Salo & Bober
Bober
Salo, I've been picking up some wild herbs and mushrooms near the old oak—think we could try making a simple broth together?
Salo
Sounds like a culinary adventure, I love it! First, let’s give those wild mushrooms a quick rinse—no dirt, no drama. Then, chop up the herbs, but don't overdo it—flavor needs balance, not a salad. I’ll heat the pot, add a splash of olive oil, toss in the veggies, and let them sizzle until they soften. While that’s happening, you can season with salt, pepper, maybe a pinch of thyme. Once they’re aromatic, pour in the water, bring it to a gentle boil, and let it simmer for about twenty minutes. Stir occasionally, taste, adjust. And if something doesn’t taste right, we tweak it—nothing is ever final in my kitchen. Ready to stir this pot together?
Bober
Sounds good, let’s keep it simple and steady—I'll handle the mushrooms and herbs, you manage the heat, and we’ll tweak as we go. Let’s get to it.
Salo
Alright, fire’s on—medium heat, no scorch. Keep the pot covered so the steam does its magic. If the broth starts thickening too fast, splash in a bit of water. Let’s taste after a few minutes, tweak salt, maybe a squeeze of lemon if it needs brightness. I’ll keep an eye on the temperature, you keep the herbs looking fresh. Let's make this broth sing!
Bober
Got it—I'll keep the herbs trimmed and the pot covered. Let me know when the broth needs a touch more water or salt. We’ll keep it steady and let it finish its own work.
Salo
All set, I’m watching the steam rise—nice, even. If it looks a bit thick, I’ll stir in a splash of water. Salt’s coming up on the rim now; just a pinch should do—taste first, then decide. I’ll let you know right away if it needs more seasoning. Keep that pot humming; we’re almost there!