It was a quiet week, but a scramble for Anja and Loren to get caught up at their shop, so not much happened with the feast pages. We *will* get there!
Still no Herbs Workshop this week, but Sewing had one mundane needing embroidery help. The cold this week has eaten a lot of the early garden stuff, but quite a bit (lettuces? Wow!) has definitely survived, even if the peas gave up.
2nd week was a little less crazy. No Herbs. No one for Sewing, but we’re doing some cookery that will be completed for next week’s report. We’re out of some of the staple sauces: mushroom catsup, beet and horseradish relish and horseradish mustard, so we’re starting to get those made up.
Project Day is now open for in-person meet-ups as well as in the Virtual Realm! Potluck this month will be Virtual and Real-World! Herbs Workshop and Sewing are ongoing. Masks required. When will the rest of these open up in person? We’ll keep right on with the virtual ones side-by-side with the actual.
- Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, doing incense
- Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
- Sewing Time – At Ancient Light, Saturdays, 3-5pm
- Project Day – At Ancient Light, Sundays, 1 to 5pm
- Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
- Next Potluck – 3/20, 4/17, 515, 6/19
- Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!
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/
Misc – FROM KINGDOM SENESCHAL’S DESK – AN TIR COVID POLICIES: EFFECTIVE MARCH 15, 2022** – Post by: Attia Prima in Announcements
Due to changes in State and local regulations, the SCA’s COVIDSafe policy will be discontinued in An Tir effective March 15, 2022. This means event attendees will no longer have to show their Proof of Vaccination Card or Negative COVID test result to enter SCA activities . (However, all current BC regulations will still apply to any events located in BC.)
Automatic suspension of Branch or Kingdom Activities due to a positive COVID test will be discontinued effective March 15, 2022.
(for more: https://antir.org/announcements/from-kingdom-seneschals-desk-an-tir-covid-policies-effective-march-15-2022/?fbclid=IwAR26TgcWrIJi638Yqab3YTf-WAqz7_3U6J90sSYrv5ntwTEiCJOTQ7WZ10M )
Virtual Court – Not – a – Founding Revel
Summits Bardic and A&S competition
Displays (these are only a few. Lots more on the Summits Facebook group, including bardic entries!)
I have the two courts here, but they were posted on Facebook, not Youtube, so I don’t know if the links will work. I’ll try to get this fixed, ASAP.
Court at Summits Arts and Sciences and Bardic – https://www.facebook.com/groups/7318726253/?multi_permalinks=10158569641696254¬if_id=1646606919716548¬if_t=group_activity&ref=notif
SATURDAY, MARCH 5, 2022 AT 9 AM – Summits Arts & Science and Bardic – Event by Principality of the Summit – Scottish Rite Center Klamath Falls (In-person and virtual!)
Come join Their Alpine Highnesses as the new Alpine Scholar and Bardic Champion. https://www.facebook.com/events/1520630534978195
March 11-13th, 2022 The West Coast Culinary Symposium is coming to Caid. It is a full weekend up at a Camp Wrightwood of culinary classes, hands on workshops, lectures and all things food (and drink). People from all parts of the Knowne World, from beginners to advanced cooks, travel to enjoy being around like-minded foodies and to geek out about historical cooking. All are welcome and encouraged to come and enjoy the event! Registration for this event is currently happening with early registration discounts up until January 3rd, 2022. All those that are wanting to either reserve a bed for the weekend or day trip, need to please register in advance. Registration link to Google Form: https://forms.gle/n2mDJbFihKLBoMAG6If you are wanting more details and updates on this event, please check out the FB event and add yourself to it as interested. FB Event link: https://fb.me/e/S6hsNi2N Hope to see you all there!
