Ironreach Dwarves

Bladehelm Tharkil Karrak - famed Adventurer and exile of the noble house of Tharkil. King Tharkil IV - king of the dwarves of Ironreach (deceased) Karrak Tharkil Devon - father of Bladehelm and brother to the king (deceased) King Kalvin - son of Tharkil IV

The naming convention of the noble families of Ironreach is somewhat unusual. Sons take the name of their fathers as well as their own name. In a three part progression, a name of a noble male will typically go <birth name> <family name> <father's name>. So for example, the Adventurer Bladehelm Tharkil Karrak, of House Tharkil, was born to Karrak Tharkil Devon, who in turn was born to Devon Tharkil Bors, etc..

From The Life and Times of Flat Jack Dwarves dig in! An exploration of Dwarven cuisine- In my travels of the north face of the Ironreach range, I had come upon a dwarf fortress known as Deadbody. It was named by the proclamation of its founder that it would only be lost over his dead body. As for why it was built, it was meant to be a bulwark against the frost giants of the chilled plains. As for why I was there? To deliver a message from Mount Galadea and to take in the local cuisine. Dwarves may not be known for their farming and seldom settle above ground, but they use their mines and caves to the fullest to produce all manner of foods. Mushroom tending is a fine supplement to aged cheeses, cured meats, and raising pools of cave fish and shellfish. Their freshwater mussel beds are as ingenious as they are delicious. And while it is true that dwarves don’t really go in for vegetables, their love of potatoes is readily apparent to any who have been to a dwarven beer hall. They tend their own heirloom varieties, the favorite of this fortress being called “mountain gold”. I would also be amiss if I failed to mention this fortress is built under a gigantic salt dome. The ceiling sparkles like distant stars under lamplight, and it flavors the air of the fortress. Salt finds its way into most every dish here, and let the record show the salted pork is particularly good! Though the dwarves of the fortress pride themselves on the defense of their home, they are also quite welcoming to those who wish to trade or have business at the fortress. And what these dwarves prize in much of their trading is good food! Let it be known dwarves have always had a keen eye for value, and what the dwarves of Deadbody value is cooking oil, spices, herbs, and meat. The oil gets used twice over, once to cook and again for light. While dwarves can see in the dark, apparently this is not sufficient to read by. Among their fastidious receipts and records are of course truly ancient traditional recipes. One such recipe is that of Miner’s Pie. It consists of a savory bed of mushrooms laid into a small tin followed by minced and seasoned rat meat (or other meat if available) then topped with a layer of mashed potatoes, topped with oil and then baked at the edge of a forge to provide ample heat while watching it closely. The end result is not unlike a meat pie of sorts. The oil keeps the potatoes moist while seeping through the layers causing different flavors to mix as it goes downwards. This technique is called “the trickle” and the layer of mushrooms at the bottom absorbs these flavors to form what they call the “pay dirt." While the high temperatures do allow for fast cook times, it requires great skill to ensure nothing burns and heat properly penetrates such dense layers, as dwarves need hearty food for the hard work of smelting and mining!