Chase
"Make sure you pay attention when using a knife, or you'll chop your finger off," I told the class as I skilfully diced the garlic on the chopping board.
The boys watched, wide-eyed, as the pieces fell neatly onto the chopping board. When I was done, I wiped my hand with a kitchen rag and walked around the room, paying attention to what the other boys were doing.
Some diced slowly and precisely, and others cut the garlic into jagged pieces.
"Don't worry; with time and practice, you all will learn how to do it," I assured, adjusting my glasses.
It was my second-day visiting Ruernia, and I'd decided to spend my last and final day here teaching a cooking class for boys. I hadn't done something like this in a while and was slowly settling back into my humanitarian and royal dutie
