Orkvren (P.R.E)


3rd Level Monster
Tropical, sub-tropical or temperate jungles/swamps
Activity Cycle:
Average (8-10)
Alignment: Chaotic Evil
Number Appearing: 1-8 (1d8)
Armor Class:
5 or (2e: 5)
Movement: 10 Sw 8
Hit Dice: 3+1 (25 hit-points)
THACO: 18 (base)
Number of Attacks: 2
1d6/1d4 or by weapon
Special Attacks: Nil
Special Defenses: Nil
Magic Resistance:
Size: M (6’5 -7′ tall)
Morale: Elite (14)
Treasure: Individual O (Lair D)
XP Value: 85

*Indicates a P.R.E add on for additional information, new rules or edition conversion.

Initiative/SF:* +8
Abilities:* Str 14, Dex 15, Con 16, Int 8, Wis 10, Cha 4
Base Attack/Grapple:* +3/+1
Space/Reach:* 7ft./7ft.
Saves:* Mgt+1, Fort +2, Ref +1, Itel-1, Will +0, Alr -3
Skills:* Spot (wis +1), Swim (str +1), Listen (wis +1), Tracking (wis +1)


Known as skógrnaðr “forest serpent” by locals, the Orkvren are a barbaric tribal race of reptilian-like creatures who’s origins are clouded in secrecy. They are thought to be the result of dark magic’s gone wrong, producing a cross breed of Lizardman and Orc, with the cunning and tribal instincts of both these species. Whether this being true or not has never been disproved.

Orkvren are savage of mind and of battle and raid the countryside in the least domesticated areas. They are devilish humanoids that thrive through scavenging, ambushing, fishing and foraging.
Adult Orkvren stand between 6 ½ to 7 feet in height, weighing anywhere from 180 to 250 pounds. Skin tones range from light green to yellowish brown and their skin have small contusions of all sorts and sizes. Their tails are equally marred and have hard leatherlike scales abound averaging 3 to 5 feet long. Males are nearly impossible to distinguish from females without close inspection. Orkvren usually clad themselves in tribal garb including bones, strings, paint, furs and feathers and various other barbaric ornaments. Orkvren speak their own language as well as Lizardman and Orcish..


When in combat, Orkvren fight fiercely and without mercy, yet are unstructured in their attacks and simply engage their enemies with a death to all mentality. If they out number their opponents, they will tend toward frontal assaults and swarm attacks, while if outnumbered or simply outclassed they will ambush or encompass their enemies. If defending their tribe or village, usually snares, pitfalls, sudden and decisive ambushes are all favored tactics. A lone Orkvren will fight just as savagely in melee combat as their counterpart lizard men, but do not wary or become distracted by food (such as slain opponents) and or simple treasures, they tend to act more like their orcish brethren and wait until combat is over to bask in the glory of victory. Orkvren are not interested in slaves and unlike Lizardmen, they will simply kill every living thing which stand before them.

For every 8 Orkvren encountered, there will be a tribal leader with maximum of 50 hit points and a 50% chance for a shaman with 4 Hit Dice and the abilities of a 4th-level druid. If the Orkvren’s tribal village is encountered, each tribe will also have a chieftain leader of 8 Hit Dice, with two or more lesser chieftain with 5 Hit Dice, and up to 4 shaman or shaman warriors (see Ankhur classes) of either 4 or 5 Hit Dice. Any extremely large village with usually have a grand shaman of 7 Hit Dice and will function to that of a 7th level druid.

Orkvren Society

Orkvren are typically found in dark, dank jungles and places that best hide their civilizations from any outsiders. A Orkvren tribe rarely hosts more then 80 individuals, including all shaman, women-folk, shaman warriors and leaders. Unlike Lizardmen, Orkvren rarely make a pact with another Orkvren tribe and will attack and defend against such adversaries in much the same fashion as any other invader. Orkvren are omnivorous, but prefer raw meat to most other foods, especially fresh meat or those they have just slain in battle. Often the corpses of the fallen are taken back to their lair where the Orkvren devour the dead and drench themselves in their victims blood.


Orkvren have few natural enemies and tend to ward of any more powerful creatures quite easily with their bountiful fires, loud noises and erratic ceremonies. They prey on whomever pass within their lands and will often raid small nearby cities. Orkvren give birth like that of their Orcish cousins, but breed at a much slower rate, more closely to that of humans, sometimes even a longer gestation period is required. Orkvren meat and skin is simply inedible, having hard scales and crustaceans across their bodies and a nasty odor to boot. One could only do their best to not vomit from the stench.

