For those lost in the false glory of the Fire Dragon

I am the one and only Savik No Taste, yes NO TASTE, that one. I write this not out of spite for my black talons. ( Some of my best friends are black talons! No really! ) Rather I write this out of the hope that one day you will feel the true heat and love of Herka. Herka only wants to pull you from the false embrace of the Fire Dragon and save you from your inevitable doom upon his alter.

Come, come to us, forsake your false god and come to the eternal warmth of the God of Stone, Herka.

As a side note, I fully intend to work with and cooperate as much as possible while working with you, black talons.

PS. If you wish to exchange recipes for savory dishes or meats our warm blooded friends do not care for, simply leave a message on this board and I will do my best to get back to you in due time. I will post the first. A quick and easy dish to make when you want a nice warm soup to warm you up on those cold nights.

Rayman “fish” Stew. Now before you say, “I like the meat RAW!” just try the dish once. I’m sure you will like it. Warm Bloods may like this dish also, though eating it without Rayman and substituting in fish is depriving yourself of the true taste this Ghost Scale has perfected.

Ingredients
6 Tbsp olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large garlic cloves, minced
2/3 cup fresh parsley, chopped
1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
2 teaspoons tomato paste (optional)
8 oz of clam juice (or shellfish stock)
1/2 cup dry white wine (like Savona blanc)
1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
Pinch of dry oregano
Pinch of dry thyme
1/8 teaspoon Tabasco sauce (or more to taste)
Freshly ground black pepper to taste
Salt to taste

Method
1 Heat olive oil in a large thick-bottomed pot over medium-high heat fire. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

2 Add clam juice, dry white wine Coryani or Savona brands preferably, and freshly cut Rayman in whatever sizes and servings fit your desired amount to feed the intended amount of people. Bring to a simmer and simmer until the Rayman is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
Give bread to the humans and add some fresh blood from the Rayman for sseresen.