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@fromanothersystem
Heyya! Between all the random and fandom posts, I also post my own art! I mainly draw my and my friends' dnd characters, so have a look around!
Click Here to see my art
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𝐓𝐡𝐞 𝐆𝐫𝐢𝐟𝐟𝐢𝐧'𝐬 𝐃𝐢𝐬𝐚𝐩𝐩𝐨𝐢𝐧𝐭𝐦𝐞𝐧𝐭 𝐒𝐭𝐞𝐰 (𝐛𝐞𝐜𝐚𝐮𝐬𝐞 𝐞𝐯𝐞𝐫𝐲𝐨𝐧𝐞 𝐬𝐭𝐚𝐲𝐞𝐝 𝐢𝐧𝐬𝐢𝐝𝐞 𝐞𝐚𝐭𝐢𝐧𝐠 𝐢𝐧𝐬𝐭𝐞𝐚𝐝 𝐨𝐟 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐞𝐚𝐭𝐞𝐧)
"After several days in White Orchard, I came to the conclusion that if one were to remove stew from the local diet, the entire village would collapse within a fortnight."
Serves: 6 hungry villagers, 4 soldiers, or 1 witcher after a particularly difficult day.
Dear reader,
After several days spent wandering White Orchard, investigating local agriculture, observing livestock, questioning merchants, studying cabbage fields, and looking into an entirely reasonable number of cooking pots, I believe I have identified one of the cornerstones of local cuisine:
Stew. A great deal of stew. Everywhere.
Some contain mushrooms. Some contain beef. Some contain vegetables. Some appear to contain whatever happened to be available at the time.
What they all share is the same purpose: feeding people well during difficult times.
White Orchard is a land of farmers, fishermen, herders, and survivors. War has made life uncertain, yet nearly every household seems capable of producing a warm meal from humble ingredients and patience.
A lesson I find admirable. And delicious.
As no two recipes proved entirely identical, I have taken the liberty of assembling a version inspired by the many stews I encountered throughout my investigations.
A stew that might be found simmering near a farmhouse hearth while rain falls outside and someone complains about the griffin.
The actual griffin. Not a man named Griffin. I have already discussed this misunderstanding.
Included are my notes, observations, and a small Toussaint adaptation for those who possess both wine and good judgement.
May your pot remain full and your mushrooms correctly identified.
— Judith of Toussaint
Current White Orchard Status: Apples abundant. Cabbages thriving. Grey-haired men continue to appear unexpectedly.
[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."
𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"
𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.
𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]
𝐅𝐈𝐄𝐋𝐃 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 — 𝐒𝐌𝐀𝐋𝐋 𝐃𝐈𝐒𝐇𝐄𝐒 𝐅𝐑𝐎𝐌 𝐖𝐇𝐈𝐓𝐄 𝐎𝐑𝐂𝐇𝐀𝐑𝐃
Dear reader,
Not every recipe discovered during my travels requires an entire chapter, three pages of notes, and a minor agricultural investigation.
Some dishes are simply practical.
The sort of things one makes after returning from the market, spending all day in the fields, or narrowly avoiding being eaten by wildlife (or Sir Griffin).
The following preparations are inspired by ingredients commonly encountered throughout White Orchard's village: potatoes, carrots, turnips, herbs, butter, and the general understanding that simple food is often excellent food.
As always, I have included a few notes from Toussaint. Some habits travel with you.
— Judith of Toussaint
Current White Orchard Status: Potatoes plentiful. Apples abundant. Griffin still inconvenient.
[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."
𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"
𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.
𝐔𝐧𝐥𝐞𝐬𝐬 𝐨𝐭𝐡𝐞𝐫𝐰𝐢𝐬𝐞 𝐬𝐭𝐚𝐭𝐞𝐝, 𝐢𝐥𝐥𝐮𝐬𝐭𝐫𝐚𝐭𝐢𝐨𝐧𝐬 𝐟𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐨𝐧 𝐭𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐚𝐫𝐞 𝐞𝐢𝐭𝐡𝐞𝐫 𝐦𝐲 𝐨𝐰𝐧 𝐜𝐫𝐞𝐚𝐭𝐢𝐨𝐧𝐬 𝐨𝐫 𝐮𝐬𝐞 𝐞𝐥𝐞𝐦𝐞𝐧𝐭𝐬 𝐟𝐫𝐨𝐦 𝐂𝐚𝐧𝐯𝐚'𝐬 𝐢𝐥𝐥𝐮𝐬𝐭𝐫𝐚𝐭𝐢𝐨𝐧 𝐥𝐢𝐛𝐫𝐚𝐫𝐲.
𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]
𝐅𝐈𝐄𝐋𝐃 𝐍𝐎𝐓𝐄𝐒 — 𝐖𝐇𝐈𝐓𝐄 𝐎𝐑𝐂𝐇𝐀𝐑𝐃, 𝐀𝐍𝐎𝐌𝐀𝐋𝐎𝐔𝐒 𝐆𝐑𝐄𝐘-𝐇𝐀𝐈𝐑𝐄𝐃 𝐀𝐂𝐓𝐈𝐕𝐈𝐓𝐘
I encountered the grey-haired traveler again today. Not the first grey-haired traveler. The other grey-haired traveler.
The taller one. There are apparently several of them.
I also need to make a correction, dear reader.
I was mistaken. Deeply.
"Griffin" is not, in fact, the name of a local nobleman, mercenary captain, tax collector, or otherwise troublesome individual.
For the past two days I have heard some variation of:
"The griffin attacked livestock."
"The griffin struck again."
"The griffin is causing problems."
"The griffin must be dealt with."
Naturally, I assumed Griffin was a person. A deeply unpopular person in White Orchard. Perhaps a landlord. A tax collector maybe.
Imagine my surprise when I discovered Griffin is a large flying monster!
This explains several things! Including why the grey-haired man with two swords seems so interested in the matter!
In my defense, no one was particularly specific. And this raises concerns.
Primarily because I have also heard repeated mention of a certain Dandelion.
If recent events are any indication, there is now a non-zero chance Dandelion is actually a horse, a fish, a bleating goat, or some manner of dangerous woodland creature. For legal reasons, I will no longer speculate on whether something is a person until visual confirmation has been obtained. If Dandelion turns out to be another monster, I shall be very disappointed. That is a perfectly respectable name for a baker!
In my defense, I am from Toussaint.
I would like it formally noted that had anyone said "the enormous flying monster" instead of simply "Griffin," this misunderstanding could have been avoided entirely.
Communication is important.
Anyway- The local apple situation remains considerably more promising than the griffin situation.
The grey-haired man was speaking with various villagers regarding the griffin situation and seemed remarkably informed on the matter.
Which leads me to believe he is either:
A) a hunter,
B) a soldier,
C) unusually nosy.
At present I am leaning towards C. Curiously, he carries two swords, as I mentioned. This still strikes me as excessive.
I can barely justify carrying two notebooks.
Unfortunately, before I could inquire whether he had any knowledge of local fishing practices, he wandered off in pursuit of griffin-related business.
A shame. People keep discussing the monster.
Nobody wishes to discuss the regional apple situation.
[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."
𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"
𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.
𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]
𝐀 𝐅𝐫𝐲𝐢𝐧𝐠 𝐏𝐚𝐧, 𝐀 𝐏𝐢𝐤𝐞, 𝐚𝐧𝐝 𝐀𝐧 𝐀𝐩𝐩𝐥𝐞 𝐏𝐢𝐞 - 𝐅𝐢𝐫𝐬𝐭 𝐑𝐞𝐜𝐢𝐩𝐞!
Dear reader,
I bring to you my first properly documented recipe from White Orchard!
This recipe was acquired during an entirely respectable culinary investigation near the river, where I encountered a local woman preparing pike and discussing recent events involving a missing frying pan of hers.
Said pan had apparently been recovered by a grey-haired traveler carrying two swords. Curiously, earlier that same day, I also spotted another grey-haired traveler carrying two swords, both seemed to be looking for a "Sir Griffin".
Either this region has an unusually specific fashion trend or there is something I have yet to understand.
Regardless! While discussing local ingredients, river fish, and the frankly alarming abundance of apples in the region, I was fortunate enough to learn how White Orchard families might transform their orchards into something a little more celebratory.
The result is a simple apple pie: practical, comforting, and exactly the sort of thing one might bake when surrounded by war, monsters, and people constantly losing kitchen equipment.
White Orchard may have many problems but a shortage of apples is not one of them!
I therefore present: The White Orchard Riverbank Apple Pie!
May your crust remain flaky, your apples plentiful, and your frying pans stay where you left them.
— Judith of Toussaint
[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."
𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"
𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.
𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]
𝐅𝐈𝐄𝐋𝐃 𝐍𝐎𝐓𝐄𝐒 — 𝐖𝐇𝐈𝐓𝐄 𝐎𝐑𝐂𝐇𝐀𝐑𝐃, 𝐏𝐀𝐑𝐓 𝐈𝐈
𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧: 𝐖𝐡𝐢𝐭𝐞 𝐎𝐫𝐜𝐡𝐚𝐫𝐝 𝐖𝐞𝐚𝐭𝐡𝐞𝐫: 𝐑𝐚𝐢𝐧. 𝐉𝐮𝐬𝐭 𝐑𝐚𝐢𝐧. 𝐀𝐩𝐩𝐥𝐞 𝐒𝐢𝐭𝐮𝐚𝐭𝐢𝐨𝐧: 𝐒𝐭𝐢𝐥𝐥 𝐒𝐭𝐚𝐛𝐥𝐞 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐒𝐢𝐭𝐮𝐚𝐭𝐢𝐨𝐧: 𝐂𝐚𝐥𝐦𝐢𝐧𝐠 𝐝𝐨𝐰𝐧 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐢𝐭𝐮𝐚𝐭𝐢𝐨𝐧: 𝐒𝐭𝐢𝐥𝐥 𝐎𝐧𝐠𝐨𝐢𝐧𝐠 𝐈𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧
After several days of highly scientific investigation (opening cupboards, staring at shelves, and looking far too closely at what people leave sitting on tables), I believe I have begun to understand White Orchard's actual diet.
The answer, unsurprisingly, is apples.
An astonishing quantity of apples.
Apples baked whole. Apples in pies. Apples preserved. Apples drying. Apples waiting to become something else.
If White Orchard were somehow cut off from the rest of the Continent, I suspect its population could survive for several years simply by consuming apples in increasingly creative forms.
I have yet to determine whether this is admirable or concerning.
Potatoes appear nearly as common.
Baked potatoes are found regularly in homes and inns alike, suggesting they form one of the region's most reliable staples. Combined with milk, butter, cheese, or whatever scraps of meat happen to be available, they provide substantial meals for relatively little cost, dear reader.
One can easily imagine large pots of mashed potatoes accompanying roasted meats, or potatoes sliced into gratins and baked slowly near the hearth!
I suspect every household has its own preferred method. And every household is convinced theirs is the correct one.
The dairy situation is also encouraging!
Milk appears regularly throughout the village, which is hardly surprising given the number of cattle grazing nearby. Where there is milk, there is cream. Where there is cream, there is butter. Where there is butter, civilization survives.
Cheese is likewise common enough to suggest local production rather than exclusive reliance on trade.
I have begun making notes. Extensive notes. Perhaps, excessively extensive notes.
The cheese investigation continues. Bread appears everywhere.
This is not remarkable in itself, but it does confirm my earlier suspicions regarding grain cultivation. Most meals seem built around bread, potatoes, vegetables, and whatever protein happens to be available.
Which brings us to meat.
I have observed roasted chicken legs in numerous locations.
Chickens are plentiful throughout White Orchard, making them one of the most accessible sources of meat and eggs. Roasting appears common, likely because it requires little preparation and allows entire households to share a single bird.
Ducks are also present.
Geese as well, too many have been caught lolly-gagging around the inn, mind you. One can imagine festive meals built around roasted waterfowl, perhaps stuffed with apples, onions, herbs, or dried fruits.
As a daughter of Toussaint, I wholeheartedly approve.
More interesting still are the numerous pigs. Not merely living pigs. Dead pigs. Hanging pigs.
Pigs suspended from hooks in a manner that strongly suggests active meat preservation.
This implies the existence of hams, cured meats, sausages, smoked cuts, rendered fats, and all manner of preserved pork products.
Frankly, if one raises pigs and does not make sausages, I begin to question one's priorities.
I suspect White Orchard possesses a thriving culture of preservation born from necessity. Rillettes seem plausible, pâtés even more so.
Various forms of smoked or salted pork almost certainly exist, especially considering the uncertainties brought by war.
When fresh food cannot be guaranteed, preserved food becomes precious. The forests surrounding the village likely contribute additional variety.
Rabbits seem particularly probable, hares as well. Deer and venison would not surprise me in the slightest, especially among hunters supplying nearby settlements and also the quantity of wolves hanging around.
A venison stew thickened with root vegetables and dark beer feels entirely appropriate for the region. Perhaps, adding beer to one would do the White Orchard vilageers some good.
I noticed, beer may be more important than it first appears.
The abundance of spirits and alcoholic beverages in both the inns and houses suggests that fermentation plays a major role in local food culture.
Not only for drinking, but also for cooking.
