Disclaimer: This story occasionally refers to events in my other submission "Diane, Lorena, and Me." It should stand up by itself, but you might read the first story before reading this one. As always, this is a work of fiction. All characters are over eighteen and any resemblance to individuals living or dead is purely coincidental. Be advised that this is also a story about wife sharing and it contains male to male contact. If any of these things offend you, you really don't have to read on. This is only my third story. Constructive comments, especially from other Lit authors, are most welcome.
*****
I heard glasses clinking and looked up to see my junior colleague Eric at my office door.
"Hey man, want a drink?" he asked.
"After that meeting I could sure use one" I said as I waived him into my office. "Hillary can't shut the fuck up can she?" I wondered out loud.
"Nooo she can't" Eric offered as he poured two fingers of bourbon into each of the tumblers. "Cheers!"
My name is Mike. I recently left my job at a major museum to become a "professor of practice" at a nearby university. The money wasn't quite as good, but the hours were far better, I liked the teaching, and with my retirement buyout from the museum and a fairly nice royalty check from my latest book my wife Diane and I decided to cut back a little and enjoy life a bit more as we eased into our retirement. Some of my colleagues hated me for walking into such a cushy position without paying my dues on the nerve-wracking tenure track, but I really didn't give a shit. Eric was a good egg though. Still rather junior in the department, he came to academe a somewhat later in his life as well.
"So what's up for you this evening?" Eric asked.
I waved my hand over the stack of papers on my desk. "I'm going to catch up on some of this grading."
"On a Friday night, Mike you can't do that!" Eric said feigning shock at the idea.
"Well Diane's in New York with Lorena, I have nothing better to do."
"Lorena huh?" Eric asked as a lascivious smile broke across his face.
Diane and I had a threesome with our good friend Lorena a few months earlier which totally recharged our struggling marriage. I'd told Eric about it one night when we were pissed to the wind at a conference. Even though he has a hot young wife, he's still a bit of a horn dog and the two of us like to share stories from some of the naughty predicaments we've found ourselves in over the years. What Eric didn't know, is that Lorena had moved in with us and we were now in the midst of a rather unconventional triad lifestyle.
"C'mon man. You're coming over for dinner with Bess and me." Eric insisted
"Gee, I can either eat your cooking or grade papers...hmmm." I teased.
"Don't worry man, I won't poison you." Eric shot back.
I was kidding of course. Eric and I are the resident gourmets in our department. So it was settled. I'd start the weekend in the weeds with my grading, and most likely, knowing my penchant for procrastination, I'd end it that way too. The students would be pissed on Monday. Ah well, they don't deserve instant gratification anyway.
We finished our bourbons and I followed Eric to his place.
"Mike!" Bess beamed as I walked in the door. "It's so good to see you! Eric didn't tell me you were coming over." Bess seemed to be gushing as she hugged me tight and gave me a friendly peck on the lips.
"Well, he seduced me with a promise of his special crab cakes."
"I'm so glad you came" she said hooking her arm in mine and walking me into the house, "we haven't seen you since the party."
I followed Eric and Bess into their kitchen. Eric's love of food had led them to spend a small fortune on a new kitchen remodel. They had a six burner Wolf stove, a Subzero frig, and a host of gadgets and appliances that would make any foodie hard just looking around the place.
"Mike, I'll start the crab cakes. Why don't you mix us some cocktails?" Eric asked merrily.
"Sure thing man. Bess, what would you like?"
"Mmm I think I'll have a martini." She said.
Eric raised one eyebrow, a skill I never quite acquired, and flashed a naughty smile—"Martini huh? They make you a little crazy babe" he taunted.
"Oh why not?" She pouted. "We have our wild and crazy pal Mike over. I need a little lubrication to keep up with you two jocular wits."
We all laughed.
"Ok Eric," I replied, "are we sticking with the brown or should we go clear and join your lovely wife with a martini?"
"Olives it is!" Eric decided and gave me a high-five.
