“The cooks went outside to Alice's truck and brought in six pies, a crate of veggies, and a bushel of fresh crabs. I was beside myself with excitement. We took out large hotel pans, filled them with ice, and poured the oysters and crabs on them to keep them fresh. It was a beautiful sight. Her veggie basket also included the juiciest grapefruits I'd ever seen. I decided to serve them alongside the beautiful crab. My mind was going crazy with different ways to combine all these fresh ingredients. In New York we had wonderful seafood and produce, but most of it was imported. According to my palate, though, no crab was tastier than one that had been swimming a hundred yards from your table earlier in the day.”
Book:My Magnolia Summer