Loren and Anja were pretty busy this week with re-opening their shop after a winter break. There wasn’t a lot going during the week, at least in part because last week’s report came out so late, but prep for the potluck certainly happened!
Of course, it’s still in the virtual world which means photos and descriptions is the best we’ve got, but we’re trying!
Nothing new this week, either, just keeping projects going.
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 – 2/21, 3/21, 4/18
- 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: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
- SATURDAY, FEBRUARY 27, 2021 AT 7 AM PST – Cooking With Maggie: Getting Started Redacting Period Recipes – Event by Barony of Marinus – Not sure where to begin when redacting a period recipe? Maggie of the Canton of Turmstadt in the Barony of Knights Crossing in the kingdom of Drachenwald will be teaching the basics of how to redact a recipe working from Scappi. She will choose three recipes to work through redacting and the fourth we will cook together. – https://www.facebook.com/events/754496695489780/
- Virtual West Coast Culinary Symposium 2021 – Online Event – Event by Kingdom of Caid and Mercy Neumark – Apr 2 at 11 AM PDT – Apr 4 at 2 PM PDT
- Register – https://docs.google.com/forms/d/e/1FAIpQLSdf9m-jKJpDFxAO9ItF-ADhW8HYa-rwmdIWn_zR6HQ2dnZlnA/viewform?fbclid=IwAR2iqd_pYMTUUaMrcWdEfwxoukUPN2qbbDNWGX29Um-DkvEKKjU0jnnvd1c
- Information – https://wp.sca-caid.org/events/ (You have to go several layers in!)
- Known World Science Symposium – JUN 25, 2021 AT 8 AM PDT – JUN 27, 2021 AT 11 AM PDT – Barony of Gryphon’s Lair – https://www.facebook.com/events/456485881710498/
Other Good Stuff
Knowne Worlde Entertainment Guide – KWEG – Entertainment List – https://docs.google.com/spreadsheets/d/1xEZAwCca4IQham3TpxfWnonQscG668mmYgIMA18YZ-E/edit?fbclid=IwAR3UAXblIOd9u-N5IKtJNLzLFS52KPibZEAuwoDHjWzFoCtN_gDHETI9iCo&fbclid=IwAR3LHjEqnVdiWwe8G4s_zyAy46spXdgThJieqPnF5Metn9IOFzJWGpLkLNw#gid=0
Online Class: Woodworking 101 With Baron Alasdair #8 – Viking Age Chests – EarlySweden – Join Baron Alasdair Mac Roibeirt for the eighth in a series of woodworking classes designed to help you build both your skills and your tool kit. This Class titled Of Hedeby and Mästermyr: a Look at Some Viking Age Chests will look at the distinct construction elements of some Viking Age chests and discuss how to build them. This class will also discuss biscuit joiners and splines. To see more information on this class including helpful links and plans for the project discussed please go to the blog post here: https://earlysweden.wordpress.com/2021/02/22/online-class-woodworking-101-with-baron-alasdair-8-viking-age-chests/
Weaving on a Jet Plane – Elewys of Finchingefeld – Just a quick little video showing my experiments with backstrap weaving…on an airplane. I needed to have something that was compact and maintained tension, and this (mostly) worked.
Weave Along with Elewys, Ep. 14: 11th century Selonian, Latvia – Elewys of Finchingefeld – This is an 11th century piece from a Selonian tribe grave, found near the border of Latvia and Lithuania. I also discuss the importance of archaeology and the difference between science research and grave robbing. This is a fairly easy skip hole pattern with zero twist build up.
16th Century Tudor and Dutch Dress Hooks | Part 1 & 2 – Lynne Fairchild – What materials were 16th century Tudor and Dutch dress hooks made from? How large were the hooks? What were the hooks used for on women’s clothing? Here are examples of historic dress hooks in museums, as well as in paintings. Learn a little bit about 16th century dress hooks in this Part 1 video, prior to watching the Part 2 video of my very own Elizabethan dress hooks being made:
Made by a Blacksmith – Lynne Fairchild – Learn about the historical dimensions and metals used for 16th century Tudor / Elizabethan / Dutch dress hooks for women’s clothing (like kirtles). For more information and historic examples of dress hooks, please check out Part 1 of this video at: https://youtu.be/dBC6XWQ8Q_o Watch a blacksmith make 2 dress hooks for historical reenactment clothing! These 2 particular dress hooks are made from brass. Follow along with the step by step process of how a piece of a scrap brass plate becomes two floral dress hooks. Historical dress hooks from the Renaissance / Tudor periods typically found in museums were typically made from silver gilt (silver gilded in gold). However, for lower class people who may not have been able to afford silver, then other metals were used (such as brass).