I walked into the den and got busy behind the wet bar. We'd socialized a good bit in the last year, so I pretty much knew my way around their house. I pulled out a bottle of Hendricks from the cabinet as Bess walked into the room with an ice bucket and a cold bottle of Dolin Extra Dry. I noticed an unopened container of these lovely Sicilian olives that they sell as a gourmet store near the campus on the side of the bar. I began the ritual. We take our cocktails as seriously as our food. I filled three champagne coupes (we all preferred those to traditional martini glasses) with ice and water and set them aside to chill. I poured a dollup of the vermouth into the shaker, swished it around, and poured the rest down the sink. I measured out three portions of gin and filled the shaker with ice. Then I got perverted. At least that's what one of our friends, Emma the bartender, would have thought, I shook the gin vigorously with ice, emptied the glasses then strained the concoction into the chilled saucers. Emma always says that shaking "bruises the gin," but that's the way the three of us like our martinis. I then put two olives each on crystal cocktail tooth picks and placed them gently into the glasses that sparkled with the cold gin and little flecks of ice and Bess and I carried them into the kitchen.
Eric was standing over the stove watching two pots. One had diced potatoes that he was waiting on to become "fork tender" and another had boiling water which I quickly realized was for some beautiful green beans from their garden that he was going to blanch.
"Hey hun, can you get that tray of crabcakes out of the fridge for me?" Eric asked Bess as he put two skillets on to heat.
Bess replied, "Sure babe, but first . . ." she said as she handed him his drink. "Here's to good friends, good spirits, and good food on a beautiful Friday night!"
"Cheers!" we all chimed in unison.
Bess retrieved the crab cakes from the fridge.
"Man those look great Eric, what did you use to bind them this time?" I asked. It was an ongoing conversation. Eric and I both loved crab cakes and living this close to the Eastern Shore meant that great seafood was always available. We often experimented with different recipes. My favorite, of late, was a really simple one: Jumbo Lump (always), some finely chopped Vidalia onions, green pepper, and a small jalapeno bound with salt, pepper, egg, Lea & Perrin, a little lemon juice, hot sauce, a pinch of Old Bay, and crushed club crackers.
"I'm trying my spin on a New Orleans style recipe I saw online. It's from one of the famous hotel restaurants. They bind the cakes with—get this—ground shrimp! I prepped them this morning and put them in the fridge uncovered to set up a bit."
"Yum!" was all I could say.
Eric tested the potatoes and pulled them off the stove to drain. He melted some Plugra in one of the hot skillets and placed the potatoes in to brown as he seasoned them generously with salt and pepper. As the taters sizzled he poured some grapeseed oil and added a pat of the luscious butter into the other pan. Just as it began to shimmer, he gently nestled three of the most beautifully shaped crab cakes I'd ever seen into the hot skillet. Bess tightly wrapped the remaining three cakes and put them in their freezer.
Bess retrieved some silverware, and napkins from the cupboard. "Hey babe, it's such a pretty night, want to eat on the patio?" She asked.
"Perfect! Eric replied.
Eric kept tossing the potatoes as we talked and kept a patient eye on the crab cakes. They can be tricky. If you're impatient and start prodding at them before they're done on one side, they'll fall apart, but they can also overcook and become too brown quite easily. It's kinda like eating pussy...you don't want to rush things, but you do need to move along. After a few minutes he flipped the cakes and gave a vigorous toss to the potatoes finishing them with a bit more salt and pepper. As he began to plate the potatoes, he asked me to blanch the beans. I poured them into the boiling water with some salt for a good minute then shocked them in an ice bath. Eric asked me to retrieve a bowl of homemade rémoulade sauce from the fridge. He smeared the sauce on the side of the cakes and finished each with a few grains of Fleur de Sel. I drained the beans as he kicked the crab cake skillet up to high and added some butter. Handing him the strainer he tossed the beans in for a quick sear and plated them expertly. I admired his élan in the kitchen.
We walked to the patio with our plates just as Bess was opening a lovely Vigonier. We all dove right in, hungry from a hard week and from watching and smelling Eric's handiwork in the kitchen.
"So where's Diane tonight Mike?" Bess asked.
"Oh she's in New York with our friend Lorena."