The Coffee Place's Joke Stack
Fire Island
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Sheryl Ann and I decided to take a side trip to Fire Island, NY. We heard that lots of famous people like to vacation here, a lot of who are dead. They say Liberace liked it here, so did Rock Hudson, so does Elton John the singer, Calvin Klein the fashion designer, even Tom Cruise the actor. We didn't see any famous people, and we didn't see a lot of women, who were probably home with the kids. The tourists here looked very healthy and well fed, but maybe had not a lot of money. Most of the men couldn't afford Bermuda trunks like they wear back home and had to go to the beach just wearing their skivvies. Some of the poor fellows even had to hide in the bushes behind the beach buck naked. They were probably used to living in cramped quarters too, because I saw a lot of the men in the bushes were lying right on top of each other. We stopped in a nice bar and restaurant for lunch called The Flamer. The boys who worked there were so nice. We had this delicious meal of oysters which our waiter, a sweet boy named Bruce who said he was a model in New York during the winter months recommended. He said it improves virility and said the man at the next booth, who was named Steve, and ate it all the time. Steve smiled and said, "Well, maybe not ALL the time, but I DO like to eat it. And I AM very virile."
Oysters Fire Island
2 large bunches fresh spinach, cleaned and shredded
18 to 24 large oysters, shucked, liquid reserved
1/4 stick butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly grated nutmeg
2 closves garlic, crushed
1/4 cut white wine
1/2 cup freshy grated Parmesan cheese
2 teaspoons arrowroot, approximately
1/2 cup light cream or half and half
1 tablespoon anchovy paste
3 tablespoons Pernod or 2 tablespoons anisette
4 thin slices French bread, toasted
Place the shredded spinach in a casserole dish. Combine the butter, salt, pepper, nutmeg, garlic, and wine in a suacepan, heat until well mixed, and pour over the spinach. Add the oysters and sprinkle with Parmesan cheese. Bake for 35 minutes in a covered pot in a 450 degree oven, then pour off the sauce into a suacepan.Return the casserole dish to the oven, and cook uncovered for 5 minutes to allow the cheese to brown. Meanwhile bring the liquid in the saucepan to a boil add the butter and arrowroot mixed with light cream, the reserve oyster liquid, anchovy paste, and Pernod. Stir until thick. Place the spinach and oysters on the toasted French bread anc cover with the sauce. This is excellent when served with green salad and small buttered, parsleyed new potatoes.
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Changes were last made on 11-20-2001
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