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Sen leaves the kitchen, wandering up to the front of the in and nails the follwing scroll to the wall by the door. Once he ensures it's well attached, he heads back into the Kitchen, amidst the squacking of ravens.

"Notice,
I am collecting recipies as best I can. Anyone who wishes to provide me with recipies from their homelands would be welcome. I have collected the following works from across Phanterra. It is by no means complete. Anyone who wishes to contribute may see Sen in the Kitchen.

Sen's Phanterran Cookbook,
As Collected



Avyana:
Avyana are a bird-like people that are spread out through Phantarra. It should be noted that many of their customs, like all races, differ. As such the food that they eat is also very different. The one think to remember about Avyana cooking, is that food must be easy to adapt, and easy to carry.

Walking Snack:
3 handfuls rolled oats
1 handful blanched slivered almonds. This works well with most nuts that might be found.
1 scoop wheat germ
½ flaked coconut. (Found in the town of Dakrin)
1/3 handful unsalted sunflower seeds.
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup raisins
1 to 2 handfuls of whatever dried berried might be around.

In a cast iron oven, toss together the oats, almonds, wheat germ, coconut, and sunflower seed. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated.

Spread mix out along the bottom of the oven. Bake on the fire for 1 hour and 15 minutes. Stir occasionally. Once complete mix in the raisins. Store in a tight leather pouch or jar. Will keep well on the road.

Tart Wine
1 handful of fresh or frozen raspberries.
3 cups water.
1/3 cup sugar.
1 large tea dunker, filled with fine tea. (what ever can be found.)
2 cups red grape juice.
1 lemon, sliced
1 lime, sliced
2 cups of fresh squeezed Orange Juice. (Or 1 bottle of Gnomish Orange Drink.)

If you are using fresh squeezed orange Juice, The night before, set the juice near to a piece of magic ice.(dry ice.) Not close enough to freeze it, but close enough to make it fizzy. If using Gnomish Orange Drink, then use normally.

Crush raspberries in a Pistil until smooth, stopping to scrape down sides. Pour puree through a fine wire-mesh strainer into a large container, discarding raspberry seeds. Set puree aside.
1.BRING 3 cups water and sugar to a boil in a saucepan, stirring often. Remove from heat; add tea dunker. Cover and steep 5 minutes.
2.REMOVE tea dunker with a slotted spoon, squeezing gently; cool tea mixture.
3.STIR together tea mixture, raspberry puree, grape juice, and lemon and lime slices. Chill.
4.STIR in orange drink, and serve immediately over ice.

Avyana Winter grilled Fish

1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 fillets from any light fish. Halibut is best.
In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
Place the halibut fillets in a shallow glass dish and pour the marinade over the fish. Cover or seal and place in the cooler for 1 hour, turning occasionally. Lay a grill across the fire pit and lightly oil grate. Set grate 4 inches from the heat. Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.



Dwarves:
Dwarves are hardy cantankerous folk of a wide but short build. They prefer to live underground in tunnels and many of them spend their entire lives under the mountains. They hate elves and elvish cooking, as I discovered the hard way. I was profoundly surprised to discover the sheer variety of mushrooms, insects and lichen that the dwarves use for food. They are also very fond of boar, roasted on the bone. Dwarves are immune to most poisons, as such other races must be very careful eating their food.

Kortat^vol: Stone Grilled Mushrooms, centipedes and Lichen.

1 pound fresh collected green lichen, Washed and sliced
1 handful sliced fresh mushrooms
2 tablespoons sliced green onions
1 tablespoon snipped fresh dill
2 tablespoons boar's milk butter.
½ pound black, Keff centipedes.
salt and pepper to taste
Wash centipedes, clean. Pull off heads. De-leg them. On a cooking stone, cook Lichen,Centipedes,and mushrooms together in the narrow add onion and dill. Dot with butter. Garlic may be added. Cook for 5 minutes, and make sure it's kept turning. Should be eaten hot.

Herb Crusted Boar
1 large Shank of Boar meat.
2 cloves Garlic
1 dash of sage
1 dash of rosemary
¼ vinegar
¼ water
3 cups stout ale
½ rock sugar
salt and pepper to taste.
In a bowl combine sage,salt,garlic and pepper. Rub mixture all over shank. Store shank under a rock for 3 hours. Meanwhile, place sugar, cornstarch, vinegar, water, and ale in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Spit the shank and lay over top a low cooking fire. Turn often. Cook for 2 hours or until meat is warm on inside. Brush roar 3-4 times during the last half hour of cooking.

Meat should be served hot. Should be served with Ale.

