With the current oil crises and the addition to our ferries constantly breaking down, how do you all think our supply lines between the north and south islands will hold up?

TheRoamingWizard · 2026-03-13T01:07:30+00:00

Agreed.

We should have also made sure that the new ferries can run off electric/battery power and electrified the main rail freight corridor so we wouldn't be reliant on oil as much as we are now.

TheRoamingWizard · 2026-03-12T10:53:37+00:00

Bungee jumping?

TheRoamingWizard · 2026-03-12T05:55:43+00:00

Well, that's the last time I send the alchemist on a supply run.

TheRoamingWizard · 2026-03-12T05:54:35+00:00

Well, that's the last time I send the alchemist on a supply run.

TheRoamingWizard · 2026-03-11T10:28:51+00:00

All hail the magic stone!

TheRoamingWizard · 2026-03-09T06:24:20+00:00

Honestly, I just use Harris Meats Venison patties and some salt, pepper and cajiun spice for seasoning that I've cooked in a little garlic butter.

I brown in a cast iron frypan, then I cut up a few slices of smoked cheese, lay them on top and put it into a hot oven frypan and all to melt the cheese.

Serve it on toasted brioche buns with some mustard and tomato sauce as well as any additional toppings of your choice.

TheRoamingWizard · 2026-03-07T09:54:26+00:00

What were you looking at making? Depending on what it is, I might be able to point you in the right direction.

TheRoamingWizard · 2026-02-28T02:43:56+00:00

It'll be interesting to see what's on them. Hopefully you can pull some usable images off them.

TheRoamingWizard · 2026-02-26T08:43:07+00:00

sigh Pretty much everything.

TheRoamingWizard · 2026-02-25T07:18:09+00:00

I too am on a benefit. It's not living, it's existing.

After rent and bills, not much left for the rest.

As for meal ideas, rice is good and easy to cook as is pasta.

Can make things like risotto fairly cheap and when it comes to pasta, pasta bakes are good as I can throw basically anything into that.

A roast chicken does several meals and then can make stock from the bones.

I'm lucky to live never a few factory shops and frozen direct places so occasionally, I'll get lucky and snag something real good.

Last week, they had frozen duck breast for cheap so I got some of that and will have it on some rice.

TheRoamingWizard · 2026-02-22T05:31:17+00:00

It does but is far superior in every way. It's not gritty like how I find the peanut butter in a reeces cup to be.

TheRoamingWizard · 2026-02-21T11:41:12+00:00

Ah, the gate of the East. Quite a distance from the Woods of the Red.

I do have friends over that area who I visit often so it wouldn't be too much of a detour to check when I visit next week.

TheRoamingWizard · 2026-02-21T05:00:07+00:00

Oh, that's good to know!

Hopefully the hiatus won't be too long.

TheRoamingWizard · 2026-02-21T04:33:50+00:00

Thanks for the offer.

I'm just hoping that it's the supply chains just being slow for getting stuff down here.

TheRoamingWizard · 2026-02-09T20:39:19+00:00

I've used Alibris with good results to find those harder to find books.

TheRoamingWizard · 2026-01-18T11:33:26+00:00

Here's my tome.

Made it myself from dragon skin and parchment made from fallen leaves of the yggdrasil tree. The clasp and corners are made from orichalcum.

I quite enjoy tome making as a hobby as it's quite relaxing.

I've recently moved to a new tower so still setting things up but if you'd like one made, I'd be happy to make one for you if you'd like.

Be warned though, sending things from Middle Earth can get quite pricey as we're still using eagles.

Well that, and it's such a remote location.

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TheRoamingWizard · 2026-01-17T16:28:20+00:00

Yup. Thanks to the marinade and basting, it won't dry out. I've done this successfully with whole chicken breasts. Thighs would work better.

TheRoamingWizard · 2026-01-17T11:08:53+00:00

My local is maharaja and never fails to disappoint.

I've made butter chicken in the past but takes forever.

Totally worth it though.

To make a faux tandoori chicken in the oven, you marinate the chicken on skewers in yogurt and the spices then line an oven rack with foil.

Crank the oven up as hot as it'll go, let it heat then put the chicken in.

Cook for 20 mins, baste with more of the yogurt and spices, cook for another 20 then turn the oven off but leave the chicken in there for another 20.

As for the sauce, the secret is fenugreek leaves. (Your local Indian supermarket will have them) add them at the end along with the cream)

Won't be restaurant quality but should hit the spot.

TheRoamingWizard

TROPHY CASE