Winner, Winner, Pheasant Under Glass Dinner (WL2019)
Seeing lots of zeros pop up on the lottery ticket checker screen was always a fantasy, so when all those zeros popped up I was sent into a temporary
state of disbelief. So, I scanned the barcode again and many, many zeros, appeared again. “It’s real”, I said to myself.
Fast forward a year and after the family needs and other financial dust has settled, my new yacht is finally on the water complete with Captain, fine
French chef and assorted crew members to take care of everything and anything. “Ah yes”, I said to myself, “I am now one of the hated one
percenters, regardless of my generous contribution to charities...it’s just a green-eyed monster thing and there is not much I can do about
“Where in the world do I want to go?, I ask myself. I will ask the Captain if he has a good suggestion, after all I am but a greenhorn on the blue
sea. I send Captain Lorenzo a text and ask him if Bermuda is good this time of year, he says ‘no’ because of potential storms, but further North
along the Atlantic coast is ideal. So I decide on Boston for now and have my private secretary Laurie make all the arrangements including talking to
Chef Pierre about sourcing out fresh seafood.
Chef Pierre was difficult to steal away from one of the finest French restaurants in Montreal but I finally made a deal with him by giving him
whatever he wanted. I wanted him because when we were working stiffs and could only afford to patron his restaurant once a year, his meals were
absolutely devine and so memorable. Of course, he was trained at Le Cordon Bleu Culinary School in Paris, France...upper crust and all that, so I had
to have him at any cost.
After arriving at the Boston marina, Chef Pierre texted me and informs me that that the seafood in season in Boston right now is various Bass, other
lesser known fish, Poor Man’s Lobster and overutilized Swordfish and the Tunas. That rings of overfishing to me, so no Swordfish or Tuna on this
trip. “Poor Man’s Lobster?”, I say to myself...”I’ve come so far, yet not so”...as I chuckle.
I text Chef Pierre back asking what does he suggest for dinner tonight, he texts back “pheasant under glass” is always his first choice and
specialty. I agree and say to myself “Winner, winner, pheasant under glass dinner”.
edit on 19CDT04America/Chicago05940430 by InTheLight because: (no reason given)
edit on Wed Sep 11 2019 by DontTreadOnMe
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