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Found 9 results

  1. [!] Flyers have been found about Hyspia . . . A depiction of varying forms of seafood. Days are often filled with work, whether governmental, as a shopkeeper or the raising of a family. Enough time isn’t taken for the simple enjoyment of a meal and time with your beloved family and friends. With this in mind, and a recent blessing by DIOS of an abundant haul of rabbit meat and vegetables from hard-won crops, the Murietta household will The recent collections and rabbit hunts have proved abundant and a blessing by DIOS. It is with this in mind that the Murietta Household will host a barbecue for all to attend this next Saints day, taking place within the main square of Hyspia. Be sure to come hungry, as plenty will be provided for all in attendance. [Wednesday 27th, 6pm EST in Hyspia] Signed, SENORA, Mariposa Murietta
  2. -=+=- THE BAGROVYY MEDVED’ MENU -=+=- [!] A Sakcharin Catering services booklet made of thick paper and stitched leather lies open to the front page in your hands. Embossed stags and bears detail the menu, alluding to the families of the wedding. A flourish of text rests upon the top line: The Bagrovyy Medved Menu. Underneath, several sections are written in Common with bold, precise strokes of ink. -=-=- Alcoholic Drinks -=-=- The Flaming Raevir This Raevir beverage is a fiery red in appearance, clasped in hand with a short, rounded crystalline glass, detailings of running bears along the rim of the glass. A particularly strong drink with quite the kick, it is made through fermentation of sugar syrup, beets, and apples. Added to the drink is that of lemon, honey, strawberries, oak bark, green tea and coffee. This heavily mixed beverage is similar to moonshine, every aspect of it like a mule's kick to the throat, taste and scent alike. The Crimson Stag This Raev beverage is held in a crystalline glass boasting the crimson stags of the Jasloviecki household detailed upon it. Vodka and coffee liqueur is mixed, before being poured over ice, a half-and-half of almond and oat milk following shortly after. A heavy cream is added, allowing one to sip past a layer of cream for a sweet and chocolate tasting beverage. The Buttery Couple Two low-standing, crystalline shot glasses would be clasped in hand. From all appearances, the first shot would seem almost akin to an iced coffee, creamy and caramel in appearance with grated tonka beans over top. It is shot back and followed by the second shotglass with whisky poured over gomme syrup, lemon juice, egg whites and liquorice bitters over ice. While the Raev shots may seem like it would taste sour entirely, it would have a rich, nutty vanilla flavor with hints of sweet and spice alike when served. -=-=-Non-Alcoholic Drinks -=-=- The Passionate Wedding This Raevir beverage is made with strawberry juice alongside boiled lingonberries, giving it a vibrantly colored appearance, clasped in hand with a crystalline flute, detailings of entwined bears and stag along the rim. Diluted with water, and sweetened with sugar and honey alike, this drink would cater to the ultimate sweet tooth among us. The Kalmyks Stag A stag-detailed crystalline glass would be clasped in hand. From all appearances, the liquid is frosty, pale and pink - and creamy as well. The Raev tea is made from a mixture of pressed green and black tea, brewed with melted butter, salt, and goat's milk. Nutmeg and peppercorn is stirred in, the sweet in appearance tea having a salty and tart taste alike. The Blooming Romance This Raev beverage is held in a crystalline glass boasting the trailing red and white colors of the joining households detailed upon it. Made with use of rye, oats and pea jelly - the appearance of this drink is a vibrant red. Redcurrants, cranberries, and cherries are boiled and added to the beverage. Three dollops of a light cream decorate the top, in which a single rose petal floats between. -=-=- Meals -=-=- The Bears Pelmeni This Raevir dish is set within a cabbage-lined bowl with detailings of running bears along the outer rim. Most similar in appearance to dumplings, this dish is dough with the fillings of salted minced beef, lamb and pork. A dollop of sour cream is found on the side, alongside that of two stuffed cabbage rolls, cabbage leaves stuffed with a combination of ground beef, pork, rice and vegetables before having been cooked in a creamy tomato sauce. This dish makes for a tangy, tender taste. The Nutty Nuptials This Raevir dish is set upon a plate with detailings of running bears and stag along the outer rim, candied ginger placed sporadically along it. The dish in question is combined buckwheat and roasted vegetables, alongside eggs, ground lamb, paprika, salt and pepper. Sauteed carrots and onions are added, before it is baked into something round akin to a patty. Butter lathers brioche bread, which may be eaten normally or used to make a sandwich with your buckwheat patty. The taste is rich and nutty alike. Strans Prancing Zakuski A bear-detailed crockery dish would be clasped in hand. From all appearances, the dish is vibrant in color, with rich purples and reds and ground cayenne pepper sprinkled over top. This Raev dish contains thinly sliced mushrooms and onions cooked in a cream sauce, cheese, and sour cream. To cut through the sheer richness, the mushrooms are seasoned with nutmeg and ground pepper and infused with white wine. Sauteed shallots add a pungent, earthy flavor as well. -=-=- Desserts -=-=- The Truffling Stag A stag-detailed cake plate would be clasped in hand. From all appearances, this truffle would appear to be rounded, powdered with sea salt and in a thin paper liner with miniature stags printed across. Sour cream, giving the truffle an appearance more akin to a cupcake, is dalloped on the top. This Raev treat is made of vanilla cookie crumbs, butter, cocoa and a little cognac. Chopped nuts are added inside, alongside lime zest. The truffle in question would be sweet and savory alike. Warsovias Feathered Cake A white feathered-detailed cake plate would be clasped in hand. From all appearances, this cake would appear akin to a delicate mousse or jell-o like in nature. Powdered white sugar decorates the sweet, in varying feathered patterns. This Raev treat is made of a whipped sour cream filling, alongside butter, heavy cream, and chocolate chips. A dollop of whipped cream is dabbled on the side, in which a bite of the cake may be dipped in.
