Jeff Zeitlin wrote:

>     >[ Jeff: are you interested in the food article? ]
>
>     Absolutely! Send it on when ready!

I'll put it on my list....

>     As far as your menu (snipped), recipes would be nice, as well as
>     definitions (and redactions) of all the "main ingredients" (like
>     'kraschin', 'Mowgers', 'Planimax', etc.) :)

Ugh. Let me see what I can remember. Most of this was originally written up late one night so it was a burst-of-inspiration thing. I was more after the sounds of the words. Here I'm just trying to map the names back into some sort of RL cuisine. I have no recipes, alas.

Kraschin: A leafy vegetable, slightly bitter. Chard is probably closest. Dandelion?

Assignanto "Phlex": Individual plates of olive tapenade, hummus, baba ghanoush, labne, vegetarian moussaka, mouhammara, chakalaka, salsa, anything you want, really. Pronounced ASS-i-NYAN-toe, with the 'i' short. I think of this as vegetabley, rather than meaty.

Mowgers: Small one-bite breads: crostini, bruschetta toasts, mini-pita, socca, ...

Methgo: a type of fowl. I think of the terrine as a multi-layered creation. The idea comes to me now (and I have no idea why) that there are different sub-types of the bird, with distinctive characteristics of the meat. So the bottom layer of the terrine would be one sub-type of methgo, the next layer a different type, and so on.

Planimax: a type of large white-fish, like a halibut or turbot, but firmer (so it can be carved, like a tuna or swordfish). It's a free-swimming fish, unlike the two flatfish. The idea partially came from China Miéville's "avanc", but that's a bit big for casual snacking.

Pardelg: "It is a preparation of noql, which is a crustacean. The meat is extracted, the shell is processed, then they are mixed, spiced, and baked together". Noql are described in https://wiki.travellerrpg.com/Noql but IMTU they are more like crabs than newts. Maybe horseshoe crabs, just to give some colour to the dish :-)

Weems: Soba noodles (why not?).

Maraneenan: A stew with as many variants as there are chefs who cook it. Cassoulet?

Kohblies: Dumplings.

Frentz: Obviously a vegetable. Hmmm. Pumpkin?

Passelrad: A crunchy vegetable. Cauliflower?

Pencells: Cassava cakes?

Smarglin: Perhaps black-currants?

Klah: "A hot, stimulating drink made from tree bark and tasting faintly of cinnamon" (stolen from Anne McCaffrey's Pern universe). See https://www.food.com/recipe/klah-290913 but that sounds more like Genuine Imitation Ovalquik than what I had in mind (which is more like green tea).

Hope this is entertaining!

Jonathan