The next few days passed in a blur of books, pans, and practice.
Teacher Louis sighed more often now — though I noticed a faint smile always followed.
"Baker," he said one afternoon, watching me stare out the window toward the kitchen courtyard, "I do hope your new passion hasn't completely erased your sense of scholarly duty."
"Of course not, Teacher," I said quickly. "I finished the reading on mana cycles."
He raised an eyebrow. "Oh? Then perhaps you can tell me the principle of mana adaptation in living organisms?"
I froze.
He smirked. "Thought so." Then his voice softened. "Still… I can't say I dislike seeing you so alive. There's value in creation as much as theory."
I hesitated, then smiled. "Teacher, would you… maybe like to try something I made? It's my newest dish."
He blinked. "Me? Eating your food?"
"Yes! It's called an omelet. I think you'll like it."
After a long pause, he exhaled through his nose. "Very well. Surprise me."
---
That evening, I was in the kitchen again. Harven watched with crossed arms as I cracked eggs and whisked them smooth.
"You sure about cooking for your teacher?" he asked. "Scholars can be picky."
"I want to show him what I've been learning," I said simply. "And maybe thank him too."
Harven grunted. "Fair enough. Just don't overcook the eggs this time."
"I won't," I promised.
I sliced the Mandearoz meat thin, sautéed it until fragrant, then added diced greenflare pods and sunbell roots. Once they softened, I poured in the eggs and folded them carefully into a golden crescent.
When Teacher Louis arrived, he eyed the plate warily. "It smells… unexpectedly pleasant."
I handed him a fork. "Please, try it."
He took a bite. The moment the flavor hit his tongue, his eyes widened slightly. "This is… remarkable. Balanced. The seasoning—what did you use?"
"Just salt, pepper, and a bit of cheese," I said proudly.
Harven leaned on the counter, smirking. "He's a natural, that one."
Teacher Louis dabbed his mouth with a napkin, smiling faintly. "Well, Baker, if your essays tasted half this good, I'd have no complaints."
I laughed. "Maybe I'll write them with flavor next time."
---
The next day's study with Harven was something different entirely.
He brought out a tray of dried plants — glowing sprigs, curling leaves, and tiny crystalline buds that pulsed with faint light.
"These," he said, "are mana herbs. They grow where the earth's mana veins are rich. Used right, they change flavor — and more than flavor."
He pointed to each as he explained:
Silverleaf Sage — boosts vitality and steadies the heart.
Flarrow Root — spicy, sharp, wakes the mind.
Moonblossom Dust — soft, sweet, calms mana flow for meditation.
Brindle Fern — smoky-salty, enhances natural taste of meat.
I inhaled deeply — every scent was vivid, alive, like the air before a storm.
"Try this," Harven said, handing me a small pan. "Heat them in oil until they crisp, then crush them into powder. Blending flavors is half the art."
I followed his instructions carefully. As the herbs sizzled, the kitchen filled with a heady aroma — earthy, floral, warm. When I ground them into a fine dust, their color shimmered faintly between gold and green.
"What should I call it?" I asked.
Harven scratched his beard. "Hmph. Every spice deserves a name. You made it — so name it yourself."
I thought for a moment. "Verdant Ember Powder."
He grinned. "A good name. Sounds like something that belongs on a feast table."
---
That evening, I used it.
This time, I diced the Mandearoz venison into cubes, tossed them with a pinch of the Verdant Ember Powder, and sautéed them until golden. The scent was incredible — rich and smoky, with a hint of spice that made my eyes water pleasantly.
For the cheese, I tried something new: Lunavale meltcheese, soft and stretchy like mozzarella, and a sharp Flarehorn shard cheese that reminded me of cheddar. I mixed the two into the omelet as it cooked, letting the blend ooze and bubble.
When dinner was served, Mother, Melody, Teacher Louis, and Harven all joined — though none of them knew what to expect.
I placed the platters on the table. "Tonight's meal," I said with a grin, "is Mandearoz omelet with Verdant Ember seasoning."
They each took a bite.
The room fell silent. Then —
"By the gods," Harven muttered. "That spice—what did you do?"
Teacher Louis's brows lifted. "It's… invigorating. Like the taste itself sharpens the mind."
Mother's eyes shone. "Baker, this might be the best thing you've ever made."
Even Melody, ever composed, looked caught off guard. "It's… addictive," she admitted, taking another bite despite herself.
I smiled shyly. "It's the herbs. I fried and crushed them into powder. They make everything taste alive."
Harven leaned back, laughing heartily. "Ha! You've gone and made your own spice blend already! At this rate, you'll have my job in a month."
Teacher Louis gave a proud little nod. "Well then, Baker… perhaps there is more to study in the kitchen than I realized."
---
That night, after everyone left, I sat by the kitchen hearth, watching the embers flicker.
My fingers still smelled faintly of herbs and smoke. I couldn't stop smiling.
Cooking wasn't just food — it was alchemy. Heat, mana, and care blending into something greater than the sum of its parts.
I opened my notebook again and wrote:
Herbs hold mana. Fire gives life. But it's heart that binds them together.
Then I went and opened up my recipe book and added the recipe.
Real Recipe : Chicken soup.
Prep Time: 15 min
Cook Time: 1 hr 30
Servings: 10
Chicken Soup Ingredients.
These are the simple ingredients you'll need for this chicken soup recipe:
Chicken: This homemade chicken soup starts with a 3-pound whole chicken.
Vegetables: You'll need carrots, celery, and an onion.
• Seasonings: Simply season the soup with salt, pepper, and chicken bouillon granules (if you want).
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (Optional)
Step 1
Gather all ingredients.
Step 2
Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
Step 3
Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
Step 4
Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
Step 5
Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste. (Add until it taste good to you. Its easier to add a bit at a time as too not make it too salty.)
Misc. if you like other vegetables in your soup add them. chicken soup can be very flexible imo. There are many variations of this dish.