Oyster Picking Quotes

His lyrical whistle beckoned me to adventure and forgetting. But I didn't want to forget. Hugging my grudge, ugly and prickly, a sad sea urchin, I trudged off on my own, in the opposite direction toward the forbidding prison. As from a star I saw, coldly and soberly, the separateness of everything. I felt the wall of my skin; I am I. That stone is a stone. My beautiful fusion with the things of this world was over. The Tide ebbed, sucked back into itself. There I was, a reject, with the dried black seaweed whose hard beads I liked to pop, hollowed orange and grapefruit halves and a garbage of shells. All at once, old and lonely, I eyed these-- razor clams, fairy boats, weedy mussels, the oyster's pocked gray lace (there was never a pearl) and tiny white "ice cream cones." You could always tell where the best shells were-- at the rim of the last wave, marked by a mascara of tar. I picked up, frigidly, a stiff pink starfish. It lay at the heart of my palm, a joke dummy of my own hand. Sometimes I nursed starfish alive in jam jars of seawater and watched them grow back lost arms. On this day, this awful birthday of otherness, my rival, somebody else, I flung the starfish against a stone. Let it perish.

It's too hard to explain,' he said in a petulant mutter. 'If you want a new direction for your life,' she said, 'then for heaven's sake, just pick something out and do it. The world is your oyster, Colin. You're young, wealthy, and you're a *man*.' Penelope's voice turned bitter, resentful. 'You can do anything you want.' He scowled, which didn't surprise her. When people were convinced they had problems, the last thing they wanted to hear was a simple, straightforward solution. 'It's not that simple,' he said. 'It's exactly that simple.' ... She stood, smoothing out her skirts in an awkward, defensive gesture. 'Next time you want to complain about the trials and tribulations of universal adoration, try being an on-the-shelf spinster for a day. See how that feels and then let me know what you want to complain about.' And then, while Colin was still sprawled on the sofa, gaping at her as if she were some bizarre creature with three heads, twelve fingers, and a tail, she swept out of the room. It was, she thought as she descended the outer steps to Bruton Street, quite the most splendid exit of her existence.

January? The month is dumb. It is fraudulent. It does not cleanse itself. The hens lay blood-stained eggs. Do not lend your bread to anyone lest it nevermore rise. Do not eat lentils or your hair will fall out. Do not rely on February except when your cat has kittens, throbbing into the snow. Do not use knives and forks unless there is a thaw, like the yawn of a baby. The sun in this month begets a headache like an angel slapping you in the face. Earthquakes mean March. The dragon will move, and the earth will open like a wound. There will be great rain or snow so save some coal for your uncle. The sun of this month cures all. Therefore, old women say: Let the sun of March shine on my daughter, but let the sun of February shine on my daughter-in-law. However, if you go to a party dressed as the anti-Christ you will be frozen to death by morning. During the rainstorms of April the oyster rises from the sea and opens its shell — rain enters it — when it sinks the raindrops become the pearl. So take a picnic, open your body, and give birth to pearls. June and July? These are the months we call Boiling Water. There is sweat on the cat but the grape marries herself to the sun. Hesitate in August. Be shy. Let your toes tremble in their sandals. However, pick the grape and eat with confidence. The grape is the blood of God. Watch out when holding a knife or you will behead St. John the Baptist. Touch the Cross in September, knock on it three times and say aloud the name of the Lord. Put seven bowls of salt on the roof overnight and the next morning the damp one will foretell the month of rain. Do not faint in September or you will wake up in a dead city. If someone dies in October do not sweep the house for three days or the rest of you will go. Also do not step on a boy's head for the devil will enter your ears like music. November? Shave, whether you have hair or not. Hair is not good, nothing is allowed to grow, all is allowed to die. Because nothing grows you may be tempted to count the stars but beware, in November counting the stars gives you boils. Beware of tall people, they will go mad. Don't harm the turtle dove because he is a great shoe that has swallowed Christ's blood. December? On December fourth water spurts out of the mouse. Put herbs in its eyes and boil corn and put the corn away for the night so that the Lord may trample on it and bring you luck. For many days the Lord has been shut up in the oven. After that He is boiled, but He never dies, never dies.

