#Acid Rodent | Explore Tumblr posts and blogs

hiddenlongingsfanfic · 5 days ago

Text

Pushing Your Luck (Lucky Boys 4)

Danny slowly uncurled from the little corner that he had started to make his own. He had never had a home that was completely his before and it still felt too good to be true. He yawned and stretched his hands above his head and leaned back and back and back; doing a lazy little loop de loop in the air.

He cocked his head to one side as he stretched his hearing out to the rest of the building.

Nothing sounded out of place.

No footsteps or voices.

Just the low scratching of some industrious little rodent that was making its own nest in the walls a floor below him.

He raked a hand through his wild white hair and contemplated what he was going to do with his morning. He had managed to gather a small collection of plastic bottles that he had cleaned out and then filled in a public bathroom. The moldy comforter made a comfortable little nest that he could curl up in without having to worry about getting too warm.

The little basket next to the window…had not been there last night.

Still yawning, Danny floated over to the woven basket that someone had placed inside without disturbing him.

When he caught sight of the handwritten note that had been placed on top of his newest present he let out a little chirrup of glee. More presents from Hood. Once he managed to get himself a little bit more established Danny was going to have to figure out where the other man lived so that he could return the favor.

Sneaky presents were the best kind after all.

It meant that the other man had been thinking of him without wanting to bother him. The most recent note was just as sweet as the first had been.

THOUGHT YOU MIGHT NEED THESE. RH

The note was attached to the top of a little pad of paper and included a ballpoint pen. Danny carefully sifted through the basket with something approaching awe.

Nobody had ever given him such thoughtful gifts before.

His parents had been prone to forgetting his birthday and Christmas.

Jazz had always remembered but cakes and the like were completely out of the question in their house when the eggs were prone to reanimation. So it had usually been some sort of pre-packaged cupcake or at best a new pair of sneakers to replace the ones that had been accidentally dipped in acid.

Danny purred quietly when he pulled out a fuzzy throw blanket in a deep green color that wouldn’t show stains.

A couple of different bottles of cleaner.

One for fabrics and one for tile or linoleum.

Some paper towels for easy cleanup and disposal.

Then finally with shaking fingers he pulled out an oversized hoodie that would be able to swing down to at least his knees; this one in a sturdy black woven material that would drape without clinging to him.

Danny buried his face in the thick material with a stifled gasp as he hugged it to his chest and finally let himself actually think about his sister.

She had always done what she thought was best for him.

No matter the cost.

One of the last sounds he had heard before falling through the rift in the sky was the sound of explosive ammunition being set off with extreme prejudice.

Ancients, he even thought that he might have seen Vlad of all people coming in with his friends trying to get his parents to see reason. It had sounded like the world was exploding around him and Jazz had only been given an instant to hug her little brother tightly to her chest, her lips brushing his forehead before she pushed him back and managed to shove some sort of small tech directly into an opening in his chest.

A gash that the scientists had left on him after they’re latest session and left a couple of his ribs exposed to the open air.

She had screamed a phrase in a language that seemed to reorient Danny’s world as he fell up through the sky and then started falling straight down into an entirely new world.

He could barely see anything through the lights and explosive noises that had erupted around him but it hadn't looked survivable. He could see Jazz’s eyes red-rimmed and blackened with soot and bruises for a long moment before the portal had snapped shut. Gone so completely that he couldn’t even see a scar in the sky above him as he began to fall.

He had felt the finality of whatever Jazz had done.

There wasn’t going to be a way for him to go back home, even if he had wanted to.

He had the last piece of his world and family hidden behind his heart.

Still holding the new hoodie tightly in one arm Danny pulled it free gently; desperately trying not to damage whatever Jazz’s last gift could possibly be. He looked down at the little cube in the palm of his hand and he could see that Jazz, Sam, and Tucker had all written their initials on it. Danny ducked his head down a little bit so that he could look at the tech a little closer. It looked to just plug in to a normal USB. Jazz and his friends would have had months to plan their insane rescue mission. Hopefully wherever he had landed they had similar technology.

Although if he glanced at the little box out of the corner of his eyes he could see the low sheen of some sort of magic that they had coated it in. Knowing Tucker it was more than likely going to force itself to work with any sort of operating system he was able to find.

Danny floated over to the corner that he had made his little nest in.

It was easier to pull ectoplasm from the floor when he only had a few layers of fabric separating him from it so he didn’t have to worry about needing to find or haul a bed frame into the little studio.

The moldy comforter was carefully folded; as neatly as he was able to manage and placed to one side.

He scrunched the rich green fabric of his new blanket into a nest that he would be able to curl up in comfortably as long as he continued to not have bones.

The cleaning supplies were left in the basket for the moment.

He still wanted to do a little more exploring before the sun fully rose and cleaning could wait until after he’d rested some more.

The motley little collection of plastic bottles was tucked in next to the cleaners.

It wasn’t a lot but Danny tweaked the bottles and looked over his few belongings with something like pride.

With a great deal of reluctance Danny twitched back into his human form only staying in it long enough to slip the hoodie over his bare torso before reverting back to his ghostly body as quickly he could manage. Danny let his fingers smooth down over his hazmat suit and even though he normally couldn’t even feel whatever clothing his alternate was wearing he could feel a hint of extra warmth on his body from the extra layer.

He floated back towards his window and let himself go invisible and intangible as he slipped through the rotten wooden boards that half covered the broken glass. The early morning sun was still hiding behind the tall buildings and left the streets of his new home murky and fog covered.

The chill of the mist seemed to penetrate right to his core and Danny shivered with delight.

He let the droplets of moisture phase right through him and he could feel them wicking away the muck and blood of his capture and subsequent escape. The miasma of smog and water felt like a blessing after the close confines of the laboratory and Danny let himself spin and swirl through it.

It was early enough that he could just make out a couple of windows with their lights on.

3rd shifters coming home for the day or maybe a few of especially early birds that were preparing for the long day ahead of them. The sidewalks themselves were bare of any commuters and even the women who had been patrolling the area for customers had finally headed back to their homes.

The city wasn’t completely quiet though.

Danny could hear what sounded like pigeons cooing and beginning to stir from their nests and someone had a radio playing a softly sung ballad in Spanish.

The more Danny scouted around the more it felt like any sort of normal morning in a big city.

Well, what he had always imagined a big city would sound like.

Whatever alternate earth he had ended up landing on seemed to be on a similar timeline at least.

There weren’t a lot of cars lining the streets but the ones that were there looked to be worn from long winters. The rocker panels rusted and were eaten away by the spray of slush from salt covered pavement.

The lines of the cars were different though, a little longer and sleeker than the vehicles he was accustomed to.

Still though; they were undeniably gas powered cars just like those he had grown up with.

As he got closer to the edges of the urban sprawl Danny started to hear the low susurration of swiftly running water.

He trailed the edges of the river, ducking under huge cranes and flying over large shipping containers.

The closer he got to the waters edge the more the smell of pollution and rotten fish began to overwhelm him.

The water looked near pitch black with an oily rainbow sheen coating the top of it.

Sam would have been having absolute fits about this place if she was here Danny thought wistfully.

He hadn’t seen a single designated green space at all in his exploration and the water smelled absolutely toxic even to him.

As he darted around his new haunt Danny was starting to get a vivid picture of exactly where he had ended up.

The entire place seemed to be the worst sort of urban sprawl, a broken down neighborhood trapped in the center of a river that was surrounded by an even larger city. With the cracked concrete, the empty warehouses and the prevalence of a less than legal nightlife as its main source of income the whole place had the feeling of a place that had been abandoned due to neglect and fear.

The unwanted bastard child of an aging royalty.

It took him a couple of hours but Danny managed to circle the entire island, noting decrepit bridges as the only escape.

Winding his way through the blocks of housing Danny did start to notice some bright spots in the otherwise dingy atmosphere.

A small diner whose warm lights shone out onto the pocked sidewalks. A woman, he presumed a waitress, between her clean white apron and the neat bun that her graying hair had been pulled back into, was wiping down the tables.

A few blocks down, now that the sun was finally starting to peek over the rooftops he could see a line forming for what looked like a local soup kitchen.

All of the tables and floors were worn but scrupulously clean.

A couple of brave souls were already huddled over their pancakes or oatmeal with one of the employees waving a full coffee pot at them playfully.

Peering in through the window Danny smiled softly at the friendly group. Maybe once he managed to clean up his mortal body a little bit Danny would be welcomed here too and he could eat some freshly cooked food for the first time in longer than he wanted to think about.

When another early riser slipped obliviously through his body Danny startled and zipped up onto a nearby roof.

He hadn’t even felt the other man come up behind him.

He had used to be better at this, more aware of his surroundings.

In Amity Park he had been able to feel the trails that the local human population had made through the ectoplasm that had filled the air.

He didn’t always know who it was, but Danny had always been able to determine without so much as a glance, whether there were any civilians in his trajectory.

There was just something about this place that left him feeling constantly on his back foot.

Tail?

Whatever.

Amity Park may have been coated in ectoplasm but he had still been able to feel the people moving through it.

Here it was like all of the people had been a part of this liminal space for so long that they were a part of the atmosphere, generations of people living and dying and being buried in it.

It was more akin to the Ghost Zone than the mortal plane that he was used to.

Danny slunk back towards his apartment as the streets started to fill up with commuters.

T his time he was careful to float well above the scattering of people.

It had always felt weird as hell whenever any sort of living thing passed straight through him and Danny had no interest in feeling that particular sensation again any time soon.

When he finally passed back through his window Danny sighed deeply as he let himself slip back into an at least semi-tangible form.

Alighting on the fuzzy softness of his new blanket Danny settled in for a late morning nap.

Once he got a little bit more rest he could start to clean up the worst of the water damage and mold.

The gift basket and the clippers had definitely come from Hood so he was going to work under the assumption that he was welcome in the other man’s haunt.

At least for now.

Snuggling into the deep folds of the fabric Danny could already see the ectoplasm start to seep back out of the floor as his eyes started to slip closed.

He hummed deeply at the unexpected comfort that he had found and let himself slip slowly back to sleep.

When Dick saw Jason the next afternoon he didn’t like the way that his younger brother's eyes were lined with dark bruising from a lack of sleep.

“Problem?”

Jason shook his head even as he took a deep draw from the energy drink he was clutching.

“3 out of my 4…employees.”

Lieutenants, Dick’s brain replaced the slowly enunciated word.

“Came to the meeting we had scheduled.”

“And the fourth?”

