Gorean Fruits and Vegetables
Celane Melon: Similar to Urthen honeydew melon, it is served chilled and sliced.
Katch: Foliated leaf vegetable similar to Urthen lettuce.
Kort: A large, brownish, thick-skinned sphere shaped vegetable, usually some six inches in width. The flesh of which is yellowish, fibrous, and heavily seeded. Served Sliced with melted cheese and nutmeg, a fruit of the Tahari.
Tospit: raw or candied, like a sour tangerine, is yellow in color. Small, peach-like fruit that is about the size of a plum. They are bitter, but edible.
Ta-Grapes: big, sweet and seedless grapes, imported from Tyros.
Ram-Berries: small, succulent berries.
Ka-La-Na: fruit much like a pear, usually rendered and distilled into a sweet wine.
Merlot Grapes: seeded grapes, eaten off the vine, or made into wine.
Sul: boiled/sauteed, like a cross between a potato and an onion, a starchy, golden brown, vine borne fruit, tuberous root of the Sul plant,principle ingredient in sullage. Can also be baked, or sliced and fried - similar to a potato, except grows above ground.
Sulledge: baked or pickled, like cabbage.
Rence: a green, similar to ferns or spinach..water plant, the grain is eaten... the stems harvested and pressed into paper or woven into cloth.. The grain may be broiled or ground into a paste..can be fried into a pancake.
Redfruit: Urth tomato. also urthan varieties of onions, peas, carrots.
Sa-Tarna: (grain.. also used to make paga) BREAD freshly baked from sa-tarna grain. Baked in rounded loaves with yeast, or as round, flat loaves similiar to Indian/Afghan breads of baked sa-tarna meal. (incidentally, sa-tarna is literally translated as: "life's daughter". baked goods- muffins, cakes, fruit cobblers, or gridle cakes for breakfast.
Sa-Tarna Gruel: Thick paste of boiled sa-tarna, like porridge. (slave porridge)
Red Olives: These come from the groves of Tyros.
Tur-Pah: An edible tree parasite with curly, red, ovate leaves that grows on the tur tree.
Olives: These are commonly from the city of Tor. They are referred to as Torian Olives.
Kes: a shrub whose salty, blue secondary roots are an ingredient in sullage.
Ale: Gorean Ale is closer to a Honey Lager than to an ale or beer. It is deep in color and traditionally served in a goblet.
Black wine: Earth coffee from seeds imported from Earth and grown in Thentis; traditionally served with red and yellow sugars and bosk milk, in a small cup. The serve is described below.
Bazi tea: an herbal beverage (pekoe, green tea, from seeds imported from Earth?); traditionally served hot & heavily sugared, drunk 3 tiny glasses at a time. The serve is very ceremonial, described below.
Bosk Milk: Milk from the Bosk, it is rich, thick, and sweet.
Chocolate: This is the same as the chocolate of Urth, made from the beans brought back on one of the Voyages of Acquisition. You may find chocolate in higher-class establishments. It is served hot and in a mug.
Ka-la-na: A sweet, strong wine, red or white, made from the grapes of the ka-la-na plants. Some of the best comes from the city of Ar. This drink symbolizes romantic love. It is served, chilled or warm, in a goblet.
Kal-da: A beverage generally served hot from copper kettles. It is cheap Ka-la-na wine mixed with citrus juices, such as tospit and larma, and hot spices. It is cheap and tastes good... until you get to the bottom of the kettle! It is served in a footed bowl.
Mead: made in Torvaldsland from fermented honey; thick and sweet.
Mulled Ka-la-na: Heated ka-la-na, with mulling spices. Usually garnished with a piece of ka-la-na fruit or tospit, served in a goblet.
Sand Kaiila Milk: Milk from the Sand Kaiila. It is reddish and salty and high in ferrous sulfate.
Sa-Tarna Paga: Usually known as paga. It is brewed from the grain of Sa-Tarna and is similar to Urthen whiskey. It symbolizes physical love (lust). It is served in a footed bowl.
Second wine: a sweet beverage, which counteracts the effects of slave wine, making a slave girl fertile; also called breeding wine.
Slave wine: a black, bitter beverage that acts as a contraceptive; its effect is almost instantaneous and lasts for well over a month.
Sul-paga: distilled alcoholic drink made from suls; akin to vodka, served in a footed bowl. It also symbolizes physical love (lust).
Ta-wine: a sweet dry white wine made from ta-grapes; served in a goblet.
Turian-wine: a syrupy, highly sweetened wine common in Turia.
Try not to have more than three or four lines a post, this way the Mistress/Master knows you are not in private with someone else, check and recheck for errors. You must appear sensual, but respectful, graceful and elegant. Many Mistress's/Master's frowns upon macros and popups, it is better if you do not use them. Below are the basics remember to make a serve your own and do NOT steal one from another slave.
