diff --git a/_img/TWOC/img_204.webp b/_img/TWOC/img_204.webp index 44c0040ed9..aeb8950e9b 100644 Binary files a/_img/TWOC/img_204.webp and b/_img/TWOC/img_204.webp differ diff --git a/_img/TWOC/img_221.webp b/_img/TWOC/img_221.webp index 054f2fefd0..fcab319d8c 100644 Binary files a/_img/TWOC/img_221.webp and b/_img/TWOC/img_221.webp differ diff --git a/recipe/Gollancz; The Witcher Official Cookbook.json b/recipe/Gollancz; The Witcher Official Cookbook.json index 0339bc65f9..bec5eea652 100644 --- a/recipe/Gollancz; The Witcher Official Cookbook.json +++ b/recipe/Gollancz; The Witcher Official Cookbook.json @@ -2183,6 +2183,264 @@ ] } ] + }, + { + "type": "section", + "name": "Toussaint", + "page": 195, + "entries": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_194.webp" + }, + "credit": "Daniel Valaisis" + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_195.webp" + }, + "credit": "Srdjan Vidakovic" + }, + "Open a crate delivered from afar, forage amidst the straw you find there and draw out a dark-tinted bottle. If you are lucky your wine will taste of Toussaint, a land just south of the Amell Mountains. Each sip will taste of a warm breeze, of the lazily circling wings of a windmill, of the surrounding sunflower meadows. Complex flavors and subtle notes will evoke timeless moments spent in charming villages and castle vineyards that dapple the area's lusciously verdant valleys. Toussaint boasts a plethora of vineyards, but Corvo Bianco, Vermentino, Tufo, Belgaard, Castel Ravello and Pomerol are widely recognized as producers of the Continent's finest wines, exported to its farthest reaches. The land's cuisine, strongly influenced by grape cultivation and bountiful harvests of various crops, is just as remarkable as the prized crimson nectar maturing in sealed barrels. To taste and learn the differences between the {@i haute cuisine} of Toussaint's capital, Beauclair, and the lands beyond its walls, one need but stroll along the Sansretour River, accompanied by a chorus of cicadas. Unsure of one's path, one can always inquire with the knights-errant who regularly patrol these routes. They invariably prove delightful guides, ever eager to suggest local taverns and inns offering Toussaint's culinary gems\u2014an eclectic array of dishes produced from recipes passed down and perfected from generation to generation.", + { + "type": "entries", + "name": "Double Veggie Ratatouille", + "page": 196, + "entries": [ + "Though I was rather pleased with the results of my work over the preceding few weeks, I had not expected my employers to demonstrate their gratitude so emphatically. Yet on the day I completed things, in addition to the agreed-upon fee, the chamberlain presented me with an ample bonus and conveyed the duchess' personal thanks. Her highness, aware of my plans to venture out of the city into the Toussaint countryside, had kindly directed missives to the duchy's finest vineyards and mansions, requesting they treat me as their special guest. A few days on, I arrived at my first stop\u2014the Castel Ravello vineyard. After exchanging pleasantries with the proprietor, I was invited to sample the estate's famous Est Est and Fiorano wines as well as a delicious ratatouille, a signature dish of the region served on tables both noble and peasant. This comforting meal consists of a double portion of vegetables\u2014a base of root veggies topped with a carefully arranged layer of tomatoes and other local produce, all sliced\u2014that is then drizzled with fresh olive oil flavored with herbs and lemon juice.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Double Veggie Ratatouille", + "page": 196 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_196.webp" + } + } + ] + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_199.webp" + } + }, + { + "type": "entries", + "name": "Fox Hollow Toast with Herbs", + "page": 200, + "entries": [ + "Taking advantage of the sunny weather, the next day I set out to explore more of the valley, capturing Toussaint's fairytale landscapes in simple drawings in my journal. For my lunch I had brought along a basket containing a bottle of light wine from the neighboring Vermentino vineyard and crispy, fragrant sourdough toast prepared by the winery's staff. The proprietress had explained how to achieve the unpretentious yet rich flavor\u2014by grinding plenty of local greens, seeds, and oils into a paste, then toasting this with the bread and topping each warm batch with grated, mature cheese. This modest meal, often enjoyed by local workers, originates from the village of Fox Hollow, where it remains a popular choice at the Ruddy Brush Auberge. When I returned the empty basket to its owner, she invited me to sit down to an evening feast. Seated on empty wine crates and sampling appetizers made from local produce, we listened to a wandering storyteller recount some local folktales, including one about a black cat that granted seven wishes and another about a brilliant rat that ran Beauclair's most prestigious tavern, creating culinary wonders from the simplest ingredients.