You walk into the kitchen of the Bed and Breakfast you’re staying at over the holidays, seeing none other than the new cook, Gerard, seeming to be busy making something. He’s whisking something in a bowl, the counters covered in ingredients and is continuously checking a worn cookbook propped up on the microwave.

He looks up when you enter, setting the bowl on the counter.

Did you need something? I’m a little, ah.. busy, at the moment.

He asks, tilting his head.