Activities through 3-13-22

Loren and Anja are finally getting somewhere in cleaning up the shop after the “winter re-set”. All the big equipment is put away. The stack of boxes for storage is gone. The only thing left are the rollies and book boxes… That means that the sitting area is fair game for workshops and Project Day again! Still no regular Herbs Workshop, and Sewing has a couple of mundanes who float through.

There’s been a fair amount of progress on the feast pages. One more and that’s done and we’ll get the cookbook set up!

Potluck this month will be Virtual and Real-World! Herbs Workshop and Sewing are ongoing. Masks required (mostly because of Anja’s immune system problems). 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 – 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 – Sun- Arts and Sciences Championship Finals for the Kingdom of An Tir – Kingdom of AnTir, SCA
Greetings An Tir,
We are pleased to bring you a live stream of the Finals for the Arts and Sciences Championship. This live stream will cover morning court of Her Royal Majesty, the Final round for the Arts and Sciences Champion and invocation of the new Champion. For coverage of the earlier rounds please tune into the A&S Champion FB page Saturday.
Please note that each day will have its own link to live stream:
Friday: https://www.youtube.com/watch?v=4ueQ1rxXnGg
Saturday Pt 1: https://www.youtube.com/watch?v=_U4dGJF0QOI&t=0s
Saturday Pt 2: https://www.youtube.com/watch?v=_U4dGJF0QOI
Sunday: https://www.youtube.com/watch?v=Q-HyRDvruQs

But this event is not just Rapier, its also Arts and Sciences you say. Well our Arts and Sciences Champion herself will be covering the entrants on Saturday live on the Champions FB page: https://www.facebook.com/profile.php?…
On Sunday our stream will be covering the finalists for A&S as well while the current Champion is otherwise engaged so check back in!

Events

SUNDAY, MARCH 20, 2022 AT 12 PM – Perfectly Period Party Platters by Marcella di Cavallino (Turi) – Online event by Barony of Terra Pomaria and Kristopher Williams – On March 20th Terra Pomaria will host our friend Marcella di Cavallino (Turi), who will be joining us from the Kingdom of Drachenwald! – In this class, you’ll learn a little about the history of cheese in Italy, and a lot about how to put together a good cheese plate, based on Bartolomeo Scappi’s 1570 ‘Opera’ recipe book and instruction manual. Impress your friends with renaissance snacks you can find at your 21st century deli! https://www.facebook.com/events/225589189595790/?active_tab=about

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
Rapier Combat
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 – The West Coast Culinary Symposium recorded a *ton* of classes! Watch this space for a link when they start going up!

The Strange Case of Ermine de Reims – Medievalists – Begins with a bit on current events. At 4 minutes the week’s podcast actually starts. In the Middle Ages, demons were a well-known threat to even the most devout Christians. This week, Danièle speaks with Renate Blumenfeld-Kosinski about the strange case of Ermine de Reims, a late medieval woman plagued by demonic visitations.

Renate Blumenfeld-Kosinski is Distinguished Professor Emerita at the University of Pittsburgh. A past president of the Medieval Academy of America, Renate does research on French literature, religious and political history, and the history of medicine. Her book, The Strange Case of Ermine de Reims: A Medieval Woman Between Demons and Saints, was published by the University of Pennsylvania Press in 2015.

He Did What? Fountains Abbey & The Dissolution of the Monasteries – The Tudor Travel Guide – In this video, Sarah explores the story of Fountains Abbey, in North Yorkshire, the Reformation and the Dissolution of the Monasteries, which brought great abbeys like Fountains to ruin in the late 1530s.

The Real Truth About Christopher Columbus | Secrets & Mysteries Of Christopher Columbus | Chronicle – Chronicle – Medieval History Documentaries – Follow this team of explorers as they reveal several new facts about the man credited with discovering America. Was he really born in Genoa, Italy? Was he a spy for King John II of Portugal? Who really funded his voyage?
With the help of DNA science, university scholars, and even Columbus’s own living family, the mysteries can be unravelled. This ground-breaking documentary follows a trail of evidence to show Columbus might have been much more, or less, than we once thought.

