The Golden Harbor
Captain Elias Thorne sliced a wedge of roasted venison with the precision of a man who had spent twenty years calibrating the recoil of heavy artillery. The knife was a heavy, steel instrument, its edge honed to a razor’s sharpness that bit cleanly through the fat and muscle without tearing the grain. He watched the meat separate, the red juice pooling in the silver platter, and felt the...
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