Plague has hit Waldport. They weren’t careful enough over at the Moose Lodge and we’ve got a lot of people who have tested positive. Not Anja and Loren, thankfully! Megan, Amor, and Sasha all checked in this week. This being Thanksgiving week, it’s anyone’s guess what all will get done this coming week, although more plant stuff is imperative.
All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm. We’re also doing mini-potlucks, just Anja & Loren and one other “pod” at a time. Let us know if you’re interested!
- 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
- Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
- Next Virtual Potluck – 10/18
- Next Winter Feast tentative Date is 2/15/21, Probably not being held….
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/
Alys has Crossed the Veil … no… not Alys
That hurts…. Steve, Robyne, Dan, Antonia…. now Alys.
Always a smile. Always books. Always cats. Always doing dishes. Always there.
I have a little pawprint spoon I was saving for her.
Just… no…. not… can’t be.
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
Online Class: Late Period Iberian Food With Juana Isabella
Bejewelled: The Use of Jewellery by Tudor Men with Natasha Awais-Dean
Early Week – Was all eating leftovers….
Cookery – Most of what wasn’t eating leftovers happened Sunday night. It should have been in Project Day but Anja’s migraine stopped that.
We made Curde Frytours and the fritters from last week, done with lamb. (Recipes and more pix below)
Romania – A Recipe Between Arabic and Italian Tradition – Medieval Chicken with Pomegranates
Pastero – Medieval Pork Pie
The Tarts That Changed The Course Of British History | Royal Recipes | Real Royalty – Lamprey pie at about 11 minutes, Maids of Honour at 36 (a different recipe from the one that I’ve been using…and a lot of “story”, rather than “history”.)
Take advantage of old trolleys – clay and cement – turn them into portable cooking stoves
Sewing – Starting a pincushion set.
Sundials, etc. – The cast pewter toys and tokens we got from https://www.billyandcharlie.com/
Herb Bunch – Watering and tending…. Some herbs are going into the dehydrator on Sunday night.
Arlys – I spent mine shopping, dog walking, sleeping, embroidering, and wondering where in the heck I put the bag of emery. No, it’s not on my head–I looked.
Claire (Tamra Prior) – Today I vegged and knitted but yesterday I made a doll stocking and 14 cups of citrus curd and walked the dog.
I ended up swapping out that white cap for another black lol. All destined for the freezer in the spot the turkey currently occupies. 7 cups each of lemon-yuzu and lime-yuzu. Yuzu is a Japanese citron type of citrus that I’m rather fond of. 28 eggs were used. Didn’t mean to make this much, but that’s how much juice I got.
Yeah it was a triple batch. Meant to do one each to compare and it ended up being 1.5 each. It was literally every egg in the house minus some quail eggs I got recently at the Asian store and I didn’t quite follow the ratio of whole to yolk, because it should have been more. Let’s just say I definitely will have a good time eating this all later, although at least one jar each of the big sizes is going to my friend Jan. Wednesday night we worked together with her zesting and me squeezing and then it all went in jars in the fridge. That made Saturday’s work a lot easier.
Anja was busy with getting photos early on and did a class on redacting recipes (link to the recording ought to show up within two weeks) along with Peggy, but then a migraine hit and nothing more until late in the evening.
Curds are a soft cheese like cottage cheese or ricotta. These fritters are a lot like thin pancakes or crepes. This recipe is from the 1594 cookbook The Good Huswifes Handmaide for the Kitchin. pp. 47-48.
To make Curde Frittors
Take the yolks of ten Egs, and breake them in a pan, and put to them one handful Curdes and one handful of fine flower, and sttraine them all together, and make a batter, and if it be not thicke ynough, put more Curdes in it, and salt to it. Then set it on the fyre in a frying pan, with such stuffe as ye will frie them with, and when it is hot, with a ladle take part of your batter, and put of it into the panne, and let it run as smal as you can, and stir then with a sticke, and turne them with a scummer, and when they be fair and yellow fryed, take them out, and cast Sugar upon them, and serve them foorth.
