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Message: <blockquote data-quote="ElectricDragon" data-source="post: 7176579" data-attributes="member: 10778">Eric,I apologize for not getting back to you sooner. It seems I hit a snag; but I took the initiative and dealt with it. The next person on our list was Duke Pierson, a most disagreeable person. I showed up at his estate backed by a group of sheriffs and politely asked for entrance to speak with his grace. The wall guards outright refused to take my request to the duke. I tried to explain that I was on a lawful mission, backed by the king's own sheriffs; but they threatened to set the dogs on us if we didn't leave quickly. The gate opened and a huge guard (most likely his huntsman) stepped through leading three of the biggest, meanest dogs I have ever seen. We left without another word.I sent for Kaleb and explained to him what we needed and most especially that if he took anything else, we would be unable to protect him from the duke. He insisted on full compensation up front; but we compromised to half before and half after. He also wanted the duke to be elsewhere when he hit the estate; so we had to wait until the duke went hunting. Here is the page he found in Duke Pierson's personal quarters. I will send you a bill for Kaleb's services with another courier.Ambrose Tomato SauceIngredients: 25 large tomatoes; 6 sprinkles of sea salt, finely ground; 12 olives pressed for oil, 1 drip of oil of the olive; 1 garlic clove, halved; 1 onion, finely chopped; 1 basil sprig; 1 bay leaf; 4 white peppercorns, finely groundSauce Effects: None found.Directions: Cut tomatoes in half horizontally. Squeeze out the seeds and discard. Press the cut side of tomato against the large holes of a grater and grate tomato flesh into a bowl. Discard skins. You should have about 1 jug of pulp.In a kettle, add oil of the olive, chopped onion,  and garlic on a flame bush fire and sauté until onion turns clear. Add 1/4 of the tomato pulp into the kettle (still over the flame bush fire). After 4-5 minutes, move to a peat fire and add rest of tomato pulp. Then add salt, basil, white pepper powder, and bay leaf. Stir. Move back to flame bush fire and bring to a boil, move kettle back to the peat fire for a brisk simmer.Reduce the sauce by almost half, stirring occasionally, to produce about 2 mugs medium-thick sauce, 10 to 15 minutes.Cost of Sauce: 1 gp, 4 sp, 2 cp plus cost of the flame bushes.Cook's Note: To make this sauce extra spicy, I suggest adding a bit of ground cinnamon with the basil and squeezing a halved lemon over the finished sauce. Elvish Way-BreadcrumbsTransmutationIngredients: 1 sprinkle of sea salt, finely ground; 1 sprinkle of parsley, dried and finely ground; 7 black peppercorns, finely ground; 1/2 clove of garlic, finely ground; 1 sprinkle of onion, dried and finely ground; 1 sprinkle of oregano, dried and finely ground; 1 sprinkle of basil, dried and finely ground; 2 loaves of elvish waybread, sliced into 3 slices each.Breadcrumb Effects: In addition to the effects of ambrosia (duration decreased to 2 rounds), elvish way-breadcrumbs provides a full meal's nutritional needs.Directions:Place slices of waybread on a rack over a spirewood fire for about 1-2 minutes (or one quick blast of a hellhound's breath).  Let cool slightly and crumble into a large bowl. Add herbs, salt, and pepper powder. Mix and mash until the mixture is ground into fine crumbs.Breadcrumb Cost: 5 gp plus cost of elvish waybread and spirewood.Cook's Note: There is no better bread for making breadcrumbs. Enchanted elvish way-breadcrumbs do not provide any extra benefit. Different spices can make these breadcrumbs easily fit into nearly any meal plan.Griffon ParmesanTransmutationIngredients: 4 16 oz. griffon tenderloin steaks, tenderized and quartered; 2 sprinkles of sea salt, finely ground;  8 black peppercorns, finely ground; elvish way-breadcrumbs, 1 pouch; 1 egg, beaten; bovine butter, melted, 1 drip; 2 mugs tomato sauce; stench cow cheese, grated, 1 handful; sheep cheese, grated, 16 sprinklesServes: 8 (as a meal) or 16 (as an entree)Time to Eat: 1/2 hour (counts as a meal) or 15 minutes (counts as a meal and duration for feather fall reduced to 1/2 hour).Effects: In addition to the effect of elvish way-breadcrumbs, feather fall for one hour.Directions:Load a clay oven with mesquite wood. Pour 2/3 of tomato sauce into a large flat pan. Stir in the pepper powder, salt, and 1/2 of the goat cheese. In a separate bowl mix egg and butter, heat for 2 minutes on a pillow plant fire. Dip each griffon piece in the beaten egg and butter mixture. Coat both sides of each griffon piece with breadcrumbs, then add to sauce; turn to coat evenly both sides of each piece with sauce. Cover. Cook 30 minutes on uncured darkwood fire or until griffon meat is no longer pink in the center. Light clay oven. Top griffon meat with remaining cheeses; cook, uncovered, in clay oven, 5 minutes or until stench cow cheese is melted. Cast feather fall on meal and serve topped with more sauce.Meal Cost: 8 gp, 7 sp plus cost of elvish waybread, stench kow cheese, uncured darkwood, mesquite wood, pillow plant, and griffon steaks.Cook's Note:The duration is doubled if you use a giant eagle egg in place of the chicken egg, but a lot of the egg and butter mixture is left over. I need to find another special use for the giant eagle egg so there will be less waste.</blockquote>

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