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"Everyone loves pie!" -Some fat prince in Aaun Slawa hungry friends! Enswerp is thrilled to announce our highly anticipated Pie Day extravaganza! Join us in celebrating the art of pie-making, where each slice tells a story of tradition, flavor, and community. Indulge your senses as the enticing aroma of freshly baked pies fills the air, promising an experience like no other. From sweet to savory, our local bakers will showcase their skills, offering a tantalizing array of pies that will surely delight your taste buds. But Pie Day is more than just a feast for the senses. It's a day to come together as a people, to share in the simple joy that a perfectly baked pie brings. So mark your calendars and join us for a day filled with delicious treats, warm smiles, and unforgettable moments. With a wide choice of fruit fillings, from classic apple and cherry to exotic mango and passion fruit, and a variety of crust types, including flaky puff pastry and buttery shortcrust, there will be a delectable sweet treat to satisfy every taste at the day! Friends can look forward to exploring a world of flavors and textures, ensuring that Pie Day will be a delightful taste adventure for all who join us! Have no fear, for Pie Day welcomes all brave pie seekers from far and wide! Do you possess the iron stomach and insatiable appetite needed to conquer the sweet pie eating contest? Then step right up and test your mettle! The champion of the day's contest will not only earn the esteemed title of "Prince of Pie" but also take home a bounty of a dozen pies and 50 coins as a token of their gastronomic triumph. So gather your courage and appetite, and join us for a day of feasting, fun, and the chance to claim the ultimate pie lover's prize! A small signup fee of 3 mina shall go towards the bakers of the day in appreciation! Enswerp Pie Day will be this Thursday, March 14th at 5est Come join the Enswerp Discord for weekly events and daily fun! Enswerp Discord HIS ROYAL HIGHNESS, Charles Alstion, The Lord of Alba Bailiff of Enswerp, Knight of the Circle of St. Godwin Captain of the Brigade, Patriarch of Nowak, Handsome Mustache Man, Single

