House Capuchin Shield2

After all last week’s doings, having a quiet week was good. Both of our Alaska members are safe and they’ve only minimal damage. We didn’t have quite as much week to report on because last week’s report was so very late, but mustard, sundials, blackwork, some harvest, pickled eggs and some marvelous photos from Charles du Bourbon make for a full report.

We should do better this week with all meetings on time.

  • 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 – – 12/16, 1/20 (no Feb potluck) 3/17
  • 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:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Done
New Embroidery Book – Facsimiles

Early Week – It took until Wednesday morning to post last week’s report! Photos and a *lot* of writing!

Brandon and Amor have both checked in, several times. (House members in Alaska, Barony of Eskalya….) They’re fine.

Mustard happened (see cookery) and pickled eggs, a bit of embroidery and some more bookmarkers.

Anja also got her copy of a new embroidery book, facsimiles of period sampler books.

She’s also made up her mind to do a single entry for both Summits and Kingdom A&S on her fig rennet cheeses.

Cookery – On Thursday evening Anja had a request from one of our “‘Danish” friends to make some mustard. It’s the recipe that she adapted from Sir Kenelm Digby’s. (below) Anja also realized that the reason it’s not turning as purple as the original batch is that the balsamic vinegars that she currently has are brown. …next batch will be purple….

Sewing – Finally got some licks in on the feast token bags and embroidery.

Bags – This is only part of the process. I’m going to put up a project page….

Herb Bunch – Most of this week was finding equipment, early on, then on Saturday, potatoes were harvested and about 1/2 re-planted to grow some more. Plenty of bagging and prepping of herbs went on, as well.

Project Day – Stared with Loren yelling that his sundial formula was finally working. “If I have to, since I have the calculations, now, I’ll *hand-draw* it!”

Anja was processing photos and getting some more done. We tested the mustard and then Anja worked on bookmarkers for awhile while Loren was working on sundials. He finally got the pieces ready and sent them off.

Some not-so-good news… Anja had sent some largesse with a friend to Investiture and it got left…again. So, it’s going to have to be mailed. It’s been sitting for over a month…

…and then tasted the pickled eggs. Pretty good day!

Recipes

Homemade Hot Wine Mustard

  • 1/2 C dry mustard
  • 1/4 C honey
  • 1/4 C balsamic vinegar
  • ¼ cup red wine
  • 1 T olive oil
  • 1 t salt
  • 1/2 t ginger
  • ½ tsp cinnamon
  • 1/2 t garlic powder
  • 1/2 t horseradish

Place all ingredients in a small saucepan. Cook over medium heat, stirring constantly until mixture thickens (this only takes a few minutes). Store in an airtight container in the fridge for up to a few months. It’s a marvelous purple color! …and great as a sauce on bread.

Mustard Sources

The Closet Opened (sir Kenelme Digbie, KT) 1669 To Make Mustard

The best way of making mustard is this: Take of the best mustard seed (which is   black) for example a quart. Dry it gently in an oven, and beat it to subtle   powder, and serse it. Then mingle well strong wine-vinegar with it, so much   that it be pretty liquid, for it will dry with keeping. Put to this a little   pepper, beaten small (white is the best) at discretion as about a good pugil and put a good spoonful of sugar to it (which is not to make it taste sweet, but rather, quick, and to help the fermentation) Lay a good onion in the bottom, quartered if you will, and a race (root) of ginger scraped and bruised, and stir it often with a Horseradish root cleansed, which let always lie in the pot till it hath lost its vertue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while. Some think it will be the quicker if the seed be ground with fair water, instead of vinegar, putting store of onions in it.

My Lady Holmsby make her quick fine mustard thus: Choose true mustard seed; dry   it in an oven, after the bread is out. Beat and searce it to a most subtle powder. Mingle Sherry-Sack with it (stirring a long time very well, so much   as to have it of a fit consistency for mustard) Then put a good quantity of fine sugar to it, as five or six spoonfuls, or more, to a pint of mustard.   Stir and incorporate well together. This will keep good a long time. Some do like to put to it a little (but a little) of very sharp wine vinegar.