Written and designed by Cole Austin, All artwork is copyright © by the original artist, 2010

Cast Iron Elk Burgers

Out here, in the Southwest, Venison (deer) and Elk are plentiful; hunters bring their kills into the local meat processors to package it up into steaks, bologna, ground for burgers, cubed for stews, jerky and more. Venison has a gamier flavor, so letting it marinade in a little red wine vinegar will cut that flavor. Elk is very lean, so adding ground beef to a Elk burger mixture will give it the added fat it needs to cook properly and not dry out.

While the below recipe was made indoors; it can easily be cooked out on an open camp fire.

Cast Iron Skillet Elk Burgers


3/4 lb ground Elk meat
1/4 lb lean ground beef
1 cup diced tomatoes
1/4 tsp each sea salt, ground black pepper, garlic powder and chili powder
3 Tbsp butter
1 medium red onion, cut into slivers
1 large green bell pepper, cut into slivers


In a medium bowl, mix together the Elk, ground beef, tomatoes and seasonings. Form 4 patties which will be one inch thick.

On medium-high heat, melt butter in skillet and put in the onion and bell peppers slivers. Place the patties on top of the vegetables. Cook for 12 minutes on one side, lift up burger, mix vegetables up underneath and flip uncooked side of burger down on vegetables. Do this for each burger and continue to cook for another 12 minutes each. This will allow the vegetables and the meat to caramelize, and the meat will be cooked well, but still juicy.

Remove to plate and let rest 5 minutes before putting on buns. Serve with lettuce, cheese and condiments if desired.

Makes 4 burgers.

~ Lady Winter Wolf ~

Jungle Trolg


Jungle Trolg’s are nasty carnivores found only within dense tropical jungles or sometimes within murky forests. Almost all creatures will avoid direct confrontation with these immense monstrosities as they are unswerving in their mind set for death and chaos. The frame of a Trolg is sturdy and robust, boasting long, powerful arms showcased by sharp tipped fingers. Their mass legs are covered in moss, slime and other wetland ooze and end in large three toed feet. The Trolgs’ hide is thick, green, moss or dark gray in color and typically drenched in old matted flesh, slime and perhaps vines from within the Jungle. The Trolgs’ red eyes can see with 90′ infravision. Trolgs walk upright but hunch forward with drooping shoulders. When running their stride is uneven, yet powerful. Trolgs’ have low dexterity and rarely climb, but will when being badgered or tormented from above. Trolgs’ have poor hearing, but their keen sense of smell is second to none. Their large frames and powerful arms allow them to move through the jungle rather then around it as Trolgs prefer to ambush their prey. Trolgs have no language of their own, they only speak a guttural mishmash of giant, orc, and hobgoblin.

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Baking with Bacon.

That’s right, I said baking with bacon. Watch any cooking show and bacon is going to come up in regards to dessert; seems to be one of the newest fads in the food industry. Well, my schtick concerns adventures with food, so I decided to give my Kitchen Aid mixer a whirl in the world of bacon.

First I’m posting a recipe for making candied bacon which can be used for decorating baked goods or just eaten on its own for a snack. It is sweet! Next will be a recipe that is primarily for cupcakes, but can be baked into a cake also.

Candied Bacon

1 lb regular bacon
½ cup sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon

In a large nonstick skillet, on high heat, cook the bacon until it is browned, but still flexible; drain on paper towels.

Drain grease from skillet, set heat on low; place bacon, in one layer, into skillet. First sprinkle sugar over the bacon, then the vanilla and finally the cinnamon. Let the bacon cook for 10 minutes before turning over and let cook an additional 5 minutes.

Remove the bacon to a wire rack (paper towels under the rack to catch drippings) and let it air cool for 30 minutes before snacking on, or using for garnish on baked goods.

Alternative: instead of ground cinnamon, use ½ Tbsp of ground chipotle powder.


Chocolate Bacon Cupcakes

1 1/3 cups all-purpose flour
¼ tsp baking soda
2 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 Tbsp unsalted butter, softened
1 ½ cups sugar
6 egg yolks
1 cup milk
½ lb regular uncooked bacon, chopped

Preheat oven to 350F; line muffin tins with paper liners.

In a large bowl, sift together flour, baking soda and powder, cocoa powder and salt; set aside.

In another bowl, cream together butter and sugar until light and fluffy; beat in the egg yolks one at a time. Mix in half the dry ingredients with half the milk; when well incorporated, repeat with remaining dry ingredients and milk.

