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FoodDining among the Dyrling can be either refined, as with the nobility, or ample homestead food. Common drinks which you might find on a Dyrling table would be ale, whiskey, apple cider and many fine liquors from Dyrling orchards. Succulent jams, jellies and cobblers are made from local fruit crops as well. Herbal teas are used for both dining and their medicinal qualities. White soda bread and corn cakes are often served up with healthy portions of thick meaty stews. The more refined diners prefer thick cuts of pork, tender lamb, or young stewing hens garnished with wild herbs from the forest or fields. Vegetables such as carrots, potatoes, and cooked spinach are popular side dishes. Roasted chestnuts are often served in the cooler months and a favorite among both rural and towns folk. There were two types of food in the Dyrling culture, Pah and NaiPah. Pah food was meat and other animal by products. Men are always offered Pah food first, and they in turn shared with the women. NaiPah was fruits, grains and vegetables. NaiPah was always offered to the women, who in turn shared with the men. There had been many debates over this and the reason for the division. Some claimed that it was the female lion who hunted and thus the woman who should be in control of the Pah foods. However, this never gained much support since that would put the ale firmly in the hands of the men. Either way it worked well for the Dyrlings, who often had huge parties for dinner. In this way, both the host and the hostess served dinner, and the table as a whole serving each other. In some families it was formal, and in others barely noticeable. |
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