  3. -=+=- THE MENESTREL MUZYKA MENU -=+=- [!] A Sakcharin Catering services booklet made of thick paper and stitched leather lies open to the front page in your hands. Embossed music notes detail the menu, alluding to the musical nature of the bardic festival. A flourish of text rests upon the top line: The Menestrel Muzyka Menu. Underneath, several sections are written in Common with bold, precise strokes of ink. -=-=- Alcoholic Drinks -=-=- The Violet Menestrel This Raevir beverage is a deep purple in appearance, clasped in hand with a crystalline cocktail glass, detailings of musical notes along the rim of the glass. Citrus vodka, lemon juice and a parfait liquor is combined in a shaker of ice before it is strained into the cocktail glass and garnished with a lemon spiral. An alcoholic beverage with a citrus taste. The Prancers Dance This Raevir beverage is a pale orange in appearance, clasped in hand with a crystalline martini glass, detailings of musical notes along the salt-lined rim of the glass. Lime juice is squeezed into the glass, before the spent shell is dropped in. Ice is added, before vodka and ginger beer alike fills the beverage. Floating just so within is a mint leaf, the beverage tasting sweet, tart and with that hint of mint. Flaming Samogon Bards This Raevir beverage is a fiery red in appearance, clasped in hand with a short, rounded crystalline glass, detailings of musical notes along the rim of the glass. A particularly strong drink with quite the kick, it is made through fermentation of sugar syrup, beets, and apples. Added to the drink is that of lemon, honey, strawberries, oak bark, green tea and coffee. This heavily mixed beverage is similar to moonshine, every aspect of it like a mule's kick to the throat, taste and scent alike. -=-=-Non-Alcoholic Drinks -=-=- The Kvas Torrent This bubbling Raevir beverage is light-pink in appearance, clasped in hand with a crystalline flute, detailings of musical notes along the rim of the glass. Fermented through flour, malt and dry rye bread - additions to this are apples, beets and honey. Non-alcoholic, carbonated and with a salty and savory taste alike. Mors Passion This Raevir beverage is made with strawberry juice alongside boiled lingonberries, giving it a vibrantly colored appearance, clasped in hand with a crystalline flute, detailings of musical notes along the rim of the glass. Diluted with water, and sweetened with sugar and honey alike, this drink would cater to the ultimate sweet tooth among us. -=-=- Mains -=-=- The Pelmenis Melody This Raevir dish is set within a cabbage-lined bowl with detailings of musical notes along the outer rim. Most similar in appearance to dumplings, this dish is dough with the fillings of salted minced beef, lamb and pork. A dollop of sour cream is found on the side, alongside that of two stuffed cabbage rolls, cabbage leaves stuffed with a combination of ground beef, pork, rice and vegetables before having been cooked in a creamy tomato sauce. This dish makes for a tangy, tender taste. Chicken Stroganoff Delights This Raevir dish is set within a bread bowl intent on soaking up the flavor and aroma of the dish alike, the dish edible in its entirety. Golden seared chicken breast, seared slowly for hours on end for the meat to simply melt away at a bite. Lathered in a sour cream based sauce with mustard, and seasoned with garlic powder, salt and pepper before being added to a beef broth. Drizzled over noodles, with added onions, it’d have a savory taste. The Nutty Bard This Raevir dish is set upon a plate with detailings of musical notes along the outer rim, candied ginger placed sporadically along it. The dish in question is combined buckwheat and roasted vegetables, alongside eggs, ground lamb, paprika, salt and pepper. Sauteed carrots and onions are added, before it is baked into something round akin to a patty. Butter lathers brioche bread, which may be eaten normally or used to make a sandwich with your buckwheat patty. The taste is rich and nutty alike. -=-=- Snacks -=-=- Menestrels Pecan Cheesebites This Raevir snack is speared upon a cinnamon stick, leaving the snack to be edible in its entirety. A rounded ball of cheesecake is layered with caramel over a graham cracker crust, and a second layer of toasted pecans before having been wrapped in a rich, luscious chocolate. Dark chocolate chips are sprinkled over the sweet treat for good measure, the drizzled caramel keeping them in place. The Raevir snack is sweet and tangy alike in taste. Passions Orange Mousse This particular Raevir snack is in a crystalline shot glass with detailings of musical notes along the outer rim. Within the glass is a decadent mousse, made with chocolate chips, sugar and sea salt. The dessert is chilled and airy, light-weight save for the heavy cream added in three dollops above. Orange zest is grated over the dark chocolate treat, giving it the tart combination to the sweet and tart dessert.
