Weyr, Oh, Weyr Has My Little Drag-Gone?
Fort Weyr has always been the vanilla Weyr of Pern… at least, if you go by what they'd like you to think. Whereas Ista has its beautiful beaches and secluded islands, the Fort region consists of forest, mountains, rivers, snow and seasons, arranged in such a way that the Hold, Weyr, and two Crafthalls lie within an easy day's travel, with other Holds and Halls further on as a change of pace. The Weyr includes standard facilities like a geothermal lake and hatching sands, a breathtaking view from the star stones, and spacious living quarters for weyrfolk with or without dragons. Come visit!
Entering through the tunnel, you find yourself standing in Fort Weyr's expansive Living Cavern. With a cup of klah in hand, it won't be long before one of the many weyrbrats latches onto your strange face.
"So," says the Weyrbrat, "you say you want to know the ins and the outs of the Weyr?" She holds out her palm and draws attention to its emptiness. "No one has a better grasp on the people, places, and politics than I do. At least, no one who'd be willing to tell you for such a very reasonable price."
F o r t W e y r N e w s
Weyrleader: L'ton
Weyrsecond: L'ryl
Weyrlingmaster: Madri
Steward: <Recruiting>
Sr. Weyrwoman: TBA (long live Eleni!)
Rt. Weyrwoman: Liette, Nomi
Jr. Weyrwomen: Imogen, Iona
Headwoman: Penyn (NPC - Want the job?)
Wingleaders: Jill (Sirocco), Merci (Stormrider)
On game, please see
- 'fort' residents feature for lots of goodies.
- 'news FW search' for information about Fort search!
- 'news FW residency' for specific information about Fort's residency policy.
Fort is easily accessible via wagon, foot, or air and welcomes visitors. (Particularly if they have good tales to tell…) Weyrfolk can usually be found in the lower caverns (#551). If you'd like to stay on a more permanent basis, that can be worked out too — @send to *FWStaff with requests, queries!
FW STAFF: Madri, Q'zil, Fievel, C'abe, Iona. Wanna help? +mail *fwstaff
The cornerstones of the Weyr
Most of the action takes place in the living cavern. From any angle you can catch sight of people who spend so much time there that they're practically furniture.
There's Harry, the barkeep. Harry's been serving inebriants to all takers for more than forty turns, and since he stands duty with more devotion than a watchwher, if anything happens in the living cavern, he usually knows all about it. When he's not there, his partner in crime is Ellie, the red-haired drudge. Ellie must be edging on forty by now, and she has at least two sons by one of the more prolific riders, N'danti. She's a woman of good sense, and everyone always thought she'd amount to more.
Ellie's seniority has earned her the right to delegate chores to younger drudges, like Challah. Brown-haired and skinny, it's rumored her mother named her after a type of light Telgarian bread. Challah isn't the brightest glow in the basket, but she's always biddable.
See those riders sitting in the corner with their packs of cards? The grizzled one who could use a haircut is G'blem, lifemate to brown Wagerth. He's played most every night, some nights up, some nights down, for almost twenty-five turns. He mostly grunts if you talk to him unless, perhaps, you'd care to play a hand or two … ?
Upstairs in the kitchens, the queen of mean, Grizelda, rules with an iron fist. If Harry's demesne covers the potables, Grizelda's extends over the edibles. Like Harry, she's been here since time immemorial, churning out meatrolls and cookies by the gross and occasionally straying into exotic cookery best admired from a distance. Even when rations have been slim, she's managed to keep the Weyr's stomachs from rumbling too much, so maybe she deserves her self-cultivated diva status. Check out a portion of her many menus if you dare!
Kletta. Need clean laundry - then see Kletta. Our resident hypochondriac laundress. She's a little odd and maybe your laundry might not be all that clean.
Johanna - Nanny to the weyrbrats.
Included page "environment" does not exist (create it now)
GETTING HISTORICAL
All that snow and hundreds of eccentric personalities—it could be the Cecil B. DeMille remake of the Shining. The only thing that keeps them from each other's throats is gossip, politics, intrigue, and romance, and that Weyr-wide preoccupation means current events and a sense of history are key to social survival. The following is taken from various web pages that went poof. We just thought it would be nice to keep some history around the joint and give some frame of reference to the legacy that is this quirky game called Dragonsfire. In no particular order and definately not inclusive of the many fabulous characters that have graced Fort Weyr's Living Caverns (psst, if you think your character should have been included, come log on as a guest and @send *FWStaff a +mail - though we might not let you go again) we present snippets of the Fort Weyr characters:
The following tidbits have been pilfered, plagerized and stolen from various defunct websites. They come from various character questionaires over the past 10-15 years.
