House Capuchin Shield2Wow, this is late… Monday night already, but that’s how long it took to get the pictures done, much less write! Mundane life is interfering again. Folks had to work a lot this week. Inventory is eating time. Rides could not be had on the weekend. <sigh> We had a good potluck, anyway!

Saffron, rubbed

Meetings should be on time this week, despite the holidays. It’s possible that the afternoon Sewing on Saturday may not happen, so watch the Facebook group.

  • 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 fig rennet cheese spiced with cheese salt (caraway, mustard, wasabi powder in salt)

    Next Potluck – – 12/16, 1/20 (no Feb potluck)

  • Winter Feast Date is 2/17/19

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 – Wasn’t that busy this week, since Anja and Loren are still working on their shop inventory. Mostly progress was Anja tracking down ingredients and re-organizing shelves. She also wrote out the Kuba recipe finally, and started on a potluck menu.

Brandon got hold of us from up in Alaska, asking about the SCA groups up there. He misses playing. He moved to Alaska late in the spring and has finally gotten settled enough to see about SCA stuff again.

At one point Anja was trying to figure out what some pieces that she bought for the shop were and what they were reproductions of.

Also, working on some of the sauces for our Winter Feast. (in Cookery)


There was a bit of research into white verjuice and red sugar among other things. It turned out that white verjuice is green (unripe) grape juice made of white grapes, unsweetened, and red sugar seems to be raw sugar. Sadaf (Mai’s?) has a decent white verjuice from the sound of it. This week we faked it with white wine and white wine vinegar.

Anja’s still working on Tallivent sauces. Other than the one for the pork roast, she was

l-r Mushroom pickle, black bean, white bean, chickpea, red bean

researching Cameline (pix below) . The verjuice is required for some of the simple sauces, like the garlic one. She also worked out the mushroom tart recipe to fit the pie-maker that she and Loren have.

Some of the creamier cheese from the last round of fig rennets is getting used up in cheese toast.

Then bean pickles and mushroom pickle happened on Thursday and lots of cookery on Sunday.

Sewing – No one showed for the workshop on Saturday, except for a mundane who wanted a blackwork lesson.

Herb Bunch – Planting things for spring was on the agenda this week, and digging up the new potatoes, as well. We had one elderly potato that had a “litter” that we got a pic of before it was planted. It looks like the tarragon survived the summer….barely… Anja re-potted it for indoors. Old garlics also got planted… Lots of dried herbs were bagged on Saturday.

Project Day – It was just Loren and Anja in the early part of the day, but then Stella showed up and we had a lot of fun talking. No projects got much work, because Anja and Loren had to keep running in the back to work on foods, although Anja picked up her embroidery and Loren was sanding a cup.

We talked politics and medical issues and period cures for things and how all the various projects are progressing.

The pork turned out to be delicious, the kuba nicely spicy. (Estella said, “This may be the best food I’ve had that you cooked!” the peas were a fun color and we just noshed until we were full.

We ended up not doing the mushroom tarts or the cameline for various reasons. More on that next week.

Potluck Menu 

1st course

  • pottage – Cabbage/Carrot
  • various butters – Onion butter is 1/2 pound butter to 1 spring onion dip mix
  • bread – boughten rolls
  • cheeses

2nd course

  • Roasted Pork Loin with Tallivent sauce – below
  • parry of pesoun – from 11/4 (but we 1/2-ed the recipe and used butter instead of oil)
  • honey-ginger carrots – from 11/4
  • Kuba – barley/mushroom/onion glop – below
  • sour cream, dill and cucumber salad – below
  • cameline sauce – (Not served, it burned… )
  • various pickles – made at different times.


  • 100’s of Thousands – research from several winters ago.
  • Mushroom cheese tarts? (will do later this week)

Parry of Pesoun


Kuba (started on Thursday) – This dish is one of those named/described dishes from the Middles Ages that’s not really document-able. It’s a peasant dish and everyone made it, so who wrote it down? The earliest mention that I found was from the 14th century, writing about St. Ludmilla (Good King Wenceslaus’ mother, 9th century) who “enjoyed kuba, though she was of highest rank”.


