Monday, December 21, 2020

Early Pickins




Early Pickins freely admitted his life so far had casually roamed from disaster to rut and back into the scorching flames of disaster.  His first four marriages turned out badly.

 

Corina, his first wife ran away with a hockey player. Cost Early a lot of money to pay the guy off. Corina was not an easy sell.  Cost even more for the divorce.

 

Before leaving, Corina favored Early with a son, an intense boy who grew into an intense man, graduated from law school and these days made his money working for the Santini crime family.

 

Morine came next. Said she was a native of France. She spoke heavenly accented English until the divorce trial when she confessed she was from Minnesota. 

 

Time stomped on.  Money accumulated.  Money was not Early’s problem.

 

And while he brought in the cash, he and his son grew apart, although Early picked up the bills for college and law school.  Still, they were not close, well, until Early needed something, and more often than not it was a big something.  The son, who people naturally called Lean, because he was tall and slim, unlike Early, was in his law firm for the long haul.  The Santini family was old school. No getting out and if he decided to leave, there was no place to hide.  It did have its benefits.  Their problems, and in turn his son’s problems simply disappeared.

 

Early made a third matrimonial mistake, Fay.  She took the house and all his money.  Early even sued his lawyer to try to get something, anything back, but the opposing lawyer, Lincoln McFee, came out on top, including Early paying court costs. 

 

It had been a while since Early and his son had spoken, so when the phone rang, and Lean saw the number, he was hesitant.  He had folders on this desk and unsympathetic bosses to please and everything due yesterday. 

 

“Hi Dad,” he said as pleasantly as possible.

 

“I need a favor.”

 

“Well, no crap”, Lean thought. “I know it’s not Christmas or my birthday.”

 

But what he said was, “Good to hear from you!” sounding as cheerful as a squirrel who’d made it across the road.

 

Later, Lawyer McFee lost a leg when his car was t-boned by a dump truck.  Needed a lot of dental work as well, and his damaged mind receded into childhood.  He no longer drank Manhattans, but developed a sudden fondness for chocolate milk and cookies.

 

It was right after the third marriage that Early determined to change his ways.  No longer was bra size going to be the deciding factor.

 

The fourth and worst was Caroline Wentworth. She poisoned Early, but he survived after a good old fashioned stomach pumping.  A few days later, Caroline had an unfortunate accident, when her car stalled on a train track at the exact moment the 1:15 a.m. to Pittsburgh came through.  In Early’s life, cars and ex-wives didn’t do well.

 

Still, no one could say Early Pickins didn’t keep his cheery disposition and take his misfortunes in stride.

 

Even Las Vegas couldn’t change his luck.  Ransom, his unfortunately named accountant, had a perfect system for craps.  First night, Early won three hundred bucks, which struck a match to the fuse of his enthusiasm.  The next night he won $1500.  He was primed to make a killing.  

 

The third night their hotel room was broken into and the money disappeared.  Turned out Corina had ditched the hockey player and moved to Las Vegas. Her new boyfriend, Ramone, was also close –wink-wink-  with one of the hotel maids in the same hotel Early and his accountant were staying. The maid’s name was Rosaline ‘Rosie’ Buchannan.  Rosie unexpectedly, especially for her, fell off the roof.  Then Ramone joined her in what appeared to be a lovers’ double suicide.  His last words were “I’m SORRY! I spended all tha fuckin’ money.”

 

In no time, Early started searching for the perfect woman in more high-class places. Lobbys of the best hotels in Chicago, New York, and Miami, trips to the country’s best museums and most fabulous libraries.  One night he struck gold, seated next to a lovely woman at the theater, on opening night of Love Always, in London’s west end.

 

Avril Harrison was a strict, very correct woman from Connecticut who let Early know she didn’t shop at Wal-Mart under any conditions, and made Early leave a restaurant when a patron at the adjoining table uttered ‘shit!” out loud with a touch of anger.

 

She shuddered when another woman asked if she’d read Fifty Shades of Gray.  “Such trash,” she said, “Such perversity.”

 

She insisted on five star hotels.  Early was intrigued.  This time he had surely found elegance and culture in a forthright woman, with an independent mind.

