#x; Smilo

[plutothe-pup]

"Oh no - not at all!" Milo returned easily, a smile gracing his lips. "I love cooking! I do it all the time, so it would really be no big deal! Plus, really you're helping me by trying them out. Letting me know if they're good or not."

Well.. a lot of them he already kind of knew if they were good or not, but again - he knew that having meals would probably take some weight off of Smee with everything going on, but he also didn't want to make Smee feel like Milo was gifting him that out of sympathy or anything.

That was often how these exchanges worked.

"I'll drop some off when I make them - I already kinda know what James likes to eat anyways."

@apirateslifefor--smee

Rearranging Furniture | Smilo

[murdocsmith]

Some sketchbook doodles of our rockstars already

[lets-zofifi-stuff]

Tagged by   @wo3backup

Favorite colour: sky blue

Currently Reading: a lot of things. Mainly various sun&moon x reader fic but also “Loveless” novel by Alice Oseman

Last Song: “The phantom of the opera” because why not

Last Movie: "Gladiator” The music IS great. “Now we are free” is savage. I think Zimmer sold his soul or somethink.

Sweet/Spicy/Savory: Sweet (dreams are made of this)

Currently Working On: (or rather trying) Drabble for fnaf Roman AU The working title: “Death games and robots” That is why i wached “Gladiator”. I do not regret.

Tagging: i have no idea???  @smiloe @castercassette I don’t know how to play this game, sorry.

[vakna-vera-hugsa]

tricaudops! the beast with the three-tailed face!

and now, the id!

[id: the image is a meme entitled “FIND YOUR PALEO GENERA”. there are three steps to the process. you must join together: 1) the first letter of your first name. a = mega. b = a. c = brachy. d = micro. e= deino. f = archeo. g = mono. h = placo. i = smilo. j = tri. k = carno. l = campto. m = ornitho. n = thylaco. o = di. p = eu. q = pachy. r = para. s = archo. t = cyno. u = eo. v = echino. w = proto. x = thero. y = sauro. z = lepido. 2) the first letter of your last name.  a = cephalo. b = caud. c = cheiro. d = cyon. e= dino. f = pod. g = brachio. h = morph. i = onyx. j = ornis/ornitho. k = pteron. l = spondyl. m = urus. n = venator. o = cerato. p = cetio. q = felis. r = dromeo. s = giga. t = hippo. u = lania. v = lopho. w = nax/anax. x = pelta. y = psitta. z = squali.  3) your birth month. jan = saurus. feb = don. nar = dactyl. apr = therium. may = suchus. jun = pteryx. jul = raptor. aug = mimus. sep = icthys. oct = titan. nov = ops. dec = gnathus. just below the text reading "add and subtract o’s as needed”, there is a Definitely Accurate illustration of a Parasaurolophus breathing fire at another species of dinosaur. various dinosaur illustrations are faintly visible behind the text. end id]

this took me too long to make, heres a translation glossary

bonus points if you draw your abomination

[rococochocolates]

