And The World’s Most Expensive Cashew
As with many of my stories, this one started innocently . . .
The hour was late; probably around 1 am.
Gino, my French-born husband, and I had returned from a family dinner at the home of a cousin. Fortified with good wine, excellent food, and a splash of champagne, we were ready for a good night’s sleep, content that all through the house…