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"I've also asked her that too. Come on Love, tell her what you told me" chimed Neil.
"I don't know. It felt so right. Because I know you. I saw something in you. I saw that you were such a good person. Despite the playboy that you were, I saw the goodness in you. I saw that. You weren't one of those guys that went over the top to impress me, just showing their fake sides. I've always seen the real you" conveyed Ellie with all of her heart as she held his hands.
"Awwww. What a great love story that you two have. Soooo how did you two meet? It seemed from your story you two go way back" said Violet as she finished her sorbet and unknowingly rested her head on King's shoulder.
"Yup. Went to the same Junior and Senior High but we didn't knew of each other then. We were just pa.s.sing strangers that recognized each other's faces. Then we officially met and became acquainted in College. We saw each other again in the same cla.s.s, same cla.s.s schedule, same major, joined the same organization, joined the same club and same university. After one month since the semester began, we met yet again. But this time, we ran into each other in the Gym where we both workout. We always ran into each other" narrated Ellie while smiling beautifully.
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"Food's here" declared King when he noticed Tim from a far.
While they were talking, the table's been cleaned. The waiter approached and served the next course.
"Esteemed Guests. Here's our ninth course of the night, Second Main Course - Red Meat. Served on the right side of Fort Worth Steak Plate made from Acacia Wood was Polmard's Vintage 2000 Rare Millesime Côte de Boeuf. The Côte de Boeuf was pan seared with Salted b.u.t.ter, a splash of Olive Oil, tied and smoked with Thyme Sprigs and a dash of Salt and Pepper" explained Tim enthusiastically while presenting.
"The beef was from a cattle called 'Blonde Aquitaine' bred and raised by a famous Family Boucherie Business in France. What makes this beef so special was that it underwent a unique Hibernation Meat Treatment created by the distinguished family helmed by its six generations of history that date back as far as 1846" Tim gave more light to the background of the second main course.
"On the left side of the Steak Plate were a selection of side dishes. Included were: Dauphinoise potatoes, layered slices of potato baked in milk, cream and a little cheese in a small Red Porcelain Ramekin. Mashed Potatoes fortified with mustard and a drizzle of red wine sauce served in a small Blue Porcelain Ramekin. Pomme Noisettes, potatoes carved into a hazelnut-shape. Fresh Spring Asparagus. And lastly, a very small metal bucket of Béarnaise Dipping Sauce made of clarified b.u.t.ter emulsified in egg yolks, white wine vinegar and flavored with herbs"
After explaining the course, Tim took a huge breathe in from his lengthy description of the mouth-watering food then quietly left.