“No call. No show. I might have to get HR involved if this continues or maybe a welfare check if they don’t get in contact with me.”

Dick nodded thoughtfully.

HR would probably be the mousy little man that had been working on Jason’s books both legal and not for the past few years. T he man seemed to blend into furniture while also being comparable to Red Robin with his skill with computers. The welfare check was probably going to be an oversized boot to whichever door the missing lieutenant was known to hide behind.

Dick had never actually been to the warehouse that Jason had converted into an open plan office space for the people who worked under him but he had seen the blueprints and been impressed.

Jason had even begrudgingly brought some of his paperwork to Bruce when he had been in the process of legitimizing his business.

A quick glance through the documents had shown that Jason had been deadly serious about taking care of the people that worked for him. W-2’s, health insurance, the whole nine yards.

You could say a lot of things about Jason but he had never failed to commit.

As Red Hood he controlled the trafficking of drugs into the Narrows, made sure that the area children were kept well clear of it, cracked down on violent crime both day and night and ran a legitimate charity as Jason Todd-Wayne.

The man needed to have employees that he could trust.

If only to make sure that he didn’t run himself completely ragged.

No matter what he or Tim might think, sleep was actually a required activity that both of them needed to partake in on a more regular basis.

Dick clapped his hand on Jason’s shoulder in commiseration.

“Hopefully nothing too exciting comes from that. Maybe he just forgot.”

Jason nodded in feigned agreement as the pair turned to start walking towards the Bed, Bath, and Beyond that they had agreed to meet at.

Like hell had the man forgotten a meeting but Jason pushed that out of his mind for the moment.

H e was determined to make the strange man more comfortable as soon as possible.

Even if he was living in a murder house.

Dick had needed to physically remove over a dozen didn’t blankets from Jason’s grasp while they had wandered through the too bright lights aisles of Bed, Bath, and Beyond.

Every time he had seen another one Jason had fussed and compared the textures between the fluffy dark green throw and the next blanket that had landed in his line of sight.

" You’re positive?”

“Yes.”

“You really think he’ll like this blanket?”

“I think he’ll like any of these very nice blankets but if you get him more than one or two he’s going to be overwhelmed by choice.”

Jason’s eyes flicked over the remaining options in front of him.

He snagged another blanket that was a dark gray that wouldn’t show dirt too easily.

“Two then. One for now and one for when I switch out the green to wash it. So he doesn’t think I took it away.”

Since he was laser focused on the texture in front of him Jason couldn’t have seen Dick tilt his head slightly back, his eyes squeezed shut for just a moment while he silently asked for patience.

“Sounds good.”

“Don’t patronize me, Dick. ”

Dick bit back a smile while he watched his brother, hulking and bulky with muscle, slowly pet against the grain of a throw blanket covered in mushrooms.

“I’m not. From what we’ve been able to piece together about this guy he deserves every bit of our consideration. But buying the wrong...” Dick flicked his hands up to create quotation marks in the air “blanket is not going to be the reason this guy tips over the edge.”

Rubbing his thumb and forefingers together this time on a blue and white check fabric Jason continued to avoid eye contact.

“I scared him. I’m always talking about giving people a chance. Making sure that they’re not judged for their pasts. But I didn’t even give him a second to try and explain himself, just treated him like a threat from the get go.”

"Yeah.” Dick’s voice was soft. “Just because we’re all trying to move past our own personal histories doesn’t mean that we weren’t shaped by them. He scared you too.”

“He didn’t mean to though.”

“The hell he didn’t. We’ve all seen that recording. The only reason that man didn’t suplex you into the ground was because of that muzzle.”

Dick’s eyes flicked around them, triple-checking that nobody was within earshot of their conversation.

“He used those electrical snips you left him. He’s staying in that shitty little efficiency in your territory. Trust goes both ways and it seems to me that you're both working on it.”

“What other fucking choice does he have?”

Jason growled in frustration and swiped his hands through his hair leaving it curling wildly and swept up off of his face.

“Whoever he is, that man can fly, turn invisible and slip through solid objects. He’s got a whole lot of options even if he doesn’t want to be a hero or a rogue.”

Dick clapped his hand up on the taller man's shoulder and started to drag him out of the aisle that they had been occupying.

“Now, let’s go look at the cleaning products. I’m thinking we go for unscented and dye free. Let’s try to not induce any unexpected allergic reactions in your guest.”

The employees of the thrift store had given him a wide berth but Jason was sure that they had still heard him as he muttered murderously.

He picked through the selection of cheap baskets that had all probably come from some sort of department store.

“...cheap. Made in China. Cheap and made in China. Whatever happened to craftsmanship I ask you…”

Jason would have had to be a lot more oblivious than he had ever been to not notice the mechanical sound of a phone snapping a picture of him.

The Narrows had accepted Jason Todd’s return from the dead with open arms but Gotham as a whole had been less than impressed.

He was 100% sure that picture was going to be sold to the local paper with some sort of ridiculous headline.

Riches to Rags: Gothams (Least?) Favorite Son Forced to Shop Second Hand.

As though choosing to shop at a local thrift store was something to be ashamed of.

He had his own fucking money.

Hell he could steal one of Bruce’s credit cards and the man wouldn’t say a single word.

It was the principle of the thing.

He could have purchased blankets made from the furry asses of rabbits mixed with clouds.

Jason may have not had the best start in life, even compared to some of his brothers, but he remembered that sickening feeling of being given things that he felt he hadn’t earned.

Money was basically Bruce’s love language.

The man could be an emotional brick wall.

He hadn't been able to verbalize his feelings in a supportive or even normal way. It had taken a lot of fighting and hard work on both their parts, but Jason knew deep in his bones that Bruce loved him.

Shockingly, the man who dressed up as a giant bat to fight crime didn’t have the most healthy of coping mechanisms.

When Jason had first come to live with Bruce he had felt those debts piling up like boulders in his chest.

He didn’t want to do the same thing to his stranger.

Jason had thought about purchasing a phone for the man but that had also felt like a step too far.

The pen and notepad had felt like a good compromise.

The guy already knew that Jason was sneaking into the apartment he had selected and hadn’t seemed too upset or paranoid of the clippers that he had left.

If Jason had been raised by absolutely any other family he would have been wringing his hands while he watched the young man gently sort through the gift basket that he had finally selected.

To be fair if he had been raised by absolutely any other family he wouldn’t have been spying on a maybe alien on a rooftop across the street with a pair of Batnoculars. (Jason and Bruce blamed that particular nomenclature on a pre-teen Dick).

He fumbled them hard though when the white-haired stranger disappeared in a flash of light and he saw the bare skin of what looked like a human man's back, black hair brushed his shoulders and scars criss-crossed his back. The skin quickly disappeared underneath the oversized hoodie that Jason had snagged from the same thrift store that he had purchased the basket from. '

Another flash of light and the man was back to white hair and the hazmat suit before he disappeared into absolutely thin air.

Jason slipped away as quickly as he could manage.

It was one thing for the man to know that Jason was leaving him creepy little presents.

If he got caught staring through a pair of over-powered binoculars Jason wouldn’t be surprised if the man drop kicked him across the length of the city.

No need to push his luck at this point.

#archive of our own #fandom #fanfic #danny phantom #danny fenton #jason todd #batman #batfamily #dick grayson #nightwing #fluff

61 notes · View notes

serpentface · 5 months ago

Note

hello i would love to hear about culturally specific dishes in the blightseed setting. what do the animals taste like hows their fat content... herbs and seasonings and the trades involved perhaps..... hows the salt economy? love your setting and if you have a list of ingredients i will invent meals in my head and be well satisfied... i just love food and cooking in world building it is so important to me :-)

OK this is crazy because I had literally just cooked a Lore Friendly Meal the night before I got this ask.

Since this is a super broad question gonna default to Imperial Wardin since that's what I'm writing in right now and has the most developed food economy. (Sorry.)

This region currently dominates the eastern Inner Seas tradeway so has a very broad access to imported foods and spices, and many of its staples are not originally native to the region. Its regional cuisine is quite diverse and varied, largely owing to its status in the tradeway and a long history of immigration to the region (as well as a wide variety of native regional variations in diet).

For simplicity's sake I'm mostly going to stick to staples that are grown in-region (whether native or not) or commonly imported. Also mostly sticking to domesticated plant life, or very common and easily acquired wild plants. (Also not all these plants/herbs/spices would be 1:1 with real-world equivalents, or would be of unique variants that don't exist irl, but if they're basically the same thing I use the IRL word)

Staple base foods: maize, barley, wheat, and rice (closer to O. glaberrima than O. sativa), red yam (a yam regarded as very delicious), white yam (a hardier but poorer tasting yam, often associated with poverty), cassava, chickpeas, other legumes.

Staple vegetables (regionally varies): Cabbage, lettuce, okra, onions, garlic, chili peppers, celery, peas, kolis (a drought tolerant, cactus-like plant. Young stems are tender and edible), camiche (a tree that produces edible seedpods and young leaves).

Staple fruits: Dates, figs, pomegranates, olives, melons, apples, bitter cherries, kolis fruit, nara (a type of citrus, comparable in flavor and sourness to lime).

Widely used spices/herbs/flavorings: cumin, saffron (VERY expensive but natively grown), coriander, culantro, thyme, fennel, sage, tumeric, cardamom, ginger, firebug (an insect that is dried and crushed, provides a reddish hue and slight acidic flavor), anuje (a tree sap which is the region's most popular sweetener).

Livestock: cattle, horses (the small 3 hooved kind), hogs, ducks, geese, one domesticated species of gazelle, some camelops (rare in this region, imported), one type of small domesticated lacetor, several types of fowl.

Other meat (common wild game, or livestock raised in smaller or more localized capacities): crocodiles, gazelles, aurochs, salutachin (a meat dog breed), doves, nechoi, lacetor, hippegalga, anara (a large semi-aquatic rodent), hespiornis, unkata (a large flightless bird), ibis, pheasants, rabbits and hares, caviar ants.

(Of the fantasy game, most nechoi have a strong, lean gamey meat, but an-nechoi is fattier and milder. Lacetor is generally mild and tough (with a few very fatty cuts) and benefits from slow cooking and heavy spices. Hippegalga is lean and mildly gamey and has a nutty quality. Anara tastes like wild rabbit, but slightly fattier. Unkata kind of just tastes like turkey.)

