Reseña del libro "Schillingsburg: Chapter 2 (en Inglés)"
Just as we finished the oysters, Amber appeared with two more frosted mugs of Dixie Draft. Dolph kept firing a steady stream of questions at me as we consumed the oysters. I answered most of them, although a couple I avoided by asking him a question in return. I wanted to avoid any questions regarding sex, religion or politics, for now. I felt we would get into all that soon enough. I noted, Dolph was careful to do the same. We ended up talking mostly about his businesses and the firm I was building. Amber arrived, along with another waiter, whom she addressed as Andre', who was carrying a large tray laden with two plates, a large covered serving dish and a covered loaf of warm, buttered French bread. Amber arranged the plates and uncovered the serving dish, and the most delightful aroma assaulted my nostrils. I observed a pile of angel hair pasta in a creamy Alfredo sauce, topped with plump jumbo shrimp, juicy oysters, and succulent crawfish tails. Amber dipped generous servings onto our plates and grated fresh Romano cheese on top. She asked if we would need anything else. I thanked her, and Dolph told her that would be all. She and Andre' removed the tray and left. Dolph uncovered the warm buttered bread and tore off two large chunks, placing one on each plate. I bowed my head and said a small silent prayer. As I opened my eyes and made the sign of the cross, Dolph was doing the same. We dug in. I felt as though I had died and gone to heaven. I said, "Dolph, this is fabulous, your chef is a genius." He smiled, thanked me, and we finished our lunch amid small talk. Amber and Andre' reappeared, and once they had cleared the table, Dolph and I continued to make small talk. Shortly, Amber returned with two steaming cups of cafe au lait and a large saucer of bread pudding with a rum sauce, and two spoons. I wasn't sure I could eat another bite until Dolph picked up a spoon, dipped it into the bread pudding and offered it to me. I gazed into his eyes, opened my m
