House Capuchin Shield2Not a lot happened as far as making things this week. Mostly everyone was tending and cooking! That’s not a bad thing since we’re fed and warm and are making progress on Anja’s cheese project and stuff for the Winter Feast. There are a bunch of links and the ones on firestrikers are intriguing. Lots of good funnies, too!

Meetings on time this week.

  • 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
  • Next Potluck – 11/18, 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 – …was nuts with the holiday events. Embroidery and cookery keep happening no matter what, though. Anja found a peas and onion recipe early in the week, that’s actually period. (See cookery, below…) Also found some info on nettle cheese ( and ordered some cardoon rennet.

Cookery – Peas and onions! Need a completely period, but ding-bat-easy dish for a potluck?

Perrey of Pesoun: Dish of Peas and Onions – For the full article go here:

[Original Recipe] – Perrey of Pesoun. XX.III. X.

Take pesoun and seeþ hem fast and covere hem til þei berst. þenne take up hem and cole hem thurgh a cloth. take oynouns and mynce hem and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, salt and safroun, and seeþ hem wel þeratt þerafter and serue hem forth. – Forme of Cury, Pegge, Samuel, England, 13th Century

[Translated Recipe] – Take peas and seeth them fast and cover them til they burst, than take up them and cool them through a cloth.  Take onions and mince them and seeth them in the same way and add oil, cast in sugar, salt and saffron and seeth them well thereafter and serve them forth.

[Modern Version]

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Servings: 8 times


  • 2 lbs. frozen peas
  • 1 medium onion, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. sugar
  • 1 Tbsp. salt
  • Pinch of saffron


  1. Bring peas to a boil.
  2. Add onions and reduce to simmer.
  3. Add remaining ingredients, continue to simmer for five minutes. Then serve.


Pegge, Samuel. The Forme of Cury: A Roll of Ancient English Cookery, Compiled, about A.D. 1390, by the Master-cooks of King Richard II, Presented Afterwards to Queen Elizabeth, by Edward Lord Stafford, and Now in the Possession of Gustavus Brander, Esq. Wellington, NZ: Forgotten Books, 2008.

[FYI by Anja – It was pointed out that it’s most likely that this was originally made with field peas, which are hard to get in the US unless dried, and that a better recipe would use split peas. I don’t agree. This is going to be closer to the fresh field peas than the mush that results from dried split peas.]

Another easy dish. Even wonder why this shows up at so many of ours? Yeah…. (Anja’s recipe)

Ready to eat (pic used candied ginger)

Honey Ginger Carrots – (described only, but likely) These were probably boiled in a pot, but a crock next to the fire or in the oven is also highly likely. (Sweet Carrots, Maple Carrots, etc.)


  • Water
  • 2 pounds carrots (fresh or frozen, “coined” for a feast)
  • Honey
  • Ground ginger (you can use fresh in other recipes, but not by this method….)
  • Nutmeg (freshly ground and optional)
  • Crockpot
  • Grinder for nutmeg


  1. Put 2 inch of water in crockpot.
  2. Add carrots. (Frozen need to be pre-thawed)
  3. Sprinkle with ginger.
  4. Sprinkle again and stir.
  5. Drizzle with honey, more or less to taste.
  6. Grind nutmeg over the carrots.
  7. Cook on low at least 4 hours, until carrots are tender. (Frozen 3 hours) Stirring at least once and to make sure the water level doesn’t go too low and let the carrots burn.


  • Add ¼ cup of red wine or rum (OoP)
  • Use Maple Syrup instead of honey (OoP)
  • Add ¼ cup candied ginger pieces, chopped to no more than ½ inch in any dimension
  • Sprinkle the dish before serving with Turbonado sugar, Muscovado or any large, dark, crystal sugar.
  • Add ¼ cup of candied (or fresh) cherries (very Central Europe)

Moar Cookery

  • …and a pease pottage happened Wednesday night….
  • …and started a fresh fig cheese Thursday night… (This has its own section below.)
  • …and mulled cider on Friday night….
  • …and finished the cheese on Saturday.

Tacuinum Sanitatis – picking figs

Fresh unripe fig cheese – With the 1/2 dozen fresh figs that we tried this with last time, it didn’t work right, so Anja asked around Waldport for more and started the cheese on Thursday evening.

She used 10 unripe figs, heated the milk to 110 and left it overnight. Friday evening it was curdling, (or starting to at room temp), so she heated it to 110 (when it really started to curdle) got it up to 120 and left it to release the whey. After an hour it was ladled into a mold and left to drain for another hour while a batch of ricotta was made from the whey and both were fridged and left until Sunday.

The stuff doesn’t curdle the way it does with commercial rennets. It looks more like sour milk until it’s heated and *then* you can see it curdle. No clue, yet, if that’s common, or just an artifact of how late in the year I’m doing this.


Sunday – Instead of cold brining, I’m rolling it in a spiced salt (caraway, mustard and salt). …and it *completely* lost structural integrity, so it’s in the form of spiced curds in a box, at the current time. The ricotta actually was stiffer!

Sewing – Some fabrics for small pouches got sorted preparing for a place to set up the sewing machine. We also have the feast favor bags that got partway done while the sewing area was free, and Anja has a set of bags that are happening for a friend with a new baby that still need to get finished. …and the cuffs kept getting worked on.

KODAK Digital Still Camera

Herb Bunch – Got more dirt onto the potatoes, so they’d “un-green” and planted a shallot for re-growing early in the week. Anja harvested the last of the raspberries, but says she was too greedy to take a picture. 🙂 Plant tending happened Thursday evening. Anja had to “un-drown” a couple of plants now that it’s raining.

Friday morning we got a bunch of pictures of some beautiful mushrooms. None of the dyer’s polyphore

that we’re still hunting, but a few ended up in this newsletter.