  4. THE COMING-OF-AGE TRIAL OF MARIJA ODILIA COLBORN Published from the Viscounty of Venzia ISSUED ON THE 11TH OF WZUVAR AND BYVCA, 480 E.S. O’ GUD, VOR HJELP I GYNE ERE, As a rite of passage for Colborn children, we must complete the “Vaskr” in preparation for “Nattrvaskr” - the ceremony in which youth is washed away to make way for adulthood. The Vaskr, or washing, is a trial in honour of one of House Colborn’s chosen Patron Ancestors. Upon reviewing the list of Patron Ancestors, I connected most deeply to Mira “the Brewmistress” Warnek-Colborn who brought her expert brewing techniques from Savoy to the House of Colborn. As a child, I frequently found myself too ill to venture outside and learn about the world. Instead, I learnt to understand and express myself by learning and practicing recipes with my Mother and Grandmother’s guidance. Such has become my cornerstone and, until now, these old recipes have been sequestered within the halls of Venzia away from the eyes of outsiders. Therefore, after discussion with my Cousin, Viscount Carolus Colborn, we have decided that I shall make and record several historic Scyfling recipes and prepare them for publication herein. The hope is to spread knowledge of Scyfling practices to the remainder of Hanseti-Ruska and the world at large. MEASUREMENTS Cup - Small drinking cup Large Spoon - Soup eating spoon or large eating spoon Small Spoon - Small dessert spoon or teaspoon SIDE DISHES CUCUMBER SALAD is a refreshing side dish that can be paired with almost any type of meal. Some people use it to refresh their pallet and others use it to marry the meal together. It is very simple to make, but very traditional. INGREDIENTS 2⁄3 Cup - Vinegar 2⁄3 Cup - Cold Water 3 1⁄2 Large Spoon - Sugar 1⁄2 Small Spoon - Salt 1⁄4 Small Spoon - Pepper DIRECTIONS Thinly slice the cucumber and add it to a bowl. Add the vinegar, water, sugar, salt, and pepper into the bowl to finish the dressing for the salad and finish with a bit of parsley. SETTEKAKE BREAD is a traditional yeast-leavened flatbread cooked with a griddle or pot. It has a golden-brown exterior and a soft interior and is best eaten right off the heat with some butter or brown cheese. INGREDIENTS 1 Cup plus 2 Small Spoons - Milk 1 Cup plus 2 Small Spoons - Water ¼ Cup - Butter 7 Cups - Flour 2 Ounces - Fresh Yeast 1 Small Spoons - Salt DIRECTIONS Warm the milk with a small saucepan with the water and butter on a medium heat until the butter has melted and the liquid is warm to the touch. Add the yeast into the mixture until fully combined. Take it off the heat, but keep it near the stove to keep warm. In a bowl add the flour and salt then add the milk mixture. Mix it with a spoon until it becomes a crumbling mixture then start to knead it until it becomes a soft and pliable dough.Fold the dough into a ball and put a light towel over it to rest for forty-five minutes. Or until double the size. Roll the dough out onto the counter and divide it into ten equal pieces. Roll out each piece to make a circular shape that is about the size of your palm and as thick as up to half way up the digit of your finger. Cover with a thin towel as you finish them off and prepare a cast iron griddle or a cast iron pot to a medium heat. Take the dough from under the towel one by one and place them onto the heated surface for five minutes or until golden and cooked through. Serve warm with your choice of toppings or as is. SPRING MASHED POTATOES are excellent side dishes for a large variety of meals, from stew to cabbage rolls and whatever your heart desires. It is refreshing and yet very filling bringing dishes together one spoonful at a time. INGREDIENTS 1 ½ lbs. - Potatoes 3 Large Spoon - Salted Butter 1 Cup - Milk Salt and Pepper to Taste 1 Cup - Green Peas 1 Bunch Dill, chopped 2 Spring Onions, chopped DIRECTIONS Wash, skin, and cube the potatoes and add them to a pot of water setting that to medium-high heat and bring that to a boil. Let it simmer for fifteen minutes or until soft using a knife or fork. Remove the water from the potatoes and begin to mash it to your liking along with milk, butter, salt, pepper, and dill. Serve with spring onions on top. MAIN DISHES LOHIKEITTO is a salmon soup that is claimed to be most delicious! This soup is made with simple ingredients and yet is