For breakfast: a porridge laced with tabs of withered apple and raisins
and slices of spicy summer sausage, sizzled up in a cast-iron skillet. For
lunch: a health-conscious meal of exotic wherry salad. Slivers of leftover
roast wherry toss between iceburg lettuce and fragments of white and crispy
deep-fried bean threads. A robust yet intriguing dressing of soy sauce, sesame
seed oil, and other seasonings lures the palate to watering. Abundant bread
rounds out the meal. For dinner: roast herdbeast au jus for purists, mashed
tubers, steamed (and slightly mushy) green beans tossed with corn and pearl
onions. For dessert, there's an abundance of tapioca pudding with banana
slices, still warm from the making.
For breakfast: Hot cereal, fruit pastries, and since they went over so
well last time, wherry-stuffed sausages. Klah and juice, of course, are always
available. For lunch: a do-it-yourself affair of fresh, crusty bread, various
cheeses, and assorted sliced meats (including smoked wherry and spicy
chicken). We have the condiments, you fix it how you like. For dinner:
herdbeast steaks, plus a creamy tuber/greens soup, and very, very garlicky
bread. For dessert: the same fruit pastries from breakfast, but frosted, or
cookies made with fruit fillings.
For breakfast: a hearty wherry and dumpling soup, thick with vegetables.
For lunch: fried whitefish, seasoned with salt and pepper. For dinner: mounds
of sticky white rice, herdbeast sauteed in sweetened almond milk, and a
faintly spicy salad of greens and black and white pepper. For dessert: a
mellow custard, yellow like the hide of a clutching gold dragon.
For breakfast: gooey, melted cheese atop rounds of bread and tomato sauce
and topped with a variety of fixings, including the plum sauce pork from the
day before. For lunch: wherry and dumpling soup, rich with vegetables. For
dinner: cornfed herdbeast and strips of cabbage, stewed together and served
with halves of small red potatoes, flavored with thyme and a touch of vinegar.
For dessert: bubbly pies, hot and bursting with their sweet filling.
For breakfast: cinnamon buns, sopped with frosting. For lunch: a chunky
bouillabaise, packed with morsels of whitefish, bivalves, and spiderclaw;
crusty loaves of water-glazed bread accompany this meal with plenty of butter.
For dinner: chunks of herdbeast, marinated in olive oil, lemon juice, and
cumin, skewered, and roasted; the succulent meat rests atop a bed of buttery
boiled grains. For dessert: pastries, including two delicate angelfood cakes,
frosted with white roses; the drudges present these, with much fanfare, to
Felassa and Charania!
For breakfast: an oat porridge, flavored with slivers of roast herdbeast;
wedges of early summer orange from Southern. For lunch; whole, roasted wherry
with a stuffing of rivergrains and peas; a salad of flowrets of broccoli and
cauliflower over fresh spinach leaves (To the dragonriders who make these runs
to Southern: we, who are about to eat, salute you!). For dinner: slim pasta
with a sauce of mushrooms and succulent crustaceans; peas and pearl onions.
For dessert: batter-dipped, roasted, sweet peas, sprinkled over vanilla
icecream.
For breakfast: a hearty fish chowder, thickened with small chunks of
potato and the inevitable green peas; stalks of raw celery, slices of pear,
and wedges of cheese on a tray. For lunch: slices of cold wherry and boiled
sweet-sour beets. For dinner: some unusual meatrolls, stuffed with small,
shelled crustaceans, and something green and lemony; steamed and sticky
rivergrains; cresses, boiled to tenderness and flavored with a touch of
butter. For dessert: some rather lopsided pastries, like the things a cook
might try to assemble after a long and sleepless night; they taste fine for
all their odd looks.
For breakfast: red beans and rice, spicy enough to rouse the morning
Sweepriders; cool, sweet wedges of cantaloupe. For lunch: thin slices of
herdbeast, marinated in a dark sweet sauce of soy and garlic and grilled over
smoky wood; cold lettuce, tomatoes, and curled slivers of carrot, tossed with
oil and vinegar. For dinner: wherry and dumpling soup, thick with tubers,
celery, and various other unnameable vegetables--creative pantry cleaning. For
dessert: baked redfruit.
