Saturday, December 13, 2014
The menu for this year’s Aubrey-Maturin Dinner, held on Sequential Day (12-13-14). “Nothing Exceeds like Excess,” quoth Captain Jack.
The stalwart Salts of the Royal Navy
Eat British Beef with steaming Gravy.
Accompanied by Yorkshire Puddings
And ev’ry Sort of tasty good Things.
They drink of Sherry and of Claret
Sufficient to enflood a Garret.
And should you ask them why they’re grinning,
’Twould be the Goose with all the Trimmings.
But that’s not all: Here come the Afters -
(Their Merriment doth shake the Rafters.)
A Figgy Pudding served aflame
And Sticky Toffee end the Game.
A crusty Pipe of vintage Port’s
The Drink to which they now resort.
Accompanied by fragrant Stilton,
By now their Appetites are wiltin’.
And thus we honour Pat O’Brian
To whom we build this Foodly Shri-an:
Creator of Aubrey and Maturin,
Our Royal In-spi-ra-ti-on!