Food
Dutch food is scarce after the Great Flood and the Double Dutch War. Hunger is a common problem, starvation the cause of death for many inhabitants. Nevertheless, there are some sources of food left:Snert: The famous frysian Pea soup is still cooked in the rural areas where there are still plenty of vegetables, herbs, peas and sources of meat to chop into the soup.
Potatoes: Hard to hunt, but still a great meal, cooked, baked or fried. When fried as roughly cut pieces, they are called fries. Any recipe involves a lot of mayonnaise. (see picture)
Rye bread: Rye is the only kind of wheat growing in Holland and it makes an excellent dark kind of bread. It’s bread of the kind that never ends...
Cheese: of course, cheese is common on the Dutch table. There are all kinds of cheese, old and young, with herbs or not, with extra life on it or not... As a rule, cheese stays edible until it walks away.Tulip bulbs: raw or toasted slices, the tulip bulb has become the national food for the common people.
Rat: the rats terrorising society are also a source of food. Killed and well grilled, they are delicious to the starving. (see also: Living... things)
Two basic drinks form the daily source of wet nutrition in Holland. Of course, drinking water would be do-it-yourself euthanasia (and you have to pay tax for that) so the Dutch do it with Jajem and beer. Jajem comes traditionally from Black Jajem City, and has over 40% alcohol in it. It serves well as ingredient for a Molotov cocktail. Beer comes from many places, but Sweetwood produces the best. Beer is sold in green cans.
The rich Dutchmen have dinner outdoors at Le Faye Beau, which is a restaurant that servers all above mentioned food and more in a traditional surrounding.