R'sin Former Weyrleader, has been up his neck in trouble since the day his bronze Sparneth caught Vinnie's gold Vyath and made him one of the youngest Weyrleaders on record. A fluke flight, it seemed, setting up two such young and inexperienced leaders at Pern's oldest Weyr in the aftermath of so many scandals. Yet both are weyrbred, and have grown up at Fort, Vinnie the daughter of riders and R'sin the fosterson of one. They've stayed largely out of any limelight lately, and have been so reticent with outsiders that some doubt the Weyr's leadership are actually still in charge at all.
Tarin - People used to worry, in fact, that the old Weyrsecond Tarin, blue Ryuth's rider, may have run mad as she is wont to do, and stuffed the Weyrleaders into a storage room somewhere. Since Tarin's ascendancy the flow of paperwork around her office has virtually ceased, so there's no reliable way to ascertain anything much except by rumor. Tarin Rider of the Artistic Mobster Blue Dragon, Ryuth; Weyrsecond. So many pitchfork-shaking mobs have come together in order to devise eloquent, if unprintable, descriptions of Tarin. So many candidates have ignorantly agreed to be immortalized as art, only to find that dragon art involves things like vinegar, oil, and 47 pounds of shredded carrots. At last count, pretty much everyone agrees that Tarin and Ryuth are menaces who ought to be kept far, far away from civilization. Thus far, they have been: incarcerated as black marketeers, elevated to honorary goldrider status, attacked by infuriated candidates, adored by weird teenagers, protectors of children who turn out not to have been kidnapped at all, skulkers in the shadows, starters of a thousand rumors, and now (through what can only be described as one heck of a plot twist) weyr power-mongers. Why did R'sin decide to make Tarin weyrsecond when all of nature cries out against it? Could it have something to do with the fact that he was angry with Fort Hold, and Fort Hold cried out against it, too? Whatever the reason, seated in the Seat of Authority, Tarin and Ryuth live their lives for the sake of their own entertainment.
Weyrwoman - Fort's goldriders are a varied bunch, from retired and quiet Seniors Arien with Katrineth and Fiona with Gyrfath through to the juniors, a rather rowdier crew. Gretchen rides Jespeth at the discretion of the Leadership, having been grounded for Turns as a Weyr-imposed sentence for crimes committed against the Holds. Sharing the sense of the chaotic in the gold weyrs was Wullan with Isabeth, who Impressed at Ista Weyr and transferred for reasons unknown outside the leadership of those Weyrs. Edysanth with her lifemate Dessa, another Fortian-born rider, daughter of the current headwoman, Felassa.
Felassa - heads up the Lower Caverns staff with admirable skill, while a vacancy looms in the Steward's office. Having put the well-meaning but senile Basil into retirement at last, the Weyr has gone through a series of Acting Stewards, none of them terrible effective and none of them lasting too long. The search for a permanent replacement goes on. Akira Rider of Blue Yolinth, and weyrmate for tunrs to Basil, …
Kyrie of Ista managed to lose her green Moiraith in a game of dragon poker to T'lon, the Fortian rider of green Gaelth. Witnesses claim Kyrie threw the game. Despite the supposedly inviolable relationship between lifemates, T'lon claimed to actually feel the insidious and sinister influence of Moiraith until he managed to compel Kyrie by unknown means to reclaim her dragon. Note that this is the same Moiraith that N'ran's Rilaeth had the ill luck (for N'ran) to chase when N'ran's buckles got, er, stuck. When he was in them.
Bronze Varianth's rider, Ch'rron managed to acquire a full-sized wooden sculpture of Lady Constanze of Tillek, a woman famous for her outstanding, abundant, overflowing, palpable … er, beauties. It was the pride of his weyr for turns, but in a fit of pique, K'lora, lifemate to green Dorianth, dropped the sculpture in the lake where it remains to this day. K'lora's lack of appreciation for great … er, art … thwarted Ch'rron's plans to install spigots in the statue, so Lady Constanze could be as refreshing to the palate as she was to the eye.
A freak accident took much beloved J'dano when his bronze Zhanth collided with another dragon and vanished between. Determined not to suffer like his half-brother, who had impressed and then lost his lifemate while on the sands, he asked gold Katrineth's Arien to take him between within minutes of Zhanth's departure. He's survived by three children still at Fort: daughter Vindanea, son Janthro, and daughter Ardano.
Recently, the rumor of human flesh being dished up at Ista Hold motivated Tarin, lifemate to blue Ryuth, to begin supplying Ista with foodstuffs at black market prices. Some time after the rumors were debunkedthe supposed victim turned up alive and wellTarin and her partner in crime, Gretchen, were exposed. Gr'ym as her wingleader, disciplined her by confining her to her weyr, and it's speculated that he must have assumed some of the responsibility for her actions. At the time, Gr'ym's inefficiencies meant Sirocco lacked discipline, and Tarin took full advantage…
Reine's retired due to health problems linked to her mother's illness — and, one might guess, by riding herd on the lot of these Fortians, not to mention seeing Ch'rron, who's busy enough for anyone.
