There will be scampi on a plate with breakfast for my birthday.
Quarts of wild strawberries will float in flagons of cold Rhinish wine. Blueberries will be hidden by thick cream, and golden honey shall trickle from plates of buttered toast. Braces of quail and brown roasted turkey will be surrounded by steaming heaps of new potatoes and tender ears of corn. Joints of beef and lightly curried lamb will stand between bottles of red Anjou wine and jugs of red Italian fire.
A smoking, suckling pig will have bowls of dry, yellow squash at its feet and stacks of cheeses at its head. Pastry and pies and a foot high chocolate cake will stand among jars of brandied fruit. A cask of aged port will remain, to do justice at the end.
Then I shall settle back to patiently await my dinner.