Stone Baked Custard.
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 Evaporated Milk (sweetened with sugar and a shot of ale)
1 cup water
1 teaspoon vanilla extract
ground nutmeg
COMBINE eggs, sugar and salt in large mixing bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six small cups. Sprinkle with nutmeg. Place cups in baking pan; fill pan with hot water to 1-inch depth.
BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Cool until ready to serve.


Elves:
As you might expect, elven food is as aloof as the race themselves. Their food tends toward simple delicate flavors. They love their wine, but detest heavily spiced food. They also serve portions that other races might consider stingy. Elves decide on satisfaction based on the mix of subtle flavors. There are many groups of elves and each group is different. This is a tiny sampling from the palates of High Elves.

Al'loren'ka'no: Song Bird, Drowned in Wine, eaten whole.
5 Al'loren song birds. Captured wild, and alive.
1 large bottle of Elven wine.

Keep the Al'loren birds in a darkened cage. This will cause them to continually eat. Feed them often for two weeks. They will become nice and fat.

Take the birds out of their cage and drown them in a snifter of Wine. Once they stop kicking, dip them in scalding hot water to remove the feathers. Then cook them whole upon a flat grill. Each one needs to cook for 10-15 minutes.

Al'Loren are to be eaten whole except for the beak. Wash down with a light tea or thin mead.

Elven Lentil Soup
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 Roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.

Stir in lemon juice. Puree 1/2 of the soup, then return to the pot. Serve.

Elven Flat Bread
1 envelope active dry yeast
2 cups warm water
6 cups bread flour
1 tablespoon salt
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 500 degrees F

Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

Gav'in:
Gav'in food tends towards simple fare, but with rich smoky flavors. Hickory smoked meat is often complimented with a variety of food gathered in the wilderness. The Gav'in can subsist on meat if the need to, but often like to eat gathered greens such as sweetleaves and spinach.

Roasted warg
1 warg-wolf
1 spit
1 fire pit.
3 handfuls of herbs hand collected from the road.
3 pieces of dry hickory.

Take the warg and split it down the belly. Take out the guts and place them in a small jar or hollowed out wood bowl. Spread the meat and tie the legs back. The front legs should be level with the mouth. Run the spit from back to front, being sure to bring the point through the mouth of the Warg. Wash the meat in fresh cold water. Shave the thick coarse fur from the warg with a stone knife. Save for rope.

Rub the handfuls of Herbs all over the warg, paying particular care to the meat on the inside. Build up the fire and place a log of hickory into the fire. Set the spitover the fire. Turn the warg every 15 minutes for three hours. Replace the hickory log once and hour.
While doing this, sift through the guts of the warg. Stomach tissue makes for excellent string and binding materials. Take great care to remove the heart. Rub in herbs and present still warm to Chieftain. He should eat it raw. The liver can also be eaten raw as an appetizer.

Once the Warg is done, serve hot. Pieces should be eaten hot, and craved with a knife.


Blood Soup:
1 1/2 pounds pork spareribs
3 tomatoes, diced
1 potato, peeled and diced
1 large carrot, diced
1 onion, diced
1 teaspoon salt
2 cups water
3 cups fresh Blood

In a deep skillet over medium heat, cook spareribs in water to cover until meat begins to fall from the bone, 1 hour. Drain.
In a large pot over medium heat, combine tomatoes, potato, carrot, onion, salt and 2 cups water as well as the 3 cups of blood. Place the ribs in the pot, bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are soft.


Sticks and twigs:
1 handful of chewy sassafras twigs.
2 pouches of dried berries.
12 sticks of Krak'ch. Small sticks, broken open.
3 cups of salted nuts.

Combine mixture. Eat out of pouch while hunting.

Guthrie:
The good nature of the Guthrie means that their food tends to be be very colorful and filled with flavor. They love sweets,candy fruits and thick fatty foods. Over indulgence is a common theme with them. They love to try new foods and will adopt things from other races. If you spend much time with them, they will push upon you all the family favorites they might have.

Frosty Fruit Salad
1/2 cup white sugar
2 cups water
1 can frozen orange juice concentrate, thawed
1 can frozen lemonade concentrate, thawed
4 bananas, sliced
1 can crushed pineapple with juice
1 package frozen strawberries, thawed

Dissolve sugar in the water. Add orange juice, lemonade, bananas, crushed pineapple with juice, strawberries and mix well. Pour into 9x13 inch glass pan. Freeze until solid. When ready to serve, let it sit out for about 5 minutes before attempting to cut.

Guth Fruit cobbler
1/4 cup butter
1 1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
4 cups fresh peaches, pitted and sliced

Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.