Gr'ym's left Sirocco wing in the mild hands of Am'yas (all right, wing talk got slipped in there somewhere) in favor of a move to Southern and a really, really good tan. His weyrmate, Adia, recently gave birth to a bouncing baby boy, and if his prolific parents are any indication, that first son won't be the last. Seconding Gr'ym were Kh'rys and green Ysaleth. Kh'rys led Starstrike for turns and turns before advancing to the Weyrsecond position, so wingseconding is perhaps a step back for her. Still, outsiders speculate that her experience kept Gr'ym in the saddle when his apathy let the wingriders run wild… but even that didn't last forever. Kh'rys modestly describes herself as mellow but occasionally zany. A former weyrsecond, non-maternal mother, and now simple dragonrider, Kh'rys is also famed for her zesty party mix recipes. Also, she does imitations. Ask her to show you what a rider looks like when somebody else improvises content on her character blurb!
Th'ea and B'nal are two others to look out for: Th'ea lives a hectic life between wingriding and raising Janthro, her son by the late J'dano. Despite all, she manages to carry it off with such panache. B'nal is a living oxymoron, a gentleman bronzerider, and while he's currently single, he's still on the rebound from a broken heart. Speculative females would do well to proceed with caution. Renna meanders in an out of the weyr still, doing her duty and caring for hers and B'nal's daughter, Robin.
Minnea Minnea, Minnea: she and green Maijath recently appeared with a crunch over Fort's territory — well, the crunch was acquired when they fell — with some good ol' fashioned Threadscore burns. Unusual for this time of Interval, no? /She/ thinks, at least, she's from back in time; the dragonhealers are still clucking over Maijath, and it's an even bet as to whether she'll ever fly, much less ::between::. We'll see…
Jill Rider of brown Arcath, Sirocco Wing. Some say that Jill is an International Woman of Mystery! Others say that actually, she's just the sort of girl who would volunteer to recatalogue the library on a Friday night. Some say, "International Women of Mystery don't catalogue libraries!" Others, however, are inclined to point out that the wise IWoM would not send a scanty blurb to the person updating the characters website, thus provoking the aforementioned person to fill in with whatever she felt like writing. (Now don't you wish you'd said more, Jill?)
Loreli Rider of Hieratic Nilotic-Green Kismeth, Sirocco Wing. Loreli is the original Bad Girl greenrider, prone to mischief and anarchy, rumored to be a tad bit insane. A former Harper before her impression of Kismeth, Loreli quickly established a reputation around Fort Weyr — a little wild, a little crazy, a lot flirtatious. She is the Queen of the Butter-Knives, and has been known to cast aspersions upon other people's character through the use of alliteration. In more recent turns, she's toned down considerably, rarely gracing the Weyr populace with unique brand of charm, fading into the background as Just Another Older Rider Who Used To Be Interesting.
Cisusse was rider of green Delioth, Sirocco wing. Born in the heat of Southern Boll and raised a trader-child with the Enlander Clan, Cisusse never really acclimatized to the harsh Fortian winters. Irrelevant, absent-minded, and irresponsible, she's apt to wander the weyr in bare feet, collecting trinkets and missing shifts while off gallivanting across Pern on a whim.
Sissi Rider of blue Klimth, Sirocco wing. Aided and abetted in all things by Klimth, Sissi subscribes to the Peter Pan school of thought when it comes to growing up. Her uncomplicated view of the world, almost black-and-white (though some would say naive or pigheaded), includes aversions to high altitudes, positions of authority and eating in public. From a ridiculously large, close-knit family in the Ruathan valleys, she's used to being one of the crowd; aspiring just to "muddle through."
Kourrem Rider of brown Jurayath, Stormriders Wing. An experience-happy rider with a passion for travel, Kourrem flies wherever she wants to go (and to a few places she'd rather avoid) on the back of her large and lofty dragon, Jurayath.
K'rali Rider of ice-cap blue Rhioth, Sirocco Wing. The original "bull in a china shop" with a dragon to match, this onetime Wingsecond bears a tactlessness and a sense for mischief that made the Harper Hall just a little bit gladdeep down in the most secret recesses of their hearts, of courseto turn her over to the Weyr for her first and only Search at the age of 21.
K'rill Rider of the rosy bronze Llynth, and dictator (Wingleader) of Sirocco. A fisher at heart, our hero K'rill holds his own with a hoe and sheers; the carefully-maintained redfruit tree on his ledge produces the best fruit for his Weyr-famous mulled cider. Stocky and boyish, he lives to look good, only to fall flat on his face most of the time. But, Ohhhh, how he flaunts those few victories!
Maurynna Fort Weyr Assistant Nanny. Since her evening run-in with a certain shy bronzerider upon the beach of Fort after her arrival, it's not uncommon to see the nanny with the Weyrleader! Yes, they're an item, and the relationship seems to work for both of them. She's been left on the sands once, but has gotten over the slight disappointment she might have felt, and moved on, living day to day, and sketching when time allows.
