Travel foods
from the collected good advice of
There were a time when I didn’ have the companions I have now, nor the fine dining we get from the party's Monk/Culinary wizard Lee Chung and I was a lone traveler looking for adventures.
'How?' You might ask yerself does one feed a Halfling on the road alone. Sometimes you are blessed by the kindness of strangers, when other times yer fendin’ for yerself. When the latter happens here are a couple of things that will keep a halfling going a little farther down the road.
Travelers Porridge
I takes me a nice handful of wheat or barley and ties it up in a linen or cheesecloth an toss ‘em in a boiling pot. I slices me up some dried meat. Whatever I have: beef, deer, lamb or goat. You get the idea. I takes a good knob of my hard cheese and like the meat, cut it up into nice small chunks. I take out a couple of nice apples and dice them up after removing the core and seeds. When the Wheat or Barley has boiled for 15 or 20 minutes give or take ( I ain’t a sundial mind you, so while I prep the other ingredients I sing three or four little ditties, cause most Bards sing about three to five minutes per song. Unless, of course, it’s an epic ballad. To keep their throat from getting raw) I remove the cloth from the water. I dump the water and place the pot back on the fire so it will dry out and toss in a good knob of butter and my apples so the butter will soften them and release their juices. The meat goes in next followed by some aromatics (learned that fifty silver word from Lee Chung) oregano and thyme to be exact. The cheese is next followed by the wheat or Barley. Stir til it’s mixed up really good until the cheese has melted. Serve and eat.Travelers Meal in a Hand
I like sometimes to have a quick heat and go meal cause ya never know when there might be a misunderstandin’ or whatnot that one might be findin’ yerself needin’ to get away from quickly and you don’t want to miss a meal. I use minced deer meat fer this one. I’d say about a pound browned. Once browned I adds cumin, chili powder, oregano, salt, black pepper, paprika, powdered garlic and powdered onion. I grate some cheese and chop some fresh lettuce or baby spinach to go along with it. There’s usually a bakery in one town or the other or some nice farmers that will sell me these nice thin round flour or cornmeal flat breads that travel well for several days so I us those to hold my meat, cheese, lettuce or spinach and if I can find one somewhere bits of a tomato that I have diced up. To spice it up I often add a liberal amount of hot sauce.As my companion the Chef Lee Chung would say, bom apple teats ( which I don’t think means in his language what it sounds like in ours, just sayin’, cause I tried it in a tavern high in the treetops of the Demar Forest and got slapped for it. ) !!!
Item type
Consumable, Food / Drink
This is fantastic! I have some real questions about that first recipe, but the reasoning behind the deer wrap is the second-best thing I've read this week! This needs to become a monthly feature. IJS.
I Thanks yerself fer yer kind words and I'm glad you enjoyed my scribblin's. So, you have real questions? I have real answers, so ask away! Since this got more attention than I thought it would and since you asked so nicely, I'll add more travel foods as I come up with them. Thanks for taking the time to read this!
10/10, time well-spent, would spend again. :D Trying to imagine the texture of the first one. All I know is it's not the kind of thing you wanna eat right before strenuous activity! Does it go well with ale?
Well, 'fer a Halfling ya tend to want somethin' that will last and keep the belly rumbles away, so Aye, it's a bit heavy. I'd pair it with a good stout ale or a honey mead Meself, but for those with more Elven palates I imagine a nice red would do in a pinch