We have the luxury of buying local oysters from Tomales Bay. We have local milk and cream. We have local spring onions.
Honestly, as this month evolves, I'm feeling embarrassed about the bounty. Oh. But I shouldn't. Because this is exactly why I live in Marin County.
Look: My house (a condominium) costs a zillion times more than the average American abode. I'm not proud of that. You'd think it proves I'm wealthy, but in fact, it proves I'm poor — I'm spending way too much to live here.
My house is a 30-year-old townhouse with gutter leaks and foundation issues... and a really wacky homeowners' association board. Oof.
Yet. Here we are in an environment that allows Cranky and me to re-create a turn-of-the-century meal, Oyster Stew. Good old San Francisco dining from the Gaslight era.
So. Episode Two of the Barbary Coast Kitchen.
We procured Tomales Bay oysters (from Whole Foods market; so sue me). We got milk and half & half from Clover. We grated a local spring onion (forgot the provenance). Local chile powder. Salt (not talking). And we had the idea to beef up the stew with some local potatoes (again, forgot the provenance). OK, and a splish of local white wine.
It was "best ever," says Cranky.
Those ugly brown squares are, in fact, tasty whole-wheat crackers made from local flour. The flavor is similar to Wheat Thins, but I'm such a lousy baker, mine came out more like Wheat Thicks.