Written By Driskell
May 23, 2017, 1:31 p.m.(7/7/1006 AR)
The drunken cacophony of celebrations across the city districts reaches heights that could rival thunderstorms while the silence of the hundreds of lost Thraxan thrall children who were sacrificed in war is deafening. Innocents seem easily forgotten by the non-innocent.
I will not forget them though, I was once them and the Thirteenth gave me strength to rise out of thralldom.
I will not forget them though, I was once them and the Thirteenth gave me strength to rise out of thralldom.
Written By Driskell
May 21, 2017, 7:37 p.m.(7/4/1006 AR)
The Graysons hold a ball and invite all to it to celebrate victory, relationships and alliances where duplicitous people smile at your face. When will the Grayson accept that each culture is unique and should be respected instead of focusing on changing us all? I am proud to be Thraxan, I do not wish to be a New Grayson-Thraxan.
Written By Driskell
May 20, 2017, 6:19 p.m.(7/2/1006 AR)
I happened to meet the Duke of Laurent while enjoying some cheese over at the Valardin quarter earlier on, learning that he and his sibling were able to return to the city after being behind enemy lines and as he's a connoisseur of fine foods, this recipe is so that others can think of his family as they enjoy it. This particular recipe is in remembrance of the house of Laurent, that family of workhorses that are bridled to duty versus personal honor and the feelings one has of being a part of something greater than the individual, of communitarianism. They are a polite and civil people, so keep that in mind. This recipe is perfect for when you have guests and the focus should be on bringing all together at a round table as equals while delightful and stimulating conversation happens. The fondue is thick, gooey and deliciously decadent so guests can truly chew on what is being said. Deliciously decadent.
Driskell's Truffle Infused Honey Fondue
Serves 8.
- Two and a half cup of grated hard yellow cheese (gruyere)
- Two cup grated hard mellow white cheese (swiss)
- A cup of grated yellow medium-hard cheese (emmental)
- Two cups of a dry sparkling white wine
- Four spoons of flour
- Two spoons of Laurent truffle infused honey, a miracle of my own making that I'll have to share perhaps later
- Two cloves of garlic, minced
- A pinch of freshly grated nutmeg
- Salt to taste
Mix by hand all of the various cheeses with the flour, ensuring that you've coated all the cheese as evenly as possible.
Simmer the wine in a large saucepan.
Add the cheese mix by the handful, stirring it in until all is melted (but gods, don't let it burn) before you add more handfuls. Once you've about two handfuls left, toss in the garlic and nutmeg and then throw in the rest of the cheese, stirring and stirring.
Stir in the truffle infused honey, I enjoy drizzling it in the reverse direction that I'm stirring to help get the flavors mixed in quickly.
Stir all until it is velvety smooth and the cheese pulls on your spoon.
Pour the fondue into a crockery bowl and serve it with a candle underneath to promote the cheese from thickening too much. Add another drizzle of the truffle honey over the top of the fondue, sprinkling just another pinch of nutmeg (but don't go overboard, it's merely for color).
Serve with roasted duck, roasted artichoke hearts, mushrooms and of course, the ever popular crusty piece of bread.
Pairs deliciously with Laurent mead.
Driskell's Truffle Infused Honey Fondue
Serves 8.
- Two and a half cup of grated hard yellow cheese (gruyere)
- Two cup grated hard mellow white cheese (swiss)
- A cup of grated yellow medium-hard cheese (emmental)
- Two cups of a dry sparkling white wine
- Four spoons of flour
- Two spoons of Laurent truffle infused honey, a miracle of my own making that I'll have to share perhaps later
- Two cloves of garlic, minced
- A pinch of freshly grated nutmeg
- Salt to taste
Mix by hand all of the various cheeses with the flour, ensuring that you've coated all the cheese as evenly as possible.
Simmer the wine in a large saucepan.
Add the cheese mix by the handful, stirring it in until all is melted (but gods, don't let it burn) before you add more handfuls. Once you've about two handfuls left, toss in the garlic and nutmeg and then throw in the rest of the cheese, stirring and stirring.