For breakfast: flapjacks with berry syrup and butter; slices of peach and
strawberry. For lunch: tuber salad; slices of leftover marinated herdbeast
between hot, fresh bread. For dinner: an unusual soup of chicken broth, thin
noodles, and plump chunks of wherry; artichokes and a rich sauce of white
cheese and oregano. For dessert: shortbread and fresh, cold milk.
For breakfast: a salad of fresh fruit, colorful and sweet, despite the
encroaching winter. For lunch: whitefish sandwiches, with little chunks of
celery mixed into the meat. For dinner: thick slabs of steak, grilled over the
firepits and seasoned with parsley; sweet coleslaw with slivers of carrot to
add color. For dessert: tapioca. . . pudding? This is obviously not the cook's
specialty; it seems a little more brown than familiar tapioca and each bead
clings to its neighbor. Tastes fine, though.
For breakfast: seafood quiche, strangely enough, and a green salad of
Romaine lettuce and shredded white cheese. For lunch: liver, sauteed with
onions; the fussier weyrfolk can choose fresh meatrolls and marinated broccoli
flowrets, instead. For dinner: chicken, rolled in a sweet flour and then
deepfried; the cooks snuck this in, while the Healer wasn't looking. In
addition to the chicken, the kitchen offers steamed corn on the cob. For
dessert: a traditional treat, bubbly pies!
For breakfast: liver with onions; the head cook has stubbornly declared
that, until all of it is consumed, it will reappear like a bad Harper's
ballad. For lunch: late-day omlettes with cheese and an assortment of fresh
vegetables. For dinner: roast herdbeast with sweet tubers. For dessert:
redfruit pie. The Head Cook had no imagination today.
For breakfast: light, crisp waffles, of the variety once called Boll-ian?
Something like that. A sauce of sweet red berries and whipped cream gives
these treats some flavor. Apparently the Head Cook has relented about the
liver and onions. For lunch: thick white clam chowder, fresh and fragrant. For
dinner: a gravied entree of herdbeast and various vegetables, served over
boiled rivergrains. For dessert: a thin and melting baklava, whose delicate
layers dissolve atop the tongue.
For breakfast: oat porridge with links of sausage; wedges of cantaloupe.
For lunch: shrimp curry over rivergrains, thick with stewed carrots and chunks
of potato. For dinner: roast wherry, crisp-skinned and stuffed with raisins,
lemon rind, and sweet breadcrumbs; a green salad of cresses accompanies the
meal. For dessert: dicot-butter cookies, shaped with meticulous care into the
outline of dragons; they have jewels of tinted sugar for eyes.
For breakfast: banana bread, steaming with warmth and served with
fresh-churned butter; citron juice; slices of redfruit. For lunch: bivalves in
black bean sauce, brought sizzling to your table; cresses sauteed in wherry
broth. For dinner: roast herdbeast with various vegetables. For dessert:
trifle ala Boll, a confection of liquered poundcake and sliced fruit.
For breakfast: boiled eggs, dyed in all kinds of bright, speckly colors;
slices of bacon; fresh Bollian fruit, cut into slivers and chilled in the cold
room. For lunch: deviled eggs, made brilliant with paprika; fresh green salad
with strips of roasted wherry stirred into the vinegary dressing. For dinner:
eggplant, smothered with cheese; roast herdbeast. For dessert: pies made with
the fuzzy, elliptical, green berry, called a dragon's egg by the Igenites.
For breakfast: eggs benedict, spicy sausage, the last of the Bollian fruit
in a colorful salad. For lunch: fried rice with many green peas and tiny
chunks of carrot tossed into the mix, along with slivers of fried egg; wherry,
glazed with soy and sugar and simmered with ginger and green onion. For
dinner: spiderclaw souffle--made fluffy with eggwhites; eggplant, mostly
unseasoned but simmered long enough to leech its bitterness; fresh buns, oval
in shape with odd jagged slashes over their crusts. For dessert: custard pie!
The last of the eggs were used up today.
For breakfast: leftovers from the celebratory banquet; slabs of roast
herdbeast; morsels of wherry; whole fruits of all kinds; cakes; pies; oh--and
liver and onions, for those who care to celebrate with it. For lunch:
sweetbread (not sweetbreads or odd herdbeast organs, mind you; this is sweet
bread); curry, spicy, as if the cook were expunging all the overstocked spices
in the kitchen. For dinner: wherry and dumpling soup, so thick it's almost a
stew; crusty bread accompanies this meal. For dessert: a gelatin-like pudding
made with the rich flavor of coconuts; it spreads over your tongue like a
cloud of bliss.