M'gael Rider of Bronze Theronth. M'gael and Theronth worked their way into adulthood, the bronzerider having just passed the decade mark for being a dragonrider. Does that count for something? Has M'gael finally become an old pro at dragonriding, sweeps, wing duties? Not quite. Ask him about the politics of Fort's region, and he'll have not a clue; he tries his best to keep his nose out of that sort of business. Ask him about life, love, and he might dodge the questions, but don't be fooled: he enjoys such topics of discussion.
Skyler Fort Weyr Hair Stylist. An Istan who came into the cold in order to become the king of cool, Skyler styles the hair of both weyr cognoscenti and visiting dignitaries. Want to look just like Lady Terise did during her triumphal tour? Just ask Skyler: tress-master extraordinaire!
S'naid Rider of brown Modrath. Fort born, now paired with the bounciest brown around, shoe fetishist Modrath. She's now weyrmated-ish to K'rin, that is to say they have adjacent weyrs with a hole knocked between them for ease of access. She's commonly referred to as Sentinel's Wingsecond, occassionally boss, if in one of those moods, but most commonly Seo.
X'in Rider of bronze Dobryth. "I have no idea what to say about X'in," reports the player who allegedly knows all about the character. Foolishly, he adds, "fill in with whatever." So: after years of patient tutelage, X'in has finally learned not to put the left shoe onto his right foot. His friends express hope that he may someday remember that the socks go on before the shoes. Although backwards in many ways, he is known throughout Pern for his ability to perform festive magic tricks and sing any song backwards after hearing it once. Very little in this blurb has been verified, and some sources suggest that only the first two sentences have any truth. There's only one way to find out: sing him a song and ask him to pull a rabbit out of his hat.
Zephre Rider of green Miyoth. Zephre has been riding and leading in the Weyr for more than half her life, now, and as a senior rider has held many hats, everything up to and including Weyrsecond. She's also worn too many hats, been known as a workaholic, and left a swathe of broken hearts behind her determinedly single stance. (News and gossip on that changes by the hour, see your latest mailers to be sure!) Rumored to enjoy risk so much that her idea of a relaxing afternoon is climbing the sheer cliff face to the Star Stones barefoot, or rappelling in the mountains north of the Weyr. Miyoth, for her part, is a reckless and adventurous green, with wing scars to prove it, a flirty little gossip who loves nothing more than trading stories of a long evening, or flying high over the ocean. Two kids by two different bronzeriders and a dedicated fostermother round out the household.
Nefra Her talent came in burns, her choice of life, a healer. At Healer Hall she flourished, falling in love with Harper Hall's steward, Telon in the process. However, two beings came into her life to redirect that energy elsewhere: Brown Riallath(Ryka) and Green Belisanth(Sh'lin), two dragons from Fort Weyr. They decided, after a comfy sitting on the poor healer that she would do for Arien's Katrineth and J'dano's Zhanth's clutch. Telon was also Searched, and for a while, Nefra became a candidate at Fort Weyr. Unfortuately, Nefra did not Impress at the time, though Telon met and Impressed Green Gaelth that same night. Stunned with the alaricity of the Hatching, and the seeming pass/fail of the dragon's choices, she renewed her interest in healing, making it all the way to Senior Journeyman within no time at all. However, fate decided to take a turn and just when she was about to apply for Master's Exam, she was Searched yet again, this time by the man who had once been weyrmate, friend, and former candidate, T'lon. This time, from a Mountain Sunset Egg in Ashtoreth and Khyranth's last clutch shelled a quite large green who announced herself as Tefiath to the stunned candidate. Since then, N'fra, as she is now known, has become assistant weyrlingmaster and a future dragonhealer.
A portion of Fort's many menus follows: enjoy!
- For breakfast: a porridge laced with tabs of withered apple and raisins and slices of spicy summer sausage, sizzled up in a cast-iron skillet. For lunch: a health-conscious meal of exotic wherry salad. Slivers of leftover roast wherry toss between iceburg lettuce and fragments of white and crispy deep-fried bean threads. A robust yet intriguing dressing of soy sauce, sesame seed oil, and other seasonings lures the palate to watering. Abundant bread rounds out the meal. For dinner: roast herdbeast au jus for purists, mashed tubers, steamed (and slightly mushy) green beans tossed with corn and pearl onions. For dessert, there's an abundance of tapioca pudding with banana slices, still warm from the making.
- For breakfast: Hot cereal, fruit pastries, and since they went over so well last time, wherry-stuffed sausages. Klah and juice, of course, are always available. For lunch: a do-it-yourself affair of fresh, crusty bread, various cheeses, and assorted sliced meats (including smoked wherry and spicy chicken). We have the condiments, you fix it how you like. For dinner: herdbeast steaks, plus a creamy tuber/greens soup, and very, very garlicky bread. For dessert: the same fruit pastries from breakfast, but frosted, or cookies made with fruit fillings.
