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   I gave got traveling friend, let is call her machine, as in lizard, because   
   she is the principal of a property operation called something like   
   Machine Accumulatings, a mini-trump if You will, and we sometimes go out with   
   her husband and some other friends, occasionally Andrew included, and feast at   
   a McDonalds together, each paying her or his way (Andrew and I trade off   
   treating each other; so far this is real, actual, and satisfactory).   
      
   Here starteth the fiction. We were seated at a long table at some acclaimed   
   far northerly place, the dinner given probably by one of our Canadian friends,   
   whom I rather miss - we did planned some trips to KFC this year, all obviously   
   postponed (the subconscious models for this meal a mishmosh of the RZhD in   
   Moscow, hosted by one of the Andrew's, 9 in Salzburg, hosted by Andreas, and a   
   dinner   
   I didn't attend in St. Malo that has been described   
   many times to me by many people, notable for being the   
   place Lilli was trapped into eating foie gras, which   
   since has become one of her favorite foods). The   
   impeccably black-and-white-clad waiters (without   
   jackets, as it was warm) handed us a menu printed for   
   us just like in real life, the dishes being elaborate   
   but not too, their ingredients luxurious but not too   
   too, the treatments creative but not too too too.   
      
   The appetizer for most of us was scallop in a buttery   
   foam topped with julienned leeks, fairly standard but   
   clearly something that Lilli couldn't eat, so the   
   restaurant served her a special dish perhaps created   
   just for her - duck liver marinated in mango juice and   
   salt with maybe a little thyme and onion juice, formed   
   into a thin 1"-odd torchon and sous-vided until set and   
   rosy in the middle, then frozen and cut into eggroll-   
   size portions, wrapped in egg roll wrap and deep fried (or   
   in phyllo and baked, the dream gets hazy about this), cut   
   on the diagonal, and served with a drizzle of mango juice   
   reduced with demiglace, a mild mango chutney on the side.   
   I forget the green garnish if any. She gave me half of a   
   half (maybe 2") - the outside was shatteringly crisp,   
   having been cooked at high temperature so the grain of   
   the liver inside was just developed. There may have been   
   a few shreds of shallot confit and/or unsweetened fruit   
   rolled into the filling as well, but I can't say, as I   
   woke up right after taking that first bite, and though   
   having tried for days and days, I can't get my imagination   
   to return to that meal. By the way, the dream restaurant   
   menu had read in a way so that I'd expected foie gras, but   
   it turned out that regular liver worked better in this   
   setting anyway. I'll have to try it both ways and with   
   various outsides - phyllo, regular egg roll wrap, egg-based   
   egg roll wrap, and poultry skin wrap.   
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