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Letter O cat rat chase trap

Only a food-focused week this time, not just because of the potluck, but the holiday coming up behind. We tried some dishes that worked and one that kinda didn’t, but overall ate well. We have a couple of people who’ve asked to be added to the Facebook group. We welcome folks who are interested in what we do! Some other things went on during the week as you can see below and lots posted for Project Day and the Potluck!

This week is going to be all holiday stuff. No clue how that’s going to play out with getting House stuff done. If you don’t see a report this coming week, it’s ok. 

Got a question this week about “What is a “graeca doctrina servus“? It literally means, “greek teaching slave” and was a joke when we first started the House. It’s as good a term for what I do as I’ve found, since I publish this each week, keep records and teach when folks need it! 

Done. but it kinda didn’t work…. Gonna try again this week.

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
  • No Winter Feast in 2021. We’ll revisit for one in 2022 next spring.

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:

Educational Events

Dance Vids

Classes – (apparently everyone is busy with the holidays!)

Real Royalty – The King Who Ruined England | Edward II | Real Royalty – In this episode, Edward II’s obsession with revenge tears England apart. The Plantagenet story is more shocking, more brutal and more astonishing than anything you’ll find in Game of Thrones.

Early Week – Anja was embroidering, but also did some cookery research, and started a few dishes for the potluck. We also took delivery of some ground lamb and both beef and lamb bones. 

Cookery – We started the chicken with root vegetables and greens early in the week and fridged the main part of it on Wednesday. The sauces waited until later in the week. After setting up and photographing the nibblements plates (Cheese plate, fruit and veg plate, olives) on Friday, we tried the Spoon Dish of Nuts. It didn’t work as well as we would have liked, so we did another run at it on…. Saturday morning we started the lamb bones going and strained and put the broth by Saturday evening and fridged the useable bones, because they’re going to have to be degreased and boiled. At that point we started the beef bones, which are also being cooked for the marrow. 

Because we lost Saturday evening to a different problem, nothing more happened until Sunday, where we started in at one end and finished around 8pm. Pasties filling was first, then the vegetables, then forming and baking pasties, then making up the chicken dish with the sauces. 


Other foods

Celebrating Saturnalia with Cato’s Globi – Tasting History with Max Miller

The History of English Gingerbread

How to cook a medieval feast: 11 recipes from the Middle Ages

Sewing – Working on the snip case in the early week, because the pouch disappeared…. …and then I figured out where I put it. Only a few stitches done, though. 

Sundials, etc. – Tempus got to show off one of his bone needles to the lady who delivered the lamb and the bones. 

Herb Bunch – The stew ended up with a number of veg ends to be planted. Anja went to do them on Friday and the rain was a bit much, so that happened on Sunday, instead, after Tempus brought the bucket in.

Project Day – Bones cooked all day Saturday and Sunday. They only got finished Sunday night, late, but we still have to degrease them and boil them clean. The internet connections kept fading in and out for the first couple of hours, which makes it all the better to keep it to typing and photos and maybe messenger chat. 

Peggy said, “I won’t make it today, but I wanted to share that my son has suggested twice now that I make “farts of Portugal” again. Told him he’ll have to wait until we get moved.” 

Anja was online most of the afternoon, talking to folks and working on embroidery. 

Isabeau said, early on, “Today was spent delivering projects. Tomorrow is for making holiday yumminess!” Then Anja and Isabeau both made tries at burning chocolate, one in a double boiler, one in the nuker, but Isabeau went on to create these awesome bead spiders!