Each part of the serve has a function and reason for being in the
serve:
1.Fetching The Drink or Food:this is your opportunity to describe yourself, to paint a mental photograph for all watching, so be descriptive
2.Selecting The Goblet, Mug, Bowl or Platter: again, an opportunity to show the care you take when serving and the joy with which you serve<
3.Delivering The Drink or Food: more descriptions of yourself and your beauty and joyfulness in serving
4.The Nadu Position: describe how gracefully you move to this position and the beauty of your body as you display it for the Master/Mistress's pleasure
5.Touching your Heat:for White silks, this is only done for your Owner or Protector, no one else. For other silks, the choice is yours or your Master's or Mistress's
6.Touching the Slave Belly: shows devotion to serving
7.Touching the Slave Heart: show further devotion and love in your submission
8.Kissing The Rim of Bowl, Goblet, Mug or Platter: display of love and affection and also proof that this food or drink is safe to be consumed by the Master/Mistress being served
9.Head Erect, but Eyes Lowered: shows pride in serving, but also displays your submission
10.Offer of Drink or Food: with upraised arms, over head to show your complete submission to the Master/Mistress being served
11.Return to nadu position: submission is complete with this move, you merely await either release or further orders
Ka-la-na, ta-wine, Turian-wine, and mead (drunk from a drinking horn in Torvaldsland) can be served in goblets. Sa-paga, sul-paga, and kal-da should be served in footed bowls. Blackwine is normally served in a small cup, and Bazi tea in three small glasses.
Blackwine, kal-da, and hot water for Bazi tea are in kettles suspended within the fireplace with ladles hanging nearby for dipping the hot liquids.
Serving Blackwine
Go to the servery and get a platter, upon it place one bowl of red sugars, one bowl of yellow sugars, a small pitcher of bosk milk, a spoon to stir, and a small cup. Go to firepit and fill the cup with blackwine from the kettle with the ladle. Return to the Master/Mistress and set the tray between your thighs or upon the table there. Ask how they wish it prepared.
Second slave is the reference used to mean black
First slave means they want both sugars and bosk milk. Offer the drink up to the Master/Mistress.
The Bazi Tea Ceremony
The Bazi Tea ceremony is a very intricate and lovely ceremony. The drinking of the tea in accordance with the ceremony signifies three stages of life.
The first cup signifies the bitter first fruits of life.
The second cup signifies the contentment of adulthood.
The third signifies the enlightenment that comes with experience and
old age.
The steps involved are quite intricate for the slave. While they are listed below, keep in mind that they are just bare bones steps. As with all serves, the Bazi Tea Ceremony is a reflection of the slave. Take the steps and make them your own.
To perform the ceremony, the slave will do the following:
1. Go to the serving area and place a teapot, three tiny cups and the jar of bazi tealeaves on a tray. Add to the tray small bowls of red sugar and yellow sugar, and a spoon.
2. Go to the firepit and fill the teapot with hot water. Swirl the water around and dump it out, then re-fill it with fresh hot water.
3. Carry the tray to the Master or Mistress. Kneel before them to prepare the tea.
4. Three pinches of bazi tealeaves are placed in each teacup. Pour hot water into each cup and swirl it around.
5. Add one spoon of yellow sugar to the first cup, one spoon of red to the second and one spoon of each to the third cup.
6. Serve each cup individually typing the significance of each as you serve.
A few things to consider when serving.
Botas on Gor are made from cured and tanned verrskin. They are mostly used for carrying liquids while traveling like a canteen from Earth. Consider, if you will, the taste of something kept for any length of time within the cured skin of an animal, especially an alcoholic beverage. They are not used in taverns, and not normally used in more permanent camps. In taverns drinks are kept in casks and/or bottles, and the same is true for more permanent campsites.
For the most part the drinking vessels on Gor are simple; goblets, cups, and bowls of fired and glazed clay, possibly even glass goblets and porcelain or ceramic cups. Bowls might be carved from hardwood and polished well or made of fired clay or ceramic, and Bazi tea glasses are made of simple glass.
Bosk: This animal closely resembles a Yak of Urth, used for many things on Gor. Can be served roasted and sliced, or as steaks. The milk of the bosk is very drinkable and can be used to make cheese and churned for butter.
Deep pit roasted with herbs and spices. Bosk is usually served with slices of kalana and sprinkles of tospit fruit to garnish.
Tabuk: a. One horned Gorean Antelope, a favorite game animal of Goreans and tarns. Usually, a yellow color, tabuks inhabit Ka-la-na thickets and the plains of Gor.
b. A command given to Tarns to let them go hunting..to hunt or to strike what is found...
Tarsk: Formidable six tusked wild boar of Gor's temperate forests. It's meat is considered a delicacy. (Outlaw of Gor P.76)
This meat is roasted. On way to prepare it is stuffed with Suls and Peppers from the City of Tor.
Verr: goat/sheep, steaks and haunches, a bit gamy.
Kaiila: Kaiila tail , grilled.
Tree Urt: possum/wild rat, baked and stuffed.
Vulo: A small pidgeon-like bird. Can be cooked and eaten. The very small eggs are cooked for the breakfast meal by frying them in a large, flat pan. Takes several birds or many eggs to make a meal.
Vulo eggs served poached, fried, boiled and sliced, or pickled with rence.
Corsian Wingfish: Called so for it's ability to "fly" above the waters of Thassa for short distances. It's livers are considered a delicacy.
Dock Eel: (noun): a black freshwater fish, 4' long & weighing 8-10 lbs.; carnivorous; they inhabit the shallow waters around the dock and wharves of river ports.
Marsh Shark: served as filets or shark steaks, or as fin soup.
Tamber Gulf Sorps: raw or baked... like Urthen oysters.
Parsit Fish: a silvery fish with brown stripes.
Sorp: a shellfish, like an oyster.
WingFish: tiny blue salt-water fish with 4 poisonous spines on its dorsal fin; its liver is considered a delicacy.
Salt Thassa Fish: baked/broiled.