 

Back in Philadelphia on date number six, they sat at a lovely table in the hotel’s exquisite dining room.  The gleaming crystal of chandeliers spraying the high ceilings with sparkles of light.  The diners were attired in suitable dark suits and ties for the men, and delightfully designed gowns for the ladies. Naturally, ironed and flawless white linen graced the tables.  Full sets of silverware glimmered, along with flawless crystal glassware.

 

They ordered drinks, a fifteen year old Scotch over ice for Early and a bottle of Veuve Clicquot for Avril. 

 

The waiter who delivered the bottle of champagne wore spotlessly white gloves and presented it in a forward thrust as he announced its age.  When Avril nodded her approval, the waiter made an event of popping the cork, as if he were the doctor at a royal birthing.  He set a lightly frosted flute before her and poured a properly bubbly portion.  He was about to place it neatly in an iced silver bucket, when Avril lightly touched the cuff of his black jacket.

 

“Are you sure you won’t have a flute of champagne?” She asked, giving Early a dreamy-eyed look.   It sounded like such a polite request, that he cancelled the Scotch.

 

They dined over four exquisite courses that apparently represented every European country.  It was a guess on Early’s part.  He only recognized three or four.  They emptied the bottle of Champagne while they explored the salad, and continued with two bottles of perfect French reds for the remainder.  Afterwards, Avril downed two Manhattans in a hotel bar worthy of Cary Grant and Agent Double O Seven.   Early settled for a luscious snifter of Spanish Cardinal Mendoza brandy.

 

So expensive was the meal, that even Early, Mr. Generous, blinked.  But, what the hell.  He’d already made the assumption that dinner was as erotic as it would get with his overly civilized dining partner.  So convinced was he, he’d booked two suites.

 

Instead, when he walked her to her accommodation, she invited him in. Five minutes after the heavy door closed behind them, with the solid sound of a bank vault, she attacked him like a woman trained by Igor the lion tamer.  

 

“You going to put it to me like a real man!” She said it with a guttural rasp, as she ripped off his $200 shirt, scattering buttons across the room, then raking her nails across his chest in what felt to Early like a prelude to open heart surgery.

 

“Get off me,” were not the words that leapt into Early’s befuddled mind.   This was survival of the fittest, and right that moment he had his doubts about his chances.

 

“Do I need to take a wrench to that piece of machinery,” she screeched, grabbing a fist-full of Early’s particulars with the grip of an ape stealing a coconut.

 

“Ever seen tits like this?” she said, with a panther’s purring voice, ripping off her own blouse.

 

If he ever had seen tits like that, he wasn’t about to take a risk and say so!

 

A bold move to the door crossed his mind, like a chicken pondering the chicken or the egg and finding out it was the chicken.  Just then, she grabbed his arm, dragged him toward the bed, and shoved him with a force that left him sprawled and covering his crotch with both hands in case she had a knife.  Better to lose a finger, or maybe two.

 

She wasted no time, as if she had wasted any previously,  and rode him like Calamity Jane’s psycho sister.

 

The next morning, she asked if he would like to attend church services. And what church?, he wondered.  The church of fuck me ‘til I die?

 

She delicately placed his hundred dollar bill in the silver collection plate, squeezed only his hand, thank god, and whispered she couldn’t wait to get back to their hotel room.

 

Early could wait.  He thought of locking himself in the mens room, or taking communion until they ran out of wine. 

 

Time to call his son.  He needed another favor.  If he lived that long.  His son sighed and said he’d take care of it, but in fact, he was long past dealing with his father and his father’s self-made problems.  This would be the last time.

 

That night was better or worse than the first, depending on who was on the bottom. The woman never slept!  Early cringed when she brought out a short, stout switch. “Good dog,” she said.  Good dog? He was ready to be a simpering, little toe licking fucker if this night would just end.

 

Morning saw Early leave the room at 6 a.m., bloodshot eyes, which matched his tie.  Suit pants felt like sandpaper, making him cringe at every step.  Avril left right behind him, telling him she was going to skip breakfast and catch a cab.

 

As she walked out the lobby’s revolving door, Early made a phone call.  “Everything all set?”

 

“Yes,” said the voice he didn’t recognize.

 

Then he waited.  Nothing happened.  Avril walked across the street, got in a cab and left.

 

Something must have gone wrong.

 

He followed out the doors and hailed a handy cab.  Evidently, the cab didn’t see him.  It hadn’t moved.  He stepped off the curb and waved.  The cab came forward like a horse out of the starting gate and met Early face to face. There was in a blast of blood, and  the cab sped away.

