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“Semi-public,” I correct as my tail snakes out to graze her arm.
She jolts in her seat. “Behave!”
“Yes, ma’am. So the homard is lobster in a salt crust. They take a whole lobster and encase it in a hard salt crust before baking it—which locks in the natural flavors.”
“Oh, well, that sounds almost as delicious as your cum.”
Now it’s my turn to choke. My sawolkeh wears an innocent expression, but mischief dances in her gaze.
Brat.
Just as I’m about to tell her exactly what I do to mouthy little things like her, our waiter walks over.
“Are we ready?”
I glance at Wyn with a raised eyebrow, and she nods.
“Ladies first.”
“Thank you. I’ll have the homard en croûte du sel, please.”
“Excellent choice, mademoiselle. And what would you like, monsieur?”
“I’ll have the coq au vin, s’il vous plaît.”
“Very good. Would either of you like to start with an appetizer?”
“The foie gras is exceptional—would you like to try it?”
Again, she nods, and the waiter makes a note before leaving us alone once more.
While we wait, Wyn tells me a story about Jake and another student from his school.
We’re both laughing when the waiter arrives with our foie gras and two smaller plates.
Wyn helps herself, scooping some onto a cracker.
Her eyes roll upward when she bites into the silky, smooth texture.
“Oh my, it’s so rich and buttery—what is this?”
“Goose liver.”
Instead of making a face of disgust, she licks her lips, and my tarse twitches.
“Well, it’s delicious.”
“Please, take as much as you like.”
“And what about you?”
“Honestly? I’m enjoying watching you eat.”
She blushes, and the blood surges to the spot between my legs.
“You’re making it difficult to concentrate.”
“Sorry.”
