Oh, we’ve got a *lot* to do before the feast is ready! This week has all been feast prep. Really excited!

If you’re coming to the feast, the weather should be decent. It’s the first dry or sort-of dry day we’ve had in a week, so things are muddy and slippery. Temps should range from 46 to 33, so there might be ice during the evening and night.

This is for the week leading up to the feast and almost no pictures are ready to go into it. We have too much to do to get ready! …although a few bits of clipart happened.

…and yes, this coming week, the meetings will be as usual.

• 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

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 – Sorting equipment for the feast ate two days!

Sewing – Only embroidery. Anja found she screwed up and had to pick out a whole double motif….

Herb Bunch – Watering and tending plants was most of what happened this week, other than re-potting a geranium branch that got broken off. Some herbs and greens were harvested for the feast foods.

Feast Prep

Monday was all sorting dishes, utensils and equipment and making sure the shopping list was correct.

Tuesday was the big shopping trip: meats and cheeses and such, but for me it was one of those days when nothing that was supposed to happen got done. Every dish I went to do was missing an ingredient, a tool, or something. The tapioca for jam doesn’t seem to be on the shelf. The fennel for the dragon eggs is buried in the freezer and out of my reach. The mixer has been put away somewhere…. The fridge is stuffed enough that some things that I know I saw in the morning had vanished. A favorite knife isn’t in the block. My garlic peeler had dived out of its place and I found it on the floor today. My sewing scissors were behind a tote that was too heavy for me to move. I sat down to embroider and ran out of floss. The large hank that I’m working from was nowhere to be found until well after midnight…. it was on my desk instead of with my needlework pouch. The hotplate even refused to work when I went to hardboil some of the eggs! It also took me two hours to write up the subtlety directions and Tempus hadn’t pulled out the last of the equipment boxes.

Wednesday the equipment boxes got pulled, eggs hardboiled and the missing pieces found, plus Loren repaired the hotplate…for the umpteenth time. The funny one is that we’ve had this one for years and the brand-new one that we got year-before-last quit after 4 uses and has never worked since…. I printed out some of my recipes. I started with jam, then went on to one of the more complicated butters, then did a simpler one. Eventually the table was clear enough to finally make the dragon eggs. Well, we got the chicken stuffing done and the mix for one set of eggs, anyway.

On Thursday the pickled eggs were set up and the lenten slices got made.

On Friday, the fresh stuff got shopped for, some pickles happened and some baking prep.

On Saturday we were up really early, but we ended up getting moving very late, compared to what I had been hoping. We went directly to Newport and picked up some forgotten sausage. Loren drove us right to Sash’s place after that, off-loaded me and totes and headed back. I started cooking right away. The first thing was to cook the sausages for the appetizers and the bacon for the pie. While those were going I set up an egg and cheese pie and a “fair tarte” which was mostly leafy greens with a little egg and cheese. I also set up some small versions of the mushroom tart, because I didn’t have a mixer and only scraps left over from the first two pies. Eventually, that was all cooked/baked/fridged and I made a batch of the sausage appetizers for Sash and his roomie, and a few of the cheesy olives, then made a batch of the appetizers for the feast.

Loren got back at about 6:30, loaded our stuff and me and we headed for the garden club, where we dropped off the check and picked up the key, then headed back to the shop.

We spent the evening packing everything, and then getting the first load into the car, so that we can just skedaddle this morning. I have to be on-site at 8am and will be starting cooking as soon as I can plug in the 1st crockpot!

gallery

More Snow Challenge pix

Music

Musica Reservata ‎– Music from the Court of Burgundy (Full 1969 Album)

Unless otherwise noted, all pieces composed by Guillaume Dufay (c. 1400-1474).

• Basse Danse: La Bassa Castyglia (anon.)
• Stropha: Vergene Bella, Che Di Sol Vestita
• Chanson: La Belle Se Siet Au Piet De La Tour
• Ballade: Se La Face Ay Pale Se La Face Ay Pale 2 Se La Face Ay Pale 3
• Rondeau: Mon Cuer Me Fait Tous Dis Penser
• Ballade: Resveilliés Vous Et Faites Chiere Lye
• Basse Danse: La Spagna (anon.)
• Rondeau: Par Droit Je Puis Bien Complaindre Et Gemir
• Rondeau: Le Souvenir De Vous (Robert Morton)
• Rondeau: Pour L’Amour De Ma Doulce Amye Bassa Danza: Collinetto (anon.)
• Chanson: Bon Jour, Bon Mois
• Rondeau: Adieu Ces Bons Vins De Lannoys

Featuring the voices of mezzo-soprano Jantina Noorman, countertenor Grayston Burgess and tenor Nigel Rogers.

Links – Les feux de Guédelon – saison 2 – épisode 6

Funnies 

Anja, Jay, Loren, Sash.

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

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/10/19  (C)M. Bartlett
Last updated 2/19/19