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Fox Hollow Toast with Herbs", + "page": 200 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_201.webp" + } + } + ] + }, + { + "type": "entries", + "name": "Dun Tynne Leek and Bacon Soup", + "page": 202, + "entries": [ + "I arrived at Dun Tynne Castle a few hours after sunset, having previously taken a wrong turn at a crossroads. While my room was being prepared, I was led to the kitchen where the cook heated a bowl of leek soup for me. The creamy vegetable broth proved to be delicious. Chunks of smoked bacon garnished with caramelized leek strips, droplets of fine olive oil, and nigella seeds produced a warm, delectable harmony. Nourished but fatigued, I sought out my assigned quarters, though with only a candle to light my way, the task was not easy. After many minutes of searching, I opened what I believed to be the door to my room only to find myself face-to-face with the silhouette of a woman hovering in the twilight. I dropped my candle in terror and stepped back into a suit of armor, which crashed to the floor and awoke all the members of the household within earshot. Once the staff had brought more light, I asked, mortified, whom I should apologize to for breaking into their room. I was told that the quarters were now vacant, but had once belonged to the owner's ancestor Téofila, whose portrait hung in the castle's main dining hall. The ghost, whom locals call the \"Lady in White,\" is said to emerge from her painted representation just before midnight to stalk the corridors and visit the castle's nooks and crannies.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Dun Tynne Leek and Bacon Soup", + "page": 202 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_202.webp" + } + } + ] + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_204.webp" + } + }, + { + "type": "entries", + "name": "Gélenser Radish and Cabbage Slaw", + "page": 205, + "entries": [ + "Following the unfortunate incident at Dun Tynne Castle the evening before, by way of apology I offered to help in the kitchen the next day. At first my hosts would not hear of a guest taking up any sort of labor, but they gave in once I assured them of my passion for the culinary arts and eagerness to learn local recipes. One of the kitchen hands had the day off. As the cook told it, the girl was squandering her leisure time weaving a nettle shirt that would, she hoped, lift a curse from a swan that called {@i Mare Aubrebis} Lake home. In any case, I was asked to assist in the preparation of a local radish and cabbage slaw. Under the cook's guidance, I went through the recipe's vital steps\u2014macerating finely shredded cabbage in salt and marinating slices of radish and thin strips of carrot in honey and vinegar. As I completed the dish, a knight-errant appeared unexpectedly. He had been patrolling the area around the castle and had unfortunate news for both myself and the cook. A slyzard recently spotted in the Caroberta Woods had been forcing travelers to take long detours. Now it also jeopardized the future radish-based menu by cutting off deliveries from the Gélenser Farmstead, famed for cultivating the best radishes in all Toussaint.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Gélenser Radish and Cabbage Slaw", + "page": 205 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_207.webp" + } + } + ] + }, + { + "type": "entries", + "name": "Wight's Sorrel Soup", + "page": 208, + "entries": [ + "The story of this recipe is so astonishing that few of my relatives at home in Kovir will believe it. At dusk, rather than returning to the castle via the shorter path along the Dun Tynne hillside, I took another trail leading past the cemetery on the slope of Mont Crane. There, I encountered a girl lugging a heavy cauldron. After a brief conversation, I offered to help carry it. As it turned out, she was the aforementioned kitchen hand from the castle, though the cook had been sorely mistaken about the reason for her absence. Though she in truth had been collecting wild plants from roadside