She was a 70-something, 5-foot something, silver-haired beauty with eyes that could carry on a conversation and a smile that could make a beggar give up his last dime.
The Captain’s dinner was superb. It included white Chablis and red Infant Jesus as the wines, to go with fois gras with fried bread and port reduction, cured salmon with capers and cornichons, a splendid trio of lamb (slowly cooked shoulder, roasted rack and fillet), with dauphinoise potatoes. No meal went without a fine cheese tray...ending with an amazing creme brulée - click headline
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