enriched with robust flavors as each item heightens each other to a humble meal. It is perfect to share with many people or for a family gathering. INGREDIENTS 4 Medium - Potatoes 1- Carrot 1 - Leek 1 lb - Smoked Salmon 7 Cups - Fish Broth 1 Cup - Cream 1 Pinch - Coriander 1 ½ Pinch - Salt 1 Pinch - Pepper ⅓ Cups - Dill DIRECTIONS Wash the potatoes before peeling them and dicing them into four cubes. You should have a total of sixteen by the end of that. Prep the carrot by peeling it and chopping them up and then the leek by thinly slicing it. Add to one iron pot the fish broth, salt, pepper, and the chopped vegetables. Bring it to a boil and let it simmer for fifteen minutes before testing the potatoes with a fork or knife. If it is soft enough then lower the heat and add the cream and cut up the smoked salmon into chunky bits. Stir it all together and let it cook for an additional fifteen minutes to let the flavors marry. Finish off with the dill on top while serving. This is paired well with red wine and a day’s old bread. SOSEKJØTT is a comforting dish with chunks of beef married with onions and bay leaf that is usually paired up with spring mashed potatoes, boiled potatoes, vegetables, or even lingonberry sauce. It is meant to be a comforting type of food that not only gives you a full belly, but also fills your soul. Perfect to fight off those chilly nights. INGREDIENTS 2.2 lbs - Shoulder Steak 1 Large - Onion 6 Large Spoons - Butter 5 Large Spoons - Flour 4 Cups - Beef Stock 1- Bay Leaf 1 ½ Pinch - Salt and Pepper DIRECTIONS Cut the steaks into bite sized chunks and prepare a cast iron pot with a spoon of butter and medium heat. Season well with the salt and pepper as the butter melts. Once it is bubbling, add the meat in batches to brown on every side. Use more butter as needed to make sure the meat doesn’t stick to the pot. Once done, remove the meat and place it onto a plate near the stove to rest and keep warm. In the same pot add the six large spoons of butter into the pot and once melted add the flour. Whisk it well to avoid burning it. The darker the mixture is the darker the stew will be. Then slowly add the beef stock in small batches whisking to combine it all. Add the meat back into the mixture and cut the onion into wedges only to add that as well with the bay leaf. Bring the mixture to a simmer and place the lid onto the pot letting it cook for two hours. Once the meat is tender after, remove the lid and let it simmer for thirty minutes more. While doing this you can prepare your side dish of choice. At the end you are left with a thick meat stew you and your family can enjoy. CABBAGE ROLLS are made with fatty types of meats whether it is pork, beef, or lamb depending on the time of the year. This is usually paired with a gravy and lingonberry jam which is traditional with the sides of mashed potatoes and cucumber salad. It is a comforting type of food that can be made year round with savory notes of flavor that anyone can enjoy. INGREDIENTS Cabbage Rolls 1.1 lb. - pork neck 1 small spoon - salt ½ small spoon - pepper ½ small spoon - nutmeg 2 small spoon - grated ginger 1 cup - milk 2 - Egg whites ¼ Cup - cauliflower, cut in pea sized pieces 1 large spoon - chopped parsley 6 - big cabbage leaves, boiled for 2 minutes DIRECTIONS Choose the meat with the most fat and mince it. It is important that the meat and milk is cold and hasn't been previously frozen. Use a mortar and pestle to grind the meat with the salt, pepper, nutmeg, and ginger into a sticky farce. Then transport it to a bowl and slowly add the egg whites with the milk until combined and fold in the cauliflower. Divide the mixture into six onto the cabbage leaves and fold the leaves into a roll. Put it into a cast iron pot with a half of a cup of water and cover with the lid to cook for forty minutes in the oven. CONDIMENTS BROWN SAUCE INGREDIENTS 1 ½ Cups - Beef Stock ½ Cup - Cream 1 Small Spoon - Butter 3 Pinches - Flour DIRECTIONS In a saucepan add the beef stock and bring it into a simmer then slowly add the butter to incorporate until it melts and the flour. Whisk thoroughly to make sure there are no clumps and then add the enriched cream slowly so as to not scald it. Whisk to combine it fully and let it thicken up slightly. Once done, set it to the side to cool