Alcohol: Wine is very important and is consumed (mostly watered down) on a daily basis. Date wine is most common and least expensive by far; only small parts of the region are ideal for viniculture and grape wine is somewhat uncommon. Other fruit wines are common (bitter cherry and kolis fruit being most popular). A very strong liquor is produced from anuje sap, with sweeter and lower ABV versions available as a kind of dessert wine. Grain-based beers and liquors are widely available, but not as prized as fruit/anuje drinks. Mead is somewhat rare and is mostly seen as inferior to anuje.

Salt economy: this region is a dominant player in the salt trade, having a large area of salt flats and marshes in its south. Salt is widely accessible throughout the region via internal trade routes.

Fishing: The region has a huge fishing industry along its coasts and the diet in the coastal cities is enriched with seafood. Pretty much any edible sea life is eaten. (Dozens of fish species, octopus, squid, clams, urchins, oysters, scallops, crabs, lobster, shrimp, etc etc). The tiny, schooling larval form of yotici are also sometimes eaten.

There's also a 'whaling' industry for leviathans, which have very rich, blubbery meat high in iron (I guess I'd describe it as a fattier, stronger, bloodier version of alligator meat), and uhrwal, which have very tough, gamey meat and are considered an acquired taste, used specifically for delicacy dishes.

Misc lore:

Arthropods are not widely eaten in the region and have stigma as peasant or famine food. Some local exceptions are made for locusts, and the eggs of caviar ants (there is a very small industry of ant farming in Ephennos, brought by White Sea qilik immigrants).

Dogs have been used for meat in this region for hundreds of years (largely in the form of the salutachin, a breed specifically developed for meat), but the practice declined under the 3rd Burri empire (in which context it was seen as an 'unclean' food). Cultural trauma from feral dogs eating the dead (and in turn being eaten by starving civilians) during a siege-induced famine has made it specifically taboo in Godsmouth. Dog is now widely considered a famine/poverty food in most of the region, though corn-fed salutachin is still a delicacy in the city-state of Wardin.

Animals that eat human flesh are taboo to consume in most parts of the region (whether this extends to all/most predators or just obligate scavengers varies).

Eggs of skimmer gulls and ibis are considered delicacies.

The basic diet varies across the region, but a huge proportion of the established cuisine revolves around cumin, onions, and peppers for flavoring.

The majority of the diet for an average person is built on savory grain porridge and mashed legumes.

Dairy products are important to the everyday diet in the eastern 'dairy belt' of the region, but are of lesser significance elsewhere. Horsemilk and cow's milk are both common.

Maize is usually consumed after nixtamalization for greater nutritional content.

Most people (especially in the cities) do not eat meat on a regular basis, as even for self-sustaining farmers and herders, the value of livestock for milk, textiles, labor, sacrifice, and trade means that frequent slaughter is often unsustainable. Most get their everyday protein needs met with legumes, and those in coastal cities have broad access to seafood.

Animal sacrifice is vitally important to the practice of the Imperial Wardi faith, but the meat of sacrifices is not eaten (outside of a few specific rites and festivals) and is instead burned.

Khaitmeat is rarely eaten outside of desperation (or opportunistic slaughter of old/injured animals) due to their great value and a developed taboo around its consumption in some parts of the region.

Hunting is a pastime for the urban upper class and typically forbidden within the territories of the city-states without an expensive 'license' (unless one one's own lands, which also generally requires having big money). Poaching for meat in the outskirts of cities is common among the urban poor.

Hunting is a key part of the diet throughout the rural parts of the region, many rural commoners eat meat more frequently than their urban counterparts on this merit.

Some established dishes (either vaguely conceptualized, or have come up specifically in writing):

Pounded white yam and nothing else (a famine food).

Pounded white yam with whitefish and pepper soup, a hearty common meal in Godsmouth.

Savory cornmeal cakes (cornmeal cooked in vegetable broth, lard or olive oil, peppers, onions, cumin, salt, cheese, wrapped in a corn husk and cooled to be eaten on the go).

Shitty cornmeal cakes (a famine food) (cornmeal with weevils in it, you can't really get the weevils out and it's protein so might as well, salted and cooked in water).

Grain festival beef/horse stew (tough bone-in cuts slowcooked with peppers, onion, garlic, and any other available vegetables. Usually heavily spiced. The resulting broth is used to cook the grain (usually hominy, rice, or barley), the meat and vegetables are served on top, sometimes with cream or cheese).

Hominy porridge with milk and sprinkled cheese.

Wheat porridge with dried dates and anuje.

Reed duck boiled in date wine, flavored with peppers, coriander, cumin, and saffron (VERY fancy).

Pickled kolis stem bulbs.

Fermented kolis stem bulbs and cabbage.

Gannegal soup (made with bull penis, hominy, garlic, onion, cabbage, and chickpeas in a spicy broth, supposed to support fertility)

Raw hippegalga meat, thinly sliced with onion and hot pepper, all marinated and cured with nara and eaten cold atop barley or rice (also supposed to support fertility)

Anaebi soup (made with reed duck, lily bulbs, rice, and okra, supposed to support a healthy pregnancy)

Cow tripe and cabbage soup

Finely chopped meat/fish/shellfish or vegetables with onions, wrapped in dough and fried or baked.

Peledyo (A strong, heavily fermented fish sauce favored in the coastal cities (this is pretty much a garum ripoff), which is mixed with wine, vinegar, honey, etc to form the base of other sauces)

Very spicy shellfish soup with a peledyo, wine, and pepper broth.

Caviar ant eggs marinated with nara, vinegar, chopped onions and cabbage, mixed with rice.

A sweetened bean porridge made with cream and anuje.

Hummus-esque spread made with chickpeas, garlic, onion, peppers, and olive oil, usually eaten with bread.

Whole spitroasted horse

A type of root vegetable sausage (intestine casing stuffed with mashed cassava or yam, onions, garlic & cumin seeds which have been cooked down in lard, sometimes with minced meat/offal. Boiled all together.)

Blood sausage (usually horse or cattle)

A kind of donut fried in oil and then soaked in anuje and fruit syrup.

Roasted peppers and onions sauteed in heavy cream, usually served atop grain or a grain porridge.

Toasted locusts, locusts fried with rice or barley, pounded white yam stuffed with fried locust and onions (opportunistic meals during locust plagues)

Fried sprats with pepper and onion sauce

Crab stock soup with onions, peppers, crab meat or whole softshell crabs, and crab roe (sometimes with cream)

Squid ink soups (variety of seafood or seafood-stock soups, blackened by squid ink)

A simple 'trail mix' made with dried camiche seeds and hominy

Dessert bread glazed with fruit syrup or anuje, covered in dried dates

Raw minced lacetor with peledyo, garlic powder, cardamom, coriander. Used to top grains or to be eaten with pounded yam.

Thinly sliced uhrwal flank simmered with date wine and vinegar.

Fatty cuts of an-nechoi belly, usually slow cooked and eaten in soups.

Minced kolis stalk, onion, and pepper, salted and marinated with nara or vinegar

Roasted figs with cheese

Also here's the lore friendly meal I cooked, the grain festival beef stew. Here served in only the lore friendliest of dollar store paper bowls

This specific dish is eaten as a part of yearly grain festivals celebrating the end of the harvest. In most contexts it's an agricultural community event with each family contributing whatever vegetables and spices are on hand, and each donating some of their harvested grain. It's cooked in a huge pot and usually serves dozens of people.

The exact vegetable/herb/spice components would vary wildly within the region, timing, and by the success of the various harvests, but will generally be farmed (rather than foraged) due to the nature of the festival as an agricultural celebration and thanks-giving. Cumin, peppers, and onions are considered the absolute bare minimum necessity. The grain will usually be maize, barley or rice, and may be mashed into a savory porridge instead of eaten whole.

This will usually be one of few times a year where meat is eaten in abundance in the agricultural context. The meat is almost always beef or horse, usually tougher bone-in cuts are chosen for this specific dish. These animals will have been slaughtered specifically for this festival, with the best cut of meat from each being burnt in an offering of gratitude to Ganmache and Anaemache (ox-face and river-face of God, both of which are associated with agriculture and harvests), at the base of what will become the cooking fire.

The meat and vegetables are cooked on low heat in water until the meat is soft and tender and a broth is formed (which should be very strong and spicy, as it will be used to flavor the grain). Some of the broth is drained and used to cook the grain, which is then served with the meat, vegetables, and a few spoonfuls of broth on top. In the eastern dairy belt, milk/cream may be added to the broth, and/or it may be topped with crumbled cheese or sour cream. This is next to heresy in the west.

---

For my easily accessible grocery store equivalent, I used a beef shank, 2 onions, 2 jalepeños, one habanero, a bunch of garlic, okra, and cabbage. Seasoned with cumin seeds and tumeric (very lore friendly) and a sazon packet because I had it (most of the spices involved are at least passably lore friendly). Also jasmine rice (not lore friendly but it's what I had).

I first toasted cumin seeds in olive oil, then added the vegetables and stirred until they were cooked down. The meat and vegetables/spices were cooked in water on low heat for ~5 hours and seasoned to taste. Some of the broth was then removed to cook the rice. Meat + vegetables are spooned on top of the rice, along with some broth.

Results: It's preddy good. Might be a little better with roasted or sauteed rather than heavily cooked down vegetables, but the latter is how it would be eaten. I also had a sore throat at the time and ended up just drinking the rest of the broth. It felt amazing. 6.5/10.

#I've also cooked the cornmeal cakes I mentioned (not the weevil kind)#Yeah I LOVE food worldbuilding and food is also pretty like... thematically important to The White Calf (in the context of famine)#So I get to get into it but can't do much textual fantasy food-porn because of aforementioned famine. Mostly weevil bread up in here.#Reverse Dungeon Meshi.

64 notes · View notes

magicalgirlmascot · 22 days ago

Note

Yeah I was figuring something like that! Pouks did help him after laughing his ass off and managing to get a blurry picture on his Kodak.

Which of the Toa Hagah and Turaga Metru have entries on Pouks’s Wall of Shame? (Some of the Turaga are also currently placing bets on which of the Toa Mata will end up on there first. Lewa’s currently the hot favourite but Onewa has a good feeling about Pohatu. Unrelated of course to the fact that Onewa keeps suggesting to him that the Metru Nui Zoo is a nice place for a date).

Onewa and Krahka are the obvious ones. "Extra elephant" has become Pouks's personal slang for Toa (etc) related zoo shenanigans because of the time Onewa took Krahka to the zoo and she immediately ran off to join the elephants, scaring the hell out of the zoo staff when they realized there was one more elephant than they were expecting. "Every day," Pouks will say, bone-tired and world-weary, "every day there's some kind of extra elephant."

