The leftover oysters went in a pot with cubed new potato, the rest of the turnip/daikon mash, a bit of tomato paste, garlic, a squeeze of lemon, and water to cook into a chowder of sorts; in order to amplify the chowderness (chowderivity? chowdertude? chowderosity?) I whisked in a bit of yogurt and butter at the end, along with some halved grape tomatoes for color and contrast with the paste. The corn meal from the oysters did a great job of thickening this up to a rich stewy consistency.
While the soup was cooking, I made rolls of smoked salmon, avocado, pea shoot, and garlic chive (from the yard) with a peanut/lemon/miso/ponzu/truffle, olive, and sesame oil sauce with grape tomatoes as a garnish. We ate this first, and drank a 2006 Château Roquefort Corail- the first rosé of the season (which might be optimistic, given the storm right now bearing down on us like a shotgun full of snow.)