“I’m not sure I’ve ever had seaweed,” said Alfric. “What does it taste like?”
“A little fishy, which is why it goes well with fish,” said Mizuki. “It’s got a very green and, um, watery taste? Hannah made some bread to go with the meal, and it’s got some lakeweed in it too, so hopefully the flavor agrees with everyone. It’s not so much a ‘safe’ meal.”
“Safe in this context meaning something you’ve made before?” asked Verity.
“Um,” said Mizuki. “I’ve made it before but haven’t gotten feedback from
anyone, and it’s not one of my staples. There are some recipes, like my
stew, that I have down to a fine art, and each batch turns out more or
less the same, depending only on the ingredients or what spin I’m
putting on it. But there are
“It’s a high-variance meal,” said Alfric. He grinned at her.
“Well,” said Mizuki. “Yes. But if you’re about to compare dungeoneering to cooking, no thank you.”
“I wouldn’t dream of it,” said Alfric. “If you see some parallels, that’s on you.”
“Oh no,” said Mizuki, pressing a hand against her forehead. “He’s in my mind, making me think thoughts.” She made a pained face. “Variance minimization. Entad allocation. Attack tier pattern vectors.”
“See?” said Alfric. “I knew you were listening.”
“Did any of that mean anything?” asked Mizuki.
“Uh,” said Alfric. “Well, there’s not a lot that you can do to minimize variance. The focus is more on ensuring that you’re prepared for variance and you minimize the impact it has on your dungeon runs. That means bringing along plenty of equipment like axes, ropes, pitons, sacks, ladders, or whatever else.”
“We didn’t bring a ladder, did we?” asked Hannah.
“No, but we will for the third dungeon,” said Alfric. “It can fit in the
stone, which can fit in the book, so it wouldn’t add all that much
weight and serves as a form of insurance. I’m still hoping that we get a
better storage entad, but the book and the stone together get us about
ninety percent there. In terms of how the second dungeon went, I think
we did fairly well on the entads, but they’re support entads that help
with logistics rather than directly helping us do the dungeons.” Alfric
hated to bring it up, but they really
“Oh, the postmortem,” said Mizuki, unprompted. “You’d mentioned it, and I think we can do it tonight. After dinner works for me? I’m fairly sure that none of you have plans.”
“Works for me,” said Verity.
“Me too,” said Hannah.
“Mmm,” said Isra, in a way that seemed like assent.
“Verity?” asked Alfric. “You’re not playing at the Fig and Gristle tonight? We can work around that.”
Verity very briefly looked at Mizuki, who gave a minute shake of her head. “No,” she said. “I’m taking a night off from that and would have wanted to arrange it ahead of time anyhow.”
“What’s going on?” asked Alfric. He looked between them.
“Mizuki felt bad,” said Isra. “She was thinking of something to cheer you up and settled on either a postmortem or dungeon school. Or both.”
“I don’t know that I need cheering up,” said Alfric.
“From the Lola thing?” asked Mizuki.
“Ah,” said Alfric. “Yeah. Well, I really appreciate it. I’m not sure what dungeon school would be though.”
“You know,” said Mizuki. “Like, you just tell us all the things we need to know about what dungeons are like, or something.”
“The problem is that there’s a lot,” said Alfric. “But I’ll do my best to distill it down, and we can have something like a class on dungeons, if that’s what you want.”
“I want to be better at this dungeons thing,” said Mizuki. “And I
thought it would make you happy to have a postmortem
“Well, either way,” said Alfric, “I really do appreciate the gesture and the willingness. There’s a lot that people find boring, and yes, postmortems and training tend to be a part of that. But that can wait until after we’ve had dinner, and there are other things to talk about.”
“Like Verity’s cartier?” asked Mizuki.
“I’m hoping the subject has been exhausted,” said Verity.
“Or cooking,” said Alfric. “Or the garden, or other things.”
“Sounds great,” said Mizuki. “Fish is done, vegetables are too, and we’ve got bread with butter, so I think we’re ready to eat.”