House Capuchin is no longer going to be an active thing. There’s a note below. Don’t worry, the blog-site will stay up, and the Facebook group, but reports probably won’t be appearing as regularly and the Winter Feast is cancelled. Most of the meetings are also going away. If we get people who want them back they’ll start happening again.
Potluck 12/11, cancelled, no more scheduled
Winter Feast LVI, Norse Theme. Cancelled
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/
Misc – Well, friends, House Capuchin has had a good long run. It’s just about 10 years since we started this whole thing. It grew to be quite a big thing for awhile, but things change, and membership and participation has been dropping steadily. I’ve finally hit a point where what I can do isn’t enough and I don’t have enough oomph or help to keep going.
My health hasn’t gotten better since I got COVID for the 2nd time and it turned into long-covid. I’m spending energy that I don’t have to spare to keep this up.
Part of the problem is that I don’t drive, any longer, which means that a lot lands on Loren. He ends up doubling the time out and back and with the driving that he does for his job, I can’t do that to him any longer. He’s also lost interest in House activities and has stopped participating.
Part is financial, as well. Things are tight enough that I probably can’t afford to get to the events, in any case. Also, I went through the figures for the feast and there’s just not enough in our budget to put it on. Business was bad for the shop this year and there’s no extra.
I’m going to leave the website and the Facebook group up. I’ll probably be online on Sundays, but I’m not going make the event pages anymore and I’ll stop doing the reports as regularly, since most of that has been my efforts for quite awhile.
I’ve enjoyed a lot of the things that the House has done over the years, and the friendship of all of you, but it’s time for my major participation to come to an end.
In ministerio autem Somnium,
Anna Javornica (aka Anja Snihova’)
December 17 , 2022, 10:00 AM – 10:00 PM – ADIANTUM YULE – The Barony of Adiantum (Eugene, Lane County, OR ) This is a Level 2: Branch Event where no Kingdom or Principality business is expected to be conducted event.
Event Main Contact (Event Steward): Murchadh Monaidh Chraoibhe
The Barony of Adiantum celebrates the coming of winter with Baronial Court, a potluck dinner, and a day of friendship.
JAN 13, 2023 AT 12 PM – JAN 15, 2023 AT 5 PM – An Tir 12th Night 2023 – Valley River Inn
Event by Barony of Adiantum, Pam Perryman and Esther Reese
Hello From An Tir 12th Night 2023!
12th Night 2023 will be held in the Barony of Adiantum (Eugene, Oregon). Our event site is the lovely Valley River Inn, which is happy to host the SCA again.
For those new to the site, the “SCA block” is the entire hotel! The staff is friendly, with many having been our hosts at past events in their hotel. They know us, and they love our events. At 12th Night 2020, fifty-three+ hotel staff worked with Gold Key to wear garb during the work shift. It’s a welcoming space that’s all ours for the weekend!
Your event Stewards are Dame Yseult of Broceliande Ol, OP (Pam Perryman) and Honorable Emma Haldane (Esther Reese).The best way to reach them is to send an email to email@example.com.
The event email will be checked at least once a day, and usually several times a day.
Site Fee is $30.00, with a $5.00 discount for SCA members. There is no pre-registration or payment; pay and sign in at the gate.
The event page is hosted on the An Tir server, on the calendar page.
That will always be the most up-to-date place for information: https://antir.org/events/twelfth-night-2023
February 19 , 2023 – SUMMITS A&S & BARDIC CHAMPIONSHIP
Introducing: The Alpine Festival of the Arts!
The event formerly known as A&S&B Championships is now Alpine Festival of the Arts.
So why the name change?
The event has been expanded to a full two days (Presidents’ Day Weekend, 2023)
We will still have the A&S and Bardic Championships, organized by the current Alpine Scholar and Summits Bard according to tradition.
Plus, we will have one day devoted to the Alpine Artisan Showcase. This is a non-competitive opportunity to display your art, schedule one-on-one discussions with Laurels and other interested artisans, and generally geek out and celebrate the varied and fabulous arts of the Principality of the Summits.
Our fantastic Event Stewards have secured a venue that will enable the competitions and non-competitive Artisan Showcase to be set up in separate spaces, so no interference between the two, yet everyone has access to both.
This is advanced notice to start planning your Artisan Showcase display now. Further details will be posted as plans develop.
MAR 17, 2023 AT 5 PM – MAR 19, 2023 AT 12 PM – Summits Spring Coronet – Jackson County Expo & Fairgrounds
Event by Barony of Glyn Dwfn – Summits Spring Coronet will be home to the Principality Coronet tournament where Their Highnesses will determine their heirs. The event will feature a Friday night social/ball, Saturday meetings, coronet tournament, C&T championship tournament, provost tournament, A&S displays and bardic circle. We will also offer a simple $5 bagged lunch for Saturday (pre-reg only). Sunday we will have Principality Moot and tear down. Site is a dry site with designated smoking areas elsewhere. No pets are allowed. Site does not have on-site camping/bunking so guests will need to find lodging nearby.
Early Week – Your scribe is having to withdraw from participation in a lot of things and a letter went out to that effect on Tuesday. That’s in the “miscellaneous” section above.
Cookery – A version of the Hungarian Chicken got made on Tuesday. The spicing was wrong and the parsley in the sauce got forgotten, so we’re going to try again. Recipe below…
Sewing – All mundane, getting ready for the holiday.