The Royal Artists: Holbein, Eye of the Tudors (Art History Documentary) | Perspective – Perspective – British art historian Waldemar Januszczak shows that Hans Holbein witnessed and recorded the most notorious era in British history. He painted most of the major characters of the 16th century Tudor Era, including the famous image of King Henry VIII. What unsettling secrets lay hidden in his famous paintings? What do his images reveal about Henry’s relentless drive to control the English church?
Henry VIII’s Sisters – Lindsay Holiday – Margaret Tudor, Queen of Scotland and Mary Tudor, Queen of France lived lives just as intriguing and dramatic as the six spouses of their famous sibling. Henry VIII’s is infamous for his relationships with women. The domineering King took 6 wives during his 36 years on the throne. And he disposed of them with as much scandal as he wooed them – Divorced, Beheaded, Died, Divorced, Beheaded, Survived. But Henry had two other important women in his life, his sisters, Margaret and Mary. Their lives and complicated relationships with their brother are just as intriguing as those of the famous 6 wives. Let’s get to know the two Tudor sisters, Margaret, Queen of Scotland and Mary, Queen of France.
Early Week – With the report coming out so late in the week mostly what happened in early week was eating leftovers.
Cookery – Planning potluck dishes started as soon as we got going on leftovers!
On Saturday we started a tisane that we’d been wanting to try for quite some time. It turned out to be tasty, if strange. We’re not used to barley water, which was a common drink. Loren commented that it hadn’t sat long enough to turn into beer. 🙂
We tried the marrow-laced dough for chicken pie. It was harder to handle than butter. The dough turned out tough, but cracked. The marrow on the chicken pieces was good, but I couldn’t tell any difference, so into the pottage it went.
The Origin Of The Word ‘Chocolate’ – https://www.sciencefriday.com/articles/the-origin-of-the-word-chocolate/
Chestnuts in the Middle Ages: texts and images – Reenact-Advisor – Starting from the words of a 13th century writer, we will compare texts of different kind: from the three ways used to cook them (boiled, roasted or dried) to the medical advices from the Tacuina Sanitatis. And we will discover that even behind a simple chestnuts there are centuries of story and traditions! By the way: how do you prefer to eat them? Let me know in the comments!
Sewing – Anja is starting to sew up the pieces from the sewing kit that she’s been working on for a couple of months.
Sundials, etc. – Nothing on the bones this week….too busy.
Henry VIII’s Armour of c. 1540 – Royal Collection Trust – Henry VIII’s armour is one of the highlights of the Royal Collection at Windsor Castle. Join The Queen’s Armourer, Simon Metcalf, as he examines this extraordinary piece of history.
Herb Bunch – Just tending this week, but we need to get started on some of the spring planting, starts and vegetables!
Project Day – Loren and I spent most of the day cooking. During the Project Day time there were other things going.
I asked what people were cooking.
- Helen Louise – Pickled cabbage, bratwurst and potatoes today. I’m into easy… LOL
- Rosamonde Sherwood – Quick & easy meatloaf, gravy mashed potatoes etc for us, I have to sand down the kitchen cabinets today. My main kitchen will be a mess for a week!
- Helen Louise – gravy!!! Great idea!!!
- Tamra Prior – Same as always for us, steak and homemade bread cause it’s Sunday. Breakfast was leftover scones, and I’m dismayed the orange curd from Cost Plus World Market had margarine (long story, I was trying to order something else and wanted free shipping so I added that and double cream to the order. The main thing we wanted wasn’t actually in stock…but I did still get the free shipping at least). Normally I don’t buy curd, I make it.
Cynthia Ley – I got nuthin.’ Graphing out an embroidery project.
- Bonnie Williams – I’m just getting my day started and your list makes me so tired I want to go back to bed lol.
- Tamra Prior – Same here, so hard to get going. I only just had breakfast and hoping the coffee helps. I think there must be another barometric pressure change or something.
- Bonnie Williams – Today’s project is teaching 16 yr old grand daughter stick Weaving, helping her and 15 yr old grand daughter make cosplay fox ears, and making pattern and plans for 16 yr old to have troubadour garb made for future sca events
Potluck – Cooking started on Saturday, of course, but chicken got done first on Sunday and then we started setting up nibbles. The Wittenmere cheese needed to sit out, along with the roll butter to warm up a little. Loren got bread going while we were having some lunch and then we got back to work on the chicken, etc. Eggs needed muddled. Saffron needed to soak. Things needed to go into the crockpot to warm. Things gradually came together until we were nibbling at 4:30 and eating by 6pm. We were so stuffed, though, that we didn’t even bother to finish the pudding and custard until way later in the evening and those became a midnight snack and breakfast on Monday!