- For breakfast: a hearty wherry and dumpling soup, thick with vegetables. For lunch: fried whitefish, seasoned with salt and pepper. For dinner: mounds of sticky white rice, herdbeast sauteed in sweetened almond milk, and a faintly spicy salad of greens and black and white pepper. For dessert: a mellow custard, yellow like the hide of a clutching gold dragon.
- For breakfast: gooey, melted cheese atop rounds of bread and tomato sauce and topped with a variety of fixings, including the plum sauce pork from the day before. For lunch: wherry and dumpling soup, rich with vegetables. For dinner: cornfed herdbeast and strips of cabbage, stewed together and served with halves of small red potatoes, flavored with thyme and a touch of vinegar. For dessert: bubbly pies, hot and bursting with their sweet filling.
- For breakfast: cinnamon buns, sopped with frosting. For lunch: a chunky bouillabaise, packed with morsels of whitefish, bivalves, and spiderclaw; crusty loaves of water-glazed bread accompany this meal with plenty of butter. For dinner: chunks of herdbeast, marinated in olive oil, lemon juice, and cumin, skewered, and roasted; the succulent meat rests atop a bed of buttery boiled grains. For dessert: pastries, including two delicate angelfood cakes, frosted with white roses; the drudges present these, with much fanfare, to Felassa and Charania!
- For breakfast: an oat porridge, flavored with slivers of roast herdbeast; wedges of early summer orange from Southern. For lunch; whole, roasted wherry with a stuffing of rivergrains and peas; a salad of flowrets of broccoli and cauliflower over fresh spinach leaves (To the dragonriders who make these runs to Southern: we, who are about to eat, salute you!). For dinner: slim pasta with a sauce of mushrooms and succulent crustaceans; peas and pearl onions. For dessert: batter-dipped, roasted, sweet peas, sprinkled over vanilla icecream.
- For breakfast: a hearty fish chowder, thickened with small chunks of potato and the inevitable green peas; stalks of raw celery, slices of pear, and wedges of cheese on a tray. For lunch: slices of cold wherry and boiled sweet-sour beets. For dinner: some unusual meatrolls, stuffed with small, shelled crustaceans, and something green and lemony; steamed and sticky rivergrains; cresses, boiled to tenderness and flavored with a touch of butter. For dessert: some rather lopsided pastries, like the things a cook might try to assemble after a long and sleepless night; they taste fine for all their odd looks.
- For breakfast: red beans and rice, spicy enough to rouse the morning Sweepriders; cool, sweet wedges of cantaloupe. For lunch: thin slices of herdbeast, marinated in a dark sweet sauce of soy and garlic and grilled over smoky wood; cold lettuce, tomatoes, and curled slivers of carrot, tossed with oil and vinegar. For dinner: wherry and dumpling soup, thick with tubers, celery, and various other unnameable vegetables-creative pantry cleaning. For dessert: baked redfruit.
- For breakfast: flapjacks with berry syrup and butter; slices of peach and strawberry. For lunch: tuber salad; slices of leftover marinated herdbeast between hot, fresh bread. For dinner: an unusual soup of chicken broth, thin noodles, and plump chunks of wherry; artichokes and a rich sauce of white cheese and oregano. For dessert: shortbread and fresh, cold milk.
- For breakfast: a salad of fresh fruit, colorful and sweet, despite the encroaching winter. For lunch: whitefish sandwiches, with little chunks of celery mixed into the meat. For dinner: thick slabs of steak, grilled over the firepits and seasoned with parsley; sweet coleslaw with slivers of carrot to add color. For dessert: tapioca… pudding? This is obviously not the cook's specialty; it seems a little more brown than familiar tapioca and each bead clings to its neighbor. Tastes fine, though.
- For breakfast: seafood quiche, strangely enough, and a green salad of Romaine lettuce and shredded white cheese. For lunch: liver, sauteed with onions; the fussier weyrfolk can choose fresh meatrolls and marinated broccoli flowrets, instead. For dinner: chicken, rolled in a sweet flour and then deepfried; the cooks snuck this in, while the Healer wasn't looking. In addition to the chicken, the kitchen offers steamed corn on the cob. For dessert: a traditional treat, bubbly pies!
- For breakfast: liver with onions; the head cook has stubbornly declared that, until all of it is consumed, it will reappear like a bad Harper's ballad. For lunch: late-day omlettes with cheese and an assortment of fresh vegetables. For dinner: roast herdbeast with sweet tubers. For dessert: redfruit pie. The Head Cook had no imagination today.
- For breakfast: light, crisp waffles, of the variety once called Boll-ian? Something like that. A sauce of sweet red berries and whipped cream gives these treats some flavor. Apparently the Head Cook has relented about the liver and onions. For lunch: thick white clam chowder, fresh and fragrant. For dinner: a gravied entree of herdbeast and various vegetables, served over boiled rivergrains. For dessert: a thin and melting baklava, whose delicate layers dissolve atop the tongue.