Lechitic Cuisine “One cannot think well, love well, sleep well, if one has not dined well.” -Unknown Cuisine is often regarded as a narrative of the land, a reflection of the lives of its people, both past and present. Through the centuries, the culinary traditions of Lechia have evolved, influenced by its history, geography, and the diverse culture that have left their mark on its cuisine. We hold these dishes and techniques in high esteem, aspiring to preserve and transmit them in their original form. Each dish carries with it a story, a connection to the land and the people who have cultivated it. Join us in celebrating the rich tapestry of flavors, textures, and aromas that define the cuisine of Lechia. Let us honor the past while embracing the future, ensuring that these culinary treasures continue to be cherished and shared for generations to come. [!]A Depiction of a Lechian Celebration A beloved staple of Lechian cuisine, consisting of dumplings made from unleavened dough typically filled with various savory or sweet fillings. These fillings can range from options like potato and cheese, sauerkraut and mushroom, or meat. The dough for pierogi is made from flour, water, and sometimes eggs, resulting in a soft and slightly chewy texture when cooked. After rolling out the dough, it is cut into rounds, filled with the desired filling, and then sealed by crimping the edges together to form a semi-circular or crescent shape. Pierogi can be boiled, steamed, or fried, depending on personal preference and the specific recipe being used. Once cooked, they are often served hot and may be topped with a variety of garnishes such as melted butter, soured cream, fried onions, or bacon bits. also known as "cabbage rolls," is a traditional Lechian dish that consists of cooked cabbage leaves wrapped around a filling typically made of ground meat (often pork or beef), rice, onions, and spices. The filled cabbage rolls are then baked or simmered in a flavorful tomato-based sauce until the cabbage is tender and the filling is cooked through. The process of making golabki involves carefully removing the cabbage leaves from the head of cabbage, blanching them in hot water to soften, and then filling each leaf with a portion of the meat and rice mixture. The cabbage leaves are then rolled up tightly, enclosing the filling, and placed seam-side down in a baking dish or pot. Once all the cabbage rolls are assembled in the dish, a rich tomato sauce is poured over the top, ensuring that the golabki are moistened and flavored during cooking. The dish is then baked in the oven or simmered on the stovetop until the cabbage is tender and the flavors have melded together. is a dish renowned for its rich flavors and hearty ingredients. This flavorful stew is typically made with a combination of sauerkraut, fresh cabbage, various meats such as sausage, bacon, and sometimes beef or venison, as well as mushrooms, onions, and spices. The preparation of bigos often involves cooking the sauerkraut and cabbage with the meats, onions, and mushrooms in a large pot or Reinmaren oven. The dish is simmered slowly over low heat, allowing the flavors to meld together and develop into a complex and savory stew. One of the unique aspects of bigos is its versatility, as recipes can vary greatly depending on regional preferences and family traditions. Some variations may include additional ingredients like tomatoes, prunes, or even red wine for added depth of flavor. is a dish consisting of boneless pork loin that is tenderized, breaded, and fried until golden brown and crispy. The pork loin slices are typically pounded with a meat mallet to achieve a thin and uniform thickness, ensuring even cooking and a tender texture. To prepare kotlet schabowy, the tenderized pork loin slices are seasoned with salt and pepper, then dipped in beaten eggs and coated with breadcrumbs. The breadcrumbs adhere to the meat, creating a crispy and flavorful outer layer when fried. Traditionally, kotlet schabowy is shallow-fried in hot oil until the breadcrumb coating is golden and the pork is cooked through. The result is a succulent and juicy pork cutlet with a crunchy exterior. Kotlet schabowy is often served hot as a main course, accompanied by mashed potatoes, boiled potatoes, or a variety of salads. also known as Lechian minced meat cutlet, is a traditional dish popular in Lechian cuisine. It consists of ground meat, typically beef or pork, mixed with onions, garlic, eggs, breadcrumbs, and various herbs and spices such as salt, pepper, and marjoram. The mixture is formed into patties or cutlets, which are then pan-fried until golden brown and cooked through. Kotlet mielony is a versatile dish that can be enjoyed as a main course, served with mashed potatoes, boiled potatoes, or rice, and accompanied by a side of pickles, sauerkraut, or salad. It is a staple in Lechian life, often prepared for family gatherings, holidays, and special occasions. is a dish typically consisting of tender chunks of beef or pork stewed with onions, garlic, bell peppers, and a rich tomato-based sauce flavored with paprika and other spices. The key to a delicious gulasz lies in the slow cooking process, allowing the meat to become tender and absorb the flavors of the sauce. Some variations of gulasz may also include ingredients such as potatoes, carrots, or mushrooms, adding depth and texture to the dish. Gulasz is often served hot, accompanied by a side of rice, noodles, or bread. It is a comforting and satisfying meal, perfect for warming up on cold days, and is enjoyed by families and friends alike across the region. is a general term used in Lechian cuisine to refer to a variety of traditional dumplings or noodles. These dumplings can come in various shapes, sizes, and textures, and they are often made from simple ingredients such as flour, water, eggs, and salt. Kluski can be served as a side dish, a main course, or even incorporated into soups and stews. One popular type of kluski is "kluski Reinmarskie", which translates to Reinmarian dumplings. These dumplings are typically made from grated raw potatoes mixed with flour and sometimes eggs, resulting in a dense and chewy texture. Kluski reinmari are commonly served with savory sauces or meats and are a staple dish in the Lechian home. Another well-known variation is "kluski kładzione," which are drop dumplings made by spooning batter directly into boiling water. These dumplings are light and fluffy, similar to Waldenian spaetzle, and are often served with butter, gravy, or sautéed onions. are a type of dumpling, similar to Kluski, but typically rounder and denser. They are made from mashed potatoes mixed with flour and often stuffed with a savory filling such as seasoned ground meat, mushrooms, or cheese. Pyzy can be boiled or steamed until they are cooked through and tender. The preparation of pyzy involves forming the mashed potato dough into small balls, then flattening each ball to create a round disc. A portion of the filling is then placed in the center of each disc, and the dough is carefully sealed around the filling to form a dumpling. Once assembled, the pyzy are cooked in boiling water until they float to the surface, indicating that they are ready to be served. They are typically enjoyed hot, often accompanied by a topping of melted butter, sautéed onions, or a dollop of sour cream. are dumplings made from a simple dough typically consisting of flour, water, eggs, and sometimes a pinch of salt. These dumplings are versatile and can be filled with both sweet and savory fillings, depending on preference and regional variations. One popular version of knedle is filled with a sweet filling such as plums, apricots, or other fruits. The dough is rolled out, then wrapped around a pitted fruit, forming a dumpling. The dumplings are then boiled until cooked through, and often served with melted butter, breadcrumbs toasted in butter, and a sprinkle of sugar. Savory knedle are also common, filled with ingredients like seasoned ground meat, mushrooms, or cheese. These are prepared in a similar manner, with the dough wrapped around the filling and then boiled until tender. Savory knedle can be served with gravy, sauce, or simply with melted butter. are traditional meat rolls or roulades made with thinly sliced beef or veal that is pounded flat and then rolled up with a savory filling. The filling typically consists of a mixture of ingredients such as sautéed onions, mushrooms, bacon, pickles, and mustard. To prepare zrazy, the beef slices are first tenderized by pounding them to a thin, even thickness. Then, the meat is seasoned with salt and pepper and spread with a layer of the filling ingredients. The meat is then tightly rolled up, enclosing the filling inside. After rolling, the zrazy are typically seared in a hot pan to brown the outside and lock in the flavors. They are then braised or simmered in a flavorful broth or sauce until the meat is tender and the filling is cooked through. Zrazy can be served hot as a main course, often accompanied by mashed potatoes, boiled potatoes, or noodles, and a side of vegetables or salad. translated as "beans Reinmaren-style," is a popular dish with a name that suggests its origins might be influenced by Reinmar, a region in Haense. Despite its name, it's a hearty Lechian bean stew typically made with white beans, smoked bacon or sausage, onions, carrots, and tomatoes. To prepare fasolka po reinmarsku, the beans are usually soaked overnight to soften them, then cooked until tender. Meanwhile, onions, carrots, and sometimes garlic are sautéed in a pot until they become fragrant and slightly caramelized. Smoked bacon or sausage is often added for flavor and depth. Once the vegetables and meat are cooked, they are combined with the cooked beans in a pot. Crushed or diced tomatoes, along with broth or water, are added to create a flavorful base for the stew. The stew is then simmered gently until the flavors meld together and the stew thickens slightly. is a simple and delicious dessert or side dish that combines cooked rice with sweetened apples and warming spices. It's a comforting and versatile dish that can be enjoyed as a dessert, a snack, or even as a breakfast option. To prepare ryż z jabłkami, short-grain rice is typically cooked until tender in water or milk, along with a pinch of salt and sometimes a splash of vanilla extract for added flavor. Meanwhile, apples are peeled, cored, and thinly sliced or diced. The apples are then cooked in a separate pot with butter or oil, sugar, cinnamon, and sometimes a splash of lemon juice or zest until they are soft and caramelized. Once the rice is cooked and the apples are tender and fragrant, they are combined together and gently stirred until well mixed. The dish is often served hot, although it can also be enjoyed cold. Some variations may include additional ingredients such as raisins, nuts, or dried fruit for added texture and flavor. is a dish that consists of two main components: barszcz, a beetroot soup, and uszka, small dumplings typically filled with mushrooms or meat. It's a beloved dish often served during Krugmas Eve dinner, but it's enjoyed throughout the year as well. Barszcz, the beetroot soup, is made by simmering beets, onions, carrots, and sometimes other vegetables in broth until the flavors meld together and the soup takes on a deep red color. The broth is then strained to remove any solids, resulting in a smooth and flavorful base for the soup. Some variations of barszcz may include the addition of sour cream or vinegar for tanginess. Uszka, the dumplings, are made from a simple dough consisting of flour, water, and sometimes eggs. The dough is rolled out thinly, then cut into small squares. Each square is filled with a savory mixture, typically made from minced mushrooms or meat seasoned with onions, garlic, and spices. The edges of the dough are then sealed together to form small dumplings resembling "little ears" aka uszka in Lechian. Once both the barszcz and uszka are prepared, they are combined in a bowl, with several dumplings added to each serving of soup. The result is a comforting and flavorful dish that highlights the sweetness of the beets and the savory filling of the dumplings. is a sour rye soup known for its distinctive tangy flavor and hearty ingredients. The base of żurek is made from fermented rye flour, which gives the soup its characteristic sour taste. To prepare the soup, the fermented rye flour is mixed with water or broth and simmered until it thickens slightly. Additional ingredients such as smoked bacon or sausage, potatoes, carrots, onions, and often hard-boiled eggs are added to create a flavorful and satisfying dish. One of the unique aspects of żurek is the addition of "zurek starter" or "zurek zakwas," which is a sourdough starter made from fermented rye flour. This starter adds depth of flavor and acidity to the soup, enhancing its tanginess. Żurek is often served hot as a main course, accompanied by a dollop of sour cream and garnished with fresh herbs such as parsley or dill. It's traditionally enjoyed with slices of hearty bread or a side of boiled potatoes. cheese is made from unpasteurized sheep's milk, and it has a distinct spindle-like shape with decorative patterns imprinted on its surface. To make oscypek, the milk is first heated and curdled using rennet, then the curds are pressed into wooden forms to give them their characteristic shape. After shaping, the cheeses are smoked using juniper wood, which imparts a unique flavor and helps to preserve the cheese. The smoked oscypek cheese has a firm and slightly crumbly texture, with a salty and smoky flavor profile. It can be enjoyed on its own as a snack or appetizer, or incorporated into various dishes such as grilled sandwiches, salads, or soups. In traditional Lechian cuisine, oscypek is often served sliced and pan-fried until golden brown and crispy on the outside, while still soft and melty on the inside. is a type of soft cheese made from sheep's milk, with origins on the continent of Vistulia, particularly Lechia and Vistulia. It has a crumbly texture and a slightly tangy flavor, often described as sharp and salty. To make bryndza, sheep's milk is heated and curdled using rennet, similar to the process of making other types of cheese. The resulting curds are then drained and lightly pressed to remove excess whey. After this, the curds are typically crumbled or mashed and mixed with salt. Sometimes, bryndza may also be aged for a short period to develop its flavor further. It is commonly used as a spread for bread or crackers, as a filling for dumplings or pierogi, or as a topping for baked potatoes or salads. In Slovakia, bryndza is a key ingredient in the traditional dish called "bryndzové halušky," which consists of potato dumplings served with bryndza cheese and topped with bacon. are traditional pastries similar to doughnuts. These delightful treats are typically made from a rich, sweet dough that is deep-fried until golden brown and then filled with various sweet fillings such as fruit preserves, custard, or cream. After frying, they are often dusted with powdered sugar or glazed for an extra touch of sweetness. The dough for pączki is typically made with ingredients such as flour, eggs, butter, sugar, yeast, and sometimes milk, resulting in a soft and fluffy texture. Traditionally, the dough is enriched with ingredients like egg yolks or sour cream, giving it a richer flavor and a tender crumb. These delicious pastries come in a variety of flavors and fillings, ranging from classic options like rosehip jam or raspberry preserves to more modern variations like chocolate or lemon curd. Regardless of the filling, pączki are a beloved symbol of Lechian culinary tradition, cherished for their sweet and indulgent taste. If you think we missed any important recipes please reach out! This list will be expanded in the future. We thank you for giving our cuisine a try and the continued support of Our Endeavors! Funded by Penned by