If you want a new direction for your life,” she said, “then for heaven’s sake, just pick something out and do it. The world is your oyster, Colin. You’re young, wealthy, and you’re a man.” Penelope’s voice turned bitter, resentful. “You can do anything you want.

Across from me at the kitchen table, my mother smiles over red wine that she drinks out of a measuring glass. She says she doesn’t deprive herself, but I’ve learned to find nuance in every movement of her fork. In every crinkle in her brow as she offers me the uneaten pieces on her plate. I’ve realized she only eats dinner when I suggest it. I wonder what she does when I’m not there to do so. Maybe this is why my house feels bigger each time I return; it’s proportional. As she shrinks the space around her seems increasingly vast. She wanes while my father waxes. His stomach has grown round with wine, late nights, oysters, poetry. A new girlfriend who was overweight as a teenager, but my dad reports that now she’s “crazy about fruit." It was the same with his parents; as my grandmother became frail and angular her husband swelled to red round cheeks, rotund stomach and I wonder if my lineage is one of women shrinking making space for the entrance of men into their lives not knowing how to fill it back up once they leave. I have been taught accommodation. My brother never thinks before he speaks. I have been taught to filter. “How can anyone have a relationship to food?" He asks, laughing, as I eat the black bean soup I chose for its lack of carbs. I want to tell say: we come from difference, Jonas, you have been taught to grow out I have been taught to grow in you learned from our father how to emit, how to produce, to roll each thought off your tongue with confidence, you used to lose your voice every other week from shouting so much I learned to absorb I took lessons from our mother in creating space around myself I learned to read the knots in her forehead while the guys went out for oysters and I never meant to replicate her, but spend enough time sitting across from someone and you pick up their habits that’s why women in my family have been shrinking for decades. We all learned it from each other, the way each generation taught the next how to knit weaving silence in between the threads which I can still feel as I walk through this ever-growing house, skin itching, picking up all the habits my mother has unwittingly dropped like bits of crumpled paper from her pocket on her countless trips from bedroom to kitchen to bedroom again, Nights I hear her creep down to eat plain yogurt in the dark, a fugitive stealing calories to which she does not feel entitled. Deciding how many bites is too many How much space she deserves to occupy. Watching the struggle I either mimic or hate her, And I don’t want to do either anymore but the burden of this house has followed me across the country I asked five questions in genetics class today and all of them started with the word “sorry". I don’t know the requirements for the sociology major because I spent the entire meeting deciding whether or not I could have another piece of pizza a circular obsession I never wanted but inheritance is accidental still staring at me with wine-stained lips from across the kitchen table.

Look, Bob, what part of this don't you understand, eh? It's a matter of style, okay? A proper brawl doesn't just happen. You don't just pile in, not anymore. Now, Oyster Dave here--put your helmet back on, Dave--will be the enemy in front, and Basalt, who, as we know, don't need a helmet, he'll be the enemy coming up behind you. Okay, it's well past knuckles time, let's say Gravy there has done his thing with the Bench Swipe, there's a bit of knife play, we've done the whole Chandelier Swing number, blah blah blah, then Second Chair--that's you, Bob--you step smartly between their Number Five man and a Bottler, swing the chair back over your head, like this--sorry, Pointy--and then swing it right back onto Number Five, bang, crash, and there's a cushy six points in your pocket. If they're playing a dwarf at Number Five, then a chair won't even slow him down, but don't fret, hang on to the bits that stay in your hand, pause one moment as he comes at you, and then belt him across both ears. They hate that, as Stronginthearm here will tell you. Another three points. It's probably going to be freestyle after that but I want all of you, including Mucky Mick and Crispo, to try for a Double Andrew when it gets down to the fist-fighting again. Remember? You back into each other, turn around to give the other guy a thumping, cue moment of humorous recognition, then link arms, swing round and see to the other fellow's attacker, foot or fist, it's your choice. Fifteen points right there if you get it to flow just right. Oh, and remember we'll have an Igor standing by, so if your arm gets taken off do pick it up and hit the other bugger with it, it gets a laugh and twenty points. On that subject, do remember what I said about getting everything tattooed with your name, all right? Igors do their best, but you'll be on your feet much quicker if you make life easier for him and, what's more, it's your feet you'll be on. Okay, positions, everyone, let's run through it again...

