Amir wrote on his food blog（博客）/blɔg/ that Saturday（星期六）/ˈsætədeɪ/'s supper（晚餐）/ˈsəpər/ would unite（联合）/ju:'nait/ the whole residence. The shared cafeteria（自助餐厅）/.kæfi'tiәriә/ had recently（最近）/ˈrisəntli/ bought a superb（极度的）/sju'pә:b/ grill（烤架）/gril/ and microwave（微波）/'maikrәuweiv/, so he imagined a grand barbecue（烧烤）/'bɑ:bikju:/. Ms Park offered a more pleasant（令人愉快的）/ˈplɛzənt/ plan: roast（烤肉）/rәust/ lamb（羊羔）/læm/, wheat（小麦）/wit/ bread, vegetable soup, and a sour（酸的）/saʊər/ yoghurt dessert（餐后甜点）/di'zә:t/. Her formal（正式的）/'fɒ:mәl/ apology（道歉）/ә'pɒlәdʒi/ for changing his menu came with a generous（慷慨的）/'dʒenәrәs/ reason—several guests had special needs.
The team placed flour（面粉）/'flauә/, grain（谷粒）/grein/, and protein（蛋白质）/'prәuti:in/ powder in separate tins（锡）/tin/. Lena split（劈开）/split/ a rib（肋骨）/rib/ rack, heated the stove（火炉）/stәuv/, and set the drum（鼓）/drəm/ timer. A waiter（侍者）/'weitә/ from a nearby cafe（咖啡馆）/kɑ:'fei/ came to assist（帮助）/ә'sist/. He wore a mask（面具）/mæsk/ while preparing sausage（香肠）/ˈsɔsɪʤ/ and washed every saucer（茶碟）/'sɒ:sә/ after use. One guest's appreciation（感激）/ә.pri:ʃi'eiʃәn/ depended on preventing even a small nut from entering the sauce, so labels were essential.
Amir checked the flavour（味）/'fleivә/ of a bitter（苦的）/ˈbɪtər/ soup. 男“I favour strong spice, but kindness should enhance（提高）/in'hæns/ every recipe（食谱）/'resipi/, not disappear beneath it.” Lena added cream to refresh（使清新）/ri'freʃ/ the mixture（混合）/'mikstʃә/. She chose to fry（油炸食物）/frai/ one dish and roast another, while vegetables cooked on the grill. The result kept its rich tone without becoming too salty.
A kindergarten（幼稚园）/'kindә.gɑ:tn/ teacher could not eat meat, and another guest avoided ice-cream. Amir prepared a substantial（实质上的）/sәb'stænʃәl/ bean pudding（布丁）/'pudiŋ/ and marked each preference. The microwave tray began to swell（增大）/swel/, but he stopped it before the food burst. Hence（因此）/hens/, nobody had to guess what was inside a dish. Careful distribution of knives and boards also prevented raw lamb from touching bread.
At the canteen（食堂）/kæn'ti:n/ dinner, the chef（厨师）/ʃef/ began to distribute（分配）/di'stribju:t/ each warm tin while guests praised the beauty（美）/'bju:ti/ of the table. The ninth（第九）/naɪnθ/ arrival, a visitor from Russia（俄罗斯）/ˈrəʃə/, mentioned that October（10月）/ɑkˈtoʊbər/ and September（9月）/sɛpˈtɛmbər/ meals at home were richer. Amir said, “I favor（好意）/'feivә/ that comment,” and asked how the food felt on her jaw（颚）/dʒɒ:/. No one had to bite（咬）/bait/ an unsafe ingredient. The meal did not consist of one perfect steak（牛排）/steik/; it was a collection of thoughtful choices. Thus（因此）/ðəs/ hospitality changed: good cooking is clear information, safe tools, and attention that makes every person welcome. Before clearing the plates, Lena photographed the labels and stored the recipes for the next shared meal. Future volunteers would not need to guess which board, knife, or pan belonged to each dish.