When the inspection was over, Benjamin returned downstairs and went to the fridge. He opened it, taking care not to leave any marks on the stainless steel finish, took out the bottle of Perrier-Jouet champagne he’d bought especially for the occasion, popped the cork, and poured some into a crystal flute.
“Here’s to me,” he said, toasting himself.
For dinner that evening, he ordered a catered meal to be delivered. What arrived was more than he could hope to consume in one sitting and included many things he’d always wanted to try—Beluga caviar, Peking duck, pate foie gras, truffles and escargot. He tried a little of everything and what he couldn’t manage, he refrigerated. He watched a little television then retired for the evening, feeling bloated and uncomfortable.
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