“
So what's on the menu?"
"We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do."
"My God. That sounds fabulous."
Elliott nodded, but said nothing. He was staring at her intently.
"And..."
"And..."
What was he waiting for? He started to fiddle with the pencil.
Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively.
She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?"
"Aye. I'm waiting."
"I think... we should go with the honey."
"I use heather honey in North Berwick. But I'm sure the honey here will be fine."
"My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry."
"Excellent. What... what else do you like about the honey?"
Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him.
"Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey."
He scratched something on his tablet. "Keep going."
"And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird."
Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.
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