Herb Bunch – Mostly tending of indoor plants.
Project Day – All online
This is the recipe that I originally picked up.
Chicken by Hungarian customs – AMIS – V historickej kuchyni / Historical cooking – Chicken hungarian way
My quite favorite recipe because I can make it for my family on Sunday lunch and nobody notices that it is 500 years old. The original transcript from the book by Bavor Rodovský from Hustiřany – Cooking, that is a book about different foods
Young chickens again different according to Hungarian customs:
Boil the chickens clean instead. And he takes 20 or thirty onions peel them and stop the whole thing. And when they boil, put them in a clean pan and sprinkle with parsley spice. And when it spreads like porridge, stir with the wine in which the onion is boiled, and add pure wine vinegar to it and put boiled chicken in it. Spice with ginger, cinnamon, nutmeg flower and saffron well. And if you want to do it freely, give almonds, Greek wine, as it is common in the large courts.
Cook the chicken in salt and spicy water. To simplify the process (just when I do it like Sunday lunch) I cook chicken in one water straight with onions (I add it about halfway through cooking) and white wine. When the chicken is cooked, we can mix onions with a little broth – as needed, adding spoons of broth and one to two spoons of wine vinegar at the end. Season the mixture with nutmeg flower, ginger, cinnamon and saffron. Then rub the chicken with the created mixture – the rest can be diluted with the broth for “sauce”. If we want to achieve absolutely great taste and don’t mind deviating a little from the recipe, we can let the chicken under the grill bake a little.
And the almond or grape seasoning is really selective – it will delight your taste buds perfectly!
- 1 bag of boiling onions
- 1/2 stick butter
- 1/2 cup white wine
- 2 pounds chicken thighs (boneless/skinless)
- mushroom spice (you can see that I misremembered the spicing!)
- ¼ cup prepared horseradish mustard (or ¼ cup regular mustard and 1 TBSP horseradish powder)
- almond meal
- opt. grapes for garnish
- Peel onions and cut off roots, then cut in 1/2.
- Put butter in the bottom of crockpot and turn on.
- When the butter is melted add the onions and wine and cook for about an hour on high.
- Drop the chicken on top and salt, then add spices (cover the meat) and cook until chicken is up to 165 in the center. For me that was about 3 hours. If you check and the chicken is not up to temp, flip the outside pieces to the inside and vice versa.
- Turn off pot, set chicken aside, then put the rest into a food processor or blender.
- Process for about 1 minute, and then add parsley and mustard.
- Process for another minute and store separately from the meat.
- To serve: put each serving in a bowl, and pour some of the sauce over the top. Zap for about 2 minutes, sprinkle with almond flour and serve. Garnish with grapes if desired.
Note – The 2nd time I made this I used powder douce. We liked it both ways, although I think I might add a sliced apple to the onions. That would be tasty. Using almond meal for garnish works quite well, and adds a bit to the mix. We had both grapes and satsuma slices the 2nd time, and in one of the incarnations as leftovers, we also had some cranberry sauce. This is a good dish to dress up!
𝔗𝔥𝔶𝔰 𝔜𝔬𝔬𝔩 – A medieval Christmas
Ensemble: Martin Best Mediaeval Ensemble
Album: Thys Yool – A Medieval Christmas
Video: Horae ad usum romanun (XV secolo)
December has started, as I said before for this month I will only release music about the Christmas festivities, obviously very popular in the Middle Ages.
This is the first video: “Thys Yool – A Medieval Christmas by Martin Best Mediaeval Ensemble”.
Martin Best, born in 1942, has been dealing with early music since the 1970s. I refer to his Wikipedia page for those wishing to learn more: https://cutt.ly/Y1ZHKR9.
In his productions he always maintains a very folk approach, in this album music and lyrics about Christmas from various European territories are interpreted.
I wish you a good listening!
Mirko Virginio Volpe – MUSICA MEDIEVALE
1 Personent Hodie
2 Judas And Wenceslas
3 Hyer Matin
4 Miri It Is
5 Man Mei Longe
6 Thys Yool
7 Tapster, Drynker
8 Ja Pour Hyver
9 Gabriel From Heven-King
10 Chester Nun’s Song
11 Hail Mary Full Of Grace
12 As I Lay On Yoolis Night
13 Edi Be Thu
14 Perperit Virgo
15 O Virgo Splendens
16 Loor De Santa Maria
17 Polorum Regina
18 Mariam Matrem
19 I Pray You All
20 Ther Is No Rose
21 Caligo Terrae Scinditur
22 Princeps Pacis
23 Mors Vitae
Martin Best: voice, lute, psaltery
Lucie Skeaping: voice, rebecs, fiddle
David Corkhill: dulcimer, drums, bells
Jeremy Barlow: pipes, recorders, flute
Donna Dean: soprano
Kristine Szulik: alto
Angus Smith: tenor
- Lost Medieval Chapel Sheds Light on Royal Burials at Westminster Abbey – https://www.medievalists.net/2022/12/lost-medieval-chapel-westminster-abbey/
- Light from the Dark Ages: medieval dispatches for difficult times – https://www.medievalists.net/2022/12/light-medieval-dispatches/
- True Crusader Crime: Murdering Monks – https://www.medievalists.net/2022/12/true-crusader-crime-murdering-monks/
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