House Capuchin Shield2Oh, the foods for the feast look and taste *so* good! That’s pretty much all we’ve been working on, this week. The regular meetings that got held (bad weather cancelled some) were all about foods. Spare time was all about feast stuff. Only a little embroidery and working on bone needles even happened. This coming week will be the same, ending with the feast on Sunday.

Dilly Beans, left and Applade Ryall leftovers on the right.

We’re planning two newsletters this week. One should be out Saturday evening and the other as soon as we get the pictures done from Sunday, probably by Tuesday evening, at the latest.

Summits A&S and Bardic was this weekend (picture below) even if none of us got to go, and the Snow Garb Challenge had some wonderful pictures!

  • Schiz molded and ready to be sliced for frying

    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 – (no Feb potluck), 3/17, 4/21, 5/19, 6/16
  • Winter Feast Date is 2/17/19
Mixed veg pickle

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:

Early Week – Feast prep and planning, but in between both Anja and Loren were working on embroidery and needles, respectively.

We heard from people all week about the feast, who was going to make it and who wasn’t.

Sewing – Just more on the tissue cover band….

Progress by the end of Sunday.

Herb Bunch – Cancelled because of icy weather. Plant tending happened this week, though and ginger got planted.

Summits A&S Championship – None of us got to go. Temperance is the new Alpine Scholar!

Project Day – Was mostly cookery, but Anja embroidered a bit.

Feast Prep

Tuesday was sugared, spiced nuts, baked marzipan, Persian Boob cookies and dishwashering a bunch of the boxes that foods will be put in for prep, that then had to be sorted.

Wednesday  – Set up a tvarog. Did the trial run on an other batch of Applyde Ryall. Finished a batch of Dilly Beans, Black bean pickle, Garlic butter, Italian butter, several lime waters and started dried lime zest. Got the Spiced Nuts boxed. Made one spice mix.

Tvarog – Unmolded and broken up

Thursday night was tvarog, setting up a 2nd tvarog and a dill/onion butter and then making schiz. Also, some grocery shopping and then grocery putting away got done.

Friday – Unmolded schiz in the morning and got butters into the freezer. Managed to drop the pickled chickpea jar onto my foot and broke the lid. The chickpeas that didn’t exit the jar (which was fine, it was just the lid) got more pickling broth and a new lid. Put the tvarog into the fridge

Schiz molded and ready to be sliced for frying

so it could be done in the morning. Sorted the breads and butters and froze. I mostly worked on spice mixes, doing cheese spice, salsa fina, powder douce and powder fort.

Saturday – Finished the spice mixes and did a lot of dishes. Sorted the period spice box.

Sunday – Finally had a clean table again. Pickled mushrooms, first, then potted cheddar, then cooking the rest of the bacon for the bacon blue butter. I re-thought on the bacon ‘coz it got a little scorched, so I’ll do that at some future point. The ginger that went into the mushrooms was sprouting, so the main stem went into the fridge, but the sprouted bits got planted. They’ll go in one of the big tubs once it’s warm.

Later I got the 2nd tvarog done, then set up a chowder (for mundane use) with the whey and veg left over from the pickles, and the scorched bacon where it won’t matter. I ground some dried mushrooms for spice and organized some other things, while Loren did more dishes.


Potted Cheese

Potted Cheddar with Bacon and Shallots

  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: about 1 pint


  • 2 tablespoons butter
  • 8 ounces bacon
  • 2 medium shallots, sliced paper thin
  • 12 ounces sharp cheddar cheese shredded
  • 1 cup heavy cream
  • 2 tablespoons burgundy (or dry or cream sherry or even dark beer, have done it with all of these)


  1. Melt butter in a pan and fry bacon over medium-high heat until cooked through and crispy.
  2. Remove the bacon from the pan, and set the strips on a rack to cool slightly and de-grease.
  3. Decrease the heat to medium-low.
  4. Toss the shallots into the hot fat, and sauté them until deeply fragrant and browned, about 15 minutes.
  5. Combine bacon and cheddar in a food processor and pulse until well-blended.
  6. Add the shallots and pulse until mixed, then the cream, then sherry to the bacon and cheddar, and continue to process them together until they form a smooth, spreadable paste.
  7. Spoon the cheese spread into a jar or into ramekins, and either serve right away or store, carefully covered, in the fridge for up to a month. Remember to bring the potted cheddar to room temperature before serving, and spread over crackers or bread as an appetizer or starter.

Spice Mixes

Finished, but not shaken spice mixes (added grains of paradise)

Rafaella’s Salsa Fina

  • 2 Ginger
  • 2 Cinnamon
  • 2 grains of paradise
  • 2 nutmeg
  • 2 mace
  • 1cloves

Powder Douce

  • ½ cup powdered ginger
  • 1½ tsp. Grains of Paradise, ground
  • 2 Tbsp. cinnamon (Ceylon), ground
  • 1½ tsp. Cloves, ground
  • 1 Tbsp. sugar

Powder Fort – Daniel Myers

  • 3 Tbsp. ginger
  • 1 1/2 Tbsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. cubebs (subbed grains of paradise
  • 1 tsp. grains of paradise
  • 1 tsp. black pepper (subbed horseradish)

Cheese spice

  • 1 Caraway
  • 1 Mustard
  • 1 Horseradish
  • 3 Salt
Mushrooms pickled in mustard and wine

Funges pikld – makes 8 servings (SCA recipe from ‘70’s)


  • 1 onion, thinly sliced
  • 1 cup red wine vinegar
  • 1 cup water
  • 3 tablespoon brown sugar
  • 3 tablespoon mustard powder
  • 1 Tbsp mustard seed
  • 1 ½ tbsp. salt
  • 24 oz ounce) cans whole mushrooms, drained


  1. Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan.
  2. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes.
  3. Transfer mixture to a covered container and chill. (It overflows a quart canning jar….)
  4. Drain before serving.

Snow Garb Challenge – This was a fun one! The idea was to get outside in your garb, if you were snowed in.

Miscellaneous pix




For The Medieval Kids…

Q – How did the Vikings send secret messages? A – By norse code!
Q – Why did the knight run about shouting for a can opener? A – He had a bee in his suit of armour!
Q – Teacher: Who can tell me where Hadrians Wall is? A – Pupil: I expect it’s around Hadrian’s garden miss!
Q – Why were the early days of history called the dark ages? A – Because there were so many knights!


Dance, Pizza Knight, Dance!

Sash, Anja, Loren, Gudrun, Brandon

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 – 96 plus 25 pouches for block-printing, 8 bookmarkers, 24 bottles of gall ink, 22 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 3780 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/3/19 and published 2/11/19 (C)M. Bartlett
Last updated 2/11/19