 

The doorman told the cops it was a regular city cab, but he hadn’t noted the license plate.

 

Lean also made a phone call.  The voice on the other end only said, “You won’t get anymore phone calls.” Good thing.  His bosses were tired of picking up the check.

 

 

Friday, December 18, 2020

Steffens Restaurant Kingsland Georgia


 Steffens Restaurant Kingsland Georgia

 

In my morning quest for a satisfying breakfast that I can’t make myself, I followed the well-marked GPS trail to a tiny town in South Georgia.

 

How many times have I asked myself, what in hades did we do before GPS????  Now I remember.  Maps.  I also remember getting lost and cursing states that didn’t put up enough blanity-blank road signs.  And why did the powers that be label the road County Road 56, when on the map it was State Road 428?  

 

Now, in the age of technology, all I need to hear is a sweet voice of my choosing say, “Turn right here. Continue on this road for 4.6 miles.”  Bless you, sweetheart and bless your mother for giving birth!

 

But, on to breakfast.  Steffens Restaurant is near Kingsland, not IN Kingsland.  I think.  In this neck of the woods, it’s hard to tell.  Nothing else was nearby.  

 

I park in the well used parking lot, shrug my shoulders, put on my mask, and walk into the 1950s.  Steffens has colorful tabletops, a real lunch counter, and heavy porcelain coffee mugs that remind me Steffens has been here since 1948. Above the coffee machines behind the lunch counter, sit a line of toy cars that run the length.





 

A chalked sign above one of the booths says the ladies of the kitchen have 70 years of experience between the two of them, and they insist on locally grown ingredients.

 

You know the place is good when you have to wait for a booth.  But, we were also invited by a sweet young lady to sit at a table. As much as I yearned to be back in my teenage years and sit at a booth and although we were not short on time, we took her up on the offer.

 


Not surprisingly, there was country fried steak on the menu. After all this was the deep south. Instead I chose another cluster of southern favorites, country eggs benedict.  I knew you’d ask!  Eggs with country ham on English muffins (which the English call crumpets), some cheese, all slathered with sausage gravy, and topped with fried green tomatoes, accompanied by a bowl of buttered grits.




My traveling companion chose the more delicate selection of eggs over medium and cheese grits. Oh, la-ti-da.

 

Everything was delicious, as you would expect in a rural restaurant that has not only survived, but prospered for over 70 years.  

 

The grits were served hot and creamy and my companion’s cheese grits has a cheesy taste, without being over powering. And my country style eggs benedict were such a wonderful blend of flavors, from the saltiness of the country ham to the richness of the sausage gravy, to the crisp and tender taste of the fried green tomatoes.

 

The servings were plentiful as they should be in a southern style eatery and the service was so graciously polite.  This is a place I will return to and next time I’m going to bring some Yankee friends whom I want to introduce to some fine southern cuisine! 

 

Oh hell yes, ya’ll!





Thursday, December 17, 2020

The Cedar Oak Café and The Olde Towne Gallery






 The Cedar Oak CafĂ© and The Olde Towne Gallery.

 

On a Wednesday morning, I woke up thinking of heading up the road to a rustic bit of Americana, The Cedar Oak CafĂ© in St Marys, Georgia. For those familiar with the military, you may recognize the name, St Marys being the home of Kings Bay Submarine Base.

 

As one wag said, Kings Bay has more satellites overhead than anywhere on earth, so don’t forget to smile and wave when you drive into town.

 

St Marys is an historic town that belonged to Spanish Florida until 1763, when it became part of Georgia.  So between history and submarine, there’s much to do here.  Museums, festivals, and don’t miss the huge and beautiful homes in the historic district.  



There are also excursions to the equally famous Cumberland Island.  Here’s a link: https://www.exploregeorgia.org/city/st-marys

 

But, the Cedar Oak CafĂ© was my center of attention.  Breakfast is my favorite meal and to do it properly, ya gotta git away from them boring Hut this and House that!  I like rustic and off the beaten track, BUT, the food has to be interesting and well prepared.  Not saying the typical breakfast is not good, but if you’re going to drive a few miles, there should be a delight at the end of the journey.

