The Worlds of Katherine Kurtz

There doesn't seem to be a way to link attached photos to a post anymore (at least that I can find on my phone), so I can't attach an image of those details from the map, but I'll just add to what Nezz says by adding that there is a gap in the city walls where the hill is, but that side of the city is also protected by the hill being on the Eirian near the confluence of the Eirian and Molling Rivers, at a part of the Eirian that is wider than the castle itself, so it would likely be very difficult for an attacker to cross the swift river currents and scale the steep hill to the base of the curtain wall while the castle defenders are raining arrows or stones down on them. I don't think a siege engine would have the necessary range to throw stones across the river and uphill over the castle walls with great success either. (Though in my latest story, they tried anyway.)

Quote from: tmcd on June 13, 2025, 06:40:14 PM...whether Rhemuth Castle is part of the city walls, so a royal force could march in or out through a castle gate, or more inside the city, where they'd have to move down a city street or three.

What I see on the map is that the castle and St. Hilary's sit on a hill at the west side of the city, and the hill bumps up against the Eirian river. The little paths from off the hill go into the city, although there are city gates close by. One of the little paths leads directly to the southwest city gate.

I saw a reference in a post to there being a map of Rhemuth on a poster map of the Eleven Kingdoms. Is there an image of it available? Specifically, I'm wondering whether Rhemuth Castle is part of the city walls, so a royal force could march in or out through a castle gate, or more inside the city, where they'd have to move down a city street or three.

I found a second hardcover Codex with a slipcover and am willing to sell one without the slipcover - #196 in very good condition. Looking for the $100 I paid for it.

My one experience with Russian Caravan tea was a bit disappointing. Maybe it was just the brand I had, or perhaps it was because I was already accustomed to several different brands of Lapsang and was expecting the same level of smokiness, but to me the Russian Caravan just tasted like someone might have passed a burning stick briefly over a cup of brown water and called it a day. Lapsang Souchong, on the other hand, to me tastes like the heady woodsy-smoky aroma of a campfire stoked with pine wood.

I also like the sound of Russian Caravan as a tea...

You could probably also use another smoked tea like Russian Caravan, but if smoked tea isn't available, I wouldn't go overboard with the Liquid Smoke.  When Evie said "a few drops," she means just a few, maybe an eighth of a teaspoon at most.

(Unless you really like smoky flavours in your food, I guess.  )

The Lapsang Souchong gives the dish a nice underlying smokiness. I suppose if you couldn't get your hands on that type of tea, a few drops of Liquid Smoke might work, but it wouldn't be the same.

I'm very, very intrigued here... This sounds wonderful!

@Evie gave me this recipe ages ago, and I finally cooked it a week or so ago. It is really yummy! I do recommend using the red wine; it's not required but it adds a nice depth of flavour.

Incidentally, if you have leftovers, pop them in a baking dish, top with mashed potatoes, and bake at 350 degrees F/180 degrees C for 15-20 minutes for a really easy shepherd's pie. (The only reason I had leftovers was that there were only two of us in the house that week, as Ladysmith's ward spent half-term with his grandmother. When the young man [almost 17] is here, leftovers mostly don't happen.    )

Lapsang Souchong Lamb Stew
Ingredients
1-2 tsp (5-10 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 lb/0.5 kg lamb, cut in cubes
1 14-oz (400 g) can of petite, diced tomatoes
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) ground coriander seeds
1 basil leaf
1/2 tsp (2.5 mL) cinnamon
2 tbsp (30 mL) ground lapsang souchong tea leaves
2/3 cup (160 mL) red wine (optional)
2 large, sliced carrots
1 14-oz (400 g) can garbanzo beans, drained
sea salt
pepper
couscous

Directions
In a large heavy-bottomed pot over medium-high heat, heat oil until shimmering. Add onions, garlic, and lamb and sauté for 5-10 minutes, until onions are soft and well-browned and lamb is lightly browned on all sides. Grind tea leaves in a mortar. Add spices, tea, can of undrained tomatoes, and red wine (if using) and reduce heat to medium. Cook together until nice sauce forms in pan - about 15 minutes. Add carrots and garbanzo beans and cook until carrots are tender, about 10-15 minutes. Add salt and pepper to taste before serving. Serve over couscous. Can add pine nuts to cooked couscous depending on your taste.