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Caladras Joust of St. Malcolm of Fjordhem As written upon on this 6th of The Amber Cold, 154 S.A. From The Exilic Kingdom of Númendil and the Lordship of Caladras "Fair shall the end be, though long and hard shall be the road.” To all of those in Aevos who champion of the Right and the Good against Injustice and Evil, THE JOUST OF ST. MALCOLM OF FJORDHEM To celebrate the consecration of our Temple of St. Malcolm of Fjordhem, The House Seregon shall host a joust upon their Lordship. Knights and squires of all realms and their people are invited to either watch or participate in this grand joust. The skilled artisans and merchants of the Exilic Kingdom of Númendil are highly encouraged to bring wares out to showcase and sell. The Champion of the Joust shall receive a 200 mina prize, with second place earning 100 and third earning 50. (OOC: Mechanical Joust) TIME AND PLACE The jousting shall take place in the Lordship of Caladras within the Exilic Kingdom of Númendil. The Lordship is host to a lists within its domain, on the early days of The First Seed, 155 S.A. OOC: 5 PM EST, Friday the 17th of November Coordinates: 811 170 497 Midlands Warp at CT SIGN UP To participate in the joust, please fill out the form below: OOC NAME: IRP NAME: DISCORD: 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, 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 Ser Ellisar Angrenor of House Aevaris, Castellan of Caladras, Templar of the Aengul Malchediael, and Knight of the Realm

Aeltarosi Cuisine: Vaelaris Edition One of the Great houses from Aeltarys provide with a great amount of seafood to the old continent. this house is none other than house Vaelaris, they specialize in seafood meaning many great dishes have been made that are very popular among all the Aeltarosi. So in this article you will read about 3 of the more popular dishes from the Aeltarosi culture. Vaelaris Grilled Crab: This dish is exactly what the title says, it is simply grilled crab legs filled with spices such as garlic, lemon and most of all butter. giving it a very greasy yet refreshing flavor. the crabs used to be catched crabcliff bay specifically, but since the cataclysm that is no longer possible. during of the old kings reign, this dish was often served at the royal court. in the present day it is possible to make this dish with any crab you want. Salted Herring: This dish is served along with stale bread. to simply put it. It is salted fish that has been dried in barrels of salt for months. making it last over a year. giving it a very seasalty flavor and along with the neutral stale bread it is a perfect food to have when you are out at sea or on long travels. this is extremely popular among the lower class since it is so easy to make and take with you anywhere you go. Vaelaris Moules: this dish is renowned for its rich flavor and high quality. just like the Vaelaris grilled crab, these moules used to be caught just outside of crabcliff bay. the moules are open by hand and then put on a grill. giving it a very smoky flavor along with the citrus juice that is put on top. perfect for when you want something easy yet fancy to make. goes well along with mead or ale.

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

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

Shams's Shawarma Restaurant -=- ✧ -=- -=- ✧ -=- The Fakhr Oasis graciously invites the inhabitants of Almaris to attend the grand opening of Shams’s Shawarma Restaurant! There will be an assortment of unique shawarmas including those long-time, beloved originals such as chicken and beef, from recipes that have been passed down for generations! -=- ✧ -=- Even if you're not a shawarma-lover (we can change your mind on that), there will be additional games and prizes to be won! Rumours float about that a unique shawarma from a new, unshared recipe will be revealed. Attend this Grand Opening for your chance to be the first to taste this special dish! -=- ✧ -=- [OOC: This will take place on Wednesday 19th (Tomorrow!) @5 Pm EST - Fakhr Oasis via the South Hub.