Bake at 350 degrees F (175 degrees C) for 55 minutes.
Guthrie often change or add to the fruit used. Raspberry and Huckleberry cobbler is a favorite among these small folk.

Pocket Meat.
2 honey-roasted skinless, boneless chicken breast halves
1 white pita bread
2 cups shredded lettuce
1 large onion, chopped
1/2 cup shredded Cheddar cheese
1/2 cup white mayonnaise
1/2 cup tomato paste
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
Preheat oven to 250 degrees F (120 degrees C).
Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, tomato paste,lemon juice and ground black pepper. Mix well.

Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Pockets may be cooled and wrapped in a towel. Should make for a excellent walking lunch.

Human:
Humans are a bland adaptable lot. Their food tends to be as varied as their culture is. They have the most mixture in their food of any race in Phanterra. Omnivores to the end.

Bubble N' Squeak
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste

In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside. In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Black pudding
1 1/4qt Fresh pig's blood
8 7/8oz Bread cut into cubes
1 1/4qt Skim milk
1lb Cooked barley
1lb Fresh beef suet
8oz Fine oatmeal
1t Salt
2ts Ground black pepper
2ts Dried and crumbled mint

Put the bread cubes to soak in the milk in a warm oven. Do not heat the
milk beyond blood temperature! Have the blood ready in a large bowl, and
pour the warm milk and bread into it. Stir in the cooked barley. Grate the
beef suet into the mixture and stir it up with the oatmeal. Season with the
salt, pepper and mint.

Have ready 2 or three large roasting pans. Divide the mixture between them
~- they should not be more than 3/4 full. Bake in a moderate oven -- 350 F
~- for about an hour or until the pudding is well cooked through. This
makes a beautifully light pudding which will keep well in a cold larder.

Cut into squared and fry till heated through and the outside is crisp, in
bacon fat or butter. Delicious for breakfast, or for supper with fried
apples and mashed potato.

Spring Salad
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup white sugar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Orc:
Orcs are violent carnivorous scavengers. They tend to eat raw meats, and drink it down with thick crude ale. But exceptions do occur. These recipes come from a clan of orcs far to the north. They were just as violent as all other Orcs, with slightly refined pallets.

Salt Flesh
1 (7 pound) standing rib roast (from anything.)
4 teaspoons fresh garlic, minced
2 tablespoons black pepper, coarse ground
3 cups coarse salt
3/4 cup water
Preheat oven to 325 degrees F.
Allow roast to sit at room temperature for 1 day
Rub garlic over entire surface of the roast
Arrange roast, fat side up, on a rack in a roasting pan.
Sprinkle pepper over top of roast.
In a bowl, stir together the salt and water until the mixture forms a stiff paste resembling wet snow.
Coat the roast completely with the mixture, patting it on about 1/4 inch thick.
Roast the beef in the middle of pre heated oven for two hours (about 22 minutes per pound), or until it registers 130 degrees F. on a meat thermometer inserted into the center of the thickest part of the roast for medium-rare meat.
Transfer the meat to a cutting board and let stand for 20 minutes.
Remove the crust and carve the meat.


Ox Tail Soup
1 1/2 lb Cut ox tail
1 1/2 qt Water
1 tb Salt
1/2 c Diced onion
1 c Diced raw carrots
1/2 c Diced raw celery
2 tb White rice
1 c Cooked tomatoes

Brown ox tails well in hot fat. ADD: Simmer at least 3 1/4 hours. When meat is tender, remove from bone. Return meat to pot. ADD: Cover and simmer 30 minutes. Skim off as much fat as you can. This soup may be made the day before eating - then the fat is easily removed. Heat through before eating. -----


Cold Bread
3 cups graham flour
3 cups boiling water
3/4 cup shortening, melted
3 teaspoons salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 cakes compressed fresh yeast
1 quart blood
6 cups medium rye flour
4 cups bread flour
In a large bowl, use a wooden spoon to mix together the graham flour and boiling water until smooth. Stir in melted shortening, salt, cloves, allspice and yeast. Mix in blood until well blended, then stir in rye flour and bread flour 1 cup at a time, and stir until dough no longer sticks to the spoon or the sides of the bowl. Sprinkle flour over the top of the dough, and let rise in a warm place until doubled in size.
When dough has doubled, stir down, and spoon dough into six 9x5 inch loaf pans. Let rise until dough is doubled in size. Preheat the oven to 300 degrees F (150 degrees C). Grease the tops of the loaves.

Bake loaves for 1 hour, or until the tops are brown and the loaves sound hollow when tapped on the bottom.


