We’re gettin’ smart.
Last Saturday, Barry and planned out an entire morning of errand-running: 1) Irvine Farmers’ Market, 2) Roger’s Gardens, and, 3) lunch at Taco Rosa’s. We wanted to hit the market first (before the rest of the free world arrived), but the dilemma was keeping the goods cold while we strolled through Roger’s (it’s like Disneyland for gardeners), and stopped for a leisurely lunch.
The solution: packing a cooler with ice in the trunk of the Blueberry (what I affectionately call the blue Volvo XC60).
I’m not sure what took us so long to figure the cooler thing out, but it kept our market oysters cold all morning so that when Barry spent all of Saturday afternoon doing yard work, I was able to serve up some bubbles and oysters as a mid-afternoon snack.
It really is the little things that make us happy.
Happy Friday, folks! And cheers to the start of another summer weekend. [K]
- 1 teaspoon finely diced shallot
- ½ teaspoon finely diced cilantro leaves
- ¼ teaspoon whole pink peppercorns
- 2 tablespoons champagne vinegar
- 4 cups ice
- 6 Pacific oysters
- Prepare mignonette: In a ramekin, add shallot and cilantro. With a pestle and mortar, slightly crush pink peppercorns, then add to ramekin. Add champagne vinegar; set entire mixture aside.
- Prepare serving dish: Crush ice and pour into 10” round pie plate. Add mignonette ramekin to the center and refrigerate while shucking oysters.
- Carefully shuck oysters, discard un-used shell halves, and place oysters on the half-shell onto serving dish over ice. Serve immediately.