For breakfast: coins of spicy sausage, sizzled brown in a pan; scrambled
eggs; and steamed rivergrains; a bowl of citrons and redfruit sits on each
table. For lunch: slabs of broiled whitefish with disks of lemon laid over it;
mashed tubers; and spears of broccoli, simmered in wherry broth. For dinner:
pasta with meatballs; a green salad of tender lettuce and slivers of carrot.
For dessert: beachberry pie.
For breakfast: oat porridge, flavored with strips of salted dried
herdbeast, boiled till they're tender again; sliced redfruit. For lunch:
sliced roast herdbeast on long crusty loaves with a small cup of herdbeast
broth for dipping; sliced celery and carrots. For dinner, rolls of fresh, raw
packtail, spiderclaw, and pink riverfish in rivergrains, encircled by an odd
black sheet of pressed, roasted seaweed; for the less daring, the kitchen
offers grilled wherry legs; a green salad accompanies the meal. For dessert:
dragon's egg (a fuzzy green elliptical berry) sherbert.
For breakfast: rice gruel, flavored with wherry, ginger, and blanched
peanuts; slices of cool green melon. For lunch: herdbeast and pickle
sandwiches; beef tomatoes, big, solid, sweet, wedges of red. For dinner:
porcine chops with redfruit sauce; brussel sprouts. For dessert: sponge cake
with berry syrup.
For breakfast: oatmeal with cinnamon, sugar, and minced redfruit. For
lunch: spiderclaw, simply boiled and served with citron and clarified butter;
a green salad, including more tomatoes; fresh, crusty bread. For dinner:
spinach and ground herdbeast, simmered in whole, sweetened tomatoes, and
covered with a bit of shredded, mellow, white cheese; more bread, left over
from lunch. For dessert: beachberry pie.
For breakfast: a cauldron of flavorful chicken broth, boiled with minced
garlic and a paltry amount of hot peppers; those who would care for more hot
peppers may ask the kitchen. For lunch: the cauldron of chicken soup, thick
with vegetables and dumplings, still boils; however, to keep the weyrfolk from
starving, the kitchen also offers a hearty roast of herdbeast, fresh bread,
and to spread atop the bread, roasted garlic, soft and flavorful; a large bowl
of citron lies free for the taking. For dinner: a nourishing stew, simmered
tender in the pot; steamed rivergrains. For dessert: a gellid sweet creation
to soothe sore throats, pieces of fruit float in its milky smoothness, and it
tastes faintly of almond milk.
For breakfast: more chicken broth with garlic and hot peppers, dumplings
and vegetables abound. For lunch: yet more chicken broth; herdbeast pot pies
with a flaky crust of pastry over each large dish. For dinner: noodles with a
light gravy of wherry juices and sliced carrots, celery, and the like. For
dessert: tapioca, not burnt this time.
For breakfast: chicken broth with garlic and hot peppers, dumplings, and
vegetables; it's turned a little murky and mushy, as the vegetables have
dissolved into the broth; yeesh! For lunch: more chicken broth plus (a treat!)
liver and onions. For dinner: whitefish with a creamy dill sauce and brussel
sprouts. For dessert--the kitchen staff regrets to inform you that the
pastries, promised for dessert, met an untimely end, when the kitchen boy who
was appointed firelizard chaser fell asleep by the hearth; no, we will reveal
no names, due to fear of repercussions for the unfortunate youth.
For breakfast: swampwater soup (chicken broth with garlic and hot peppers,
dumplings, and--were those once vegetables?) For lunch: spicy morsels of
wherry, stir-fried with red peppers, served over steamed rivergrains. For
dinner: roast herdbeast, ringed with roasted sweet tubers, their sugars
caramelized in the heat of the oven. For dessert: redfruit pie, flaky and
buttery and served with a topping of sweet clotted cream.
For breakfast: no more swampwater soup, due to an armed uprising in the
living cavern; instead the kitchen offers a more palatable dish of chilled,
sweetened fruit and fresh rolls. For lunch: wherry ala king atop steamed
long-grain rice. For dinner: herdbeast stew, served in large casseroles with a
flaky crust over all. For dessert: bubbly pies.