Newspapers are spread throughout Aevos. They’re made of two sheets of cheap paper, simply stacked and folded together and yet they are surprisingly colorful, with doodles and familiar drawings! Could this be… no way! Issue Azhty’H’Azh (XVI) — Azh’Kint’H’Azh’ty’Dub (CLXII) D.A. ORC OF THE GRUB WEEK A Grubgoth for the Horde! The Grubgoth in Krugmar is nub only the keeper of the tavern, but also the steward of our rich culinary culture and refinement. Agh Cob'Lur the goblin recently took the position! What better choice for orc of the week? Ashst, congratulations on being Grubgoth! “Yub yub, this is exciting news, because I wasn’t sure myself until the rex said it. I have been trying to keep the orcs fed!” You have been working at the tavern for some time now, yes? Were you aiming to become Grubgoth? “I definitely love the honour of becoming Grubgoth. But mostly I find cooking for my brothers and sisters relaxing and it makes me happy!” “I also saw as a child that the tavern was closed. —Indeed, Cob is the first Grubgoth we have in decades, the last ash being Kor'Garr— I always wanted to work here and serve food!” Did someone teach you, or did you learn on your own? “I learned from my adoptive parents. My mother was Zkrap, agh mi’z popo waz Varn. I haven’t seen my blood-parents. They are most likely dead.” I understand you have been working on clan recipes... That Hungry Ungri was delicious! “Yes! I made something simple yet pleasing to represent the Ungris. Simple yet good orcs who have a big appetite.” She showed me a booklet with a dozen clan-related recipes planned ahead. “I have to introduce the vinteky stew sometime soon!” I will be looking forward to that. Is there anything you want to add, to blah the Horde perhaps? “I want to tell them that they are the best brothers and sisters I could ever hope for!” Recipe of the Hungry Ungri Cob was kind enough to share an exclusive recipe for her latest creation: the Hungry Ungry! Take a whole cow, agh clean its guts from both ends. Fill it with vegetables, most importantly garlic, onion agh hot peppers. You may also add carrots, mushrooms agh beans. For a fresh taste, add a few ripe fruits; apples agh pears add their sweet juices to the meat agh extra flavor. Slowly roast above a weak fire for an entire day. Then, eat it while it is still warm! FOREIGN GRUBBING Halfling Wizard Cheese Magnolia Fiddleberry, the halfling wizard, owns a wizard cheese shop, right next to the Dunfarthing cheese museum. She agreed to answer a few questions: So, please tell us more about this cheesemancing business... “I have been cheesemancing for about seventy years now. Of course, my cheese was good before I became a wizard. The magic isn’t what makes the cheese good. It’s what makes it wizard cheese.” She proudly explained: “yeah, I could stir the curds and press the whey and all that bad hand. But I can also do it with magic.” Agh were you taught magic? Or is that something you developed on your own? “Do you know of Barbog? He lived in Honeyhill since before I was born.” We discussed a bit about the great goblin philosopher— “Well, he taught me the start of magic. Then I spent a few years travelling. Hopping between libraries to read all the spellbooks I could find. Now I’ve written my own.” I see. How do you see this evolving in the coming years? “I’m planning to try a few things out based on some suggestions of cheese I got. Someone said to put chocolate in cheese. Heck yeah I’m gonna do that! And in terms of the wizard side, I’m working on a second spellbook for Kitchen Magic right now.” Do you have students, or would you like to? “I’m not the best teacher myself. Not really anything I could teach them beyond advice, which they can ask me for anyways.” “But I did make my basement a bit of a public magicking space for Dunfarthing. So there will be my spellbooks for anyone to learn from there, alongside a lil’ library of magic.” That sounds great indeed. Any closing words for our readers? “Smoke pipe, life y’ life. Respect t’ frogs. Eat a toastie. And above all: Stay wizardin’.” GRUBING CULTURE Da Ultimate Grubber Deep within the Ungri Clan halls, lives a spirit like no other. To my knowledge, the Maw is the only spirit who permanently dwells in the mortal plane, right beneath Krugmar. It resembles a massive beast-worm buried in the ground, its mouth gaping, waiting to be fed. Looking below from the plank which has been set up for this purpose, ash can see row after row of sharp teeth growing from the sides of its endless throat; a cavity which goes so far deep down into the earth that the bottom cannot be seen. That is the Maw, the father of ologs, the spirit which the Ungris worship. "Our god is cruel, our god is mighty, our god will consume the mortal plane should we fail it." the Ungri wargoth, Drekür'Ungri blahd me. Even —agh perhaps especially— to the Ungris, the Maw represents a great menace, for they know "the consequences of not delivering the Maw what it deserves". Indeed, in the past the Maw has already unleashed its wrath on descendants. It was in the times of Athera. Back then, "even Ologs knew none of their father’s hunger", agh for this the Maw destroyed Athera. The Maw munching Athera With a few terrible bites, the entire continent was consumed; those who foolishly fought were eaten, those who fled escaped only to live their last days in fear of the great beast. The Ologs heard the Maw's voice agh worshipped it, fed it with all they could gather. Agh so far, it seems they have indeed been able to keep its appetite and anger at bay. "This is why we serve him! This is why we venerate and feed it." Drekür further explained— "Because the realm remains ignorant, remains filled with hubris, without the Ungri the maw would punish once again. But next time his sacred bites shall be absolute, world-ending." "The world sees us as mindless brutes… but we are zealous servants of the realms existence." Informant — Spuds @Turbo_Dog Writer — Gharak’Yar @Gomoore Illustrator & Head publisher — Gharak’Yar