- For breakfast: oat porridge with links of sausage; wedges of cantaloupe. For lunch: shrimp curry over rivergrains, thick with stewed carrots and chunks of potato. For dinner: roast wherry, crisp-skinned and stuffed with raisins, lemon rind, and sweet breadcrumbs; a green salad of cresses accompanies the meal. For dessert: dicot-butter cookies, shaped with meticulous care into the outline of dragons; they have jewels of tinted sugar for eyes.
- For breakfast: banana bread, steaming with warmth and served with fresh-churned butter; citron juice; slices of redfruit. For lunch: bivalves in black bean sauce, brought sizzling to your table; cresses sauteed in wherry broth. For dinner: roast herdbeast with various vegetables. For dessert: trifle ala Boll, a confection of liquered poundcake and sliced fruit.
- For breakfast: boiled eggs, dyed in all kinds of bright, speckly colors; slices of bacon; fresh Bollian fruit, cut into slivers and chilled in the cold room. For lunch: deviled eggs, made brilliant with paprika; fresh green salad with strips of roasted wherry stirred into the vinegary dressing. For dinner: eggplant, smothered with cheese; roast herdbeast. For dessert: pies made with the fuzzy, elliptical, green berry, called a dragon's egg by the Igenites.
- For breakfast: eggs benedict, spicy sausage, the last of the Bollian fruit in a colorful salad. For lunch: fried rice with many green peas and tiny chunks of carrot tossed into the mix, along with slivers of fried egg; wherry, glazed with soy and sugar and simmered with ginger and green onion. For dinner: spiderclaw souffle-made fluffy with eggwhites; eggplant, mostly unseasoned but simmered long enough to leech its bitterness; fresh buns, oval in shape with odd jagged slashes over their crusts. For dessert: custard pie! The last of the eggs were used up today.
- For breakfast: leftovers from the celebratory banquet; slabs of roast herdbeast; morsels of wherry; whole fruits of all kinds; cakes; pies; oh-and liver and onions, for those who care to celebrate with it. For lunch: sweetbread (not sweetbreads or odd herdbeast organs, mind you; this is sweet bread); curry, spicy, as if the cook were expunging all the overstocked spices in the kitchen. For dinner: wherry and dumpling soup, so thick it's almost a stew; crusty bread accompanies this meal. For dessert: a gelatin-like pudding made with the rich flavor of coconuts; it spreads over your tongue like a cloud of bliss.
- For breakfast: coins of spicy sausage, sizzled brown in a pan; scrambled eggs; and steamed rivergrains; a bowl of citrons and redfruit sits on each table. For lunch: slabs of broiled whitefish with disks of lemon laid over it; mashed tubers; and spears of broccoli, simmered in wherry broth. For dinner: pasta with meatballs; a green salad of tender lettuce and slivers of carrot. For dessert: beachberry pie.
- For breakfast: oat porridge, flavored with strips of salted dried herdbeast, boiled till they're tender again; sliced redfruit. For lunch: sliced roast herdbeast on long crusty loaves with a small cup of herdbeast broth for dipping; sliced celery and carrots. For dinner, rolls of fresh, raw packtail, spiderclaw, and pink riverfish in rivergrains, encircled by an odd black sheet of pressed, roasted seaweed; for the less daring, the kitchen offers grilled wherry legs; a green salad accompanies the meal. For dessert: dragon's egg (a fuzzy green elliptical berry) sherbert.
- For breakfast: rice gruel, flavored with wherry, ginger, and blanched peanuts; slices of cool green melon. For lunch: herdbeast and pickle sandwiches; beef tomatoes, big, solid, sweet, wedges of red. For dinner: porcine chops with redfruit sauce; brussel sprouts. For dessert: sponge cake with berry syrup.
- For breakfast: oatmeal with cinnamon, sugar, and minced redfruit. For lunch: spiderclaw, simply boiled and served with citron and clarified butter; a green salad, including more tomatoes; fresh, crusty bread. For dinner: spinach and ground herdbeast, simmered in whole, sweetened tomatoes, and covered with a bit of shredded, mellow, white cheese; more bread, left over from lunch. For dessert: beachberry pie.
- For breakfast: a cauldron of flavorful chicken broth, boiled with minced garlic and a paltry amount of hot peppers; those who would care for more hot peppers may ask the kitchen. For lunch: the cauldron of chicken soup, thick with vegetables and dumplings, still boils; however, to keep the weyrfolk from starving, the kitchen also offers a hearty roast of herdbeast, fresh bread, and to spread atop the bread, roasted garlic, soft and flavorful; a large bowl of citron lies free for the taking. For dinner: a nourishing stew, simmered tender in the pot; steamed rivergrains. For dessert: a gellid sweet creation to soothe sore throats, pieces of fruit float in its milky smoothness, and it tastes faintly of almond milk.
