An odd thought occurred to me as we set out for the evening. I had a craving for some fresh oysters and Chardonnay so naturally the enjoyable and relaxing shave was a prerequisite to the experience. As I anticipated the gustatory input, the selection of an appropriate fragrance became problematic. I felt there was the potential for an inappropriate choice to disrupt the culinary experience. Accordingly, I consult the board here. Consider:
Since the meal was seafood in nature, I wanted something subtle, fresh, remininescent of brine and breeze. I glanced at my Bay Rum and was horrified that it even occurred to me. No that wouldn't do.
So, I defer to you of more refined tastes. What could exist that compliments, no, elevates the experience?
Since the meal was seafood in nature, I wanted something subtle, fresh, remininescent of brine and breeze. I glanced at my Bay Rum and was horrified that it even occurred to me. No that wouldn't do.
So, I defer to you of more refined tastes. What could exist that compliments, no, elevates the experience?
شارك عبر الماسنجر
