The scent of roasted meats basted in wild thyme, sweet honeycomb, and fermented plum brandy drifted across the stone courtyards, mingling with the crisp pine fragrance of the winter breeze. Massive iron cauldrons hung over open fire-pits, simmering with rich venison stews and root vegetables harvested from the southern greenhouses. Around the perimeter of the bailey, craftsmen had erected colorful silk pavilions where barrel-makers, weavers, and leatherworkers exchanged goods and…
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