As you've suggested, Nokama is up there for accidentally starting an elephant philosophical disagreement with her translation powers when she was still a Toa (on a school trip maybe), and Whenua and Nuju for "scaring the rodents" by scaring them. I think Matau is on it for seeing how many things he could turn himself into before he got caught (the answer was four). Honestly it's probably only Vakama who's the only Metru not on the wall of shame yet, and that's more because he hasn't really been to the zoo. Someday Matau will drag him and Nokama there for a date and let's be honest he will almost certainly find a way up there.

Of the Hagah, Kualus is up there a few times, but mostly as affectionate colleague heckling. He had a placement there for a little while and wasn't...great at his animal control powers yet. Kualus loves all birds except swans.

Norik is also on there, which he objects to since his crime wasn't even Toa-related. He just spent several hours pretending to work at the zoo and giving unsanctioned tours of the various reptile exhibits.

#swans are ASSHOLES #knps #bionicle #the general toa photography rule is 'only on a device no one else has to develop the film'#unlike whenua tho pouks was willing to update to a digital camera once those got more common #also ive just realized that i did not in fact write 'nuju and whenua scared the rodents by staring at them'#and now i need to go dissolve into battery acid

15 notes · View notes

misterspectacular · 23 days ago

Text

Joker in Arkham Shadow

youtube

I'm so glad Joker is a part of Arkham Shadow! Not a big part and we never actually see him, which is sad, but HE'S IN IT! It's actually necessary that we don't see him, or that he doesn't see US, considering we are Batman without the mask and he knows we are Batman based on voice alone. He knows his Bat so well!

The voice actor hasn't been listed yet, but it's Troy Baker, who also voiced Joker in Arkham Origins! (Troy Baker voices Harvey Dent/Two-Face in this game, as well). (Side note, Batman in this game is voiced by Roger Craig Smith who also voiced Batman in Origins.) (Side side note, this is a sequel to Origins.)

Heres the dialogue:

Matches Malone (Batman): *knocks*

Joker: Two bits! Well, look who's finally awake!

Malone: The hell you talking about? you some kind of Joker?

Joker: Hardly knew her! Hehehee... Aah, nothing like an old friend to make the joint feel less solitary.

Malone: Old friend? You got the wrong guy. Yeah, I'm pretty sure I'd remember meeting a freak like you.

Joker: Tut tut, Batsy-Boo! The East End voice might fool the rest of these dimwits, but me? Tsk tsk. Oh, you and I have something special.

Batman: What do you want?

Joker: Right now? A gallon of gas, a book of matches, and a ham sandwich. But I'll settle for a little chit chat. Ever since the last riot down here, it's gotten so dreadfully boring!

Batman: (multiple choice question, this one was selected) How long have you been in solitary?

Joker: Ooh, look who's fishing for leads! Don't tell me I'm a suspect in whatever foul deeds you're investigating.

Batman: You are always a suspect.

Joker: Hehehe, I bet you say that to all three girls. Hehe, unfortunately for you, Sherlock, I've been locked in here ever since you stopped me from exploding the Warden. (Reference to Origins finale) Funny... I didn't think they'd throw me in the hole for FAILING to kill someone. Huh!

Batman: You have no idea what's going on in Gotham?

Joker: I mean, honestly, you finally put the hurt on Gotham's criminal underworld and suddenly there's a brand new rodent stealing your spotlight! Meanwhile, I'm boxed up like --

Batman: Bats are NOT rodents.

Joker: Euggh. Bet you're fun at parties.

CO Robbins (guard?): Shut up in there, will ya?!

Joker: Everyone's a critic! Fine, fine, fine. Aah, I need to get my beauty sleep anyway. Seems like I'm always a little pale ever since SOMEONE dropped me into a vat of acid! Hmm? Hahaha!

Batman: Enough talk for now.

(I love this bit. In ORIGINS, it's shown that Joker actually RECREATED his own memories so that Batman would be included in them. The vat of acid and Batman throwing him in was a made up memory. It's also shown in Origins that Joker PAINTS his face -- he's not pale because he was "dropped in acid". Joker prefers the fantasy and at this point might believe it's reality.)

---

(Next day)

Joker: Knock knock!

Batman: Joker.

Joker: No no no! You're supposed to say, "who's there?" Do you really not know how this goes? Let's try again. knock knock!

Batman: (multiple choice, this one was selected) Who's there?

Joker: What? It's me, the Joker. Oo, they must've hit your head pretty hard before they threw you in here.

Batman: *grunt*

Joker: Oh, don't be like that! Not my fault you walked into it. Now, where were we?

Batman: (multiple choice) Where's the Rat King?

Joker: Beats me! You'd think someone who wanted chaos and destruction throughout Gotham would've jumped at the chance to get ME involved.

Batman: And he hasn't?

Joker: Bats. Really? Do you think I'd be chatting this much with you if I had any other options? It's always work work work! You never ask how my plans for killing sprees are going!

Batman: During the last riot, you left bombs all over the prison. You know where the Rat King is hiding.

Joker: You know, persistence is one of your best qualities, but I'm being honest with ya. I wouldn't know the Rat King's secret lair from a hole in the ground!

CO Robbins: How many times I gotta tell ya?! this ain't a damn social club!

Joker: Oh, cram it up your TYGER hole, Robbins! I don't come to YOUR job and commit unspeakable offenses against helpless victims, do I?! Oh wait, I do. Well, hate to say it, Matches, but he's got a point. We'll chat later.

---

Joker: Psst! Hey buddy, you awake? I haven't heard the screws bustling around in a while. You know what that means?

Batman: That it's time to get out of here.

Joker: That's right! Slumber party! Truth or dare! You go first, but don't ask where any bodies are buried!

Batman: (multiple choice, this one was selected) What do you know about Dr. Quinzel?

Joker: Let's see, Dr. Quin -- Ooh, the blondie? Is she still working here? Well, if you ask me, she could really use a career change. I don't suppose you know anyone who's hiring? Ooo! Maybe she could be your little sidekick! Hahahaha!

Batman: I work alone.

Joker: Oh, come on! The adventures of Batsy and Doctor Ditz! It'll play great woth the teens.

Batman: No.

Joker: Teh. Fine, fine. If you're too uptight to give the girl a chance, well, one man's trash is another man's treasure.

Batman: If you know something about the Rat King, tell me. You could be his next target.

Joker: Oh, heaven forfend! I certainly hope no one breaks me out of solitary to try and recruit me for the Day of Wrath! And they say you're not funny. Thanks for the laughs, Bato! I mean, "Matches". WINK! Now what's next? Spin the bottle? Kind of difficult with a concrete wall between us. Now don't go putting my hand in a bowl of water while I sleep! Hehehehe

Batman: This isn't funny, Joker. People are going to-- (Batman is interrupted by a visitor and so ends the Batjokes interactions)

---

and that's that.

later Batman explores Joker's cell. It says "hahaha" on one wall, and on the wall they were speaking through it says "we're sleeping" and "Kill the bat!"

oh and here's a screen shot of the wall from Batman's side, I had to crop the video because I got a notification during recording haha

#batman #joker #arkham Shadow #batjokes

24 notes · View notes

somethingclevermahogony · 3 months ago

Note

Now that you're back, I can toss some more asks your way! What sort of spices are common in which places? Is any region known for especially spicy food?

Finally actually getting to this! As per usual I will not be answering this in any sort of concise or short manner, so get ready for a long read. Just so this isn't too long, I'm only going to focus on Kishetal and I will discuss the characteristics and some of the more popular ingredients, spices, and dishes in 8 different Kishite cities, each representing a different region of Kishetal.

A Brief Introduction to Kishite Cuisine

1. Shared Traits

Across the Seven (Technically 8, but I'm skipping the Makorian Colonies for now, I might return to them later if people are interested) Kishite regions there are a number of features which remain constant among Kishite culinary traditions. The most immediately recognizable of these features is how food itself is served. Kishite food is always served in bite-sized pieces, whether naturally or whether it is cut up before eating (soups and liquids are the exception to this). Food is eaten with the fingers or else with a spoon. There are no forks or chopsticks or similar utensils. Knives are a rarity as well, as typically it is expected that the food will already be served in pieces or that it can be broken into small pieces with the fingers.

Another shared trait is the "triad" which refers to three types of food which form the bulk of the average person's diet, these being Grain (Wheat, Barley, or Rye), Legumes (Lentils, Chickpeas, Peas, Vetch, Beans, Etc.), and Fat (Most typically olives/olive oil with sheep fat/lard and butter also appearing). The Makurian steppe is unique in that grain does not form the majority of the diet for commoners, with dairy and fats taking precedent.

The last similarity is a heavy reliance on condiments, whether these be seasonings or sauces or something else entirety. It is typical for a Kishite table to have several different kinds of toppings available at any time, what exactly these are will vary by region.

2. Regional Cuisines

(I honestly can't remember if I put a cut here, Tumblr isn't letting me put a cut, so I think I did....sorry if I didn't.)

1. The Red Cedar Mountains : Labisa

The Red Cedar Mountains stretch from the Shabalic Sea in the north nearly to the Sea of Agitu in the south. This region is home to cities like Labisa and Kepfis.

Labisian's are famed for the love of and skill in producing fried foods. The food of Labisa, and in the mountains in general, is viewed by other regions as hearty and heavy. Breads and cakes, sausages, and heavy sauces are well known from the region. Foods are often drizzled with fat. Olives are a popular snack. Compared to other regions the people of Labisa eat relatively few vegetables. Per capita, the people of the mountains including the commoners, eat more meat than in any other region of Kishetal (typically in the form of sausages (Arashuki) and offal) while eating far less saltwater derived fish. Most meat comes from sheep, with horned-rabbits, goats, and pigs coming close behind. Cattle are largely reserved for the nobility. Game is common fare, though only for those with the time to hunt it or the money to buy it. Insects are very rarely consumed, particularly in the city. Rodents and other small animals, with the exception of the Cedar Squirrel, are rarely eaten. Aside from a tendency towards rich textures and flavours, Labisan cuisine shows a strong preference for black pepper, which appears in almost all dishes, including desserts. Labisans, perhaps as a way to to counteract the fatty nature of their cuisine, are infamous for their love of vinegar, even more than other regions. It is not unusual for morsels to be dipped into first vinegar and then into various herbs most typically a mixture of parsely, mint, and salt. While herbs (mint, parsley, thyme, basil, coriander, rosemary, etc), aliums (onions and garlic) and acids (vinegar) are common aspects of Labisan seasoning, for the common person, spices are a relative rarity, with the exception of black pepper. Cumin is used at times, as is imported cardamom and cinnamon. Lisikip (Tickling seed), which is similar in nature and effect to the Szechuan peppercorn, is used on occasion. However on the whole Labisan food is not known for being "spicy" and while rich, has a reputation for being relatively bland. You're unlikely to find much in the way of soups/broths in Labisa, though stews are relatively common. A common stew is Olibiha (aka Hot blood water) , which consists of boiled meat (this will vary but will regardless likely contain organ meat and other less expensive cuts), beets, onions, garlic, and fat of some sort. Traditionally this soup was sold by butchers and at markets at the end of the day as a way to use up unpurchased products. Though its name is typically in reference to the color imparted by the beets, it is not unheard of for blood to be added to the broth, though this form is less popular.

