House Capuchin 3

Our gardening is winding down for the season, but cooking and crafts are winding up! We’re scheduling a couple of workshops for the Feast, and one before it for getting ready. Folks are working on tunic, coptic bookbinding, embroidery, quince, soup and more. We have lots of links in the report, too, on various interesting topics, and the 3rd bit in the music section is a “wtf”. 🙂 but lots of fun! 

There shouldn’t be anything holding up workshops this week, or project day unless the weather does something strange again.

Project Day is now open for in-person meet-ups as well as in the Virtual Realm! Potluck this month will be Virtual and Real-World! Herbs Workshop and Sewing are ongoing. Masks required. When will the rest of these open up in person? We’ll keep right on with the virtual ones side-by-side with the actual. 

• Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, doing incense
• Herb Bunch, In the Garden – Irregularly scheduled during the winter, Wed. 3-5pm. (Ask Anja to join the chat group for notifications)
• Sewing Time – At Ancient Light, Saturdays, 3-5pm
• Project Day – At Ancient Light, Sundays, 1 to 5pm
• Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
• Next Potluck – 11/21, 12/19, 1/16
• Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

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/

An Tir’s First Crown Tournament – Kingdom of AnTir, SCA – Duke Thorin discusses An Tir’s first Crown Tournament. From The Sister’s Interview.

Collar of Steel – Kingdom of AnTir, SCA – Duke Steingrin and Jarl Alfred discuss An Tir’s tradition of the Knight’s Fealty tradition. From The Sister’s Interview.

Events

SATURDAY, DECEMBER 18, 2021 AT 10 AM – 8 PM – Summits Winter Investiture – Philomath Scout Lodge – Event by Shire of Coeur du Val, Principality of the Summits and Jacob Sanchez – antir.org/events/summits-11th-night-investiture
Good people of An Tir, join our Alpine Highnesses Kenric and Dagmar as they bestow the Summit Coronets unto their heirs, Viscount Luciano Foscari and Signora Tessina Felice Gianfigliazzi. To the rapier fighters of the Summits, bring your courage and steel for the tournament that decides who will stand with Their Alpine Highnesses as their Captain of Cats.
Additional details will be provided as they become available.

SATURDAY, JANUARY 15, 2022, 9AM–7PM – Adiantum Mid-Winter’s Feast – The Long Tom Grange – Event by Barony of Adiantum and Nái Martyn
Public · Anyone on or off Facebook
Event Main Contact (Event Steward): Naible Martyn
Event site: Long Tom Grange, 25823 Ferguson Junction City, OR 97448
This is a Level 2: Branch Event where no Kingdom or Principality business is expected to be conducted event.
Join their Excellencies of Adiantum for a Midwinter Feast & Revel. It has been a long dark winter, but we are in this together. Let there be light, laughter, music and revelry.
All attendees will either show proof of full vaccination or show proof of testing within 72 hours of the activities pursuant to the Society’s Policy dated September 25, 2021.
“Although the SCA complies with all applicable laws to ensure the health and safety of our event participants, we cannot eliminate the risk of exposure to infectious diseases during in-person events. By participating in the in-person events of the SCA, you acknowledge and accept the potential risks. You agree to take any additional steps to protect your own health and safety and those under your control as you believe to be necessary.

Greetings to the Known World photographers from Messer Giuseppe da Borgia, of the Kingdom of Caid.
Good gentles, as you all know all too well, our world and our SCA faced a harsh impact of the modern-day plague when Covid hit. This left us all uncertain about the future, and dearly missing events. It was with this in mind that the Pandemic Portrait competition was announced. Entrants were encouraged to submit portraits that appear to be a moment of time out of time, that are both evocative and tell a story to the observer.
My fellow judges and I were not only impressed but a little bit overwhelmed with the responses which reflected a variety of time periods, cultures, and moments.
I am very pleased to announce that the winning photograph was submitted by Katerina Unru (mka Lisa Schneider) for the image of a man picking grapes.
Honorable mentions also include:
“Stayned Cloth” by Duchess Eleanor Bolton >>>>>>>>>>>>>>>>>>>>>>>
The Gosnells for “Happy Family”
And again, Katerina Unru for “the Card Game”
On behalf of the judging team, which also consisted of Mistress Anne of Lochoc and Lady Ragnailt of Caid; we are thrilled to have been able to provide this opportunity to highlight period portraiture. Who knows? Maybe we will see another version of this competition again in the future.
In service to the dream and to an eventual return to the “new normal”, I remain,
Giuseppe

Classes – 

A New History of the Middles Ages with Dan Jones (recorded lecture!) – https://www.medievalists.net/2021/10/a-new-history-of-the-middle-ages-with-dan-jones/

How Salt Is Made? Check Chinese Ancient Method!!! – More China –
Wondering where the salt comes from? Check out the video for an answer!!!
Zhao Tongsong, from China, inherited his father’s job of making salt for more than 20 years
The best season for obtaining salt is between March and July each year when sunlight is profuse, the temperature is high, rain is scarce, and typhoons are unlikely
The salt depends not only on the weather but also on human labor
Thousands of years of salt handicraft handed down today, let’s see how it works

The Tudors and Courtly Love with Sarah Gristwood – Medievalists – The Tudors are a fascinating and turbulent dynasty, but how were they shaped by medieval culture? In this episode, Danièle speaks with Sarah Gristwood about the courtly love traditions that heavily influenced the Tudors.