Helen, new person, just joining us for a Project Day, “I was going to join while sewing new garb but couldn’t find the link and got side- tracked by teen demanding food… LOL… maybe next time…”

Claire says, “Yesterday I made copycat Starbucks gingerbread loaf and used my Disney Frozen cakelet pan for the first time rather nicely. I also made eggnog Jell-O shots, which was rather a process because I didn’t use store bought eggnog. This was a mold I borrowed from a neighbor and not a good shape. Getting round ones soon this week from Amazon. Recipes in comments when I get to the desktop. Also made magic square bars the other day. Those and the gingerbread loaf are my two fave holiday desserts.” (I also added some candied peel and some stem ginger)…/eggnog-jello-shot-recipe… (one of the candy molds I have coming looks just like what they probably used for the ones pictured on the website) and the good ol’ classic…/magic-cookie-bars-from…/ (no nuts, I always forget WHY the coconut layer is on top, and I won’t ever use mini chocolate chips again, they shed like crazy)”

Poor Arlys was stuck in meetings all day. 😦 

Potluck – Cooking had been going on all day, but by 6pm everything was finished but the pasties. We got those done and ate. Well, Tempus ate. Anja had been chowing all day! (Pix up in cookery, above)

Potluck Menu


Cheese plate with grapes
  • Cheese plate
  • Grapes
  • Veg plate
  • Olives (black and green) 
  • Bread


  • Onion Soup
  • Black-eyed pea pottage
  • Chicken with root vegetables and greens and two sauces
    • Garlic sauce – can
    • Mushroom Cream Sauce – can
  • Ginger Carrots
  • Buttered Beets
  • Pasties, Anna Wecker cookbook, lamb/pork/berry
Done. but it kinda didn’t work…. Gonna try again this week.


  • Spoon dish of nuts
  • Marzipan
  • Fudge
  • Comfits
  • Seed cakes



Pasties filling – Pasties filling has blackberries, huckleberries and craisins as well as lamb, pork, egg, bread crumbs and powder douce.

Crust was puff pastry, filled and crimped like a turnover. Brushed with egg. Baked in oven at 350 for 20 minutes

These were really good! Adding the frozen berries made a big difference. 

Anna Wecker’s cookbook – 225 Krapffen von dem ubergebliebnen Fleisch – Pastries of leftover meat

Take of such (meat) as you have that is no longer suitable for the table , it is good for these things. Cut the meat off the bones and chop it well. Make a dough of fine flour and eggs, a little fat, salt it well, or the way you make it for tarts, as you please.

Take two thin sheets, one as big as the other, shape it as you would like it and as you can, round, triangular, or rectangular, into hearts, roses, or stars. Then add good spices to the meat, raisins, and what you like to have sweet or sour, as you please. (Add) enough fat from what is skimmed off soups (Suppenschmalz) or beef marrow, according to how fat or lean the meat itself is. If you wish, you can also add good herbs, with or without spices, or eggs as though you wanted to make sausages that go into the fat-lined part of the large intestine (Klobwürste). You may also take coarsely ground almonds, (but) they are better grated, especially if you also add eggs, and grate a little bit of hard white bread if you please. Always add a little meat broth.

If you want to make them, prepare it (the meat) and put a little of it on part of the abovementioned sheets (shaped) according to whatever you want of animals, birds, hounds , hares, as described above. Shape it with the prepared stuff (meat mixture) and then place the second sheet on top. Press it together according to its shape and close it as artfully as you can.

Give each its form: to the sow, bristles with a pastry wheel, give each one eyes from black dried cherries or juniper berries, (arrange) the skin of an egg around it or of red apples or rose petals, each after its kind. As to what else belongs to them, I have kept the little sheep’s trotters and such things as well as the young hares’ feet, those who are artful do not need much description, to those who aren’t it is in vain. Roughly done does not improve them or detract from them. Close them, brush them with egg as is always done, bake them quickly and serve them warm. They are best without egg, but to each as they like it. Almonds and a little bread makes them good.

