two thoughts || video
[have a smiling face again, residents of the Thor.
today, Charles is sitting most comfortably in a chair, legs crossed, at a jaunty angle, looking very much excited. he is surrounded by gourds. yes, that's right, ladies and gentlemen: gourds.]
Good evening, Thor residents!
Now, I know you've heard a thing or two about the gourds being sold these days. Not a lot of information or enthusiasm to go around, I'm afraid. Luckily, I'm here to help clear up any questions you may have about these wonderful fruits and vegetables.
[he picks up a small pumpkin, holding it out for the camera.]
As you may or may not know, gourds are typically hard-shelled, with a soft and somewhat juicy inner fruit. Fruits and vegetables such as melons, cucumbers, zucchini, pumpkins and squashes (or 'marrows') can all be considered gourds. They range in colours and sizes, tastes and preparations, and can be used at least three times a day, once in every meal.
[he picks up a three-tiered platter.]
See here, all of the beautiful and brilliant dishes you too could make with a stunning variety of gourds. [he points at the top dish. melonflowers!] Here, we have canteloupe, watermelon and honeydew, all cut and arranged stylistically. Aren't they simply wonderful?
[he points at the second dish.] Here, we have a tossed salad, with cucumber, zucchini and several types of squash; beside it, if you look closely, you can see cucumber sandwiches, which, naturally, go simply brilliant with tea. They can be customized to your needs and tastes, and can both be served with or beside a variety of teas, scones, dressings, dips and sauces, while the former can certainly have more things tossed into it, and the latter can have a series of meats or cheeses added, for the connoisseur.
Finally, the third tier. [have a Vanna White-esque hand wave towards the last dish, covered in two lovely steaming squashes.] Here, as you can clearly see, each separated to its own dish, are two stunning squashes, served hot and baked with butter and, in some cases, brown sugar. This can be eaten with a dinner, or possibly as a snack or dessert. See, here, how this beautiful squash has been modified with brown sugar and marshmellows. Isn't that appetizing?
[he sets the tray aside.]
Now, I must warn you, we won't be selling these delicious gourds for very long. Take a dive into the simply fascinating culinary world of gourds, and I promise, you shan't be even the slightest bit disappointed.
[a wide, charming, toothy smile at the camera.]
How many may I put you down for, then?
today, Charles is sitting most comfortably in a chair, legs crossed, at a jaunty angle, looking very much excited. he is surrounded by gourds. yes, that's right, ladies and gentlemen: gourds.]
Good evening, Thor residents!
Now, I know you've heard a thing or two about the gourds being sold these days. Not a lot of information or enthusiasm to go around, I'm afraid. Luckily, I'm here to help clear up any questions you may have about these wonderful fruits and vegetables.
[he picks up a small pumpkin, holding it out for the camera.]
As you may or may not know, gourds are typically hard-shelled, with a soft and somewhat juicy inner fruit. Fruits and vegetables such as melons, cucumbers, zucchini, pumpkins and squashes (or 'marrows') can all be considered gourds. They range in colours and sizes, tastes and preparations, and can be used at least three times a day, once in every meal.
[he picks up a three-tiered platter.]
See here, all of the beautiful and brilliant dishes you too could make with a stunning variety of gourds. [he points at the top dish. melonflowers!] Here, we have canteloupe, watermelon and honeydew, all cut and arranged stylistically. Aren't they simply wonderful?
[he points at the second dish.] Here, we have a tossed salad, with cucumber, zucchini and several types of squash; beside it, if you look closely, you can see cucumber sandwiches, which, naturally, go simply brilliant with tea. They can be customized to your needs and tastes, and can both be served with or beside a variety of teas, scones, dressings, dips and sauces, while the former can certainly have more things tossed into it, and the latter can have a series of meats or cheeses added, for the connoisseur.
Finally, the third tier. [have a Vanna White-esque hand wave towards the last dish, covered in two lovely steaming squashes.] Here, as you can clearly see, each separated to its own dish, are two stunning squashes, served hot and baked with butter and, in some cases, brown sugar. This can be eaten with a dinner, or possibly as a snack or dessert. See, here, how this beautiful squash has been modified with brown sugar and marshmellows. Isn't that appetizing?
[he sets the tray aside.]
Now, I must warn you, we won't be selling these delicious gourds for very long. Take a dive into the simply fascinating culinary world of gourds, and I promise, you shan't be even the slightest bit disappointed.
[a wide, charming, toothy smile at the camera.]
How many may I put you down for, then?