Not a lot happened during the week. We’re still trying to get everything sorted at the shop. Sunday was pretty busy, however!
Lots of classes and video links in this report. Lots of people participating in the Virtual Project Day on Sundays.
Anja is teaching period balls at Adiantum’s Virtual A&S on Tuesday, otherwise things are about as usual this week, although we’re talking about starting up in-person meetings again.
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 – 3/21, 4/18, 5/16, 6/20
- 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/
Misc – This is a 20 minute, rather soothing video of the Royal Road of Prague. It’s called that because it’s the route taken during the coronations. Beautiful architecture and amazing views.
- 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=IwAR2OTO5zi63UiWbFmcOmWgqps9NSazX6iRyK2bCIT99pQ2TrLRd1qHQk9xQ#gid=0
So now you need more documentation : Class by THLady Agnes Marie de Calais
Forging a Money Ring – Sparkly and Shiny – This is a video of a class taught by Aaron Richards (THL Sigvardr Halfdanarson) at our inaugural Sparkly and Shiny event. The Class covers Forging a Viking Money Ring and basic silver economy during the Viking Period.
Vessel Raising – Sparkly and Shiny – This is a video recording of the Vessel Raising class, originally taught by Sir Llewelyn ap gododdin during the Sparkly and Shiny event in November 2020.
Making Glass Beads of Birka and Ribe – Sparkly and Shiny
PThe Crisis of the Middle Ages – The Black Death – Popula Urbanum – In this episode we discuss how the black death impacted medieval society and changed the economy, the structure and relation of feudalism, the urban environment and disrupted the relationship between the laity and the church which led to radical practices of christianity. The Black Death was not just a deadly plague it was the tipping point and catalyst for massive social and economic change in europe.
Making Natural Cordage from Horseradish – Sally Pointer – Follow along as I make strong natural cordage using horseradish fibres.
Early Week – Leftovers for breakfast, lunch and supper! One of the advantages of going hog-wild on cookery on Potluck days is that we have plenty to eat for several more! Barley and cherry puddings for breakfast, mortar chickens for lunch, cheeses and pickled eggs and olives for snacks and first bacon an leeks and then various pottages and soups for supper. By Thursday we had eaten enough to cook something else. 🙂
Nakladny Hermelin – Pickled cheese
A Traditional Tudor Fish Recipe for Lent – The Tudor Travel Guide – In this video, enjoy this Tudor Lenten recipe and find out how to prepare a traditional Tudor fish recipe.
Poudre Fort (Strong Powder) Medieval Spice Mix – Nick Saint-Erne – This is a recipe for a medieval spice mix that is handy to have prepared for cooking your roast beast or meat pie for your next medieval feast. It uses Black pepper, cinnamon, ginger, grains of paradise and cloves.
Ancient Roman Meatballs and Mashed Peas – Isicia de Pullo
Historical Italian Cooking – Today we prepare two ancient Roman recipes from De Re Coquinaria, steam-cooked chicken meatballs accompanied with mashed peas. Ingredients
- olive oil
- black pepper
- dried peas
- white wine
- olive oil
- spices (black pepper, cumin, celery seeds)
- Garum https://youtu.be/qWg6R43iRj8
- Muria https://youtu.be/H6GCKyc1_rw
- Shrimp Cakes https://youtu.be/dB4bAaI-Rwo
- Isicia Omentata https://youtu.be/zv500POE3a4
- Ancient Roman Pasta and Meatballs https://youtu.be/xlDSUttS3-o
- Cuttlefish Cakes https://youtu.be/sbnRIJeSu1I
- Isicia Amulata https://youtu.be/mPsgE12Lpzo
- Fava Beans https://youtu.be/fAJuGueq8NI
The Legendary Medieval Cockentrice | 1st Anniversary Episode! – Tasting History with Max Miller
This Rare, Golden Cheese Is Only Made in the Polish Mountains – Great Big Story – Tucked away in Poland’s beautiful Tatra Mountains lives a 15th-century cheese making tradition that has been passed down from generation to generation. Known as oscypek, the milky, smoky cheese is made entirely by hand by masters called “bacas.” Traditionally, the method is passed from fathers to sons, but Janina Rzepka has worked towards becoming one of the few female masters of the craft. The intricate process of making oscypek is not easy, but for Rzpepka and other bacas, sharing the cheese of their ancestors with the world makes it totally worth.
