Activities through 1-2-22

Holidays are nutz…. but we survived into 2022! Wish you all a healthy, happy and prosperous 2022!

Project Day is now open for in-person meet-ups as well as in the Virtual Realm, but will only be online during Anja and Loren’s annual vacation! Potluck this month will be Virtual and Real-World! Herbs Workshop and Sewing are on hold due to vacation. Masks required. When will the rest of these open up in person? We’ll keep right on with the virtual ones side-by-side with the actual.

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, doing incense
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – 1/16
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Finished bookmarks – The 2nd one went from blank to complete in one day…

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Events

JAN 7, 2022 AT 2 PM – JAN 9, 2022 AT 12 PM – An Tir 12th Night 2022 – DoubleTree by Hilton Hotel Seattle Airport – Tickets book.passkey.com/go/SCA22 – We welcome An Tir and the Known World to the celebration of our Crown and Kingdom. This grand celebration will be hosted by the Baronies of Wyewood and Madrone, on January 7th-9th, 2022 at the Double Tree by Hilton at Seattle Airport.
We are pleased to announce that room reservations are now open for An Tir 12th Night 2022. This grand celebration will be hosted by the baronies of Wyewood and Madrone, on January 7th-9th, at the Double Tree by Hilton at Seattle Airport. Our room rates are available for the 6th and 10th as well should you opt for a longer stay. The parking cost is contracted to be 50% off their daily rate, which at one time was $32 but may change before our event, thus an additional cost of $16/day per vehicle parked. Please understand this is an airport hotel, that dictates the parking market. You may reserve online with this link: https://book.passkey.com/go/SCA22You may also reserve by phone. Please call toll free (800) 222-8733. Reference the group code: SCR, or the group name: SCA 12th Night

SATURDAY, JANUARY 15, 2022, 9AM–7PM – Adiantum Mid-Winter’s Feast – The Long Tom Grange – Event by Barony of Adiantum and Nái Martyn
Public · Anyone on or off Facebook
Event Main Contact (Event Steward): Naible Martyn
Event site: Long Tom Grange, 25823 Ferguson Junction City, OR 97448
This is a Level 2: Branch Event where no Kingdom or Principality business is expected to be conducted event.
Join their Excellencies of Adiantum for a Midwinter Feast & Revel. It has been a long dark winter, but we are in this together. Let there be light, laughter, music and revelry.
All attendees will either show proof of full vaccination or show proof of testing within 72 hours of the activities pursuant to the Society’s Policy dated September 25, 2021.
“Although the SCA complies with all applicable laws to ensure the health and safety of our event participants, we cannot eliminate the risk of exposure to infectious diseases during in-person events. By participating in the in-person events of the SCA, you acknowledge and accept the potential risks. You agree to take any additional steps to protect your own health and safety and those under your control as you believe to be necessary.

March 11-13th, 2022 The West Coast Culinary Symposium is coming to Caid. It is a full weekend up at a Camp Wrightwood of culinary classes, hands on workshops, lectures and all things food (and drink). People from all parts of the Knowne World, from beginners to advanced cooks, travel to enjoy being around like-minded foodies and to geek out about historical cooking. All are welcome and encouraged to come and enjoy the event! Registration for this event is currently happening with early registration discounts up until January 3rd, 2022. All those that are wanting to either reserve a bed for the weekend or day trip, need to please register in advance. Registration link to Google Form: https://forms.gle/n2mDJbFihKLBoMAG6If you are wanting more details and updates on this event, please check out the FB event and add yourself to it as interested. FB Event link: https://fb.me/e/S6hsNi2N Hope to see you all there!

Early Week – Nothing much going on, just ongoing projects.

Cookery – Pretzel rod swords are written up. Čočky (lentil stew) made for New Year’s. Pickled herring purchased for the same.

Slaneček ve víně – herring pickled in wine

Connate and the Great British Quince-Off – https://modernmedievalcuisine.com/2021/12/12/connate-and-the-great-british-quince-off/

Cake – https://separatedbyacommonlanguage.blogspot.com/2021/12/cake.html

Sewing – Still bookmarks and rag doll.

Colors of Silk Thread for 16th Century Embroidery – Lynne Fairchild – Recently at a historical reenactment event, I was asked what colors were historically accurate for silk thread on European embroidery in the 16th century. Follow along as I review different colors used, as well as what colors were used on which items.
Blackwork embroidery is also known as double-running stitch or Holbein stitch. Historically, it was typically found as black silk thread embroidered on white linen in a reversible stitch.

Making Christmas, Part 1: Houppelandes – The Singer Sews – I make opulent medieval Christmas robes for myself and my husband using a pattern modeled after an extant 14th century garment.

Making Christmas, Part 2: Accessories – The Singer Sews – My Best Beloved and I make accessories to round out our Father and Mother Christmas personas!

Sundials, etc. – Finished getting hardware onto several bookmarks

Herb Bunch – After the snow we had freezing temps. The peas look awfully sad…. Most of the other things are doing fine and we planted more veg ends.

