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“So what's for dinner?" she asks.
"Excuse me?"
"You said you were cooking for your family. Can I ask what a professional chef feeds her family, or is that some deep, dark secret"
"Curried prawn chowder, black sea bass en papillote with baby artichokes and red pepper coulis, frisee salad with shaved Asiago," I tell her, even though the only thing currently in our refrigerator is the other half of my Primanti's sandwich.
"I love sea bass. What time is dinner?"
So, I'm being wooed by Enid Maxwell.”