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Bok choy and thin-sliced carrots, a bit past their freshness date, sizzled in the pan. She sniffed the aromas of sesame oil, lime, and Moroccan baked tofu. The sharp scent of sliced onion softened, long layers relaxing, rolling and shining over her cooking spoon. Continue reading
“The first part of your feast begins with a kettle of cold mountain water, placed over the fire like so.” Sonja swung the kettle arm over the flames. “Tussen Takk for hauling water from the waterfall, Narn.” Continue reading
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