MAR 25 AT 3 PM – MAR 27 AT 12 PM – Spring Coronet AS 56 – Event by Barony of Terra Pomaria, Principality of the Summits and 2 others – 5605 Jubilee Dr SE Turner, OR 97392
Join us for Principality of The Summits’ March Coronet, hosted by the Barony of Terra Pomaria in the central Willamette Valley in Oregon, ten minutes from I-5! In addition to the Coronet Tourney, we will also be having The Summits’ Cut & Thrust Championship to determine the Kapitan Serebra Tigra (Captain of the Silver Tiger). https://www.facebook.com/events/1128102257928319/
Pre-registration is required to attend the event, and you can choose to pay online with PayPal, or pay at gate by cash or check. Bunks will be available, as well as full RV hook-ups! Watch the Kingdom event page or this Facebook event for updated information as the event draws closer, and we hope to see you there!
Adult weekend: $25, Adult day trip: $15, Minors (under 18): Free *SCA Members will receive a $5 member discount off the cost listed above. Bunks/RV spots (with hookups)/Camping will be $15 per person.
SATURDAY, APRIL 16, 2022 AT 9 AM – 7 PM – Adiantum’s Birthday Bash – 82002 Lost Creek Rd, Dexter, OR 97431-9783, United States
Adiantum’s Baronial Birthday celebration, Archery, Rapier, Cut & Thrust, and Arts & Sciences Championships, Sergentry Trials, and Court. This is a Level 2: Branch Event where no Kingdom or Principality business is expected to be conducted.
APR 22 AT 9 AM – APR 24 AT 3 PM – Bar Gemels – Event by Barony of Terra Pomaria and Lin Dis – Camp Taloali – Bar Gemels will return this year! The tavern is open and will have period games on the tables, musicians playing throughout the hall, a warm fire, and hot food for weary travelers.
The Tavern will provide meals each day for a fee. You may preregister for a meal plan for the weekend for $35. Prices for ala cart meal tickets will be available on the website.
Fighters, both heavy and fencers alike, will be ousted to the field when brawls start to see who will be left standing. The ever-popular Bar Wench Smackdown will occur.
For added fun the thrown weapons range will be and the archery range will be open for you to show your skills.
We will also hold a Silent Auction fundraiser for Camp Taloali, a camp for children who are d/Deaf and or Hard of Hearing community members.
Merchants are welcome for a donation of largess.
Bunks in cabins will be available for a $10 fee.
Please register for RV space in advance. Space is limited.
MAY 27 AT 12 PM – MAY 30 AT 3 PM – Egils 2022 – Adiantum – Event by Barony of Adiantum and Chris Howerton – Lynx Hollow Park
You are invited to join the Barony of Adiantum for a three-day weekend of Medieval Adventure.
Activities to Look forward to:
Heavy Armored combat – Holmgang, Prize Tournaments & Baronial Defender Tournament
Cut & Thrust Combat
Bardic Baronial Championship & Performances
Medieval Period Archery Fun Shoots, Competitions & Royal rounds
Thrown Weapons Baronial Championship & Fun Toss
Medieval Court, Pageantry & Ceremony
Norse Trade Blanket
Youth & Family Activities
Medieval Merchants’ Row
Arts & Sciences Village, Full of Classes, Demo’s and Displays
Classes, etc. –
Saint Olga of Kyiv is Ukraine’s patron saint of both defiance and vengeance – https://theconversation.com/saint-olga-of-kyiv-is-ukraines-patron-saint-of-both-defiance-and-vengeance-178019
Using the An Tir A&S Judging Forms, Wulfstan Meistari Hrafnsson – Barony of Terra Pomaria – Wulfstan Meistari Hrafnsson (OL) teaches us how to using the the Kingdom A&S judging sheet or “the Rubrics”.
This class demystifies what the judges are looking for when judging your Arts and Sciences Competition Entries. The information in this class is required the for Judging competitions using the Kingdoms form.
With this little knowledge take your next project or to new heights!
