Classic holiday appies and aperitifs

Filling for 1/2 doz. eggs: all yolks, bit of mayo, relish that has had liquid drained, chopped ripe olives (any type, or combo of several; save pimento for garnish), bit of prepared mustard (go with something textural, like whole grain, english pub mustard), s & p, and any other seasoning that moves you.  Forget using *anything* inedible as bedding for your finished eggs.  Here, Touching Earth's microgreens were a perfect element for plating up these delicious, pop-the-whole-thing-in-your-mouth deviled eggs.  :)

"Fresh" eggs are actually not the best eggs to use for deviled eggs.  Be sure to use older eggs (eggs keep for weeks if properly stored in the fridge) if you want to end up with smooth whites for your presentation.  With fresher eggs, the shell and its membrane are difficult to pull off the cooked albumin, resulting in less-than-favorable chunky whites.

Herbed butter and Sunnyfield Bakery's butternut squash bread --the only way to fly for this cold-smoked Coho salmon!  Herbs used for the butter included chervil (lots!), tarragon, parlsey and chives.  Yum.

I refuse to buy farmed salmon for many reasons, the least of which is its bland flavor.  With native stocks of wild salmon protected uunder the Endangered Species Act, I break the rule of localness and opt for wild salmon harvested from waters on the west coast--specifically those caught via sustainable methods, and the sales of which sustain communities that depend on healthy rivers and fish.  Many brands sell only farmed fish.  Look for those who procure wild salmon, particularly from one-line, one-hook methods.

Visit Ceres Street Wine Merchants for your holiday bubbles and stills!  David is awesomely knowledgeable and friendly (and a punny guy), and the atmosphere of his store is nostalgic and quaint.  You'll love it.  For our Thanksgiving nibbles we highly enjoyed this bottle of Moncontour's dry rosé that he recommended.  He did us right with its versatility; it was perfect with the salmon.

Oysters.  Learn how to shuck them properly, i.e. do not pop their hinges while holding them under running water.  I almost popped the big one when a friend did so with oysters they bought for serving on the half-shell.  Invest in a proper oyster knife or choose your best paring knife--one with a super rigid blade, watch a fishmonger or as many online videos as it takes, and then give it a go.  These local water quality improvers found their demise in a batch of classic New England oyster and bacon stuffing (thank you once again, New Roots, for that awesome jowl bacon).