Tsunotaur:
The Tsunotuar are a race of horned plains dwellers. They have a bovine heritage and as such eat mostly fish and grass type foods. They can handle red meat and grain, but they tend to like large leafy vegetables. The Tsunotaur are split into two groups, and their recipes vary little between the two except for complexity and refinement.

Sea Grass and Fish

2 sea grass stalks
1 fresh Garlic clove, chopped finely
1 Tbs. finely chopped thyme.
2 Tbs. fish oil.
2 Tbs. peanut oil
1/3 cup fresh apple cider
4 freshly caught fish.
1 Tbs. peanut oil
2 Tbs. coriander seeds
2 Tbs. black peppercorns

For dressing, remove and discard the tough outer skin from the sea grass stalks and finely slice. Combine sea grass, garlic, cilantro,oil and cider.
Brush fillets on both sides with oil. Crush the coriander seeds and peppercorns. Press crushed seeds on both sides of fish. Grill over hot coals two minutes per side for rare, three minutes per side for medium rare and four minutes per side for well-done.
Pour dressing over fish and serve hot or at room temperature.


Horn Wine
16 cups apples, cored and chopped
2 pounds raisins
1 cinnamon stick
4 1/2 cups granulated sugar
1 teaspoon yeast powder
1/2 teaspoon pectic enzyme.
1 campden tablet
1 gallon water, hot
1 scoop wine yeast (for 1 to 5 gallons).

place fruit in primary Wine Cask. Pour boiling water over it. Let sit overnight.
24 hours later, add balance of ingredients. Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary Wine Cask and attach airlock.
Rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary Wine Cask. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.



Valkyn'Vi:
I'd like to say that we Valkyn'vi have a long and storied history of food and flavor. But we don't. We are forced to hover about other races and have no home lands of our own. As such our food is the culmination of the delicacies of other races that have allowed us to live in their lands. We took their food and added our own special mix. With a Valkyn'Vi's innate understanding of the mysteries of anatomy and the delecate balance of herbs our food has become a setting place for the rarest and greatest of the spices other races provide. Both colorful and tasty, it's no wonder many houses have Valkyn'Vi cooks laboring in their kitchens.
Curried Mutton and Spice Barley

2 lbs Mutton
3 tbs ginger,minced.
10 cloves garlic
7 fresh green chillies
5 cardamons
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp salt
1 tsp coriander powder
1/3 tsp garam masala powder
50 g fresh coriander leaves
2 tbsp unsaturated oil
2 sticks cinnamon
1 cup water
3 medium potatoes - keep skin on, cubed

Garnishing*
3 small tomatoes - sliced
Mix all the above ingredients except oil and cinnamon sticks, together in a bowl. Add in mutton pieces and marinate for 2 hours.
Heat oil and fry cinnamon until fragrant.
Add in marinated meat pieces and stir-fry over high heat. Lower the flame, when meat changes color. Add water, cover and cook till mutton is tender.
Add potatoes. Cook till tender.
Garnish with tomato slices. Serve.

Spiced Barley
Two tablespoons of butter or margarine
One cup of uncooked barley, your choice of type
1/4 to 1/2 cup of chopped bell pepper.
Two heaping tablespoons chopped onion.
One teaspoon cumin
One teaspoon caraway seed.
One tablespoon minced garlic, or three fresh cloves
Two teaspoons of loose bullion, either chicken or beef.
Two cups water
Get everything ready before you start, as the ingredients need to be added all at once. Put the spices, onion, pepper, garlic and bullion in one container, or mix them into the water. Heat a large skillet, melt butter and stir barley into it.
Keep stirring until Barley has its translucent look. All at one time, add the rest of the ingredients. Stir well, and wait until the mixture has come to a boil, then turn down the heat and cover. Let it simmer until the rice is tender, but watch that it doesn't cook dry. More water can be added if necessary.

Spice Cakes

1/2 cup finely chopped butternuts
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup butter
1 1/3 cups packed brown sugar
2 eggs
1 cup buttermilk

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan. Sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts).

Sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt. Cream the butter. Blend in lightly packed brown sugar and beat until light and fluffy. Beat in eggs. Stir dry ingredients into creamed mixture alternately with buttermilk. Blend in the finely chopped butternuts or pecans or walnuts.

Put gently into baking pan. Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. Cool in pan for about 10 minutes. Put on cake rack to cool completely. Leave upside down and sprinkle with confectioners' sugar over cake before serving.

Mulled Wine with rosemary and sage.
1/2c water
1/2c sugar
2 Tbsp rosemary
2 tbsp sage, fresh
1/4 cup honey
2 lemons
2 bottles white wine
Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine. Peel the lemons and add in the peels. Let sit for a length of time to seep in the flavors, without boiling. Strain out the larger bits and serve warm.