Henry VII’s 1486 Progress to York – The Tudor Travel Guide – Henry VII’s 1486 Progress to York – Join me outside York Minster to hear about Henry VII’s northern progress to York in 1486. Learn about Tudor York, the royal entry to the city and why the progress was of vital importance to the new Tudor king.
What Happened To The Last Vikings? | The Vikings | Chronicle – Chronicle – Medieval History Documentaries – The voyages of the Vikings to Britain, Iceland and North America often obscure the fact that the Scandinavian warriors also ventured far to the east across Europe and parts of Asia. From Constantinople to Georgia, these were the last of the great periods of barbarian attacks. It left Europe transformed, ripe for the rise of the new nations that marked the middle ages.
Wearing Renaissance Attire In Lucca and Siena – Here Is What Happened! – The Creative Contessa – I spent two days wearing medieval clothing while exploring two separate historic cities in Italy – Lucca and Siena – and here is how people reacted! Also plenty of footage of beautiful sights – The famous Lucca city walls, San Martino Cathedral, Siena’s medieval city center along with its medieval city hall and amazing gothic Cathedral!
Environmental Disasters in Medieval France – Medievalists – How did medieval people deal with natural disasters? In this episode, Lucie speaks with Brian Forman, whose research focuses on responses to environmental disasters in three late medieval communities of medieval France. As we find out in the podcast, late medieval municipalities implemented a wide array of strategies to mitigate and prevent climatic catastrophes, sometimes religious, and at other times practical.
Early Week –
The freezing temps this week meant little happened in the garden until the weekend. Not much cooking or anything other than embroidery, either.
2nd week was a bit better.
Cookery – We did lose some of the herbs this week and a lot got nipped (see Herbs, below). During this 2nd week we started making some of the sauces that we’re running out of including Mushroom Catsup (and the mushroom spice that goes with it. Spicy Mustard and Beet & Horseradish relish are next.
Fried cheese – Anja and Loren discovered another cheese that can be fried and tried it. We did it in the convection oven and in a frying pan (no pix of that, though). There’s some reason to think that this is a period-style cheese, too.
Measures in Medieval English Recipes – https://www.researchgate.net/publication/318187958_Measures_in_Medieval_English_Recipes_-_Culinary_Vs_Medical
The Italian Town Where You Can Eat Like a Renaissance Royal – https://www.atlasobscura.com/articles/ferrara-italy-renaissance-food?fbclid=IwAR0CDnweEr62nnLmwmcWpUu_rPIUXh9DrVcEDnzIY5K2N3fgghDJ1gVEbZg
Medieval recipe experimentation, Part I // Cooking with the Contessa
Posh Gruel (Grewel Enforced, 15th-century) – Monk’s Modern Medieval Cuisine – Gruel was cooked in the great households of medieval England but it was not peasant food, but rather an enriched dish made using good broth, finely ground, tenderly cooked pork, and expensive saffron.
Here, in this video, I’m updating gruel, giving it a modern twist, good enough for even the poshest of your friends!
Sewing – Bookmarks, then late in the week some mundane sewing. 2nd week the same.
Sundials, etc. – Loren is working on sling-shots again.
Herb Bunch – It was cold the first week, but back to normal for the 2nd. We had below-freezing temps for 4 nights in a row and a lot of things that survived the snow gave up. Some things still think it’s spring, though, especially if they’re close to a building and under cover.
Sat. 2/26 – Giving up….
Sat. 2/26 – Still planning on growing
Sat. 3/5 – This week
Project Day – Ailantha posted early, “This is what 310 yds of fabric, plus 9 handwoven bedspreads from India, looks like. Measured and folded, ready to use. Let to sewing commence!”
Helen Louise said on 3/5, “Its floor washing day at our house. Also washing some of the wool rugs too… working on early tunic between cleaning.”