Early Week – Trying to get enough oomph together to finish the mustard catsup and start the beet/horseradish relish.

Cookery – This was a “prep” week, except for finishing up the mushroom catsup and mushroom spice. Lots of fruit and veg got processed Thurs. & Fri. Anja got to the Cheese round-table at West Coast Culinary Symposium. (Link will be posted when they get them up!) No pix….

Volker Bach – Today, I had the opportunity to try out a few recipes from Constantinus Africanus’ translation of Isaac Iudaeus’ de diaetis in the company of friends, and they turned out quite good.

Flatbread, fava beans, lamb in onion sauce, poached egg, cabbage cooked with pork – a successful meal

Cabbage is cold and dry in the first degree, it generates turbid and melancholy blood and gives a horrid odour. It is of two kinds: One that is similar to beets, one which is called canabit. Cabbages are also of two kinds, winter and summer cabbage. (…) Therefore so that their harm is removed, they are boiled and the first cooking water is discarded and they are cooked in another with the fattest meat of livestock (pecudis) or pigs and seasoned with coriander, pepper, cumin and garlic, and served.

Diced lamb in onion sauce – There are condiments that preserve the meats in their natural goodness and others that lead them away from their nature. For they are seasoned with water, salt, oil, coriander, onions and cumin, and also with vinegar, obsomagarum (probably murri, a fermented sauce), wine and sharp miripsium (spice mix) and also with juice of sour grapes, with the juice of lemons (pomi citrini) and pomegranates. Those that are seasoned with water, salt, oil, coriander, onions and cumin and boiled have their humidity conserved like boiled meats while those that are cooked with vinegar, obsomagarum, wine and sour miripsium are similar in heat and dryness to fried meats. Diced lamb was first quickly sautéd in olive oil, then I added diced mild onion and water, simmering for two hours until the meat was very tender and the onions turned into an unctuous sauce. The whole was seasoned with cumin, coriander, and salt

An inoffensive flatbread – just flour, salt, oil, yeast and water – was served with the meal.

The diversity of eggs according to their preparation is multiple. There are those which are roasted, be it in the ashes or in the coals. And some are boiled in water. Others are fried in the pan in oil or in other fat. And some are cooked in water and oil with various condiments such as onion, pepper, cumin and similar. Others are cooked with meat and herbs in sauces. (…) I sautéd thinly sliced onions in olive oil and filled up the pot with water, then added salt, pepper, and cum,in, the eggs poached in that liquid turned out wonderfully flavourful and rich.

The second method – in meat with a sauce – was also tried: Eggs broken into the finished lamb dish shakshuka-style

(…) And thus it is good to eat the juice that is pressed from apples and the flesh discarded, or to find another way in which their hardness and sharpness is relieved. It is relieved in three ways, that is, by boiling in water because that way they acquire softness and humidity, or by suspending them above the steam of hot water, because that causes moistening and ripening, or by cutting them apart in the middle, removing the hard seeds inside them and in their place inserting sugar or honey, (…) and they must afterwards be wrapped in some kind of dough and then placed in the ashes or coals until the dough outside is cooked. Through this art, their softness and tastiness predominates, they are quickly digested, and the harm they do to the nerves is relieved. (…)

Apple, cored and cooked in a pastry shell

I filled the cored apples with honey and then wrapped them in a basic egg-and-water-crust. they were baked at 200°C for 45 minutes and served warm. Since a lot of juice and honey ran out, we spooned the liquid over the apples. Cooking the crust in the embers might have produced a better seal. Everything was satisfying, and especially the lamb was delightful.

Medieval Recipe Experimentation – The conclusion! – The Creative Contessa – Here is part II of my attempt to redact a 15th century English/French recipe from the original late Middle English using tools available in my underequipped modern kitchen, allowes de mutton (the original of “beef olives”). For part I, see: https://youtu.be/QM6vi0X1C20

To Make Short Cakes, a 16th century Tudor Cookie Recipe | SCA Baking – Lynne Fairchild – This is my interpretation of the 16th century Elizabethan receipt (recipe) from 1594 for Short Cakes in A Good Huswifes Handmaide.