Similar to Olibiha, Chakun, are a popular butcher snack, typically made from pig or lamb skin, fried in its own fat and then seasoned. This is somewhat comparable to "cracklins" or chicharrons. Labisian cuisine in general holds an appreciation for crispy or crunchy textures that other regions do not tend to show.

Fried dough and fried cakes are a popular festival food somewhat similar to what we might associate with a doughnut. These doughnuts or Hasolikipun are typically fried in olive oil or sheep fat. Typically these are then split open and stuffed with a variety of fillings, including fish, offal, and nuts. Another popular dish is Kipsha, a dense barley cake typically drizzled with honey and citrus and served with toppings like nuts and cheese. Kipsha is both sold on the street and made in houses, often for celebrations. Deserts, aside from fruit, are a relative rarity in Labisa, with Kipsha being perhaps the most well known kind. Labisa's position on the shore of Lake Shebali, means that the city has access to lake fish, and thus freshwater species are consumed more here than in other regions. Trout and eels are particularly cherished by Kishite consumers, both are typically roasted. The most commonly consumed fish are various species of minnow and shad, which are caught in bulk and often served fried. Labisan cuisine is strongly influenced by the cuisines of pre-Kishite tribes which existed in the mountains before the arrival of Tamel.

2. The Felic Plain : Seha

The Felic Plains primarily consist of grassland with occasional patches of deciduous forest. The plains are split by the Aratshin River, and most large settlements can be found on the edge of said river.

The region experiences hot summers and mild but wet winters, which makes the region ideal for farming. As such, the Felic Plains act as the bread-basket of Kishetal. In comparison to the mountains and other regions, the people of Seha eat far more vegetables, and considerably less meat and very little marine protein.

Compared to Labisian cuisine, Sehaic shows a far stronger affinity for spices, with cumin, garlic, lisjir, coriander, cardamom, cinnamon, fennel, and black pepper all appearing regularly in the diet. Felic cuisine in general is the "spiciest" variety, though it is in contention for that tightly with the Kipsian Desert. Mustard and mustard seeds are common ingredients as well, and in the rare instances where meat is eaten, mustard is almost always present.

In addition to their love of spices, Sehaic consumers are infamous for their general disdain for many textures. Sehaic foods have a reputation for being soft, often boiled or stir-fried or else pounded until quiet easy to chew. The cuisine shows an aversion to the crispy, crunchy, and chewy textures.

Sehaic cuisine is known for its heavy use of green vegetables such as lettuce and cabbage, as well as its preference for broths as opposed to thicker stews. Fried food is a relative rarity in Sehaic cuisine, with boiling or else "stir-frying" being far more common.

Cheese is a large part of the diet and is often the condiment of choice, with several different varieties of cheeses being used, all with their own distinct purposes. One variety of heavily salted cheese, is added on to savory dishes as a way of imparting salinity. Sehaic's are known for drinking their wine and beer with cheese, that is to say they are known for crumbling a particular variety of sheep's cheese into their beverages. After the beverage has been consumed, the resultant cheesy sludge left at the bottom of the bowl is then mixed with honey and nuts and is eaten as a desert. This particular dish is called Birafepaha (Fepaha's Joy).

A common dish is Keriha or "hot green" a dish consisting of dark green leaves, typically spinach boiled with garlic, onion, coriander, and lisjir, in a broth or stock (typically made from fish bones). This may be mixed and cooked down until the liquid has all but evaporated, producing a thick substance which may then be used to dip bread, or if the liquid is not boiled out, it may be eaten as a soup. While meat is rare it is not entirely unheard of. It is not unusal for a family to keep one or two horned-rabbits, raising them both for meat and for fur. Sheep and cattle are both quite common, as evidenced by the Sehaic love of cheese. Mutton and lamb are often consumed at celebrations. Jirbaha, is a beloved dish consisting of strips of lamb or mutton, cooked with a variety of herbs and spices as well as mustard. This is then wrapped in a cigar like fashion, along with various greens and cheese, in a thin dough and is either fried or baked. This is then typically cut into pieces or else is held in the hand.

Sehaic cuisine shows a deep reverence for freshwater fish, with eels, trout, and sturgeon being reserved for either special occasions or the diets of the wealthy/powerful. Smaller and less valuable fish act as occasional supplements to the common diet. Insects and gastropods are eaten quite regularly. Locusts, cicadas, grubs, and snails are all common parts of the Sehaic diet, often added to other dishes. The favoured preparation for insects is fried in sesame or olive oil, and then heavily spiced and seasoned. During the harvest season, locusts with lisijir are a popular snack. Other agricultural pests, such as field rats and moles, may also be eaten, typically cooked over a fire. Kipnakili is a comfort food, often eaten by farmers and river boat drivers, including pirates. It consists of soft cheese, nuts (typically pistachios or walunts or a mix), fruit (typically figs, with the addition of raspberries and sometimes pomegranate), and honey. This mixture is pounded into a fine paste, which is then spread onto flatbread or small round barley cakes, the Felic equivalent to kipsha.

Sehaic cuisine, and Felic cuisine in general, exhibits a strong influence from both native populations and ancient Shabalic cuisine, with some dishes, such as Birafepaha, having roots as far back as the time of Tamel.

3. The Western Coast : Chibal

Pictured Above: The Western Coast near the city-state of Chibal

The Western Coast borders the Green Sea stretching from Bura in the north to Bisabal in the south. The climate here is warm and wet, defined by arid summers and stormy winters, similar to the Felic Plains but more intense on both counts. This has resulted in a culinary tradition with strong seasonal trends. Room temperature of even cold dishes are popular in the summer months while more hearty soups and broths are popular in the winter and fall.

Chibal, the second largest city in Kishetal after Labisa, has become the most culturally and demographically diverse city in the region, thanks to its prominence as a major trading port. This rich diversity is reflected in Chibalian cuisine, which incorporates elements from Korithian, Apunian, Ikopeshi, Baalkic, Shabalic, and Makorian culinary traditions. This post will focus specifically on dishes which were developed and created in Chibal and not imported.

Due to this sheer variety of influences and sub-cultures it is hard to make any sweeping claims about the nature of Chibalian food. However in general Chibalian food puts an emphasis on the quality of individual ingredients, with Chibalian cooks and diners earning a reputation as being pretentious. As a result, generally Chibalian dishes tend to be less complex, while being fresher. The same applies for seasoning and spice. While not bland like Labisian cuisine, Chibalian cuisine in most instances lacks the complex melanges of spices and seasoning seen in Sehaic food. Rather it should be expected that a Chibalian dish, in most instances, will rely primarily on only one or two items as seasoning, aside from salt.

While legumes and grains(particularly the massive paper thin flatbread known as lakibi) make up the majority of the Chibalian diet, fish and meat also make a significant contribution. Unsurprisingly a far larger portion of the diets of the people of Chibal and the Western Coast in general are composed of marine elements. Alongside fish and shellfish, the coast is home to many varieties of edible seaweed which appear in a number of dishes, particularly salads and soups. Chibal is additionally famous for its salt, produced in salt beds. This flaky salt is shipped around the entirety of the Green Sea, however the best is kept in Chibal and used to top a variety of dishes. Other popular condiments include cumin seeds, vinegar, olive oil, and a variety of Korithian fish sauce called wydram.

Bikerebi (water-leaf water) is a traditional soup, often served as a starter or side dish. It features a broth typically made from small fish or shrimp and various types of green sea algae. While the broth can be enjoyed on its own, it is usually enhanced with additional ingredients like salt, lisijir, vinegar, black pepper, and dill. A popular variation, known as Kibikerebi, involves crumbling stale or dried bread into the broth, creating a paste-like porridge. This heartier version is commonly eaten by fishermen and laborers as their first meal of the day. Ovens are typically reserved only for bread, with roasted or baked dishes being relatively rare (though roasted meats and seafoods may be eaten on special occasions). Rather the majority of Chibalian food is boiled, pickled, sauteed, fried, or dried. Chibal is one of the only places in Kishetal with a penchant, particularly in the warmer months, for eating raw foods. This includes fruits and vegetables along with fish and shellfish. One famed, though expensive dish is Sibizu aka "cold-fish" typically made from white flesh fish, such as sea bass, flounder, mackerel, and scallops. Tuna species and swordfish are considered more luxurious, and are preferred by the wealthy. Fish meat is cut into thin pieces and covered in salt and herbs, typically dill. This can be done either in a bowl or pot or spread onto a tray or flat stone. This is then allowed to sit, typically for around 2 hours. After this the fish is removed from salt and rinsed in a mixture of water and vinegar, typically three times. After this the fish is served with a olive oil as well as various other toppings. In certain circumstances the fish may be served ontop of ice or snow as this is believed to improve the freshness and flavour. Uncooked fish more often takes the form of pickled fish, left in a mixture of vinegar, salt, and herbs. Oysters and clams are regularly eaten raw, though they may also be shucked and added to soups or stews or on rare occasion baked.

Chibalian cuisine is defined by an intense interest in texture with the perfect meal preferable containing elements which are soft, slimy, creamy, crunchy, and chewy. For the last category cephalopods such as octopus and squid as well as stewed cartilage are popular ingredients. Vegetables are typically served as sides, favored for their textural components rather than their flavor. Crisp lettuce or crunchy asparagus/cabbage often appear as part of broader meals, but are often ignored. Salads composed of lettuce, spinach, cabbage, and other greens including seaweed are often served at the end of the meal, after fruit. Chibal is one of the only cities where pigs are consumed at a greater rate than sheep or goats, though still not as much as the horned-rabbit. Sausages, tripe, offal, and chops are all eaten regularly along with products made from the skin and blood.