off. LINGONBERRY JAM INGREDIENTS ½ Cups - Fresh Lingonberries ½ Small Spoon - Water ½ Cup - Sugar DIRECTIONS In an iron pan add the sugar and water in medium heat and until the sugar dissolves. Add the lingonberries and incorporate it well with the syrup. It is okay to smash some of the berries, but cook them until soft. DESSERTS LINGONBERRY CURD is something that is close to my heart personally. It is perfect for cake fillings and in pies too. Also perfect for any other sweets you'd like or even by itself. It gives off a citrus taste with it also not being too sweet. INGREDIENTS ½ Sheet - Gelatin 1 ½ Cups - Frozen Lingonberries 1 Cup - Sugar 2 eggs + 1 Egg Yolk ⅔ Cup - Butter, Diced DIRECTIONS To start off, place the sheet of gelatin into a bowl of cold water. Let it sit to the side to soften and gather your berries into a mortar and with the pestle crush the berries into a puree and put them into a saucepan. Add the sugar to the pan and heat it up to medium heat until the sugar dissolves, make sure to stir as to not burn the berries or the sugar. In another bowl pour the eggs into it and whisk until incorporated properly and then slowly pour the lingonberry over the eggs while stirring as to not over cook the eggs. You want it to be a completely smooth curd so you may have to use a sieve. Pour the mixture back into the saucepan and onto the heat. Stir until you notice it is thickening. Once thickened, pour it back into the bowl and add the gelatin and stir until dissolved. Let it cool off to about the temperature to melt butter. Add the butter bit by bit and stir it into the curd until completely melted. Keep this in a cool enclosed area and it should last about a week. BUTTERCAKE is almost as much butter to flour and it has the consistency of a sugar cookie, but also in the form of a cake. This cake is perfect with some coffee or tea with a side of lingonberry curd. This recipe is made differently than normal by adding zest and orange extract. INGREDIENTS 1 Cup - Butter, softened 1 Cup - Sugar 1 - Egg, Room Temperature 1 Small Spoon - Vanilla Extract 1 Small Spoon - Orange Extract 2 1/3 Cups - Flour 1/4 Small Spoon - Salt EGG WASH: 1 - Egg 1 Small Spoon - Water DIRECTIONS Start by heating the oven and butter a shallow cake pan and place baking paper to line the whole pan. Whisk the butter and sugar together until light and fluffy and add the egg into the mix until combined. Lastly mix the flour, salt, and orange zest with extracts until the dough becomes thick like a cookie dough. Transfer the dough into the prepared pan, and spread evenly. The trick for that is to use baking paper to smooth it out by hand. Once done add the egg wash and add the cross hatch markings with a fork. Bake the cake for thirty minutes or until the wooden pick inserted in the middle of the cake comes out clean. Let it cool and enjoy. RØMMEGRØT is a pudding that is eaten usually for the holidays but can be enjoyed whenever. It is a comforting side dish that can be served with crackers and some milk or can be topped with cinnamon sugar and some melted butter. INGREDIENTS 4 Cups - Milk ¾ Cup - Flour ¼ Cup - Sugar ⅛ Small Spoon - Salt ½ Cup - Salted Butter, Plus More for Serving Cinnamon Sugar DIRECTIONS Using a large saucepan with medium heat, pour in the milk and stir it so often as to not burn it. While the milk is heating up, gather a bowl and whisk up the flour, sugar, and salt to set aside and prepare the butter in a small saucepan to melt, after that turn off the heat. Don't forget to check on the milk while doing this. Once the milk warms up below a simmer, add the flour mixture and butter to combine into a thick paste. Then stir constantly until the milk mixture boils. Once it does take it off the heat and let it cool for about five minutes only to stir often. Gather some bowls and serve with melted butter and cinnamon sugar. The more the better! DRINKS EGG COFFEE is a special way to drink coffee. It is smooth and creamy, often perfect for a dessert drink or even a morning brew for a special occasion. It is simple and you can add as much sugar to your liking. INGREDIENTS 4½ Quarts - Cold Fresh Water 1½ Cups - Coffee Grinds 1 - Egg White ½ Cup - Cold Fresh Water As much sugar to your liking DIRECTIONS In a deep pot pour in 4 1⁄2 quarts of water and bring that to a boil. Add