I began my life as I shall no doubt end it: among books. In my grandfather's study, they were everywhere; it was forbidden to dust them except once a year, before the October term. Even before I could read, I already revered these raised stones; upright or leaning, wedged together like bricks on the library shelves or nobly placed like avenues of dolmens, I felt that our family prosperity depended on them. They were all alike, and I was romping about in a tiny sanctuary, surrounded by squat, ancient monuments which had witnessed my birth, which would witness my death and whose permanence guaranteed me a future as calm as my past. I used to touch them in secret to honour my hands with their dust but I did not have much idea what to do with them and each day I was present at ceremonies whose meaning escaped me: my grandfather - so clumy, normally, that my grandmother buttoned his gloves for him - handled these cultural objects with the dexterity of an officiating priest. Hundreds of times I saw him get up absent-mindedly, walk round the table, cross the room in two strides, unhesitatingly pick out a volume without allowing himself time for choice, run through it as he went back to his armchair, with a combined movement of his thumb and right forefinger, and, almost before he sat down, open it with a flick "at the right page," making it creak like a shoe. I sometimes got close enough to observe these boxes which opened like oysters and I discovered the nakedness of their internal organs, pale, dank, slightly blistering pages, covered with small black veins, which drank ink and smelt of mildew.

Barrels of oysters wrapped in seaweed came by boat from Stollport. Fat beam and trout were carried in dripping wooden boxes lined with wet straw. A great conger eel arrived in a crate large enough to hold a cannon and appeared so fearsome Mister Bunce quelled the kitchen boys' mock-screams only by bringing out Mister Stone to take his pick among the screechers. Sacks of raisins, currants, dried prunes and figs piled up in the dry larder. In the wet room, soused brawn, salted ling and gallipots of anchovies crowded the shelves and floor. In the butchery, Colin and Luke marshalled four undercooks, six men from the Estate armed with saws, a grumbling Barney Curle and his barrow to skin, draw and joint the hogs. Simeon, Tam Yallop and the other bakers lugged in sacks of meal from the Callock Marwood mill while a dray from the ale-house made journeys over the hill, past the gatehouse and into the yard until the buttery and cellar were filled with kegs and barrels. Rhenish wine arrived in a covered wagon, the dark oak tuns resting on a thick bed of bracken. Scents of cinnamon and saffron drifted out of the spice room.

The oysters arrived on a deep bed of ice. She had never eaten an oyster, and she stared down at the platter. A ruffle of black encircled each opalescent heart; she thought of orchids. Triangles of lemon sat on the ice, and she picked one up and squeezed it, inhaling the prickly aroma. Then she reached for an oyster, tipped her head, and tossed it back. The oyster was cool and slippery, the flavor so briny it was like diving into the ocean. She closed her eyes to savor the experience, make it last.

Escoffier set the table. He'd found a Japanese kimono, an obvious prop from some theater production, to use as a tablecloth. Paris had secretly fallen in love with all things oriental. It was red silk brocade, covered with a flock of white flying cranes, and made from a single bolt of fabric. The neckline and cuffs were thickly stained with stage makeup but the kimono itself was quite beautiful. It ran the length of the thin table. The arms overhung one end. Outside the building he'd seen a garden with a sign that read "Please do not pick." But it was, after all, for a beautiful woman. Who would deny him? And so Escoffier cut a bouquet of white flowers: roses, peonies and a spray of lilies, with rosemary stalks to provide the greenery. He placed them in a tall water glass and then opened the basket of food he'd brought. He laid out the china plates so that they rested between the cranes, and then the silver knives, forks and spoons, and a single crystal glass for her champagne. Even though it was early afternoon, he'd brought two dozen candles. The food had to be served 'à la française'; there were no waiters to bring course after course. So he kept it simple. Tartlets filled with sweet oysters from Arcachon and Persian caviar, chicken roasted with truffles, a warm baguette, 'pâté de foie gras,' and small sweet strawberries served on a bed of sugared rose petals and candied violets.