http://ift.tt/2rINUhD <p>This place and the people that work there held almost mythical status for me, their photos being all over our media and in our shops, and their story such an intrinsic part of that of Rococo. They are perhaps, one of the main reasons that I was attracted to work at Rococo in the first place. I’d used their chocolate for years previously, had won an Academy Award with a caramel dipped in their 60%, and had followed their progress and the sad loss of Mott Green, one of the co-founders and the inspiration behind this remarkable company. For me, spending time here, if you can imagine, was more akin to a pilgrimage than work experience or a holiday.</p> <p>After taking probably our hundredth wrong turn on the maze of unsigned roads, we asked the locals for directions, and pulled up at the wonderful little multi-coloured factory, which sits in the middle of a residential road in the forested hills.</p> <div id="attachment_15382" style="width: 700px" class="wp-caption alignleft"><img data-attachment-id="15382" data-permalink="http://ift.tt/2t1O9YN" data-orig-file="http://ift.tt/2rIJuHj" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Context-is-everything" data-image-description="" data-medium-file="http://ift.tt/2t233hQ" data-large-file="http://ift.tt/2rINUhD" src="http://ift.tt/2rINUhD" alt="Context is everything" width="690" height="460" class="size-large wp-image-15382" srcset="http://ift.tt/2rINUhD 1024w, http://ift.tt/2rIX2ma 256w, http://ift.tt/2t233hQ 680w, http://ift.tt/2t1OaMl 768w, http://ift.tt/2rJlt2O 600w, http://ift.tt/2t2ibeT 296w, http://ift.tt/2rJd4MN 1050w, http://ift.tt/2t2kYFb 870w" sizes="(max-width: 690px) 100vw, 690px" /><p class="wp-caption-text">Context is everything</p></div> <p>I met and talked with Jim, the manager, about all the great things about the company, the challenges facing them, and how I could help during my stay.<br /> I wanted to experience the entire process. I sorted fermented and dried beans with Miss Joyce, who deftly picks through the mounds of beans to remove bad ones, or hard, empty shells.</p> <a href='http://ift.tt/2rJfXgK'><img width="1050" height="700" src="http://ift.tt/2t21LDe" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2t21LDe 1050w, http://ift.tt/2rJl28A 600w, http://ift.tt/2t2rT0S 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15432" data-permalink="http://ift.tt/2rJfXgK" data-orig-file="http://ift.tt/2rINVlH" data-orig-size="2448,3264" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Sorting-beans-with-Mis-Joyce" data-image-description="" data-medium-file="http://ift.tt/2t2icPZ" data-large-file="http://ift.tt/2rJazdm" /></a> <a href='http://ift.tt/2t1LHBA'><img width="1050" height="700" src="http://ift.tt/2rIX6Cz" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2rIX6Cz 1050w, http://ift.tt/2t2aMwq 600w, http://ift.tt/2rINWWN 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15433" data-permalink="http://ift.tt/2t1LHBA" data-orig-file="http://ift.tt/2t250uv" data-orig-size="2448,3264" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Sorting-beans-with-Miss-Joyce-2" data-image-description="" data-medium-file="http://ift.tt/2rJ4oGf" data-large-file="http://ift.tt/2t28eOT" /></a> <a href='http://ift.tt/2rIK0Fu'><img width="1050" height="700" src="http://ift.tt/2t1UGma" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2t1UGma 1050w, http://ift.tt/2rJmkR6 600w, http://ift.tt/2t28e1l 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15431" data-permalink="http://ift.tt/2rIK0Fu" data-orig-file="http://ift.tt/2rJ39Hk" data-orig-size="2448,3264" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Roasted-Cocoa-Beans" data-image-description="" data-medium-file="http://ift.tt/2t1LIp8" data-large-file="http://ift.tt/2rJltjk" /></a> <a href='http://ift.tt/2t1MfqZ'><img width="1050" height="700" src="http://ift.tt/2rJluDU" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2rJluDU 1050w, http://ift.tt/2t1tG6E 600w, http://ift.tt/2rIJwip 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15421" data-permalink="http://ift.tt/2t1MfqZ" data-orig-file="http://ift.tt/2t2iaHR" data-orig-size="1600,901" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"1"}" data-image-title="Pouring beans into the hopper" data-image-description="" data-medium-file="http://ift.tt/2rJaztS" data-large-file="http://ift.tt/2t1XrEp" /></a> <a href='http://ift.tt/2rJaJl7'><img width="1050" height="700" src="http://ift.tt/2t29AJm" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2t29AJm 1050w, http://ift.tt/2rJgRKd 600w, http://ift.tt/2t1LHS6 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15420" data-permalink="http://ift.tt/2rJaJl7" data-orig-file="http://ift.tt/2rJfAmn" data-orig-size="2448,3264" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Miss-Joyce" data-image-description="" data-medium-file="http://ift.tt/2t1YmV9" data-large-file="http://ift.tt/2rIJWFC" /></a> <div id="attachment_15396" style="width: 693px" class="wp-caption alignleft"><img data-attachment-id="15396" data-permalink="http://ift.tt/2t1Ob2R" data-orig-file="http://ift.tt/2rJfURU" data-orig-size="3456,5184" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Weighing-Beans" data-image-description="" data-medium-file="http://ift.tt/2t2aMMW" data-large-file="http://ift.tt/2rJkT5p" src="http://ift.tt/2rJkT5p" alt="Weighing beans" width="683" height="1024" class="size-large wp-image-15396" srcset="http://ift.tt/2rJkT5p 683w, http://ift.tt/2t1LIFE 171w, http://ift.tt/2t2aMMW 333w, http://ift.tt/2rJml7C 768w, http://ift.tt/2t1YuUE 600w, http://ift.tt/2rJ39XQ 387w" sizes="(max-width: 683px) 100vw, 683px" /><p class="wp-caption-text">Weighing beans: The sorted beans get returned to sacks, then weighed out to go in the large, spherical roaster, usually worked by Edmond, though many of the team, including Ron McDonald, have been there for years and know the whole process too.</p></div> <p>A powerful jet of flame heats the machine while the beans rotate, then after the prescribed time, they are allowed to fall into a rotating cooler underneath. The smell of the roasting beans is intense and glorious. It’s not just a generic smell of chocolate, or cocoa beans in general, but is a unique, scent created by the origin, and the roasting time. Edmond is very careful not to over-roast, as Mott taught him how detrimental to the taste this can be.