Fresh-from-the-sea oysters are not often on our menu in landlocked upstate New York, so when Cormac offered to pick some up for veritable pennies, I enthusiastically supported the notion – especially when Suzie was offering up her shucking expertise (honed by restaurant work in Seattle, where she reportedly shucked oysters by the hundreds). As with so many of Suzie’s boasts, this one seemed tenuous at best, as I waited dozens of minutes between slurping these precious oysters. Cormac proved a much better shucker, and as the pile of half-shells grew higher, our stomachs grew fuller, and the sun began its daily descent behind the river, which marked my solitary sojourn to the dock while Suzie and Cormac finished their shucking business.
SEE ALSO:
Part 1: Driving South with Suzie
Part 2: A Loveliness By the River
Part 3: November Sweeps in Virginia
