We're 25, the wine is 30

Yes, that is rosemary stuffed lamb slowly roaring on a spit, hand raised and butchered just down the hill. My job was to supervise the roast, and believe you me, I watched that meat cook for two hours without blinking. While we waited, they had prepared salami, olives, baguette, wine and these ridiculously amazing crispy risotto pieces. Call the airlines now because Lindsey and I are going to need seatbelt extenders by the time we get back. And finally, we had a 1981 Chateau Fombrauge, much better than the Trader Joes stuff we get. It's dangerous to get used to this kind of eating.