She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

{2} Neither did I but vacant seasons spend In this my scribble; nor did I intend But to divert myself in doing this From worser thoughts which make me do amiss. Thus, I set pen to paper with delight, And quickly had my thoughts in black and white. For, having now my method by the end, Still as I pulled, it came; and so I penned It down: until it came at last to be, For length and breadth, the bigness which you see. Well, when I had thus put mine ends together, I shewed them others, that I might see whether They would condemn them, or them justify: And some said, Let them live; some, Let them die; Some said, JOHN, print it; others said, Not so; Some said, It might do good; others said, No. Now was I in a strait, and did not see Which was the best thing to be done by me: At last I thought, Since you are thus divided, I print it will, and so the case decided. {3} For, thought I, some, I see, would have it done, Though others in that channel do not run: To prove, then, who advised for the best, Thus I thought fit to put it to the test. I further thought, if now I did deny Those that would have it, thus to gratify. I did not know but hinder them I might Of that which would to them be great delight. For those which were not for its coming forth, I said to them, Offend you I am loth, Yet, since your brethren pleased with it be, Forbear to judge till you do further see. If that thou wilt not read, let it alone; Some love the meat, some love to pick the bone. Yea, that I might them better palliate, I did too with them thus expostulate:-- {4} May I not write in such a style as this? In such a method, too, and yet not miss My end--thy good? Why may it not be done? Dark clouds bring waters, when the bright bring none. Yea, dark or bright, if they their silver drops Cause to descend, the earth, by yielding crops, Gives praise to both, and carpeth not at either, But treasures up the fruit they yield together; Yea, so commixes both, that in her fruit None can distinguish this from that: they suit Her well when hungry; but, if she be full, She spews out both, and makes their blessings null. You see the ways the fisherman doth take To catch the fish; what engines doth he make? Behold how he engageth all his wits; Also his snares, lines, angles, hooks, and nets; Yet fish there be, that neither hook, nor line, Nor snare, nor net, nor engine can make thine: They must be groped for, and be tickled too, Or they will not be catch'd, whate'er you do. How does the fowler seek to catch his game By divers means! all which one cannot name: His guns, his nets, his lime-twigs, light, and bell: He creeps, he goes, he stands; yea, who can tell Of all his postures? Yet there's none of these Will make him master of what fowls he please. Yea, he must pipe and whistle to catch this, Yet, if he does so, that bird he will miss. If that a pearl may in a toad's head dwell, And may be found too in an oyster-shell; If things that promise nothing do contain What better is than gold; who will disdain, That have an inkling of it, there to look, That they may find it? Now, my little book, (Though void of all these paintings that may make It with this or the other man to take) Is not without those things that do excel What do in brave but empty notions dwell.

The trembly fellow sighed and said, “I’m all out of whack. I’m going uptown and see my doctor.” Mr. Flood snorted again. “Oh, shut up,” he said. “Damn your doctor! I tell you what you do. You get right out of here and go over to Libby’s oyster house and tell the man you want to eat some of his big oysters. Don’t sit down. Stand up at that fine marble bar they got over there, where you can watch the man knife them open. And tell him you intend to drink the oyster liquor; he’ll knife them on the cup shell, so the liquor won’t spill. And be sure you get the big ones. Get them so big you’ll have to rear back to swallow, the size that most restaurants use for fries and stews; God forgive them, they don’t know any better. Ask for Robbins Islands, Mattitucks, Cape Cods, or Saddle Rocks. And don’t put any of that red sauce on them, that cocktail sauce, that mess, that gurry. Ask the man for half a lemon, poke it a time or two to free the juice, and squeeze it over the oysters. And the first one he knifes, pick it up and smell it, the way you’d smell a rose, or a shot of brandy. That briny, seaweedy fragrance will clear your head; it’ll make your blood run faster. And don’t just eat six; take your time and eat a dozen, eat two dozen, eat three dozen, eat four dozen. And then leave the man a generous tip and go buy yourself a fifty-cent cigar and put your hat on the side of your head and take a walk down to Bowling Green. Look at the sky! Isn’t it blue? And look at the girls a-tap-tap-tapping past on their pretty little feet! Aren’t they just the finest girls you ever saw, the bounciest, the rumpiest, the laughingest? Aren’t you ashamed of yourself for even thinking about spending good money on a damned doctor? And along about here, you better be careful. You’re apt to feel so bucked-up you’ll slap strangers on the back, or kick a window in, or fight a cop, or jump on the tailboard of a truck and steal a ride.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.

The world is your oyster, sweetheart, you just have to pick the pearl you want.