Page 42 - COMING UNSTUCK by Sara tuck

oysters By now, I hope you are at the point where you’re remembering

to treat yourself now and again – not in a go-out-and-hammer-
natural the-credit-card kind of way (although God knows it sometimes
helps), but in a take-the-time-for-small-pleasures kind of way.
This is as simple as it gets.

Serves 1 This is obviously not really a recipe, but more of a suggestion.
If you are an oyster lover, and fresh oysters are in season, may
12 oysters I suggest at least once you treat yourself. Prepare the room,
1 lemon make a tidy space, put on your favourite music, pop the cork
sea salt and freshly ground pepper off a bottle of Champagne (use a mini one – why not?) and sit
a few slices of seedy, down to plump, creamy oysters, seasoned simply with a squeeze
grainy bread of lemon juice, a sprinkling of sea salt and a grinding of black
good-quality butter pepper. If you fancy, a few triangles of beautiful grainy bread
Champagne with a smear of butter on the side is a great option. Breathe.
Savour oysters. Drink Champagne.

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