the coffee grinds along with the egg whites and shell into a mixing bowl to combine into a thick grainy paste. Add it to the boiling water and continue boiling. After it is done brewing, remove from the heat and let it cool off for a few minutes and slowly add half of a cup of cold water to settle the grounds. Strain and serve in large mugs. GLØGG or mulled wine is a lovely warm surprise. It is a spiced wine that is packed with a lot of flavor giving off a holiday taste though can be drinked throughout the year. It is often served with dessert with a cinnamon stick, oranges, raisins, and all the goodies inside of the mixture. INGREDIENTS 1 ½ Cups Aquavit ½ Cup Raisins 8 Dried Figs, Quartered 3 Cinnamon Sticks 10 Green Cardamom Pods 2 Small Spoons - Whole Cloves 1 Star Anise 2 - Oranges, Sliced 1 Bottle Dry Red Wine 2 Small Spoons - Sugar ¼ Cup - Blanched Almonds DIRECTIONS In a large jar add the spices, fruits, almonds, and aquavit and close the lid. Store it for twelve hours stirring occasionally. Then in a medium sized saucepan add the wine, sugar, and the jar mixture to it and bring it to a very low heat on the stove. Don't let it boil or simmer as that would cook off the alcohol. Do this for a half of an hour or so and serve warm. ENDING NOTES With this being the conclusion of my first cookbook, I have decided to pen additional recipes in the future with more challenges and more stories to come with each dish. My Coming-of-Age Trial has become, through the experience, my cornerstone of cooking and baking. I wish to thank and bless the Spirit of Mira Warnek-Colborn for being my inspiration. Thank you for reading. I hope others try out these dishes for themselves and enjoy them, and they are encouraged to direct any concerns my way. SKRALI VOR GUD, Her Ladyship, Marija Odilia Colborn Her Ladyship, Anabel Elia Colborn, Keeper of the Book, Scribe of the House of Colborn
  5. Origin Dewberries, also known to the Dark elves as "Lunar Berries", is a form of bio-luminescent flora native to the deep caves of Nor'Asath. Both the flowers and the berries themselves have a great many purposes, but the plant itself is few in numbers. General Facts Dewberries thrive deep underground where light is little but water is plenty, and can thrive in any space that has bio-luminescent algae, water, and darkness. If given time, one will see the single flower of the Dewberry plant open and produce a yellow light on each stamen end that, if seen from below, looks like a small cluster of stars. Farmed plants will never have as brilliant a light due to the algae never having all the natural nutrients they need and the possibility of multiple plants being grown in the same area. If natural light is brought upon the plant, all color will recede and the plant will die in a few minutes if not put back in the shadows, however, light produced from other plants, animals, or fire do it no harm. Uses - Perfumes made out of the petals themselves will have a scent that reminds one of the night air, crisp and with a bite. - Cooking with both the flower, leaves, and berries is highly recommended, if cooked correctly the berries themselves add a nutty flavor to most meats while adding a berry flavor when sugar is present. The leaves act as a spice leaf, to be added only when cooking and never eaten. When added to low and slow cooking Dewberry leaves add a herbal and slightly floral scent. The flower petals do not add anything to cooking except when dried up and ground into a powder, when in this powder form the petals act like a spice, imparting a soft heat. - If the stem is ground down into a paste, it can be used for a basic surface level numbing agent. Perfect for scratches, itchiness, and all other sorts of small injuries; though much more mild in effect than herbs specialized in such a role. Redlines; -Dewberry plants, while mildly effective in medical use, are not as effective as other herbs in specific roles; acting as a mild remedy. -Dewberry plants are player-signed, and do not require ST signature. -Dewberry plants are not noded. -Dewberry plants may not mask the taste of something which would otherwise offput it (Such as a lore-approved poison or curse, unless otherwise stated in the lore-approved poison/curse's lore.) -Dewberry plants do not have any alchemy signs or symbols.