Stir in the truffle infused honey, I enjoy drizzling it in the reverse direction that I'm stirring to help get the flavors mixed in quickly.
Stir all until it is velvety smooth and the cheese pulls on your spoon.
Pour the fondue into a crockery bowl and serve it with a candle underneath to promote the cheese from thickening too much. Add another drizzle of the truffle honey over the top of the fondue, sprinkling just another pinch of nutmeg (but don't go overboard, it's merely for color).
Serve with roasted duck, roasted artichoke hearts, mushrooms and of course, the ever popular crusty piece of bread.
Pairs deliciously with Laurent mead.
Written By Driskell
May 20, 2017, 5:30 a.m.(7/1/1006 AR)
Sitting within the inn by the window, I see many a person outside cheering and others inside talking and patting themselves on the back as they praise themselves for the victory against the Bringers. I find the concept of these events to be odd and wasteful, I would rather simply have us move on to the logical rebuilding, retraining and educating instead of trinkets, titles and awards as if anything done will actually prevail the final reaping.
Celebrate not the victory, fellow man who drinks too much and speaks too loudly, but the challenge that you were given. Without pain and loss, we will never grow. Dwell on the events which led to the situation so that you might have understanding. But we trek on through new days, unaware that we walk in the echoes and shadows of the past. The wheel turns according to its purpose.
The wheel, it grinds all but leaves a grain behind. Inevitability stares at us all with stoic silence. How will you meet it?
Celebrate not the victory, fellow man who drinks too much and speaks too loudly, but the challenge that you were given. Without pain and loss, we will never grow. Dwell on the events which led to the situation so that you might have understanding. But we trek on through new days, unaware that we walk in the echoes and shadows of the past. The wheel turns according to its purpose.
The wheel, it grinds all but leaves a grain behind. Inevitability stares at us all with stoic silence. How will you meet it?
Written By Driskell
May 17, 2017, 11:28 p.m.(6/24/1006 AR)
I do apologize, my lord, if you read this.
If one does come from a good family, enjoys living life on the edge of danger and fraught with peril? If you can weather scandals like ships in terrible storms and view the fruits of your labors as rewarding and enjoyable as seeing port after a long reaving? If you could see marriage as a partnership of strengths and face all obstacles having each other's backs? Then perhaps you ought to court Count Darkwater.
The man needs a wife.
If one does come from a good family, enjoys living life on the edge of danger and fraught with peril? If you can weather scandals like ships in terrible storms and view the fruits of your labors as rewarding and enjoyable as seeing port after a long reaving? If you could see marriage as a partnership of strengths and face all obstacles having each other's backs? Then perhaps you ought to court Count Darkwater.
The man needs a wife.
Written By Driskell
May 17, 2017, 2:32 p.m.(6/23/1006 AR)
The Redrain are an interesting culture, full of mysteries and stories of wild beasts and skin changers. This recipe is in memory of the Spines of the World that frame the Redrain borders, of keeping warm against another with distractions among the furs, of roaring fires, howling winds and ghastly snowdrifts.
Driskell's rack of slow roasted northern ice bear ribs with spicy whiskey marinade
Serves 16. They're big ribs.
a rack of ribs from a northern ice bear (by far the hardest ingredient to obtain. By no means should you cut it in half with a saw, the size is inspiring when served)
two bottles of Stone Mountain Whiskey (One for the marinade and one for yourself, of course!)
a cup of ground brown mustard seeds crushed with Lyceam white wine and salt
a half cup finely chopped green onion
a cup of packed finest and darkest of brown sugar from the Saffron
a pinch or two of salt, my preference is of evaporated Grayson tears
a dash of fermented fish sauce, see your local apothecary
three pinches of ground black pepper
four cloves of garlic, crushed like the dreams of many trying to kill a Northern Ice Bear
four pinches of oregano
four pinches of paprika
two very large dollop of honey, my preference is an amber color. Sticky like the situation certain people find themselves when they can't keep their oaths.
The trick with Northern Ice Bear is, first, finding a hunting party that won't kill you for your stupidity of tempting fate by hunting and tracking an ice bear, secondly surviving the encounter of killing the damnably large and ferocious beast with hands nearly as big as a man's chest and lastly but most importantly, quickly butcher it while out on the snow field or ice.