4. The Northern Coast/Sheprian Forest: Shepra

The Sheprian forest in the northern part of Kishetal is primarily composed of deciduous trees with occasional conifer patches at areas with higher elevations. Common trees include oak, chestnut, birch, hornbeam, black pine, cedar, juniper, and beech.

The city of Shepra lies on the northern coast of Kishetal at the Delta of the Pesha River. The surrounding area is heavily forested. For this reason, Shepra is famed for the quality of its hunters and of its game. Sheprians are additionally famed for the quality of their wheat, said to be sweeter and more delicate than the more abundant Felic varieties. Sheprian bakers are famed for their fluffy yeasted breads, typically favouring wheat rather than the barley which reigns supreme in southern regions. As a result, Sheprian wheat bread has been called, Kipchilu or Bread of the Gods. Sheprian bread is so popular that it or at the very least, Sheprian wheat flour, may be shipped hundreds of miles by foot, donkey, and ship to the courts of cities like Labisa and Chibal where it is treated with great reverence, often as a desert. Sheprian bread is often added to sacrifices alongside meat and fat meant for Great Spirits and Gods, either left outside on special alters (for Great Spirits) or burnt (for Gods).

Shepra boasts a vast collection of communal ovens, located near the town's center alongside the central grain store. By paying taxes, serving in the city guard, or fulfilling other civic duties, a Sheprian household earns a clay tablet that grants them the right to use one of the ovens for the season. However, a persistent issue plagues the town: a group of counterfeiters producing fake tablets. If someone is caught using a counterfeit tablet, they face punishment through debt slavery for up to three years, usually tasked with cleaning and maintaining the ovens. The problem is so significant that the Sheprian King has established a dedicated bureaucratic office, the Chief of Ovens, to address it (not to be confused with the Chief of Bread, who oversees the baking of bread and the storage of grains within the Palatial Complex). Those found guilty of intentionally damaging an oven or stealing an oven tablet receive death.

Some families also own smaller ceramic ovens or braziers, which can be used inside the house or, more commonly, on the flat roofs. In addition to these, there are professional bakers who either own their own ovens or petition for special tablets that designate them as bakers, granting them unrestricted access to the communal ovens. The abundance of ovens, along with ample timber and coal, has shaped a cuisine centered around braising, roasting, and baking. Sheprian food often involves long, slow cooking times, resulting in dishes celebrated for their rich flavors but often criticized for their lackluster colors and textures. Stews and gravies play a central role in Sheprian cuisine.

Unsurprisingly, bread is a staple of Sheprian meals, with 126 distinct varieties produced in the region, 42 of which are entirely unique to that region, and 13 exclusive to the city of Shepra. One notable variety, ruyi (literally "plate"), is a large, dry, and dense flatbread typically made from a mixture of wheat and barley. Families usually bake ruyi in bulk every four to five days. To prevent spoilage, it is cooked to a cracker-like consistency, making it hard and tasteless in its natural state. The flatbread is then wrapped in cloth and stored for use as flatware during meals. Food is served directly onto the ruyi, accompanied by vinegar, oil, cheese, and various sauces and toppings, including a chickpea and garlic paste known as Babilkipi. After the meal, once the bread has absorbed the liquids, it is either cut or broken into pieces and eaten. Ruyi is a common presence at most Sheprian meals, and it is not unusual for families to consume multiple types of bread, including ruyi, in a single meal. Perhaps due to their preference for hearty, fatty meals—possibly to counter the cold winters—Sheprians, along with Labisians, are often stereotyped as being somewhat heavier than other Kishite groups. This trait is not viewed negatively; in fact, many consider both Sheprian men and women among the most attractive in Kishetal.

As previously mentioned, game such as venison and boar is consumed regularly in Shepria, alongside goat and pork. However, horned rabbits are rarely kept, making them a minor part of the Sheprian diet. Cattle and sheep are similarly uncommon, largely due to the dense, ancient forests that dominate the region, which are not well-suited to pastoralism. For this same reason the people of Shepria have historically had little use for horses and cavalry.

Despite being located right next to the Shabalic Sea, seafood plays a relatively minor role in the Sheprian diet. Ironically, most of the prized Sheprian catch is sold to merchants and traders from cities like Chibal and Seha. The exception is shellfish, which the Sheprians consume in large quantities. The outskirts of the city are dotted with massive shell middens, some of which have become homes to various spirits and, on occasion, even monsters.

Sheprians use a wide range of spices and herbs, but their cuisine is particularly known for its heavy reliance on oregano, garlic, juniper, turmeric, and even imported ginger and cinnamon. To add heat to their dishes, Sheprians favor both horseradish and radishes, especially a specific breed of radish renowned for its intensity. This radish is often sliced thinly and used as a condiment. In other Kishite regions, bards and comedic poets like to tell exaggerated tales of Sheprian children wandering the streets and hills, gnawing on mustard seeds, radishes, and whole pieces of horseradish. While these stories are clearly hyperbolic, there is some truth to the Sheprian preference for this type of heat. Interestingly, despite their love for pungent flavors, Sheprians rarely use black pepper or lisijir in their cooking.

Kilakela, or "Field and Forest," refers to a category of layered dishes that might best be described as casseroles. These dishes typically involve finely chopped meat—often pork or various game birds—combined with additional fat, usually lard or olive oil, along with root vegetables like beets and parsnips, onions, an array of spices, wine, and sometimes honey. The mixture is placed in a special clay vessel and buried under coals at the back of the oven, where it cooks slowly throughout the day, allowing the ingredients to become tender and flavors to meld. Once the day's baking and other cooking tasks are complete, the vessel is retrieved, and the resulting stew or casserole is served atop ruyi. A variation of Kilakela, known as Kilala, excludes meat and is instead a vegetable stew, often fortified with chickpeas or lentils to add heartiness.

Northerners are one of the few groups which consume mushrooms on a regular basis, evidently not holding the same fears and superstitions as their southern cousins. One dish banalligu, sees mushrooms, doused in vinegar and olive oil, cooked on a skewer often with various other ingredients, depending on what is available such as whole cloves of garlic, small onions, vegetables including carrots, beets, and cabbage, game (most often duck or venison) or pork belly, and sometimes figs. This is cooked directly on the dying coals of the oven, charring the mushrooms and other components. After cooking the ingredients are removed from the skewer and may either be eaten as is or be wrapped in thin flatbread similar to Chibalic lakibi before being topped with a variety of ingredients.

Sheprian food shows strong influence from more recent Shabalic trends, with both favouring stews and hearty meals typically composed of many ingredients.

5. The Southern coast: Kotsa

The Southern Coast consists of three regions; the southern deciduous forest, the scrubland, and the plains. The climate in the south is quite warm, with summers being hot and dry and winters mild in both temperature and rainfall. On rare occasions, the southern coast may experience heavy snowfall.

Major cities are sparse however, many villages dot the southern coast, many of these villages rely on piracy, preying primarily on Apunian and Jezaani ships traveling to and from the Western Coast. The largest of the southern cities is Kotsa, founded on the ruins of a pre-Kishite civilization.

Kotsa is famed as the primary home of the Shobiashkun, a particular brand of priests and sages. While these priests are superficially said to serve the Deity of Writing and Knowledge, Shashuma (They are a minority, the largest temples in Kotsa belong to the storm God, Kotomah), in actuality this small collection of scholars and philosophers focus their interests on the Shobiash, the River of Creation and Time, thus looking behind the Heavenly Gods. A Shobiashku looks for patterns in existence, and seeks meaning and purpose in these patterns, typically through meditation or sometimes through drug assisted trances. The Shobiashku forgo sex, meat, and honey, save for in those instances in which those things may help with their musings. Numerous treatises pertaining to the nature of the universe, death, magic, and civil order have been produced by this small sect. Despite the fact that the Shobiashkun are a relatively small group, little more than 50 individuals at any time, they have had a major effect on the cuisine of Kotsa and the surrounding region. As a result Kotsa is one of the few regions with a significant vegetarian population, particularly among the learned elite.

Kotsa has one of the most defined elite cuisines, separated from that of the commoners not only by the ingredients used, but also by how that food is prepared and presented. Particularly among the nobility of Kotsa, eating and food is viewed with a level of spiritual and medicinal reverence. At the palatial court for example the supposed symbolism and medicinal boon of each dish is announced each time one of the many small courses is presented, with some courses comprising of only a couple of bites of food. At a Ceremonial Kotsian Banquet, bread is always served first, unseasoned and alone. Most often this is a dense barley bread, its hearty nature meant to represent the soil and stone. Next comes water, or more rarely, beer. This is followed by a number of dishes with various representations; A charred onion spiced with lisijir and ginger (Hagugura) to represent fire, a small cake made from sheep’s cheese and wheatberries to represent the fields (Jiribikip), a piece of roasted turnip spiced with cardamom and salt to represent the walls of the city (Elmuhi), etc. Wine is drunk sparingly throughout the meal and often watered down to an extreme level (sometimes to the equivalent of 16 parts water to one part wine.) In these particular dishes, spice is used sparingly as it is believed that using too many additional ingredients may in some way dampen the medicinal properties of the dish. Of course, such rigid dining is mostly indicative of ceremonial affairs or of the most rigidly traditional nobles, it does not represent all cuisine.

Outside of the world of ceremonial dining, Kotsian cuisine is known for its freshness and its love of spices, though its relative disdain for heat (lisijir, horseradish, radish, etc.) Cardamom, ginger, garlic, bay, turmeric, and saffron all appear regularly in Kotsian dishes. The South of Kishetal is famed as being one of the only places west of Sinria to have successfully planted and cultivated the cinnamon tree, with five small groves near Kotsa, accounting for nearly all Kishite Cinnamon. Cinnamon features in both savory and sweet dishes and may even be added to wine and beer. As a result, cinnamon appears in much of Kotsian cooking. One popular dessert, Jakeresha consists of a cake made from dates, cheese, and flour, wrapped in several layers of thin dough. This is then heavily seasoned in a mixture of ground cinnamon, honey, and sesame seeds. The savory version of this dish, Jakereshu replaces the dates typically with a mixture of mashed chickpeas and fava beans, and replaces the honey usually with oil, while retaining the heavy use of cinnamon.

Kotsian food is noteworthy among Kishite cuisines for its fragrance, due to its heavy use of aromatics. It is said the ruler of the country of Apuna, the Fapacha, once hired Kotsian cooks to work in his kitchens, only so that the smell of Kotsian food could perfume his halls.