</p> <div id="attachment_15391" style="width: 700px" class="wp-caption alignleft"><img data-attachment-id="15391" data-permalink="http://ift.tt/2t28ehR" data-orig-file="http://ift.tt/2rJ7REQ" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Roasting-Beans-with-Edmond" data-image-description="" data-medium-file="http://ift.tt/2t29zVO" data-large-file="http://ift.tt/2rJ4LAH" src="http://ift.tt/2rJ4LAH" alt="Roasting beans with Edmond" width="690" height="460" class="size-large wp-image-15391" srcset="http://ift.tt/2rJ4LAH 1024w, http://ift.tt/2t21MXO 256w, http://ift.tt/2t29zVO 680w, http://ift.tt/2rJ4MEL 768w, http://ift.tt/2t1AQro 600w, http://ift.tt/2rJl3cE 296w, http://ift.tt/2t1XrUV 1050w, http://ift.tt/2rIPfVD 870w" sizes="(max-width: 690px) 100vw, 690px" /><p class="wp-caption-text">Roasting beans with Edmond</p></div> <p>Batch after batch of beans are successively roasted, cooled to around 30 degrees, and then carried upstairs in 12kg buckets to be fed into the hopper for winnowing – hard work in the tropical heat! Their winnower is one of the best I’ve seen, with very little shell left in the nib.</p> <p><div id="attachment_15393" style="width: 700px" class="wp-caption alignleft"><img data-attachment-id="15393" data-permalink="http://ift.tt/2t1AReW" data-orig-file="http://ift.tt/2rJ4NbN" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-The-buckets-of-winnowed-nibs" data-image-description="" data-medium-file="http://ift.tt/2t25QHD" data-large-file="http://ift.tt/2rJd6Ep" src="http://ift.tt/2rJd6Ep" alt="The buckets of winnowed nibs" width="690" height="460" class="size-large wp-image-15393" srcset="http://ift.tt/2rJd6Ep 1024w, http://ift.tt/2t1OavP 256w, http://ift.tt/2t25QHD 680w, http://ift.tt/2rJ4OfR 768w, http://ift.tt/2t1YnbF 600w, http://ift.tt/2rJ3biq 296w, http://ift.tt/2t1VbN6 1050w, http://ift.tt/2rJ4PjV 870w" sizes="(max-width: 690px) 100vw, 690px" /><p class="wp-caption-text">The buckets of winnowed nibs</p></div><br /> <div id="attachment_15370" style="width: 700px" class="wp-caption alignleft"><img data-attachment-id="15370" data-permalink="http://ift.tt/2t1VaJ2" data-orig-file="http://ift.tt/2rJ4PQX" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"9","credit":"","camera":"Canon EOS 600D","caption":"","created_timestamp":"1495208727","copyright":"","focal_length":"21","iso":"100","shutter_speed":"0.0125","title":"","orientation":"1"}" data-image-title="Blog 3 Nothing goes to waste – sorting any stray nibs too large for the winnower" data-image-description="" data-medium-file="http://ift.tt/2t28fCr" data-large-file="http://ift.tt/2rJ4QnZ" src="http://ift.tt/2rJ4QnZ" alt="Nothing goes to waste - sorting any stray nibs too large for the winnower" width="690" height="460" class="size-large wp-image-15370" srcset="http://ift.tt/2rJ4QnZ 1024w, http://ift.tt/2t23nx5 256w, http://ift.tt/2t28fCr 680w, http://ift.tt/2rJgS0J 768w, http://ift.tt/2t23mt1 600w, http://ift.tt/2rJd5jP 296w, http://ift.tt/2t2rUBY 1050w, http://ift.tt/2rJ4QV1 870w" sizes="(max-width: 690px) 100vw, 690px" /><p class="wp-caption-text">Nothing goes to waste – sorting any stray nibs too large for the winnower</p></div></p> <p>Buckets of rich, red-brown nib are then put into the mélangeur, to be roughly ground, with the appropriate amount of sugar for the percentage, then the resulting paste transferred to the refiner for conching. Again, the smell in this room is intoxicating as the just-roasted nibs are ground to a paste and then refined to create the chocolate we know and love.<br /> 2 X PHOTO <a href='http://ift.tt/2t1Z9p7'><img width="920" height="700" src="http://ift.tt/2rJ4Rbx" class="attachment-big-size size-big-size" alt="" data-attachment-id="15418" data-permalink="http://ift.tt/2t1Z9p7" data-orig-file="http://ift.tt/2t25RLH" data-orig-size="920,1632" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"Lumia 640 LTE","caption":"","created_timestamp":"1495442646","copyright":"","focal_length":"2.97","iso":"800","shutter_speed":"0.07505","title":"","orientation":"1"}" data-image-title="Melangeur" data-image-description="" data-medium-file="http://ift.tt/2rIJvuR" data-large-file="http://ift.tt/2t2eu9f" /></a> <a href='http://ift.tt/2rJbqL3'><img width="1050" height="700" src="http://ift.tt/2t2aO7w" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2t2aO7w 1050w, http://ift.tt/2rJbri5 600w, http://ift.tt/2t1ARvs 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15388" data-permalink="http://ift.tt/2rJbqL3" data-orig-file="http://ift.tt/2rJbrP7" data-orig-size="5184,2916" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Melangeur" data-image-description="" data-medium-file="http://ift.tt/2t1YZhq" data-large-file="http://ift.tt/2rJbsm9" /></a> <a href='http://ift.tt/2t1Zatb'><img width="1050" height="700" src="http://ift.tt/2rIJXcE" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2rIJXcE 1050w, http://ift.tt/2t21Oio 256w, http://ift.tt/2rJbsTb 680w, http://ift.tt/2t28tJF 768w, http://ift.tt/2rIX79B 1024w, http://ift.tt/2t28fSX 600w, http://ift.tt/2rJaJBD 296w, http://ift.tt/2t29Cks 870w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15387" data-permalink="http://ift.tt/2t1Zatb" data-orig-file="http://ift.tt/2rJl2FC" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Melangeur-(2)" data-image-description="" data-medium-file="http://ift.tt/2rJbsTb" data-large-file="http://ift.tt/2rIX79B" /></a> <a href='http://ift.tt/2t2rUSu'><img width="1050" height="700" src="http://ift.tt/2rJ7TfW" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2rJ7TfW 1050w, http://ift.tt/2t1Yowf 600w, http://ift.tt/2rJ4pdh 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15369" data-permalink="http://ift.tt/2t2rUSu" data-orig-file="http://ift.tt/2t1KLgI" data-orig-size="5184,2916" data-comments-opened="1" data-image-meta="{"aperture":"5.6","credit":"","camera":"Canon EOS 