House Capuchin Shield2Stuff happens. This week was a good example of when things just don’t go the way you expect them to. We got things done, but the potluck… went sideways and some of the other things we intended to do, also.

As far as we know at the moment, all meetings will be on time this week and on Sunday we’re planning some music. We won’t be baking until Tuesday a week (1/30), since we still need some ingredients.

  • Sewing Night – At Ancient Light, Thursdays, 6-8pm
  • Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
  • Sewing Time – At Ancient Light, Saturdays, 3-5pm
  • Project Day – At Ancient Light, Sundays, Noon to 6pm
  • The single finished piece from Sunday. The drawstring got threaded and a pull added

    Cheese & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.

  • Next Potluck – 3/18

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  and new one here: and number three is here:

Early Week

Loren started the week with another batch of the rye rolls. The recipe makes 12 at time and one gets destroyed to check doneness, so we need a lot of batches. Anja was still home, sewing, sending out feast invites and working on the cookbook.

Cookery – Thursday was Utopenci, pickled sausage. Sounds odd, but it’s a typical Slavic snack. It got done two ways, one with the larger pieces as in:  …and one with 1 inch (approximately) slices. The shop smelled wonderful! It’s not a difficult recipe (and it’s below)

Sewing Time – Thursday – Various pieces done early in the week

…and then a lady brought in a bag of Romney Suffolk wool. It’s carded, clean, gorgeous, and it’s a whole lawn and leaf bag full for $10! omgs…. So we have a good reason to finish mending the spinning wheel and there will be a spinning demo at the feast courtesy of Brandon! Hopefully, he’s going to get Loren started on spinning.

Adiantum’s Mid-Winter Feast – Anja

This was a fun event! It was kinda hard on Loren, since he drove me to Eugene and then hurried back to Waldport to open the shop…and on Isabeau who showed up right at 9pm to pick me up, then snoozed in Newport outside of a friend’s house before heading home in the morning.

I was there pretty early in the event. Loren dropped my boxes off in the classroom and then I set my feast gear up on one of the tables in the feast hall with my basket next to it, since I thought Isabeau might be there earlier than she had a chance to. I sat and talked with various people: to Alan about his lyres, to several others about blackwork and the pieces that I was working on, and to a couple about the toys that I was going to talk about in the class. I also spent lots of time talking up our feast and discussing the research with Marya. I took Yseult/s Skoldenham belt class (I think I horribly mis-spelled that…) and really enjoyed it. I’m going to try some of the braiding today, because everything there was wool.

I got into the classroom not long after Noon, inadvertently booting Ayla 😦 and took my time setting up and sorting things out. I ended up doing the class 3 times over! I had one person who had to leave between 3:30 and 4, another person who did the Women’s March in Eugene, so couldn’t get there until about 3:30, a couple

that took turns with their small person who is only 2yo. (Who ended up adorably crashed out on Dad at the feast, all pink and cream…) …and a number of others involved either in the rapier tourney or other classes or the feast who wandered in and out. A couple of people who couldn’t make it wanted copies of the class handout, too.

I think Alys took this pic, Amy Carpenter. It’s Turk’s back and other folks in the entry hall where her booth was. Pretty sure this is as they were getting ready for the rapier tourney.

…and that was an amazing feast! Far, far too much food, but every single thing was tasty and Nai made me my own piece of chicken, so I could have a main course. …and court, of course, and Antonia won the A&S competition. I got a chance to chat with Turk for a little right as I was leaving, too.

Project Day Potluck – Anja’s take

This whole day went sideways. Everyone that had told me they had planned on coming, got hold of me either late Saturday or Sunday, saying they weren’t going to make it. So I posted on the Facebook group that it wasn’t happening and Stella and Amy never saw the notice! Loren had to go out right when he would have been baking the cabbage rolls, by the original plan, (part of what threw things so far off) to pick up a set of Corning Ware(TM) that I had purchased so that we’d have enough dishes for the feast. We’re still a little short of crock-pots, but I think we’re getting close to having enough, since we’re going to use steam-pans with lids for some of the dishes. I had put off doing the cabbage rolls and other things and put back the cheese, so we ended up having muffins, pretzel bites, utopenci and eventually the sweet & sour cabbage right at the end of the day. The utopenci was determined to not be sour enough, so I made some changes to the recipe. After everyone left I got the cabbage rolls made, (completely forgot to blanch the leaves!) and we took them home to bake. The leaves were tough because of the lack of blanching and a lot of them tore or cracked.

Miscellaneous pix


Álbum: Hespèrion XX : Moyen Âge & Renaissance Artista: Jordi Savall: Hespèrion XX


All kinds of new articles including how to stew a camel, just in case you needed to know…. –

I hope this comes through. Funny! Facebook links, so I don’t know how well these will read if you’re not on there.

…and Guedelon!

Utopenci, Pickled Sausage – By czechcookbook On June 19, 2014

  • Total time: 40 min.
  • Resting in the fridge:
  • With hot liquid 3 days.
  • With cold liquid 7 – 14 days.


  • 3 cups water
  • 1 cup white vinegar
  • plus 1/4 cup balsamic vinegar
  • 1/2 tsp sugar
  • 1 Tbsp salt
  • 1/2 tsp whole peppercorns (or sub 1 tsp prepared horseradish
  • 1 Tbsp whole all spice
  • 4 bay leaves
  • 2 polish klbasa (13 oz each)
  • 1 onion
  • mustard of your choice
  • 2 quart size wide mouth mason jars


  1. Cook pickle broth with spices. (1st 7 ingredients)
  2. Keep broth warm while you prep the rest.
  3. Cut each sausage in 6 or 10 pieces.
  4. Peel if needed.
  5. Split, part-way through.
  6. Put mustard in the split.
  7. Slice onion.
  8. Put a piece in each spit bit.
  9. Onion slice in the bottom of the jar.
  10. 2 prepped sausage pieces, then more onion.
  11. Top with onion.
  12. Tuck bay leaves down the sides.
  13. Repeat with 2nd (and 3rd if you do the shorter pieces) 
  14. Pour broth on top, splitting between jars.
  15. Put on lids, let stand ½ hour.
  16. Bang out bubbles and top off, if needed.
  17. Tighten down rings and let cool completely.
  18. Fridge
  19. Peak flavor is 5 days to 2 weeks.


Loren, Anja, Stella, Amy

divider black grey greek key

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

    • ASXLVII = 24
    • ASXLVIII = 88
    • ASXLIX = 794
    • ASL = 2138
    • ASLI = 731
    • ASLII = 271 plus 25 pouches for block-printing, 14 (plus 26 unfinished) pincushion, 2 sewing kits (except for bone needles), varnished stuff (124) three snap pouch, one double drawstring pouch, one brocade

Total as a Household = 3630 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 1/6/17 & published 1/22/18 (C)M. Bartlett
Last updated 3/2/21