Nomad cookbook from 2034

 is a shard in.

Location
This shard can be found in the Aldecaldos camp kitchen area, on one of the shelves.

Transcript
Aunt Mary-Lou's juicy opossum roast opossum (the fatter the better!) 3 parsnips 1 celery stalk syn-bacon olive pomace oil Fry opossum and bacon together in oil until crisp, skimming any excess fat. Once browned, remove and set aside meat. Remove outer strings of celery, chop into small pieces and boil in a separate pot. When soft, remove and blend with grated parsnip in pan with remaining oil until you have celery-parsnip mousse. Add meat to a roosting dish, then cover with mousse and bake at medium-high heat for 20 minutes. Remember that opossum pairs best with white turnip salad. Now you're prepared for the next big family dinner with this holiday crowd pleaser! "Say it ain't snake!" soup snake meat (2 types: water snake and rattlesnake) chicken scraps pork bones fish head (optional) various other scraps lemon leaves seasonal or synthetic veggies corn starch fresh ginger, sliced dark soy sauce various spices to taste The most important thing to remember about snake soup is it shouldn't taste like snake. Step 1. Chop everything that needs chopping. Step 2. Chuck everything in a pot and boil for at least 6 hours. Step 3. Add more of anything as needed for taste. Step 4. Stir in corn starch to thicken.