Mix all of the marinade together in a very large bowl and stir it well. Find a kite shield, or even better, an oval shaped shield to set the rack of ribs on and pour the marinade over it. Ensure you take the time to massage all over the ribs thoroughly and I do recommend letting the marinade soak into the ribs for at least three hours.
I can't stress how large these ribs are. Set the ribs in your largest oven, or roast it over at your nearest smithy overnight once they close shop (you probably want to get their permission, don't blame me to the Iron Guard). The second bottle of whiskey is to keep you company while you check every half hour and baste the ribs with the drippings from the pans. Twelve or so hours at a low but even temperature will yield an incredibly rich gamey meal which simply falls from the bone that has a spicy yet delicious marinade. No doubt, people will be licking their lips and sucking the marrow from the bone. I suggest pairing it with roasted potatoes, carrots, turnips and beetroot.
Serve as a centerpiece item with a large group. I suggest presenting it while on that shield you used for roasting, sprung between two large pikes or spears carried by two men.
Driskell's rack of slow roasted northern ice bear ribs with spicy whiskey marinade
Serves 16. They're big ribs.
a rack of ribs from a northern ice bear (by far the hardest ingredient to obtain. By no means should you cut it in half with a saw, the size is inspiring when served)
two bottles of Stone Mountain Whiskey (One for the marinade and one for yourself, of course!)
a cup of ground brown mustard seeds crushed with Lyceam white wine and salt
a half cup finely chopped green onion
a cup of packed finest and darkest of brown sugar from the Saffron
a pinch or two of salt, my preference is of evaporated Grayson tears
a dash of fermented fish sauce, see your local apothecary
three pinches of ground black pepper
four cloves of garlic, crushed like the dreams of many trying to kill a Northern Ice Bear
four pinches of oregano
four pinches of paprika
two very large dollop of honey, my preference is an amber color. Sticky like the situation certain people find themselves when they can't keep their oaths.
The trick with Northern Ice Bear is, first, finding a hunting party that won't kill you for your stupidity of tempting fate by hunting and tracking an ice bear, secondly surviving the encounter of killing the damnably large and ferocious beast with hands nearly as big as a man's chest and lastly but most importantly, quickly butcher it while out on the snow field or ice.
Mix all of the marinade together in a very large bowl and stir it well. Find a kite shield, or even better, an oval shaped shield to set the rack of ribs on and pour the marinade over it. Ensure you take the time to massage all over the ribs thoroughly and I do recommend letting the marinade soak into the ribs for at least three hours.
I can't stress how large these ribs are. Set the ribs in your largest oven, or roast it over at your nearest smithy overnight once they close shop (you probably want to get their permission, don't blame me to the Iron Guard). The second bottle of whiskey is to keep you company while you check every half hour and baste the ribs with the drippings from the pans. Twelve or so hours at a low but even temperature will yield an incredibly rich gamey meal which simply falls from the bone that has a spicy yet delicious marinade. No doubt, people will be licking their lips and sucking the marrow from the bone. I suggest pairing it with roasted potatoes, carrots, turnips and beetroot.
Serve as a centerpiece item with a large group. I suggest presenting it while on that shield you used for roasting, sprung between two large pikes or spears carried by two men.
Written By Driskell
May 16, 2017, 4:29 p.m.(6/21/1006 AR)
Whilst journals are the providence of Vellichor, I do point out to readers that the Thirteenth reminds us all that we look to the Dark Reflection to control our darker passions and avoid the dark nature that is inherent in all our hearts and the spheres of influence around us. There is good reason as to why we have black journals. Use them.
Then again, some people's stupidity needs to be pointed out. Stupidity is like an infection, it spreads quickly and generally acts as a distraction for leadership to have to deal with someone that for all purposes seems to have fallen off the wagon and bumped their head...multiple times.
Perhaps it should be a crime to be stupid.
Then again, some people's stupidity needs to be pointed out. Stupidity is like an infection, it spreads quickly and generally acts as a distraction for leadership to have to deal with someone that for all purposes seems to have fallen off the wagon and bumped their head...multiple times.