600D","caption":"","created_timestamp":"1495207989","copyright":"","focal_length":"53","iso":"3200","shutter_speed":"0.066666666666667","title":"","orientation":"1"}" data-image-title="Blog 3 Melangeur" data-image-description="" data-medium-file="http://ift.tt/2rJlu6S" data-large-file="http://ift.tt/2t1LKgK" /></a> <a href='http://ift.tt/2rJ4q0P'><img width="1050" height="700" src="http://ift.tt/2t2eupL" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2t2eupL 1050w, http://ift.tt/2rIJwPr 256w, http://ift.tt/2t1ARLY 680w, http://ift.tt/2rJaKFH 768w, http://ift.tt/2t1YZxW 1024w, http://ift.tt/2rJfBGX 600w, http://ift.tt/2t1LL4i 296w, http://ift.tt/2rJ7Uk0 870w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15368" data-permalink="http://ift.tt/2rJ4q0P" data-orig-file="http://ift.tt/2t1LLRQ" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"Canon EOS 600D","caption":"","created_timestamp":"1495207914","copyright":"","focal_length":"0","iso":"3200","shutter_speed":"0","title":"","orientation":"1"}" data-image-title="Blog 3 Melangeur (2)" data-image-description="" data-medium-file="http://ift.tt/2t1ARLY" data-large-file="http://ift.tt/2t1YZxW" /></a> <a href='http://ift.tt/2rJkUX1'><img width="933" height="700" src="http://ift.tt/2t28g9t" class="attachment-big-size size-big-size" alt="mini melangeur, with micro batch of GROCOCO chocolate" srcset="http://ift.tt/2t28g9t 4000w, http://ift.tt/2rJ7Ssw 500w, http://ift.tt/2t1LMVU 1024w" sizes="(max-width: 933px) 100vw, 933px" data-attachment-id="3608" data-permalink="http://ift.tt/2rJkUX1" data-orig-file="http://ift.tt/2t28g9t" data-orig-size="4000,3000" data-comments-opened="1" data-image-meta="{"aperture":"2.8","credit":"","camera":"FinePix F50fd","caption":"","created_timestamp":"1287233071","copyright":"","focal_length":"8","iso":"400","shutter_speed":"0.0041666666666667","title":""}" data-image-title="Mini melangeur, with micro batch of GROCOCO choc " data-image-description="" data-medium-file="http://ift.tt/2rJ7Ssw" data-large-file="http://ift.tt/2t1LMVU" /></a> <br /> <div id="attachment_15363" style="width: 693px" class="wp-caption alignleft"><img data-attachment-id="15363" data-permalink="http://ift.tt/2rJfZ8m" data-orig-file="http://ift.tt/2t2rV90" data-orig-size="3456,5184" data-comments-opened="1" data-image-meta="{"aperture":"5.6","credit":"","camera":"Canon EOS 600D","caption":"","created_timestamp":"1495209688","copyright":"","focal_length":"35","iso":"3200","shutter_speed":"0.1","title":"","orientation":"1"}" data-image-title="Blog 3 Dwayne transferring from melangeur to refiner" data-image-description="" data-medium-file="http://ift.tt/2rJgShf" data-large-file="http://ift.tt/2t1Z9W9" src="http://ift.tt/2t1Z9W9" alt="Dwayne transferring from mélangeur to refiner" width="683" height="1024" class="size-large wp-image-15363" srcset="http://ift.tt/2t1Z9W9 683w, http://ift.tt/2rJfVoW 171w, http://ift.tt/2rJgShf 333w, http://ift.tt/2t25SiJ 768w, http://ift.tt/2rJ4TjF 600w, http://ift.tt/2t29CAY 387w" sizes="(max-width: 683px) 100vw, 683px" /><p class="wp-caption-text">Dwayne transferring from mélangeur to refiner</p></div></p> <p>One of two things can then happen. The 82, 71 and 60 percentages are cast into eating bars or chefs bars, which are larger 227g bars which we use at Rococo to create our House Blend, and also some of our ganaches. The 100% is either cast into a bar, or put in a tank, which is heated then used to make cocoa butter and cocoa powder. Another impressive bit of kit, built by Mott, the Cocoa Butter presses reminded me of something you’d find in a centuries-old factory in Yorkshire. Heavy, black iron structures which are gradually fed with cocoa liquor, which is then put under hundreds of pounds of pressure, forcing out the liquid cocoa butter into a pot below, and making a solid cake of the drier cocoa powder, which is removed and packed as cocoa powder for the international market, or as ‘Smilo’ for Grenada. They can’t make enough to keep up with local demand!</p> <p> <a href='http://ift.tt/2rIX5hQ'><img width="1050" height="700" src="http://ift.tt/2t2aPs6" class="attachment-big-size size-big-size" alt="Operating the cocoa butter press with Ron" srcset="http://ift.tt/2t2aPs6 1050w, http://ift.tt/2rIPhgd 600w, http://ift.tt/2t1YoML 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15392" data-permalink="http://ift.tt/2rIX5hQ" data-orig-file="http://ift.tt/2rJl3JG" data-orig-size="3456,5184" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Ron-operating-the-Cocoa-Butter-Presses" data-image-description="" data-medium-file="http://ift.tt/2t1YxQk" data-large-file="http://ift.tt/2rJgTlj" /></a> <a href='http://ift.tt/2t1KLxe'><img width="1050" height="700" src="http://ift.tt/2rIPgsF" class="attachment-big-size size-big-size" alt="Operating the cocoa butter press with Ron" srcset="http://ift.tt/2rIPgsF 1050w, http://ift.tt/2t1YnZd 256w, http://ift.tt/2rJfCL1 680w, http://ift.tt/2t1KKJG 768w, http://ift.tt/2rIZt8q 1024w, http://ift.tt/2t28ugH 600w, http://ift.tt/2rJ4qhl 296w, http://ift.tt/2t1MgLz 870w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15390" data-permalink="http://ift.tt/2t1KLxe" data-orig-file="http://ift.tt/2rJ3bPs" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Operating-the-Cocoa-Butter-Press-with-Ron" data-image-description="" data-medium-file="http://ift.tt/2rJfCL1" data-large-file="http://ift.tt/2rIZt8q" /></a> <div id="attachment_15394" style="width: 700px" class="wp-caption alignleft"><img data-attachment-id="15394" data-permalink="http://ift.tt/2t1UHXg" data-orig-file="http://ift.tt/2rJlvrs" data-orig-size="4941,3293" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-The-cake-of-cocoa-powder-emerges" data-image-description="" data-medium-file="http://ift.tt/2t1OcUt" data-large-file="http://ift.tt/2rJg1Nw" src="http://ift.tt/2rJg1Nw" alt="The cake of cocoa powder emerges" width="690" height="460" class="size-large wp-image-15394" srcset="http://ift.tt/2rJg1Nw 1024w, http://ift.tt/2t28hdx 256w, http://ift.tt/2t1OcUt 680w, http://ift.tt/2rJfBXt 768w, http://ift.tt/2t1YZOs 600w, http://ift.tt/2rJg3oC 296w, http://ift.tt/2t2525B 1050w, http://ift.tt/2rJkVu3 870w" sizes="(max-width: 690px) 100vw, 690px" /><p class="wp-caption-text">The