Of That Day and Hour: A psychological thriller by Anthony O'Brien Page B

sit
under parasols. Houses on either side are adorned with eighteenth century
ornate cast iron balconies; neon signs and U.S. flags overhang sidewalks.
Alberto pulls over in front of a restaurant, close to two police officers on
horseback. They don’t give the limo a second glance.
    “This is as close to Bourbon
Street as I can take you; vehicles aren't permitted. It’s just over there.”
Alberto points to the junction ahead, a mass of humanity under its spell. “The
bar here has a more relaxed vibe than the rest of the quarter. Tell them
Alberto sent you; they'll look after you.” Jeff pays the fare whilst Alberto
imparts more words of wisdom. “It’s going dark and it’s a full moon, people go
loco. Be careful and look after her.”
    “I will.”
    Stepping out onto the
pavement Jeff waves farewell; he’s about to close the door when Alberto calls
to him.
    “Remember the city is best
viewed under a French Quarter streetlamp.”
    “So I've heard, thank you.”
    “ Au'voir .”
    The door slams shut and
Alberto drives away. Edouard’s restaurant stands just a few steps away. In 1886
Edouard Cheval forged his culinary career with a simple boarding
house-cum-restaurant. Today his descendants continue to serve traditional, home
produced French food. From the sidewalk, first impressions promise fine dining
and cuisine. They walk past two foliage-laden pedestals flanking the white
steps and gold rails leading up to the restaurant. The blue and gold lined
canopy proudly displays Edouard’s legacy; the glass paneled oak doors invite
them in.
    The host greets them with a
smile, and seats them with a table for two in a comfortably secluded location.
The discreet, laid-back jazz quartet adds flavor and ambiance to the evening.
On the waiter's recommendation, they both choose French Louisiana oysters, with
Edouard’s original Liberty sauce for the appetizer; the sauce is a closely
guarded family recipe. Edouard created the sauce in 1886 in dedication to the
Statue of Liberty; it was a gift from the people of France to the United
States, and the sauce is Edouard’s gift.
    “That was nice”
    “It was; would you like a
top up?”
    “Please.”
    Jeff reaches for the bottle
and pours the wine; the waiter discreetly removes the plates. Eve’s eyes sparkle
in the candlelight, capturing his soul. She’s always had such beautiful eyes;
people often comment on them. Yet for Eve, in this perfect romantic setting;
opposite the man she loves and walked away from, there’s one burning question.
Will she have to walk away again?
    “Jeff.”
    “Yes?”
    “Do you miss your family?”
She can feel the rush of adrenalin, and the flush of heat in her face; she’s
confronting him.
    “Family?” Jeff knows his
future with Eve depends on his answer. “You mean wife?”
    “I guess so.”
    “No.” There’s no hesitation
in his answer, and looks her square in the eye. “Not at all.”
    “Why not?”
    “Truth?”
    “Please.” Eve knows what she
needs to hear.
    “I still love you.”
    “You said that before and
you didn’t leave her.” Her guard’s down; she loves him, but she needs the
truth. “I’m worth more than that.”
    “I know, I’m sorry. It was a
mistake.” Jeff sighs. He has to open up; it’s not always easy for him. “I was
torn. It’s not straight forward with children involved. I hurt every single
day; I just wanted to be with you. But when you kiss a child goodnight, and
tell them that you love them, you’re a hypocrite. How do you love them when you
betray them, and your family, because you love another woman?”
    “I didn’t think of it in
those terms; I just presumed you didn’t love me.”
    “I do. I always have. When
you left I looked everywhere for you. I had no forwarding address and no one
knew where you were. You simply cut me out and disappeared. I tried to bury
myself in work, but in the end I resented my family for making me give you up.
My wife knew something was wrong; I was