"

A Valkin’vi looking woman with elven pointed ears, looked up from where she was sitting in a haze of incense smoke looking at a spread of intricately detailed cards. She had been almost invisible to the folk of Haven, which suited her well enough. She was not very social by nature, though did rather enjoy simply watching the comings and goings of the other, more active, people who made up this growing community. That Valkin’vi in particular held her attention, for she gave great honor to that kin.

As such, when the newest arrival of the Painted Folk, posted a notice, she could not help but be curious. Had she been more outgoing, she would have bid him welcome some months ago. As it was, however, she had contented herself with watching and waiting for the opportunity to make her greeting.

She rose from her place at the right of the great North hearth, and went to read his notice, a soft smile spreading across her black painted lips. It was a rare sight on her colorless face, tattooed where the Valkin’vi would have merely painted their faces. But then, she was not Valkin’vi. She was Vau’An’Dar. She was no the least bit surprised to note that her folk were omitted from the list. Vaun decided to correct that.

The slight woman returned to her table and began to write on a piece of parchment, referencing a few books in the process. After about half an hour she straightened and made her silent way to the kitchen.

She quietly pushed open the door to find Sen well about his work. She waited a moment for him to notice her, as she did not with to intrude upon what it was he was doing. When he did, he gave her a nod and paused.

“I noticed that thou dids’t not have any recopies of the Vau’An’Dar among thy listing. I have written down a few of those I remember best, for it is some time since I enjoyed the delicacies of my Homeland.” A rare smile again crossed her ivory face as she handed him the parchment.

“I would be more than happy to teach thee how they are prepared, shoulds’t thou desire.”


Upon the parchment in light, spidery script was the following:

The Vau’An’Dar:

Being a folk of the deep sea far to the South and East of the old Kingdom of Silverthorn, fish and other sea creatures make up the bulk of the diet of the Storm People. Though wild game and avians are not unheard of, they are harder to procure, and this less common in the Vau’An’Darian diet. Like Valkin’Vi whose blood they share, they have a love for fine spices and subtle flavors. They believe in light and rich accents, subtle spices, and diverse textures.

Grilled Salmon with Rosemary

INGREDIENTS:
• 1 pound fresh or frozen salmon steaks
• 2 teaspoon olive oil
• 2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cloves garlic, minced
• 2 teaspoon snipped fresh rosemary or tarragon or 1 teaspoon dried herb, crushed
• 1 tablespoon drained capers, slightly crushed
• 4 sprigs fresh rosemary (optional)

DIRECTIONS:
• 1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into 4 serving-size portions. Brush both sides with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary or tarragon onto fish. Grill or broil.
• 2. To serve, top fish with capers. If desired, garnish with fresh rosemary. Makes 4 servings.
• To cook by direct grill method: Place fish steaks on a greased grill rack or in a grill basket. Grill on an uncovered grill directly over medium-hot coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2 inch of thickness). If the fish is more than 1 inch thick, gently turn it halfway through grilling.
• To broil: Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch of thickness. If fish is more than 1 inch thick, gently turn it halfway through broiling.



Wasabi-Glazed Whitefish

INGREDIENTS:
• 2 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon wasabi powder or 1 tablespoon prepared horseradish
• 4 4-ounces fresh skinless whitefish, sea bass, or orange roughy fillets, 1-inch thick
• 1 medium zucchini, coarsely shredded (about 1-1/3 cups)
• 1 cup sliced radishes
• 1 cup fresh pea pods
• 2 tablespoon snipped fresh chives
• 3 tablespoon rice vinegar

DIRECTIONS:
• 1. Combine soy sauce, 1/2 teaspoon of the seasme oil, 1/4 teaspoon of the sugar, and the wasabi powder. Rinse fish; pat dry with paper towels. Brush both sides of fish with soy mixture.
• 2. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Place fish on the grill rack directly over heat, tucking under any thin edges. Cover and grill for 8 to 12 minutes or until fish just flakes easily when tested with a fork, gently turning once halfway through grilling.
• 3. Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes, pea pods, and chives. Stir together vinegar, the remaining sesame oil, and the remaining sugar. Drizzle over the zucchini mixture; toss to coat. Serve the fish with slaw. Makes 4 servings.
• Note: To cook fish on a charcoal grill, grill fish directly over medium coals for 8 to 12 minutes or until fish just flakes easily when tested with a fork, gently turning once halfway through grilling. Serve as above.





