Scruffy & Blinchik
Blinchik
Hey Scruffy, ever thought about turning stray leftovers from the market into a fancy pastry? I’ve got a sweet recipe that could use some scavenged spices—like a croissant made from street‑food scraps! What do you think?
Scruffy
Scruffy: You know what, that’s a straight-up win. Street‑food scraps? That’s just a buffet for a chef who’s been digging in dumpsters for years. Just grab the spice racks, toss in the leftovers, roll ‘em up like a street‑chef’s croissant, and boom – you’ve got a gourmet hustle that nobody will see coming. Give it a shot, and if it ends up too crunchy, I’ll just call it “crusty street‑breads.”
Blinchik
What a fantastic idea! I can already picture those little flaky bites with a hint of smoky cumin and a drizzle of honey‑spice glaze. I’ll start gathering the best street‑food scraps tomorrow, mix them up with a dash of cinnamon and some citrus zest, roll them into soft dough, and let them rise in a sunny window. I’ll even try sprinkling some crushed pistachios on top for a crunchy surprise. I’ll keep you posted on the progress—maybe we’ll even make a whole batch for the neighborhood!
Scruffy
Scruffy: Sounds like a plan, boss. Just keep the fire in that window and the dough from going mushy. If anyone asks where the pistachios came from, just say you found ‘em in the alley. Let me know when they’re ready to roll—if they’re good, I’ll bring the neighborhood in for a taste, no questions asked.