House Capuchin Shield2Some weeks seem so very quiet and like not a lot got done. That was this week…but look at all the pictures! I guess we did manage to do stuff!

There are the tvarog, raspberries and kraut. There’s some embroidery, and candles and lots more, plus a whacking lot of links down at the bottom. …and strawberries, with a bit of documentation, finally.

Samurai Sauerkraut!

It looks like the feast menu is starting to fill in. We might have a tentative menu this week.

Meetings are on time this week. We may start Thursday Sewing up again for the winter… maybe…

  • 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
  • Very creamy

    Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.

  • Next Potluck – 11/17, 12/15, 1/19/20
  • Winter Feast Date is 2/16/20, Date may change! Theme German Renaissance

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 – The care packages were well received. Anja’s goodie from the gift exchange finally came. Saffron bulbs and a table shield! Stella dropped off her dishes from the care packages and some mink bits. …and we *still* haven’t heard back from the Garden Club about the hall… 3rd e-mail going out.

Cookery – Since everyone loved the strawberries we decided to include them in the feast menu. That means making a larger batch! I’m hoping for some raspberries in time, too.

Feedback on Care Packages

Estella – “The 3-bean salad was great, I guess I’m tasting cardamon? [Answ. Yes] Spaetzle– you can’t go wrong feeding me spaetzle. Good job, not rubbery or mushy, just right. The pork was kinda ordinary to my taste buds, but good! Oh, and the strawberries? If I give you my house will you make me a couple of gallons of that every week for the rest of my life? Superb. I was going to put it on yogurt, but wisely just slurped it right out of the cute little container! Thanks!

Sasha – 10/25 “I only ate the pickled egg so far, it was most excellent. Haven’t had one in a bit, made my night.” 10/26 “I put the strawberries on pancakes…. Best pancakes ever ..”,  10/27 “Ummm it was good? Lol. I don’t know what to say, other than I added garlic salt to almost everything. I do that anyways. Well yeah. Just because it is pickled doesn’t mean I don’t want some garlic on top 🙂

Susanne – “The pork and spaetzle were excellent. I am not a pickled egg fan. The stew was very tasty. Strawberries yummy. The beans not a big bean fan either. They were different and good.”


  • Blue –  on low – 1 hr 99f, 2 hr 135f, 3 hr, 160f
  • ~         on high – 1 hr, 134, 2 hr, 166, 185
  • Pink – on low – 1 hr 96F, 2 hr 134F, 3 hr, 145, 4 hr 157
  • Lg oval – on low – 1 hour 97F, 2 hr 126, 3 hr, 145, 4 hr 164

Other cookery – Girdle cakes on Tuesday. Strawberries on Wednesday. Mushrooms and Sauerkraut on Thursday. Raspberries and Tvarog on Sunday.

Girdle cakes – …and a snack box for Loren

Mushrooms – A local guy gifted Anja with some chanterelles. She didn’t have a good way to cook them up right away, so she put them in the dehydrator.

Strawberries – We’re going to have to do several batches. The ones from last summer are about 1/3 gone. So, the first batch happened on Wednesday. [pix above]

Sauerkraut – We had two big beautiful cabbages and a partial one from Loryea and another partial that Anja and Loren had in the fridge from the previous week. Thursday evening Anja finally got started getting the outer leaves off, chopping, coring, salting, mashing and then finally getting the kraut into jars with a cover leaf and the core to keep it under the brine. Two jars got finished that night, leaving two cabbages that were each 1/3 used. The other two got done on Friday, along with setting up a tvarog, but the last jar was really short. Loren grated a turnip for that, once it was peeled.


You can see above the photo of the tvarog from Friday night, and on Saturday evening it went into the blue crockpot to cook. The sauerkraut also got brine added and the jars are “rocked” each day to get the bubbles to the top.

Sewing – Finished the tissue cover embroidery and got back to work on the collarband.

Herb Bunch – This week was container candles made from an infused rosemary beexwax. We also spent some time going through supplies for next week and the next set of projects.

Bubbles in the kraut

Project Day – Was a bit of a swiz again because the shop was *that* busy. We finished the cheese, early on. It came out as a cream cheese this time, very damp, but a good bread-spread.

Loren worked on his rune blanks and Anja on embroidery. Late in the afternoon we worked on the outside plants and the saffron bulbs got planted.

