Gio had no particular thoughts.

People made all sorts of assumptions based on his rigid expression, somber mood, and overly polite manner—perhaps he had lost a loved one or had been involved in dangerous activities in the past.

But they were all misunderstandings.

"What should I make today?"

Seo Gio was just a simple potato.

"...cheese fondue..."

A spring breeze wafted over the bed. Stretching like a cat from his sleepiness, he got up.

"Cheese fondue sounds good."

Today's content was fondue.

In front of a meal, the pig did not hesitate. Gio went down to the icehouse to pick the cheese for today's cooking.

"How should I do it?"

Cheese fondue was something anyone could make if they had the ingredients. Of course, saying this might bring objections from those who are less skilled in the kitchen, but Gio was not one of them.

However, cheese fondue didn't require complicated techniques, and the recipes for it were quite diverse.

"Brie cheese would be a good base."

Brie was a common choice when making cheese fondue.

"Is this Brie cheese?"

Wrapped in white paper, the Brie cheese had a layer of white mold spread across it like silk, as if someone had sprinkled a generous amount of sweet sugar powder on its creamy surface.

It wasn't labeled, /N_o_v_e_l_i_g_h_t/ so after sniffing it and cutting it in half, it was indeed Brie cheese.

"Nice and mild."

Brie is a mild cheese with a subtle aroma of mushrooms and nuts, making it perfect for fondue. It pairs beautifully with bread or fruits.

"If I only use this, it might be too bland."

The downside of Brie cheese is that it can be cloying and burdensome if eaten in large quantities.

The softly melted Brie cheese had a cream-like texture, with its mild aroma and texture tending to become tiresome quickly.

"..."

Gio blinked and then muttered to himself.

"I wish it were a bit saltier."

He craved a cheese that was strong, salty, and had a bite, especially since Brie was on the milder side.

"Parmesan would be appropriate."

The formal name is Parmigiano Reggiano.

'Parmesan cheese' is commonly known to Koreans as a seasoning sprinkled on pizza. However, this is a degraded version of Parmigiano cheese, and the two are almost nothing alike.

"There it is."

Gio found the pre-portioned Parmesan cheese.

"It would be too much of a hassle to cut up a whole wheel..."

This cheese requires aging for over a year and is extremely hard. That means its texture is very firm, but the crystals within are pronounced. If not cut according to these crystals, it shatters.

In this sense, having it pre-portioned was a relief. Parmesan sold by the wheel is larger than a tire and quite expensive, and Gio had never bothered to portion it himself.

'I'm glad I don't have to waste cheese.'

Gio put the appropriately sized cheese into a basket.

"..."

The scent was already strong.

"Nice."

The pungent aroma of Parmesan cheese brought with it a diverse flavor profile.

It was very salty. Just a nibble was enough to make the tongue tingle and the flavor to rush to the head, delivering a very intense taste.

At the same time, a deep sweetness like ripe peaches gently moistened the tongue, disappearing without a trace.

'That's why it's also delicious raw.'

Unheated hard cheese retains a much more mellow aroma. For beginners to cheese, eating it raw is recommended, where between the layers of Parmesan, crystals—flavor peaks—are found.

"..."

Gio enjoyed the crisp texture of these small crystals.

'It also has a nutty aroma.'

Too much might be overwhelming, but a small addition would enhance the fondue's flavor.

"And..."

Let's add one more.

"Gruyère."

Gruyère cheese would be suitable.

This cheese is a hard cheese like Parmesan but is a bit more flexible and sweeter than Parmesan, which is aged for a year, and saltier than Brie.

'The subtle walnut aroma is also an interesting point.'

Its rich nutty aroma was attractive in many ways. This thick aroma would undoubtedly complement the cheeses collected earlier.

"...That should be enough cheese."

Too much could spoil the flavors and scents. Gio went up to the first-floor kitchen.

"Now then..."

Clatter.

Gio found a thick earthenware pot in the drawer.

