Light breeze, sunshine, no humidity. Woke up early with the taste of last night's oysters still resonating in my mind. I loved the fierce bed of kimchi they were resting on; just made it was still crunchy with an intense sweetness and a lingering heat. But what I loved best was the way the chef had fried them: Crisp outside, with a custard heart. (Swoon, in Hudson).
Inspired, I'm making a lemon and herb scented brine for my chickens. Tonight I'll roast them with new potatoes. Big salad. Can't wait.
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