Medieval(ish) on the Cheap, Episode 3 // Dining with the Contessa – The Creative Contessa – Creating a medieval(ish)/Renaissance-(esque) kit on a shoestring budget, including cheaposimilars and cheaporeplicas! Shopping tips and information on authentic medieval dining/production practices! A shopping guide for medieval recreationists who want to have the right look, but cannot invest in expensive historic replicas, with a focus on drinking, serving and eating vessels. We discuss extant archeological pieces and provide suggestions for alternatives that fit every budget. Flatwear (spoons/knives), tablecloths, and trenchers – all discussed! The perfect guide for thrifting for medieval items.
Music is by Gaita Medieval Music (Principessa, Saltarello, Le Haut et le Bas and Souffrance) on their Queen of Measures album. Available from their website http://www.gaita.co.uk or on Spotify

How Syphilis And Leprosy Ravaged The Medieval World | Medieval Dead | Chronicle – Chronicle – Medieval History Documentaries – Illness, disease and plagues were a gloomy part of everyday life in the Middle Ages. Living conditions for both the rich and poor were very unsanitary and life expectancy was very low. Leprosy and syphilis were two common diseases that plagued daily life. How did they handle treating disease, centuries before penicillin was invented? A single woman’s body found in Dixon’s Lane in York is going to help Malin Holst find some answers. Medieval approaches to disease may actually have been a little more advanced than we might think.

Early Week – Some of the young folks who play with the House showed up at the shop on Monday. We sat around and talked and got caught up. They’re going to plan on being servers and gofers for the Feast, too, and we’ll have the small one running around the hall, it looks like, so plan on an “underfoot”. 🙂

Cookery – A vegetable soup with sausage got put together Saturday evening and the sausage added in the morning. This is a pretty typical “peasant” soup, only known from descriptions, no recipes from period. “Soup is bottled and we’re eating the scraps. Loren’s going to have to salt it, but I like it this way. Spiced with caraway, mushroom spice, horseradish and just a bit of salt. Turnip, onion, carrot, celery, spinach in a saved tomato/hamburger/onion base, plus the random garden greens, mostly dandelion and carrot tops at this point. This soup turned out to be pretty good. It’s the type of soup that you see described, but rarely written up as a recipe until OoP.”

Payne Puffe – https://modernmedievalcuisine.com/2021/11/01/payne-puffe-pastry-made-with-cream/

Tudor Pear Pie – The Tudor Travel Guide – The Tudor Travel Guide is delighted to be able to collaborate with Brigitte Webster from TudorExperience.com in our Great Tudor Bake Off series, featuring Tudor cookery demonstrations. In this video, learn how to make a traditional Tudor Pear Pie, and find out why the Tudors preferred to consume fruit when it had been cooked, or made into a tart or pie.

Different ancient ways to use whey – 1000 years ago – How to make curd, cheese and whey caramel. Pickle carrots and marinate meat in whey.

2.10- Debajo del dulce cebo, está el anzuelo – Fogones en la Historia – Receta de Fruta de frisuelo del siglo XVII, extraida del tratado Arte de Cozina de Francisco Martínez Montiño. 2.10- Beneath the sweet bait, there is the hook – Stoves in History – Frisuelo Fruit Recipe from the 17th century, extracted from the treatise Arte de Cozina by Francisco Martínez Montiño.

Sewing – Mostly bookmarks this week, but Anja finished the one motif on the sampler and started another. During the week small pieces got worked on, bookmarks in Sewing Workshop, then the green leaves during Project Day.

We’re talking about doing a cutting-out party…. Anja needs help with big pieces. A couple of other people are making garb who might need help with shapes and all? I could offer Thanksgiving weekend at the shop. Friday, Saturday or Sunday….. We’re not usually horribly busy that weekend and there will be food, in plenty. Is that of interest to folks?

