"I don't know anything about this science stuff." Oh, well, um..." I shrugged. "It's not very hard." It is for me," he said. "You must think I'm prett... dumb, huh?" What? No!" I shook my head quickly. "I think you're great!" You do?" Oh! Uh ... I didn't mean ... I just meant, um ... I think you're really, uh..." I frowned, kicking myself for sounding like an idiot."Great?" Robert teased me. "It's cool. Come on, show me how this part works again. That's really neat."We spent an hour in the. . but this ... this was red meat, with a raw egg yolk and onions, no less. That was something that I could understand. It certainly helped with my recent transition from white-collar worker to multi-millionaire and the altered expectations of the shift in my socio-economic status. Then again, maybe it was just the brevity of my experience with haute cuisine that caused my positive appraisal of the steak tartare.All the way through the supper, we picked on Gilbert mercilessly, but we also. More

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