cake of cocoa powder emerges</p></div></p> <p>Bars are cooled and then wrapped by hand, by a small team of packers including Laurel and Rashida, who also both work part-time in the bonbon shop as chocolatiers. <div id="attachment_15440" style="width: 700px" class="wp-caption alignleft"><img data-attachment-id="15440" data-permalink="http://ift.tt/2t2ieY7" data-orig-file="http://ift.tt/2rIK1Jy" data-orig-size="2448,3264" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Wrapping-bars-with-Laurel" data-image-description="" data-medium-file="http://ift.tt/2t25Szf" data-large-file="http://ift.tt/2rJaBlu" src="http://ift.tt/2rJaBlu" alt="Wrapping bars with Laurel" width="690" height="920" class="size-large wp-image-15440" srcset="http://ift.tt/2rJaBlu 768w, http://ift.tt/2t1XsYZ 192w, http://ift.tt/2t25Szf 375w, http://ift.tt/2rJ4SMD 600w, http://ift.tt/2t1LNsW 435w, http://ift.tt/2rJmmZe 1122w, http://ift.tt/2t1tIeM 840w, http://ift.tt/2rJd7br 687w, http://ift.tt/2t1YofJ 414w, http://ift.tt/2rIX5ym 354w" sizes="(max-width: 690px) 100vw, 690px" /><p class="wp-caption-text">Wrapping bars with Laurel</p></div><br /> Cocoa butter is cast into cute little blocks, and cocoa powder packed into sachets. The factory also make the most amazing bananas, solar dried just outside with the driers built by Mott. I encouraged them to try other fruits – definitely mangoes!</p> <p>Making chocolate in the tropics is always going to be a challenge, with the associated heat and humidity, but with a lot of ingenuity, and determination, the GCC do an amazing job. Where the occasional bit of air-con struggles, fans help, and in other rooms, the northerly breeze is a welcome relief when it catches you as it blows through the intense heat. Mott and Edmond were very astute in starting off the business refurbishing old machinery or building their own, or creating additions or tweaking every now and then. As the company grew, they invested in bigger machinery which would allow them to increase production.</p> <p>As I finished my final day in the factory, all I could think was how I wanted to stay longer, but how lucky I was to have experienced it, and to understand the true value of the chocolate we’re all so fond of here at Rococo.</p> <p>On the way back to the wonderful <a href="http://ift.tt/2t1KL0c">Petite Anse hotel</a>, I paid a quick visit to our <a href="http://ift.tt/2rJd7It">Grococo plantation</a>. I crossed over Mott’s memorial bridge. <div id="attachment_12714" style="width: 650px" class="wp-caption alignleft"><img data-attachment-id="12714" data-permalink="http://ift.tt/2t1Yy6Q" data-orig-file="http://ift.tt/2rJmnMM" data-orig-size="640,960" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":""}" data-image-title="Mott Green Memorial Rococo Chocolates Grenada Chocolate Company Bridge Belmont" data-image-description="" data-medium-file="http://ift.tt/2t1Z1py" data-large-file="http://ift.tt/2rJmnMM" src="http://ift.tt/2rJmnMM" alt="Mott Green Memorial Rococo Chocolates Grenada Chocolate Company Bridge Belmont" width="640" height="960" class="size-full wp-image-12714" srcset="http://ift.tt/2rJmnMM 640w, http://ift.tt/2t1Z1py 333w, http://ift.tt/2rJbuKN 600w, http://ift.tt/2t28i15 386w, http://ift.tt/2rJd933 466w" sizes="(max-width: 640px) 100vw, 640px" /><p class="wp-caption-text">Mott Green Memorial Rococo Chocolates Grenada Chocolate Company Bridge Belmont</p></div></p> <p>It was quite an emotional moment for me after so many years and so many stories. Bananas and other fruits give way to the cocoa trees, and I took several photos of pods with the Grenadian sunbeams striking them, which look almost artificially lit. Chatting to Kemron, I was struck by how engaged all the GCC staff are, as he spoke to me of harvesting with the Farm team, and the challenges of organic production. We’re resting the GruGrococo bar this year, but I look forward to the next series, as I can now picture the cocoa fields where it grows.</p> <a href='http://ift.tt/2t21OPq'><img width="1050" height="700" src="http://ift.tt/2rJ7UAw" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2rJ7UAw 1050w, http://ift.tt/2t237y6 256w, http://ift.tt/2rIJxmt 680w, http://ift.tt/2t1AT6y 768w, http://ift.tt/2rJkVKz 1024w, http://ift.tt/2t2aR3c 600w, http://ift.tt/2rJ3cD0 296w, http://ift.tt/2t28vRN 870w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15386" data-permalink="http://ift.tt/2t21OPq" data-orig-file="http://ift.tt/2rJfZFo" data-orig-size="5184,3456" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Grococo-Pod" data-image-description="" data-medium-file="http://ift.tt/2rIJxmt" data-large-file="http://ift.tt/2rJkVKz" /></a> <a href='http://ift.tt/2t2ihmL'><img width="1050" height="700" src="http://ift.tt/2rJ4TAb" class="attachment-big-size size-big-size" alt="" srcset="http://ift.tt/2rJ4TAb 1050w, http://ift.tt/2t1ATU6 600w, http://ift.tt/2rJ7U3u 296w" sizes="(max-width: 1050px) 100vw, 1050px" data-attachment-id="15385" data-permalink="http://ift.tt/2t2ihmL" data-orig-file="http://ift.tt/2t1YrrV" data-orig-size="3456,5184" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Blog-3-Grococo-Pod-Sunbeam" data-image-description="" data-medium-file="http://ift.tt/2rJ7SJ2" data-large-file="http://ift.tt/2t1YrYX" /></a> <a href='http://ift.tt/2rIX5OS'><img width="931" height="700" src="http://ift.tt/2t2rY4G" class="attachment-big-size size-big-size" alt="Grococo Pod" srcset="http://ift.tt/2t2rY4G 1023w, http://ift.tt/2rJg4ca 399w" sizes="(max-width: 931px) 100vw, 931px" data-attachment-id="640" data-permalink="http://ift.tt/2rIX5OS" data-orig-file="http://ift.tt/2t2rY4G" data-orig-size="1023,769" data-comments-opened="1" data-image-meta="{"aperture":"2.8","credit":"","camera":"FinePix S602 ZOOM","caption":"","created_timestamp":"1113138192","copyright":"","focal_length":"28.6","iso":"200","shutter_speed":"0.00333333333333","title":""}" data-image-title="Grococo cocoa pods" data-image-description="" data-medium-file="http://ift.tt/2rJg4ca" data-large-file="http://ift.tt/2t2rY4G" /></a> <p>Read my next post to see what it’s like in the Company’s Bonbon shop.</p> The Grenada Chocolate Factory [3/4]

