Well, I swore off oysters a couple of decades ago after a reaction that I attributed to them. It was easy because I was just exploring them after refusing them while I grew up along the Chesapeake Bay and other places along the East Coast where they were popular. And mostly I ate them with immoderate amounts of cocktail sauce and horseradish, which I love much more than the mollusk itself. But after reading this book, I might have to give them one more try. In particular, I’m curious about Oyster Stew, a simple dish my Baltimore grandfather apparently loved and that gets a lot of love here from M. F. K. Fisher. She raves about the stew at the Doylestown Inn in particular, of which she says
Continue reading“It was as good as he had said, the best in the world, and as all the other people had told me…mildly potent, quietly sustaining, warm as love and welcomer in winter.”
