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Oystercatcher

Nancy's Notes 🖊️♬

Written for Crimson’s Creative Challenge
and Esther’s Writing Prompt – ‘bank’.

© Crispina Kemp

Along the muddy bank he stands,
where tide has carved the cracked terrain,
a chisel bill of burning orange
dips and probes the salted plain.

Black and white, a tuxedo bird
bent low against the grassy rise,
where nests are tucked in tangled green
just steps from where the water lies.

The bank remembers every step,
each print pressed soft in silver clay ….
between the marsh grass and the mud,
this small patrolman keeps his way.

NAR©2026

This is “Oyster Catcher” by Tranquility

Crimson’s Creative Challenge #094
Writing Prompts

Everything seen here was created by me, unless otherwise indicated. Thanks for your consideration. NAR©2017-present.



28 thoughts on “Oystercatcher”

    1. I thought he was an interesting little guy, too. I love raw oysters sprinkled with lemon and a dash of tobasco sauce or horseradish. I suggest you try them, but not now as they should be avoided in summer months (May through August) if they are wild-harvested and you plan to eat them raw. Warm waters in late spring and summer promote spawning, making oysters mushy and milky and increase bacterial growth. All raw shellfish should be avoided entirely if you have a weakened immune system.

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      1. I gave up eating fish as a personal protest after watching the 2021 Netflix documentary Seaspiricy. I used to love eating shrimp, crab legs and lobster tails, but I went cold turkey after seeing how the commercial fishing industry has ruined the oceans.

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        1. I’ve seen this before, thanks, and really don’t need to see it again. In truth the only fish we eat are either caught by Bill as sport fishermen are limited to the number and size of fish caught. Generally, the limit is 2-3 and they must be at least 16″ long. If I want shellfish or something like salmon, I will only eat or purchase farm raised …. or I’ll see if I can get an oystercatcher to work for me!

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