- Sweet Tisane
- Wittenmere cheese
- lemon curd
- Roquefort cheese
- Pickled eggs
- Honey/fig spread
- bread rolls
- Black olives
- Green olives
- Beet and horseradish sauce
- Marrow partridges (made with chicken) – tossed
- Pottage of barley, rice, greens and chicken
- Bacon and leeks
- Sweet barley pudding
- Mortar Chickens
- cherry custard
- marzipan squares
- maple candy
Sweet Tisane – Le Menagier de Paris – Interpretation and Translation by Mistress Kiriel du Papillon (OL, OP) – This was tasty, slightly odd, since we’re not used to barley water as a flavorant, but quite good, warm. I think I should have boiled the licorice first, and the next time I willk but I put the boiled root into the jug that went into the fridge.
- A short gallon of water (3.7 litres) (used gallon)
- A generous 2/3 cup barley (160g) (used cup)
- 7 dried figs – chopped into quarters (used 8)
- About 1 tsp of stick licorice (4 grams) – this is the dried stalk of the licorice plant (you might find this in an Indian supplies shop) (used two slices)
- Rock sugar (used lump sugar)
- Bring the water to the boil in a large pot.
- Add the barley, figs, and licorice stick.
- Boil gently till the barley bursts (about 45 minutes).
- Strain through cloth (you might find it easier to do a first draining through a colander) and pour the liquid hot into goblets, into which a small lump of rock sugar has been ground.
Sweet Tisane. Take fresh running water and bring it to boil, then for every one sextier of fresh water a generous porringer of barley, and it is not important if it has husks, and for two parisis of licorice, similarly, figs, and then boil it until the barley bursts and then strain it through two or three layers of cloth, and put in each goblet an abundant amount of rock sugar. This barley is then good to give to poultry to fatten it.
16th C Cherry Custard – Inspired by https://coquinaria.nl/en/cherry-custard/ – Side dish or dessert (modern) for 2 to 3 persons;
Cooking – 15 minutes.
9 oz cherries, canned
4 egg yolks
3 ½ oz milk
20 gr white bread crumbs
1 – 2 Tbsp sugar
½ tsp powder douce
- Steep the bread for 10 minutes in milk.
- Mash cherries
- Add steeped bread and egg yolks and mix until it’s a rather lumpy puree. (Can be fridged at this point)
- Pour the mixture in a pan and bring to the boil. Keep stirring until it has thickened., this can take a while.
- Zap in the microwave, 2 minutes at a time until it thickens. It was either 8 or 10 minutes.
- Pour the mixture into individual bowls and sprinkle with sugar and cinnamon. Serve warm or at room temperature.
The original recipe
Ontleend aan de eerste editie van het Seer excellenten ghe-experimenteerden nieuwen coc-boeck, kortweg het Excellente kookboek. zie bibliografie).
Om gerechtken van Kersen, Kriecken, ofte Pruymen te maken
Neemt Pruymen, Kersen, of Kriecken, doet de steenen wt, ende doetse in eenen schoonen pot, wrijftse met een schoone hant, ofte lepel wel ontstucken, wrijftse dan door een sifte ofte stromijn, legt dan cruymen van wittebroot te weycke in wat soetemelck, neemt vier ofte vijf doyeren van Eyeren cleyn geclopt, ende wrijftse met het broot ende melck door eenen stromijn, nemet daer na al te samen, met de ander doorgedaen spijse, ende doetet in eenen pot, latet tsamen sieden tot dattet bint, rechtet dan op in schotelen, stroyter suycker ende Caneel ouer, ende dienet.
A small dish with sweet or sour cherries, or plumbs
Take plumbs, sweet or sour cherries, stone them in put them in a clean pot. Press them with the hand until they break and push them through a fine-meshed or ordinary strainer, Then steep crumbs of white bread in some fresh milk. Take four to five stirred egg yolks and strain them with the bread crumbs and the milk. Then add this with the other strained matter in a pot and let it boil until it thickens. Then arrange it on dishes, sprinkled with cinnamon and sugar, and serve.
Barley Pudding – Inspired By Jennifer Korpak Bechtel
- 1 ½ cups cooked barley (left from Sweet Tisane, so has added figs and licorice)
- 2 cups milk, divided
- ¼ teaspoon salt
- ⅔ cup golden raisins (Optional) used craisins
- 1/3 cup chopped dates
- 1 egg, beaten
- ⅓ cup white sugar
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- Combine cooked barley, 1 1/2 cups milk, and salt in a large pyrex cup or bowl.
- Zap 1 minute at a time, stirring after each zap, until thick and creamy.
