A plain, splintered wooden serving tray displays a modest but hearty adventurer’s meal. Thick-cut steaks rest at one end, lightly charred and still glistening with fat. Next to them, several slices of pink ham are neatly fanned out, their edges browned. Golden-baked chicken legs sit in tidy pairs, seasoned simply. Alongside the meats, roasted onions are halved and softened, their skins peeling slightly. Crisp apples and small clusters of grapes are evenly spaced for easy grabbing. Wedges of crumbly cheese and rough-cut loaves of coarse brown bread complete the fare. Each item is spaced apart, presented simply, with no garnish or flair—just practical, filling food for the road.

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