Plumbing, Shopping and Corn,

The taps on Matt's bath/shower are dripping very badly. I reported it last week and got a visit from the super's wife and the building manager who told us that nobody would come in because of the bed bugs. I said we were totally free since a couple of weeks ago although the bug people came in last Tuesday. The super's wife said "nobody told me". So they had to go away and check with the pest control before they could get a plumber. Tuesday when I was checking the mail the super's wife informed me the plumber would be here next Monday. Meanwhile, it is dripping so badly now it is almost running. Gawd knows how much water is being wasted. However, plumbers appear to have one over a barrel and come when they please. It does worry me when I realise how much water is being wasted. At least I don't think it's the hot water which would make it even worse.

Today, Tuesday, we decided to go shopping as normally Matt does it early Wednesday and we have a

new cleaner coming at 9. Plus we will be leaving around 12 to go bowling so decided to shop beforehand. Matt hates to shop during the day and I could see what he meant today, of course it is the day after a holiday which, I believe, makes it worse. The line ups at the checkouts were horrendous. I am glad I went though, they had some fresh corn (maybe not as fresh as from the farm, but beggars can't be choosers) so I got myself a couple of cobs. Matt not keen unless they are barbecued and even then there are conditions. So, I came home, microwaved them in their husks and cut off the stalk end then shook them by the pointed end and the husks and silk come right off. Deelicious. I don't put anything on them either. They were really sweet.

I would love to make this recipe but my access to oysters is limited these days. I had to share it though, it sounds so exotic. The picture really made me want to gobble them down.

Oysters with Green Apple and Wasabi Granita

Chef Aaron Silverman of Rose's Luxury in Washington, DC, tops freshly shucked oysters with a sweet, spicy granita that's made with just apple juice, fresh wasabi and a dot of green food coloring. He loves using supersmall, superclean Kushi oysters from British Columbia, but if they're

unavailable, other small oysters from the Pacific Northwest will be equally delicious

1/2 cup fresh Granny Smith apple juice
2 Tbs sugar
1 1/2-inch piece fresh wasabi, peeled and finely chopped
1 drop green food coloring
Shucked Kushi oysters, for serving
 Micro nasturtium leaves, for garnish

1. In a blender, combine the apple juice, sugar and wasabi and puree until smooth. Strain through a fine sieve into a 2-cup baking dish; discard the solids. Stir in the food coloring, then freeze for 30 minutes. Using a fork, stir the granita; continue freezing and stirring every 30 minutes, until frozen and fluffy, about 3 hours. To serve, spoon 1 teaspoon of the granita onto a shucked oyster and garnish with micro nasturtium leaves.

Servings: 1

Tips
The granita can be frozen for up to 5 days.

Source
Source: Food and Wine

Have a great day