It’s My Party, And We’ll Shuck ‘Cause I Want To

I don’t think it needs to be said again, but I’ll say it anyway. I love oysters. Besides the facts that make them so insanely neat, I love them, most of all, for their ability to bring friends closer together, put smiles on faces and fill (some of) us with mixed feelings of dread, wonder and respect. From childhood, oysters have been a favourite of mine and will remain on my love-list forever. They never cease to amaze me!


Last month I turned twenty-eight. Twenty-eight on the twenty-eighth. To be more specific: my ‘champagne birthday’. I decided to plan something fun for this once-in-a-lifetime happening and, almost in the same instant, I decided that oysters had to be involved. If you know me well enough (or have thoroughly explored this blog), you know that it makes perfect sense that I would gather my friends on my birthday for a group Oyster 101 and shuckfest. All my favourite people AND oysters (AND spicy caesars) in the same place? That just can’t be beat. Nothing could make me happier than to share a bit of oyster-love with the ones I love! Also: can I really be friends with you if you don’t know a thing or two about oysters? (Kidding…sort of not, though.)



I held my birthday oyster shucking class at Oyster Boy, (best oyster bar in Toronto!) and invited all my besties. Continue reading

A Classic Mignonette: An Oystergirl’s Best Friend

They say diamonds are a girl’s best friend, but a girl like me would have to say that there are far better things in life than diamonds. For me, this list includes oysters. Some of the most beautiful things in the world come from the sea, a whole different world full of colours and life and secrets that will never be revealed to us. Oysters, to me, are the secrets of the ocean contained. Each beautiful shell unique and carrying the smell, the taste and the stories of the sea.


If you don’t know by now, oysters are one of my favourite things in the world. They are not only a favourite food, they are an astoundingly complex and interesting species to study. I could spend days discussing my love for oysters and all the good they bring to this world. If you’d like to hear more about that, for the love of oysters, click here!

If you love eating these briny beauties as much as I do, you must know that going out to an oyster bar can start to get expensive. Shucking them yourself is lots of fun (if you know how) and a great money saver! I’ll seriously warn you though, please shuck carefully! You don’t want to hurt yourself! If you’re in Toronto (Ontario, Canada), I recommend contacting Oysterboy to do a shucking class! Lots to learn, and lots of fun!

Shucking your own oysters has lots of benefits! You save money, you can enjoy oysters in the comfort of your own home (or whatever environment you please) and you can impress friends and family at get togethers or family gatherings. Oysters are great for any occasion!

There’s nothing better than a freshly shucked oyster eaten as is, but I do like to play around with different flavours so I always have my go-to sauces and oyster-sidekicks available. Continue reading

Lobster Linguine With Saffron & Cream

I almost jump at every opportunity to use saffron in my cooking. I have an unexplained love for it’s delicate strands, gorgeous colour, and subtle earthy flavour. Saffron is harvested from the Crocus sativus flower, a member of the Iris family. Cultivated for thousands of years in Asia Minor, it is used in perfumes, dyes, medicine and, of course, for its wonderful flavour in food and drinks. There’s something so beautiful about the deep maroon shade of the strands and the rich golden yellow that comes from the tip of the thread (from which the saffron spice is derived.) It makes me smile from the inside out. 🙂


“According to Greek mythology, handsome mortal Crocos fell in love with the beautiful nymph Smilax. But alas, his favors were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower.” (

Here is the crocus flower that saffron comes from. So pretty!

This dinner all began with a request for lobster tagliatelle. I didn’t know where to begin, so I began where I always do…the recipe hunt. I was looking for simple recipes that required ingredients I already had at home. (Minus the lobster of course.) I found a few seafood tagliatelle recipes that I liked, but stuck with this one as a guideline, making my own alterations here and there based on what I wanted to make and the ingredients I had available at home. The result was a lobster linguine in a light creamy sauce. Delicious! Continue reading

Shucking Up A Storm!

You may think it’s a waste of time and money to take an oyster shucking class, and that your pry-it-open-with-a-screwdriver, smash-it-with-a-hammer, or stab-yourself-in-the-hand methods are working just fine, but I’d say learning the proper way is totally worth it.


Last weekend I took an oyster shucking class at Oyster Boy. It was so much fun. Eating oysters can be quite an expensive hobby. If you’re an oyster lover like me, I’m sure you already know this. Shucking your own oysters is a great skill to have. You can save money by buying your oysters at the market or from a wholesaler and shucking them yourself. But, I’m a believer in doing things the right way, which is why I wanted to learn to shuck from the experts. Impress your friends with gorgeously shucked oysters, that aren’t full of grit/sand.

The classes at Oyster Boy happen every weekend (Saturday and Sunday from 11:00-1:00). Each class holds 8-12 people and each shucker receives Continue reading