Scotch and oysters

This past weekend brought a horde of meaty oysters this way, and within minutes of them landing in the kitchen they were being shucked. Being giants of their kind, they were reluctant to open. When the shells finally gave way, however, large mouthfuls of succulent salty flesh were anointed with lemon and tobasco, savoured, and finally washed down with some Te Bheag unchilfiltered whisky that proved an ideal companion.

Now, with the work week in full swing, I am tying up a number of real estate stories, registering to cover the upcoming Canadian Horticultural Council meetings in Vancouver this March, and continuing to nurse my back. In between there’s the odd magazine to read, among them the current issue of Wines and Vines with reports on winery architecture and the 2006 grape harvest (including my report from British Columbia).