That and photos was pretty much it. …and rocking the sauerkraut….

Very, very late in the day, when we were sure no customers were going to be tripping on them, we pulled out some of the woodworking equipment. Anja needed a sauerkraut poking stick and so Loren worked on that while she did some more on the wand. Pix next week…


Sugar-Preserved Strawberries

Quoting from [This link has process pictures as well as this recipe/method]

Strawberries – On Saturday, as part of herbs, we prepped most of a 2 pound box of strawberries. The best got eaten. The least ripe went into a strawberry pickle and the most ripe and bits went into a sugar preserve and the 5 left over got frozen for breakfast. Now, we don’t have a clue how period these methods are… at least for strawberries. All the strawberries were cleaned, sliced and packed at the same time, then the pickling brine got done and added.

So, first the sugar preserve… the method is from Townsends. –

  1. Take your container (1 pt canning jar) and put a layer of sugar on the bottom.
  2. Make a layer of strawberry slices and pieces.
  3. Cover with sugar.
  4. Tap down by tapping the jar on the table and add more only if necessary.
  5. Alternate until the jar is full, ending with a layer of sugar.
  6. Keep in the fridge until the sugar has turned into syrup and the strawberries are partially dehydrated, then eat. About a month for them to “finish”.

Steven Angelo – Interestingly, your post mentioning rose sugar made me research it to see if it was exactly what it seemed to be (it is); and in doing so, I came across this article that cites a 1594 recipe for such.
So at least 16th century if not quite “period”.
“ The following is a recipe from Delights for Ladies by Sir Hugh Platt, published in 1594:
Dip a rose that is neither in the bud, nor over-blowne, in a sirup, consisting of sugar, double refined, and Rose-water boiled to his full height, then open the leaves one by one with a fine smooth bodkin either of bone or wood; and presently if it be a hot sunny day, and whilest the sunne is in some good height, lay them on papers in the sunne, or else dry them with some gentle heat in a close roome, heating the room before you set them in, or in an oven upon papers, in pewter dishes, and then put them up in glasses; and keepe them in dry cupboards neere the fire. You may prove this preserving with sugar-candy instead of sugar if you please.”
See the full post:…/the-old-fashioned-way-sugared…/

Daniel MyersTo preserve all kind of fruits that they shall not break in the preserving. Take a Platter that is plaine in the bottom and lay Sugar in the bottom, then Cheries or any other fruit, and so between every row you lay, throw sugar and set it upon a pots head, and cover it with a dish, and so let it boyle. [A Book of Cookrye (England, 1591)]
MaryAnne Anja Bues Bartlett These don’t need to be boiled… is it possible that the “boyle” above means to ferment?
Daniel Myers I don’t think so. The language around recipes was pretty stable by then.

Ea Fleming Petits Propos Culinaires (PPC) #20, “Rose Sugar and Other Medieval Sweets” by Joop Witteveen, has two definitely period methods of making rose sugar (“suker rosaet). Layers are not specified, but, looking at Steven Angelo link, those roses don’t appear to be layered either. The “Naturen Bloeme” recipe, between 1265 and 1270, says: “Rose sugar (suker rosaet) is made in the following way: rose petals that have been rubbed fine with sugar are put in a glass jar and left in the sun for 30 days; the contents must be stirred daily; the jar must be well sealed and it will remain good for three years.” (Eelco Verwijs, Jacob van Maerlant’s Naturen Bloeme.
Witteveen also cites a 1600 Dutch recipe: “Take as many red roses as you wish and rub them very fine, adding three times as much sugar. Mix this well and set it well sealed in the sun. Mix it now and then with a spatula.” (Carolus Battus, Secreet-Boeck van veele diversche en heerlicke Consten in veelderleye Materiën.
Those two seem to say the same thing so that looks like at least 400 years in The Netherlands of making rose sugar.

Miscellaneous pix

Music – Michael Praetorius – Dances from Terspsichore (1612)



Estella, Anja, Loren, Sasha, Loryea, Herb Bunch (2), Amy (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 – 146
  • ASLIV – 165+1=166 plus 2 puppets, 20 powder fort packets, 3 snip sheathe w/snips, 9 tiny bobs, 1 emery,  lucet cords, 1 bamboo needlecase, 1 bone needle, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 18 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 3995 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 10/26/19 & published ?/??/?? (C)M. Bartlett
Last updated 11/3/19