I just eat plenty, and I figured, if you're gonna eat, you should learn how to cook, right?

[Her expression turns a bit melancholy.]

But... Man, how did I miss bird chilis? Natruckt's famous for it in the south reaches...

[The beef next:]

As expected, beef-ginger's a hit with me. There's just always something pleasant about that little bit of heat, right?

[Pork-scallion:]

It's... A little milder, but it's not bad. The scallion's surprisingly fresh-- is it in season already on Flotsam?

[Mushroom:]
Nn, as usual, I'm never quite sure what to think about mushroom's texture. It's kinda chewy, and that's not necessarily a bad thing, but... I dunno. Still, it's well done; this is my bias talking again, right?

-- wait, steamed bass?