Sixth of Fall, 518 AV.
Even early as it was, Tythos was awake and dressed as the city started it day. He was clad in a black gambeson which was obviously his padded armor, but it also acted as an insulated barrier from the moisture of the mornings drizzling Autumn shower. He sat just within the opening of his small tent, using his folded cloak under him as a pillow to sit on while keeping a keen eye on the cast iron tripod that was meant to hold his cooking pot over the blazing camp fire.
The cooking pot was within easy reach, resting on the ground outside of his tents opening to gather upslow amounts of rain fall while he worked on making his meals for the day. Tythos had bought the ingredients he needed the night before at the Sea Side Market so he could just cook at first light. In total there were four Bluefish at a pound a piece laid wrapped in parchment, a loaf of bread, and an ounce of clary sage in a small pouch to all be cooked into a Bluefish stew.
Tythos retrieved a knife to cleanly slice the loaf into three general sections. Once that was done, he used a frying pan as a cutting board to dice one of the sections of the bread into several large cubes then dumped the contents of the pan into the cooking pot. He reached aside to grab one of the bluefish to lay it in the pan.
As Tythos started to work on carving up the fish, the owner of the tent opposite of his emerged from it. The owner was a woman with light camel colored skin and long twisted locks of hair. She never engaged him, but he always offered the woman a nod when ever he saw her the past two days in a neighborly gesture. No one really approached his tent, namely because of its proximity to her tent, which he took advantage off. He did not know why the woman seemed to have a bad reputation, but as a newcomer, he hardly cared as he watched her return his nod before going about her business.
Tythos returned his focus to the fish. He needed to see to the rough body, the tail, and liver. The first thing was easy enough to do as he held the fish by its tell to drag the back of the knife along its body from the bottom to its head, doing his best to angle the knife end like a pry to flake off as many scales as possible. He was overly vigorous with the process as he watched dark bruising along the meat along with deep indents. He then stabbed the tip of the knife into the back of the fish, using its flat end like a pry to open it down the middle.
It would be embarrassing to die from choking on a bone, which was why he dragged the knife up and down to open the fish's body like a book. He then started the slow process of picking out every bone by hand with the aid of the tip of his knife. The bones had many chunks of meat still on them which was obviously a waste, but there was still enough to eat by the end of the process. The Isur Chef then cut each of the fish fillets into small pieces to be easily eaten in a stew, then added them into the cooking pot.
Tythos was not really depending on the rain to fill his pot as he dumped the complete contents of his waterskin into the pot. But, it was not water. No. He had filled his waterskin to the brim with ale which would form the base of his broth. Afterwards, he sprinkled three pinches of clary into the pot before working on scaling the second fish with the same process and adding the meat to the pot. He lifted the pot by both of its handles, then placed it onto the tripod over the flame to start its cooking process after placing the lid on it.
ledgerGroceries: Seasonal Expenses At Common Living. (1.5 gm worth of a days food.)
Word Count: 670