Kotsian food doesn't seem to demonstrate any particular tendencies or preferences when it comes to cooking styles, with baking, sautéing, frying, and boiling all appearing. Aside from the Makurian Steppe region, and is the most distinct from other Kishite styles. In terms of preparation and ingredients, Kotsian and southern cuisine in general seems to have more in common with that of foreign lands like Jezaan and even Apuna, than it does with places like Labisa or Seha.

While vinegar does appear, it and its use in pickling and preservation are far less common than in other regions. Dried foods are common however, with fruits and vegetables and fish often dried on reed mats as a way to intensify flavor. For the purpose in general the treatment of meat within the Kotisan diet is similar to that of Seha, with meat being eaten only on rare occasions. When meat is served, it is typically done simply, roasted or boiled and cut into thin pieces. Sheep are the most common form of livestock, with significant cattle herds also being present. Horned-rabbits are relatively common, though not to the extent of the mountainous regions. Pigs are all but absent. Due to the relatively arid environment, game is also a relatively rare part of the diet, with the exception of gazelle.

Kotsians, and the south in general are famed for their love of yogurt, or Ishjir, often eaten as a mid-day meal, mixed with fruit or honey. Yogurt may also function as a condiment of sorts, with a variety of sauces comprised of yogurt mixed with various herbs and spices, utilized depending on the circumstance.

Fish is eaten regularly, particularly fish like seabream, which is often salted and left to dry. This dried fish is then stored and may be rehydrated in soups or else used as a travel food.

One dish that is unique to the region but that is quickly spreading both to other regions of Kishetal and to other parts of the Green Sea is Talakili which while its name literally translates to "flat bread" is actually more comparable to pasta, typically made from wheat flour mixed with water and oil, rolled flat, cut into either small squares or circles and then boiled and served with a variety of sauces. Talakili with salt, cheese, and cinnamon is a popular comfort food among Kotsian children.

6. The Kipsian Desert : Kipsa

The Kipsian Desert, with its rocky terrain and sparse vegetation, is the least populated regions of Kishetal, and is also the region with the largest pre-Kishite genetic and cultural influence. As a result, the Kipsian dialect of Kishite, is often quite difficult for other Kishites to understand as it is heavily influenced by other languages such as Mageryu and Duluqi. Despite these challenges, the city of Kipsa, the largest in the region, has cultivated a distinctive culinary tradition that reflects its unique environment and cultural heritage. Kipsa is well known for the ferocity of its warriors and as the center of rakeshim production. Rakeshim is a fabric, woven from thin strands of gold interwoven with either linen or silk. Its construction is incredibly complex and the secret to its creation, a jealously guarded secret among the five families which produce it.

Central to Kipsian cuisine is the use of local herbs and spices, hearty grains, and a pronounced affinity for sweetness. A defining feature of Kipsian cooking is the use of large subterranean ovens called Bahasayu. The Bahasayu enables slow, even cooking, ideal for preparing the region’s staple dishes. These ovens, essential for traditional cooking, are found in nearly every home, typical appearing either in courtyards or in front of homes. On rare occasions two or more homes may share one Bahasayu. When a couple marries, it is customary for them to dig a Bahasayu as part of claiming their new home. Additionally, in some cases, the remains of deceased ancestors are interred beneath these ovens, after their customary exposure to the elements, linking the living with their ancestors. Because these ovens are so central to domestic life, they are often the target of curses. A disgruntled Kipsian may place a or crack a curse tablet over a rival’s Bahasayu in order to bring them misfortune.

Kipsian cuisine uses many of the same spices and herbs as their Kotsian cousins, though with a distinct preference from cumin and coriander over cinnamon.

Due to the arid environment and lack of major irrigation, vegetable cultivation is relatively sparse, and what vegetables and fruits are available are often preserved in some way. Fresh vegetables are a luxury typically reserved for the wealthy. Rather Kipsian cuisine has come to rely on a particularly robust strain of barley. While it is able to withstand the dry and hot climate, this barley produces an often chewy and unpleasant product. As a result, Kipsian cuisine is often maligned for the poor quality of its bread and those that can afford it prefer to import wheat from the Felic Plains and Kotsa. One use of this otherwise unpleasant barley is Takuriha (stemming from the Duluqi language, meaning “beer soup”), a soup made from fermented grains mixed with yogurt and herbs and spices. The resulting dish is served cool or room temperature and is typically eaten after the sun has set. The soup is mildly alcoholic. Kipuhi, is a salad also featuring barley pearls mixed with chopped herbs, olive oil, and regalu juice. This may be supplemented with dried or shredded meats as well as chickpeas or other vegetables in order to create a more complete and hearty meal.

Kelami, a local variety of flatbread, is historically baked on hot stones or now more commonly, on the roof of the bahasayu. To counteract the quality of the barley, it is typically served with various dips and spreads, such as Muhamara, a rich paste made from roasted chickpeas, walnuts, and olive oil.

Cucumbers are beloved as a snack, particularly during the hotter season, as they are thought to cool the body. They are served typically in salad composed of cucumber, mint, vinegar, and garlic. When fresh cucumbers are not available, they are pickled in vinegar, alongside various herbs and spices. Pickled vegetables and meats, as well as bird’s eggs and fruits, are integral the Kipsian diet. Pickled vegetables and herbs often act as condiments of sorts, placed on the table to be added to other dishes. Pickled foods are so common that they typically act in place of vinegar as a topping.

Meat, though not a daily staple, is carefully prepared when used. Goats are the primary source of protein. One dish, Ishukjiraru, is a dish made with intentionally spoiled meat. Goat meat is packed in herbs, vinegar, and fat (typically rendered goat fat) inside of a large jar and is allowed to sit, sometimes for weeks at a time. The resulting product is cleaned and then utilized in a number of dishes, including stews and as a shredded meat added to salads and on flatbreads. The taste is quite sour and funky and can be an acquired taste. Kipsiansalso raise a unique breed of horned-rabbit well-suited to the desert environment. Heards of these wiry creatures can be seen roaming from bush to bush, guided by desert shepherds. Gukeki (from the Mageryu for “gift”), is served for special occasions, as its use of fresh vegetables make it a relative luxury. It is a vegetable stew made with ingredients like eggplant and onions, which is cooked in large clay pots and may also include the shredded goat, spinach, and other ingredients.

Honey is a prominent ingredient in Kipsian cuisine, the Kipsa itself being famed for its many hives. It is used as a condiment in various forms, including Habazibi, a salted and spiced variety with a hint of Lisijir for subtle heat. One result of this abundance of honey is the Kipsian love of mead and honeyed wine or beer. Kipsians have a reputation as heavy drinkers, drinking more of these beverages than any other Kishite people. The god of beer, Fepaha, is honored, and many banquets are dedicated to celebrating this drink.

Kipsians have a notable sweet tooth, with foods often heavily sweetened with honey or date syrup. Desserts such as Kepechi (the Kipsian equivalent of kipsha), barley cakes soaked in a honey and regalu syrup, and Gelukepi, a sweet treat made from slow-cooked fruits (primarily dates and figs), are popular and enjoyed with a strong tea made from mint and coriander, with “laughing leaf” a mild intoxicant, also occasionally added.

Kipsian food shows a heavy influence from indigenous cuisines.

7. The Makurian Steppe: Shebal

The Makurian steppe is massive, spreading over most of western Macia. Only a tiny sliver of that vast extent falls in Kishetal. Trees are almost entirely absent. Vast expanses of grass-covered hills define the area. To the north of the steppe is the Shabalic forest, and to the south is the Jezaaic desert. The largest of the Makurian cities is Shebal, once the homeland of the Ugri Tribe, the city still is the target of many repeated attacks by Makurian tribes. Despite its remoteness, silver mines and soil rich in gems, have made Shebal uncharacteristically rich, particularly considering that it is the least populous of all the regional "capitals".

Perhaps unsurprisingly, Shebalian cuisine takes heavy inspiration from that of the western Makurian tribes. This translates to a cuisine heavily built on the consumption of meat and dairy, and a prevalence towards soups and stews. It is said derisively of the Shebalians, that they eat horse meat stew for dinner and horse bone soup for dessert. It is true that the Shebalians, and the people of the east in general, are the only region of Kishetal in which horse and donkey/ass are eaten regularly. Meat, cheese, and milk from these animals are eaten in large quantities. Despite this the Shebalians are known for their deep connection with the horses, famed as charioteers and riders. The slaughtering of a horse is a sober affair, typically attended to by a priest of the god Ikeshpaha (the God of wealth and the steppe) and undertaken with the utmost care. The first dish to be prepared from the horse or ass, is Jabolibi a thick porridge consisting of blood as well as either wheat berries or rice. This is typically consumed by warriors, kings, and pregnant women.

Shebalians and eastern Kishites in general eat more dairy than any other Kishites, with cheese, yogurt, butter, milk, and various fermented curd products accounting for much of the diet. Jiraba is a variety of curd, first heavily fermented and then dried until hard and crunchy. This is then crushed and sprinkled on other dishes.

Fresh vegetables are rare as the environment is ill-suited to agricultural, as a result most vegetables are imported from the west or from lands to the south. As a result of this, green vegetables with short shelf-lives are highly rare and are seen as a delicacy. Root vegetables like carrots, beets, turnips, and parsnips are common and appear often in Shebalian dishes or may be served as a side. Shebalians cuisine does make use of lentils as their primary legume of choice.

One food item unique to Shebal and the surrounding area, is rice. Rice is an import from the east, typically carried over vast miles by traders from Sinria, Mu, and other places. The palace buys vast quantities of rice and use it often as a form of payment. Rice is steamed and served with meat, butter, and spices, or else may be added to broths to make them hearty and filling.

The Origins of Rice in Shebal According to legend the origins of rice in Shebal come from not long after the foundation of Kishetal by the demigod Tamel. The first king of Shebal, then a vassal of Tamel, was Haman the Thrice-Bearded. Haman had one son, Hiru the Brilliant. Said to be blessed with all the radiance of the silver of the steppe, it is typically agreed among scholars and poets that Hiru was the most beautiful of all Kishites. His statues and images can be found throughout Kishetal, and particularly in the east. Said to have the strength and size of a great warrior, and the face of a lovely maiden, many flocked to see Hiru. Men and women alike from countless nameless land, travelled many miles, bearing gifts of gold and silver, perfume and spice, to marry or just to sit with the beautiful prince. Even spirits and forestfolks came before him, the dragon, Eker, offered the entirety of the land of Ukat just to have the beautiful prince in his home. Those that were not cowed by his beauty, plead and promised him wealth, love, and many children. They sang of his beauty. Hiru, however refused all gifts, and turned away all suitors, for all they could see was his beauty.

