It's January, the best time of the year to eat Pacific Northwest oysters. In this encore edition of Food for Thought, Nancy sings an ode to the joys of slurping and answers the question "What goes best with an oyster on the half-shell?" Stein's answer: courage!
Nancy calls it a granita. But really it's just a fancy snow cone. In an article on oyster ingestion Seattle Times food writer Nancy Leson shares three granita recipes that go very well with oysters.
Punch that "listen" button up there to hear her talk about her first raw oyster. And agree to preside over my first oyster experience. That's right — I've never had one. But Ms. Leson aims to fix that soon. Keep watching this space for the thrilling photos.
"He was a bold man that first ate an oyster."
-- Jonathan Swift