Shrimp Bouillabaisse

INGREDIENTS:

• 8 ounces fresh or frozen peeled, deveined shrimp with tails
• 8 ounces fresh or frozen scallops
• 8 ounces (8 to 12) fresh mussels in shells
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 1 cup fish or vegetable broth
• 1 cup finely chopped tomatoes
• 1/8 teaspoon ground saffron
• 2 cups hot cooked couscous
• 6 cups water
• 9 tablespoon salt

DIRECTIONS:
• 1. Thaw frozen seafood. Halve large scallops. Scrub mussels; remove beards. Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes. Drain and rinse. Repeat twice.
• 2. Cook onion and garlic in hot oil until tender. Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt. Bring to boiling; add seafood. Return to boiling; reduce heat. Simmer, covered, 5 minutes or until shells open. Serve with couscous. If desired, top with parsley. Makes 4 servings.

Sen looks at the slight woman with a piece of parchment clutched in her white hands. Her face tattooed where his is painted. One of the Vau'An'Dar. Sen had never been to Silverthorne, and had never even seen of the Va'An'Dar. It was amazing that he would find such as this after what could only be described as the end of the world.

Sen bows deeply, holding his eyes downcast for a moment before returning. He was impressed by the deep honor this woman had given him in providing the recipes. Even more amazing was that she had offered to teach him. How lucky could a simple cook be.

“You honor me with this gift. My mother once told me of the Va'An'Dar, but she had never seen them. Her mother had never seen them either. They were a legend to us kinfolk who loved near the sea, free from others. They were the fairy tale we told ourselves as we slept at night.” Sen said with a smile on his painted lips.

“I have many of the ingredients here. My most precious possession is the chest of spices that I carry. I would be glad to accept these. And I would be even happier to accept your teaching. I am but a humble cook, not a chef. I can prepare food with technical profiency, but not with artistry. So, I humbly ask you to teach me anything you would like.” Sen says with his most honorific and polite voice.

He smiles as the Ravens behind him caw and cackly, as they are wont to do.

Had it been possible, Vaun would have blushed dark pink under his kindness. It had been far too ling since she had heard the soft speech of one like herself. He did not color his words with useless superfluousness, the flowery speech behind which only the weak hid. She regarded him for a long moment, pondering his words, ere she spoke softly and with a real smile. All the thanks she would never be able to say was in her dark eyes. Words were not her friends, but actions were.

“I would tell thee of my folk, should thou wish it. It would be my pleasure, for the Painted Folk are beloved of my kin, for we are one and the same.” She entered fully into the room, going to his side. A look of concern crossed her face for a moment as she took off the black gloves she always wore.

“I… must caution thee; be weary of touching my skin… I suffer ill effects from personal contact with most folk.” Her look was apologetic, but it quickly passed. She took stock of what he had and saw he was being modest. He was well provisioned and a fine hand from the smells she noticed issuing from his various pots.

“Shall we then to the Whitefish, as I see thou hast some here?” At his nod, they began. She interspersed preparation advice and instructions through her story.

“I am sure thou knowest the history of thy kin… how the Elvenkin tore thee from thy ancient home plane and made of thee thy slaves. Diviners and weather forgers they made of the Valkin’vi, spirits of Light forced into the forms of elves, forced to take physical form where once thou hadst been free.” Her voice was hard as she spoke of the Elves. Clearly the Vau’An’Dar had not forgiven them for their misdeeds.

“Great and mighty were the Elven Kingdoms of that ancient time. One there was farthest from the capitol of Silv’An’Dar. It is from thence that my folk come. While the rest of the Elves were granting, at long last, the Painted Folk their freedom, those of my land grew even more controlling and cruel. The Valkin’vi could take it no longer, and a war there was betwixt the two. A hundred years it waged, both peoples were decimated. At last an accord was made, and the two folks became one.”

She turned her odd violet eyes upon him. “Thus, the Vau’An’Dar are the Storm People. We are the joined kindred of both Elven and Valkin’vi blood. Humans misname us Storm Elves, for our ships come always with the storms that we call to protect our lands from those who would plunder them for the treasures of the Ancient kingdoms. We are myth because we wish it so, for we desire nothing but to be left alone to live in peace. We wonder… always wonder… Will our souls return to the Land of Light from whence the Valkin’vi come? Or will we be trapped ever in Phantera, of it but not from it?” Her voice had become wistful, a little sad.

As they finished the preparations of the soon to be delicious fish, Vaun gave Sen a warm smile. She seemed so much different like this, when no one else was around. She seemed at ease with him. “I am Ana’Vaun’Ithilian, the Mystic of Winter Moon. Here that does not mean much, but once it meant a great deal. Most here simply call me Vaun, and I have learned to accept it. I am Magi and Mystic of the Old Ways.” There was a wry twist to her lips.

