She claps her hands in praise of the two turtlekin and their lumpy rice packages. There was probably room for improvement, but to be honest, this part didn't matter much so long as the bamboo leaves were securely wrapped. Shu examines their work as she sets the two zong zi on a plate.
"Now we must steam it for an hour."
...She waits for Raph's inevitable exclamation of dismay.
"But do not fret. Since you have both done so well, I will give you some I made earlier to sate your hunger. But come back later and you may partake of your own work - food always tastes better when it is made by your hands."
Well, sometimes food tasted more food-poison-y when made by amateur hands, but she is fairly certain that besides trying to consume raw rice, these would be fine. She draws out a bamboo steamer from beneath the table and uncovers the top to reveal a batch of fresh zong zi, hissing and steaming gently. Unwrapping one carefully, she divides it in two with a knife and hands half a portion to each of the turtles on a small dish.
"Be careful. It is very hot. Usually, we add a bit of soy sauce for flavor, though you may eat it plain if you think it is seasoned enough."
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Date: 2025-05-26 03:46 pm (UTC)She claps her hands in praise of the two turtlekin and their lumpy rice packages. There was probably room for improvement, but to be honest, this part didn't matter much so long as the bamboo leaves were securely wrapped. Shu examines their work as she sets the two zong zi on a plate.
"Now we must steam it for an hour."
...She waits for Raph's inevitable exclamation of dismay.
"But do not fret. Since you have both done so well, I will give you some I made earlier to sate your hunger. But come back later and you may partake of your own work - food always tastes better when it is made by your hands."
Well, sometimes food tasted more food-poison-y when made by amateur hands, but she is fairly certain that besides trying to consume raw rice, these would be fine. She draws out a bamboo steamer from beneath the table and uncovers the top to reveal a batch of fresh zong zi, hissing and steaming gently. Unwrapping one carefully, she divides it in two with a knife and hands half a portion to each of the turtles on a small dish.
"Be careful. It is very hot. Usually, we add a bit of soy sauce for flavor, though you may eat it plain if you think it is seasoned enough."