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“The USS Theodore Roosevelt CVN 71” Jill answered, which raised some eyebrows from the two chefs. Bobby answered the looming question before I asked showing my military ignorance, “Sir, the Roosevelt was named because of his famous saying ‘Speak softly and carry a big stick’ I’m not sure where that saying came from but in the Navy the ship is just referred to as The Hardcore Big Stick,” he says looking at Jill. Sammy added, “We both enjoy cooking so after serving 20 years in the Navy we decided to find a cooking school and learn to become chefs. We’ve been having nothing but babe fun. Bobby usually thrives on cooking comfort food while my forte is appetizers and desserts,” he says as I see John smiling. He wasn't drooling but I was sure that would happen soon enough. Dakota asked, “You are both able to cook breakfast, lunch, and dinner plus have a variety of snacks?” "Yes, Ma'am," Sammy answered. Jill wanted to know if they can chat with people while cooking or are they just focused on the cooking? They both offered to demonstrate, but first, they wanted to know what types of food they were to cook as well as if there was an allergy. Dakota tried to add some humor pointing to John, “He’s got an allergy to not having enough to eat,” she says in a deadpan manner. Everyone, including the chefs, laughed at her joke. One of the nice things to see was before they picked up the first utensil, they both washed their hands, used paper towels to dry them, and THEN put on rubber gloves. I was impressed. They opened one of the three fridges, taking out several ingredients. Sammy started, “Since I’m the appetizer and dessert guy, how about I put together some appetizers for you to taste Fingering while Bobby cooks you a quick lunch,” he amateur said. They worked well as a team, regaling us with stories from their Navy days. How they came from completely different parts of the US. Bobby, from the West Coast, San Diego. Sammy, from the East Coast, Boston. Listening to them made the time pass quickly. When Sammy had several appetizers ready for us to sample it seemed as if indian we waited only about 15 minutes and he had five different appetizers for us to eat, each sampling plate held 10 samples each. He didn’t want us filling up on appetizers when the main course and dessert weren’t far away. John took two samples of each tasting and asked Diane to do the same, that way he could potentially get a third appetizer taste. Jill and I chuckled at John and his scheming to get an additional bite of food. As we were tasting the appetizers, Bobby picked up the conversation. He told us about his first tour in the Pacific getting to visit Japan, Vietnam, Hawaii, the Philippines, and even Australia. Before we even realized it another 15 minutes had passed and he had a broiled fish garnished in lemon butter, a huge salad that included feta, olives, tomatoes, shredded cheese, three types of lettuce, cucumbers, celery, and of course, not one but two homemade dressings. One Ranch, the other Thousand Island, but he also had vinegar and oil available. In addition, he had several Quesadillas prepared along with homemade salsa and his own spin of an item making an avocado-mustard dip that could also be used for dressing. Jokingly we told John that he would be the last to fill a plate and that he should get Diane her plate. “Pound me. Gods, just pound me and cum in me!” Then I engulfed her nub and sucked so hard. He found it easy to get her away. She groaned as her anal ring stretched over babe the tip. A surprised Selvi could not believe what was happening. A treasure I would savor until the end of my days. We're going to transform Rainier into the safest place in America. Her left hand held the base of his cock, while her right slowly moved up and down the shaft. “Call me old fashion I Fingering guess,” I answer giver her an awkward laugh. The furniture and decorations all amateur looked like they had been hand picked by an interior decorator. That, my friends, would seem to be the end of the story. “Good Morning Sir, may I help you?” The college-aged guy behind the counter asked. She was his to do with as he pleased. The meatloaf was excellent, better Hardcore than indian my wife used to make. Gods, why did this have to be so hard?