Perhaps it should be a crime to be stupid.
Written By Driskell
May 15, 2017, 12:08 a.m.(6/18/1006 AR)
At what point did having a menagerie follow you around smelling of shit, musk and fleas become popular amongst the people of Arx? This is what you desire to bring to temples? To shops? To important meetings?
Just because you can, doesn't mean you should. Get real friends instead of walking around with food, or for gods sake, perhaps put them at the real menagerie where they belong. You're a circus, and not the funny one either.
Just because you can, doesn't mean you should. Get real friends instead of walking around with food, or for gods sake, perhaps put them at the real menagerie where they belong. You're a circus, and not the funny one either.
Written By Driskell
May 12, 2017, 2:08 p.m.(6/13/1006 AR)
The sheer amount of lovesick poets and terrible authorships writing rot in journals might point towards an infection of the minds. How can people find the time to be this happy with their heads in the clouds?
I believe it's a disharmony of the humors, probably due to eating something too soon before sleeping and not waking up properly in the morning.
Lady Ariel and Dame Coldrain did a reasonable job at their auction last eve for the former thrall transition village of Dame Coldrain's, although it's been some time since I got out my naval uniform to wear. It also was my lord's birthday, and the Reach was constantly visited by well-wishers which was heartening to see.
I believe it's a disharmony of the humors, probably due to eating something too soon before sleeping and not waking up properly in the morning.
Lady Ariel and Dame Coldrain did a reasonable job at their auction last eve for the former thrall transition village of Dame Coldrain's, although it's been some time since I got out my naval uniform to wear. It also was my lord's birthday, and the Reach was constantly visited by well-wishers which was heartening to see.
Written By Driskell
May 10, 2017, 3:55 p.m.(6/9/1006 AR)
I've made an isle specialty of fish for Dame Sameera that I need to deliver to her, I know she hates things that are luxurious so this simple staple from my own isle ought to show that the simple things can be exceedingly amazing too. Perhaps it will give her an idea to use the fish she has in a different way.
The main secret to this is to have the freshest white fleshed fish one can get from the fishmonger or if you're feeling more islander, fish in the morning and catch it yourself.
The second secret is one has to use the absolute sharpest knife they have and wet it in cold ocean water before each cut to prevent shredding and flaking of the flesh.
Driskell's Isle Fish Alchemy
- Two white fleshed fish, filleted and sliced.
- 6 garlic cloves, chopped quite finely.
- Three pinches of salt, preferably from evaporated Grayson tears
- Two pinches of pepper.
- Three pinches of fresh coriander, chopped coarsely
- 1 pepper chopped. I keep the seeds in but some find it too hot, hence they aren't in the kitchen.
- A dozen Saffron limes, squeeze and strain to remove the pulp.
- 1 red onion, thinly sliced like Velenosan silk.
Combine and mix all the ingredients except the onion.
Place the red onion on top and let it marinate on ice for at least 3 hours.
Before you serve, mix it well with a quick toss and lay it on a bed of lettuce with thickly sliced avocado. I also prefer to cut the top of a coconut and add Darkwater rum to the water inside to serve with this.
The main secret to this is to have the freshest white fleshed fish one can get from the fishmonger or if you're feeling more islander, fish in the morning and catch it yourself.
The second secret is one has to use the absolute sharpest knife they have and wet it in cold ocean water before each cut to prevent shredding and flaking of the flesh.
Driskell's Isle Fish Alchemy
- Two white fleshed fish, filleted and sliced.
- 6 garlic cloves, chopped quite finely.
- Three pinches of salt, preferably from evaporated Grayson tears
- Two pinches of pepper.
- Three pinches of fresh coriander, chopped coarsely
- 1 pepper chopped. I keep the seeds in but some find it too hot, hence they aren't in the kitchen.
- A dozen Saffron limes, squeeze and strain to remove the pulp.
- 1 red onion, thinly sliced like Velenosan silk.
Combine and mix all the ingredients except the onion.
Place the red onion on top and let it marinate on ice for at least 3 hours.