“Thou art Sen'Za'Rien, I have heard others use thy name. Glad am I, Sen'Za'Rien that thou hast made thy way to Haven. It pleases me to see the Painted Kin here, for it is always with the Valkin’vi that I have felt most kinship. Thou hast done me honor, and I return it threefold. Thy grace and kindness are welcome and unlooked for here.”

She paused, realizing that she had just spoken more in the last fifteen minutes than she had in one sitting in months.

“Perhaps we have more in common than not. While in many lands the Valkyn'Vi are free to wander, I was born under the yolk of Elven slavery. I was born in the Village of Ko'ha'shar'en. It was an elven village on the shores of the Shin'tek'var river. The trees there were thick and tall. The elves made their homes in those trees. We Valkyn'vi, or the An'Irri as we like to refer to ourselves made our homes in thatch huts near the base of those trees. There, in that place the Elves owned Valkyn'Vi like cattle. My mother was a slave, and her son was born a slave. I would like to think that they are slaves no more.” Sen says with a thick sort of sadness. “Ana’Vaun’Ithilian, My mother taught me to honor the mystics and seers above all others, and as such I honor you. We travel amongst the other races like figments upon the winds. But here, I hope that perhaps we can find a place to live and call home. Mistrialla will find us. All of us, regardless of blood, and return us to where we belong. “

Sen smiled, and set the food that Ana’Vaun’Ithilian on two place, silver plates, etched with the Valkyn'Vi rolling tongue. Not too far departed from Elven. These silver dishes, were the only thing Sen had from his mother.

“Should you require anything Ana’Vaun’Ithilian I will be happy to provide it.” Sen says, and holds one of the plates to Her. “These are trying times. But life can be good again.”

Vaun’s violet eyes widened when Sen’Za’Rein spoke of the Elvenkin yet keeping Valkin’vi as slaves. “I had thought that only Silv’An’Dar remained of the Elven Kingdoms, and that they had long ago set the Valkin’vi free?” But, she gave the matter some thought. If her folk had survived hidden and shrouded in myth for millennia, it was more than likely that others had too. She shook her head sadly. “I am sorry for thy hardship, for I have never known slavery myself. That any would keep thy kind so bound only serves to fuel the fire of my hatred for that kin.”

The Valkin’vi looking woman gave him a deep bow, and made a gesture which must have meant something of respect from her kind. “Thy kind words bring me hope, Sen’Za’Rein. I have always been of the school of faith that my kin can indeed return to that place of light, for that is a Storm Dancer’s way. I will trust in thy faith and share it as my own.” And she smiled.

“Perhaps, if thou doest desire, I could read thy cards? It would be my honor and pleasure, for thou art a soul of grace, and that is a rare thing in these times. I too believe that a home can be found here, if we chose to make it thus. I did not always think so, and yet struggle with the reality of the fact that there is likely no returning home for me. I have found, however, by the grace of a rare few like thyself, that there is beauty and good here worth out of which crafting a life. It makes the impending centuries of my life easier to face.”

She sat across from him that they might enjoy the meal they had prepared together. For the Storm Elf, this was one of the most enjoyable midday’s she had passed in a very long time. She had forgotten how much she enjoyed the company of her own kind, as it were.

To his kind offer she replied, “Atrum Draconus has the keeping of my care, but for thy kindness I thank thee. I will keep thy words in my heart that should a time come to pass when I have need, I will remember thee with fondness. Unto thee as well I offer what wisdom and skill I might have. Grace such as thine is rare in this late age of the world, and in this place, and so all the more precious.”

*walking into the kitchen area with a slight limp Erasmus looks the Storm Elf over with a curious eye. He quickly turns to Sen before speaking.*

Excuse me. Sen, do you perhaps have some twine? The type often used when preparing fowl for feast? It seems with the excitement of the Forum I have neglected some of my wounds that should be stitched but have exhausted some of my medical supplies.

If you would be so kind, I will leave you and your guest to your conversation.

“Ahh yes, Doctor. I have just what you need.” Sen says, rising from the tiny table in the corner of the Kitchen. He sets down the plate of fish, having finished it entirely. He opens a small wooden box that sits underneath one of of the larger Ravens. He pulls out a small roll of thin, finely braided twine.

Then he looks at the doctor and goes to the spice case that sits on the counter. He opens the lower door and clinking of glass vials can be heard. He comes forth with a small amber vial, and opens the lid, taking a deep breath.