One day the Sinrian King, Jiparitu (Juparvi in his own tongue) came to play his own card, wishing for Hiru to be his lover and cupholder. Jiparitu, who the called The Mount of Rendigra (A Sinrian Thunder God), was the son of the Demigod, Ranaya. He was broad as an ox, the hands like bear paws. He was great warrior who had killed his 5 older brothers in battle for the right to sit upon the throne of his father's city. He presented the youth with the three elephants, ten rolls of silk, five pounds of saffron, and three golden statues, each as large as a man. Yet, Hiru refused. Enraged, Jiparitu stormed from the palace, only to return later that night, along with his plantbrew. They drugged Hiru and ferried him away, over the steppe and the high mountain, to his palace in Sinria. There he bedecked the prince in flowers and silks, and cherished his beauty, and made him his lover, though unwilling. But soon he grew jealous as he saw the looks of awe and lust on the faces of his servants and court. And so he had Hiru's face, bound tight in cords of silk and wool, locked with chains of bronze and copper, so that none could look upon his face but he. He ordered that his body be covered in filth and dressed , save for when it came time for the king to look upon him, so that no other could see his treasure. He then locked the prince in a tower of white stone and gold.

When King Haman heard of his son's abduction, he marched, joined by his brother's the rulers of Bur and Kutar, and 67 of Hiru's former suitors and their men to the lands of king Jiparitu. There they laid siege to the castle for 67 days, and on each day, it is said that one of the suitors was killed. While the siege raged outside Hiru remained trapped in his tower, his only company being wicked Jiparitu and the slave, Safeniri (Savanri in her own tongue). Both could enter the tower only by an entrance, hidden so that none but they could find it. Safeniri, a peasant girl, born of two rice farmers, fed him scraps of the jungle fowl (chicken), crusts of bread, and green leaves, for these are all that Jiparitu permitted he be fed, lest the beauty of his body be marred by fat. And yet, in secret, she also brought to him, a porridge, made from rice, cinnamon, milk, waweshi (sugar, native to the kingdoms of Sinria, but quite rare in Kishetal) and coconut which she called kerumipiya (Kerumpaja in her native tongue) as well as bowls of rice and butter, for this is all that she, a slave, could afford. She had never seen Hiru's face, and knew nothing of his famed beauty. Hiru longed for her company, and though he had never seen her face, blinded as he was by the cloth around his face, he began to fall in love with her, and she with him. When word of the siege reached the ears of Hiru and Safeniri, together they concocted a plan to free Hiru and to return him to his father. Outside of the tower, in great bunches, grew "laughing leaf" which dulls the mind and weakens the balance. Its effects are strong but its taste is bitter. When next Jiparitu came into his tower to gaze upon his treasure, Safeniri waited there with Hiru. As always Jiparitu insisted that his guards wait outside of the tower, lest they recieve the pleasure of gazing upon Hiru's beauty. It was only as Jiparitu ordered the clothes removed and the filth wiped away, that Safeniri finally saw him truly. And though she was awed, she had already long since fell in the love with the imprisoned prince.

Though still handsome beyond measure, his face had been marked by seven cuts where the cloth had been bound too tight, and from then on he was known as Hiru of the Seven Scars. While Jiparitu marveled over his captive, Safeniri approached him and offered him a bowl of the kerumipiya, one which she had tainted with the laughing leaf, its bitterness covered by the sweet sugar and milk. The king ate and as he ate, he became joyous and wild. So wild that he spilled the rice upon his fine clothes. Safeniri then suggested that the king undress, less his expensive clothing be ruined by his rice. And so he did, undressed down to his undergarments, his heavy robe falling at his feet. And Safeniri sang and pounded upon the bottom of the clay pot like a drum. Saferniri then opened the door, beyond which were the stairs which spiralled up the tower. Jiparitu danced, entranced by her beautiful voice. His feet became tangled in his discarded robe, and his mind too clouded to stop himself, he fell, tumbling down the hundred stairs of the tower, until he lie at the bottom, dead. Saferniri then took the kings discarded robe, and tore the jewels and gold from it, she smeared it with filth and grime, until it looked like a beggars cape. This she covered Hiru in and guided him down the tower and through the secret entrance. When they people looked, they saw only a peasant woman, guiding a beggar, his face hidden.

She lead him past the city walls, to where his father and uncles sat in their camp, bereft, for the last of the suitors had been slain by arrow and sling. King Haman was so joyous upon seeing his son that he fell to his knees and sang praises to the gods of Kishetal and the Steppe. And yet he was shocked, when the first words that Hiru spoke to him, were to say that he had found a wife. Haman was scandalized by the suggestion that his son, the prince, would marry a slave girl. He demanded to know what Safeniri’s family could possibly offer to warrant such a union with one as magnificent and beautiful as Hiru when all other suitors had offered gold, silver, and land. Love and rice, was all that Safeniri could offer. Haman was unimpressed by this seemingly simple answer.

Determined to prove her worth, Safeniri crept back into the city, and returned to her home. With the help of her parents, prepared a pot of kerumipiya, the finest ever made. They used fruit plucked from the trees, milk fresh from the cow, and sugar as white as snow. When she presented this exceptional dish to Haman and his brothers, they were astonished by its exquisite taste, unlike anything they had ever eaten. Haman, along with his brothers, was deeply moved by the dish and by Hiru's story of Safeniri's cunning and dedication. Relenting, he agreed that a spouse capable of creating such a remarkable meal deserved to be wed to his son. However, he imposed one condition: Safeniri was to see that Hiru was presented with a bowl of kerumipiya every day until he was guided into the next life. The wedding that followed was a grand celebration. To meet Haman's stipulation, rice and other eastern goods were brought from distant lands to Shebal. Soon, rice, and particularly kerumipiya, became symbols of wealth and love, often featured at weddings. When Haman passed away, Hiru ascended to the throne and ruled with wisdom and kindness, particularly towards slaves and captives. Safeniri honored her promise, and upon Hiru’s death, it was said that she joined him on the very same day. Many stories of both Hiru and Safeniri now fill Kishite Folklore, with the wisdom of Safeniri being particularly renowned. Many queens and princesses, particularly those in the east of Kishetal may take the title Lusafeniri or "Of Safeniri/ Safeniri-Like" in order to emphasis their wisdom and prowess.

In Shebal today, while still reliant on imported rice, kerumipiya has adapted to local ingredients. Instead of sugar and coconut, it’s sweetened with honey and flavored with dried fruits such as figs and apricots, and often uses horse or donkey milk as opposed to cow milk. A sprinkle of ground cinnamon might be added for extra flavor. Kerumipiya is commonly eaten as a dessert, or during special occasions. It remains a popular dish at weddings and many lovesick youths may try to woe potential partners with a steaming bowl. Rice is often used a sacrifice to the god of wealth, Ikeshpaha, its many grains believed to represent plenty. Rice sprinkled around the house is believed to ward of wicked spirits, and disease as it is believed that it "absorbs" evil.

One benefit of its eastern location is that Shebal and the surrounding cities are often the first to receive exotic spices carried from Mu and Sinria, often at far less cost than their western cousins. This is led to a cousin, which well simplistic at first glance, is highly complex in its flavors. Soups such as the goat-based, Habisichiarsoni (The Soup that Awakens the Sleeping God) may use dozens of different spices including turmeric, cumin, pepper (long and black), mustard, cardamom, lime leaf, etc, in a complex and masterful way. Easterners who journey to the west, well excited by the access to wheat and vegetables, often bemoan the perceived blandness, with only Sehaic food being seen as "properly spiced". Shebalian cuisine's heavy use of lisijir and other spices make it perhaps the only cuisine which could be considered "spicy" by Earthly standards.

Another quirk of Shebalian cuisine and of the steppe is that it is the only region which prefers butter as its primary fat, this has earned easterners the somewhat derogatory nickname "butter-eaters" by their western cousins, where the use of butter is often viewed as barbaric. Butter is often used as a condiment, melted and added to soups, bread or other dishes.

The diet of the Shebalians is the least reliant on bread of any Kishite culture, with some families going several days without eating bread. When bread is consumed, it often uses rye, rather than the barley or wheat preferred on the other side of the mountains. The result is dense and nutty and works well with the fatty and meaty cuisine of the steppe. Errikili is a knotted bread made from rye flour, often noted for its somewhat phallic appearance. It is typically used to dip in soups, or else may be eaten with butter and imported spices.

Talakili has become increasingly common in Shebalian cuisine, imported from Kotsa. In Shebal it is often added to soups and broths and is thicker and heartier then its southern equivalent. One particular rendition of Shebalian Talakili called Irkipikiki (literally "pregnant thing") is stuffed with meat and cheese, somewhat similar to a ravioli.

While still identifiably Kishite in its presentation and cooking styles, the components of Shebalian cuisine are largely foreign. Its base ingredients are of the Makurian steppe, while its use of spice shows heavy influence from the lands of the Great Southern Kingdoms (Baban and Ukkaria), Sinria, and even lands far to the east like Pya, Mu, and Xianti.

And that's that! A pretty barebones explanation of the differences between the cuisines of different parts of Kishetal. Let me know if you have any other questions about any of these cuisines/dishes! Maybe one day I'll do something similar with the regional cuisines of places like Korithia, Shabala, Pyria, and Apuna.

Taglist (let me know if you want to be added or removed!)

illarian-rambling, @mk-writes-stuff, @kaylinalexanderbooks, @willtheweaver, @patternwelded-quill

@elsie-writes, @elizaellwrites, @the-ellia-west, @the-octic-scribe, @the-golden-comet

@finickyfelix, @theprissythumbelina, @autism-purgatory, @diabolical-blue , @tildeathiwillwrite

@katenewmanwrites, @leahnardo-da-veggie, @paeliae-occasionally, @melpomene-grey

@drchenquill, @marlowethelibrarian, @phoenixradiant, @pluttskutt

@dyrewrites, @unrepentantcheeseaddict, @roach-pizza, @rivenantiqnerd, @pluppsauthor

@flaneurarbiter, @dezerex, @axl-ul, @surroundedbypearls

@treesandwords, @the-golden-comet

#testamentsofthegreensea #writeblr #worldbuilding #fantasy world #writing #fantasy writing #world building #fantasy food #fantasy #creative writing

33 notes · View notes