Last year was complicated. For the first time in my life, words actually escaped me. I spent a lot of time holed-up indoors, anxiously awaiting emergency phone calls. I stayed productive, searing mountains of meat and poultry and draping them in various sauces. I finished my newest book, Pan Sauces (Scheduled to be released by W.W. Norton in August 2018) and I regularly chastised myself for not updating my website. Then I let it go. That was the right decision. This summer my circumstances have changed. I feel bright and hopeful and my sauces have been similarly fresh and simple: vinaigrettes, dressings, and coulis. Perhaps it is nostalgia for family now gone, but I have been magnetically drawn to the seasonal foods of my childhood. My iron kettles have been filled and then emptied of clams. Dozens of oysters have been grilled and slathered with spicy garlic butter. For the first…