  • 1/2 cup  dried mushrooms (soak in 1 cup water for 30 minutes)
  • 1 cup pearl barley
  • ½ stick butter (use 2 tbsp for barley, 2 for onions)
  • 1 1/2 cups stock (degreased pork dripping are best!) or water (we used beef broth)
  • 1 tsp caraway seeds
  • 2 med onions (or 3 small)
  • 6 garlic cloves
  • 2 tsp caraway seeds
  • 1/4 cup mustard seed (probably  double what it needed, original recipe said 2 tsp!)
  • salt to taste
  • Garnish with chopped greens (sorrel, parsley)


  1. Put mushrooms and 1 cup water into cookpot and turn on low while you get the other parts together.
  2. Melt butter in the frypan and add the rinsed/washed barley and brown. Be careful not to burn it.
  3. Once the barley turns golden, add it to the mushrooms with the stock and and 1/2 of the caraway.
  4. Cook for 2-4 hours until the barley is swelling and getting soft. (You can refrigerate at this point and do the last part later, or even the next day. Just cover it well.)
  5. When you’re about 1 hour from eating, turn the crockpot on again.
  6. Finely chop the onions and garlic and fry them on the other half of the butter. Cover and cook on low for 10-15 minutes. You may need more or less butter depending on the size of your pan.
  7. Add the onion mixture and the cracked mustard and caraway seeds to the crockpot. Stir to incorporate the ingredients thoroughly.
  8. Cook for 1 hour, stirring every 15 minutes. If it begins to brown around the edges wipe the sides of the crockpot with some butter, stir the pot, getting the browned bits away from the sides and wipe again.
  9. Turn off the pot and wrap well to “hold” for 1-2 hours.

This is good served alone as a vegetarian main dish or with nice pickles, sour cream & cucumber salad, or a salad of greens with hard-boiled egg on top. Stella loved it, just as it was, with the doubled mustard.

1st day – Sat, boxed, in the fridge between….

2nd day


Cucumber/Sour Cream/Dill salad – (scale up or down depending on cuke size)


  • 2″x9″ cuke
  • 1 tsp
  • small bunch dill (makes ?? cup chopped)
  • 1/2 cup sour cream


  1. Slice cuke and salt.
  2. Let stand for 1/2 hour to an hour.
  3. Rinse and drain.
  4. Chop dill.
  5. Sprinkle over cuke.
  6. Add sour cream about 1/2 cup per cuke.
  7. Shake up well and let stand for another 1/2 hour, shake again and fridge.



Sauce from Le Viandier – 31. Roast pork. – Eaten with verjuice. Some make a sauce (to wit, add garlic, onions, wine and verjuice to the roast drippings in the pan). In a pie; eaten with verjuice.

So, a pork roasted with onions, garlic, wine and verjuice? Then when it’s done, pour into a fry pan with butter, if needed, extra onions and garlic and thicken up a bit.

Pork roast (tenderloin) went into the crockpot at 1pm on high with 1 large onion, chopped, 1 cup white wine, ½ cup white wine vinegar. Got sprinkled with garlic powder. Turned at 4pm.

It turned out to be up to temp at 5:30, so we cut and served.

Anja ended up thickening the sauce with rice flour, just a Tbsp, because she was trying to get it done before Stells had to head out.