ditches, it was sorrel, not nettles, she was gathering for a nourishing recipe. The green-hued soup she aimed to make based on a pork-rib broth was for her brother. He had been cursed, and no one had thus far found a remedy. The poor wretch was forced to seek seclusion in a cemetery and await meals brought by his family, who would announce their arrival with the clanging of spoons hung on a string. Though the pungent, green broth initially repulsed me, the story nevertheless inspired me to include this sorrel soup recipe in my journal. The refined result proved surprisingly delicious with the addition of cream and hard-boiled eggs. It should be noted that, despite similar origins, this unusual soup is much tastier than the one from {@i The Adventures of Spikey and a Wight called Franconi}.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Wight's Sorrel Soup", + "page": 208 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_208.webp" + } + } + ] + }, + { + "type": "entries", + "name": "Flamiche", + "page": 211, + "entries": [ + "The village of Flovive was named after a raftsman named Flavien. According to legend, he saved the duchy from a plague of frogs by serenading the amphibians on his fiddle and coaxing them to follow him beyond its confines. Each year, a multi-day festival is held to commemorate this event, which I very much wished to attend. Upon my arrival in Flovive, I decided, as usual, to sample the local cuisine while watching a musicians' parade inaugurate the festivities. At the Barrel and Bung, they served flamiche, a dish that has been the villagers' pride for years and, like everything in Toussaint, has a story behind its inception. It apparently all began with an unfortunate mishap. As a Tufo vineyard worker's wife was entering the village square, she tripped and fell, causing the eggs, cheese, and cream in her basket to blend together. A friend came to her aid and suggested they rescue the mess by removing any eggshells and baking the mish-mashed ingredients with the bread dough the friend had been kneading. The current version of flamiche enriches the traditional base of fluffy dough with its creamy filling by adding leeks stewed in local white wine. The dish is enjoyed both as a snack and as a main meal in many households throughout the duchy.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Flamiche", + "page": 211 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_213.webp" + } + } + ] + }, + { + "type": "entries", + "name": "Francollarts Baguette Platter", + "page": 214, + "entries": [ + "Trouble, following age-old custom, appeared when least expected. At the village of Francollarts I was greeted by a throng of merchants and travelers whose route to the Belgaard vineyard had been blocked by a cohort of knights-errant. At a baker's stall, the talkative owner explained the cause of the commotion whilst selling sandwiches to all those waiting. The troublemaker was apparently a squire named Pierre Gynt, who had journeyed to Mount Gorgon and the legendary Hall of the Mountain King to retrieve a jewel for his cherished mademoiselle. Pierre had returned from the cave not with a jewel, but with a curse that blighted the village with mysterious disappearances. Whatever had followed the young squire back, it no doubt complicated my plan to return to the capital. But, as my beloved nana always said, \"Just as a cat cannot lay eggs, a man cannot move a mountain.\" I decided not to fight the circumstances and to wait for the situation to resolve itself. I passed the time by chatting with the baker and sampling his open-faced baguettes. He proudly emphasized that the various toppings were his original ideas, such as creamy camembert, caramelized onions, and nuts, all on toast, or the soft bread with fresh tuna, egg, and herb paste. His opinion of the knights-errant and their handling of the present situation was far less enthusiastic. \"Those pompous twits? Only good for jousts and tourneys, I say. When there's serious trouble, we send for a witcher.\"", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Francollarts Baguette Platter", + "page": 214 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_214.webp" + } + } + ] + }, + { + "type": "entries", + "name": "The Cockatrice Inn's Hare Pâté", + "page": 217, + "entries": [ + "\"Every journey begins with a first step. Take it at the Cockatrice Inn.