A Reunion of House Seregon and elSullas Talonnii As written upon on this 10th of Malin’s Welcome, 144 S.A. From The Exilic Kingdom of Númendil and the Lordship of Caladras "Diligence in the face of ignorance.” "Fair shall the end be, though long and hard shall be the road.” To the Esteemed Members of the Sullas Talonnii and those of House Seregon, as well as Friends of either Family, Miven Caerme'onn- @westcarolina Eonan Norvayn @thumperjack Valmir Arvellon @drusus We hope this letter finds you in good health and high spirits. It has been far too long since we last gathered together as one family, united by blood and bound by love. With the blessings of this Autumn season upon us, and the readmittance of Elerríon into the Sullas Talonnii, we extend our heartfelt invitation to you all for a grand reunion in the Lordship of Caladras. The bonds of family are some of the strongest and most cherished in our lives. As we have each pursued our own paths, our hearts have remained forever connected by the ties of blood and kinship. It is our deepest desire to once again come together, to share stories, laughter, and memories that span the years. Caladras, the beloved bastion of House Seregon, stands as a testament to the resilience and strength we hold dear. It is only fitting that we gather within its walls to celebrate the enduring legacy of both the Sullas and Seregon families. The reunion will be a time of joy and festivity, filled with activities to suit every age and inclination. Whether you wish to indulge in hearty feasts, engage in friendly competitions, or simply bask in the warmth of family, there will be something for everyone to enjoy. Mark your calendars for the appointed date, and make your way to Caladras, where our gates will be open to welcome you with open arms. Let this reunion be a testament to the love and strength of our families, a time to celebrate the past and embrace the future. We eagerly await the moment when our family gathers once more, under the banner of unity and love. maehr'sae hiylun'ehya, Friday, September 8th @ 7:30 PM Eastern Lord Elerríon of House Seregon, Lord of Caladras, Seneschal and Steward to the White Court of the Númenaranyë, Huntmaster to the White Court of the Númenaranyë, Ranger Captain for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm Lady Cálienë of House Seregon, Lady of Caladras, Steward to the White Court of the Númenaranyë, Physician to the White Court of the Númenaranyë, Serjeant for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm

A Union of House Seregon and elSullas Talonnii As written upon on this 6th of Malin’s Welcome, 139 S.A. From The Exilic Kingdom of Númendil and the Lordship of Caladras "Diligence in the face of ignorance.” "Fair shall the end be, though long and hard shall be the road.” To the Esteemed Members of the Sullas Talonnii and those of House Seregon, as well as Friends of either Family, Laurir Aiera Sullas @Stump Malaurir Ikur Sullas @- Pastry Elarhil Sullas @riorr Caelius Sullas @ErikAzog Celadon Sullas @Commander_Jester Andwen Sullas @Amelica Rhaelanthur Seregon @Cypher_nicus Daerine Meracahe’onn @Vic Valmir Arvellon @Drusus With hearts brimming with joy and excitement, we, Lord Saoren and Lady Dele of House Seregon, cordially extend our honored invitation to you on behalf of our cherished grandson, Amaethii, and his beloved Aelwyn Sullas, as they unite in the eternal bond of matrimony. This momentous occasion of love and unity shall take place at the enchanting Lordship of Caladras, nestled upon the northern end of the Kingswood. As the ancient trees bear witness, let the soft whispers of the breeze carry the tidings of this joyous union to your ears. In the spirit of both elven traditions and those influenced by the Daelish, the ceremony shall be a wondrous celebration, steeped in grace and elegance, as two souls intertwine to form an unbreakable bond. Surrounded by the beauty of nature and the blessings of our ancestors, Amaethii and Aelwyn shall pledge their hearts and lives to one another. Following the sacred union, a grand feast shall be laid out in the gardens of Caladras, where fine delicacies and wines from our lands shall delight the senses. As possible bards or minstrels regale us with songs of love and valor, we shall revel in the company of cherished family and treasured friends. With this missive, we send forth our messengers, guiding them to your abodes with utmost care. May they find you in good health and high spirits, and may the journey to our Lordship be swift and safe. Let us gather under the silver moonlight, as we celebrate the beginning of a new chapter in the lives of Amaethii and Aelwyn. Your presence and blessings are an invaluable gift, adding luster and joy to the celebration. We eagerly anticipate your arrival at Caladras, where love and unity shall reign supreme, and where memories will be woven into the tapestry of our hearts. Until the day of celebration dawns, may the light of the stars guide your steps and the blessings of the ancients protect your path. In merriment and anticipation, Lord Saoren of House Seregon, Lord of Caladras, Seneschal and Steward to the White Court of the Númenaranyë, Scribe and Tutor to the White Court of the Númenaranyë, Ranger Captain for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm Lady Dele of House Seregon, Lady of Caladras, Steward to the White Court of the Númenaranyë, Physician to the White Court of the Númenaranyë, Serjeant for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm Amaethii of House Seregon, Groom of House Seregon Aelwyn Sullas, Bride of the Sullas Talonnii

