a saddle. no, you're learning picco. why?! all: because i said ! can i borrow some money?

i chose piccolo. piccolo?! but i wanted leatherwork! i was gonna craft myself a pair of timbos or maybe a saddle. no, you're learning piccolo. why?! all: because i said so! can i borrow some money? there's a cd sale at sam goody's.

chef andres avayu at piccolo restaurant in fort lauderdale says his customers line-up for tables when the specialty item is on the menu. >> you could grill it, sauteÉ i, bake it- like it's flavor, it's really versatile in how preparation is done. there is no right, there is no wrong. it's one of those fish that just is. >> reporter: one of his favorite recipes, lionfish tacos. and fisherman have noticed that catching lionfish can be profitable. commercial fisherman paul varian, says demand is increasing. even whole foods sells them, when available. >> they've become a pretty big part of my income. the last year or so, everybody's finally figured out that the guys who buy them from us, the restaurants, the consumers, everybody likes them and it's worth it. everybody's making money and the consumer is happy at the end. so now, the price has gone up. demand has gone way up. i have people calling me, i don't even know who they are, begging me to buy lionfish. and i'm like sorry, i'm just supplying the people i've been selling to for years. if i could shoot a thousand pounds a day i could

. >> anthony: piccolo napoli.s around here except for the quality of its food. tell me about -- where are we, first of all. >> mary: okay. the father and mother of the present owner opened this in 1951, and there's a wonderful photograph there on the wall of the opening day. it starts as really a tavern and has become a well-known and much-appreciated restaurant now. it's very straightforward sicilian cooking at its best. >> anthony: we start with some typical things. the kind of things i deeply love. the kind of simple good things that make me happy. panelle, which is fritter made from chickpeas. some caponata, a sweet and sour eggplant dish kind of like ratatouille but more arab in influence, a plate of olives, and some white wine, produced from a small batch vineyard run by mary and her husband. so this is panelle? >> mary: panelle. chickpea flour, probably came in with the arabs, maybe even earlier because chickpeas have been around for a long time. >> anthony: and this is the caponata. >> mary: caponata. >> a

>>reporter: the on the east side of all this will have the president use lee they tend to piccolos droppingn a story in the far east they were getting close to 90 you will start to see the number start to jump in those locations and is noticeable along the coast the entire warmup which will be this weekend even on a to early next week as identified the possibility on saturday by the middle of the wit to see a couple of hundred spa of in the far and locations. >>darya: it happened here in the parking lot and in east of the wal-mart to have an kron 4 yesterday afternoon at the wal- mart in san leandro seven people suffered minor injuries. >>stanley roberts: driver is about to be pulled over of the oakland area office of the california highway patrol if you're pulling anything will have three axles the far right lane is where you belong of each segment will talk to some of the driver to get their side of the story. >>mark: more than 85 teachers showed up for this orientation yesterday last year there was a teacher shortage in the district this year they say things are looking a lot better part