For breakfast: oatmeal with a few berries tossed in to still the
complaints of the Weyr gourmands. For lunch: spiderclaw souffle, light and
filled with cheeses; spears of asparagus, steamed with lemon. For dinner:
leftover lasagna--despite its appearance, the cooks reassure you it tastes
just as good as it did yesterday. For dessert: a light, tender, white cake,
sweetened with powdered sugar and slices of fresh fruit.
For breakfast: milk curd, sweetened with sugar and cinnamon, and baked in
a flaky roll; slices of fresh green and orange melon. For lunch: fried wherry,
seasoned with eleven herbs and spices, the Head Cook's secret recipe;
buttermilk biscuits; coleslaw, sweetened with slivered carrots and the last of
the winter raisins. For dinner: tender morsels of herdbeast, bathed in mild
green curry, then baked in a flaky pie shell with carrot, celery, and diced
potato; long loaves of crusty white bread accompany this meal. For dessert: a
luscious tapioca pudding, cool and just sweet enough, with a bite to it, as
the tapioca beads meet your tongue.
For breakfast: scones with plenty of creamy white butter and strawberry
jam; more berries, strawberries, blueberries, raspberries, beach berries. For
lunch: linguine with a creamy sauce of spiderclaw and mushrooms; sweetened
carrots. For dinner: wherry ala king and long grain rice. For dessert: bread
pudding, filled with raisins.
For breakfast: scones with plenty of creamy white butter and strawberry
jam; more berries, strawberries, blueberries, raspberries, beach berries. For
lunch: linguine with a creamy sauce of spiderclaw and mushrooms; carrots and
flowrets of cauliflower, steamed with lemon. For dinner: wherry ala king and
long grain rice. For dessert: bread pudding, filled with raisins.
For breakfast: bread pudding, filled with raisins; fresh fruits of all
kinds; oat porridge with cinnamon and sugar. For lunch: roast herdbeast
sandwiches with slices of dill pickle; chopped carrots and celery. For dinner:
steamed whitefish; rivergrains; tossed salad with a peppery dressing. For
dessert: berry tarts, sweet and flaky.
For breakfast: klah crumbcake, sweet and fragrant, warm and moist; slices
of orange melon. For lunch: pickled fingerfish in cream; spears of asparagus
with lemon and clarified butter. For dinner: chipped herdbeast in a mushroom
and cream sauce, served over steamed rivergrains; green salad. For dessert:
sugar cookies, painted to resemble dragons, some being better likenesses than
others.
For breakfast: sugar cookies and milk; sliced strawberries, chunks of
cantaloupe and honeydew, together in a fruit salad; oatmeal with raisins,
flown from South Boll. For lunch: whitefish sandwiches with slivers of celery
for texture; green salad. For dinner: ground herdbeast, rolled in cabbage and
simmered in herbed tomato sauce; sourdough bread. For dessert: sugar and cream
with a touch of klah, cinnamon, and some secret ingredients to make a lucious
candy, dark and bitter sweet and served by the slab.
For breakfast: a thick creamy soup, flavored with flowrets of broccoli;
crusty white bread. For lunch: wherry with stewed currants; cucumber spears
with a buttermilk dressing; steamed rivergrains. For dinner: grilled kabobs of
herdbeast, marinated in garlic, cumin, salt, pepper, and lemon juice; buttery
cous cous; sweetened boiled beets. For dessert: generous slices of
tooth-staining blueberry pie, topped with cold, sweet clotted cream.
For breakfast: rivergrain gruel, flavored with chewy bean curd and wherry;
sliced redfruit and whole citrons. For lunch: curly noodles, layered over
ground herdbeast, tomato sauce, fragrant oregano, and so much cheese you can
feel your arteries harden, just looking at it; a green salad. For dinner:
wherry ala king; fluffy rivergrains; green peas with pearl onions. For
dessert: tiramisu, a confection of light white cake, soaked in rum, flavored
with klah so strong it could bite you back, and layered over with an odd
light-tasting cheese.