This week’s workshop was techniques…. using a mortar and pestle, knots for hanging herbs to dry, etc. We dug a shovelful of crocosmia bulbs for one of the people, for her yard, and explained the growth habit of the plant, too.

Project Day – Started with finding things and cleaning up from a project on Saturday. Eventually we got the cheese unmolded and spiced (pix above). Loren cracked one of the crockpot liners in cleaning it and was really annoyed by that, since it’s Anja favorite for cooking the small dishes.

Anja spent a lot of the early part of the time talking to Stefan, of Stefan’s Florilegium. They had a good time talking over demos and new world vs. old world foods.

Amy came in down towards the end of the day after things were put away.

After the shop closed we all trooped over to Loryea’s and talked food and ate for a couple of hours. This was a fun day!


Codex Faenza Instrumental Music Of The Early 15th c. – EGMusic Classic – Álbum: Codex Faenza – Instrumental Music Of The Early 15th Century (c. 1410 – 1420) – Artist: Michael Posch: Unicorn Ensemble

  1. Anon: Codex Faenza – Biance Flour 0:00 Compositor: Anon.
  2. Anon: Codex Faenza – Untitled 3:31 Compositor: Anon.
  3. Landini: Non Avra Ma’Pieta Questa Mia Donna 5:51 Compositor: Landini, Francesco (Landino) (Itália, c. 1325 – 02/09/1397)
  4. Landini: Codex Faenza – Non Ara May Pieta Questa Mia Dona 10:10 Compositor: Landini, Francesco (Landino) (Itália, c. 1325 – 02/09/1397)
  5. Machaut: Hont, Paour, Doubtance 13:45 Compositor: Machaut, Guilhaume de (?Reims, França, c. 1300 – idem, ?13/04/1377)
  6. Machaut: Codex Faenza – Hont Paur 20:11 Compositor: Machaut, Guilhaume de (?Reims, França, c. 1300 – idem, ?13/04/1377)
  7. Anon: Codex Faenza – Le Ior 23:21 Compositor: Anon.
  8. Anon: Codex Faenza – Bel Fiore Dança 25:34 Compositor: Anon.
  9. Bologna: Aquil’ Altera, Ferma /Creatura Gentil /Uccel’ Di Dio 29:28 Compositor: Jacopo da Bologna (Jacobus de Bononia; Magister Jachobus de Boninia) (fl Northern, Itália, 1340 – ?1360)
  10. Bologna: Codex Faenza – Aquila Altera 32:08 Compositor: Jacopo da Bologna (Jacobus de Bononia; Magister Jachobus de Boninia) (fl Northern, Itália, 1340 – ?1360)
  11. Bologna: Codex Faenza – Untitled 35:06 Compositor: Jacopo da Bologna (Jacobus de Bononia; Magister Jachobus de Boninia) (fl Northern, Itália, 1340 – ?1360)
  12. Bologna: Codex Faenza – Aspire Refus 38:20 Compositor: Jacopo da Bologna (Jacobus de Bononia; Magister Jachobus de Boninia) (fl Northern, Itália, 1340 – ?1360)
  13. Bologna: Codex Faenza – Elas Mon Cuer 41:15 Compositor: Jacopo da Bologna (Jacobus de Bononia; Magister Jachobus de Boninia) (fl Northern, Itália, 1340 – ?1360)
  14. Anon: J’Ay Grant Desespoir De Ma Vie 43:51 Compositor: Anon.
  15. Anon: Codex Faenza – Jay Grant Espoir 46:30 Compositor: Anon.
  16. Anon: Kyrie – Cunctipotens Genitor Deus 49:18 Compositor: Anon.
  17. Anon: Ave Maris Stella 55:14 Compositor: Anon.

The Codex Faenza (Faenza, Biblioteca Comunale 117) (I-FZc 117) also known as Codex Bonadies is a manuscript copied in the fifteenth century containing the oldest collection of keyboard music we have. It is currently preserved in the Biblioteca Comunale de Faenza, a town near Ravenna. The manuscript consists of 98 folios of parchment distributed in 10 fascicles of irregular structure. It measures 248 x 175 mm. Initially, the manuscript was prepared in a single scriptorium and was copied by four scribes. Possibly it comes from the center or north of Italy and was copied around 1400 – 1420. Later, between 1473 and 1474, part of the manuscript was erased and rewritten again by a musician and musical theorist named Johannes Bonadies, belonging to the Carmelite monastery of San Paolo in Ferrara. Johannes Bonadies added 22 musical compositions from 1467 to 73 that could have come from Lucca. Possibly in the first decades of the twentieth century, the manuscript was taken from Ferrara to Faenza, in whose Common Library is preserved today. In 1958 it was rebuilt with new covers. F. The original 12 was lost and was replaced by a modern one in 1959. The codex was recently studied by the interpreter and medieval music expert Pedro Memelsdorff in his recent doctoral thesis (2011), and will have an imminent publication that will include facsimile reproduction of the manuscript. The manuscript contains music from the Trecento. The initial repertoire of the manuscript contained 50 instrumental pieces consisting of important arrangements of late-fourteenth-century Italian and French vocal pieces by well-known composers such as Francesco Landini, Guillaume de Machaut or Jacopo de Bologna, as well as other anonymous composers. In some cases, the original vocal version has been lost and all that remains is the keyboard version contained in this manuscript. Some of the keyboard versions are similar to the original ones for the voice; however, in others, although the tenor voice remains the same, the different treatment given to the loud voices creates the impression of being a new composition.



Anja, Amor (V), Gudrun (V), Loren, Loryea, 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 = 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 10/23/18 & published 11/5/18 (C)M. Bartlett
Last updated 11/6/18