October is a lovely month to write about because it il harvest time in a month that is sliding down the ladder toward winter months and holidays.

I have a very mellow memory of October in Whites Ferry sitting around a camp fire, inhaling a few potables, and telling tall stories (and lies) on the banks of the Potomac while looking up at a magnificent harvest moon, golden and huge. At one point in the evening the conversation turned to Halloween and each of us dredge up stories of wicked things we did as kids. So truth had left us and was floating down the Potomac River.

There were four of us and each one had his turn telling the others about the outrageous stunts they had pulled off. Believe me, by the time the third person was regaling us, truth was getting more and more flexible. Soon enough it was my turn and I was stuck because as a young child I had been most decorous and shy. Thinking in retrospect, I realize I was an ultimate wimp. So I said, "If a householder wouldn't respond to my trick or treat, I would stuff his mailbox full of mashed potatoes and pour gravy over is doormat." Actually that wasn't what I did-I pelted their front door with fried oysters. That was mighty naughty.

Of course October has other attributes such as rides out into the countryside and the wonderful coloring of the leaves. Lost on a country road and temporarily cut off from civilization, you stop at an overlook or some quiet roadside place and you and your companion break open the cheese, crispy bread and as assorted variety of liver pate, all washed down with a pleasant red wine. Feeling mellow with the world you stroll of in search of an ice cream shop in a country town and a stand selling crisp apples to take home. This is a fine October day and hers a fine oyster recipe (I stole).

Ouster with Chicken Livers En Brochette

(From The Encyclopedia of Fish Cookery by A. J. Mclare and Arie de Zarge)

2 dozen large oysters, 1 dozen chicken livers, salt and pepper, 4 slices bacon, 4 slices of crisp toast, 1 teaspoon lemon juice, 2 teaspoons chopped parsley, lemon wedges.

Drain oysters, saving juice. Sauté livers slightly in 3 tablespoons of butter seasoned with salt and pepper. Crisp the bacon and put aside. Arrange livers and oysters alternately on skewers and groil until the oysters curl. Cover each slice of toast with livers and ousters. Make a sauce in the sauté pan by adding oyster juice (to taste), lemon juice and remaining butter. Pour over oysters and garnish with bacon, parsley and lemon wedges.

Serves 4.