Chapter 4 - Page 16

Page 16

13th Sep 2022, 6:00 AM
The chef likes it! Personally, I would too. I love lox.


I love that one subverted insult trope. Where it seems like a character is going to berate another but it turns out it’s a compliment.

13th Sep 2022, 6:42 AM

That is one of my favourite tropes too. It's a nice thing to see when the surprise is pleasant.

13th Sep 2022, 7:25 AM

This should be studied... because it's out of this world!! :D

This sequence gave me a good smile!

13th Sep 2022, 8:07 AM

Hee hee.

13th Sep 2022, 8:39 AM

expected and loved it almost as much as the chef

13th Sep 2022, 9:07 AM

That's sweet of you.

13th Sep 2022, 12:41 PM

I know that Warrick's eyes are on the prize but I hope the group realizes what an honor this is!! Even if they don't sweep the competition, that compliment is incredible

13th Sep 2022, 10:46 AM

Well, the road to self improvement involves a lot of trips and relapses especially when you throw trauma in the mix. Warrick's idea of "honour" is also not like ours. His definition of it came from a time of war.

13th Sep 2022, 12:42 PM

And they got a hit! :D

... though I believe watching Warrick take the responsibilty, even though the expected a negative review, and then getting the honours counts as just as much of a hit :-)

13th Sep 2022, 2:56 PM

Hey, he can't be a doofus all the time.

13th Sep 2022, 2:58 PM

I thought he was going to go the idiot sandwich route so I am glad he complement him and the hug was a very tasteful touch

13th Sep 2022, 8:12 PM

Even when Chef BonBon is disappointed, he never ever humiliates, insults or bullies others. He does shame, but even then, tastefully. He is NOT an angry chef. He is kind, wise and empathetic.

13th Sep 2022, 8:28 PM

He sounds like he would be an amazing teacher to be taught by

13th Sep 2022, 9:14 PM

Thanks! Chef BonBon does teach from time to time.

13th Sep 2022, 9:15 PM

This made me smile so much.

13th Sep 2022, 10:14 PM

Anch' Io! I have the privilege of living on the California coast with access to fresh sashimi quality Sockeye, King and Coho, and lachs (lox) from indigenous smokeries from San Francisco to Bristol Bay and beyond.

The maguro and ahi just add to the pleasure, with fresh hon wasabi from a farm about 30 miles south of home and available in a marked about 20 minutes by public transit. Where's my wheat free tamari????

14th Sep 2022, 6:26 PM

You're inspiring me to make a sushi buffcake!

14th Sep 2022, 6:28 PM


19th Sep 2022, 3:15 PM

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