Before you serve, mix it well with a quick toss and lay it on a bed of lettuce with thickly sliced avocado. I also prefer to cut the top of a coconut and add Darkwater rum to the water inside to serve with this.
Written By Driskell
May 9, 2017, 3:09 p.m.(6/7/1006 AR)
With the destruction of Thrall's Lament, I have full confidence that the leadership of Thrax will see to it that their thralls have new homes, businesses and other needs taken care of. Of course, that cost might increase each thrall's debt too which is reasonable. Nothing comes free in life.
Written By Driskell
May 8, 2017, 1:18 p.m.(6/5/1006 AR)
I seem to recall much upset writings and speeches when Prince Abbas led a great deal of battles, many taking issue that he 'went too far' to win.
I also seem to recall what has been done recently with the Siege when we used poisons openly and hacked down the defenseless.
Pot. Kettle. While it is a victory on the break of this siege, I wonder the consequences and costs of these actions. Yet again the wheel turns and we continue moving on the same paths as before thinking it's new.
I also seem to recall what has been done recently with the Siege when we used poisons openly and hacked down the defenseless.
Pot. Kettle. While it is a victory on the break of this siege, I wonder the consequences and costs of these actions. Yet again the wheel turns and we continue moving on the same paths as before thinking it's new.
Written By Driskell
April 28, 2017, 5:29 p.m.(5/11/1006 AR)
Because a thing calls itself a god or its own font of power doesn't mean it is one. Lies are more easily swallowed when there's a sweet coating of truth, just enough to mask the poison it covers. I find truth is often far more hard to swallow. At what point will you finally say a line has been crossed? What won't you do for what you seek?
Written By Driskell
April 23, 2017, 6:58 p.m.(5/1/1006 AR)
I've been contemplating the things of the world at Darkwater Reach, the tall cliffs and black ramparts of the estate providing an unmatched view of the Bay of Thrax as well as the troubles of the city. The Thirteenth will unmake all in the final reaping and from that his reflection, the Creator, will fashion a new world. The same heroes, villains, obstacles and challenges will be seen as fresh and new, summits will be seen as unclimbed and fathoms crossed to put a footprint on sandy beaches never touched before as the great wheel moves. The concept of eternity makes the wheel seem more like a grindstone.
Is our purpose here to postpone the inevitable reaping, to delay what we can't prevent? Do we act to speed it up?
Or is there a way to unseat the wheel?
Is our purpose here to postpone the inevitable reaping, to delay what we can't prevent? Do we act to speed it up?
Or is there a way to unseat the wheel?
Written By Driskell
April 14, 2017, 3:39 p.m.(4/10/1006 AR)
Think deeply on what you think is special or different. That which has been done today has already been done before. The suffering, elation, defeats and victories, all of this repeats itself. To think that this specific moment is special or different? All will be balanced in the end with a new beginning.
The tides move in and out, the waves crumble the cliffs and the mountains jut up with fiery rivers to create land.
The tides move in and out, the waves crumble the cliffs and the mountains jut up with fiery rivers to create land.
Written By Driskell
April 13, 2017, 4:45 a.m.(4/7/1006 AR)
In a routine check of supplies at Darkwater Reach, I found more rum barrels to be suspiciously empty. I suspect faulty barrels, however I can't detect the smell of spilt rum. Perhaps I'm cooking my custards and cakes with too much? I'll have to think on this.
Written By Driskell
April 5, 2017, 11:25 p.m.(3/20/1006 AR)
War and sieges tend to be seen as dark times, with people feeling as though scars worn make them less beautiful. Scars are merely footprints in life's journey, marks on the trail that will be your life. Those that have been wounded grievously in battle defending the Compact should feel always welcome wherever they go.
You've my thanks.
You've my thanks.
Written By Driskell
April 3, 2017, 12:56 p.m.(3/16/1006 AR)
If only more understood that the great wheel requires each cog to be in its place lest the machinations slip and we stop moving forward towards progress. If only everyone understood that this isn't the first time the wheel has spun around.
At any rate, I'm thankful for the increased presence of the Inquisition. They have a thankless job.
