Monday, 19 June 2017

A Banquet

SM Stirling, The Sword Of The Lady (New York, 2009), Chapter Eight, pp. 202-204:

roast pigs;
smoking quarters of beef;
glazed ribs in racks;
roast turkeys;
roast ducks;
crisp golden grouse;
long stuffed baked fish;
warm rolls with butter;
boiled new potatoes;
beef in a cream and herb sauce;
mashed potatoes;
steamed beets;
brocolli with butter;
sour-cherry pie with ice cream.

Stirling's characters eat well when they can, which is a good philosophy of life. It has been pointed out that their active lives require both quality and quantity when it comes to food.

1 comment:

Sean M. Brooks said...

Kaor, Paul!

Commenting on your last paragraph: exactly! Given the physically STRENUOUS lives of most people, post-Change, they needed such massive meals. Alas, for sedentary types like us in a high tech society, such banquets would not be good for us!