"Let's start cooking."

The cooking method was simple. First, prepare the ingredients you want to eat with the cheese.

Anything was good. Cherry tomatoes, asparagus, sweet potatoes, potatoes, onions, broccoli, zucchini... In addition, soft-textured bread, crispy croutons, chewy ciabatta, etc.

Even fruits could be added.

'But I'll pass on that.'

Since it wasn't for a snack but a meal, sweet and tangy wasn't appealing.

"Just sauté it lightly."

Gio put the bite-sized cut

ingredients into a wok and heated them briefly, then he would put them all in the oven. Strong heat would quickly char the outside, then they would be taken out.

The oven-roasted ingredients would have a subtle smoky aroma. Preparing fragrant firewood beforehand was worthwhile.

"That's ready."

Next was the cheese.

Cut the brought cheese into small pieces. All the cheese needs to melt at the same time to mix well without separating; if the pieces are too large, they melt at different times, and the oil and fat layers separate.

'The first time I tried, I melted it whole, and the cheese oil formed a river. Even thinking about it now, it was a disaster.'

Heat the earthenware pot slightly, drizzle some olive oil, and add a clove of garlic to flavor it.

"And wine."

A cheat key to capture the rancid smell of cheese and enhance its flavor.

Gio's cellar contained unbranded bottles of wine. He used the cleanest tasting white wine among them, which harmonized well with the garlic and olive aromas, emitting a pleasant scent.

"..."

Thunk.

After closing the wine cork, Gio thought.

'I should try making some alcohol sometime.'

He had plenty of time, and the process being cumbersome was hardly a big deal. Gio decided to start with wine and then try distilling spirits, flower liquor, and fruit wine. A jobless person had the right to waste time.

When the alcohol had mostly evaporated, Gio brought over the chopped cheese.

"Put it all in..."

On the gently heated earthenware, he dumped in the fluffy cheese.

"Stir next."

Once the cheese had melted enough that the oils started to surface, he lightly added some prepared starch water. Even if melted well, cheese's oil and fat layers can still separate.

"A spoonful of alcohol."

Whiskeys or brandies with high alcohol content and rich flavors were ideal.

"..."

Thus, a fondue that was as smooth as a soup or porridge, yet somewhat chewy, was completed.

"Ta-da."

He was pleased.

Gio brought the cheese and various ingredients to the table. To keep the cheese continually stretchy, a small candle was lit beneath it.

'This part is a bit of a hassle.'

Cheese becomes hard again if cooled, so it must be continuously heated like this. Thus, fondue equipment is essential if you want to eat fondue.

"Good thing I made it in advance."

Anyway, the meal began.

"Firstly..."

Gio picked up a well-cooked asparagus.

"..."

Dipped it in cheese, then pulled it out, the alcohol and starch having softened the cheese followed it stretchily. The asparagus still maintained its deep green color.

The unique aroma of fresh vegetables and the mild scent of asparagus rose up. Especially, the fresh flavor of asparagus, which goes well with fats, was promising.

"Mmm..."

Crunch.

The stem crunched elastically.

'Delicious.'

The juice flowing from the well-roasted asparagus carried a mysterious bitterness.

Just enough not to be annoying, much like the astringency of yuja tea, the bitterness of asparagus showed a great harmony with other ingredients.

The surface that was crisply charred was like crumbling thin leaves. Below that, the stem heated by the pan and oven was soft yet juicy, and further below, the still vibrant plant's stalk crunched.

'Goes well with cheese.'

The creamy smoothness of Brie cheese provided a basic foundation. It could have been bland, but the biting aroma of Parmesan caught it, and the rich walnut aroma of Gruyère linked it all together.

The delicate flavor of asparagus especially pairs well with fats. These are things like cheese, cream, butter. It perfectly meshed with this fondue, enhanced with a touch of garlic.

Moreover, the juicy and crunchy texture was like eating well-ripened spring greens.

"..."

This is life.