[!] Golden rays of sunlight shine past the vines and leaves and peek into the entryway. From the outside, subtle aromas of freshly baked bread waft in the air, getting stronger the closer you get to the bakery. Warm crackles can be heard from the ovens as a painting of Aine hangs on the wall as a reminder for all that she will keep her bakery safe and healthy. ━━━━━━━━━━━━━━━━━━━ﾟﾟ･*:.｡..｡.:*ﾟ:*:✼✿ ♡ ✿✼:*ﾟ:.｡..｡.:*･ﾟﾟ━━━━━━━━━━━━━━━━━━━ Aine's Bakery Aine (Celtic) - Goddess of love, growth, cattle and light. Her name means bright; she is linked to Midsummer's Eve. The name Anya originates from this Goddess. "With Aine on our side, people will love our bakery. She will make sure our bakery grows, she will give light and happiness to those who enter the bakery, and she will be on our side supporting us! In return, we must protect, and take care of her bakery." ━━━━━━━━━━━━━━━━━━━ Contents ━━━━━━━━━━━━━━━━━━━ Aine's Bakery Menu Aine's Extra Services Aine's Bakery Discord Link ━━━━━━━━━━━━━━━━━━━ Aine's Bakery Menu ━━━━━━━━━━━━━━━━━━━ -- Springtime Seasonals -- Lavender Biscuit - 3 Mina Made with sugar, eggs, dried lavender buds, and flour, this buttery biscuit becomes the perfect treat to pair with a nice cup of tea! The lavender makes this shortbread treat aromatically irresistible, while a coating of sugar makes it sweeter. Floral Sugar Cookies - 3 Mina These delectable cookies are made with sugar, butter, vanilla, and flour. Before baking, delicate edible flowers and herbs are hand-pressed onto the vanilla cookies. A coating of sugar finishes these beautiful floral cookies, each having their own unique designs! Butterfly Bread - 6 Mina This butterfly bread, also known as a “butterfly bun” is a sweet fritter, made by frying batches of dough shaped to resemble a butterfly’s wings. The outside is golden and crisp, while the inside remains delicate and fluffy. A sprinkle of sesame seeds coat this bun to give it a perfect finish. Floral Focaccia Bread - 7 Mina This beautiful loaf of focaccia is made with flour, salt, honey, rosemary, and garlic. The bread itself is a savory and thick flatbread, often eaten as a meal or shared with others. Before the breads are baked, each batch is skillfully decorated on top with a variety of sliced herbs and vegetables arranged in intricate ways that form the shapes of colorful flowers. With every loaf is a beautiful, and delicious, piece of art! Lilac Honey Cake - 10 Mina This airy sponge cake is made with flour, eggs, buttermilk, honey, and fragrant lilac blossoms. Not only is this beautifully frosted white cake aromatically sweet due to the light purple flower buds, but an extra floral taste is provided through the lilac-infused honey in the cake batter. -- Drinks -- Honey Lemon Tea - 6 Mina A hot cup of tea that is sure to soothe any soreness and calm one’s senses. This drink has the perfect balance of the sweet honey and the sour citrus fruit. Wine - 6 Mina A rich alcoholic beverage with a sweet and sour taste. -- Flatbreads -- Strawberry Toast - 2 Mina A slice of hard bread coated with fresh strawberry jam. Perfect for a morning meal. Grape & Brie Flatbread - 4 Mina A cheesy cut of flatbread studded with grapes and sprinkled with fresh herbs. Has a tangy taste. -- Cookies -- Lemon Rosemary Cookies - 3 Mina These buttery shortbread cookies are made with flour, sugar, and vanilla. The lemon zest and freshly minced rosemary gives these cookies a bright and delightful personality! Linzer Cookies - 4 Mina These sugar-dusted cookies are made with almond flour, vanilla extract, and eggs. A hint of lemon compliments the sweetness of the raspberry jam that fills this flower-shaped cookie. -- Tarts -- Apple Tart - 4 Mina A fruit pie made from apples, cream, sugar, and herbal seasoning. Very sweet. Ember Day Tart - 4 Mina A curiously crimson vegetable pie, made from beetroots, eggs, butter, sugar, and herbal seasonings. Tastes very sweet. Veal & Cream Tart - 5 Mina A sweet meat pie, made from veal, eggs, cream, sugar, and cinnamon. Delicious and filling, the recipe saves time by combining dinner and dessert. -- Pies -- Strawberry Pie - 4 Mina A thick and bready pie with a strawberry filling. Tastes very sweet. Rhubarb Pie - 6 Mina A tangy pie made with fresh rhubarbs, eggs, and wheat. Tasty with a balance between sweet and sour. Pumpkin Pie - 6 Mina A warm pie, baked with pumpkins, eggs, and flour. With each bite, you can taste hints of cinnamon and nutmeg! Maple Sugar Pie - 8 Mina A warm pie with a flaky, buttery crust. This sweet pastry has a rich maple filling made with sugar, eggs, butter, and syrup. -- Bakers' Specialties -- Freya's Strawberry Cream Puffs - 10 Mina One of the Aine’s Bakery owner’s favorite desserts! These light pastries are made with flour, eggs, and butter, and are carefully filled with a strawberry cream that is sweet and fluffy. These delectable treats are topped off with powdered sugar and two strawberry slices tucked into the cream. Perfect for sharing with friends! Freya's Mooncakes - 6 Mina These mini cakes are one of the Aine’s bakery owners' specialties. Made with flour, Lye water and a lotus seed filling, these Mooncakes are baked to perfection. Handcrafted with love, each bite will leave the consumer wanting more! Aine's Angel Cakes - 8 Mina A light and fluffy cake, made specially with flour, sugar, egg whites, and cream of tartar. A dollop of whipped cream and fresh berries sprinkled on top complete this simple, yet heavenly cake! ━━━━━━━━━━━━━━━━━━━ Aine's Extra Services ━━━━━━━━━━━━━━━━━━━ -- Aine's Custom Cakes -- Aine's Bakery offers a Custom Cakes service, where customers may request specific orders from our wide variety of cake selections! Our cakes are fit for any occasion - birthdays, weddings, ceremonies, you name it! For more questions or to arrange your order, contact either of the bakery owners through their Discord tags or through the bakery's Discord server! -- Aine's Catering Service -- In addition to the Custom Cakes, Aine's Bakery also offers a Catering Service! The bakery has catered for events in the past such as weddings and ball dances! No matter how big or small, it would be our pleasure to serve you and your special event! See bakery owners' Discord tags or the bakery's Discord server to make arrangements. ━━━━━━━━━━━━━━━━━━━ Aine's Bakery Discord ━━━━━━━━━━━━━━━━━━━ Come join our Bakery Discord server to stay updated with our seasonal menus, future mini-events, contests, and other updates! Join the Aine's Bakery Discord Server! Unfortunately there is no discord for lotc yet ･ﾟﾟ･*:.｡..｡.:*ﾟ:*:✼✿ ♡ ✿✼:*ﾟ:.｡..｡.:*･ﾟﾟ Gage#8152 (owner)