- For breakfast: more chicken broth with garlic and hot peppers, dumplings and vegetables abound. For lunch: yet more chicken broth; herdbeast pot pies with a flaky crust of pastry over each large dish. For dinner: noodles with a light gravy of wherry juices and sliced carrots, celery, and the like. For dessert: tapioca, not burnt this time.
- For breakfast: chicken broth with garlic and hot peppers, dumplings, and vegetables; it's turned a little murky and mushy, as the vegetables have dissolved into the broth; yeesh! For lunch: more chicken broth plus (a treat!) liver and onions. For dinner: whitefish with a creamy dill sauce and brussel sprouts. For dessert-the kitchen staff regrets to inform you that the pastries, promised for dessert, met an untimely end, when the kitchen boy who was appointed firelizard chaser fell asleep by the hearth; no, we will reveal no names, due to fear of repercussions for the unfortunate youth.
- For breakfast: swampwater soup (chicken broth with garlic and hot peppers, dumplings, and-were those once vegetables?) For lunch: spicy morsels of wherry, stir-fried with red peppers, served over steamed rivergrains. For dinner: roast herdbeast, ringed with roasted sweet tubers, their sugars caramelized in the heat of the oven. For dessert: redfruit pie, flaky and buttery and served with a topping of sweet clotted cream.
- For breakfast: no more swampwater soup, due to an armed uprising in the living cavern; instead the kitchen offers a more palatable dish of chilled, sweetened fruit and fresh rolls. For lunch: wherry ala king atop steamed long-grain rice. For dinner: herdbeast stew, served in large casseroles with a flaky crust over all. For dessert: bubbly pies.
- For breakfast: oatmeal with a few berries tossed in to still the complaints of the Weyr gourmands. For lunch: spiderclaw souffle, light and filled with cheeses; spears of asparagus, steamed with lemon. For dinner: leftover lasagna-despite its appearance, the cooks reassure you it tastes just as good as it did yesterday. For dessert: a light, tender, white cake, sweetened with powdered sugar and slices of fresh fruit.
- For breakfast: milk curd, sweetened with sugar and cinnamon, and baked in a flaky roll; slices of fresh green and orange melon. For lunch: fried wherry, seasoned with eleven herbs and spices, the Head Cook's secret recipe; buttermilk biscuits; coleslaw, sweetened with slivered carrots and the last of the winter raisins. For dinner: tender morsels of herdbeast, bathed in mild green curry, then baked in a flaky pie shell with carrot, celery, and diced potato; long loaves of crusty white bread accompany this meal. For dessert: a luscious tapioca pudding, cool and just sweet enough, with a bite to it, as the tapioca beads meet your tongue.
- For breakfast: scones with plenty of creamy white butter and strawberry jam; more berries, strawberries, blueberries, raspberries, beach berries. For lunch: linguine with a creamy sauce of spiderclaw and mushrooms; sweetened carrots. For dinner: wherry ala king and long grain rice. For dessert: bread pudding, filled with raisins.
- For breakfast: scones with plenty of creamy white butter and strawberry jam; more berries, strawberries, blueberries, raspberries, beach berries. For lunch: linguine with a creamy sauce of spiderclaw and mushrooms; carrots and flowrets of cauliflower, steamed with lemon. For dinner: wherry ala king and long grain rice. For dessert: bread pudding, filled with raisins.
- For breakfast: bread pudding, filled with raisins; fresh fruits of all kinds; oat porridge with cinnamon and sugar. For lunch: roast herdbeast sandwiches with slices of dill pickle; chopped carrots and celery. For dinner: steamed whitefish; rivergrains; tossed salad with a peppery dressing. For dessert: berry tarts, sweet and flaky.
- For breakfast: klah crumbcake, sweet and fragrant, warm and moist; slices of orange melon. For lunch: pickled fingerfish in cream; spears of asparagus with lemon and clarified butter. For dinner: chipped herdbeast in a mushroom and cream sauce, served over steamed rivergrains; green salad. For dessert: sugar cookies, painted to resemble dragons, some being better likenesses than others.
- For breakfast: sugar cookies and milk; sliced strawberries, chunks of cantaloupe and honeydew, together in a fruit salad; oatmeal with raisins, flown from South Boll. For lunch: whitefish sandwiches with slivers of celery for texture; green salad. For dinner: ground herdbeast, rolled in cabbage and simmered in herbed tomato sauce; sourdough bread. For dessert: sugar and cream with a touch of klah, cinnamon, and some secret ingredients to make a lucious candy, dark and bitter sweet and served by the slab.
- For breakfast: a thick creamy soup, flavored with flowrets of broccoli; crusty white bread. For lunch: wherry with stewed currants; cucumber spears with a buttermilk dressing; steamed rivergrains. For dinner: grilled kabobs of herdbeast, marinated in garlic, cumin, salt, pepper, and lemon juice; buttery cous cous; sweetened boiled beets. For dessert: generous slices of tooth-staining blueberry pie, topped with cold, sweet clotted cream.