 

I found all the delight I could handle at the Cedar Oak CafĂ© in St Marys.  The cafĂ© shares a building with an artists’ co-op, the Olde Towne Gallery and I’m glad they do.  This gallery shows off local talent that centers on the beauty of the surrounding area.  So, crafts and stuff?  Oh, so much more than that.  This co-op has art and crafts and many of the paintings and sculpture and jewelry would enhance many museums, as well as your home and mine.  Creativity flows down a lengthy hallway and into separate artists’ ateliers.  A combination of a feast for the eyes and a salve for the budget. So reasonably priced, the tags will make you blink.




 

This setup of quaint cafĂ© and gallery is marketing genius!   And, no they’re not combined in the same room, but you have to go a few paces down the gallery hallway to enter the cafĂ©.







And in the cafĂ©, you’ll find an old time dĂ©cor, with a breakfast and lunch menu with variety, culinary quality, and wonderful service.  This is not just a bacon, eggs, toast and coffee establishment, although you can surely order those.  I opt for the Breakfast Special, of country fried steak, grits, eggs over easy, whole wheat toast and coffee.


 

You have to realize that country fried steak is one of the ten commandments for any southern restaurant.  An addendum says, “Thou shall serve it with delicious sausage gravy!”

 

Now, I make some pretty good country fried steak at home, and my gravy isn’t bad either, but now I am shamefaced.  My attempts are woefully inadequate when compared to the fare at the Cedar Oak CafĂ©!  The breading on the steak was delightfully crunchy and the gravy was very close to heaven from a pan.  The rest of my breakfast was equally excellent!




 


My traveling partner ordered an omelet, stuffed with bacon and feta cheese.  I admit, I had my doubts because I am not one who ever gets a craving for feta cheese.  But, I figured, what the heck, I’m getting my country fried steak, so why should I give a hoot?



And then my partner offered me a taste.   My mind flipped a switch and my lips formed the words, “Gimme some more!”  The huge amount of crumbled bacon was crispy, and a touch of feta complimented perfectly the salt crunch of the bacon and the soft flavor of the eggs.  I never would have dreamed of putting these three flavors together and yet, they were perfect!  This talented chef knew what she was doing! 

 

I walk away happy when I know the meal is so good that I couldn’t compete.  This breakfast was so good I won’t even try!

 

I not only have no complaints, but I awoke this morning thinking I  should make another trip to the Cedar Oak CafĂ© and I should do it pronto!

Sunday, December 13, 2020

Hungarian Goulash Sorta

 


Hungarian Goulash Sorta

 

It was a dark and rainy evening.  I was hungry.  What better time for a dish from Hungary for the hungry.  And even though it was evening, it suddenly dawned on me. Goulash!  But, this would be no flash in the pan.  It would take slicing and dicing a plenty, but nevertheless worth stewing over.

 

The recipe called for two lovely Hungarians from Budapest, BoglĂ rka and ZsĂłfia, but unfortunately they were not in the cards, or the deck and my significant other insisted I try another recipe, or she would deck me. Hahaha, what a card.

 

By the way, did you realize Budapest was once two cities, Buda and Pest, or three for a while?   The cities fell under the Ottoman rule, until the re-conquest of Buda in 1686.  For quite some time the combined city was known as Pest-Buda, and in 1873, the cities of  Buda, Ă“buda, and Pest combined to form Budapest, which became the co-capital of the Austro Hungarian Empire. Shall I keep my three faithful readers in suspense? No, but, I can take my time; they’re slow readers.  Of course the other co-capital was Vienna.

 

But, let’s get back to the really important stuff, cooking and eating.

 

Hungarian Goulash Sorta

 

Ingredients, or as the Gabor sisters, Eva and Zsa Zsa and Magda said to so many men:  Mi egymásnak lettĂĽnk teremtve!  We were meant to be together.

 

You need not worry.  Ingredients are simple and readily available.  No surprises like pickled eye of newt, or frog liver patĂ©.

 

2 lbs beef stew meat

Olive Oil

2 sweet onions, diced

2 red onions, diced

5 cloves of garlic, sliced

3 mid sized red bell peppers, seeded and diced

1 can fire roasted, diced tomatoes, juice and all

4 heaping tablespoons sweet paprika

1 Tablespoon smoked paprika

2 cups beef broth (or more, depending on if you lean toward stew or soup)

Salt to taste

1 package of egg noodles, if it’s stew you want, you Hungary devil!

 

Puttin’ it together:  Táncoljunk!  Let’s dance!

