News from the Narwoods

Co-Authors
The preliminary exploration of the Narwoods (formerly, The Western Forest) was conducted by the following individuals:


 * Alton, the Warlock
 * Egg, the Artificer
 * Elora, the Sorcerer
 * Lavender, the Bard
 * Radavel, the Paladin
 * Spenser, the Monk

Methodology
We traveled directly west of Haven for approximately half of a day to reach the Narwoods (formerly, The Western Forest), setting up camp just beyond the Drowned Wolf Creek. The purpose of the mission was to explore flora and fauna of the surrounding forest (Hex 68.36). We spent two nights at our camp and collected samples over two days. Two main threats were detected in the area: (1) Narwolves (and Narwelks), named by Elora and for whom the forest has been named; and (2) individuals from the goblin-esque clan encountered in the Northern Mines.

Spenser and Lavender charted the area and sketched creatures and plants. Elora and Alton investigated plant and animal food sources. Radavel extended his protective nature to a creature of air and sea. I, myself, was nearly carted away by members of the goblin-esque clan during an encounter with members of the clan who recognized me and Rad from the mines. I hesitate to call them enemies, as we are the invaders of their home, but, as we have now slain several of them, I am certain they perceive us as such. Were it not for the bravery of my compatriots I would likely be the goblins' prisoner if not dead at their arrows.

Descriptions of the flora and fauna we encountered are presented in the following section.

Results
Findings from our mission are presented in Tables 1 (Forest Flora) and 2 (Forest Fauna).

Discussion
The Narwoods contained many plants and animals worthy of future study. Seeds and samples of the Splershmelons, Blandt, and Welterwood were collected and returned to members of the Haven community for further analysis. Future Narwoods explorers should approach Narwolves with some caution, but the suckerbirds appear to be friendly.

The goblin-esque creatures appear to view us as hostile intruders. They made the first attack during the exploration of the Northern Mines, but they may view our colonizing of their territory as the initial hostile act. It may be worthwhile to attempt to parlay with their leader. We may be able to offer them something they need in exchange for information, though their motives and needs are as yet unknown. Depending on our next moves, we may find them to be formidable opponents or valuable allies.

Alton's Footnotes of Flavor
Lots of new tasty treats, and one horrifying one, were discovered this time around. First off we encountered some local fruit hanging up on a tree we call Splershmelons. These things were like really big peaches the size of cannon balls with thick skins, but once we punctured into them they gushed out with tons of good sticky juice (it exploded all over my face!). It was sweet and sour and faintly had an odd flavor like a bright color I can't quite grasp. Very tasty local delight, just watch out for the small seeds. Would probably pair well with some cheese or possibly could make a good wine if fermented.

We also killed some odd wolf-like creatures with a horn growing out of their heads; we called them Narwolves. While camping I decided to use some of the Brandy and salt I acquired at Ashskull Tower to make a fine dish from one of their haunches that I cleverly called "Brandy Roasted Narwolf". It was a little gamy and dark, like a deer or bear meat, but with a sweet finish that left a pleasant taste behind. It's very similar to something a retired dwarf ranger lady once showed me how to cook using and Elk and some barley wine. Recipe at the bottom*. Though gamy, I do think the meat was of high quality for wild game and I urge anyone looking to broaden their meat palate to give Narwolf a try.

Finally, the most disturbing thing we happened upon was a strange bush with stiff thistles. I was convinced by my exploration partner Elora to examine the oils it gave off and when I tired them much to my horror it tasted like nothing; it was the exact absence of ANY taste. Not only did the plant not have a taste, but it removed my ability to taste for quite some time as well !!!!!! It was as if taste was a soul that had been reaped from my body. As you can imagine, this was a very frightening experience for me and I was very relieved when I regained my sense a little while later. We called the foul foliage a Blandt and I caution everyone to avoid it at all costs.

Alton Brownthorn's Brandy Roasted Narwolf
(Now, I didn't quite have all the ingredients with me during our exploration, but below is the ideal recipe for what I would have made had I the proper supplies on hand).

Ingredients


 * Narwolf haunch (or similar shank from a wild beast of the Forrest)


 * 1 teaspoon ground rosemary
 * 1 teaspoon ground sage (the plant)
 * 1 teaspoon dried thyme
 * ½ teaspoon dried basil
 * Blessed salt
 * Scorn black pepper

Marinade


 * 2 cups Brandy (or similar fine wine or sweet liquor)
 * 1 cup salted mushroom sauce
 * ½ cup dark wine vinegar
 * 4 cloves minced garlic
 * 1 tablespoon dried rosemary

Instructions

Place the well-trimmed meat in a container large enough to allow it to lie flat. Blend the marinade ingredients well. Reserve 1 cup of the marinade to baste the haunch with as it cooks. Pour the rest over the haunch. Cover tightly and allow to sit for a few hours to absorb flavors (or overnight if it's a cooler time of year and their isn't concern for the meat to rot or attract larger beasts).

Remove the meat from the marinade. Blend the dried herbs and coat evenly over both sides of the haunch. Salt and pepper both sides well. Roll the meat tightly and secure with several wraps of a thin rope that's been soaking in water to keep it from burning.

Use a spit and slide it through the center of the meat and secure in place (makeshift spits can be small swords, spears or metal rods). Heat your meat to medium/medium-rare by slowing spinning your spit so that meat rotates counter clockwise over the fire at a gelatinous cube's pace. This will ensure even cooking while maintaining all the flavor and distributing the juices inside.

Cook times can range from 45 minutes to 1 1/2 hours or more, depending on thickness of the meat, the temperature of your fire, and whether or not you have to stop and defend the camp from hungry ghouls. Baste every 15 minutes with the reserved marinade ensuring that the meat never gets too dry.

When it seems cooked enough, remove the meat from the spit and let it rest for 10 to 15 minutes while you prepare a side or two. Slice thinly, across the grain, before serving and if anyone asks for it to be cooked more to well done kindly ask them to leave.