Tonight we had a light supper of TJ’s Crab Claw Meat mixed with mayonnaise, SI Spicy Seafood Seasoning, onion powder, lemon peel, chervil, tarragon, and a bit of garlic pepper; on Mr. G’s mixed greens, dressed with an EVOO-lemon juice dressing seasoned with SI San Franciscp Bay Seafood Seasoning, onion powder, lemon peel, chervil, tarragon, garlic pepper, and Kosher Salt. Wine was a 1986 Franck Grux 1er Cru Meursault ‘Les Miex Chavaux’ - fill 1/3 inch below the capsule, cork saturated a rough 1/3 of the length to a bit over half the length; good complex white and yellow fruits, adequate acidity; with a long complex fruity finish. Since we had three stuffed cucumber slices each with a couple radishes with the leftover Sparkling Wine from this morning about an hour before supper, we didn’t have any dessert.