The birds have been magnificent this spring. They start around 5a and, if the windows are open they're loud enough to wake us. But I love laying half-asleep and listening to them. Soon we'll take the feeder in and they won't be as active near the cottage, but for now I can listen while the sun rises.
I'm beginning to think about the menu for the Oysters, Seersucker and Gin summer party at the cottage. Our favorite Oysterman Jason Weisman will be shucking and serving up his delicious oysters and clams with the amazing sauces he and his wife make from locally foraged ingredients. And Christopher will roast pork in Julia Child's marinade sêche that we'll serve with a tonnato sauce. I'm considering a simple scallop crudo, a couple of Didi Emmons dips with crudités, my traditional pimento cheese, and a white bean garlic spread. And deviled eggs. I also have a pureed carrot spread with curried yoghurt that's very tasty. Oh, and the smoked andouille sausage that Christopher and I made this winter will be the center of the charcuterie platter. I need to start a list.
This week I plant okra, cayenne peppers, and blue hubbard squash!