This place and the people that work there held almost mythical status for me, their photos being all over our media and in our shops, and their story such an intrinsic part of that of Rococo. They are perhaps, one of the main reasons that I was attracted to work at Rococo in the first place. I’d used their chocolate for years previously, had won an Academy Award with a caramel dipped in their 60%, and had followed their progress and the sad loss of Mott Green, one of the co-founders and the inspiration behind this remarkable company. For me, spending time here, if you can imagine, was more akin to a pilgrimage than work experience or a holiday.

After taking probably our hundredth wrong turn on the maze of unsigned roads, we asked the locals for directions, and pulled up at the wonderful little multi-coloured factory, which sits in the middle of a residential road in the forested hills.

Context is everything

I met and talked with Jim, the manager, about all the great things about the company, the challenges facing them, and how I could help during my stay. I wanted to experience the entire process. I sorted fermented and dried beans with Miss Joyce, who deftly picks through the mounds of beans to remove bad ones, or hard, empty shells.

Weighing beans: The sorted beans get returned to sacks, then weighed out to go in the large, spherical roaster, usually worked by Edmond, though many of the team, including Ron McDonald, have been there for years and know the whole process too.

A powerful jet of flame heats the machine while the beans rotate, then after the prescribed time, they are allowed to fall into a rotating cooler underneath. The smell of the roasting beans is intense and glorious. It’s not just a generic smell of chocolate, or cocoa beans in general, but is a unique, scent created by the origin, and the roasting time. Edmond is very careful not to over-roast, as Mott taught him how detrimental to the taste this can be.

Roasting beans with Edmond

Batch after batch of beans are successively roasted, cooled to around 30 degrees, and then carried upstairs in 12kg buckets to be fed into the hopper for winnowing – hard work in the tropical heat! Their winnower is one of the best I’ve seen, with very little shell left in the nib.

The buckets of winnowed nibs

Nothing goes to waste – sorting any stray nibs too large for the winnower

Buckets of rich, red-brown nib are then put into the mélangeur, to be roughly ground, with the appropriate amount of sugar for the percentage, then the resulting paste transferred to the refiner for conching. Again, the smell in this room is intoxicating as the just-roasted nibs are ground to a paste and then refined to create the chocolate we know and love. 2 X PHOTO

Dwayne transferring from mélangeur to refiner

One of two things can then happen. The 82, 71 and 60 percentages are cast into eating bars or chefs bars, which are larger 227g bars which we use at Rococo to create our House Blend, and also some of our ganaches. The 100% is either cast into a bar, or put in a tank, which is heated then used to make cocoa butter and cocoa powder. Another impressive bit of kit, built by Mott, the Cocoa Butter presses reminded me of something you’d find in a centuries-old factory in Yorkshire. Heavy, black iron structures which are gradually fed with cocoa liquor, which is then put under hundreds of pounds of pressure, forcing out the liquid cocoa butter into a pot below, and making a solid cake of the drier cocoa powder, which is removed and packed as cocoa powder for the international market, or as ‘Smilo’ for Grenada. They can’t make enough to keep up with local demand!

The cake of cocoa powder emerges

Bars are cooled and then wrapped by hand, by a small team of packers including Laurel and Rashida, who also both work part-time in the bonbon shop as chocolatiers.

Wrapping bars with Laurel

Cocoa butter is cast into cute little blocks, and cocoa powder packed into sachets. The factory also make the most amazing bananas, solar dried just outside with the driers built by Mott. I encouraged them to try other fruits – definitely mangoes!

Making chocolate in the tropics is always going to be a challenge, with the associated heat and humidity, but with a lot of ingenuity, and determination, the GCC do an amazing job. Where the occasional bit of air-con struggles, fans help, and in other rooms, the northerly breeze is a welcome relief when it catches you as it blows through the intense heat. Mott and Edmond were very astute in starting off the business refurbishing old machinery or building their own, or creating additions or tweaking every now and then. As the company grew, they invested in bigger machinery which would allow them to increase production.

As I finished my final day in the factory, all I could think was how I wanted to stay longer, but how lucky I was to have experienced it, and to understand the true value of the chocolate we’re all so fond of here at Rococo.

On the way back to the wonderful Petite Anse hotel, I paid a quick visit to our Grococo plantation. I crossed over Mott’s memorial bridge.

Mott Green Memorial Rococo Chocolates Grenada Chocolate Company Bridge Belmont

It was quite an emotional moment for me after so many years and so many stories. Bananas and other fruits give way to the cocoa trees, and I took several photos of pods with the Grenadian sunbeams striking them, which look almost artificially lit. Chatting to Kemron, I was struck by how engaged all the GCC staff are, as he spoke to me of harvesting with the Farm team, and the challenges of organic production. We’re resting the GruGrococo bar this year, but I look forward to the next series, as I can now picture the cocoa fields where it grows.

Read my next post to see what it’s like in the Company’s Bonbon shop.

from The Grenada Chocolate Factory [3/4]

[rococochocolates]

This place and the people that work there held almost mythical status for me, their photos being all over our media and in our shops, and their story such an intrinsic part of that of Rococo. They are perhaps, one of the main reasons that I was attracted to work at Rococo in the first place. I’d used their chocolate for years previously, had won an Academy Award with a caramel dipped in their 60%, and had followed their progress and the sad loss of Mott Green, one of the co-founders and the inspiration behind this remarkable company. For me, spending time here, if you can imagine, was more akin to a pilgrimage than work experience or a holiday.

After taking probably our hundredth wrong turn on the maze of unsigned roads, we asked the locals for directions, and pulled up at the wonderful little multi-coloured factory, which sits in the middle of a residential road in the forested hills.

Context is everything

I met and talked with Jim, the manager, about all the great things about the company, the challenges facing them, and how I could help during my stay. I wanted to experience the entire process. I sorted fermented and dried beans with Miss Joyce, who deftly picks through the mounds of beans to remove bad ones, or hard, empty shells.

Weighing beans: The sorted beans get returned to sacks, then weighed out to go in the large, spherical roaster, usually worked by Edmond, though many of the team, including Ron McDonald, have been there for years and know the whole process too.

A powerful jet of flame heats the machine while the beans rotate, then after the prescribed time, they are allowed to fall into a rotating cooler underneath. The smell of the roasting beans is intense and glorious. It’s not just a generic smell of chocolate, or cocoa beans in general, but is a unique, scent created by the origin, and the roasting time. Edmond is very careful not to over-roast, as Mott taught him how detrimental to the taste this can be.

Roasting beans with Edmond

Batch after batch of beans are successively roasted, cooled to around 30 degrees, and then carried upstairs in 12kg buckets to be fed into the hopper for winnowing – hard work in the tropical heat! Their winnower is one of the best I’ve seen, with very little shell left in the nib.