To Make Shortcakes:
3/4 cup flour
4 Tbsp unsalted butter
1/2 cup sugar
1/8 tsp ground clove
1/8 tsp ground mace
pinch saffron
1 egg yolk

Instructions:
Preheat oven to 350ºF. Mix ingredients. Bake for 10 minutes.
Yield: 12 cakes (cookies)

Original Recipe:
To make short Cakes – “219”TAke wheate flower, of the fayrest ye can get, and put it in an earthern pot, and stop it close, and set it in an Ouen and bake it, and when it is baken, it will be full of clods, and therefore ye must searse it through a search: the flower will haue as long baking as a pastie of Uenison. When you haue done this, take clowted Creame, or els sweet Butter, but Creame is better, then take Sugar, Cloues, Mace, and Saffron, and the yolke of an Egge for one doozen of Cakes one yolke is ynough: then put all these foresaid things together into the cream, & temper them al together, then put them to your flower and so make your Cakes, your paste wil be very short, therefore yee must make your Cakes very litle: when yee bake your cakes, yee must bake them vpon papers, after the drawing of a batch of bread. – A Good Huswifes Handmaide – http://www.foodsofengland.co.uk/book1594huswife.htm

Medieval Mardi Gras – Tasting History with Max Miller

Sewing – Not a lot other than mundane sewing this week. Workshop was one mundane hand-stitching pouches while Anja got jump rings onto tassels for more bookmarks! …and we got photos. They’re totally mixed up as to when they were done.

Slavic Headwear – Royal University of the Midrealm – RUM – Lady Kathryn de Wrytar details her work on recreating headwear from 10th – 13th century Slavic burial finds.

Weaving Double Width Fabric – Elewys of Finchingefeld – An experiment with me figuring out how to make my 22″ wide jack loom make wider fabric for a future project. Can I figure it out? Will I scream curses to the manufacturer of this yarn? Should I have had more tea?

Sundials, etc. –

536 AD: The Year That The Sun Disappeared | Catastrophe | Chronicle – Chronicle – Medieval History Documentaries – From late 535 AD to 536, written records from across the world suggest a huge climate catastrophe. Dubbed the year “without a summer”, the sun was completely dimmed and shadows were invisible even at noon. The cause of of the “worst year to be alive in history” has been long uncertain.
Was it a comet? An asteroid? A volcano? Archaeologist David Keys reveals the latter is to blame for the Dark Ages of famine and plague that shaped the world order of today. Episode 1 of 2.

Herb Bunch – We had several below-freezing nights again. Wednesday’s Herbs in the Garden did some seed planting and potted up more dahlia tubers, plus a couple of wee plants that were tucked up inside the bundle! There is a whole 5 gal bucket of tubers, plus a dozen more that were too large to fit.

lily, foxglove, iris and lots of dahlia pots

Foxglove and several dahlias surrounding the wee one

Pots all tucked up… one iris, the rest are dahlias!

Project Day – Loren was exhausted, so he slept all afternoon in the back of the shop. Anja was sanding spurtles and spoons and then fished out another tin of wood butter for finishing.

Helen Louise checked in and said, “2 kirtles finished this week and 2 partlets completed as well. My goal this week is to dive into making some mundane clothes for spring.”

Feast Planning – We’re down to one more page of feast stuff and then we’ll start on the cookbook so it can go together to be published.

Recipes –

Beet Sauce (redacted from Rumpolt)

Ingredients

3 beets, trimmed & peeled
1 cup water
½ cup vinegar
1 1×3 inch horseradish root, peeled and grated (last inch was cut and added to beets)
¼ cup sweet white wine
¼ cup Tbsp. cider vinegar
1 tsp. brown sugar
¼ tsp whole coriander
¼ tsp whole aniseed
1 tsp whole caraway
pinch of sea salt
1 tsp. brown sugar
pinch of sea salt

Tools

Saucepan
Peeler
Microplane
Knife
Stirring spoon
Glass canning jar

Directions

Place the beets in a medium saucepan and cover with water and first amount of vinegar.
Peel and grate horseradish.
Cut last inch and add to beets.
Bring to a boil and then cover and cook until tender, about 20 minutes.
Put grated horseradish in jar and add wine and vinegar, spices, salt and sugar and let stand.
Drain beets and set aside to cool.
When the beets have cooled, grate them into a bowl.
Then add the beets to the jar and stir well.
Refrigerate overnight so all the flavors have a chance to blend well and stir again before each use.