Mushroom Catsup (plus bonus “mushroom spice”) – This is a product of the 18th century, not period, at least as far as the name. The methods all make sense for a period sauce, though, so we decided to try it after watching yet another Townsend’s video (https://www.youtube.com/watch?v=29u_FejNuks ). Start in the evening because this needs to sit overnight, and then the dehydrating takes awhile. Makes about 1 ½ cups of catsup and 1 pint of dried mushrooms. Takes about 36 hours for the catsup and another 12 for the “spice”.
- 1 pound of fresh mushrooms
- 3 oz dried mushrooms in water to cover
- two Tbsp of salt
- several bay leaves (depend on size)
- Small Crockpot
- 1 shallot
- 1 Tbsp horseradish sauce, or 1 tsp prepared horseradish, ¼ tsp cloves, ¼ tsp allspice, ½ tsp lemon peel, All to taste (suggested amounts, iow)
- 1/4 cup of cider vinegar
- Cloth at least 18 inches square (best is muslin or old percale, cheesecloth wastes too many little pieces and lets too much through.) or coffee filter
- Small bowl (2 cups or so)
- Chop mushrooms,
- Add salt and bay leaves
- Let sit overnight with the crockpot turned off! Volume should reduce by about 1/3 by morning, after having been mostly full.
- The next morning stir it well.
- Chop shallot and add.
- Add spices.
- Add 1/4 cup of cider vinegar.
- Cook on high for 1 1/2 hours.
- Pour into a cloth.
- Hang to drip into bowl until cool.
- Squeeze hard, until the “waste” appears mostly dry.
- Refrigerate the “catsup”.
- Dehydrate the “waste” and save to use in soups, stews or as “spice” in other dishes.
Beef y-Stywyd – https://medievalcookery.com/recipes/beefystewed.html
This is a very simple recipe for stewed beef. The resulting soup would be excellent served with a vegetable tart and fresh baked bread.
- 1 1/2 lbs. beef
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. mace
- 1/4 tsp. grains of paradise
- 1/4 tsp. cubebs
- 1 medium onion, minced
- 1 Tbsp. parsley
- 1/2 tsp. sage
- 3 slices bread
- 1/4 cup vinegar
- pinch saffron
- 1/2 tsp. salt
Cut beef into 1/2 inch cubes. Place in a large pot with enough water to cover and bring to a boil. Simmer for about 20 minutes and strain, reserving liquid – I suspect this step is to help remove any scum that forms on the surface during boiling. Put beef and broth back into pot, and add onions and spices. Return to a boil and cook until meat is tender. Meanwhile, tear up bread slices and place in a bowl with the vinegar and enough broth to completely moisten it. When the beef is cooked, strain the bread mixture through a fine strainer into the pot, discarding the bread solids. Add saffron and salt and simmer until the soup thickens slightly. Serve hot.
The bread in this recipe is used as a thickener. If thicker broth is desired then use more bread, and if thinner then add water.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: vj – Beef y-Stywyd. Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.
Italian Reniassance: Pentamerone – “Tu sai che la cornacchia” – Eric Boulanger – Question to all listeners: is this medieval or renaissance music? I wonder…
In 1634, in Naples, Giambattista Basile published Pentamerone or “lo cunto de li cunte”, The Tale of Tales, consisting of works combining story telling, together with music, dance and acting. They consist of streets and taverns songs in Napoli that were so popular that court musicians transcribed the music and arranged it according to musical fashions and rules of that period. They were entertaining, yet also used to spread moral and ethical principles. “With his book, Basile gave life to the genre of the Fairy Tale which, accepted with enthusiasm by his readers and later on adopted by the Grimm brothers and Perrault, will spread like a wildfire all over Europe.”
« Tu sai che la cornacchia «
Passaro Bernaldino detto Velardiniello
Source: « Pentameron »
Ensemble Oni Wytars.
Tu sai che la cornacchia ha chest’ausanza :
ca quando canta sempre dice crai.
Crai crai*, tu perzì accusì me fai,
tu perzì accusì me fai donna scortese
che dai belli parole e tristi attese.