Sewing – A few stitches here and there eventually add up to a finished project. That’s what was going with Anja’s sewing kit project this week.
Making Simple Brass and Copper Dress Hooks by Gerald Loosehelm = Sparkly and Shiny = This is a video recording of the Making Simple Brass and Copper Dress Hooks class, originally taught by Gerald Loosehelm during the Sparkly and Shiny event in February 2021.
Making a Twelve Strand Braid Belt – Sally Pointer – Taking broad inspiration from the animal hair armband from the early Bronze Age Whitehorse Hill cist burial, we extrapolate the use of this simple but impressive braid pattern to make a cordage belt with antler belt loop for use with an earlier Stone Age costume. Using 12 strands braided together, this method lends itself well to hand made cordage in nettle, flax or other materials and is a great addition to your prehistoric or bushcraft skills repertoire. I’ve made mine in natural fibre cordage, this also works in paracord, rush, and other string and cord types. A similar weave is often used in matting worldwide, demonstrating the relationship between braids, basketry and weaving that is believed to go back to the earliest datelines.
ressblech, goldgrubers, and bractreate: class by Gisla Œðikollr – Sparkly and Shiny
Herb Bunch – Still mostly plant tending, although some greens were harvested for the soup.
Project Day –
Anja – I got about 1/2 of what I wanted done, but then managed to get a couple of other things take care of that weren’t on the list, originally, with Loren’s help. Mostly I was cooking and doing pictures. I got the naklady hermelin done. (Pix in Cookery) That’s a “pickled” cheese. We’d probably call it an “infused” cheese in English, because it’s done in oil, rather than vinegar. After that I got a batch of utopenci done. Those are a Czech pub snack, a pickled (for reals this time) kielbasa. Something like it is mentioned in some period texts, but not enough to make a recipe of it, so I’m using a modern recipe. I made pickling broth and finished up a couple of jars of veg that were ready for the broth (asparagus tips and some carrots), then I made soup from the chicken broth from early in the week and some leftover veg that needed to be used, some frozen mixed veg and a few other leftovers from the fridge. Last thing was to unmold a “naughty cake”, that didn’t quite work the first time. I might do them this way on purpose instead of as a “save”. It was a solid, if small, chunk of tasty!
Emma – Thinking of making custard today.
Anja – Custard sounds good. Did you see the cherry custard recipe in last week’s report? It’s more of a bread pudding, but it was really tasty.
Emma – I didn’t. This is a baked custard from the Old Sturbridge Village 3rd edition cookbook. So historical, but not sourced from SCA period. The modern redaction uses 5 eggs, brown sugar, and suggests using a cinnamon stick or lemon zest to flavor the milk. The 19th Century used lemon like we use vanilla today.
Isabeau & Coleman – I worked today. Tomorrow Daniel and I will go to the blood letters for our 8 week donation.
Arlys – Coming in late–what’s Nakladny Hermelin, and what did he do to you that he must be pickled??
Anja – Nakladny Hermelin is a “pickled” cheese. In english we’d more likely say, “Infused”. It’s a common pub snack in Prague. Pretty much, you take the cheese, surround with with various herbs and pour oil over it. After a bit, you pull it and then slice and eat. Hermelin is a type of cheese that we don’t have here. Camembert seems the closest, so that’s what I used. There’re a whole stack of pix on the event page, but I should be able to get the report out today. There’s a step-by-step in pictures.
