A few minutes later, with me looking out the window and Oliver looking at his hands, the waiter came to clear our plates. And a few minutes after that, a lemon posset, topped with rhubarb arrived. It was exquisitely simple—this little white ramekin full of sunshine-yellow cream, topped by a pile of pinkish spirals. I felt awful. “Nothing for you?” I indicated the empty space in front of Oliver. “I’m not a fan of desserts. But I hope you’ll like this one. It’s very good.” “If you’re not a fan, how do you know it’s”—I wriggled my fingers into air quotes—“‘very good’?” “I… That is… I…” “Do you
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