Anna Tambour presents 


The virtuous medlar circle
thoroughly bletted
Oysters - a few words
Alistair Rennie

I love oysters.

Seafood creatures are among my favourites and are also among my favourite foods. I have dilemmas about eating these magnificent creatures,  oysters for example. But I can't resist.
With seafood, you feel like you are ingesting the stuff of life itself, ages old, born of the big bang and beyond.
I feel a thrill of strength when I eat seafood. Oysters above all.
I once ate six raw oysters in a row, one practically after the other. Within five minutes I felt like I was immortal. Strangely, I also felt mentally unstoppable and so rich with mood that there was no room for ill thoughts or doubts whatsoever.


The mysterious Alistair Rennie has the kind of life history others invent. He doesn't Hemingway himself, though, so I won't reveal more than the fact that he loves Italian pickles of the sort that aren't exported.
I predicted that Alistair Rennie's fiction would soon be popping up all over, and just as all my predictions (such as yesterday would be followed by today), so my Alistair tip is worth putting your money on.
Buy the #10 May 2006 issue of Electric Velocipede,
Cover art by Thom Davidsohn
the slip
of a wet oyster -
crisp ship's biscuits
                               - A.T.
And to refresh your memory:

“O Oysters,” said the Carpenter,
“You had a pleasant run!
Shall we be trotting home again?”
But answer came there none—
And this was scarcely odd, because
They’d eaten every one.
Further reading:
"Purists insist on eating oysters raw, with no dressing save perhaps lemon juice or vinegar."
Doyles' Oyster Recipes
New York Seafood Council Oyster Recipes
The Cephalopod Page
"Smart animals don't need backbones"

The virtuous medlar circle

is part of
Anna Tambour and Others

"Oysters - a few words" copyright © May 2006 by Alistair Rennie
"the slip" haiku copyright © 2006 by Anna Tambour
This "few words" is the first in a series of Spontanaieties
by people I find deliciously inspiring, always a hoot, and who write like a bletted medlar tastes. A.T.
His payment, of course, is my usual generous rate: less than a brass razoo.
The Virtuous Medlar Circle © 2005 - 2006