Cloud-Mash Recipe

Written by Pookas Kreations

This is a favored recipe for many Sky Dancers*s, that live in the High Reaches of the Skylands. Cloud Hash is a staple food that reminds people of their childhood.
The Hearth-Keep's philosophy believes that a cold body cannot dance. By infusing good ingredients together, they don't just fill stomachs, but weave the warmth of the sun into the muscles of the younger dancers so they can survive the freezing winds of the Upper Reaches.

Document Structure

Publication Status

This recipe is freely open to anyone who wants to read it.

Historical Details

Background

The various ingredients are either grown on the garden platform, like the millet and beets, foraged like the silver lichen and mint, traded like the sea salt and nut oil, or hunted, like the cloud leaper jerky.

History

Kaelen learned a variation of this recipe from his grandmother, but he had added certain ingredients and made it his own. He works in the Hearth-Keep guild, with a title is called a Thermal-Weaver. They are specialists in gardening, fire masters, recipes, cooking, and nutrition.

Public Reaction

Most people love this recipe; it's simple, warming, nutritious, and comforting. It reminds them of their childhood, how they ate at their grandmother's hearth.

Read the Document

Cloud-Mash Recipe

Cloud Mash
1 cup sun gold millet 2 aether-beets, diced handful of silver lichen pinch of high alpine mountain min 4 oz cloud leaper jerky (hare), torn into small pieces a drizzle of amber nut oil
Preparation

1. In a small, hanging copper pot, boil a cup of sky water. Add the millet and simmer until done. (Because of the altitude, the grain will stay slightly nutty and firm.
2. While the millet simmers, finely dice the aether-beets. Stir them into the pot halfway through cooking. The beets will blend their violet hue into the gold grain, creating a marbled effect.
3. Tear the cloud-leaper jerky into bite-sized ribbons. Add them to the pot so they can absorb the steam, softening just enough to release their smoky saltiness into the grain.
4. Once the water is absorbed, remove the pot from the heat. Stir in the oil and sea salt.
5. Just before serving, crumble the lichen and mint over the top. It provides a mineral "tang" that mimics the taste of the wind.

Close

A Sky-Dancer’s high-altitude fuel.

Appearance: The dish is a striking canvas of colors. The base is a fluffy, pale-gold grain interspersed with deep violet streaks from crushed tubers. Topped with thin, translucent slices of wind-cured meat and a sprinkle of neon-green lichen, it looks like a sunset captured in a bowl.
Smell: It carries a sharp, invigorating aroma of wild mountain mint and toasted nuts, cut through by the savory, wood-smoke scent of the cured jerky.
Texture: Every bite is a contrast—the creaminess of the mashed tubers against the chewy resilience of the grain, finished with the satisfying "snap" of dried lichen.

Type

Manual, Culinary

Medium

Paper

Location

Upper Reaches

Authors

• Kaelen the "Warm-Hand"

Signatories (Organizations)

• Sky Dancers

Note for the Traveler: This dish is traditionally eaten with a "Talon-Spoon"—a utensil carved from the bone of a sky-predator, symbolizing the dancer’s place at the top of the food chain.