At any rate, I'm thankful for the increased presence of the Inquisition. They have a thankless job.
Written By Driskell
April 2, 2017, 8:10 p.m.(3/14/1006 AR)
I've perfected a delicious recipe for Zucchini and Cheddar Loaf at Darkwater Reach. You're welcome, tastebuds.
2 cups of flour, any will do
2 teaspoons baking powder, see alchemist
half teaspoon baking soda, see alchemist.
quarter teaspoon finest Thraxan sea salt, other salt is poor
quarter teaspoon fresh ground black pepper. Get from Thraxan traders.
eighth teaspoon ground cayenne pepper. Rare hot delight you can get from Thraxan traders.
2 tablespoons of fresh herbs (parsley, basil, oregano, rosemary, chopped), best from the Sanctum of Genesis gardens. Probably not good to be caught by the gardeners.
2 tablespoons shallots, finely chopped
1 cup sharp cheddar cheese, grated. I prefer Grayson butter, the cows are fatter.
2 eggs
quarter cup of olive oil, best from Lyceum groves.
half a cup of milk
1 cup of zucchini, shredded or extremely finely grated. Get these in the City Center market.
1. Combine the dry ingredients, herbs, shallots and cheese; stir to mix well.
2. In a separate bowl, beat the eggs lightly, add the oil and milk, mix it well.
3. Stir in the zucchini.
4. Add liquid ingredients with zucchini to flour mixture and stir just until all the ingredients are moistened; don't over mix this.
4. Pour the mixture into a greased and floured loaf pan or even better, pour in mini-loaf pans.
5. Bake at 350 for 40 minutes, I use a toothpick to check that it comes out clean.
6. Stand for 15 minutes in the pan, turn out onto a wire rack afterwards to cool completely. Don't be stupid and impatient here, taking it out of the pan before it cooled will wreck it, trust me. Patience is a virtue.
I prefer the small loaves then slice them in triangle halves, warming the sliced side until it is golden then serve with fresh salted batter and salt flakes.
2 cups of flour, any will do
2 teaspoons baking powder, see alchemist
half teaspoon baking soda, see alchemist.
quarter teaspoon finest Thraxan sea salt, other salt is poor
quarter teaspoon fresh ground black pepper. Get from Thraxan traders.
eighth teaspoon ground cayenne pepper. Rare hot delight you can get from Thraxan traders.
2 tablespoons of fresh herbs (parsley, basil, oregano, rosemary, chopped), best from the Sanctum of Genesis gardens. Probably not good to be caught by the gardeners.
2 tablespoons shallots, finely chopped
1 cup sharp cheddar cheese, grated. I prefer Grayson butter, the cows are fatter.
2 eggs
quarter cup of olive oil, best from Lyceum groves.
half a cup of milk
1 cup of zucchini, shredded or extremely finely grated. Get these in the City Center market.
1. Combine the dry ingredients, herbs, shallots and cheese; stir to mix well.
2. In a separate bowl, beat the eggs lightly, add the oil and milk, mix it well.
3. Stir in the zucchini.
4. Add liquid ingredients with zucchini to flour mixture and stir just until all the ingredients are moistened; don't over mix this.
4. Pour the mixture into a greased and floured loaf pan or even better, pour in mini-loaf pans.
5. Bake at 350 for 40 minutes, I use a toothpick to check that it comes out clean.
6. Stand for 15 minutes in the pan, turn out onto a wire rack afterwards to cool completely. Don't be stupid and impatient here, taking it out of the pan before it cooled will wreck it, trust me. Patience is a virtue.
I prefer the small loaves then slice them in triangle halves, warming the sliced side until it is golden then serve with fresh salted batter and salt flakes.
Written By Driskell
March 16, 2017, 8:43 p.m.(2/8/1006 AR)
Perhaps the world is nothing more than reflections of self, that self is the only thing that truly exists. Gods, people, creatures, the sun and moon, stars above, the ground on the feet. Can you prove that once you are gone, that the world continues on? Or does the mirror of reality crack on death, and truth finally obtained? Mirrors, the doorways to eternity.
Please note that the scholars may take some time preparing your journal for others to read.