by Legion » Sun Jun 12, 2011 9:33 pm
And with that, a chef came out through the swinging kitchen doors, wearing a chef's hat and apron.
"We've got fillet of salmon, with garlic butter, some rice pilaf, a garden salad with your choice of dressing, and a Sauvignaun Blanc," he smiled. "With pudding for dessert."
He set up two places.