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at our apartment, thinking I could still get out of the dinner date if I didn't care for his appearance on second look.
I was telephoning when Vince arrived, so Mother let him in. He was standing in the doorway between entry and living room when I emerged from the bedroom. I stopped in my tracks, amazed. Somehow, in the vast outdoors, I had acquired no comprehension of the size of the man. He made our doorway seem totally inadequate; he dwarfed the modern furnishings in the room.
He is six feet, two inches tall and usually weighs around 210 pounds. He has shoulders like the side view of a tank and, at that particular time, was wearing his hair rather long, a style that gave him the great head of a St. Bernard. He explained his mane by saying that he had just finished a segment of "The Deputy" in which he had played a frontier doctor.
If I had caught a glimpse of him, passing on the street, exactly as he appeared that Sunday afternoon, I would have judged him to be a young attorney of early and exceptional success. Or possibly a corporation officer. Perhaps a Madison Avenue type in his well-tailored dark blue suit, his white shirt and conservative tie; or
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even a quiet, dedicated young neurosurgeon. Not an actor!
After Vince had talked to my mother and me for about thirty minutes, Mother said she had a bridge date with friends. She had given me the hod; it was okay to have dinner with Vince.
That evening, we went to the Villa Capri, where Vince ordered the most terrific Italian dinner I had ever tasted. Afterward we went to The Little Club to hear a singer about whom I'd heard favorably.
It's been more or less like that ever since. We get together when Vince is able to spare the time. He usually asks me if I have a preference as to where we'll go; usually, Heave it to him. He really knows his way around this town.
I soon discovered that Vince is a gourmet. He knows Cantonese cookery, Japanese foods, Hawaiian foods, the French cuisine, and, natch, the best of Italian dishes. He likes to take a group out to dinner and order the menu from hors d'oeuvres to dessert — a treat, I promise you. I had spent my life as a roast-beef-and-bakedpotato addict, so an entire gastronomic world has now opened for my astonished palate.
Vince's (Continued on page 86)