today i had lunch with my mother-
downtown Charleston at this little place called
we had wonderful oysters on the half shell
and grilled flounder with asparagus
and finished with a tomato vinaigrette.
one thing though.....
the mignonette for the oysters was less than
good... i truly prefer a classic champagne
1/2 cup of champagne
2 to 3 Tb spoons of champagne vinegar
whole pepper corns
(i like pink and black)
a pinch of salt
let all of this marinate for several hours and Y.U.M.!!