On Project Day

Crash Course in a Cotehardie Part 1 – Barony of Terra Pomaria – hand outs: https://drive.google.com/drive/u/0/folders/0B3Lxe0Hkj9b5UExCMldZOUlnSDA?resourcekey=0-FUxwUy3M2voCH3NpRbEDvg&fbclid=IwAR3C1DUPlwFXRDBLI0ZUh7nlhfx6ad3_uTJnY83X8kR7abZ3cb_9UnkJ4DM

My first-ever embroidery project // Contessa Quickies #shorts – The Creative Contessa – A brief video on my first ever medieval embroidery project from 25 years ago! Bayeux Tapestry for the win!

Herb Bunch – With the weather closing in, it’s been hard to find garden time. Anja managed to get a bit on Tuesday and spent it tying up the peas that have tendrils, harvesting a salad and doing some trimming of plants that were dying back. We’re trying to get to the horseradish harvest, but it’s going to be messy, since the bucket needs to be dumped, the roots separated and at least partly re-planted….in wet dirt….

Anja talked herbs and garden for a couple of hours on Sunday with a group of folks that want to try an afternoon Herbs Workshop, an in-the-garden kind of thing. I usually do that in the summer, but there are some things I could use help on…. we’ll see how that goes….

Herbs Workshop on Thursday was all on incense. We got some makko powder base last spring and this is the first opportunity to try it.

This incense was 1.6 toh makko base, 0.4 black copal, 0.4 sandalwood, 0.2 gum arabic.

Project Day – Anja started with putting kielbasa into the soup.

Ailantha posted on Saturday, ” I am GOING to join you tomorrow! I’m making THAT my priority for the day. And while we are together, leather work, bow bags, and coptic book binding are my planned activities
Anja – Wonderful! How did you do on the archery guard?
Ailantha – Alas, it needs a 3rd round of modifications. Fingertips need heavier leather and straps from wrist to fingertip are now going to be adjustable. I’ll post pics later today.

Then later, “Ailantha – The morning activity was learning various ways to utilize quince. There are 2 pans of membrillo dehydrating in the oven and 3 quarts (and a bit more) of quince/star anise jelly made. This used only 8 quince. The remaining dozen seem to need just a little more time to ripen, but the plan fir them is jam and perhaps more membrillo.
Anja – I love membrillo! Miriam gave us one in March 2020, just before the plague got bad. It lasted through to December with us nibbling at it every chance we got. I don’t think I’ve ever had quince jam.
Ailantha – I’ve never had either one. This is all new to me.
Anja – With star anise…. yummers!
Ailantha – We have decided that it tastes a great deal like honey. I say, “we”, but I really mean my family, as my personal taster is still out of commission. All agree the star anise is a very pleasant touch.

Helen Louise posted, “My day got derailed but did get 5 mens tunics cutout and started putting one together.”
Anja – 5?!? Wowzers!
Helen Louise – I know right?! LOL
Ailantha – Very neat! Love your hand stitching
Helen Louise – Thanks!

Isabeau said, “I pulled muscles in my lower back. In bed.”
Anja – Ow! Damn, bin ther…. <sympathy>
Ailantha – Hope you recover quickly.

Ailantha – Now working on coptic book binding in a Baronial project. Love doing thus. Its very relaxing
 Anja – I wish my hands were still up to it.
Ailantha – I relate! My arthritis is touchy, but I can still do an hour or so before stopping
Anja – Mine just aren’t coming back from the weather change the way they usually do. They’re still twitchy and touchy. Even embroidery, the light bookmarks I’ve been doing, gets to be hard. I haven’t done any finishing work in a month!
Michelle Crocker – How do you make one?
Ailantha – it’s a tad complex to describe here, but we will be doing another class on it in the near future! And I’ll post a link for a youtube on it for you here in just a bit
Ailantha – Michelle Crocker here’s a very simple demo on the stitching

Feast Planning

11/5 – Plans are firming up! We have a kitchen crew and a start on servers and other helpers, need probably 2 more servers.

A couple of trial dishes have been made with more to come. Sources for some of the odd things are mostly in place.

Two workshops/classes so far. One is on festoons, taught by our own Isabeau. The other is Norse Wire Weaving being taught by Katherine Jeffreys. Blurbs and costs yet to come.

We’re also hoping to have a pre-feast cutting-out get-together sometime late in November or early December, maybe on Thanksgiving weekend.

Recipes

G.R.H. Routiers – 11/7/21 – GYNGERBREDE – Przepis na średniowieczny deser z przyprawami – #routiersGotujzKrasnalem – Found on https://www.facebook.com/groups/321708034558491/?multi_permalinks=4801292733266643%2C4800487346680515%2C4797310716998178%2C4800559843339932&notif_id=1636325068871743&notif_t=group_activity&ref=notif

• 0.5 kg miodu
• 1 łyżeczka sproszkowanego cynamonu
• 1 łyżeczka sproszkowanego imbiru
• 1/4 łyżeczki pieprzu
• 1 ususzona bułka pszenna (na oko)

Bułkę pszenną suszymy kilka dni wcześniej, najlepiej ją pokroić, wtedy wyschnie szybciej niż cała. Tłuczemy ją w moździerzu lub mielimy w maszynce.

