• AnonymousI wish I could know you earlier.
  • You may learn to know me now, if you will.

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  • #answers
  • 1 hour ago
  • AnonymousMy dear doctor, have you ever considered the church next to your former office may collapse? It is rather old now. Cordially yours.
  • Dear visitor, 

    I have even taken into account that my own office could do so. Have you heard the saying “God works in mysterious ways”? Or read Voltaire’s Dictionnaire Philosophique, which speculates about the reasons God acts as it acts? I warmly recommend that you do; ideally, while witnessing one of God’s grand gestures of massive destruction and unfathomable wrath. 

    Regards, H.

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  • 1 day ago
  • AnonymousEvening Dr. Lecter, I hope you are doing fine. - Girl With A Dragon Tattoo
  • Good evening, my dear.

    I am glad to hear about you, and I hope you are doing well. For my part, I am still figuring out ways of living peacefully while the International Police is looking for me. Part of me finds it quite exciting to tell the truth; should I send them a rare gift?

    Kind Regards,

    H.

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  • #answers #girl with a dragon tattoo
  • 2 days ago
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xshiromorix:

Part I - Part II

Hannibal Episode Titles: The Classical French Menu

1. Apéritif

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An alcoholic beverage served before a meal to stimulate the appetite.
Usually dry rather than sweet, common choices are vermouth, champagne, gin, amontillado or other styles of dry sherry, or any still, dry, light white wine.

2. Amuse-bouche

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A single bite-sized hors d’oeuvre served to prepare the guest for the meal and introduce the theme of the meal. Often accompanied by a complementing wine.

3. Potage

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The soup course.  May be a light broth or a more substantial cream based soup.

4. Oeuf

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The egg course.  May be a poached or shirred egg dish.

5. Coquilles

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A course of shellfish or fish.  ”Coquilles” can refer to any shellfish, but most often refers to scallops.

6. Entrée

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A lighter meat course served before the main course, or between two principle courses of a meal.

7. Sorbet

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A frozen concoction made from sweetened water with flavouring - typically fruit juice, fruit purée, wine, or liqueur. Served as a palate cleanser between courses.

8. Fromage

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A cheese course served after the main course and before dessert, usually accompanied by fruit or sweet wine.

9. Trou Normand

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Named for the region of Normandy where it is common, this is a shot of Calvados or other brandy drunk in the middle of a meal to cleanse the palate and aid digestion.

10. Buffet Froid

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A selection of cold meats or aspics.

11. Rôti

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A roast meat course, often game.

12. Relevés

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A heavier meat dish, usually braised or stewed.

13. Savoureux

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Savoury items such as cheese or paté served warm on toast or in a soufflé

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  • 1 week ago
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  • AnonymousLove your suit.
  • You are most welcome. 

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  • 2 weeks ago
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Whiskey River

Willie Nelson
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Dear visitors,

I unfortunately have to take some time off this blog. As it turns out, running away from the FBI is more amusing than expected, and I intend to make the most of it. 

I will obviously make my return known; in the meantime, I wish you an enjoyable time. 

Carpe Diem,

Dr Hannibal Lecter, M.D.

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  • #I'll be on heatus for maybe a month or two depending on what comes up #I might answer some messages eitherway #I just don't have time to maintain the blog right now #I love each and everyone of you darlings
  • 2 months ago
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