Q: Back at their house by the cemetery, Paul and Chloe found Bee in her room, what Paul referred to as her sanctum sanctorum - although no one else ever got the joke, and he refused to explain the comic book reference. As always, lighting was minimal (as opposed to Bee's workshop out behind the house, which was flooded with fluorescents). A bank of TV sets and computer monitors covered one whole wall, arranged on a precarious system of metal shelves that Bee had installed herself. A low, flat coffee table squatted below the glowing displays, supporting three keyboards, a bank of video editing tools and four different phone carriages. Bee sat in her accustomed place - in the midst of a pile of cushions on the floor, fiddling with a mouse in one hand and typing on one of the keyboards while she talked quietly into her headset. Paul and Chloe didn't bother to knock as they came in - Bee already knew they were there. Paul glanced at one of the screens mounted on the wall. Its display, divided into four quadrants, showed various images from inside the house, including the front door they'd just come through and the stairs they'd just climbed. The screen next to it - which Paul himself had salvaged from a bar on Duval that'd recently renovated into a finedining restaurant - showed images from four other cameras that covered the house's exterior. Nothing happened within fifty yards of their Crew's house that Bee didn't see, and if she had her way, that omniscience would soon extend to cover the entire island. "So, Bee, how goes Project Big Brother?" Paul asked. "I wish you wouldn't call it that," she replied. "Sorry, but I have to call it something." "You could call it something nice. Big Brother sounds so mean." "What's mean about a reality show?" said Paul, joking. "What isn't bad about a reality show?" countered Chloe, stepping in to defend her friend. Question: When Paul spoke to Bee? === The answer to the above question is

OPTIONS:
- After Chloe.
- not enough information
- Before Chloe.
- Neither spoke to Bee.

A: Before Chloe.

input: OPTIONS:
- Jason
- Me
- not enough information
- My boss Now, answer this question: I frankly haven't the slightest idea what the difference is between a moka pot and a cafetiere, but I'm going to pretend I do. "Delicious," I say, setting down my cup. "Way better than that stuff you get at Starbucks." Everyone else nods their heads in agreement, but I can't help but wonder if they're just being polite. Jason is pouring cream into his cup with a practiced hand, letting the white stream fall from the pitcher's lip in a smooth and slender column that blooms across his coffee's surface like a carnivorous plant photographed in stop-motion. "Did you hear about Tibet?" he asks. "Yeah," I say, "Terrible." "What's really shocking," says my boss, "is the complete ignorance of, well, most of America about what's going on right now." "Terrible." chimes in Jason. "and what with the death of newspapers, soon practically no one will be able to easily come by a well-formed opinion." "Did you hear the New York Times might be going bankrupt?" my boss asks. "Now that," Jason says, draining his cup, "would be a tragedy." Our biscotti has arrived and I'm reluctant to take the first piece. Is Dr. Burns paying again? It makes me feel awkward, because and despite the fact that she paid the last time--and this was at her invitation. Jason, for all his savior faire, did not appear to know how a Turkish coffee tasting was really supposed to go last time, and did not question when Dr. Burns ordered for all of us. Tracy, similarly, followed the doctor's lead and silently acquiesced when she took the check from the waiter dressed in a vest and what I took be MC Hammer pants. At any rate, it's not too weird for the boss to pay, right? After last time, I had gone home and dug out a 1984 copy of Emily Post, but that wasn't much help. There was no heading for "Research Assistants" nor did I find a chapter on "Student/Professor Luncheons." Question: Who asked about Tibet? === The answer to the above question is
A:
output: Jason

Problem:OPTIONS:
- famous recipe
- not enough information
- homemade meal
- A recipe from his book

I had seen it before, those fuzzy, furry leaves and stalks, with the pretty, star-pointed purple flowers, but up until that moment that I saw them sitting in a basket at the market stalls, I admit I had never taken notice of it as a food. It grow along cracks in stone walls and along the roadside near my home in Settignano, which is blooming with spring goodness right now: robinia (black locust) trees, wild garlic (three-cornered leek) and even elderflowers are already bursting. I asked the vendor just to double check, "Is this borage?" "Si," Came the answer, "Borragine." He confirmed. "I've had it in ravioli," I started to say, "Brava!" He said, as if we were about to start a guessing game on what could be done with it. Actually, there's a lot that can be done with it. If you can use it as a ravioli filling with ricotta, then you can imagine it taking the place of spinach in gnudi, too, but also soups or frittata or stirred through polenta. I learned that the flowers are just as delicious, if not more interesting, for their delicate cucumber-like flavour people told me of their use in salads or cocktails like Pimms, and someone even mentioned she freezes them in ice cubes, what a pretty idea for those first warm nights when you can dine al fresco, homemade cocktail in hand. Then there's risotto and of course the fritters, much like these ones. Or you can simply deep fry the clusters of buds that haven't yet burst open like these deep-fried robinia flowers. borage and ricotta crepes The problem, I was thinking, as I took home my bag of borage, is that I can't decide what to make. There's simply too much choice. I consulted two of my favourite books that also happen to be cookbooks. Patience Gray's Honey from a Weed and Luigi Ballerini's A Feast of Weeds. Both had wonderful ideas for borage (and indeed many other edible, foraged plants). Question: What did he eat? === The answer to the above question is
****
A:
A recipe from his book