It was good. Definitely a keeper recipe, but managed to only get one picture (other than in my bowl above)

Cameline Sauce (Le menagier) – This got 1/2-way done and burned…. 😦 Trying again on Monday…

Miscellaneous pix – A useful set of headdress pictures from

Music – 

Danças (Danserye) – 1551: Camerata Hungarica: Imagens – EGMusic Classic – Álbum: Danserye – 1551 Artista: Camerata Hungarica – Dir. László Czidra Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)

  • 01. Basse Danses: No. 5 La Morisque 0:00 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 02. Basse Danses: No. 3 Cest une dure despartie 0:56 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 03. Basse Danses: No.10 Mon desir 2:17 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 04. Basse Danses: No. 8 Danse du Roy 3:51 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 05. Basse Danses: No. 7 Entre du fol 5:01 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 06. Dont Vient Cela: Claudin de Sermisy: Chancon à 4 6:06 Compositor: Sermisy, Claudin (Claude) de (1490 – Paris, 13/10/1562)
  • 07. Dont Vient Cela: No. 1 Basse danse – Reprise – No. 1 Basse danse 7:34 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 08. Dont Vient Cela: Clemens non Papa: Hoe goet is God van Israhel 9:36 Compositor: Clemens Non Papa, Jacob (c. 1510-1515 – c. 1555-1556)
  • 09. Si par Souffrir: No. 40 Pavane – Gaillarde 10:58 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570) 10. Si par Souffrir: Jean Courtois: Chanson à 4 13:40 Compositor: Jean Courtois, 1534 11. Si par Souffrir: No. 40 Pavane 15:13 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 12. Pavane – Galliard: No. 38 Pavane – No. 50 Gaillarde 17:52 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 13. Brannies: No. 23 Les quatre branles – No. 24 Fagot – No. 23 les quatre 19:44 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 14. Brannies: No. 25 Den hoboecken dans 22:41 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 15. Brannies: No. 26 De post 23:43 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 16. Brannies: No. 28 Danse de Hercules oft maticine – No. 27 De Madrigale 25:08 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 17. Rondes: No. 19 Il estoit une filete 26:55 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 18. Rondes: No. 15 Den III. ronde – Saltarelle 27:53 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 19. Rondes: No. 14 Mon amy 29:56 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 20. Rondes: No. 8 (Den IV, ronde) – No. 22 Saltarelle 31:21 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 21. Bruynsmedelijn: Seght ghy Bergsche soldaten 32:37 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 22. Bruynsmedelijn: No. 35 Allemande – Recoupe 33:53 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 23. Bruynsmedelijn: Stephan Zirler: Ach Gredlein 36:30 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 24. Mille Regretz: No. 37 Pavane 38:33 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 25. Mille Regretz: Josquin Desprez: Chanson à 4 40:30 Compositor: Desprez, (Juschino, Josse) (Desprez, des Pres) Josquin (Jodocus Pratensis; Joducus a Prado) (c. 1440 – Condé-sur-I’Escaut, Valencienes, França, 27/08/1521)
  • 26. Cest a Grand Tort: Claudin de Sermisy: Chanson à 4 41:57 Compositor: Sermisy, Claudin (Claude) de (1490 – Paris, 13/10/1562)
  • 27. Cest a Grand Tort: No.12 Basse danse 43:08 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 28. Cest a Grand Tort: Clemens non Papa: Chanson à 6 45:16 Compositor: Clemens Non Papa, Jacob (c. 1510-1515 – c. 1555-1556)
  • 29. Alemandes: No. 33 Den V. Allemaingne (Der Bettler Tantz) 17:03 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 30. Alemandes: No. 36 Den VIII. Allemaingne (Allemande du Prince) – Recoupe 48:10 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)
  • 31. Alemandes: No. 30 Den tweeden Allemaingne – No. 31 Den III. Allemaingne – 49:48 Compositor: Tielman (Tylman) Susato (c. 1510-15 – after, 1570)


Anja, Brandon (V), Gudrun (V), Jay (V), Amy, Stella, Sasha (V)

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 = 304
  • ASLIII – 82 plus 25 pouches for block-printing, 8 bookmarkers, 25 bottles of gall ink, 25 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)
  • Total as a Household = 3766 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/11/18 and published 11/19/18 (C)M. Bartlett
Last updated 11/19/18