German winter beer radishes and black spanish radishes – Mistress Eleanor de Bolton

Project Day – Anja embroidered and Loren did bookmarks (in Sewing, above)

Arlys – “The following is what happens when you take a perfectly nice and new to you pattern and manage to drop a stitch, thus turning a diaper into a frog. … ribbit. WIP”

Helen Louise – Just finished hand quilting my honorary Grandmother’s quilt top that she gave me in the late 1980s… so glad to finally have time to finish these 30 year old projects.

Isabeau – We’re here at the auto shop fussing with putting things in their new space.

Feast Planning – On hold until all comments are in.

Recipes

A first subtlety! Especially for those who say, “I can’t cook!”

Pretzel swords made from pretzel rods, giant gummy lifesavers, and melting chocolate – These are pretty easy. I’ve written out the directions as completely as I can for someone who has never done something like this, complete with (current to 1/22) links to products, so you can see what you’re looking for.

12 pretzel rods – https://www.amazon.com/Better-Made-baked-pretzels-12-oz/dp/B008A8LAHQ/ref=sr_1_9
12 Gummy Lifesavers – https://www.amazon.com/dp/B008U5RK0A/
1 package Wilton’s Candy Melts – https://www.amazon.com/Wilton-Candy-Melts-White-340g/dp/B07GX697WB/ref=sr_1_11 Lots more colors available
Or get only plain white candy melts and buy gel paste colors (not liquid food coloring…. PASTE) https://www.amazon.com/Wilton-Concentrated-Baking-Decorating-Rainbow/dp/B00SJ685YK/ref=sr_1_7

Equipment

Fairly flat plate
Microwavable bowl or glass measuring cup, 1 qt.
Waxed paper, bakers’ parchment or aluminum foil
Stirrer

Method

Lay everything out so you can see what you’re doing.
Spread your waxed paper/foil out on the table for a drying surface.
Examine the pretzel rods and set aside any that are cracked.
Read the instructions on the candy melt bag carefully, twice, and set things out in that order….
As per instructions nuke the candy melts and stir.
Run the plate under hot water and dry.
Pour liquid melts into the plate and quickly start rolling one end of the pretzel rods in the melt. Do this by setting the end that you want uncovered on the edge of the plate with the long part in/on the “melt” and twist between your fingers until that end is covered.
Set on the drying surface and quickly do as many as you can before the melts harden.
If you’re not done, pry the melts from the plate back into the bowl and re-melt. Stir well then repeat from 5-8.
If they’re taking longer to harden up than you like you can set them in the fridge for 15 minutes or the freezer for 5.
Warm the gummy in your hands and gently slide it onto the pretzel rod until it covers the join between the melts and the bare rod.
Let cool and store air-tight.

PDF version –

Pretzel swords made from pretzel rods

Peggy Vlach found these gargoyles who overindulged on New Year’s

Miscellaneous pix – 12 Knights of Christmas

Music – Sellenger’s Round with 3rd day words (mostly about mince pie!) These folks have a whacking lot of other music for the season up on their YouTube page! – https://www.youtube.com/c/Passamezzomusic/videos

Passamezzo: A Carol for St John’s Day – Sellenger’s Round – (27th December) – a 17th Century ballad about mince pies. – From New Carrolls for this Merry Time of Christmas, 1661
Michael Palmer: tenor
Eleanor Cramer: bass viol
Robin Jeffrey: lute
Alison Kinder: recorder

from Passamezzo’s CD Old Christmas Returned – https://passamezzo.bandcamp.com/album/old-christmas-returned
In honour of Saint John we thus do keep good Christmas cheer;
And he that comes to dine with us, I think he need not spare.
The butcher he hath killed good beef, the caterer brings it in;
But Christmas pies are still the chief if that I durst begin.
Our bacon hogs are full and fat to make us brawn and souse;
Full well may I reject thereat to see them in the house
But yet the minced pie it is that sets my teeth on water;
Good mistress, let me have a bit, for I do long thereafter.
And I will fetch your water in to brew and bake withal,
Your love and favour still to win when as you please to call.
Then grant me, dame your love and leave to taste your pie-meat here;
It is the best in my conceit of all your Christmas-cheer.
The cloves and mace and gallant plums that here on heaps do lie,
And prunes as big as both my thumbs, enticeth much mine eye.
Oh, let me eat my belly-full of your good Christmas-pie;
Except thereat I have a pull, I think I sure shall die.

Passamezzo: They that in Ships unto the Sea down go – Music and the Mayflower – Passamezzo – Music, words and song to mark the 400th anniversary of the sailing of the Mayflower.

In 1620 a ship named the Mayflower left England for the New World.
This much is well known. What is perhaps less well known is that some of the passengers carried music books and instruments with them.
This talk aims to recreate the world of those on board ship.
There are psalms, lute songs and ballads, all taken from books believed to have been in the library of Elder William Brewster. Also music for mariners and merchants; and songs describing tobacco and other wonders of the New World.
Includes works by Richard Allison, Thomas Campion, John Dowland and Tobias Hume.