eight >> audio

[awaitingalbion]

[Merlin clears his throat, steading the journal in front of him.]

I would like to say that the Lady Morgana has just arrived in Luceti. [He pauses, trying to begin again with less strain within his voice.] I would hope that people could try and help her adjust to captiv--life, here.

[It is perhaps a pointless formality, but Merlin is feeling guilty about a number of things. Chiefly, how he had last seen the Uther's ward before being dragged into this world. Luckily, it looked as though Morgana was from well before that day. But he was also feeling guilty about the kind of life Morgana was now thrust into--and without Gwen, although she had been here so recently.]

Also...[now more self-conscious than strained. Also, I was wondering if anyone could provide some kind of lesson or instruction for the devices that have recently appeared in the kitchen.

[He wants to provide a proper meal for the apartment's newest resident. Something beyond the bread and cheese that has been sustaining Merlin. He hasn't yet tried to conquer the stove.]

Comments

[awaitingalbion.livejournal.com]

I don't believe she'd mind, no. [He watches Yako with interest.] Breakfast foods are often similar to feast foods, anyway. Bread and cheese, sometimes an apple.

[foodovermystery.livejournal.com]

All right, then. We can do a fruit salad, I think you have what we need to make banana bread from scratch, if there's time, do... something with the eggs - we could just scramble them or make an omelet, but neither are very complicated, and... hm. Plain cheese might be best. A little goes a long way sometimes, especially if that's what she's used to eating.

What do you think?

[awaitingalbion.livejournal.com]

That sounds great. Fit for a Lady.

[Uncomfortable with idleness in front of someone who is, essentially, a guest:] Which parts can I get started on?

[foodovermystery.livejournal.com]

Well... hm. The point of me being here is to show you how all this stuff works, right? It's really not hard at all - just turn the dials to get your temperature, and you're good to go. The trick is knowing at what temperature, and how long to let something cook for.

For now, though, you can help me slice up the fruit.

[awaitingalbion.livejournal.com]

It's good to start off small, right?

[Merlin is quick to act, grabbing an apple and a knife. These are things he has some rudimentary skill with.] How is it that you know the right temperatures from the wrong ones?

[foodovermystery.livejournal.com]

Mm-hm. It's much easier to learn that way.

It's just a matter of looking at the recipes. You tend to memorize them for the ones you cook more. Bread, for instance, goes at 175 - at least, the recipe I'm thinking of tonight.

[awaitingalbion.livejournal.com]

[Recipes. Memorization. In a basic way, it was like magic. This rationalization helps Merlin and he begins to chop with gusto.]

And where can you find these recipes?

[foodovermystery.livejournal.com]

I'm sure there are cookbooks in the library. Just thumb through them and see what you like. Depending on what book you find, there might be an indicator of difficulty, too. It would be a good idea to keep that in mind.

[awaitingalbion.livejournal.com]

None of them include rats as an ingredient, right?

[It may sound like a stupid question--but it's actually horridly relevant for Merlin.]

[foodovermystery.livejournal.com]

Hm, I doubt it. I can't think of any culture that would willingly eat rats.

[awaitingalbion.livejournal.com]

Desperate times can call for desperate measures.

[He smiles, slicing the knife through the apple with a clumsy kind of skill.]

[foodovermystery.livejournal.com]

That's true.

[awaitingalbion.livejournal.com]

So...you must really like food.

[He comments with a smile, slicing away.]

[foodovermystery.livejournal.com]

Mm-hm! I've gotten to try some interesting stuff while I've been here, too.

[awaitingalbion.livejournal.com]

[He plays the gentleman and steadies the chair for her.]

Oh, like what?

[foodovermystery.livejournal.com]

Well, I had some eel jerky a few weeks ago. That was really good.

Thanks.

[awaitingalbion.livejournal.com]

Eel jerky? What was it like?

[He nods his acceptance of the thanks, stepping back.]

[foodovermystery.livejournal.com]

Oh, they don't have jerky in your world? It's tough, and dry, bur it's very good.

Well, looks like we're ready to start cooking.

[awaitingalbion.livejournal.com]

I think there might be something like that. Tough and dry, I mean.

[It sounded a bit like everything Gaius tried to concoct on his own.]