ooh, i love oysters. the smaller, brinier ones from the northeast are my faves. try pouring a little vinegar or brine over cruched ice and blending it with minced pickles or herbs as a condiment to go on oysters. a good change from cocktail sauce and lemon.
many moons ago, when we got engaged, we stayed at the casa marina hotel on key west, and everyday for a week we ate a dozen gulf shrimp with cocktail sauce, and a dozen oysters for lunch poolside. it was awesome, but i noticed i was a little taller on hot days (from the mercury :D )
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.