Hathorn's Guide: The Adventure Begins

What is this all about? See here for details.

The Eighth of Ganrath, 468th Year Of The Empire

Dear Readers, 

I hope these letters find you well in Ganrath, the warmest month of the year. Thank you in advance for the coins you gave me when you agreed to this enchantment. It has long been my life's dream to travel our lands exploring the unique culinary stylings of the various provinces of the Nairean Empire. I know times have been tough with the quelling of the recent uprising, but there is no better time to tour the wonderful hovels, taverns, and yes, even homes of our fellow countrymen. Horses are cheap, and supplies are numerous. So, I invite you to join with me as I find the best meals our wonderful kingdom has to offer. You will continue to receive these letters as long as you leave one gold piece inside the enchanted box I gave you. My enchantments will ensure that as long as you keep paying me, I'll keep sending you updates on my travel. And if you happen to know of anyone who would love to receive my correspondence, I can make sure they receive the enchantment as well. 

With this first letter I will be discussing one of the most decadent and rare meals in all of the Nairean lands. I've yet to try it, but I'm excited to share with you this most rare delicacy hopefully in less than a fortnight. I'm told by the locals here in Berkline that their beloved hovel, The Frumpy Pony, make the best dragon stew ever. 

Now, I know what you're thinking.

Dragons? Isn't that dangerous?

And I say, yes. Yes it is, but never fear, dear reader, I'll be joining a band of adventurers commissioned by the Pony to restock their dragon meat supplies. This fine collection of souls do not fear the task at hand. This ramshackle group is led by Dathor Sparkling, a mountain of a man (but don't suggest he's a half breed, or he might threaten your well being). As evident by his dark skin, Dathor hails from the Northern Isles. His greataxe will surely be what cleaves the meat from the bone of our adversary.

At Dathor's right hand is the lovely Aliasbe Fallowshield. She stands a head taller than I, but not as much as Dathor, and she eschews conventional modesty with her exotic clothing when she's not wearing her warrior's attire. I'd love to go into detail for you my readers, but unfortunately I don't think my heart could take describing her in words. She is as swift as she is beautiful. I'm sure her blades will do quick work for whatever we encounter.

Next would be Selenar (no surname that I am aware of), a cleric hailing from the land of the Elves, but a half elf and not fully accepted by either humans or elves. I find it hard to describe Selenar. I have yet to discern if Selenar is a man or woman and each time I ask, the cleric threatens to call upon Meher, his? her? patron goddess, to swallow me into a hole into the ground.

Lastly, this troop is rounded out with a halfling bard, Ishael Anar. Her voice is like the sweetest honey and just as smooth. The way her fingers dance across her lyre almost rivals her strength in song. In my time with them, I've seen her quell even the roughest drunken tavern. 

In two nights time, we begin our trek up the Blastspire mountain range to search for a fabled elder dragon, which I'm told provides the most delicious meat for the stew.

Now, before I leave you, I've been given permission by the owners of the Pony, Mr and Mrs Toadfil- wonderful people, I highly recommend their hospitality if you find your way to the Berkline township and their fantastic mountains…

But I ramble on- they've given me permission to share their savory recipe for their famous Dragon Stew.

Ingredients:

- 1 pound of tender dragon meat, carefully descaled and cut into bite-sized pieces

- 3 cups of rich, aromatic broth of your own personal stock

- 1 cup of flame-kissed mushrooms, sliced (found in the deepest, darkest corners of the Smokewood Forest)

- 3 fire peppers, finely chopped (for a spicy kick, plucked from the volcanic fields of Mount Pyroth)

- 4 potatoes, peeled and cubed

- 1 large onion, diced

- 4 cloves of garlic, minced

- 1 cup of dragon blood wine (grapes fermented in aged dragon blood)

- A pinch of powdered dragon scale (obtained from an ancient dragon's molt)

- Fresh herbs: a handful of basil, thyme, and rosemary

Instructions:

1. In a large cauldron, bring the broth to a gentle simmer over flame. 

2. Add the dragon meat to the simmering broth, along with the diced onion and minced garlic. Let it cook until the meat is tender and succulent, absorbing the flavors of the broth.

3. Stir in the flame-kissed mushrooms, fire peppers, and cubed potatoes. Allow them to meld together, releasing their unique essences into the stew.

4. Slowly pour in the dragon blood wine, letting its deep, crimson hue swirl into the mixture. It will impart a subtle sweetness and a hint of mystery to the stew.

5. Sprinkle in the pinch of powdered dragon scale, adding a touch of enchantment and a shimmer of magical essence to the dish.

6. Reduce the heat and let the stew simmer gently for about an hour, allowing the flavors to harmonize and the ingredients to meld together.

7. Just before serving, as an optional addition to the meal, add in two dozen eggs. As they cook, they will add a velvety richness to the stew, binding all the flavors in perfect harmony.

8. Garnish the Dragon Meat Stew with a handful of fresh basil, thyme, and rosemary. These aromatic herbs will lend their delightful fragrance and complete the culinary experience.

Serve this legendary Dragon Meat Stew piping hot, accompanied by your favorite crusty bread. Enjoy the succulent flavors and mythical essence of this extraordinary dish, and let the legends of the dragons dance on your taste buds.

Next time I write you, hopefully we both will have had a chance to partake of this rarest of delights.

Farewell my faithful sponsors,

Yours,

Hathorn Rophine

PS- if you enjoy these letters, and want them to continue, I encourage you to toss a few coins to this enchantment to keep them coming.