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Garlic Bread with Herbs

Components:

* 1 x [Light Fluffy Bread]:

* 10 x [Flour]

* 1 x [Sorcerous Sugar]

* 1 x [Sea Salt from Laguna] / [Rock Salt] from the Limo Desert

* 1 x [Water Bottle from the Moon Gorge]

* 1 x [Firenze Oil from the Ystrian Ferret]

* 2 x [Yeast] from Agnes in Logar

* 3 x [Garlic Head]

* 1 x [Bunch of Buffalo Grass]

* 1 x [Bunch of Rosemary]

* 5 x [Infinity Herb]

* 2 x [Peppers] from the Herbalist Camp

* 1 x [Lettuce]

Preparation:

We start with a [Light Fluffy Bread].

Combine [Yeast] from Agnes in Logar with [Sorcerous Sugar] and wait until it dissolves.

Combine the [Flour] with dissolved [Yeast] from Agnes in Logar, [Firenze Oil from the Ystrian Ferret], [Sea Salt from Laguna] or [Rock Salt] and [Water Bottle from the Moon Gorge]. Remember to pour [Water Bottle from the Moon Gorge] slowly - small stream, because too fast adding it threatens that the water will turn into a crystal.

[Firenze Oil from the Ystrian Ferret] is very delicate and also very warming - add only 1 piece, the larger amount can cause strong burning in the esophagus.

Knead the dough (by hand - 10 minutes). The dough should stick to the hand gently.

Put the dough into an oiled bowl, cover and leave to rise for about 2 hours in a warm place.

Baste the dough once more, shape into an oblong loaf.

Bake for 10 minutes at 220 degrees, then reduce the temperature to 200 degrees and bake about 40-50 minutes.

Add finely chopped [Garlic Head] and [Herbs] to the bread.

[Infinity Herb] lengthens and strengthens positive emotions, especially love and goodness.

A blend of [Rosemary] and [Buffalo Grass] provides a lot of nutrients for the heart.

Cut [Light Fluffy Bread] into slices of bread. For decoration and health - add [Lettuce] and [Peppers]. These vegetables will add variety and more flavor. The bread should be hot and crunchy, perfect for the evening as an addition to a romantic dinner (and very healthy).

Al Fresco Meal for Two

Appetizer: Ceviche of Seafood

4 ounces Weeping Coast Horseshoe Crab, diced

4 ounces Hending Tiger Ray, diced

½ cup Juice Festival Grapefruit Juice

2 cloves of garlic minced (from vendor)

2 tablespoons Mountain Demon Grass Extract

Lettuce (from vendor)

Mix the juice, garlic, and extract in a bowl. Add the seafood and marinate for two hours. Place two or three lettuce leaves on small plates, divide the ceviche and place on the lettuce leaves. Serve cool.

Build you a fire of hickory, build you a fire of oak; don’t use no green or rotten wood or they’ll get you by the smoke….. Let one side burn down to glowing embers; maintain the other with low flames.

Main Course

Loin of Croso Boar

1 bundle Lushan grass

1 bundle ferns from Angren Forest

Wrap the loin with the grass, then the ferns: coat it with a thick layer of clay and place in the embers for 30 minutes.

2 beetroots, peeled and sliced thin

6 water radishes sliced thin

1 unit cream (from vendor)

Salt beets and radishes and place in a pot from Kirolo; suspend over the flames for 30 minutes.

Mead fermented from Sweet Demon Bloom Honey

Break clay coating and remove greens from loin. Slice and serve with scalloped vegetables. Accompany with mead.