“Yes, Here you go, Twine, tightly woven. I could come by some line made from sheep stomach should you require anything better. This..” Sen says holding the vial between pale fingers. “Is ginger paste. It smells strongly, but will keep infection out. It is an herbal remedy I have carried since I was a child. Do you need anything else? I could send you off with a warm cup of tea?”

*Erasmus watches as Sen assembles the variety of items, inspecting each as it is brought forth.*

Yes, this twine will suffice. Hopefully in time I can begin to assemble a finer selection of tools, but for the moment this will meet my needs. Hmm, an herbal remedy you say? I am curious to see how this aligns the humours if it is as effective as you claim. My mentor had knowledge of some such tinctures, but only passed on to me what was needed for my practice.

Tea? No, thank you. I have secured some strong alcohol in which to clease my instruments and dull my pain.

*With that Erasmus collects the items, nods, and turns to leave.*

“Doctor, should you need assistance, I could help you. Two heads are often better then one as they say. I am not entirely unskilled in the arts of medicine. Good luck with your injuries. I don't suppose you'd like to share how one acquired such injuries? I know that the land is rough and the woods are hard. Nevertheless should you need some help, feel free to ask.” Sen said closing the box with a click. The birds crowed restlessly as the Inn was suddenly shaken by quick wind. The windows rattled in their seals.

Vaun had silently finished her meal. While she was well at ease with Sen, this new figure was unknown to her, and she was never very good with those she did not know. However, the fact that the Valkin'vi was a healer as well as a fine cook interested her.

"There are those who say the path of the Healer is the most noble," she said softly, giving him a soft smile.

When the wind shook the windows, a strange look crossed her face. Was it anticipation? "A storm comes," she whispered. "It will be a wonderful night to walk the wilds. Hast thou the Valkin love of tempests, Sen'Za'Rein?"

“I arrived amidst a terrible storm, and I'm sure I shall depart in one should I ever move on in my wanderings. The night I arrived here, there was a horrible reckoning. A down pour of cold rain. I had my cart to contend with and the wheels stick in the mud. I found a shelter that night. I'm glad I did. I'm told that was the night they faced the dragon for the very survival of this Haven. I'm glad I missed it, I could hear the battle even during the thunder. I can say that yes, I have the heart of storms, the wild ways.”

Sen walks over to the birds, and reaches into one of the cupboards. There is a few bits of crusty meat from last night's supper. He takes them in his hands and feeds them to the birds, one by one. They flock and attack the meat, tearing the flesh with their beaks. When he turns around they crow, and echo his name. 'sen,sen,sen,sen' they repeat in their avian tongue. Raven are intelligent birds, and can imitate voices when they want to. But they do not understand their mimicry, not like other birds. But they make excellent messengers.

“There are those who say the path of the healer is noble. And while I do not doubt that it can be, I think that anyone can be noble. They just need the opportunity. Of course, I'm not really a healer, I've simply picked a few pieces along the way. Now Mystic, that's respected. At least among civilized company Ana’Vaun’Ithilian.”

No thank you Sen, I tend my own wounds whenever possible. Professional pride I suppose. The wound was gained from a wolf when I was traveling here. I had been examining numerous animals that seemed to be suffering from similar ailments. The wolf had apparently not been suffering as much as I thought as it bit my thigh during the examination.

Not to worry, nothing a few stitches won't put right in short order. Noble? I suppose so, it would apply to my Mentor in his own way... perhaps not in his final hours, but for most of his lives.

“Doctor, that sounds like perhaps you were once at odds with your mentor. Sometimes people have the ability to be noble in death, but this sounds like it was not the case.” Sen says with a smile. The birds huddled in their mesh/bamboo and wire cages. The building shook once more under the weight of thunder. “I can see how examining a dying wolf can be dangerous. I have come to understand no being is as dangerous as they are in the moments before death. Be it powerful urges of survival or the knowledge that the the hearth fire is about to go out. Hopefully you learned what you need to know about the wolf.”

Oh yes, my Mentor Doctor Desiderius was at odds with me. That often occurs when one wishes to kill you. Or perhaps "kill" is not the proper phrase. Take my physical body from me would be more accurate. But before he was able his mind became fractured and he began his slow descent into death. But yes, in his pursuit of knowledge some would call him Noble.

As for the wolf, anytime you are examining dead or near-dead creatures there is danger... but there is also much to learn. Yes I learned much, such as to ensure such creatures are properly sedated. Also, it was afflicted with some sort of disease, as it seems numerous other animals were also.

Hmm, Ravens... I truly wonder how closely related there are to Avianna? They're physically similar in many ways, and your birds do display a rudimentary intelligence. Hmm, this may warrant further investigation in the future.