The buckets of winnowed nibs

Nothing goes to waste – sorting any stray nibs too large for the winnower

Buckets of rich, red-brown nib are then put into the mélangeur, to be roughly ground, with the appropriate amount of sugar for the percentage, then the resulting paste transferred to the refiner for conching. Again, the smell in this room is intoxicating as the just-roasted nibs are ground to a paste and then refined to create the chocolate we know and love. 2 X PHOTO #gallery-0-22 { margin: auto; } #gallery-0-22 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-0-22 img { border: 2px solid #cfcfcf; } #gallery-0-22 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Mini melangeur, with micro batch of GROCOCO

Dwayne transferring from mélangeur to refiner

One of two things can then happen. The 82, 71 and 60 percentages are cast into eating bars or chefs bars, which are larger 227g bars which we use at Rococo to create our House Blend, and also some of our ganaches. The 100% is either cast into a bar, or put in a tank, which is heated then used to make cocoa butter and cocoa powder. Another impressive bit of kit, built by Mott, the Cocoa Butter presses reminded me of something you’d find in a centuries-old factory in Yorkshire. Heavy, black iron structures which are gradually fed with cocoa liquor, which is then put under hundreds of pounds of pressure, forcing out the liquid cocoa butter into a pot below, and making a solid cake of the drier cocoa powder, which is removed and packed as cocoa powder for the international market, or as ‘Smilo’ for Grenada. They can’t make enough to keep up with local demand!

The cake of cocoa powder emerges

Bars are cooled and then wrapped by hand, by a small team of packers including Laurel and Rashida, who also both work part-time in the bonbon shop as chocolatiers.

Wrapping bars with Laurel

Cocoa butter is cast into cute little blocks, and cocoa powder packed into sachets. The factory also make the most amazing bananas, solar dried just outside with the driers built by Mott. I encouraged them to try other fruits – definitely mangoes!

Making chocolate in the tropics is always going to be a challenge, with the associated heat and humidity, but with a lot of ingenuity, and determination, the GCC do an amazing job. Where the occasional bit of air-con struggles, fans help, and in other rooms, the northerly breeze is a welcome relief when it catches you as it blows through the intense heat. Mott and Edmond were very astute in starting off the business refurbishing old machinery or building their own, or creating additions or tweaking every now and then. As the company grew, they invested in bigger machinery which would allow them to increase production.

As I finished my final day in the factory, all I could think was how I wanted to stay longer, but how lucky I was to have experienced it, and to understand the true value of the chocolate we’re all so fond of here at Rococo.

On the way back to the wonderful Petite Anse hotel, I paid a quick visit to our Grococo plantation. I crossed over Mott’s memorial bridge.

Mott Green Memorial Rococo Chocolates Grenada Chocolate Company Bridge Belmont

It was quite an emotional moment for me after so many years and so many stories. Bananas and other fruits give way to the cocoa trees, and I took several photos of pods with the Grenadian sunbeams striking them, which look almost artificially lit. Chatting to Kemron, I was struck by how engaged all the GCC staff are, as he spoke to me of harvesting with the Farm team, and the challenges of organic production. We’re resting the GruGrococo bar this year, but I look forward to the next series, as I can now picture the cocoa fields where it grows.

#gallery-0-24 { margin: auto; } #gallery-0-24 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-24 img { border: 2px solid #cfcfcf; } #gallery-0-24 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Read my next post to see what it���s like in the Company’s Bonbon shop.

The Grenada Chocolate Factory [3/4] This place and the people that work there held almost mythical status for me, their photos being all over our media and in our shops, and their story such an intrinsic part of that of Rococo.

[plutothe-pup]

Milo wished he could do more - and perhaps he would. Perhaps he'd try to ask around. See what happened and see if he couldn't convince the right people to try and apologize for what had happened personally. That way Mr. Smee wouldn't feel like he had to come seek them out for what he might've rightfully deserved!

Still - there was very little he could do at the very moment without jeopardizing his job. And so that tidbit of information, though small and likely unhelpful, was all Milo felt like he could do unfortunately.

"...I-..will try sir. I.. I really hope you can get that all sorted out." Milo said with a small frown. "I'm sorry I could not be of more assistance."

@apirateslifefor--smee

Nobody Puts Squeaky In A Corner | Smilo

[plutothe-pup]

Milo smiled back - though his was a fair bit brighter than Smee's own, but given the circumstances that made sense. His head ducked again, another small nod before he stepped back a bit.

"Of course. It was really no problem at all!" He assured softly. And really, it wasn't. It was nothing for Milo, and quite frankly... yeah, he shared a lot of dog-isms, he supposed and one thing he loved was being given a task. He loved a thing to do. Give him a duty, assign him a job, give him a thing to work on and he'd set out to do it as best he could.

Even something as silly as carrying in and assembling furniture.

"If you or James need anything else, just let me know! I can always stop by — or bring food! I've been working on some new recipes for the colder weather! I'd love for you guys to try them!"

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

Milo glanced between Smee and the bill with a small sigh. Again, if he were following the rules of how he was raised, refusing twice was the polite thing to do. Sometimes however, it felt even more disrespectful to do so. That was always the problem with these things, wasn't it? Especially with people like Mr. Smee's generation who were also so stubborn!!

They could be back and forth with this all day if Milo didn't fold.

Giving a small nod, Milo finally accepted the bill, taking it with both hands as he also gave a small dipped bow of appreciation. "Ah--... yeah, I.. I haven't tried those yet, so.. I could look into that. Thank you. I...It's very unnecessary but.. I appreciate it."

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

Milo shook his head again. After all, he'd been the one to start it just as a ploy, and well.. Even if it was an argument - he still liked having someone to talk to about baseball. Not enough people in Swynlake seemed to enjoy the literal best sport in the world! (And they were misinformed).

His gaze shifted back to Mr. Smee at his next works though, immediately spotting that bill and taking a step back as if he'd produced a rabid animal out of the folds of his wallet and not a monetary gift. "Oh-- no sir, I couldn't." Milo immediately refuted, both of his hands raising in a polite declining gesture. "That's completely unnecessary, really. I appreciate it - but it was no trouble at all. I like doing stuff like this, really."

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

Milo glanced over at Smee with a small furrow of his brows at that question - immediately shaking his head and raising his hands innocently. "Aw - no. It uh - we were just talking about baseball." Milo started explaining, glancing back out the doorway towards where the other student had gone off. "He's from New York - and the Yankees are potentials for the World Series, and the Mets but---" Milo trailed off, realizing that Smee probably.......didn't care.

