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　Beside the entrance, the king’s armor stood sentry; a suit of forestgreen plate, its fittings chased with gold, the helm crowned by a great rack of golden antlers. The steel was polished to such a high sheen that she could see her reflection in the breastplate, gazing back at her as if from the bottom of a deep green pond. The face of a drowned woman, Catelyn thought. Can you drown in grief? She turned away sharply, angry with her own frailty. She had no time for the luxury of self-pity. She must wash the dust from her hair and change into a gown more fitting for a king’s feast.
　　Ser Wendel Manderly, Lucas Blackwood, Ser Perwyn Frey, and the rest of her highborn companions accompanied her to the castle. The great hall of Lord Caswell’s keep was great only by courtesy, yet room was found on the crowded benches for Catelyn’s men, amidst Renly’s own knights. Catelyn was assigned a place on the dais between red-faced Lord Mathis Rowan and genial Ser Jon Fossoway of the green-apple Fossoways. Ser Jon made jests, while Lord Mathis inquired politely after the health of her father, brother, and children.
　　Brienne of Tarth had been seated at the far end of the high table. She did not gown herself as a lady, but chose a knight’s finery instead, a velvet doublet quartered rose-and-azure, breeches and boots and a finetooled swordbelt, her new rainbow cloak flowing down her back. No garb could disguise her plainness, though; the huge freckled hands, the wide flat face, the thrust of her teeth. Out of armor, her body seemed ungainly, broad of hip and thick of limb, with hunched muscular shoulders but no bosom to speak of. And it was clear from her every action that Brienne knew it, and suffered for it. She spoke only in answer, and seldom lifted her gaze from her food.
　　Of food there was plenty. The war had not touched the fabled bounty of Highgarden. While singers sang and tumblers tumbled, they began with pears poached in wine, and went on to tiny savory fish rolled in salt and cooked crisp, and capons stuffed with onions and mushrooms. There were great loaves of brown bread, mounds of turnips and sweetcorn and pease, immense hams and roast geese and trenchers dripping full of venison stewed with beer and barley. For the sweet, Lord Caswell’s servants brought down trays of pastries from his castle kitchens, cream swans and spun-sugar unicorns, lemon cakes in the shape of roses, spiced honey biscuits and blackberry tarts, apple crisps and wheels of buttery cheese.

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