House Capuchin Shield2Wow… this week went fast! We’re prepping for the feast and that’s taking more and more….

Lots of cookery. Lots of tasty foodly things! Happy tummies!

If you didn’t get an invite to the House Capuchin Winter Feast and would like one, comment below! There are still some spots open!

Workshops and meetings are all on time this week, since Anja isn’t getting to go to Summits AS&B, after all. 😦

  • 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 Potluck – 3/15, 4/19, 5/17
  • Winter Feast Date is 2/23/20, Theme German Renaissance

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:

Feast Progress – Horseradish on Monday meant that shopping needed to happen, more than ever. The trip was planned for Tuesday, but didn’t happen until Thursday, although we picked up cheese ingredients and figs on Tuesday.

Early Week – On Monday the Horseradish guy came in with a whole bucket of roots. We have plenty for the beet and horseradish relish! I’m going to grate some up with vinegar and freeze it, so we’ll have some when we need it. (Happened on Sunday!)

Horseradish roots

Cookery – On Wednesday we started with prepping horseradish. The girdle cake kits got made. We did a batch of fig pudding and tasted it and it turned out great! We also set up a pear pudding to cook overnight.

That got finished on Thursday and put by about 1 1/2 pints of pudding and 1/2 a pint of liquid to go into cereals and the like.

Friday the tvarog got finished and other foods started. We were working on the beet/horseradish relish, but finally put it by to cook overnight.

…and it got most of the way put together on Saturday. We did discover that the hand grinder will not handle horseradish. We had to put it into the electric herb grinder!

On Sunday we ate up the last of the trial run fig pudding with cream. Wow! Yums!

Cheese and Wine Night – Happens only occasionally, but we needed to clear the carboy so’s to put it into storage. We also had a tvarog to finish.

The tvarog was set to culturing early on Thursday. ….right about the time that it was plain that Loren wasn’t going to get back in time for Wine. <sigh>

…and no one showed up, anyway, so when he got back, he offloaded, we put away the stuff that had to be done and headed back to Newport, leaving the cheese to finish cooking. (It was turned off and swathed in towels to hold the temp. That got finished on Friday and tasted on Saturday. Nutmeg and honey in tvarog turns out to be pretty darned good!

Sewing – Anja had gotten help figuring out that odd stitch on the one large UFO piece. Next thing was to start stitching. She’s also back to working on the footstool cover.

Herb Bunch – More things kept appearing during the week: tools, supplies, already bagged or jarred herbs. We got some dry stuff pulled down from the drying rack, too, most of which was usable and put away properly, but some was overly dry, so it went to compost. …and plants are getting tended…

Herbs workshop ended up being really short, mostly creating a bag of old stuff for composting.

Project Day – Anja spent the day working on the footstool cover. Loren had his sundials and sanding out, but didn’t get any photos.


Pear pudding – Combined set of recipes

  • 6 Bartlett pears, as ripe as possible
  • 2 cups pinot grigio (sweet white wine)
  • ¼ tsp clove
  • 3 TBSP honey
  • 3 lebkuchen


  1. Core and slice pears.
  2. Toss into crockpot with the rest of the ingredients and cook on low overnight, stirring occasionally. Let cool so it can be handled.
  3. Put a colander over a bowl and pour the pears in. Stir to let the liquid through.
  4. Put the solids in another bowl and stir in breads crumbs, 1/4 cup at a time. Let stand 15 minutes and stir before adding more. Ours took only 1/2 cup to get it to pudding consistency.
  5. Heat before serving. Add 1 TBSP butter per cup.

Fig pudding – Welserin

  • 1 cup wine
  • 2 3 inch cookies lebkuchen
  • Bread crumbs
  • Malt extract (opt)
  • Pinch Saffron
  • Almond crumbs (didn’t use)
  • 4 large Dried figs
  • Currents to fill up cup, maybe ¼ cup
  • Butter (forgot)
  1. Heat wine 2 minutes in microwave
  2. Add saffron to wine and let stand for 5 minutes.
  3. Add lebkuchen and let stand for ½ and hour. If the cookies don’t seem to be softening, pull them and chop up and toss back in.
  4. Take stems off figs and chop (I cut into ¼’s and cut cross-ways). Put into a one cup measure.
  5. Add currents to the one cup line. Shake and check level….
  6. Pour onto wine mixture and let stand for a bit.
  7. Put back in the microwave for 1 minute.
  8. Run through a food processor if still chunky.

43 To make a fig pudding

Put wine in a small pot, and when it begins to boil, then put in grated Lebkuchen and grated Semmel. Put saffron, almonds, raisins, figs and some fat into it.

Miscellaneous pix



Siblings and the Sexes within the Medieval Religious Life –

Crusaders in the Red Sea: Renaud de Châtillon’s raids of AD 1182–83 – Robert of Gloucester: The King’s Son Ascendant –

Yonec: A tale of courtly love –

New and Updated Pages

Cordial –


Anja, Loren, Amy (v), Louisa (v), Isabeau, (v)

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 – 146
  • ASLIV – 185 plus 2 puppets, 3 hippocras mix, 20 powder fort packets, 5 tiny bobs, lucet cords, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 18 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 4016 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/3/20 & published 2/10/20 (C)M. Bartlett
Last updated 2/10/20