- Stir remaining 1/2 cup milk, raisins, beaten egg, and white sugar into the cup stirring continually.
- Zap again, 1 minute at a time until egg is set, 2 to 3 minutes.
- Stir butter and vanilla extract into the pudding.
- Serve warm with a bit of cream, if you have it.
Music – Carmina Burana. Version Originale Medieval – Alberto Sosa
Carmina Burana. Version Originale Medieval
Carmina Gulatorum Et Potatorum
- Bacche, Bene Venies (CB 200 )
- Virent Prata Hiemata (CB 151)
- Nomen A Solempnibus (CB 52)
- Alte Clamat Epicurus (CB 211)
- Nu Lebe Ich (CB 211a)
- Vite Perdite II (CB 31)
- Vacillantis Trutine (CB 108)
- In Taberna Quando Sumus (CB 196)
Carmina Lusorum (Officium Lusorum) CB 215 Et 215a
- Introitus: Lugeamus Omnes In Decio
- Epistola: Lectio Actuum Apopholorum
- Sequentia: Victime Novali
- Evangelium: Sequentia Falsi Evangelii
- Oratio: Ornemus!
Carmina Moralia Et Divina
- Dic, Christi Veritas – Bulla Fulminante (CB 131 Et 131a)
- Licet Eger II (CB 8)
- Si Vocatus Ad Nupcias I (CB 26,3)
- Nomen A Solempnibus II (CB 52)
- Fas Et Nefas Ambulant (CB 19)
- Flete Flenda (CB 5)
- Homo Qui Vigeas (CB 22)
- Procurans Odium II (CB 12)
- Crucifigat Omnes (CB 47) Carmina Moralia
- Deduc, Syon, Uberrimas (CB 34)
- Ecce, Torpet Probitas (CB 3)
- In Terra Sumus Rex (CB 11)
Carmina Veris Et Amoris
- Tempus Transit Gelidum (CB 153)
- Bacche, Bene Venies II (CB 200) * Licet Eger (CB 8)
- In Gedeonis Ara (CB 37)
- Exiit Diluculo Rustica Puella (CB 90)
- Clauso Chronos (CB 73)
- Olim Sudor Herculis (CB 63)
- Virent Prata Hiemata (CB 151 Et 151A)
- Veris Dulcis In Tempore I (CB 159)
- Vacillantis Trutine II (CB 108)
- Michi Confer, Venditor I (CB 16*)
- Veris Dulcis In Tempore II (CB 159) Carmina Divina
- Ave Nobilis Venerabilis Maria (CB 11*)
- Fulget Dies Celebris (CB 153)
Plaintes Mariales Du Jeu De La Passion
- Ave, Domina Mundi (CB 18*)
- Ave Maria, Gratia Plena (CB 15*)
- Deus, In Nomine Tuo (CB 15*)
- Ludus De Passione (CB 16*)
- Regali Ex Progenie Maria (CB 18*)
- Sanctissima Et Gloriosissima (CB 18*)
Carmina Amoris Infelicis
- Iste Mundus Furibundus (CB 24)
- Axe Phebus Aureo (CB 71)
- Dulce Solum Natalis Patrie (CB 119)
- Procurans Odium (CB 12)
- Vite Perdite I (CB 31)
- Sic Mea Fata Canendo Solo (CB 116)
- Ich Was Ein Chint So Wolgetan (CB 185) – Pilar Figueras,
Clemencic Consort – René Clemencic
- soprano – Hans Breitschopf,
- countertenor – Zeger Vandersteene,
- countertenor – Pedro Liendo, baritone
Bone Of Contention? Six Letters That Could Rewrite Slavic History – https://www.rferl.org/a/early-slavs-archeological-discovery-runes-alphabet-germanic-lany-czech/31110277.html
Palaeolithic Hair-net Experiment – Sally Pointer – The Venus of Brassempouy is one of the great treasures of Palaeolithic art. The debate about whether she has been carved to represent a hairstyle or a head covering is ongoing. Here I explore the possibility of it being a cord based hair net, using stinging nettle fibre. The Venus de Brassempouy, also called la Dame à la Capuche (lady with the Hood), is part of the collection of the Musée des Antiquités Nationales (National Archaeological Museum) in Saint-Germain-en-Laye, France.
Largesse Item Count – (includes gifts, prizes, auction items, etc.)
- ASXLVII = 24
- ASXLVIII = 88
- ASXLIX = 794
- ASL = 2138
- ASLI = 731
- ASLII = 304
- ASLIII – 146
- ASLIV – 230 plus 4 puppets, 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 = 4061 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/15/21 & published 2/22/21 (C)M. Bartlett
Last updated 2/22/21