House Capuchin 3

This was a very busy week, getting ready for the holidays, but not so much doing on the historical end of things. Mostly it was Loren and Anja keeping some of the cookery going and Anja working out schedules and such on the feast. This week’s meetings ought to happen at the right times, despite the holiday disruptions. Also Anja and Loren are heading into Adiantum on Tuesday for lunch with Vesta, and some of us are looking at Tymberhavene’s feast on the 30th. No clue if we’ll get there or not.

Glad Yule to all! Hoping that whatever holidays you celebrate you have a great time!

If you’re reading this, you’re invited to our House Winter Feast on 2/18! You need to let us know that you want to come, to make sure that we’ve enough food and that you’re on the list. There’s no fee for the event, although we’ll have a donation can out to help with the cost of the hall.

• Sewing Night – At Ancient Light, Thursdays, 6-8pm
• Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
• Sewing Time – At Ancient Light, Saturdays, 3-5pm
• Project Day – At Ancient Light, Sundays, Noon to 5pm
• Cheese & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
• Next Potluck – 1/21

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/

Early Week – …started with cleaning up from the potluck. Loren and Anja finally headed home around 9pm, having finished the spiced nuts, the caraway rye, the pictures and the report. The mango was sliced and in the dehydrator and leftovers in the fridge.

Burping of the brined apples had to happen several times each day. On Tuesday the box was set in an out-of-the-way spot where we could still reach it.

Anja got the green pouch from last week finished Monday evening and on Tuesday got another style of pouch and lining cut in two styles: one in a “brocade” fabric and another in blackwork on the chunk of blue evenweave that came from Three Mountains.

So, I promised on the nuts.

SLOW COOKER Nutmeg-SUGAR Pecans

Adapted from a Recipe by DrGaellon  “Adapted from a recipe by Stephanie O’Dea. http://bit.ly/bqEd0m

• READY IN:  2hrs 5mins
• SERVES:  12
• YIELD:  3 cups

INGREDIENTS

• cooking spray
• 1 1⁄2cups granulated sugar
• 3tablespoons ground nutmeg
• ½ teaspoon ground mace
• 1⁄8teaspoon  salt
• 1egg white
• 1 1⁄2teaspoons vanilla extract
• 3cups pecans

DIRECTIONS

1. Spray slow cooker liberally with cooking spray.
2. Combine sugar, nutmeg, mace and salt; whisk well and set aside.
3. In a large bowl, whisk egg white and vanilla until frothy.
4. Add nuts and toss to coat thoroughly.
5. Pour in sugar mixture and again toss thoroughly to coat.
6. Pour coated nuts into slow cooker.
7. Cover and cook on high 2 hours, stirring every 20 minutes to prevent burning. (I’m not going to do these on high next time. Every 15 minutes and I still had some scorch!)
8. Lay out a piece of baking parchment.
9. Pour nuts onto parchment, spread out and let cool to room temperature.
10. Store in an airtight container.

Cookery – We were polishing off leftovers in the early part of the week, and a number of people tried the spiced nuts. Anja also found a recipe for pickled cheese, another weird Slavic food, so Loren picked up the ingredients to try it. Anja also set up a Christmas Sangria and then went hunting to find out whether it was period. With help from Seamus, she found this interesting article. https://vinepair.com/articles/the-history-of-sangria/

Sewing Time – Thursday – Moar pouches hap’nin’ and Anja started the embroidery on a pouch of that new fabric. Also some happened on the “secret project”. …and Amy has two more lucet cords done.

Sewing Time – Saturday – Just continuing projects.

Project Day was just Loren and Anja for most of the day and mostly we were cooking. We started with making candied cashews (like the pecans from the recipe above), went on to a recipe of schiz >>> , then Nakladany Hermelin, although it was really Nakladany Brie, because Hermelin cheese is hard to find in the US. As always, we had to adapt the recipe so that Anja can eat it. (below) A few other things got worked on, the Secret Project the most, or maybe Anja trying to work on the schedule for foods for the feast took more time. Stella came in late in the day for a bit and we talked history of fireplaces and firepits.

Nakladany Syr – Pickled cheese isn’t really pickled the way we think of pickles. It’s an altered cheese, soaked in herb-infused oil. This is something that Anja ate in Prague and remembered from her childhood.

Nakladany Hermelin – Pickled Cheese – Nakladany Hermelin or Pickled cheese is popular pub snack that comes with beer. It’s prepared from Hermelín cheese (literally means “ermine”) a Czech version of Camembert cheese. As always there are many different recipes and ingredients. Let’s try a basic homemade pickled cheese. Pickled cheese is served with bread and cold beer. Nakladany hermelin can stay in your fridge for several weeks. (from http://www.czechcuisine.net/nakladany-hermelin-pickled-cheese/ )

Ingredients

• big mason jar
• 6-8 pieces of Camembert like cheese
• 3-4 onions
• 8 cloves of garlic
• peppercorns
• allspice
• bayleaf
• hot peppers (goat horns peppers)
• 1 teaspoon of paprika or chilli
• salt
• oil (sunflower oil)

Directions

1. Slice each cheese in the middle. Slice onion.
2. Cover each cheese slice with paprika (or chilli), minced garlic and salt. Put the slices back together.
3. Put in jar some onion, bayleaf, few peppercorns and allspice, then 2-3 cheeses and hot pepper. Again onion and repeat layers until the jar is filled up.
4. Pour oil in the jar so every ingredient is submerged.
5. Close jar and put in fridge for 3-5 days.
6. Pickled cheese is served with bread and cold beer. Nakladany hermelin can stay in your fridge for several weeks.

Our version, Nakledny syr

Ingredients

• Tupperware cold cuts box
• 2 pound round brie
• 2 onions
• 4 heaping soup spoons of garlic
• 5 dollops horseradish sauce
• 4bayleaf
• 1 Tbsp mixed oregano and basil
• oil (mix of olive and peanut)

Directions

1. Slice cheese in the middle.
2. Slice onion.
3. Cover bottom of box with one onion, bayleaves and garlic and ½ the oregano/basil mix
4. Put garlic in between with caraway
5. Repeat the bottom on the top.
6. Pour in oil so every ingredient is submerged.
7. Put on cover and put in fridge for 3-5 days.

Miscellaneous pix

Music

Links – Agincourt Carol in the Tower of London.

Funnies 

Loren, Anja, Gudrun (V), Stella, Amy

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

• • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 255+7=262 plus 25 pouches for block-printing, 14 (plus 26 unfinished) 2 sewing kits (except for bone needles), varnished stuff (124) one snap pouch, one double drawstring

Total as a Household = 3621 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 12/11/17 & published 12/24/17 (C)M. Bartlett
Last updated 12/24/17