"Anyways - I brought it up on purpose. Just so he'd keep talking to me and helping carry stuff in. It's fine, we're not serious." He finally clarified with a sheepish shrug.

"...But uh - we got a lot of the big stuff in that way. So... effective."

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

Gregory knew more than anything that it was... hard to be away from a pet in general. Especially more so when everything seemed to be going so wrong. He knew that he'd do anything to make sure that Squeaky was doing better and try to keep her calm until it was okay for her to go home. The younger man was certain she was so worked up just because she had people to take care of. People that needed her - and Gregory was sure she needed them too.

"...Of course. I'll keep you updated, but she'll be safe until you guys are ready." He reassured.

It was halfway in the middle of another argument that Smee walked back into the room, Milo gently dropping off another piece of that bedframe as he straightened back up with a scoff. "Yeah but your pitching sucks. Like.. always." He argued, bringing a look of offense to the other man's features. He might've had a retort if it hadn't been for Smee's words - and Milo's gaze immediately snapped away to look back at him. He'd been concerned that perhaps it had been something about James, but... the other didn't look too worried so Milo was glad for that.

"That's good! We uh - we got the bedframe in while you were gone and--" "--Aaron Judge is literally the best guy in the league by the way." Came that comment from behind him as the uni guy slipped back out the door into the front yard, leaving Milo to run his tongue over his teeth with an annoyed sigh.

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

"Yeah I-... I uh. I wanted to let her with the dogs in the dog park but she just seemed so... off, I was afraid she might get into it with the other dogs." Gregory explained softly. It wasn't that he thought Squeaky would harm other dogs, of course but.. well, she was pretty worked up. The last thing he wanted to do was make things worse!

He had put her into the more private runs though, and she'd just cried and barked. It was like she couldn't let herself get distracted. "I think I'll take her for a walk through Enchantra this evening then. She might be more... interested in that. You don't have to apologize though." Which was weird - because Smee never would have normally. Gregory knew that. "Honestly, she's fine! I have no problem watching her. That's what we're here for. I just.. was looking for ways to make her more comfortable. I'll try to work off some of that energy so that maybe she can get some good rest tonight and - well. I'm sure she's just worried and wants to be home but.. She's in good hands until you're ready for her."

Gregory knew it must have been... hard. He didn't even want to bother Mr. Smee with everything he had going on but... she seemed to upset to not try asking for some tips.

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

"...Hello Mr. Smee!" Gregory had responded easily, the sound of discontent barking in the background. It hadn't been a hard choice for Gregory to agree to taking in Squeaky while Mr. Smee got everything back together. That was what their boarding center was for! Plus, as much as he griped with the older man about keeping his dog on a leash, he still cared about them.

Which was why he was calling. "Sorry to uh.. bother you. Everything's fine-" He quickly assured, just in case. "I was just wondering if uh - you had any recommendations for things that Squeaky likes or like - things you know might calm her down? She's been pretty upset. I've been keeping her up with me in the flat to try and lessen her stress? But I think she's still adjusting..."

And a little destructive. Even Tucker was having a hard time distracting the distressed pup. "..I know she's very active with you. Did you think maybe if I took her around Enchantra or something it might be good for her? Or - if there's certain treats she really enjoys?"

In the house, Milo had made the unfortunate discovery that one of these boys was from New York and was a Yankees fan - devolving into a heated baseball discussion (that Milo also used to con them into following him back out to grab more items to bring back in, something they mirrored just in the heat of the conversation too).

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

Mr. Smee wouldn't have to explain himself on the TV - Milo got it. As someone who was pretty much banned to low activity for months, the TV had become a great friend. He could imagine with someone with as serious injuries as James, and with far less mobility, it was even more important to have something like that to occupy his mind.

He carefully brushed his hand along the screen as they walked away, making sure it was secure and wouldn't tip over before Milo followed the older man back out to the driveway, eying the movers with a small raise of his brow. Their form only made him grimace - feeling like they were asking for a slipped disc or pulled muscle with the way they worked, but he could only step in and help lower the item as Smee stepped away.

Concern dotted his expression, gaze turning to observe the other man as he stepped away, phone to his ear. He hoped it wasn't anything serious - like bad news from the hospital, or.. legal troubles or-- "Oi - mate are you going to lift or...?" One of the strangers jabbed at him, shaking Milo from his worry as he rolled his eyes lightly.

"Yeah - I was waiting for him to get out!" The taller man used as an excuse, fingers latching onto the fabric of the mattress as he gestured to the other kid who'd just been hopping out of the back of the truck. "...c'mon just-- go." Milo mumbled then, pulling the heavy weight up and into his grip as they crossed the yard and through the front door. It wasn't hard with the three of them, Milo managing to talk them through the simple task of navigating it through the door (something... that was apparently harder to them than Milo might've thought but), and gently depositing it up against the wall. There was no point in putting it in the bedroom until Milo assembled the bedframe anyways - it would just get in the way.

@apirateslifefor--smee

Rearranging Furniture | Smilo

[plutothe-pup]

Milo nodded, immediately slipping his hand under the TV as they pulled it free of the back-seat, his gaze shifting to Mr. Smee's just to make sure that the man was ready before he started moving towards the propped open door. The younger man made sure not to move any faster than the other, letting Smee set the pace however he was comfortable.

And if Milo made sure that most of the weight was carried in his hands, it was just out of habit.

He was a little surprised at the lack of a certain cute dog slipping out to trip them on their journey, but Milo supposed it made sense. Just as he'd begged Mr. Moon to take Booboo when he'd gone to the hospital with Amy, he was sure that Smee had found someone to take little Squeaky for a bit while they had to bring in all this furniture.

Stepping through the threshold of the house, Milo waited for direction until he helped settle the TV down in a safe place (likely for Milo to figure out how to mount later, but that could wait until they got everything inside).

"...did you manage to find everything you needed with all this stuff you picked up?" Milo asked casually, knowing... well. There were a lot of things that made a house livable, and if they'd cleared out, he knew Smee was probably just trying to get the essentials back for now. "..or are you going to have to do more looking later?"

@apirateslifefor--smee

Rearranging Furniture | Smilo