Arlys – Not much to show but those lines I mentioned the other day have actually begun to look like something!
Utopenci Recipe and pictures – https://housecapuchin.com/portfolio/activities-through-1-21-18-potluck/
Our version Naklady Hermelin
- Tupperware cold cuts box
- 2 pound round brie
- 2 onions
- 4 heaping soup spoons of garlic
- 5 dollops horseradish
- 4 bayleaf
- 1 Tbsp mixed oregano and basil
- oil (mix of olive and peanut)
- Slice cheese in the middle.
- Slice onion.
- Cover bottom of box with one onion, bayleaves and garlic and ½ the oregano/basil mix
- Put garlic in between.
- Repeat the bottom on the top
- Pour in oil so every ingredient is submerged.
- Put on cover and put in fridge for 3-5 days.
Nakladany Hermelin – Pickled Cheese – Nakladany Hermelin or Pickled cheese is popular pub snack that comes with beer. It’s prepared from Hermelín cheese (literally means “ermine”) a Czech version of Camembert cheese. As always there are many different recipes and ingredients. Let’s try a basic homemade pickled cheese. Pickled cheese is served with bread and cold beer. Nakladany hermelin can stay in your fridge for several weeks. (from http://www.czechcuisine.net/nakladany-hermelin-pickled-cheese/ )
- big mason jar
- 6-8 pieces of Camembert like cheese
- 3-4 onions
- 8 cloves of garlic
- hot peppers (goat horns peppers)
- 1 teaspoon of paprika or chilli
- oil (sunflower oil)
- Slice each cheese in the middle. Slice onion.
- Cover each cheese slice with paprika (or chilli), minced garlic and salt. Put the slices back together.
- Put in jar some onion, bayleaf, few peppercorns and allspice, then 2-3 cheeses and hot pepper. Again onion and repeat layers until the jar is filled up.
- Pour oil in the jar so every ingredient is submerged.
- Close jar and put in fridge for 3-5 days.
- Pickled cheese is served with bread and cold beer. Nakladany hermelin can stay in your fridge for several weeks.
Music – Tudor and Renaissance Music vol.4 (1450-1600) – Rachel Boyd – Music from the European Renaissance and the Tudor court.
- Gavotte – Collegium Terpsichore, Fritz Neumeyer (0:00)
- France And Spain: Two Pavanas / Qui Belles Amours A / Parle Qui Veult / Two Allemandes – Musica Antiqua (2:26)
- Missa Papae Marcelli: II. Gloria – Jeremy Summerly & Oxford Cammerata (10:00)
- Italy: Mentre Uno Acceso Raggio / Cortesa Padoana / Galante / Vivo Sol Di Mirati – Musica Antiqua (15:28)
- Taunder Naken (Arr. For 3 Recorders) – Trio Viaggio (22:29)
- In Hydraulis – Antoine Busnoys (24:23)
- O Noble England – Elizabethan Consort & Sara Stowe (31:19)
- Flow, My Tears – Andreas Scholl & Andreas Martin (34:21)
- Coronation Banquet – David Hirschfelder (38:17)
- Misere Mei – William Byrd (39:19)
- Ah, Robyn (Smeaton, Anne’s Lutenist) – Claire Van Kampen (42:53)
- Scaramella (Cromwell is Happy) – Claire Van Kampen (45:06)
- Romanesca (A Play About Wolsey’s Fall) – Claire Van Kampen (46:06)
- Browning (Anne’s Music) – Claire Van Kampen (48:57)
- Alas, What Should I Do (Henry Sings of Anne) – Claire Van Kampen (51:11)
- Hoboekendans (Christmas) – Claire Van Kampen (51:50)
- Whereto Should I (Henry Sings of Jane) – Claire Van Kampen (53:16)
- Green Grows the Holly (Henry Embraces Cromwell) – Claire Van Kampen (53:55)
- Gagliarda el tu tu (Renaissance Recorders & Ensemble) – Musica Antiqua|Christian Mendoze (54:40)
- Rececrada – Ars Antiqua de Paris (55:55)
- Middle Ages – Iron Clad (57:03)
- Niña Y Viña – Conjunto Pro Musica Antiqua de Rosario (59:43)
- Gagliarda la traditora – Musica Antiqua|Christian Mendoze (1:01:43)
- 5 diferencias sobre $quot;Las Vacas$quot; – Jordi Savall (1:03:15)