 

Put ¼ cup oil in a stew sized pot over medium heat and when the oil is

hot, add the chunks of beef.  Stir to brown, then add all the vegetables, except for the diced tomatoes, and stir well.



Heat the oven to 350ÂşF or 180ÂşC

 

When the onions are translucent, add all the paprika and mix again.  Add the can of diced tomatoes and the beef broth.  For stew, if you need to add more broth as it cooks, do it gingerly.  I added another half to one cup.



Let the stew come to a boil, turn it to simmer and cook until the meat is barely tender.

 

Put a top on the pot and put it in the oven for two hours.

 

About ten minutes before the stew comes out of the oven, cook the egg noodles according to package directions, then stain.  Put a couple of splashes of oil and two tablespoons of butter in the noodle pan. Add the drained noodles and mix well.

 

I served the goulash over the noodles.  My professional taster deemed it edible, but just to be sure, I finished my snifter of brandy before checking to see if she were still breathing.  I tend to trust survivors.

 

Now, should I reveal the story of the time I met Zsa Zsa in Las Vegas?  Well, to tell the truth (as I seldom do), we had both been drinking and




 

 

 

 

Wednesday, December 9, 2020

Let’s Make Cuban Bread = Hagamos Pan Cubano

 


Let’s Make Cuban Bread = Hagamos Pan Cubano

 

Ok, my fellow bread makers, let’s mostly follow the recipe for baguettes, add a few changes and make some Cuban bread.  Why would we want to do that? you calmly ask, while sipping a Cuba Libre.

 

Cuba Libre? What’s in that concoction and why the funny name?  Came from Cuba, of course and means Free Cuba, a term adopted around 1900, when the Coca Cola company set up shop in Cuba after Cuba was freed from Spanish domination in the Spanish American War of 1898.  As you can guess, the war set U.S. vs Spain, the results of which also saw the Philippines ceded to the U.S. 

 

As a side note, you may get a surprise when you ask for a Cuba Libre in Spain. The Spaniards make them with either rum or gin. 

 

Three years after the war, 1901, Cuba became independent and the U.S. gained a naval base, Guantanamo, in perpetuity. 

 

Just in case you’re interested, the Philippines gained full independence on July 4, 1946.

 

Ever had a Cuban sandwich?  If the answer is no, I can understand your semi-reluctance.  But, if you have tasted that deliciously crunchy melding of cheese and pork and sauces, pressed into each bite, you’re ready to follow me to bread makers’ heaven, no questions asked.

 

Maybe you want to review how to make baguettes.  Happy to help you out:  https://stroudallover.blogspot.com/2020/11/oh-those-baguettes.html

 

Now that you’ve finished your review, take a peak at those additions that will turn baguettes into Pan Cubano!  Oil. Sugar. More yeast.

 

Lista de Ingedientes:

 

3 cups flour (bread flour or all purpose flour)

1 ½ teaspoons salt

½ package of yeast

¼ vegetable oil

¼ cup sugar

1 ½ cups very warm water

more oil for greasing the finished loaves.

 

Las Instrucciones:

 

Place all the dry ingredients in your food processor and blend for a moment or two.

 

Add the oil and hot water.  Blend until you have sticky dough.




 



Take the dough out of the processor and put it onto a scattering of flour.  Knead slightly and form into two cylindrical loaves.  Oil them well, cover with a tea towel, and place on a baking sheet.  Put the baking sheet in a cold oven, turn on the oven light and let the bread rise for a few hours.



 

Heat the oven to 450ÂşF.

 



The loaves may spread out a bit as they rise.  Put them back on a floured surface and reshape, if necessary, although I leave them a little flatter than baguettes.

 

While the oven heats, place the loaves back on the baking sheet,  give them another coating of oil, and let them rise uncovered a second time.

 

Put a pan of hot water on the bottom shelf of the oven. When the oven reaches 450Âş, slide the loaves onto the top shelf.

 

Bake for 15 minutes, or until the loaves are golden.

 

Cuban bread, sliced, buttered and toasted is a treat with your morning coffee, but if you want the full mouth-watering effect, make yourself a Cuban sandwich.

