Tuesday, January 22, 2008


Gourmands for the night, they feasted on breaded and fried oysters (each big enough to fill a palm of their hands, sprinkled with salt and a nibble of pepper, sprinkled with fresh lemon juice, warm to the bite yet opening into a taste exactly of the sea they smelled of), halves of avocadoes (each covered with a touch of mayonnaise, rice wine vinegar and a bit of black pepper, yet still serving as bites of sweetness, a palate cleanser, between oysters), and a jasmine tea full of the scent of flowers.

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