Truffled croquettes

Together, the meal arrived

accompanied by a carafe

coated with a dusty, bold cabernet.

I cross my legs,

pulling in closer to the table ~ expectantly.

Leaning over to pour a glass

my arm grazes over the truffle croquettes,

feeling warm steam on my skin;

I catch sight of droplets

condensing on my inner wrist.

My appetite turns direction,

a sudden pause

to grab one.

The delicate potato touches my plate,

I look over the white clothed table.

Our palates elaborate, tasting

poulet de Bresse soaked in buttermilk

with a hint of chamomile~ braised,

poached, then browned; topped

with tender roasted sunchokes.

A bone-in ribeye pairs nicely

in a red wine reduction, lined with

rich, fine marbling cooked into the steak.

A Savory side-dish of prepared vegetables

spooned out with piquant roasted chickpeas,

and balsamic beets~ all along to graze

on a Tuscan herbed dipping oil,

balanced bites of marinated cerignola olives, deliciously served warm

with a crusted kalamata bread.

A lovely moment in time, to hold onto.

The flavors I wish I could taste, forever.