Oyster "Rocka"

Cream down some onion, celery, bell pepper, greens, garlic, thyme in fat until mushy and delicious.  Deglaze with the liquid from the oyster container, that has been strained of all the dirt.  Reduce, Add Cream, reduce, cool.  Poach some oyster in a bacon dashi, cool, chop into quarter size pieces according to the size of the oyster.  Mix the cooled oysters with the cooled greens mixture.  Stuff the pierogi with the mixture before pick-up.  In small sauce pan, combine butter, oyster liquid, water, and baby leeks.  In a separate saute pan, brown butter and toast some mustard greens.  Coat whole oysters in wundraflour, and flash fry.  Blanch pierogi in boiling water, transfer to leek butter sauce, and hold.  Place mustard greens on plate, the pierogi with spooned sauce, and finally the fried oysters.  Garnish depending upon the audience. I think that I am going to start sketching out the dishes.  The words on the screen do no justice to the picture in my head.  But pictures of food seems to be the norm now, so pushing beyond normal, thanks Marion.  Not everyone can create the picture, but everyone can take a picture.  And from a business standpoint its better to look at ingredients created by pencil lead first, because it eliminates waste and money.