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Post by Eduardo de la Rosa on May 20, 2009 23:10:55 GMT -5
The look on her face as she tasted the dessert was stunningly beautiful and for an instant I was dumbstruck.
“Peras al vino,” I answered, only my vocal skill keeping my voice from wavering. “Pears in wine. And I don’t mind the questions at all.”
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Post by Olga Romanova on May 21, 2009 16:09:32 GMT -5
"I am very glad to have found someone who does not mind answering them," I replied. "Peras al vino. Is it a common dish?"
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Post by Eduardo de la Rosa on May 21, 2009 21:24:33 GMT -5
“Fairly common, especially in summer and fall,” I said, taking a bite of my own.
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Post by Olga Romanova on May 22, 2009 16:05:43 GMT -5
"That is when these fruits ripen, yes?" I inquired curiously.
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Post by Eduardo de la Rosa on May 22, 2009 19:04:43 GMT -5
“I believe so,” I said with a nod. “I’ve had this in spring as well and the fruit doesn’t taste as fresh, like it’s been dried and then soaked.”
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Post by Olga Romanova on May 23, 2009 7:47:22 GMT -5
I'd just taken another bite and I waited until I'd swallowed, hand over my mouth, before I continued. "That is very possible- in Ruskovia it is like that a good deal during the winter and spring until the new harvest starts."
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Post by Eduardo de la Rosa on May 23, 2009 12:40:59 GMT -5
“I’m much more into enjoying the food that knowing how it’s prepared, but I can always find out for you if you like,” I said with a smile.
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Post by Olga Romanova on May 23, 2009 12:48:44 GMT -5
"I am sure you have more important things to turn your mind to- perhaps I can find out somewhere else and free your mind of the added burden," I offered serenely, then took the last bite of the pear.
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Post by Eduardo de la Rosa on May 23, 2009 13:01:42 GMT -5
“I don’t mind,” I said, smiling fondly. “For you I don’t mind.”
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Post by Olga Romanova on May 23, 2009 14:00:51 GMT -5
A deep flush moved over my skin and I smiled more shyly, feeling about seventeen instead of my own twenty-six years. "That is- good of you," I replied, stumbling over my words a bit as I ducked my head for a moment in thanks, smiling widely. "Wonderful, I mean. That is wonderful of you."
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Post by Eduardo de la Rosa on May 23, 2009 14:08:39 GMT -5
“It is my pleasure,” I said, pleased at her response. “What shall we try next?”
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Post by Olga Romanova on May 23, 2009 14:24:21 GMT -5
"Your favorite is the natillas, yes?" I asked with a shy smile. "I think that would be a good choice."
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Post by Eduardo de la Rosa on May 23, 2009 14:38:18 GMT -5
Nodding, I moved our empty glasses to the side and put our servings of natillas in their places. “This is excellent during the summer because it’s supposed to be served cold,” I told her.
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Post by Olga Romanova on May 23, 2009 15:40:06 GMT -5
"That does make sense," I agreed, taking up my spoon gracefully. "It is made of rice? This is a very innovative dish and smells delicious. I can understand why it is your favorite."
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Post by Eduardo de la Rosa on May 23, 2009 20:33:15 GMT -5
“No,” I said, trying to remember exactly what was used to make this. “Cinnamon, milk, eggs, sugar, and…” I searched for the d’Angeline word. “Corn flour.”
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Post by Olga Romanova on May 23, 2009 21:06:14 GMT -5
"Corn- I do not know that we have that in Ruskovia," I replied interestedly.
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Post by Eduardo de la Rosa on May 23, 2009 21:12:53 GMT -5
“I think that is the right words,” I said, furrowing my brow a little. “Like to make bread, but instead of wheat it is made of corn.”
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Post by Olga Romanova on May 23, 2009 21:25:38 GMT -5
"We have rice, rye, barley- I do not know about corn," I said, thinking deeply. "But I am still learning, I may not know the word yet. I apologize."
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Post by Eduardo de la Rosa on May 23, 2009 21:28:06 GMT -5
Turning to the server, I spoke a few words in Aragonian, requesting an ear of corn be brought out from the back. Dried was fine but fresh if they had it. He hurried off to comply.
“You will know corn in a moment,” I said with a smile. I scooped up a bite of the custard with my spoon and ate it, making a soft happy noise at the flavor.
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Post by Olga Romanova on May 23, 2009 21:58:36 GMT -5
I marveled at the way he took my questions without the look of irritation that I understood most men had when women spoke too many questions. Following his example I picked up my spoon and took a bite as well.
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Post by Eduardo de la Rosa on May 23, 2009 22:02:01 GMT -5
I took another quick bite before smiling at her. “What do you think?”
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Post by Olga Romanova on May 23, 2009 22:47:45 GMT -5
"It's very good," I told him sincerely. "Rich, like bread or pudding."
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Post by Eduardo de la Rosa on May 24, 2009 0:13:06 GMT -5
“Yes, that’s part of what I like about it, the richness. And the cinnamon, I love cinnamon,” I said, chuckling.
The server returned with an ear of corn. It was whole but dried, something he apologized for. I assured him it was fine and shooed him off with a smile. Turning back to Olga, I offered her the ear. “This is corn. This is dried obviously, when it’s fresh each of these little pockets are filled with juice.”
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Post by Olga Romanova on May 24, 2009 8:01:25 GMT -5
With a cocked head and a raised brow I gently took the vegetable he offered and looked over it. I was used to grinding a bit of grain, at least enough to be familiar with it, and this seemed as though it would quite adept in that area. "It seems like a very hardy plant- they grow this in Aragonia?" I asked, running my finger over the tassels on the outside of the plant.
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Post by Eduardo de la Rosa on May 24, 2009 10:58:23 GMT -5
“Yes, though I don’t know the specifics of it,” I said with a laugh. “It is used in many items though, both as flour and as a part of the meal.”
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Post by Olga Romanova on May 24, 2009 11:00:39 GMT -5
"I do not know a good deal about growing and such- only what I can use to cook with," I agreed with a smile. "But it does taste very good and sweet and the cinnamon mixes with it well."
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Post by Eduardo de la Rosa on May 24, 2009 12:30:14 GMT -5
“There’s just a little of it in this dish, another time I’ll introduce you to a dish with a lot in it,” I said, smiling. I took the ear of corn back from her and tossed it to the server who hurried off again. I took another bite of my dessert, not wanting to waste it.
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Post by Olga Romanova on May 24, 2009 12:33:55 GMT -5
Nodding in understanding I turned back to my own dessert as he did, enjoying the companionable silence.
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Post by Eduardo de la Rosa on May 24, 2009 18:52:14 GMT -5
I finished my serving and then looked up, smiling. “I could eat that with every meal,” I said, chuckling.
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Post by Olga Romanova on May 24, 2009 21:11:49 GMT -5
"It was very good," I agreed. "I could have it every day as well."
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