A lot. Shells, a big piece of bull seaweed, a great stick, some awful crab claws and a few choice feathers. In other words, a bucket full of fun for a little boy.
We left the bright and sunny Okanagan for the cool and misty southern Washington coast for a little R & R. After an epic 10 hour drive, and many, many repeats or "Ice Age" we made it to Oysterville. This is about as far north you can get on the Washington Long Beach Peninsula (which is about as far south as you can get on the Washington coast). It's a challenge to get to but we were paid back with the quiet solitude and the most amazing Oysters bought fresh daily from the Oyster Farm, less than a block from the heritage "Stoner" House (#25 on the Historic District Walk).
The kitchen is a cooks dream! A huge island, a small appliance garage, the craziest espresso machine, and a kick-ass barbecue that we put to good use with grilled Oysters...
1/2 cup butter
1 head of garlic
cliantro
parsley
a squeeze or two of lemon
a splash of champagne
Whir up in a food processor and place a small dab into each half-shell as they head to the BBQ.
We spent our days exploring the ocean-side beach, walking along the bay-side paths and of course a trip into the "big" city of Ocean Park for some Dungeness crab and lunch of oyster chowder.
Our last night there, after H was tuckered out and tucked in, we had oysters 4-ways: Kumamotos on the half shell; summer oysters grilled with herb butter; pan fried with garlicky home-made bread crumbs (from the stale crusts of my homemade bread); and a gratin with cream and the leftover crab from lunch. While I realize some may not care for oysters, these presentations showcased the versatility and flavour of the freshest oysters you can find.
Kumamoto oysters are tiny and beautiful to look at in their delicate, fluted shell. Although they did cause Colin a bit of grief as he was trying to pry them open. Thank goodness for a sharp oyster knife an the best little oyster holder he dug up in the house.
The rest of the bounty were the small Pacific oyster, briny, sweet and terribly good.
And a bottle of VCP. And a bottle of Andrew Rich, Pinot.
All good things must come to an end and it's the end of our little getaway. I only hope it's not as many years since my last visit until my next visit.
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A sand dollar well spent.
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