Helious’ Costume Party! ❁──────────❁────────★─────────❁─────────❁ Greetings Friends and Party-Goers! I hope this letter meets you well, for we are holding a costume and food party! Bring all of your friends and family over to celebrate! It might not be Knox–o-ween but that won’t stop us! Remember! Best Costume wins a really special prize. Remember to put your vote for best costume in the drop off barrel! If you want to join the contest! Go talk to Chi! We will add you to the board! ❁──────────❁────────★─────────❁─────────❁ Invitations are extended to His Serene Highness, Prince Jarad Munnel of Helious and his esteemed pedigree The Right Honorable, Gregorius Roa, Viscount of Atalais and his esteemed pedigree The Honorable, Jakob Calavenon, Viscount of Aluria and his esteemed pedigree The Honorable, Camilla Monika von Augusten-Kervallen, Baroness of Tyre, and her esteemed pedigree The Honorable, Vakas Aessereg, Viscount of Avagar, and his esteemed pedigree The Guild Lalwen The Valiant Seekers The Haverlock Family The Veiel Family The Theonus Family The Bishop Family The Stroheim Family Chili Funnybone Samuel Sutharlainn Spuds Florian Quincey Varoche Lucius Edwin De Savoie Emelia Sofia and her family Juniper Rose and her family James Father Matthias Io and Blanca Anaroré Azrael Adiler and his family Theo The Druid and his family The Citizenry of Helious and Elvenesse Serene State of Lurin and it’s citizens United Kingdom of Aaun and it’s citizens The Halflings The Circus And anyone else who wants to come ❁──────────❁────────★─────────❁─────────❁ Signed, Lady Chi of Hope, Heiress to the Viscounty of Durtara Leutwin Barclay Laurissa Adelaide Veiel-Lynott

l’Arbre d’Or Coat of Arms Boon & Bane Coat of Arms Minitz Coat of Arms As written by The Right Honourable, Sir Emir Boon Sir Peter Stroheim THE ULTIMATE FOOD PACT Anno Domini, 1927 To the Citizens of the United Kingdom of Aaun, It is an honor that the three of us today come together to write a pact that has never been written before by anyone within Aevos, where the three of the best cooks of Aaun unite under one pact and one banner to make the taste buds of every citizen in the Kingdom live a better life amongst us. Recent events have come to our attention where most citizens would not appreciate one of the most common, yet important arts known to humanity, cooking, and take it seriously, especially when the distinguishable Jams of Boon & Banes, the Sparkling Sandwiches of Peter, and the long-forgotten practice of Emir’s cooking were never appreciated thoughtfully. We, Emir, Boon & Peter hereby declare a pact amongst one another to rise against the terror of awful cooks who keep citizen taste buds suffering under the peasantry foods, monk breads and taters that fill our chests and get eaten without any joy by the following ways: Boon will be able to serve his CHUTNEYS JAMS AND MARMALADES within the pact however he wants and will apply them to any addition served by the other two cooks. Sir Peter would be permitted to apply his SPARKLING SANDWICHES fused with the Jams and the magic applied to it. Sir Emir would be permitted to enchant and enhance the Jam Sandwiches with Alchemy and Magical Means to multiply the taste to the point it would be irresistible to the buyers and to make them look more appetite-appealing. The Pact signatories also accept the following: The Sandwiches will be sold for 1 mina per piece, due to understanding the economic crisis happening within every nation. The ultimate sandwich would be named: SPARKLING MAGICALLY ENHANCED CHUTNEYS JAMS AND MARMALADES SANDWICHES. Provide first-time tasters with a small bagel sample in order to discover our greatness. Declare war on Billy’s Baked Taters & Cloud Monk’s Gingerbreads. Buyers who buy more than 10 pieces of the Sandwiches get a free voucher for the Boon and Banes tent to try our upcoming foods by getting free pre-order samples. Daily health checkup approved by Emir to see if users who lack nutrients are prescribed Boon’s Jams be eaten every day for breakfast for a week. If people are caught avoiding such, they will be given Billy’s Baked Taters every day for a week in every nation-approved restaurant/food stall/tavern. A Contract must be agreed upon by the three signatories if businesses wish to order a bulk of the sandwiches. It excites all of us to start a new beginning to the end of the treacherous Billy and Monk foods and to start new beginnings to make healthy, delicious food a better place for everyone. We will have our debut during the Coronation of the King of Aaun. Contact us for a free checkup for allergies or special nutrient requirements in order to be healthy in the best way possible. Make sure to stay updated on our offers as sometimes these offers are impossible to refuse! ;) “ITS FINGER LICKIN’ GOOD” His Excellency, Sir Emir of the House d’Arbre, The Treasurer of Aaun, Count of l’Arbre d’Or Sir Peter Stroheim, The Flame of Waldenia Patriarch of House Stroheim Knight of Minitz, of the order of St. Tylos Master-Chef Boon, Master of the 101 Boon Recipes House Jazlovecki’s #1 Chef. Boon of Boon and Bane's general shoppe.

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

*A new smell of spices wafts through the streets. As you follow the intoxicating aroma it draws you to First Street and down into the Underhalls. At this point your curiosity is piqued; you step into the Elevator and pull the lever, taking yourself down deeper to the Burrowhalls. You turn, the smell coming from behind you, you see activity up at the Burrowbar. You're surprised, you didn't think anyone had set up down here yet, and head up the stairs to The Spiced Elf!* Here at The Spiced Elf we sell delicious sweet and spiced food. We have options for almost all diets and tastes with new items on the way! So come on down and get yourself some delicious treats for all occasions! You'll find our Menu on the Lectern, if you have any enquiries or menu items you'd like to see, send a bird to Sapphire (princessfairy13) & Aleolin (Th3_Gamingmag3). We'll be officially opening on the 28th at 5pm EST!