"...Even though I'm eating, it's a life that makes me sleepy... It can't get more perfect than this."

Eating the fondue that gently soothes the insides, with the gentle spring breeze coming through the wide-open window, this place was truly heaven.

If you are reading this translation anywhere other than Novelight.net or SilkRoadTL, it has been stolen.

"After I finish eating, I should go out and take a nap. Where shall I sleep today?"

Next, he picked a ciabatta.

"Well cooked."

Ciabatta is a bread known for its fluffiness and chewiness. The surface, slightly covered with flour, was swept away by butter, providing a flavor like the roux in soup.

Thanks to being baked in the oven, the outside was very crispy, but the side heavily coated with butter boasted a crispy yet soft texture.

"Then, the cheese..."

Dip it in.

"..."

Swirl.

Put it in the mouth.

"..."

Very good.

'That's it.'

Gio topped the cheese-coated bread with a well-cooked potato.

"Ummm..."

Indeed, the joy of fondue is in combining different flavors.

Crispy-chewy bread, cheese with various textures, and butter-roasted, strongly flavored fluffy potatoes. From texture to taste, there was nothing to complain about in this arrangement.

"Take a palate cleanser with a tomato..."

Crack!

"...Ah, this is also delicious."

The cherry tomato, given a short, strong heat, still crunched inside, gently holding warm broth. Its surface was as tender as well-cooked sausage.

"It goes well with cheese."

After eating it with cheese, he was delighted by the diverse flavors.

"Now, let's put in a crouton."

Gio picked it up haphazardly.

Crunchy croutons with stretchy cheese once, well-cooked soft broccoli and cream-like cheese once, sweet and fluffy sweet potatoes with salty and nutty cheese once...

Although quite a lot had piled up in the bowl, Gio quickly finished it all.

"..."

He marveled at the miracle presented by his stomach. This much could make Noah's Ark, or at least Gio's Ark, seem possible.

"Did my appetite increase?"

He was definitely a big eater, but it didn't seem to this extent before he entered the painting.

"..."

Gio's ultimate positive mindset activated.

'It's fun, so it's fine.'

Ta-da.

His rationalization was successful.

Even after eating so much, his stomach wasn't heavy. As a gourmand and a big eater, Gio found this quite welcome.

"People nowadays breathe fire from their mouths, but I'm quite moderate in comparison."

A person can evolve over time, can't they?

"Now, I should take a snack and go take a nap..."

Gio packed a clean basket with dried mangdung fruit, Bai bamul tea leaves, and a bottle of warm water. The deep golden-colored mangdung fruit had shrunk to the size of raisins, making them a handy snack.

'The ones dried outside are completely hard now. I might be able to make mangdung fruit medicine soon.'

Gio wrapped himself in a black cloak.

'I want to upgrade this later.'

The cloak he made when he first regained consciousness in the painting was still usable. It was also to avoid the gaze of dangerous beasts and to protect his body and clothes from getting scraped or torn by poisonous plants.

The cabin's fabric had been crudely sewn together, but it was decent.

'Lightweight, thick, and well-ventilated.'

His body didn't suffer much from cold or heat, but lying directly on the ground could still make his back cold. In such cases, the cloak would make a decent blanket. Gio adjusted his attire and headed to the spring.

Walking slowly, he soon arrived at the still beautiful and quiet spring, yet buzzing with the sounds of various creatures.

What does that mean?

"..."

Nap.

"Nice."

He was sleepy.

Chewing on the chewy dried mangdung fruit, Gio soon fell asleep without even taking a sip of tea. The large cloak, as expected, served as a great blanket.

"..."

Chirp-chirp...

Soon, butterflies resembling sunlight landed on him as he slept.

"Beep."

"Purrr..."

"Khrung."

A dozen round-bodied rabbits, a long-legged deer, cats resembling civets, and a few small and large birds that chirped incessantly.

Thus, they all gathered and fell into a deep sleep.

"..."

"..."

It was a peaceful naptime.