on Grigovian bread

Much talk can be mustered and rumors be spread about how Grigovians cherish their bread. They like it in daytime and when it is night, they like when it's crispy, when not baked quite right. They'll eat it for breakfast, for lunch and din-dins, for “If there's bread baking then everyone wins.” When baked in an oven its smell will arouse the passions of all nearby gathering crowds, when given out freely to all passersby there won't be one single eye-socket left dry. It's made from just one or two ingredients, among them sage, thyme, and leaves from healing plants, that then get mixed into a base of nut flour, that's then left to sit for at least fourteen hours. “The hotter the better,” is what most cooks say, but some still prefer the more old-fashioned way of keeping the oven at much lower temps and opening up just its lower-most vents. So strong is this powerful, life-giving bread that some have accused it of waking the dead, like back when a woman who'd been gone a week did smell it and suddenly get rosy cheeks. While much can be said for it words won't suffice, the smell of it strongly one's nostrils entice, the feel of it lingers and sours the tongue – for ages its praises will surely be sung.

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