Problem: OPTIONS:
- two hours
- an hour
- a day
- not enough information
Q: 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: The cooking probably took === The answer to the above question is
Answer: an hour

Problem:OPTIONS:
- France
- not enough information
- China
- New jerusalem

My Pa disappeared somewhere in the wilds of 1975, when I was just fourteen years old. He was the Ambassador to 1975, but back home in 1898, in New Jerusalem, Utah, they all thought he was Ambassador to France. When he disappeared, Mama and I came back through the triple-bolted door that led from our apt in 1975 to our horsebarn in 1898. We returned to the dusty streets of New Jerusalem, and I had to keep on reminding myself that I was supposed to have been in France, and 'polly-voo' for my chums, and tell whoppers about the Eiffel Tower and the fancy bread and the snails and frogs we'd eaten. I was born in New Jerusalem, and raised there till I was ten. Then, one summer's day, my Pa sat me on his knee and told me we'd be going away for a while, that he had a new job. 'But what about the store?' I said, scandalised. My Pa's wonderful store, the only General Store in town not run by the Saints, was my second home. I'd spent my whole life crawling and then walking on the dusty wooden floors, checking stock and unpacking crates with waybills from exotic places like Salt Lake City and even San Francisco. Pa looked uncomfortable. 'Mr Johnstone is buying it.' My mouth dropped. James H Johnstone was as dandified a city-slicker as you'd ever hope to meet. He'd blown into town on the weekly Zephyr Speedball, and skinny Tommy Benson had hauled his three huge steamer trunks to the cowboy hotel. He'd tipped Tommy two dollars, in Wells-Fargo notes, and later, in the empty lot behind the smithy, all the kids in New Jerusalem had gathered 'round Tommy to goggle at the small fortune in queer, never-seen bills. 'Pa, no!' I said, without thinking. I knew that if my chums ordered their fathers around like that, they'd get a whipping, but my Pa almost never whipped me. Question: where was I born? === The answer to the above question is
****
A: New jerusalem

input: OPTIONS:
- he was busy reading textbooks
- he was hoping to grade papers instead
- not enough information
- he was staring out the window, daydreaming Now, answer this question: Alona's persistent knocking at the door of room 412 went unanswered for three minutes as she nervously shuffled her feet. Her book bag was super-saturated with textbooks, notebooks, schedules, rough drafts, and various other forms of academic paraphernalia. It was getting heavier. She continued to knock, even though there had as yet been no answer, because the note card tacked to the right of the door indicated that these indeed were Prof. Turgy K. Sigger's office hours. She could see the light under the door and thought she had heard a groan. Just before she decided to give up, slow feet approached from the opposite side, then silence; with a dramatic turn of the knob, the door swung open. "Was this trip really necessary?" asked Prof. Sigger, blinking and brushing his oily, graying hair back into place. "These are your office hours," Alona replied. She nervously smiled, feeling the corners of her mouth twitch. Somewhere in the darkened hall, a janitor coughed. "All right," conceded Prof. Sigger. "Come in." The carpet was smothered by leaning towers of textbooks. Papers lined the left side of the desk, above which was a small note card which read "To Be Graded." On the right side, the oak finish gleamed of the mid-morning light piercing the Venetian blinds. "You've come about your final project," Prof. Sigger stated. "It's only mid-term," Alona reminded him. "Oh yes, yes," continued Prof. Sigger, without conscious embarrassment. "Mid-term grade. I think I have it here. Somewhere." His hands disappeared into the left side of his desk. "You told the class that we would get a C if we maintained that Coca-Cola isn't a crypto-fascist conspiracy." "Oh yes," said Prof. Sigger. "We were discussing social issues, as I remember. I was quoting Marx and some little idiot brought up Rush Limbaugh." "That was me," Alona muttered. Question: Why did Prof. Sigger take so long to answer his door? === The answer to the above question is
A:
output:
he was hoping to grade papers instead