Oysters.

Mr. Hawthorne and I are working on our second bushel of oysters for the season.

This batch came from Swan Quarter and is far superior to the last bushel we got, which I think came from Corapeake.

Check out the size. These are plump, juicy, and salty.

Mr. Hawthorne shucked a couple dozen oysters which went directly from their oyster likker to seasoned flour: 1 part flour 1 part semolina flour Old Bay Seasoning a little Creole seasoning. Be sure the oil is 350-375 degrees. Dredge the oysters in the flour mixture and shake off excess. Drop oysters one by one into hot oil, being careful not to crowd. Fry about 1 minute and drain on paper towels. If you fry too many at one time, you lower the temperature of the oil and you'll end up with soggy, greasy oysters.

We served these with Mr. Hawthorne's cole slaw, a mess o' greens from the garden with taters, butter, and malt vinegar, and Mr. Hawthorne's homemade tartar sauce, my homemade remoulade sauce, and our collaboration on our homemade Boar and Castle sauce. Tartar Sauce mayo dill pickle sweet relish Remoulade Sauce mayo celery onion white vinegar coarse ground mustard capers minced garlic cayenne kosher salt freshly ground black pepper cumin coriander And I promise. Next time I make the Boar and Castle sauce, you will have the recipe. And you will thank me.