Add in the bacon and mix well with spoon, not mixer. Fill each paper liner 2/3 with the batter; bake for 20-25 minutes; check for doneness by inserting toothpick in center; cupcakes are done if it comes out clean. Let cupcakes cool before removing from tins and frosting.

Makes 16 cupcakes.

Alternative: divide batter in half between 2-8 inch cake pans which were sprayed with nonstick baking spray. Bake time will be the same as for the cupcakes.

Topping: Vanilla frosting works best with a garnish of candied bacon.

…can’t forget the frosting!!!

Vanilla Frosting

1/3 cup unsalted butter, softened
3 ½ cups confectioners’ sugar
2 tsp vanilla extract
2 Tbsp cold milk

In a large bowl, beat the butter and sugar together until fluffy; add in extract and milk, continue to beat until smooth and spreadable.

Makes enough for 12 – 16 cupcakes depending upon how much is spread on each cupcake. To make enough to cover the top, sides and in-between 2-8 inch cakes, double the recipe.

~ Lady Winter Wolf ~

Briskets and Gravy with a side of Funeral Potatoes

Having my own food blog, Food Adventures of a Comfort Cook, I’m always looking for ways to redo a recipe, find other ways of making a dish, or just concocting something new. My success rate is around 99% and the 1% is just never spoken about…yeah, complete failures I’d rather forget about.

One recipe that I came up with centered around the beef brisket. Being winter, I just wasn’t in the mood to get the smoker and grill up and working, but wanted brisket for dinner. The trusty crock pot came to the rescue; not only did it cook a brisket perfectly, but made the most awesome gravy to go with it. As a side dish, I baked up a batch of what is called here in Utah, “Funeral Potatoes”. Why that name? I was informed that it’s a dish that appears at most after funeral gatherings, so hence the name.

So here are my two recipes and I’m sure you won’t be disappointed with either one.

Crock Pot Beef Brisket and Gravy


4-5 lb beef brisket, trimmed of fat
½ cup all purpose rub
1 (10.5 oz) can French onion soup plus ½ can water
1 (14.5 oz) can diced tomatoes with green chilies – mild
1 ½ Tbsp minced garlic
4 Tbsp flour


Thoroughly coat, and massage in, all sides of brisket with rub; place in airtight plastic container or bag and refrigerate overnight.

Set 6 qt crock pot on low; spray inside with nonstick cooking spray. Place soup, water, tomatoes and garlic in crock pot; whisk in flour until incorporated well. Immerse brisket into liquid, cover and cook for 8 hours.

Remove brisket to rest before slicing. Set crock pot to high; using an immersion blender in the crock pot, or placing liquid into stand blender, puree tomatoes and onions. Let pureed liquid cook for 15 minutes to thicken. Serve over sliced brisket; also good for a gravy over mashed potatoes and/or biscuits.

Makes 8-10 servings.


Funeral Potatoes – It’s a Utah thing


7 medium potatoes (Yukon Gold or Russet)
½ cup butter, plus 8 additional ½ Tbsp pieces
1 can Cream of Chicken soup, family size
½ can milk
1/3 cup onion, minced
1 ½ cups cheddar cheese, grated
1 pint sour cream
¼ tsp salt
½ tsp ground black pepper
Corn flakes
*optional: real bacon bits


Boil potatoes, skin on, till fork tender (slightly firm); let cook, peel off skin and grate.
In a large saucepan, combine cup of butter, soup and milk, on medium heat, till hot; do not bring to boil. Whish in onion, cheese, sour cream, salt and pepper till smooth.

In a 9 x 13 baking dish (spray with non-stick spray), layer potatoes then sauce (there will be 3 layers of each). Top with an even layer of corn flakes; dot with the 8-1/2 Tbsp of butter. Cover with plastic wrap; refrigerate overnight.

Next day, preheat oven to 350F. Bake, covered with foil, for 45 minutes; uncover and bake an additional 15 minutes. Let rest for 15 minutes before serving.

Makes 8-10 servings.

Note: if you don’t have corn flakes on hand or just want something different, put a layer of shredded sharp cheddar cheese on top instead.

~ Lady Winter Wolf ~

New AD&D Blog Site!

Welcome to PADnD.com’s new blog site. As before, Jenara and Lady Winter Wolf head up this operation, but we are looking for more talented D&D bloggers. So if you have extensive D&D wisdom or have a large amount of general D&D knowledge, game experience or just want to contribute to this site in general… please contact us on the main site at http://www.padnd.com and let us know who you are and what you want to do for us.

Enjoy the new site everyone!