Dear readers!

Welcome to Ore and Recipes — the newspaper that will prove that even an iron mine owner has a sense of taste! We may not have learned how to turn ore into a proper meal yet, but we certainly know how to mine it by the ton. That means we’re already halfway to success!

In our issues, you’ll find simple everyday recipes, tips for saving money on groceries, unusual culinary experiments, and thoughts on how to feed your family without having to sell your own mine to pay for it.

We’ll cook with whatever we have on hand, look for new ways to add variety to a modest diet, and prove that even the simplest potato can become a true delicacy — especially if you imagine how much hard work went into extracting it. Although, wait a minute… potatoes aren’t mined. Not yet, anyway.

Recipe of the Issue: The Thrifty Miner’s Soup

Ingredients:

  • 2 potatoes;

  • 1 onion;

  • 1 liter of water;

  • salt to taste and according to your financial situation;

  • iron ore — optional, but strictly for decoration.

Instructions: Boil the potatoes and onion, add salt, and serve hot. Do not put the ore in the pot: despite iron’s high industrial value, its nutritional benefits for humans have yet to be proven. However, if your soup turns out too watery, congratulations — you’ve successfully mastered the art of producing broth at minimal cost!

Our motto: “From the mine to the table! Just make sure you don’t confuse the ore with the potatoes.”

Until next time, dear readers! May your mines turn a profit, your storerooms never run empty, and your lunch cost less than the ingredients used to make it.

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