The title says it all ask me what kind of food you are and i will tell you the answer. Krug is calling in from the spirit world to help me so no refunds all answers are final xd

https://youtu.be/K-EthATzWzo [Art by Yuri Nikolayev] Cuisine of Hanseti-Ruska “Eat your food, child, lest you want the cold to nip at you more fiercely! Go on, eat!” Haeseni Babushka A cultural treatise presented by Her Royal Highness, Alexandria Karina Wick; Royal Curator of Hanseti-Ruska. The climate of Hanseti-Ruska is cold and cruel, and can be unforgiving to many - especially the unprepared. It has led to the belief the hardly many quality ingredients can be gathered within our Kingdom’s borders in order to prepare a delicious and hearty meal; many people over our generations have gradually taken to forgeign recipes and foods from the Crownlanders and other warmer regions, which has nearly made the spirit of Haeseni cuisine to fade entirely. This document is made in order to save and preserve it - as well as the urge for the denizens of Hanseti-Ruska to follow this example. Despite the hardened climate and landscape of the Haense, there are a wide variety of ingredients able to be grown, hunted, and gathered within the boundaries of the Kingdom. Grains Wheat A commonly grown and hardy grain in the flattened territories of Haense, abundant in supply and used in the preparation of various breads and other doughy goods within the Kingdom. It is one of the most important staple foods within Haense, for bread is a food found in many a Haeseni meal and plays an important role within Haeseni tradition to begin feasts; Breaking the Bread. Barley Being chiefly important with its role as stockfeed for those following the agrarian way of life within the Kingdom, barley is commonly used for various sorts of brews within Haense; most commonly Waldenian ales. Aside from that, the grain makes for a pleasant ingredient for various vegetable and beef stews. Rye Due to its similar uses to wheat and barley, rye may also be cultivated within the borders of Hanseti-Ruska. Haeseni porridges mainly utilize this grain. Meats Venison Deer are abundant in the forests of Hanseti-Ruska and make for a common game for Haeseni hunters and trappers to pursue. Oftentimes, it is prepared for less special occasions due to the gamey flavors of the meat; however, it still provides a quality amount of nutrients and an ample amount of meat for various stews and other fulfilling meals. Mutton A meat that has a strong and gamey flavor, used commonly in Haeseni stews due to his toughness; however, it isn’t as easy to acquire as venison and is saved to cook for more special occasions or to add more flavor to stews in the winter months. Rabbit A meat cooked and treated similarly to chicken, and often used in place of chicken when it is not available. It remains another popular choice for the preparation of hearty, Haeseni meals. A wide variety of meats plays into the cuisine of Hanseti-Ruska, since it offers so many nutrients to keep a Haeseni or Ruskan strong. To avoid repetition and for the sake of brevity, a simplified list of other meats often found in the Kingdom’s borders are as listed below: Pheasant Whale Goat Boar | A favorite game to pursue for Haeseni hunters, though dangerous. Often served at grand festivals or other celebrations by being slow-roasted over a fire. Cod Herring | One of the more favored seafoods of Haense; commonly found in territories bordering large bodies of waters, due to the love many Haeseni bear for the seas. Salmon Cow Fruits, Vegetables, Ect. Haeseni Wild Apples A rather small sort of apple that grows in the territories of Hanseti-Ruska with more mild climates. It has a rather tart taste, which grows sweeter the more it is ripened. It is often an added ingredient to certain stews or porridges for extra flavor and nutrients, though is favored mostly when prepared for pastries such as Ruskan cakes or pies. Prikaburren The national fruit of Haense.Red berries found commonly in the Haense wilderness or in the gardens of those with a sweet tooth. It’s used to accent dishes - often ones with meats; and is rather popular for pastries as well. Teas and alcohols have also been prepared from these berries, proving that they are truly a Haeseni favorite. More information on them may be located in the Tarcharman’s study: https://www.lordofthecraft.net/forums/topic/191294-prikaburren-prikaz-berry-national-fruit-of-haense/?tab=comments#comment-1771196 Pears Ruskan Olives | An olive favored by Prinzenas Aleksandriya Karina i Haense for its medicinal uses; an oil produced from these olives have acted as a base for salves that relieve muscle pains. Potatoes Beetroots Carrots Baby Bella Mushrooms | Small brown-capped mushrooms that grow in the gentler parts of Hanseti-Ruska, most notably clearings and meadows. Named after Prinzenas Theodosiya Ysabel i Markev, since the insides of these mushrooms are a luminous white that was reminiscent of her skin tone. Turnips Onions Herbs and Spices Paprika Oregano Thyme Rosemary Parsley Bay leaves Dill Mint Garlic [Art by Yuri Nikolayev] Recipes Pies Startlaefaf Pirok A savory pie favored by many Haeseni fishermen and sailors, its name translating to common as Salmon Pie. Made primarily from salmon, rice, cabbage, mushrooms, and a mixture of various other vegetables based on the cook’s choice. Cooked eggs, minced red onions, cheese, and parsley to help bring out more flavor. [ https://withinthewild.com/our-recipes/russian-alaska-salmon-pie/ ] Ruskan Apple Cake A sweet and crumbly cake made from Haeseni wild apples, a simple treat for all to bake in the spring and summer months of Haense; other fruits may be used within the cake, if apples don’t fit one’s fancy. Prikaburren are known to be used for cakes such as these. [ https://natashaskitchen.com/apple-sharlotka-recipe-russian-apple-cake/ ] Haeseni Vatrushka A Haeseni cheesecake that can be made sweet for desserts and tasted with prikaburren jams; or savory to eat with soups. If the filling is sweetened, some bakers are known to add dried fruits into it for added flavoring. [ https://russianrecipebook.com/vatrushka/ ] Stews or Soups Huntna Stew A hearty stew made with a wide variety of meats from a boar, vegetables, and wild herbs. Often slow-cooked within a cauldron over a day before it is served to a large group. Meant for celebrations and other popular festivities involving crowds. [ https://www.simplyrecipes.com/recipes/polish_hunters_stew/ ] Mutton Stew A savory stew meant for smaller gatherings, though is fulfilling nonetheless. Cooked with a wide variety of vegetables to accent the mutton. [ https://www.recipecottage.com/german/lamb-stew.html ] Winter Soup Very nutritious and fulfilling, and made from Haeseni vegetables capable of enduring some of the harshest of climates. Winter Soup is a common meal within the Kingdom, especially when meats are difficult to obtain - mainly in the winter months. [ https://www.foodandwine.com/recipes/nordic-winter-vegetable-soup ] Roasts Janz Dinna A juicy and tender roast made from the beef of a cow, once the favored dish of Komit Jan Kovachev i Carnatia, though still remains a popular dish for many other Haeseni for its simplicity and delicious flavors. [ https://www.theseasonedmom.com/dutch-oven-pot-roast/ ] Koengzdaf Often called a meal for a King, though it’s not an entirely complex recipe; the few ingredients involved, however, remain rather costly. [ https://nordicfoodliving.com/danish-roast-pork-with-crackling-flaeskesteg/ ] It is encouraged for other Haeseni to prepare and present their own dishes, or to even reference this document in moving forward with their cooking and baking. The soul of a nation is found in their food, and it’s the duty of every citizen of Hanseti-Ruska to keep it thriving.