- Suite Of Dances In Medieval Fairs – Group Of Antique Instuments Diabolus (1:04:52)
- Balli – Alta Capella & Citharedi der Schola Cantorum Basiliensis (1:06:58)
I’m not quite sure this will play. If you can’t see it, let me know! – Tarantellas I- Trad. Arr. Miriam Nerval and played by Palisander
- Book of Flower Studies, ca. 1510–1515 – Master of Claude de France – On view at The Met Cloisters in Gallery 10 – The Book of Flower Studies belongs to what is often dubbed “the last flowering” of northern European manuscript illumination in the medieval tradition. Illuminators working at Tours brought the garden inside to enrich the pages of princely manuscripts. The pages of this book unquestionably provided the models for renderings in several celebrated commissions linked to Claude, Queen of France and to Antoine de la Barre, a prominent ecclesiastic who became Archbishop of Tours. These flowers were painted in witness to their inherent beauty, not gathered merely for their symbolism, nor for their perceived medicinal value. Each of them can be found in the gardens of The Met Cloisters. – https://www.metmuseum.org/art/collection/search/823979
- Restoration of Pompeii’s House of the Ceii reveals Roman frescoes glowing with color – https://edition.cnn.com/travel/article/pompeii-fresco-restoration-intl-scli-scn/index.html
- We Were Innocent Then – https://fjsalazar.com/2021/02/28/we-were-innocent-then/
- Archaeologists Unearth Egyptian Queen’s Tomb, 13-Foot ‘Book of the Dead’ Scroll – https://www.smithsonianmag.com/smart-news/archaeologists-unearth-50-more-sarcophagi-saqqara-necropolis-180976794/
- Tomb Painting Known as Egypt’s ‘Mona Lisa’ May Depict Extinct Goose Species – https://www.smithsonianmag.com/smart-news/4600-year-old-egyptian-painting-may-show-extinct-goose-180977101/
- Europe’s 500-year-old seafood tradition – Fishing for shrimp on horseback was once practiced along the North Sea from Germany to England. Today, only 17 fishermen remain, and the world’s first women have joined their ranks. – http://www.bbc.com/travel/story/20210224-europes-500-year-old-seafood-tradition
Vanilla: A History – The History Guy: History Deserves to Be Remembered – ‘Vanilla’ has come to mean ‘standard’, ‘ordinary’ or even ‘boring. But the story of Vanilla is considerably more complex than that. It is a centuries long epic involving a child genius, modern chemistry, and a much more complex flavor than it is given credit for. This is original content based on research by The History Guy. Images in the Public Domain are carefully selected and provide illustration. As very few images of the actual event are available in the Public Domain, images of similar objects and events are used for illustration.
The Lendbreen tunic – Secrets Of The Ice – Reconstruction of Norway’s oldest garment. Rapid melting of glaciers over the past few years has resulted in hundreds of old archaeological items emerging from the ice in Oppland, Norway, On the 4th of August, 2011 archaeologists from Oppland County and Museum of Cultural History, Oslo found what at first glance appears to be a rolled-up piece of fabric, It turns out to be a well-preserved tunic from around AD 300. Norway’s oldest garment, dating back 1700 years. This film shows the reconstruction of the tunic, the way it may have been done, 1700 years ago.
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, 48 key bottle openers
Total as a Household = 4061 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/21/21 & published 3/2/21 (C)M. Bartlett
Last updated 3/2/21
Leave a Reply