½ cup curds (ricotta, cottage or other soft cheese)
½ cup wheat flour
cooking oil or butter
Make a thin batter with the eggs and equal amounts of curds and flour. Season with salt. Heat a small amount of cooking oil in your frying pan. When the oil is hot, pour in the batter and tip the pan to make the batter spread very thin (that’s what “let it run as small as you can” in the recipe means). They should be like crepes. When brown on one side, use your knife to flip them over or slide them onto a plate and flip them over into the pan. Add more oil to the pan when needed. Serve with sugar sprinkled on the top if you wish.
Anja’s notes – The cottage cheese curd was washed first, to keep from adding more liquid. Just run warm water over the cheese in a strainer while shaking it.
These were cooked in butter and just salted. Neither Loren nor I wanted sugar. They’re kinda bland, but easy on the stomach.
Lanncz – fried lamb mush – (Meister Hans 1460 cookbook, trans Volker Bach)
- ½ cup of minced or ground lamb
- 1 egg
- ½ tsp salt
- Breadcrumbs (if needed) added 2 tsp
- Frying fat (mine is a mix of bacon fat and butter, carefully saved from previous dishes)
- Muddle egg and add meat
- Stir well.
- Add salt and stir well.
- If too liquid add breadcrumbs. (with this amount of lamb, it was)
- Stir well and let stand while the oil heats.
- Pour about ½ onto a cutting board and moosh it around with a knife until you have a 2-4 inch by ½ and inch bit to shove off into the fat.
- Repeat until you have what you pan will hold (mine was 5)
- Let fry until one side starts to brown and then flip them. (took 3 minutes on the first side, two on the 2nd).
- Put onto a trencher or something to catch the hot fat.
- Eat while still warm.
Recipe #74 Ain essn von hünern das man nennet lanncz – A dish of chickens that is called lanncz
Item take chicken livers and stomachs and cut them thinly and deep-fry (pachs) them in fat. Add to them fat, pepper, eggs, caraway, and salt. Stir it together as soft as (the filling for) filled eggs (and) push (streich) them into boiling fat in a pot so that they stay whole. That way they are fried until done. Then serve it, this is called lanncz. In the same way, you can prepare young chickens or lamb.
(I read this as meat fritters bound with egg. I am not entirely sure the meat is fried twice or just once, but I would tend towards once. The verb ‘streich’ is particularly interesting, it suggests a consistency similar to spaetzle batter since the action it implies is spreading the mass on a board and slicing off a piece of it that is them deftly pushed into the hot fat without allowing it to fall apart. It suggests a soft but cohesive batter that suggests raw meat cut into very small pieces to me. This might well be worth trying out in a variety of ways.)
Music – Susato – Crumhorn Trio – Die vier Branlen
Gjellestad was a major Viking burial ground, new research reveals – https://www.medievalists.net/2020/11/gjellestad-viking-burial/
Gold coins from the 10th century discovered in Jerusalem – https://www.medievalists.net/2020/11/gold-coins-discovered-jerusalem/
Could a pandemic destroy an economy? Iran and the Black Death – https://www.medievalists.net/2020/11/iran-black-death/
Lost’ Medieval Scottish bridge discovered underwater – https://www.medievalists.net/2020/11/lost-medieval-scottish-bridge-discovered-underwater/
In Search of the Once and Future King: The Soul of Chivalry – https://www.medievalists.net/2020/11/edward-iii-chivalry/
Could a Peasant defeat a Knight in Battle? – https://www.medievalists.net/2020/11/peasant-knight-battle/
Podcast – From Politics to Monastic Houses and What They Did With All That Land, with Victoria Hodgson – https://www.medievalists.net/2020/11/monastic-victoria-hodgson/
Largesse Item Count – (includes gifts, prizes, auction items, etc.)
- ASXLVII = 24
- ASXLVIII = 88
- ASXLIX = 794
- ASL = 2138
- ASLI = 731
- ASLII = 304
- ASLIII – 146
- ASLIV – 227 (included 3 balls) plus 4 puppets, 3 hippocras mix, 4 powder fort, 8 cheese spice and 9 powder douce packets, 1 kiss-lock pouch, 9 tiny bobs, 7 pincushions, 3 pins, 3 snip case w/snips, lucet cords, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124), 2 emery strawberries, 1 woolen spool-knit cord
Total as a Household = 4058 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/16/20 & published ?/??/20 (C)M. Bartlett
Last updated 11/16/20