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Updated: May 20, 2025
Words like "marmiton de Domange," "pignouf," "hurluberlu" and "roustisseur" were fluttering from him like bats out of a barn. Lost on me, of course, because, though I sweated a bit at the Gallic language during that Cannes visit, I'm still more or less in the Esker-vous-avez stage. I regretted this, for they sounded good. I assisted Gussie down the stairs.
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