Miód podgrzewamy powoli w garnku prawie do wrzenia, jeżeli pojawi się na nim piana, to ją usuwamy. Do garnka z miodem wrzucamy przyprawy i dokładnie mieszamy. Do miodu, który wciąż jest na małym ogniu, zaczynamy wsypywać bułkę małymi partiami, dokładnie mieszając. Bułki dajemy na oko. Ma się zagęścić na tyle, żeby zaczęło odklejać się od ścianek garnka. Potem całość wykładamy na deskę i rozwałkowujemy na placek ok. 1 cm grubości. Deskę lepiej wyłożyć papierem, wtedy się nie przyklei. Zostawiamy do wystygnięcia i kroimy wedle uznania na mniejsze kawałki.

GYNGER PRAYER – Medieval dessert recipe with spices

• 0.5 kg of honey
• 1 teaspoon powdered cinnamon
• 1 teaspoon powdered ginger
• 1/4 tbsp pepper
• 1 dried wheat roll (on eye)

We dry the wheat bun a few days earlier, best to cut it, then it will dry faster than the whole one. We beat her in a mortar or had her in a machine.

We warm the honey slowly in the pot almost boiling, if there is foam on it, we remove it. We put seasonings in the honey pot and mix thoroughly. To the honey that is still on a small fire, we start to put the bun in small batches, stirring thoroughly. We’re keeping the buns open. It’s supposed to thicken enough to make it start falling off the pot walls. Then we put the whole thing on the board and smash it into a pie about 1 cm thick. It’s better to put the board with paper, then it won’t stick. We leave it to cold and cut it into smaller pieces as we choose.

Miscellaneous pix

Madblock – Medieval Block Printing on Fabric – Tree of life with phoenixes and leopards. Italian work from Venice from the first half of the 15th century. Pale blue linen printed in black. Simple chaining pattern over the image of the sun.

Music

Josquin des Prez: In te Domine speravi, Voices of Music – Voices of Music – We celebrate Josquin’s 500th anniversary with the frottola, In te Domine speravi, from Petrucci’s Frottole libro primo, Venice, 1504.

Composed c1497, Josquin’s composition is attributed as “Josquin d’Ascanio” in both original sources, and it is likely that this is Josquin des Prez. The “Ascanio” refers to the Sforzas: the poet and musician Serafino dall’Aquila, who was in the service of Ascanio Sforza between 1484 and 1491, wrote a dedicatory sonnet ‘Ad Jusquino suo compagno musico d’Ascanio’ (‘To Josquin, fellow musician of Ascanio,’ see: New Grove dictionary). The performance is a typical renaissance ensemble of three shawms and a sackbut (trombone). Filmed as part of the Voices of Music award winning “Leonardo da Vinci: A Musical Odyssey” program.
Adam Gilbert, shawm
Malachai Bandy, shawm
Rotem Gilbert, shawm
Adam Bregman, sackbut

Quartet Palisander, Tarantella. (Música Renacentista) – Vídeos del profe de Música

2 Unlimited – Get ready for this ☢👽 (Renaissance Orchestral Version) – Early Music in a different way – Hello friends! The crumhorns attack again! This time a very crazy renaissance version from a contemporary piece. These crums go even more far. Let´s dance with it? Let´s party!

Links

Medieval tannery discovered at Fountains Abbey – https://www.medievalists.net/2021/10/medieval-tannery-discovered-at-fountains-abbey/

Salt mafias and rebellion in medieval China – https://www.medievalists.net/2021/10/salt-mafias-rebellion-medieval-china/

Famine in Medieval London – https://www.medievalists.net/2021/10/famine-medieval-london/

Orlík Castle – https://czech-archaeology-news.estranky.cz/articles/castellology-in-czech-republic/orlik-castle.html?fbclid=IwAR0xG8WwKYBjIvxD68Uttp0ophJbaC_tKUI76LEEByXJ_4eanMPCmrikv7Q

Video Links

Early American Fabric Dye – Townsends

Britain’s Best Preserved Roman Fortress | Time Team | Timeline – Timeline – World History Documentaries- The Roman legionary fort of Caerleon in South Wales is one of the most famous and best preserved Roman sites in Britain. It stood on the edge of the Roman Empire, its huge amphitheatre, immense baths, and the scale of its ruined walls all testament to its power and importance. Tony and the team are joined by a group from Cardiff University to cast new light on a site once seen as solely a military outpost.

Funnies 

Animaniacs 2021 – Bayeux Tapestry Song – Smple50 – https://www.youtube.com/watch?v=xYNL1IBLgLg