- For breakfast: rivergrain gruel, flavored with chewy bean curd and wherry; sliced redfruit and whole citrons. For lunch: curly noodles, layered over ground herdbeast, tomato sauce, fragrant oregano, and so much cheese you can feel your arteries harden, just looking at it; a green salad. For dinner: wherry ala king; fluffy rivergrains; green peas with pearl onions. For dessert: tiramisu, a confection of light white cake, soaked in rum, flavored with klah so strong it could bite you back, and layered over with an odd light-tasting cheese.
- For breakfast: sourdough muffins with fresh-churned butter and raspberry jam; sliced ripe peaches (when you bite into them, juices dribble down your chin); oatmeal to round out the meal. For lunch: grilled whitefish, seasoned with lemon and a touch of black pepper and served on a bed of shredded lettuce; fluffy rivergrains accompany the meal. For dinner: strips of herdbeast, stir-fried with cashews and red chile peppers, also served with steamed rivergrains and a green salad. For dessert: bread pudding.
- For breakfast: crepes with curds and berry syrup; slices of orange melon. For lunch: slices of ham, herdbeast, and wherry, served atop sliced buttery crescent rolls with a variety of fixings; wherry consomme. For dinner: herdbeast stew with a rich gravy, served with buttermilk biscuits. For dessert: longjohns, the flaky cream-filled kind.
- For breakfast: red beans and rice; a fruit salad of melon balls, cherries, and soft round white fruits, sweet and mellow on the tongue. For lunch: wherry and dumpling soup, thick with vegetables. For dinner: a conglomeration of vegetables, simmered until just tender and bathed in a sweet, fragrant white sauce, derived from the seed of a certain Southern tree, chunks of wherry punctuate the dish, juicy with the sauce. For dessert: baklava.
- For breakfast: curls of dried redfruit, simmered into oatmeal with cinnamon and sweetener; slivers of cold green melon. For lunch: a soup of tender squash, wherry broth, and shimmering noodles of rivergrain flour; a green salad with a delicately spiced vinegar and oil dressing accompanies the soup, as well as fresh brown bread. For dinner: an exotic Igen delicacy of baked lamb pies; the ground lamb nestles within a pouch of dough, blended with onion, salt, olive oil, pine nuts, almost too much cayenne pepper, and more; steamed vegetables, drizzled with lemon. For dessert: buttery, flaky pastries in luxuriant profusion, tangy berry tarts, pockets filled with heavy and luscious creams, and cookies of various kinds, rich against the tongue.
- For breakfast: Freshly baked bread, lightly toasted, with jam to spread on it; cold fruit salad with mangoes, strawberries, melons, and curdled cream; or hot cereal with milk, sweetener and raspberries. For lunch: Tossed green salad with cress and a light herbal dressing; long noodles in a delicately spiced tomato sauce; oven fresh rolls and various types of soft cheeses. For dinner: Roasted chicken, the skin left on and crisped, with seasoned stuffing, and dressed with tender summer herbs and vegetables; leftover rolls and butter from lunch; mashed tubers and chicken gravy. For dessert: Miniature glazed fruit tarts with crimped pastry shells, in strawberry, raspberry, and apricot, topped with whipped cream and a drizzle of klah-cream.
- For breakfast: luscious eggy blintzes, layered with mild white dessert cheese and smothered with faintly tart beachberry sauce; citrus juice, tart with early spring fruit, serves to wash them down. For lunch: a stir-fry of tender wherry gobbets, blackened in a sauce of tangy fermented beans; long rivergrains accompany; and a peculiar sidedish of steamed water chestnuts, slivered carrots, and crescents of celery under butter weighs down the palate. For dinner: broiled eggplant, garlic, and crushed tomatoes, rolled in tortillas and set in puddles of light whitesauce, flavors mellowed and smoothed with white wine. For dessert: pastries and lots of 'em-flakey layered ones, plump doughnuts glistening with granulated sweetner, filled ones brimming with fruity cremes. Yum. Forget your diet.
- For breakfast: strips of smoked tunnelsnake meat for the first lucky customers; fresh sourdough bread, sharp on the tongue, its crust too chewy to eat delicately; spring greens, a salad of lettuce-when can't you find lettuce?-and sour-salty clover. For lunch: cunning triangular pastas, crimped into shapes like dragon wings, smothered with mellow yellow and white cheeses; plump red grapes. For dinner: herdbeast, roasted on a vertical spit, studded with garlic, and rubbed with cumin and cardamom; blanched brussel sprouts, drizzled with butter; abundant sourdough bread, served with whole cloves of roasted garlic. For dessert: klah Bundt cake, frosted with sweetener and crushed pecans.
Maps of Fort Weyr, both the Bowl and the Living Caverns (although there is some creative licensing for the shape and size of the areas)
The dotted like designates room separation (even though there are no physical walls separating them). Jump numbers are listed next to the room name.
Layouts designed by Urei.