For breakfast: sourdough muffins with fresh-churned butter and raspberry
jam; sliced ripe peaches (when you bite into them, juices dribble down your
chin); oatmeal to round out the meal. For lunch: grilled whitefish, seasoned
with lemon and a touch of black pepper and served on a bed of shredded
lettuce; fluffy rivergrains accompany the meal. For dinner: strips of
herdbeast, stir-fried with cashews and red chile peppers, also served with
steamed rivergrains and a green salad. For dessert: bread pudding.
For breakfast: crepes with curds and berry syrup; slices of orange melon.
For lunch: slices of ham, herdbeast, and wherry, served atop sliced buttery
crescent rolls with a variety of fixings; wherry consomme. For dinner:
herdbeast stew with a rich gravy, served with buttermilk biscuits. For
dessert: longjohns, the flaky cream-filled kind.
For breakfast: red beans and rice; a fruit salad of melon balls, cherries,
and soft round white fruits, sweet and mellow on the tongue. For lunch: wherry
and dumpling soup, thick with vegetables. For dinner: a conglomeration of
vegetables, simmered until just tender and bathed in a sweet, fragrant white
sauce, derived from the seed of a certain Southern tree, chunks of wherry
punctuate the dish, juicy with the sauce. For dessert: baklava.
For breakfast: curls of dried redfruit, simmered into oatmeal with
cinnamon and sweetener; slivers of cold green melon. For lunch: a soup of
tender squash, wherry broth, and shimmering noodles of rivergrain flour; a
green salad with a delicately spiced vinegar and oil dressing accompanies the
soup, as well as fresh brown bread. For dinner: an exotic Igen delicacy of
baked lamb pies; the ground lamb nestles within a pouch of dough, blended with
onion, salt, olive oil, pine nuts, almost too much cayenne pepper, and more;
steamed vegetables, drizzled with lemon. For dessert: buttery, flaky pastries
in luxuriant profusion, tangy berry tarts, pockets filled with heavy and
luscious creams, and cookies of various kinds, rich against the tongue.
For breakfast: Freshly baked bread, lightly toasted, with jam to spread on
it; cold fruit salad with mangoes, strawberries, melons, and curdled cream; or
hot cereal with milk, sweetener and raspberries. For lunch: Tossed green salad
with cress and a light herbal dressing; long noodles in a delicately spiced
tomato sauce; oven fresh rolls and various types of soft cheeses. For dinner:
Roasted chicken, the skin left on and crisped, with seasoned stuffing, and
dressed with tender summer herbs and vegetables; leftover rolls and butter
from lunch; mashed tubers and chicken gravy. For dessert: Miniature glazed
fruit tarts with crimped pastry shells, in strawberry, raspberry, and apricot,
topped with whipped cream and a drizzle of klah-cream.
For breakfast: luscious eggy blintzes, layered with mild white dessert
cheese and smothered with faintly tart beachberry sauce; citrus juice, tart
with early spring fruit, serves to wash them down. For lunch: a stir-fry of
tender wherry gobbets, blackened in a sauce of tangy fermented beans; long
rivergrains accompany; and a peculiar sidedish of steamed water chestnuts,
slivered carrots, and crescents of celery under butter weighs down the palate.
For dinner: broiled eggplant, garlic, and crushed tomatoes, rolled in
tortillas and set in puddles of light whitesauce, flavors mellowed and
smoothed with white wine. For dessert: pastries and lots of 'em--flakey
layered ones, plump doughnuts glistening with granulated sweetner, filled ones
brimming with fruity cremes. Yum. Forget your diet.
For breakfast: strips of smoked tunnelsnake meat for the first lucky
customers; fresh sourdough bread, sharp on the tongue, its crust too chewy to
eat delicately; spring greens, a salad of lettuce--when can't you find
lettuce?--and sour-salty clover. For lunch: cunning triangular pastas, crimped
into shapes like dragon wings, smothered with mellow yellow and white cheeses;
plump red grapes. For dinner: herdbeast, roasted on a vertical spit, studded
with garlic, and rubbed with cumin and cardamom; blanched brussel sprouts,
drizzled with butter; abundant sourdough bread, served with whole cloves of
roasted garlic. For dessert: klah Bundt cake, frosted with sweetener and
crushed pecans.
This page was last modified 05/09/2003; please e-mail suggestions and other comments to
zephre: zephreATpaintedhippoDOTcom (Change the AT to @ and the DOT to .)
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