I have seen striped snails cruising my aquarium glass devouring cowed compliant small gold fish down to the last pink meat. (Center) I have scraped the green algae-shelled oysters from black-algae surface of rocks and eaten them raw like like I saw neighbor lobsterman Lionel Wallace do in Quahog Bay. (Right) I have imagined the rough ridged blue shelled oyster, hungrily, extruding its caramel caked body. I have immersed myself in the still life of Shapes Alive right beneath Martin’s name.
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