This was my first official stay with these two gentlemanly bon vivants, and they wasted no time at all in attempting to properly train me. "We have bacon for breakfast every day," they said hopefully, eyes shining. "And we thought perhaps for dinner tonight, we would like a small piece of halibut, lightly broiled."When I gently explained that wasn't on the menu, they sighed delicately and wandered out to the sunny deck to nap. But they were back shortly.
"Every quarter past the hour is snack time. A bit of chicken liver would be very nice, maybe followed by a little saucer of cream."
"Hmm," I said, "I'm fresh out of liver. How about a Greenie instead?"
"Oh, yes, Greenies - we love them!"
And so it went in the following days. They would compose elaborate menus, which were somehow satisfied by Greenies.
I couldn't help but marvel at such imaginative palettes that could turn a simple everyday treat into lobster thermidor and steak and kidney pie. I hope over our next visit they can teach me how to do that too!