White Spoon Dish of nuts – This wasn’t successful. We’re going to do another run. It was tasty enough, but not cooked down the way it should have been. Looking up recipes after, it didn’t have enough liquid

Meister Hans 1460 Cookbook – Recipe #207 Von einem weissen gemuess von nussen – Of a white spoon dish of nuts

  • ½ cup nut flour (used almond)
  • ¼ cup semolina
  • ½ cream
  • 1 cup milk (needs 1 1/2 more cups)
  • 1/8 tsp salt
  • sugar to taste


  1. Mix nut flour and cream in heat-proof dish.
  2. Zap 1 minute.
  3. Stir and let stand for ½ an hour or so.
  4. Add semolina and salt.
  5. Stir well.
  6. Zap, first for two minutes, then one minute at a time, stirring between.
  7. Porridge is done when semolina “puffs” and it thickens.
  8. Add sugar, on top at least. You may want to add 1/4 cup when you add the salt.

Original, translation by Volker Bach – Item take a white nut spoon dish in a pot, that is made from nuts. He shall pound them but so that they do not pass through (but not pass them through a cloth?) and you should have a thick milk with that and manchet flour (semlein mel), it becomes thick from that. You may serve it warm or cold, and make it sweet with sugar.

French onion soup (modern recipe) – Effortless onion carmelising. Easy soup.


  • 3 pounds onions
  • 1 stick butter
  • 1 qt beef broth
  • Herbs de provence or other as you like


  1. Set butter in the bottom of crockpot and turn on.
  2. Wait for it to melt and swirl to coat, or melt in nuker, pour in and swirl.
  3. Peel and thinly slice onions.
  4. Toss into crock set to low.
  5. Stir every couple of hours.
  6. After 8-12 depending on your crockpot, they will be perfectly caramelized.
  7. Add broth and seasonings and let sit another hour. (Can stand for 3, total).
  8. Serve hot topped with cheese.

Original recipe – Started them last night in the crock pot – one stick of butter and three pounds of sliced onions, set the pot on low. Stirred periodically. By late afternoon, they were perfect! Added beef stock and herbs de Provence, topped with cheese. Thanks, Beth, for the great idea for the onions!!

Herbs de provence

  • 3/4 teaspoons dried oregano
  • 3/4 teaspoons dried thyme
  • 1/4 tablespoons dried savory
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried, crushed rosemary
  • ½ tsp lavender blossoms (optional)

Miscellaneous pix

Merry Christmas from DGB Conservation Studio by Dana & Marie – From –

Historical Textiles – Lots more pictures on each days’ posts! Look at the right-hand column to access the rest of the calendar (up to today’s date….) –

Music – Medieval Carols, Oxford Camerata, Jeremy Summerly

  • 1 Ave Maria (English, 15th century) – 00:00
  • 2 What tidings bringest thou? (English, 15th century) – 2:53
  • 3 O viridissima virga (Hildegard of Bingen) – 7:01
  • 4 Alma redemptoris mater (English, 15th century) – 11:47
  • 5 Deo gracias Anglia (English, 15th century) – 18:13
  • 6 Be merry be merry (English, 15th century) – 22:11 7 Riu riu chiu (Spanish traditional) – 24:45
  • 8 There is no rose (English, 15th century) – 27:08
  • 9 Planctus Guillelmus (Anonymous French, ca. 1090) – 31:44
  • 10 Eya mater Stephane (English, 15th century) – 38:32
  • 11 Gaudete Christus est natus (English traditional) – 41:09
  • 12 Hail Mary full of grace (English, 15th century) – 42:52
  • 13 Now may we singen (English, 15th century) – 46:36
  • 14 Nowell sing we (English, 15th century) – 50:59
  • 15 Planctus David (Abelard) – 54:20


Christmas Dinner – York Archaeological Trust –

The Footprint of a Roman Toddler Has Been Preserved on this Tile for 2000 Years –

Llys Llywelyn – Medieval Court –

Hidden in the Landscape: The Unique Architectural Heritage of Icelandic Turf Houses –

The Galloway Hoard: Viking-age Treasure –

Video Links

Debunking Norse Pagan Yule Myths – Or how to ruin Yule for everybody – Annoyed Kitten

vikinghomecompanion – Torvaldr is a Verb Wargy

vikinghomecompanion – Viking Raid doo doo


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 – 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

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 12/14/20 & published 12/21/20 (C)M. Bartlett
Last updated 12/18/20