That changed last weekend. I saw oysters for sale at my fish store, and thought "How hard could it be, really?" (It's important to credit Kinky Friedman for that phrase. It was his campaign slogan when he ran for the Texas governor position. Think about that for a second. It's okay to laugh.)
So, I tackled oysters in steps. First, I bought knives. I bought them at LeRoux Kitchen, home of the best balsamic vinegars in the state, and I also came away with some good advice. I'd intended to buy a protective glove, too, but it turns out, they do not recommend them for oysters. The preference is to anchor the oyster on a counter, wedged between a folded dishtowel. This improves stability and lessens the possibilty of contamination.
My knives cost about $8 each. I bought two.
Eventually, the oyster will open.
And then this happens.
Challenge: What sounds too difficult to tackle in your own life? Why?