  6. A leather-bound tome lies unattended. The pages are stark and clean, suggesting a recent publishing, or attempts at preservation. You pick it up, curious at the title- what are Long Pigs? The answer is likely not what you hoped. To Cook a Longpig Authored by Barbog, Grubgoth of the Iron’Uzg Translated by the Orcish Cultural Revival And Purity project (OCRAP) For too long, brothers and sisters of the Uruk-hai have been left in the dark by the master butchers and Grubgoths of Uruk society. Perhaps these were never meant to be left secret, or forgotten by the masses, but as times and traditions change, so too has our knowledge of the past. Whilst many brothers may still seek out and butcher the longpig like in days past, there is a distinct lack of etiquette about it, and the dishes prepared (if they can even be called such) featuring longpig are woefully inadequate at best, and a slap in the face of Glutros at worst. I shall do my part in redeeming my misguided brothers, sisters, and any who fancy a decent meal of the most coveted meat. TO BUTCHER A LONGPIG As we all know, there are many types of longpig in the world. From the gamey, lean cutlets of the Mali, to the chewy gristle notable in Dweddish meat. Each variety of longpig brings unique textures and exotic tastes to any dish, but all maintain similar anatomy- and thus, similar cuts. Below is a detailed sketch, drafted by a close friend and confidant- whom I paid in meals, of course! The following parts have been carefully labelled and separated on the drawing; Head, ears, jowl, snout, neck, blades, shoulders, hock, back-fat, arms, hands, ribs, flank, belly, loin, rump, lower hock, leg, shank, and feet. Please take careful note of abnormal, non-descendent races. As one might expect, the belching Wonk or the limber Hou-Zi will undoubtedly be cut differently, as their anatomy grows further from traditional longpig cuts. The Musin shan’t be more than a snack. TO MAKE A MEAL OF LONGPIG Whilst cooking the meat itself is none too dissimilar from a hock of lamb or pig belly, one must be careful when selecting your sides! Longpig has a very distinct tone, and, due to its exotic nature, should not be wasted on unfitting dishes. My personal recommendations are as follows: HUMAN - As time-tested-and-true as beef or pig itself. While certainly a cut above livestock, if not just for the hunt involved in procuring this meat, I personally feel that you have better options. Truly, Longpig is meant to be a rare delicacy, and the abundance of humans leave this rather paradoxical- and the tastes and textures themselves are certainly nothing to write home about. If you were to create a barbaric or uncultured dish, then human meat suits perfectly. Burgers and bacon, perhaps, but leave serving longpig before a king to the Mali or Kha. ELF - As much as they may protest when alive, when you get down to the fundamentals- the flesh itself- they’re really all quite similar. Indeed, the tender, gamey, supple meat of the Mali are among my favorite dishes. I cannot speak highly enough of the feasts I have turned the odd botanist or researcher into. Perhaps it is their natural femininity, or their inclination to bookish things, but elves have an unrivaled, juicy tenderness. The finest of red wines, and the most expensive, outlandish sides could never be enough to compete with the meat itself- but perhaps they may make it better by comparison. DWARF - As the stout, tough race toils hard in their mines and are born with muscles taut as stone, so too is this reflected in their meat. If you wish to cook evenly and deeply with this longpig (or shall we call them shortpig?) , then a good tenderizer and elbow grease is required. I can assure you, though, that they make a most excellent brisket if you do, and there is no better iteration of pulled longpig meat, than that painstakingly torn from the Dwed. HALFLING - While it wounds me as a friend of the Weefolk to have to record an entry that may be mistaken as encouraging their slaughter, I only do so in the highest regard as an objective chef. They are, as one may expect, quite similar to the flesh of the human that some allege they originate from. They have more ‘earthy’ notes to them, which some have suggested come from the divergence of ancestry. This pairs well with heady beers and hard liquors. Should you come across the meat of the half-men, I can only suggest one thing; avoid the feet. They are tough, covered in calluses many, many layers deep, and unlike shucking a clam, does not reward you with good grub. WONK - Their anatomy is, quite simply, repulsive to most casual consumers. Even the meat itself is slick and slimy, and the only cure is to char it into a brick- a cardinal sin that no true cook should ever commit. You have two options when it comes to the Wonk as longpig. You may either attempt to recreate certain seafood dishes with Wonk meat, leveraging that sliminess as one might the slippery raw squid, or slick watery vegetables. This, in my opinion, is the best choice for most of the Wonk’s body… except for their hock, leg, and shank. These are fatty and have a texture somewhere between soft fish and poultry. Best when sauteed and stewed! Fun fact: Wonk legs do not stiffen up as fast as most animals upon their demise, and may even twitch when heated up in cooking! HOU-ZI - An odd choice- and I say that proceeding the Wonk! Whilst there are similarities between the Hou-Zi, and races such as halflings and humans, they are an entirely different beast- No offense