~Ark~ Ark merchandise is a growing enterprise buying, selling, and distributing. Purchase from the Ark Vision for a bigger, better life. Locations: Archduchy of Lorraine House Brawm Estate Distributing: Carrots - .5 mina each, 30 mina per sack Baguettas - .5 mina each, 30 mina per sack Chips - .8 mina per bag, 40 mina per sack Baked Potato - .8 mina each, 40 mina per sack Or contact via messenger or scroll to Ark Steel (Kingalex535)

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

[!] A poster hangs in front of you, with the smell of ocean spray. The Shaken Sheep lounge! Located in Seahelm Come to relax! Read a book! Draw a picture! Or you can get work done! Host a meeting by renting us out! Enjoy amazing food! Need to talk with a friend about something that's been on your mind? Come here! Nice and quiet! Bring your pets! Looking to hire! Send a bird to Kajara if your interested! ((Hypersin_Gaming))

*Flyers would be posted around major cities and towns* I, Arabella Delevoye, am seeking work as a chef. I will take any job i can get as a chef and can cook excellent food. Please contact me via bird or visit me at my home in Alsace.

*Flyers would be posted around major cities and towns* I, Arabella Delevoye, am selling wheat, carrots, cooked and uncooked beef, various kind's of breads and soups. For the price of 5 minas each.

Khalin Agriculture The primary farming and agriculture company of the deep South. Khalin Agriculture strives to produce the best and most stable crop of the Southern Lands. Not only does Khalin Agriculture produce a stable crop, but it is the premier livestock holder and fishing company in southern lands. With a large grant of land, Khalin Agriculture is located within the Republic of Salvus- it provides both livestock and soil products for the Republic as well as exporting their products on an international level. This company always seeks to expand and is currently hiring employees. If one becomes an employee of Khalin Agriculture, one will be provided with both weekly pay and cheap, reliable housing. Breeders will be provided animals and pens to house and breed their livestock. Fishermen will be provided with the necessary tools required to catch the local river fish along with shacks to keep their materials. Chefs will be given full access to a kitchen where they can turn the companies produce into edible delights. Farmers will be provided with hoes and the seeds required to help produce a stable and reliable food source for Salvus and Athera. Requirements for working Khalin Agriculture are very simple, and this is that the employees must simply make quota on a weekly basis. Quotas are determined the company’s owner Roopak Khalin himself, however, quotas generally remain a set amount. [][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][] Khalin Agriculture Wages 100 Mina Excess Production Above Quota (EPAQ) (EPAQ) can be traded for a pay raise [][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][] Khalin Agriculture Application MC Name: RP Name: Current Residence: Desired Position: For any questions or concerns, direct them to Roopak Khalin, company owner. Trade deals are open, please refer to Roopak Khalin if purchases would like to be made.