\" This advertisement alone\u2014pinned to a notice board alongside a note about a found dog named Spot\u2014convinced me to visit the establishment situated on a bridge spanning the Sansretour River. I had been counting on sampling their widely recommended Fisherman's Chowder, but due to a shortage of fresh crayfish I was forced to choose another dish. That is how a portion of fresh hare pâté (supposedly baked for the time it takes to recite two litanies to Saint Plegmund) landed on my table. The savory delicacy with its velvety texture and distinct flavor seemed to melt on my tongue. It also paired surprisingly well with the fruity, red wine-based dessert served alongside it. As I was finishing my meal, I listened to a fierce debate about whether or not the gaze of a cockatrice\u2014whose likeness hung above the inn's doorway\u2014was dangerous. One man, convinced it was lethal, claimed a silver mirror to reflect the gaze was the sole way to protect oneself. Another responded that it was no more dangerous than an angered turkey and instructed his debater to \"smash the mirror over his foolish head.\" Unfortunately (or perhaps fortunately), I did not stay to hear the end of the debate as I set off for the next stop along my route\u2014the Corvo Bianco vineyard.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "The Cockatrice Inn's Hare Pâté", + "page": 217 + } + ] + }, + { + "type": "entries", + "name": "Wine Kissel", + "page": 219, + "entries": [ + "Kissel is a gooey, ruby-colored ostensible dessert with bits of cranberry, raspberry, and cherry. I was able to sample it at the Cockatrice Inn, where it tickled my taste buds so thoroughly that it came to deserve its own entry in my journal. It proved intriguing not just due to its sweet-yet-sour flavor, derived from the combination of ripe fruit with a base of red wine, but also through its unconventional use in the local cuisine. While you will find cranberry kissel served solely as a dessert on Redanian tables, in Toussaint chefs tend to approach cooking more as an art than a craft. So they use kissel as a sauce to accompany various savory dishes. Not least among them, the hare pâté I was served at the Cockatrice.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Wine Kissel", + "page": 219 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_220.webp" + } + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_221.webp" + } + } + ] + }, + { + "type": "entries", + "name": "Corvo Bianco Lemonade", + "page": 222, + "entries": [ + "The walk from the Cockatrice Inn to the Corvo Bianco vineyard was pleasant, even in the sweltering heat of the day. I was eager to sample the vineyard's wine, true, but above all to exchange a few words with its extraordinary owner. For Corvo Bianco belongs to Geralt of Rivia himself, the famous White Wolf, a witcher whose exploits are known throughout the Northern Realms, from Kovir in the far north to the Amell Mountains (and, as it turned out, beyond them) in the south. Apart from meeting the legendary monster-slayer in person, I hoped to ask him about a peculiar journal I had acquired in Oxenfurt. Sadly, I would be disappointed. When at last I arrived at the vineyard, its exceedingly polite majordomo informed me that its owner was not expected to return for weeks at the least, if not until the end of autumn, just before the first heavy snows would block the mountain passes. Crestfallen, I nonetheless accepted the majordomo's invitation to rest my weary legs. I spent a few hours in the shade of a rose-covered arbor, sipping lemonade squeezed from ripe lemons, then blended with the juice of freshly picked white grapes. This delicious mixture, common in the region, is customarily served as a refreshment during the grape harvest. Meanwhile, I listened to a story about the origins of the vineyard and the famed Sepremento wine it had once produced, and of how Geralt of Rivia came to be the property's owner, transforming the run-down estate into a once more respected and prospering one. Only once the fiery sunset had given way to the evening's cool palette did I bid farewell to Corvo Bianco's hospitality and turn my gaze and steps toward Beauclair's city gates. I did not doubt the majordomo regarding Geralt of Rivia's prolonged absence. Yet as I strode down the road I secretly hoped one of the travelers I passed would turn out to be a white-haired man with two swords on his back.", + { + "type": "statblock", + "tag": "recipe", + "source": "TWOC", + "name": "Corvo Bianco Lemonade", + "page": 222 + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_222.webp" + } + } + ] + } + ] } ] } @@ -2490,6 +2748,22 @@ } ] }, + { + "name": "Corvo Bianco Lemonade", + "source": "TWOC", + "entries": [ + "The walk from the Cockatrice Inn to the