Pineapple glazed Moth Snake

The exact origins of the Moth Snake are lost. No one is sure if it was from nature or if some wizard made them. They are sure that at first it was very rare on the continent of Bansopa, until the Shaking of Maldros occurred and changed that. Maldros was one of the largest mountains in the range that run north to south across the continent. It stood tall and proud for uncounted years until according to the Delvers a large aquifer that was located under its eastern half suddenly drained. The large cave that formed when this draining occurred was unstable and the mountain fell. The earth quake could be felt over the entire continent and the rumblings where heard in Narm.

This massive cave in caused a large valley to appear where most of the mountain had been. It formed in to a massive quagmire with shifting island and pools of stagnant water. It is now know as Maldros’s valley and is avoided partly because of the unstable land formations but mostly for the Maldros Midges. The Maldros Midges are an exceptionally large breed of mosquito that thrive in the valley. The Midges form the bases of the local food chain. Millions of birds eat their fill every day and yet do not diminish the population. The birds of course are what allowed the Moth Snake to flourish, it will patiently hover near a tree and then when a small bird passes by it will strike with deadly speed. The moth snake cannot fly on a full belly and sits basking on a rock with its distinctive wings spread. The pattern on the wings is reminiscent of the face of the large cats that roam the mountains and thus scares off most predators.

The small town of Tillopa is located just out of the Maldros Midges flying range. It serves as a resting point before the climb into the mountains for the trade caravans heading to the Delvers city. It is also the main grower of Giant Pineapples a breed that weighs between twenty and thirty pounds when ripe. For the summer harvest feast the make a dish out of Moth Snake filets with a pineapple glaze. This is the recipe that I got from the Inn keepers daughter at the inn.

2 Cups crushed pineapple (in juice not syrup)
1 Cup water with 1 tablespoon of corn starch dissolved in it
½ Cup sherry
1 Cup sugar
The juice of 1 lemon
½ teaspoon ground ginger

- Puree pineapple in blender then pour in to sauce pan
- Add sherry and stir in sugar on mid low heat.
- Add water and lemon juice and ginger
- Let simmer for approximately 15 to 20 minutes on mid low heat.
- Spoon over grilled moth snake filet

If Moth Snake is unavailable try the glaze on alligator tail, chicken, ham, fish, ice cream... just about anything really.

From the diary of Tran Goldenleafe

Visit the home of Talona The Red http://www.freepiratesforhire.com

January 5, 2012: The Epub version of my book is now onsale, also in celebration discounted the price of the paperback for a limited time.

December 8, 2011: My first novel is available for sale on Lulu, also uploaded the 3 recipe stories I edited.

October 3, 2011: Due to the impending publication of my first novel, I will be taking some time off from book 2 to edit all of the stories on here. No dates will be changed unless a significant rewrite occurs and then it will be marked: new date (old date).