John Evelyn A discourse of Sallets, 1699:

Take the mustard seed, and grind one and a half pints of it with honey, and Spanish oil, and make it into a liquid with vinegar……

To make mustard for the pot, slice some horse-radish, and lay it to soak in vinegar, squeezing it well, and add a lump of sugar and an onion chopt. Use vinegar from this mixture to mix the mustard.

From The Viandier of Taillevent (13th century), translated by Terence Scully [Cameline Mustard Sauce]:

Take mustard, red wine, cinnamon powder and enough sugar, and let everything steep together. It should be thick like cinnamon. It is good for any roast. Credit: The Viandier of Taillevent, edited by Terence Scully. (Ottawa: University of Ottawa Press, 1988)

Pickled eggs with beets & onion for 50 (feast servings, ½ egg per) Canned Beet Method

Ingredients

  • Pickle broth (Cat’s Fridge Pickle)
  • 2 Dozen Fresh eggs
  • 4 white or yellow medium onions
  • 2 Dozen cloves garlic
  • 2 Cans pickled beets
  • Caraway seed or fresh fennel (one or the other!)
  • 2 or 3 quart jars.

Method

  1. Slice onions and sliver or press garlic.
  2. Add to pickle broth with the sugar and simmer until cooked, stirring until the sugar dissolves.
  3. Strain solids. Reserve liquid. Let stand until cool. (overnight in fridge)
  4. Hard-boil eggs, shell and cool overnight.
  5. Use two single quart containers and put a dozen eggs in each one. (YMMV, that’s why you should have 3 jars.
  6. Sprinkle well with caraway or chopped fresh fennel
  7. Put ½ the onion/garlic solids in each
  8. Tuck the beets into the jars.
  9. Add enough of the pickle broth to cover and let stand overnight. Taste the broth and add more spices to taste. Keep in the fridge.
  10. Shake each day for 3 days, then eat. These should be eaten within two weeks.

Note – If you like it hot add a touch of prepared horseradish to each container. 1/8 teaspoon each. Don’t add more unless it’s still “too tame” 24 hours later!

Miscellaneous pix – Charles de Bourbon is in the Czech Republic taking pictures as he goes. We snagged a few.

Music – Medieval Old Christmas Carols From Europe

Old Christmas Carols From Europe – Vocal-Ensemble: Adolf Detel Artista: Vocal-Ensemble Adolf Detel, condutor
01. Alle Welt Springe 0:00
02. Noel Pour L Amour De Marie 1:32
03. Bis Willekomen, Herre Krist 4:57
04. Marien Wart Ein Bot Gesant 5:36
05. Maria Voll Genad 7:32 06. Branle (Nr. 28 Von T. Susato) 8:50 07. Het Was Een Maged Uitverkoren 9:48
08. Byla Cesta, Byla Uslapana 11:41
09. Koleda (Orgel 13:44
10. Maria Durch Ein Dornwald Ging 18:23
11. Und Unser Lieben Frauen 20:02
12. Canzon VIII A 6 (B. Marini Op.8) (Veneza, 1629, ded. 1626) 20:55 13. Noe, Noe! 24:00
14. Ein Kind Geborn Zu Bethlehem 28:56
15. Gay Rossignol Sauvage 30:51
16. Engels Nachtgaeltje (Blockfloete) 32:02
17. Moecht Gehn Nach Bethlehem 35:17
18. Dormi, Dormi, Bel Bambin 36:32
19. No, Onko Tullut Kesa 38:22
20. Pavane A 4 (P. Peuerl) 40:07
21. The Oxford Christmas Carol 41:25
22. Dzisiaj W Betlejem 43:15
23. Still, Still Seid, Ihr Hirten 45:05
24. All Offertorio (D. Zipoli) 46:46
25. Auf, Steht Auf, Das Licht Blast Na 48:56
26. Ich Trete Herein, Ganz Unbekannt 49:58
27. Wir Sind Die Drei Weisen Mit Unserem Stern 51:29
28. Froehlich Soll Mein Herze Springen 52:54

Links

Funnies 

Anja, Brandon (v), Amor (v), Loren, Herb Bunch (2)

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 12 bookmarkers, 25 bottles of gall ink, 25 pouches for block-printing, 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 11/25/18  (C)M. Bartlett
Last updated 12/10/18