Bartending 101: The good, the bad and the drunks. Introduction So, your character is wanting to become a bartender, or perhaps has just gained a job at one of the taverns within Athera? That’s good! A job where they can meet many new people and earn plenty of minas! Great! You’re all excited and ready to go but then you suddenly realise! you’re confused, you're puzzled! You don’t know how to bartend! So, how EXACTLY do you bartend? This is a guide that I decided to make for anyone who has a character who is a bartender or if they are players, old and new, wanting to become a bartender. I realised there wasn't already a guide for bartending up so I decided to write it for all who is becoming a bartender Basically, this will be a neat little stepping stone in helping you become the best bartender you can be! This guide is mostly based on what I have learned as Elvi Terryal, a bartender at the Drunken Monk Tavern (located on the outskirts of the Cloud Temple by the stone road), and also from common knowledge. There will be a lot to cover, from how to serve a mug of ale to what you should not do as a bartender. Hopefully this guide will help with your RP as an Athera bartender! The Minecraft Bartending. Basically, from my own experiences (both LOTC and on another server), bartending on a RP server can mostly be placed into 6 steps I call, ‘The Minecraft bartending’: Customer goes to bar and orders food/drink. Bartender gets MC item representing food/drink. Bartender gives food/drink to customer. Customer gives Bartender the minas. Customer drinks and leaves. Bartender goes and serves next customers. This is alright but this seems just dull and boring, there isn’t really any interaction between the bartender and the customer. Also, there is a lack of emotes, especially when it came to serving the drinks, making it a little hard for any other customers to know what the customer is getting served or how the bartender serves their orders. So, why not spice it up with a pinch of roleplay and emotions. How do you include RPing in bartending instead of just the typical ‘Minecraft Bartending, or what do I do? I’ll show how by breaking each step down and giving tips. I’ll be using ale as an example here. Customer goes to bar and orders ale: This step mostly depends on the customers and whenever or not they want to be served. If they do, they will approach the bar. However, you can at least make a conversation here through greeting them. Example: “Hello! Welcome to the Drunken Monk tavern! How may I be of service to you, sir?” or ‘Greetings, sir! May I interest you in a mug of Blood Lotus Ale?” for customers who don’t go immediately to the bar, which just encourages them to reply back and maybe come to the bar. Through this, you’re making the customer feel welcomed and engaging in RP with you. If the person greets you back, this may lead into having a conversation with the customer (AKA: RP!). If your character notices something strange about the customer (from a large boil on their nose to the depressed look on their face, or anything strange) you can have your bartender character ask them about it (you can include this in any of the stages aside from five if they leave). Besides, it will at least make another character’s day through being greeted warmly by a kind-hearted bartender. Oh and do listen carefully to what they order, you don’t want to make the customer angry. An angry customer tends to cause trouble and may mean you may not get paid an extra tip. A happy customer is a customer you’ll want to serve. Bartender gets MC item representing the ale & Bartender gives ale to customer:The steps where you show off your emoting skills. These are the two steps where most bartenders get the MC item and hand it to the customer without an inch of RP. We all know the typical ‘grab the MC item and chuck it at the customer’ but it doesn’t seem suitable for the RP here, this is a RP server after all. So, roleplay serving the ale (or whatever your customer wants) as it will add a nice mood and atmosphere to the tavern, making it feel more like a proper tavern than a 2-3 second food and drink hand out. Basically, I will show you how I serve a drink on LOTC as an example: ‘Elvi nods and would reach up to the shelf, grabbing a mug. She carries the mug over to the keg (where the ale is stored) in a relaxed pace and the young Alchemist places the mug under the keg. She would pull the tab and a rich golden liquid, smelling of sweet apples and alcohol, pours steadily into the mug. Elvi then tilts the mug back, allowing a healthy foam to gather at the top of the mug. Once the mug is full, Elvi releases the tab and would carry the mug to the bar where -insert customer name here- is waiting.’ As you can see in what I wrote, I’m descriptive and I focus on key details (such as the colour and the smell of the ale, and what Elvi does from grabbing the mug to where she places it, etc). Being descriptive allows your customers to know what you are doing, how you are doing it, what does the ale smell and look like, and so on. Besides, you are a roleplayer, roleplaying is what you should be doing! Between the emotions, your character may have to talk to someone or quickly do something else. Lastly, everyone has their own ways on RP, from the brief to the descriptive, so don’t feel pressured on getting down every single detail, just focus on one or two small bits and RP. If there are some things you’re confused about, like what a keg is, Google it! Don’t be afraid to do a little bit of research into bartending! Customer gives Bartender the minas: With the ale served, your bartender can finally get paid! You don’t really need to go into full detail about taking the minas, just ‘-bartender name- would take the minas with a nod to the customer before placing them away in their minas pouch-’. OOC wise, I would wait till the player has given you the minas they needed to pay you before giving the drink to them. However, there will be times where a customer may not have the exact minas needed or even give you a tip (if you was quick, polite, etc). What to do/emote if the customer fails to pay the minas: I have a solution that can be used to prevent the customer running scot free with their purchase: Ask for the minas first and once they paid, give them their item. If they don’t pay, ask them why. The most common excuse would be that they need to go to the bank, let them and they should hopefully pay you. There is also the vote (or gaining sudden minas from the sky gods) where the customers can get the minas on the spot. If they still have not paid them, don’t give them their order. What to do/emote if the customer gives you a tip: Basically, a tip is basically giving the bartender more than the average price. This could because the customer is happy you served them or if they are just very kind people. In other words, more minas for you! Just have your character say thanks and take the tip with a smile. Customer drinks and leaves & Bartender goes and serves next customers: These last two steps aren’t much to focus on, but some things may happen after serving the customer the drink or food. Such as the customer wanting to have a chat about the latest gossip or information that will be somewhat useful to hear. If the customer doesn’t talk more to your character or just leaves, just relax and wait till the next customer turns up OR go to the next customer. (Personally, I would just have my character lean against the workbench, relaxing a little before going to the next customers.) Once you got a new customer, repeat the process again! Step 1: Get the order. Step 2: Prepare the order. Step 3: Get ready to give the order to the customer. Step 4: Profit. These steps also apply for foods and teas as well, although if you want to RP your character making the food, I do recommend researching some recipes (like making bread, soup, teas etc) if you’re unsure on what to emote. (Note: For anyone who is unaware of this - you can use the cauldron to cook but I mostly do the emoting first then cook the food, unless it takes roughly 3-4 minutes to make then emote when crafting the food. I also really recommend having the Chef profession. Lastly, just remember to convert the recipes into emotes that suit LOTC lore: No electric ovens, kettles or blenders!) Also, there may be a time when a customer asks you to put the price on his tab. A tab is basically the customer paying for the order later on in the week. These tabs may build up so I recommend noting down how many tabs a character has and then setting a time limit for the character to pay for his or her tab. (Don't set the limit to an hour, give the character/user time to get the minas. Mostly, I go for one-two Elven Weeks) The Dos and Don’ts of Bartending DO: emote your actions, it’ll help bring your character to life instead of just doing the basic ‘Minecraft Bartending’ over and over. Besides, it may even improve your RP and get you use to writing in detail.. DON’T: Minecraft Bartend, unless you are really unsure on how to emote something or if you’re in a rush to do something else. DO: Listen carefully to what the customer is ordering. No one enjoys receiving the wrong food or drink. DO: Be active! This is something I am sure many tavern owners would like their bartenders to be. DON’T: Forget that you’re a bartender now! I’ve seen one or two people recruited as a bartender but then I never got to see them again as they most likely forgot their character is a bartender or cannot be asked with the job. It saves the tavern owner from having to give out more keys (AKA allowing access to behind the bar and chests.) If your bartender character may be that type who: is rude to customers. may have a grudge against a particular customer. may purposely overcharge someone maybe steal from the bar. Let your character steal, overcharge, be rude, and bring personal matters into the bar if they ARE the type of person who would do that. Although there may be some consequences for your character, it’ll at least let your character be themselves rather than a goodie-two shoes bartender. Although make sure you don’t steal literally everything, the other bartenders (and yourself) will need these for orders, so don’t go too overboard with the stealing. Make it noticeable that some things have gone missing (like a mass drop in haystacks or ale), but don’t literally empty out all the chests. Lastly, do have fun bartending. It's a nice profession to start off with as a new player so I highly recommend taking it up if you are unsure or if you want to try something new! I hope this guide is useful to any new bartenders (and old) out there. - GiratinaXable.

A old man with a blue tunic and black vest stands in front of a stall, reading over some plans. Nothing special, nothing out of the ordinary. But behind his green and white stall, towers several gigantic flowers, some the size of small houses. The elderly man lowers his papers, giving you a smile, his right eye heavily scarred. "Welcome to the Spring Carnival, for the Festival of Winter has just passed, and we celebrate the Aspects return to Spring, when the snow thaws and our flowers blossom into roses and tulips, allium and daisies." "We just arrived a scant elven week ago, and my party is busy setting up the stalls and fairs! We're looking to open on the 5th next elven month, but we so do need shopkeepers. A festival wouldn't be a festival, without some fairy floss and pie, wouldn't it?" He chuckles, before nailing a piece of parchment on the side of his stand. As you leave the man to his own devices, you take one last look at the towering wooden contraption. It looks oddly familiar, like that ride from the Festival of the Sun in Abresi, when Horen was still Emperor. Shaking that feeling of dejavu, you continue on your merry way. [Credits to Bathrugman, Zarsies, xSPULLERx, Bladecreep, freema5 for the excellent builds!(BrandNewKitten for grass.) Its not even done yet, so stay tune for more. Also thank your orcs, for letting us build on the Trog!] OOC info: