“Where’s the partridge?”
“In the tree.”
“I don’t see it.”
“You can’t. It’s literally inside the tree.”
“In a secret compartment?”
“No, don’t be silly. I ground it up, watered it down to make a thin paste, then fed it to the pear tree over a course of, oh, about six months, I’d say.”
“Why?”
“For you.”
...
“I thought you’d be grateful.”
“Oh. It’s not that I’m not.”
“You don’t look grateful.”
...
“Are there any special care instructions?”
“What?”
“Well, I mean, if it’s used to meat, would it become anaemic if I just left it to sun and water?”
“I hadn’t really thought about it. I suppose it would.”
...
“Do you want me to take it back?”
...
“No, it’s okay. You obviously put a lot of thought into it”
“And time. It took weeks for the partridge carcass to decompose to the state that I could make the flesh into a slurry.”
“I can imagine partridges being quite hard to come by.”
“Yes. They’re endangered.”
...
“Thanks.”
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