Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
I ran across Rollie the oysterman the other day.
We were over at the dock where the shrimpers tie-up and Rollie was tooling about on his ATV.
Back here in Wisconsin you cannot easily drive on the highway or the streets with your four-wheeler.
Sure, I know that folks do it all the time when nobody's looking.
But we have rules and if you break the rules you'll run a high probability of getting a ticket so it is simply uncommon.
Island life is a bit more laid-back and there are fewer rules.
Heck - you can even ride your ATV to Mass on Sunday.
Anyway, these are oysters from Rollie.
Fresh and robust.
With a hint of salt water.
In my humble opinion this is the ultimate cocktail hour food. Served on a saltine cracker with a zesty sauce or squirt of fresh lemon.
Yeah, I know what you're thinking - Tom, you are going to get sick eating those raw oysters. You are going to get hepatitis or something worse.
You are going to catch the creeping grunge. Maybe even the Oyster Flu.
And my answer would be - Pish tosh!
Cocktail hour features this-
It is tastefully served from a pickle jar in tiny paper Dixie cups.
And it will cure whatever ails you...