The Pat Conroy Cookbook (2004)
“Though I grew up surrounded by salt marshes and rivers, my mother had a landlubber’s disdain for all varieties of seafood, but held a special contempt for the lowly and despised oyster. I remember her wrinkling her nose as she held a pint of oysters aloft, saying, “I wouldn’t eat one of these balls of mucus in a famine.”
But we had come to the land of the great winter oyster roasts, where friends and neighbors gathered on weekends armed with blunt-nosed knives, dining on oysters that grown men ...had harvested from their beds at dead low tide that same day. At an oyster roast on Daufuskie Island thirty years ago, Jake Washington came up to me as I was devouring, with great pleasure, oysters he had gathered from the Chechessee River earlier that day. The afternoon was cold and clear, and I washed the oysters down with a beer so icy that my hand ached even though I was wearing shucker’s gloves. Among Daufuskie Islanders and folks from Bluffton and Hilton Head, there is a running argument about which river produces the most delicious and flavorful oysters: the Chechessee or the May River.MoreLess
But we had come to the land of the great winter oyster roasts, where friends and neighbors gathered on weekends armed with blunt-nosed knives, dining on oysters that grown men ...had harvested from their beds at dead low tide that same day. At an oyster roast on Daufuskie Island thirty years ago, Jake Washington came up to me as I was devouring, with great pleasure, oysters he had gathered from the Chechessee River earlier that day. The afternoon was cold and clear, and I washed the oysters down with a beer so icy that my hand ached even though I was wearing shucker’s gloves. Among Daufuskie Islanders and folks from Bluffton and Hilton Head, there is a running argument about which river produces the most delicious and flavorful oysters: the Chechessee or the May River.MoreLess
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