Beer can enrich stews, tenderize tougher cuts of meat, and create rich sauces. A village capable of brewing is a village capable of making surprisingly sophisticated food with otherwise humble ingredients.
And White Orchard, for all its hardships, strikes me as a place of humble ingredients elevated by practicality.
The drinks themselves are fascinating.
Homemade pepper vodka immediately caught my attention. The concept alone suggests people here have looked at ordinary vodka and decided it was insufficiently alarming... I respect the commitment.
Cherry cordial appears frequently enough to indicate access to fruit preservation and sugar or honey. Mandrake cordial is, admittedly, another matter entirely, I am still determining whether it qualifies as a beverage or an alchemical experiment.
The same may be said for several bottles I encountered whose labels inspired more questions than answers. There are also imported beverages.
Nilfgaardian Lemon, Redanian Herbal, Mahakaman Spirit, Dwarven Spirit... These suggest trade routes remain active despite the war, at least to some degree.
White Orchard may be rural, but it is not isolated.
Goods move, people move, recipes move... That is how culinary traditions grow!
Plums deserve special mention, now that I remember-... I have encountered them often enough to suspect they play an important role locally. Fresh plums are excellent, of course, but they also preserve beautifully.
Dried plums. Plum preserves. Plums soaked in spirits. Plums baked into pastries. Plums cooked alongside pork. Plums transformed into sauces.
The possibilities are extensive and, frankly, delicious!
Combined with the village's apparent abundance of apples, they provide a strong foundation for desserts! Simple crumbles, tarts, pies, baked fruits served with cream...
The sort of comforting food people make when they need reminding that life contains joys beyond war and monsters.
One final observation! Water is present. Milk is present. Beer is present. Wine appears occasionally. Vinegar almost certainly exists.
Which means White Orchard possesses all the foundations necessary for pickling, preserving, marinating, and extending the life of valuable ingredients.
The people here are not extravagant they are very much resourceful.
Every cupboard, every cellar, every hanging cut of meat tells the same story: Food is too valuable to waste.
And perhaps that is why I find White Orchard so interesting compared to Toussaint, or Oxenfurt, or even Novigrad!
At first glance it appears simple, but the longer I stay, the more I suspect its cuisine is built upon generations of people learning how to make abundance from uncertainty.
Also, I found another apple.
I felt it important to record this.
[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."
𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"
𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.
𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]
𝐅𝐈𝐄𝐋𝐃 𝐍𝐎𝐓𝐄𝐒 — 𝐖𝐇𝐈𝐓𝐄 𝐎𝐑𝐂𝐇𝐀𝐑𝐃, 𝐏𝐀𝐑𝐓 𝐈
𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧: 𝐖𝐡𝐢𝐭𝐞 𝐎𝐫𝐜𝐡𝐚𝐫𝐝 𝐖𝐞𝐚𝐭𝐡𝐞𝐫: 𝐏𝐥𝐞𝐚𝐬𝐚𝐧𝐭 𝐀𝐩𝐩𝐥𝐞 𝐒𝐢𝐭𝐮𝐚𝐭𝐢𝐨𝐧: 𝐒𝐭𝐚𝐛𝐥𝐞 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐒𝐢𝐭𝐮𝐚𝐭𝐢𝐨𝐧: 𝐂𝐨𝐧𝐜𝐞𝐫𝐧𝐢𝐧𝐠 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐢𝐭𝐮𝐚𝐭𝐢𝐨𝐧: 𝐎𝐧𝐠𝐨𝐢𝐧𝐠 𝐈𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧
The first thing one notices upon arriving in White Orchard is not the food.
It is the war. Or rather, the aftermath of people with banners and swords making everyone else's lives significantly more complicated.
The small village sits in fertile country beside fresh water, with fields, grazing land, orchards, and access to river resources that should, under ordinary circumstances, make it a prosperous agricultural settlement. Yet nearly every conversation eventually circles back to soldiers, missing people, shortages, and the various inconveniences caused by armed men deciding that this patch of Temeria is strategically important.
This has consequences for food. A great many consequences, in fact.
One particularly interesting notice I encountered mentioned a search for honey. Not mead. Not wax. Honey, specifically.
This immediately caught my attention. Because, I know honey is valuable almost everywhere (reminds me of Toussaint), but requests made publicly often indicate scarcity. Whether local hives have been damaged, neglected, or simply cannot keep up with demand remains to be determined. Regardless of that, honey appears important enough to warrant active efforts to acquire it.
To me, this suggests several possibilities, dear reader.
