My dear friend @FoodieFatale, invigorated by her recent move to the Connecticut seaside, has experienced a concomitant upswell of interest in edible marine creatures.

Perhaps her passion has been augmented by that long-rumored arousing property of the oysters in which she has shown a keen interest.

Her recent pre-Thanksgiving tweet inquired of her followers whether they would be adding oysters to their stuffing this year.

Well, this year and every year, our family pays homage to our Chesapeake bay heritage, ‘that immense protein factory,’ as Mencken called it, by including oysters in our stuffing.

By now of course, eutrophication and over-fishing have caused the oysters of the bay to dwindle sadly to a small, endangered population. Probably they all know each other first-hand by now.

Ours were likely from Long Island. At any rate, at Manhattan prices, they added up to cost more than the turkey.

Here are some photos (courtesy of Susana Tressler) for the non-believers.