 

Ingredients for a Cuban sandwich:

 

Cut about four inches off a loaf of Cuban bread, then slice it horizontally.  Add sliced baby Swiss cheese, sliced ham or roast pork or both, sliced chicken or turkey, pickles and any sauce you favor.  I like to spread Mojo sauce on both slices of  the Cuban Bread. Mojo is available at many supermarkets, or on Amazon.

 

Spray some vegetable oil in a hot skillet, put the sandwich on the skillet and press hard.  When the bottom side is toasted, turn it over and press again.  The ham and such should be hot and the cheese melted.

 

Personally, I like to eat mine with a cafĂ© con leche, which is more or less like a cafĂ© au lait, half a double espresso and half scalded milk.

 

Saturday, November 28, 2020

Charleston's 39 Rue de Jean



I was excited to escape the daily routine and get back to Charleston, South Carolina, one of my favorite cities.  Charleston is filled to the brim with a fascinating history, from the founding of the United States to the present, along with fabulous architecture, seaside scenery, old markets, plantations, and mouthwatering restaurants. 

 

I’ve been going to this city for the best part of fifty years and eaten in both the upper crust, coat and tie establishments, and the smoke-filled-sawdust-on-the-floor barbecue joints.  And as my three faithful readers know, I’ve written about several of them in this blog.

 

Lately, when I visited the Holy City…wait a sec, holy city?  Oh, I know you’re begging for some details, and answering that question is a good start.

 

Charleston was established in 1680 (by Royal Charter of King Charles II) and moved to its present downtown location in 1783.  The old site is still well marked, and about a couple of miles north.

 

Since its founding, Charleston’s been known for its tolerance for all religions and boasts many historic churches to prove the point.  The most famous of which is The Huguenot Church, founded by French Protestants who fled France when Louis XIV revoked the Edit of Nantes and revived the persecutions of non-Catholics.  Matter of fact, it’s the only Huguenot church in the U.S. and still uses the French liturgy, but in English.

 

With a French religious flavor, it’s only natural that one of the best restaurants in this well-preserved old city has a French name, 39 Rue de Jean.  As you may guess, it is located at 39 John Street.   If you don’t feel like guessing, it’s still at 39 John Street.

 

But, more than a French name, 39 Rue de Jean has an atmosphere that rivals that of restaurants in another of America’s French influenced cities, New Orleans.






Large, 18th or 19th century mirrors line the walls, chairs at the tables have a French cafĂ© flair, the bar is gloriously dark and long, and best of all, the menu is a compilation of delicious French fare.



I admit to being something of a secret snob.  My companion differs.  “Not so secret,” she says.

 

Well, ok, I admit it, if being a snob means appreciating a well-trained, polite wait staff, dressed in traditional black and white, and who know the details of everything on the menu.  And, perhaps I should mention bartenders who mix from scratch, know how flavors fit together, and in my case, know how to make an excellent Manhattan, served straight up in a delightfully chilled martini glass.







Ok, you’ve gotten the French ambiance of modulated voices, lowered lighting, antique, tinned ceilings, and a wonderful wait staff.  Now it is time to speak of the reason we came to this fine establishment: the menu.  Firstly, we shared a plate of Hunters Gnocchi, featuring house made duck fat gnocchi, rabbit sausage, wild mushrooms, goat cheese, and arugula, all afloat in a buttery wine sauce.  



For the main course, I opt …(yes op is present tense and opt is past tense, despite what the bad news bearers of horrid English proclaim)… for a nearly fork tender, Angus steak with a mound of herbed butter, and crisp frites on the side, along with a delightful glass of pinot noir.




My dinner companion and designated chauffeur ordered trout almandine in brown butter, covered with gently fried almonds, and served over a soft potato purĂ©e and crisply tender haricot verts (green beans) on the side.  And, of course, no French meal would be a meal without a fresh baguette, although in the American style, fresh butter was also offered.



Ok, buddy, you thinking, you’ve impressed us with your uncompromising command of French, tossing out words like rue and Jean, and them hardy cut beans.  But, how about the taste!

 

I judge the excellent meal thusly:  if I walk away saying to myself, mighty chef that you are, you couldn’t have done better at home, then it was an excellent meal.  This meal was excellent!  And added to that, the French ambiance, a worthy Manhattan, and superb waiter, Aaron, made this a special evening.  To top it off, we shared a Lemon Cream Torte with strawberry coulis.





And of course we finished with an espresso.



BientĂ´t encore j’espère! Or, in gooder English, Damn I wanna do this again!