to Hou-Zi intended! Truly, they ought not be hunted for their meat, as it is rather bland and chewy in the most unpalatable way. Instead, the true delicacy of the Hou-Zi is in the mind… And I say that in the most physical sense. Chilled Hou-Zi brains. Do not question it, merely enjoy it. KHA - Whilst Kha are very few and far between these days, I would argue that only makes the already-exotic taste of the meat feel only that much more so! Truly, in days where Kha would roam our borders in droves, were days where the Ilzgûl blessed our civilizations. There is something so… utterly indescribably, in the juices of Kha meat. I cannot stress this enough- this meat NEEDS to be served rare, if not raw. Any dangers of undercooked meat are well worth the suffering when beer-basted Kha precedes it. MUSIN - Musin themselves have little meat, and are best served as a side of their own. However, should you find yourself with many little mouse-meals, you may find that they are best incorporated as half-dish. Meals such as a mushroom-and-musin kebab, or a chunky stew, would be a wonderful use for these little snacks. SEZZIKBEKK - While their bodies are quite unappealing at first glance, they hold much meat in their more ‘avian’ parts- the thighs, breast, and (on some specimens with less-twisted appendages), wing-meat. Whilst these may be used as a replacement for more common fowl, such as chicken or partridge, they truly shine when deep-fried. Indeed, while I find few things more delicious in this world than Krugtucky Fried Chicken, I have found their equal in Fried Sezzikbekk. TO PLATE A LONGPIG This will, of course, vary by the meat itself, and how you cook it. Humans, halflings, dwarves, and the like will be suitable as plain affairs- one would not be remiss to see human sliders on a plain ceramic tray, and for good reason. For more ‘exotic’ meats, then rest assured, I recommend firmly to play this up in their presentation. Sauteed wonk with a smooth Teriyaki sauce, Musin kebabs wrapped in palm leaves with carefully-threaded skewers connecting the cutlets, and Deep-Fried Sezzibekk stacked like a tower, with garlic powder and shredded kaktuz sprinkled from high above. All of these are presentations I have seen with my own eyes, and they never cease to entertain and enthrall even the most well-fed of critics. Go with your intuition here, but I must repeat from earlier; do not waste your longpig. The taking of a life is much more special here- a cow or chicken are penned and dumb, and the act of bringing one to your table is of absolutely no note. The battle that wins you a prime dish-to-be of longpig, however, means that the meat itself deserves a higher level of respect. Perhaps you may attempt to recreate aspects of that very battle in your plating, but at the very least it makes an entertaining story to share. AFTERWORD Whilst my advocacy for the consumption and proper preparation of longpig cannot be understated, I do not intend for this book to inspire my brothers and sisters to become butchers for the sake of sport. It is the very act of a well-fought battle that makes the meat taste that much more succulent, the comedy of serving a belly cut deep by your friend’s arrow, that is to truly ‘make the meal’. To turn them into common chattel is right-out. Livestock has grown complacent, boring, and dare I say, a turn-off to many chefs. Respect the intent behind serving longpig, by not abusing the source the Ilzgûl have so generously provided. They are the sustenance after a battle, not some simpering beast to be penned and bred for grub alone. But, above all else; Cook well, my friends. -Barbog
  7. A single hand made paper sign hangs on the wall of most cities and towns. It Reads Now Open in Sutica, Squishy's General Farming Goods, located at district house 5. For all your Farming Goods come on down to Squishy's General Farming Goods and find Jace Kellian. We sell Crops, plants, Farming tools and even pot(s), Everything you need in your farm Hire Jace to Farm your land Contact us to be your supplier for crops
  8. *There would be flyers posted on walls around populated areas, hoping to catch the eyes of a tome seller* "I, Arabella Rosalie Delevoye, am searching for cooking tomes so i may start a collection and learn from such. I have a reasonable amount of money but not much. If you have said Tomes please bird me so we may discuss prices and such. I'd be happy to pay half in lumber or produce for i have such, but this is just a suggestion, for i will pay in minas if possible" ~Arabella Rosalie Delevoye
  9. Introduction Where to cook? You can't cook with just your hands! Food isn't made from air. Cooking is not done magically! 2) Wash your hands! I wouldn't want to eat the food cooked by someone who recently killed a zombie with annoyance, somehow scaled a mountain to cut travel time, entered an ancient crypt (think of the dust!), etc. Example: 3) Then you would take the ingredients out of their storage, prepare the food, and then cook the food. Easy! But make sure you type out detailed sentences while making your dish! Example: 4) Make sure you emote the smells that would come from the food you made. It greatly adds to the atmosphere of the kitchen and surrounding areas. People also enjoy to smell the emotes and respond with their own emotes, adding to roleplay. Examples: Fancy as f***. Do you even cook, bro? IMAGINATION~ But I don't know how to actually prepare food? Conclusion Thanks for reading!
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