Truth be told, Foulques wasn't sure what he'd expected, only that the actual sensation of Chell touching his mind wasn't anything like it. Indeed, the first thing Chell might pick up was Foulques trying to figure out how to classify it. The heaviness in the air before a rainstorm? No, that was a bit too ominous. The lingering scent of perfume or food that had been in the room but was now several bells gone? No, this was more present. An animal waiting for a treat from its master? Unflattering, perhaps, but closer...
Then that was abruptly shoved aside as he recalled that their time was limited, as he chided himself for wasting time. This was followed by a sensation rather like the pages of a book being rapidly flipped through, or a collection of disorganized papers shuffled about as Foulques searched his memory for relevant plant tastes, textures, and appearances. Herbs like marjoram, highland parsley and oregano, Galago mint, chamomile, chives, mugwort, thyme, midland basil, and desert saffron. Spices like dragon peppers, cloves, cinnamon, nutmeg, and black pepper. Vegetables like Garlean garlic, jade peas, laurel, ramhorn zucchini, paprika, salt leeks, wild onions, millioncorn, Cieldalaes spinach, cinderfoot olives, wizard eggplants, and Coerthan carrots. Fruits like sun lemons, bloodcurrants, faerie and mirror apples, alligator pears, kukuru beans, La Noscean oranges, lowland grapes, ogre pumpkins, pixie plums, rolanberries, and ruby tomatoes.
Lastly, various kinds of nuts, beans, grains, and lentils, with particular attention being paid to mun-tuy beans, both the beans themselves and the products that could be made from them. A pleasantly nutty-tasting sort of drink rather like milk, called mun-tuy milk or just mun-tuy. Mun-tuy sauce, however, was quite different and was made by fermenting the beans with salt and other ingredients, producing a salty, brownish liquid that was a popular condiment in the Twelveswood. And in sufficient quantity, the beans themselves could be dried and ground into flour or meal and used to make bread, though he noted that the last use was only common among Duskwights.
All this was hurriedly shoved in Chell's direction. Not exactly roughly, but with an urgency that was a rather sharp contrast to Chell's patient anticipation.
no subject
Then that was abruptly shoved aside as he recalled that their time was limited, as he chided himself for wasting time. This was followed by a sensation rather like the pages of a book being rapidly flipped through, or a collection of disorganized papers shuffled about as Foulques searched his memory for relevant plant tastes, textures, and appearances. Herbs like marjoram, highland parsley and oregano, Galago mint, chamomile, chives, mugwort, thyme, midland basil, and desert saffron. Spices like dragon peppers, cloves, cinnamon, nutmeg, and black pepper. Vegetables like Garlean garlic, jade peas, laurel, ramhorn zucchini, paprika, salt leeks, wild onions, millioncorn, Cieldalaes spinach, cinderfoot olives, wizard eggplants, and Coerthan carrots. Fruits like sun lemons, bloodcurrants, faerie and mirror apples, alligator pears, kukuru beans, La Noscean oranges, lowland grapes, ogre pumpkins, pixie plums, rolanberries, and ruby tomatoes.
Lastly, various kinds of nuts, beans, grains, and lentils, with particular attention being paid to mun-tuy beans, both the beans themselves and the products that could be made from them. A pleasantly nutty-tasting sort of drink rather like milk, called mun-tuy milk or just mun-tuy. Mun-tuy sauce, however, was quite different and was made by fermenting the beans with salt and other ingredients, producing a salty, brownish liquid that was a popular condiment in the Twelveswood. And in sufficient quantity, the beans themselves could be dried and ground into flour or meal and used to make bread, though he noted that the last use was only common among Duskwights.
All this was hurriedly shoved in Chell's direction. Not exactly roughly, but with an urgency that was a rather sharp contrast to Chell's patient anticipation.