Corvo Bianco vineyard was pleasant, even in the sweltering heat of the day. I was eager to sample the vineyard's wine, true, but above all to exchange a few words with its extraordinary owner. For Corvo Bianco belongs to Geralt of Rivia himself, the famous White Wolf, a witcher whose exploits are known throughout the Northern Realms, from Kovir in the far north to the Amell Mountains (and, as it turned out, beyond them) in the south. Apart from meeting the legendary monster-slayer in person, I hoped to ask him about a peculiar journal I had acquired in Oxenfurt. Sadly, I would be disappointed. When at last I arrived at the vineyard, its exceedingly polite majordomo informed me that its owner was not expected to return for weeks at the least, if not until the end of autumn, just before the first heavy snows would block the mountain passes. Crestfallen, I nonetheless accepted the majordomo's invitation to rest my weary legs. I spent a few hours in the shade of a rose-covered arbor, sipping lemonade squeezed from ripe lemons, then blended with the juice of freshly picked white grapes. This delicious mixture, common in the region, is customarily served as a refreshment during the grape harvest. Meanwhile, I listened to a story about the origins of the vineyard and the famed Sepremento wine it had once produced, and of how Geralt of Rivia came to be the property's owner, transforming the run-down estate into a once more respected and prospering one. Only once the fiery sunset had given way to the evening's cool palette did I bid farewell to Corvo Bianco's hospitality and turn my gaze and steps toward Beauclair's city gates. I did not doubt the majordomo regarding Geralt of Rivia's prolonged absence. Yet as I strode down the road I secretly hoped one of the travelers I passed would turn out to be a white-haired man with two swords on his back." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_222.webp" + } + } + ] + }, { "name": "Crimson Beetroot Soup", "source": "TWOC", @@ -2540,6 +2814,22 @@ } ] }, + { + "name": "Double Veggie Ratatouille", + "source": "TWOC", + "entries": [ + "Though I was rather pleased with the results of my work over the preceding few weeks, I had not expected my employers to demonstrate their gratitude so emphatically. Yet on the day I completed things, in addition to the agreed-upon fee, the chamberlain presented me with an ample bonus and conveyed the duchess' personal thanks. Her highness, aware of my plans to venture out of the city into the Toussaint countryside, had kindly directed missives to the duchy's finest vineyards and mansions, requesting they treat me as their special guest. A few days on, I arrived at my first stop\u2014the Castel Ravello vineyard. After exchanging pleasantries with the proprietor, I was invited to sample the estate's famous Est Est and Fiorano wines as well as a delicious ratatouille, a signature dish of the region served on tables both noble and peasant. This comforting meal consists of a double portion of vegetables\u2014a base of root veggies topped with a carefully arranged layer of tomatoes and other local produce, all sliced\u2014that is then drizzled with fresh olive oil flavored with herbs and lemon juice." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_196.webp" + } + } + ] + }, { "name": "Doughnuts with Plum Jam and Bacon Sprinkles", "source": "TWOC", @@ -2572,6 +2862,22 @@ } ] }, + { + "name": "Dun Tynne Leek and Bacon Soup", + "source": "TWOC", + "entries": [ + "I arrived at Dun Tynne Castle a few hours after sunset, having previously taken a wrong turn at a crossroads. While my room was being prepared, I was led to the kitchen where the cook heated a bowl of leek soup for me. The creamy vegetable broth proved to be delicious. Chunks of smoked bacon garnished with caramelized leek strips, droplets of fine olive oil, and nigella seeds produced a warm, delectable harmony. Nourished but fatigued, I sought out my assigned quarters, though with only a candle to light my way, the task was not easy. After many minutes of searching, I opened what I believed to be the door to my room only to find myself face-to-face with the silhouette of a woman hovering in the twilight. I dropped my candle in terror and stepped back into a suit of armor, which crashed to the floor and awoke all the members of the household within earshot. Once the staff had brought more light, I asked, mortified, whom I should apologize to for breaking into their room. I was told that the quarters were now vacant, but had once belonged to the owner's ancestor Téofila, whose portrait hung in the castle's main dining hall. The ghost, whom locals call the \"Lady in White,\" is said to emerge from her painted representation just before midnight to stalk the corridors and visit the castle's nooks and crannies." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_202.webp" + } + } + ] + }, { "name": "Faroe Herring in Oil", "source": "TWOC", @@ -2638,6 +2944,38 @@ } ] }, + { + "name": "Fox Hollow Toast with Herbs", + "source": "TWOC", + "entries": [ + "Taking advantage of the sunny weather, the next day I set out to explore more of the valley, capturing Toussaint's fairytale landscapes in simple drawings in my journal. For my lunch I had brought along a basket containing a bottle of light wine from the neighboring Vermentino vineyard and crispy, fragrant sourdough toast prepared by the winery's staff. The proprietress had explained how to achieve the unpretentious yet rich flavor\u2014by grinding plenty of local greens, seeds, and oils into a paste, then toasting this with the bread and topping each warm batch with grated, mature cheese. This modest meal, often enjoyed by local workers, originates from the village of Fox Hollow, where it remains a popular choice at the Ruddy Brush Auberge. When I returned the empty basket to its owner, she invited me to sit down to an evening feast. Seated on empty wine crates and sampling appetizers made from local produce, we listened to a wandering storyteller recount some local folktales, including one about a black cat that granted seven wishes and another about a brilliant rat that ran Beauclair's most prestigious tavern, creating culinary wonders from the simplest ingredients." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_201.webp" + } + } + ] + }, + { + "name": "Francollarts Baguette Platter", + "source": "TWOC", + "entries": [ + "Trouble, following age-old custom, appeared when least expected. At the village of Francollarts I was greeted by a throng of merchants and travelers whose route to the Belgaard vineyard had been blocked by a cohort of knights-errant. At a baker's stall, the talkative owner explained the cause of the commotion whilst selling sandwiches to all those waiting. The troublemaker was apparently a squire named Pierre Gynt, who had journeyed to Mount Gorgon and the legendary Hall of the Mountain King to retrieve a jewel for his cherished mademoiselle. Pierre had returned from the cave not with a jewel, but with a curse that blighted the village with mysterious disappearances. Whatever had followed the young squire back, it no doubt complicated my plan to return to the capital. But, as my beloved nana always said, \"Just as a cat cannot lay eggs, a man cannot move a mountain.\" I decided not to fight the circumstances and to wait for the situation to resolve itself. I passed the time by chatting with the baker and sampling his open-faced baguettes. He proudly emphasized that the various toppings were his original ideas, such as creamy camembert, caramelized onions, and nuts, all on toast, or the soft bread with fresh tuna, egg, and herb paste. His opinion of the knights-errant and their handling of the present situation was far less enthusiastic. \"Those pompous twits? Only good for jousts and tourneys, I say. When there's serious trouble, we send for a witcher.\"" + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_214.webp" + } + } + ] + }, { "name": "Fried Chicken Livers with Pears", "source": "TWOC", @@ -2693,6 +3031,22 @@ } ] }, + { + "name": "Gélenser Radish and Cabbage Slaw", + "source": "TWOC", + "entries": [ + "Following the unfortunate incident at Dun Tynne Castle the evening before, by way of apology I offered to help in the kitchen the next day. At first my hosts would not hear of a guest taking up any sort of labor, but they gave in once I assured them of my passion for the culinary arts and eagerness to learn local recipes. One of the kitchen hands had the day off. As the cook told it, the girl was squandering her leisure time weaving a nettle shirt that would, she hoped, lift a curse from a swan that called {@i Mare Aubrebis} Lake home. In any case, I was asked to assist in the preparation of a local radish and cabbage slaw. Under the cook's guidance, I went through the recipe's vital steps\u2014macerating finely shredded cabbage in salt and marinating slices of radish and thin strips of carrot in honey and vinegar. As I completed the dish, a knight-errant appeared unexpectedly. He had been patrolling the area around the castle and had unfortunate news for both myself and the cook. A slyzard recently spotted in the Caroberta Woods had been forcing travelers to take long detours. Now it also jeopardized the future radish-based menu by cutting off deliveries from the Gélenser Farmstead, famed for cultivating the best radishes in all Toussaint." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_207.webp" + } + } + ] + }, { "name": "Harborside Zander in Thyme", "source": "TWOC", @@ -3232,6 +3586,13 @@ } ] }, + { + "name": "The Cockatrice Inn's Hare Pâté", + "source": "TWOC", + "entries": [ + "\"Every journey begins with a first step. Take it at the Cockatrice Inn.\" This advertisement alone\u2014pinned to a notice board alongside a note about a found dog named Spot\u2014convinced me to visit the establishment situated on a bridge spanning the Sansretour River. I had been counting on sampling their widely recommended Fisherman's Chowder, but due to a shortage of fresh crayfish I was forced to choose another dish. That is how a portion of fresh hare pâté (supposedly baked for the time it takes to recite two litanies to Saint Plegmund) landed on my table. The savory delicacy with its velvety texture and distinct flavor seemed to melt on my tongue. It also paired surprisingly well with the fruity, red wine-based dessert served alongside it. As I was finishing my meal, I listened to a fierce debate about whether or not the gaze of a cockatrice\u2014whose likeness hung above the inn's doorway\u2014was dangerous. One man, convinced it was lethal, claimed a silver mirror to reflect the gaze was the sole way to protect oneself. Another responded that it was no more dangerous than an angered turkey and instructed his debater to \"smash the mirror over his foolish head.\" Unfortunately (or perhaps fortunately), I did not stay to hear the end of the debate as I set off for the next stop along my route\u2014the Corvo Bianco vineyard." + ] + }, { "name": "The Gran'place Festival Honey Croissants", "source": "TWOC", @@ -3344,6 +3705,22 @@ } ] }, + { + "name": "Wight's Sorrel Soup", + "source": "TWOC", + "entries": [ + "The story of this recipe is so astonishing that few of my relatives at home in Kovir will believe it. At dusk, rather than returning to the castle via the shorter path along the Dun Tynne hillside, I took another trail leading past the cemetery on the slope of Mont Crane. There, I encountered a girl lugging a heavy cauldron. After a brief conversation, I offered to help carry it. As it turned out, she was the aforementioned kitchen hand from the castle, though the cook had been sorely mistaken about the reason for her absence. Though she in truth had been collecting wild plants from roadside ditches, it was sorrel, not nettles, she was gathering for a nourishing recipe. The green-hued soup she aimed to make based on a pork-rib broth was for her brother. He had been cursed, and no one had thus far found a remedy. The poor wretch was forced to seek seclusion in a cemetery and await meals brought by his family, who would announce their arrival with the clanging of spoons hung on a string. Though the pungent, green broth initially repulsed me, the story nevertheless inspired me to include this sorrel soup recipe in my journal. The refined result proved surprisingly delicious with the addition of cream and hard-boiled eggs. It should be noted that, despite similar origins, this unusual soup is much tastier than the one from {@i The Adventures of Spikey and a Wight called Franconi}." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_208.webp" + } + } + ] + }, { "name": "Willoughby Roast Chicken", "source": "TWOC", @@ -3369,6 +3746,29 @@ } ] }, + { + "name": "Wine Kissel", + "source": "TWOC", + "entries": [ + "Kissel is a gooey, ruby-colored ostensible dessert with bits of cranberry, raspberry, and cherry. I was able to sample it at the Cockatrice Inn, where it tickled my taste buds so thoroughly that it came to deserve its own entry in my journal. It proved intriguing not just due to its sweet-yet-sour flavor, derived from the combination of ripe fruit with a base of red wine, but also through its unconventional use in the local cuisine. While you will find cranberry kissel served solely as a dessert on Redanian tables, in Toussaint chefs tend to approach cooking more as an art than a craft. So they use kissel as a sauce to accompany various savory dishes. Not least among them, the hare pâté I was served at the Cockatrice." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_220.webp" + } + }, + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_221.webp" + } + } + ] + }, { "name": "Zerrikanian Spice Blend", "source": "TWOC",