Firstly, honey is likely one of the primary sweetening agents available to the local population. Secondly, preserves probably play a significant role in food storage. Thirdly, I now have a perfectly reasonable excuse to spend an alarming amount of time investigating local fruit production because one knows fruit preserves can always act as honey instead.
The region itself appears well suited for livestock.
I have observed cattle, geese, chickens, ducks, and pigs in notable quantities when I arrived.
Cattle provide milk, butter, cream, fresh cheeses, aged cheeses, and eventually meat. Even in difficult times, dairy products can sustain communities remarkably well. Geese and ducks offer eggs, fat, feathers, and meat. Chickens provide a more regular supply of eggs while pigs function as efficient converters of scraps and agricultural waste into food.
In other words: if the fields fail, everyone is miserable.
If the animals fail too, everyone is doomed.
Also, I want to say the river deserves special attention too.
White Orchard's proximity to fresh water opens an entire category of food resources that many inland settlements lack. Fish appear likely to be a staple supplement to the local diet. I suspect varieties similar to river bass, perch, pike, trout, and other freshwater species would be common, but I plan on diving into said-waters to inspect it myself.
There is also the possibility of crayfish and smaller crustaceans. Whether the local population appreciates them as much as we do in Toussaint remains unclear.
I intend to investigate, again. For science.
I also want to add, as it does for other villages and cities, surrounding fields reveal the backbone of White Orchard's cuisine.
Grain cultivation appears extensive. Wheat and oats are almost certainly present, judging by the agricultural landscape and the prevalence of bread throughout the region. Root vegetables seem equally important. Potatoes, carrots, turnips, onions, and leeks would all store well through difficult seasons and provide reliable calories. I came to White Orchard's inn and I saw the amount of root vegetables myself. Lots of baked potatoes.
One quickly notices that White Orchard is not a place built around extravagance as well.
It's a place built around survival and it is reflected in what people eat.
Stews. Soups. Pottages. Thick broths stretched with vegetables and grain. Foods designed to feed many mouths from limited resources. Foods that forgive shortages. Foods that can simmer while one attends to the endless business of not dying during wartime.
To circle back to the fruit preserves, fruit cultivation appears more promising than one might initially expect! What a good surprise!
Apple orchards are present throughout the region and seem important enough to influence local cooking significantly. Apples can be eaten fresh, dried, baked into pies, preserved as jams, cooked into sauces, or incorporated into more substantial dishes.
I strongly suspect that if one were to collect every apple-based recipe in White Orchard, one could produce an entire cookbook without ever leaving the village.
A project for another day- perhaps! Unless you gentle reader want me to build a crumble or compote recipe-
The presence of various preserves further supports the idea that White Orchard's inhabitants rely heavily on storing food for uncertain times. Jams, fruit conserves, dried fruits, and preserved vegetables would all be practical responses to war, harsh winters, and disrupted trade routes!
Which brings me to my current conclusion: White Orchard is not poor in resources, it is poor in certainty.
The land itself appears capable of producing considerable abundance and proved it can produce in quantity. The problem is that abundance becomes difficult to enjoy when griffins are eating livestock, armies are marching through fields and taking their resources, and every conversation contains the phrase "before the war."
White Orchard's cuisine is practical, and I appreciate it. Its ingredients are local. Its people seem remarkably determined to continue making soup despite overwhelming evidence that the world is trying to stop them.
Further investigation is required, particularly regarding apples.
And honey.
.... And whether anyone here has a cheese worth discussing.
[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."
𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"
𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.
𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]
happy pride to these idiots 🌈
(I'm thinking about drawing Ianthe and Camilla as well? we will see, we will see)
I Love germans "Da ist hopfen und malz verloren" like man we cant even make beer out of that guy
there's art inside me trying to get out
It’s clawing at the bars of my brain
conservatory, observatory
someone in the tags said Thimble should make a little hammock on Tyranny's horns and then i blacked out and now i have this
Mighty Nein - Part 2 > Done for Critical Role and most recently featured in their 10th anniversary trading card collector's box.
Demodus out here doing his best to help✨💖
the item you held last {phone doesn't count} just disappeared, just poof stopped existing are you mad about it?
yes
no
happy actually?
NOOOOOOOOO
neutral
results
I love when they have a RP scene between two or more PCs with closeups and then when the editor reverts back to showing everyone, Brennan's sitting there watching quietly, like "If I hunker down and stay very still and quiet, the players will forget I'm here and I can study their interactions in this habitat without needing to do any DM stuff."