Great read! Love the names involved and the detail of the story. Despite (or maybe because of) the Masonic similarity, it's awesome! Any chance of a Pillar of Zech member (or two) as a seperate npc submission?
Maybe even one that's gone "rogue", and no longer believes in the seven virtues. Go to Comment
Thanks for the BUMP BH, I might not have seen this otherwise. I do so love history! especially WEIRD history :D
Oh and BH, feel free to PM Murometz on AMORC if you ever join!!
One note on sub: A lot of these so-called "affiliations", have been shown/proven(?) to be a bunch of Mularkey over the years! Common sense tell us so, as well. DaVinci, for one, apparently had time to be a memeber of evey shadowy cult, organization, and cabal since the beginning of time! :D
Rabelais a Rosicrucian? Never, Never I say! Oh and AMORC never actually acquired a foothold in Russia, unless you count drunken tsarists discussing the concept over several bottles of vodka :D
However, that doesn't make all the speculation any less fun! Go to Comment
Breakfasts, lunches and dinners are interchangeable for the Yib, but some morning meals are more popular than others.
Kai-ya-nonga, Eyes of the Deep The favorite native "Rest-Day" breakfast stew, made up of dozens of eyeballs, of some twenty different varieties of fish, which are gently stewed along with ground pistachio nut, terebinth oil, dried coconut flesh, and the skins of fatty fish, which gives the finished product a rich, gelatinous texture. Eaten during celebrations and feasts, once cooked and laden into hollowed gourd bowls, the thick, milky-white soup is sprinkled with sun-dried, fish shavings and flakes, which serves as the salt component, and greatly enhances the vitamin and nutrient-rich eyeball concoction. Traditionally, Kai-ya-nonga is served surrounded with small side dishes, usually featuring a plate of tiny, fiery-hot banana peppers, pickled sea-onions, mango puree, roasted pistachio nuts and a rudimentary disk of terebinth-seed flatbread.
The breakfasts of the Yib consist mainly of fish, nuts, and mortar-and-pestle pounded, underground starches. Fruits are not as popular as the geography would indicate, as many of Yibogyos fruits are poisonous and quite deadly to most pallets. The edible nuts however are quite plentiful, and often find their way into the local recipes. Cashew, pistachio, peanut, ground-nut, and coconut being the most popular varieties. Of those fruits which can be eaten, mangos, melons and bread-fruit are the most readily cultivated.
Another unique Yib recipe, Ifu bafata, involves the slow, spit-roasting of berry- fattened, guinea-pig-like, forest rats of the interior, known as Ifu. Ifu are a well-liked delicacy, in taste not unlike suckling pig, after being cooked for many hours over leaves and coals, wrapped tightly in palm-frond leaves, to keep the juices of both the rich Ifu meat, and the rodents own digested meal of berries, from oozing out of its slowly, crisping skin.
Gjum, is a thick cooked porridge of smashed, white mountain yams and reduced coconut milk, laden with thick slices of abalone, and floating, whole, hard-boiled sea-bird eggs, symbolizing and mimicking the less common and more extravagant fish-eye soup, and quite commonly served on "Pray-Day" mornings.
Crabs are often pounded into paste, and served as a salty condiment alongside Gjum, constituting a hearty, filling morning meal. Go to Comment