63rd of Summer, 517AV
Orin wiped the sweat off of his brow and sighed. Riverfall was having a bit of a heat wave these past few days and the chef didn't exactly work in a place that was cold. Sure, they had their windows as wide open as possible to allow as much air as possible to filter through the kitchen and of course they were only using the minimum amount of stoves and ovens to work with in deference to the heat. But this was a kitchen, and some amount of fire was necessary, so Orin and his co-workers would have to suffer in silence. Besides if Orin had to choose between a bit of heat and working as a chef, working as a chef would win every time. Beyond that, considering how long Orin had worked in kitchens, he'd built up a rather high tolerance for heat.
All that was to say that despite the oppressive temperature, Orin was just fine. Well that was a bit of a lie, but he was fine with the weather. What he wasn't fine with was his energy levels. The chef had been feeling rather drained lately, as if something had been sapping his strength. Normally he'd put it down to his ongoing struggle with depression, but this felt different from the times Orin had been apathetic, as if his emotions were being muted without his control. It was subtle, but Orin was having trouble mustering up the same level of enthusiasm he was used to. Still, at least the kitchen was a bastion where the chef didn't have to worry about anything and could lose himself in his work.
He was making a fish dish, as so many of the dishes made in this city were. Orin supposed it made sense, given the huge amount of water surrounding them. Despite the amount of time he'd lived here, Orin didn't have a good sense of what other types of meats were readily available. It was probably related to the fact that Orin had not ventured out into the Sea of Grass even once in all his time here. Orin had bad luck regarding leaving the city walls and after hearing some horror stories about the Sea of Grass, was widely staying safely inside the city limits. It had the unfortunate side effect of severely limiting the chef’s knowledge of the environment he lived in but Orin felt his life wasn't worth that particular information.
So Orin had gotten used to cooking a lot of fish and being surprised whenever something else showed up on his kitchen counter. In the meantime, though, Orin was learning to simply sit back and follow the latest recipe. At least today the chef got to experience something new in the realm of seafood. He was about to broil some snapper, which was old news, but what was new to him was the sauce that was being used. Dollar had found an old recipe somewhere and had written it on the chalkboard they used to indicate the meal of the day.
First the chef was going to have to make two other special sauces that he'd eventually combine with a few other ingredients to make the final quite unique sauce. Even though it was a rather involved process, learning new recipes was one of the only activities that actually brought Orin any degree of joy these days. So the chef got cooking port, raisins, anchovies, salt, white vinegar, the salt, the snapper, and the rest of the ingredients he'd need later on. Placing those down, Orin walked over to their oregano plants, placed on a windowsill along with the other potted herbs The Almond Blossom kept in order to have fresh spices whenever necessary. Taking a bit of soil between his fingers, Orin decided that it was a bit dry, and watered the plant. That task done, the chef pinched off the leaves necessary, then went back to his work station. First Orin collected two pots. Water went into one and the port went into the other. In the pot with water he added the required amounts of salt, white vinegar, anchovies, and the oregano he'd just picked. That was going to end up being something called liquamen. He put raisins in with the port for the passum sauce, then took both pots over to the stove and left them uncovered. He was supposed to reduce them both by half, so he placed them on a relatively hot part of the stove.
Orin knew that the wine would come to a boil more quickly than the water, and reduce more quickly as well, so even he would have to keep an eye on the pots with their differential cooking times. For now, though, Orin took up the snapper and a knife. He was ready to begin cutting fillets, even as the aromatic smell of the sauces started wafting through the kitchen, making the entire staff take notice.