Structural issues aside, the bread still made for a good sandwich. I’ll take it.

1

Error happened.

Dwarven bread should reflect the qualities inherent in dwarvenkind. Sturdy and square. No frills nor adornments should interfere with the basic structure and stability of a loaf of dwarven bread. In fact, if one were to swap out a keystone of a bridge with a well baked loaf, and you couldn’t tell the difference, I’d consider this good bread.

Glorifim Berlgranite, Baker

I’ve come across the writings of Glorifim and if you ask me, that guy is a bit nuts. But I can’t lie, the nostalgic comfort of a nice square loaf is something I can’t deny. I decided to take some inspiration from my travels and try for something softer and fluffier. Got something tasty, but I think I messed up my shaping and timing and ran into some, shall we say… structural problems. Grumph… this is trickier than I thought…

2

Error happened.

Decided to go the other way around and take it low and slow. I honestly lost track of time, was it one and a harf hours? *Glug* Two and a harf? *Glug* But I felt like I was on the right track. Decided to not go for the mayo and went for a big dollop of miso butter instead, and whooo… I think I’m onto something. Now I’m getting ideas of brightening it up with some fresh lemon zest and juice and serving it on a flaky pie crust like a galette with some sugar snap peas… hmmm…

Got a bit impatient with the heat, and it seems like if you don’t take your time it doesn’t get that right balance between sweet and toasty…
But – I played with some flavor combinations and interestingly enough the tanginess of mayo seems to go well with it. Now I’m getting ideas of roasting it until it’s really caramelized and soft and blending it into a roasted cauliflower mayo. Must investigate further.

As a dwarf, it’s hard not to be aware of the transformative powers of heat. In one of the mines I was working in, we had a room with four forges running day in day out. So hot, you’d start to sweat if you thought about the place while sitting in a tavern 10 miles away.
Only much later, once I left Niflheim and started to work in kitchens here and there, would I open my eyes to more unusual and pleasurable possibilities hidden within a fire (sorry Sou Far). Take a hearth, cozy and warm all night, a head of cauliflower and roast it long enough until it starts to brown and caramelize, turning creamy, toasty, sweet and nutty all at once. Layer the flavors with spices, sherry vinaigrette and parsley, serve on a crispy slice of whole wheat bread. Beats standing in front of a forge all day.

1

Error happened.

There’s a rumor going around among bards that there’s a song recounting a 100 ways to prepare an egg. Unfortunately I haven’t heard it, but um…, here’s one? Would’ve preferred fresh chives, but sometimes you have to make do with what you’ve got.

Chicken skin yakitori

I don’t know much about math, but me thinks the thousand layer thing is a bit of false advertising.

*Pant* *Pant*
Saw a chicken in the wild, had to chase it for harf an hour *glug*, that elusive, fluttery bastard. But I shall pay respect to that fine animal and make sure nothing goes to waste. Should be almost a week’s worth of meals. Or only harf a week if I’m feeling hungry *glug*. Let’s start with some soup.