Auciello ca prumitt’a la speranza
e le promesse sue nun tene mai.
Tu sì madonna a questa simiglianza,
sempre me dice aspecta ch‘avarrai.
Sai comme disse Pinta a Carmosina:
«megli‘hoggi l’ovo che crai la gallina»…
*crai = domani
You know, the crow has this habit:
when she sings she always says “crai”
Crai crai* that’s what you say to me
you unkind lady, you give me
nice words but sad expectations.
A bird that promises hope
and never keeps its promises
You, my lady, are truly like that bird;
you always say to me: “Wait a little more”
You know what Pinta said to Carmosina:
“Better today the egg than tomorrow the hen”
*crai = tomorrow
Thomas Campion: Jack and Joan – Passamezzo – A lutesong by Thomas Campion. – From Two Bookes of Ayres, 1613
Eleanor Cramer: soprano
Christopher Goodwin: lute
Alison Kinder: bass viol
Tamsin Lewis: renaissance violin
Iacke and Ione they thinke no ill,
But louing liue, and merry still ;
Doe their weeke dayes worke, and pray
Deuotely on the holy day :
Skip and trip it on the greene,
And help to chuse the Summer Queene :
Lash out, at a Country Feast,
Their siluer penny with the best.
Well can they iudge of nappy Ale,
And tell at large a Winter tale ;
Climb vp to the Apple loft,
And turne the Crabs till they be soft.
Tib is all the fathers ioy,
And little Tom the mothers boy.
All their pleasure is content ;
And care, to pay their yearely rent.
Ione can call by name her Cowes,
And decke her windowes with greene boughs ;
Shee can wreathes and tuttyes make,
And trimme with plums a Bridall Cake.
Iacke knowes what brings gaine or losse ;
And his long Flaile can stoutly tosse :
Make the hedge, which others breake,
And euer thinkes what he doth speake.
Now, you Courtly Dames and Knights,
That study onely strange delights ;
Though you scorne the home-spun gray,
And reuell in your rich array :
Though your tongues dissemble deepe,
And can your heads from danger keepe ;
Yet, for all your pompe and traine,
Securer liues the silly Swaine.
From Passamezzo’s CD ‘In Peascod Time’
Link – Who Says Michelangelo Was Right? Conflicting Visions of the Past in Early Modern Prints – https://publicdomainreview.org/essay/who-says-michelangelo-was-right-conflicting-visions-of-the-past-in-early-modern-prints
The Shocking Mass Burial Of Britain’s Bloodiest Battle | Blood Red Roses | Chronicle – Chronicle – Medieval History Documentaries – The Battle of Towton in North Yorkshire, fought during the Wars of the Roses, was reputedly the bloodiest battle ever seen on English soil. In 1996, a mass grave of soldiers was discovered there by a farmer. This was the catalyst for a groundbreaking research project, which included a study of the skeletal remains, the battlefield itself contemporary arms and armour. Join these archaeologists as they discover the true history behind this remarkable event and develop a fascinating insight into the life of a medieval soldier.
Ye Olde Fighting Cocks – England’s ‘oldest pub’ under threat – Hidden History – Trouble is brewing for ‘England’s oldest pub’ with links to an Anglo-Saxon king, English Civil War generalissimo Oliver Cromwell and a bloodthirsty banned ‘sport’.
Fun Facts About Monks – Medievalists – This week on The Medieval Podcast, Danièle dishes on some of the ways medieval monks could be silly, petty, clever and compassionate. Here are some of the fun facts that made it – and didn’t make it – into her new book, How to Live Like a Monk.
George Slade the Dragoon – There once was a lazy Knight who maintained his flags on short poles, for to be easier to raise, he said.
The King got wind of this and gifted the Knight with a set of overly-long flag poles.
He ordered the Knight to amount his flags to them and raise them every morning.
Declared the King: Such is your pennants for having such low standards!