The winter wheat produced by the Pelennor Fields was tiny and yellowish in appearance, unlike the full, fat wheat from other places. Comparing the two, the former was like an undeveloped brat with snot running down her face, while the latter was like a sexy, curvy woman overflowing with seductive charm.
But of course, that was only in appearance.
There was a reason the winter wheat of the Pelennor Fields was called "Pelennor Gold" by the common folk. Boil three parts of the wheat with seven parts of water in a large pot, then let it simmer for an hour, and one would get a porridge that was golden and thick. The surface of the porridge would even be coated with something that was like a layer of grease. Of course, it was not oily at all and was instead smooth to the tongue.
