Gorilla by Jeremy Taylor

Author:Jeremy Taylor
Language: eng
Format: epub
Tags: tiger, pigeon, goat, oyster, stories about animals, gorilla, story collections
Publisher: Jeremy Taylor

PIGEON

I admit that I am a bit of a perfectionist and the meal that I planned for Sandra was, even by my exacting standards, very close to perfect, in fact if the wine had been a few years older or the pheasant a little more tender then I am sure that even Egon Ronay would have had no problems awarding me four stars for the meal and Sandra, who, if she feels the same way about me as I do about her, could one day be my life companion but it was early days in our relationship in fact I had met her just two days before at a photographic society meeting where I had admired her slides of rock formations of Corfu which she had visited last year with, I was glad to hear, an old boyfriend, which meant that she was happy to go off on holiday with a boyfriend, always a good sign, and also that she didn't have a boyfriend, although she may have as she may have dumped that one and got another but the fact that she was willing to have dinner with me meant that she must be at least a little bit interested in me as it is highly unlikely that she was just after a free meal ticket and it was for that reason that I was preparing pheasant, marinated in a white wine sauce with petit pois, which are like little peas, and savoury rice which I would fry in my wok immediately before serving to a no doubt wide-eyed Sandra but the most important thing was the pheasant which I bought from a local farmer and had, thankfully, been plucked by his wife as I once plucked a chicken and there was some dust in its feathers to which I am allergic and after about half an hour I started sneezing and I didn't stop for about two hours but this time a naked pheasant had been delivered to my door by a pretty young girl who I presume was the farmer's daughter and it was in my delicate marinade ten minutes later in the delicate sauce which I had prepared using a recipe that my French grandmother gave me about ten years ago and she emphasised that the meat must stay in the marinade for at least three hours before it is cooked so, slipping the pheasant into the oven, I was keeping to my schedule, which, as any organised person would do the same, I had pinned up on the back of my door so that I could put the rice on to boil and prepare the petit pois so that all the food would be ready at precisely the same moment and there was also the room to prepare as you can't eat food in a room that looks like a pigsty so I had also integrated a cleaning plan into my schedule so that I could also polish my silverware, vacuum the floor and lay

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