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<blockquote data-quote="Isida Kep'Tukari" data-source="post: 1669244" data-attributes="member: 4441"><p>*Sahayb nods at Jibril's words*</p><p></p><p>"You speak wisdom, Jibril. Come, some wine would do wonders to slake my thirst. If Badra could transport me from Sakar to here in the blink of an eye, surely she made sure there was good wine here," the flamekissed says with a smile, turning to stride up to the pavilion.</p><p></p><p>*The pavilion itself is made from cool white marble and intricately carved. The floor is smooth and cool, and incense-scented braziers sit in the corner to ward off the night's chill. Dozens of silk pillows lie around for people's lounging, and silk curtains, set to drop at a touch, are able to offer a bit of privacy. The table in the middle is practically groaning with the food set on it. Fresh coffee is here, in a silver pot, ground cardamom pods ready nearby for flavor. Bowls of dates are scattered all over the table in small stone bowls.*</p><p></p><p>*Al-kabsa, rice cooked with chicken, spices, and vegetables is in one are bowl, while a lamb prepared al-mandi, barbecued in a deep covered hole with rice and spices, is in another, the meat looking incredibly tender. Another platter holds jarish, wheat cooked with sour milk, spiced, boiled, and topped with chopped hot peppers and onions. Selek, hot rice pudding cooked in meat broth and milk until soft, provides a less-spicy alternative. The ubiquitous, unleavend kubez bread is scattered all over the table, along with bowls of garlic-scented hummus.*</p><p></p><p>*The crowning dish is something usually only seen on feast days, kharuf mahshi, baby lamb stuffed with rice, nuts and raisins, rubbed outside with a paste of onion crushed with cinnamon, cloves and cardamom and browned all over in bubbling sawn, clarified cow or goat butter, before roasting. It is a kingly dish, well suited for those called heirs. At the far end of the table are dishes of spices, salt, and butter, as well as three ceramic carafes of wine of five palm quality, one of the best available. Plates, bowls, knives, and goblets are all arranged around the table, made of fine ceramic and trimmed with copper and bronze.*</p><p></p><p>*Above you the pavilion is lit with many bronze and stained glass lamps, providing a warm, multi-colored glow over the entire place. The smells from the table are incredibly enticing; it obvious they were prepared by master chefs.*</p></blockquote><p></p>
[QUOTE="Isida Kep'Tukari, post: 1669244, member: 4441"] *Sahayb nods at Jibril's words* "You speak wisdom, Jibril. Come, some wine would do wonders to slake my thirst. If Badra could transport me from Sakar to here in the blink of an eye, surely she made sure there was good wine here," the flamekissed says with a smile, turning to stride up to the pavilion. *The pavilion itself is made from cool white marble and intricately carved. The floor is smooth and cool, and incense-scented braziers sit in the corner to ward off the night's chill. Dozens of silk pillows lie around for people's lounging, and silk curtains, set to drop at a touch, are able to offer a bit of privacy. The table in the middle is practically groaning with the food set on it. Fresh coffee is here, in a silver pot, ground cardamom pods ready nearby for flavor. Bowls of dates are scattered all over the table in small stone bowls.* *Al-kabsa, rice cooked with chicken, spices, and vegetables is in one are bowl, while a lamb prepared al-mandi, barbecued in a deep covered hole with rice and spices, is in another, the meat looking incredibly tender. Another platter holds jarish, wheat cooked with sour milk, spiced, boiled, and topped with chopped hot peppers and onions. Selek, hot rice pudding cooked in meat broth and milk until soft, provides a less-spicy alternative. The ubiquitous, unleavend kubez bread is scattered all over the table, along with bowls of garlic-scented hummus.* *The crowning dish is something usually only seen on feast days, kharuf mahshi, baby lamb stuffed with rice, nuts and raisins, rubbed outside with a paste of onion crushed with cinnamon, cloves and cardamom and browned all over in bubbling sawn, clarified cow or goat butter, before roasting. It is a kingly dish, well suited for those called heirs. At the far end of the table are dishes of spices, salt, and butter, as well as three ceramic carafes of wine of five palm quality, one of the best available. Plates, bowls, knives, and goblets are all arranged around the table, made of fine ceramic and trimmed with copper and bronze.* *Above you the pavilion is lit with many bronze and stained glass lamps, providing a warm, multi-colored glow over the entire place. The smells from the table are incredibly enticing; it obvious they were prepared by master chefs.* [/QUOTE]
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