Store in the refrigerator for up to two weeks.
Sources

Beet Sauce – Rumpolt

Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas Gloning; Translated by Gwen Catrin von Berlin.

3. Rote Ruben eyngemacht mit klein geschnittenen Merrettich/ Aniss/Coriander/ und ein wenig Kuemel/ sonderlich wenn die Rubengeschnitten/ gesotten mit halb Wein und halb Essig.

Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ special if the beets are cut/ marinated in half wine and half vinegar.

Bohemian Beet and Horseradish Relish – Červená řepa s křenem

BY KYTKA MARCH 27, 2018

Ingredients

3 beets, scrubbed and trimmed
1 6 to 8 inch horseradish root, peeled and grated
2 Tbsp. vinegar (Yes, you can use apple cider vinegar to make it healthier)
1 tsp. sugar, brown sugar or honey
inch of sea salt

Directions

Place the beets in a medium saucepan and cover completely with cold water.
Bring to a boil and then cover and cook until tender, about 35 minutes.
Drain and set aside to cool.
As it is draining, peel and grate your horseradish.
When the beets have cooled, grate them into a bowl, or better yet, pulse in your food processor, realizing it will look like a bloody mess all over the place and there will be a lot of clean up!
Then add the beets, grated horseradish, vinegar, brown sugar or honey, and a pinch of salt to a large plate or mixing bowl and blend the rich goodness all together.
Work together until well combined and voila! You now have Bohemian beet and horseradish relish.
Transfer the delicious and colorful concoction to a glass container.
Refrigerate overnight so all the the flavors have a chance to blend well.

The best part is that you can store it in the refrigerator for up to two weeks.

Music

Kings & Beggars – Богородиця (Bogurodzica) – Kings & Beggars – https://kingsandbeggars.bandcamp.com/… – All the money from its sales (as well as all the money we get from the sales of our other releases) will be sent to relevant charitable foundations and volunteers to help Ukraine. With the beginning of the undisguised phase of Russia’s war against Ukraine, our entire country has become the unified organism that fights the enemy. Ukrainians are doing everything possible to help the army, and we, the musicians, do not stand aside either. We have recorded the song in support of our warriors, and all the money from its sales on the Internet (as well as all the money we get from the sales of our other releases) will be sent to relevant charitable foundations and volunteers.

We chose “Bogurodzica – The Holy Mother Of God“, an ancient knights hymn which been sang before the battle by the Ruthenians (ancestors of modern Ukrainians and Belarusians) and Poles. Over time, the performance of the “Bogurodzica” became part of the coronation ceremony of the first Polish kings of the Jagiellonian dynasty. According to many studies, this anthem is of Ruthenian origin, but later it became heritage of Polish culture. The Cyrillic inscription of the text of the hymn is in the statute of the Grand Duchy of Lithuania of 1529. In our rendition, the old version of the text sounds first, and in in the second half you will hear the modern Ukrainian language to show the connection of generations of Ukrainian…

released March 12, 2022 – Arranged and performed by Kings & Beggars ensemble (Lviv, Ukraine):

Anna Vasylchenko – vocals, viella, Galician gaita, Lithuanian shawm
Marta Hovdysh – vocals, tenor recorder, hurdy-gurdy, pommer
Yevhen Hrynevych – recorder, raushpfeif
Max Kerner – bass citole
Artur Temchenko – medieval drum

Male voices:

Olexander Ratzyn
Nazar Onyshko
Maksym Shpynda
Taras Hrudovy
Taras Melnyk

Recorded, mixed and mastered – Max Kerner (MAX220 Studio), Lviv 2022

‘Höfischer Tanz‘ – Mittelalter, Renaissance und mehr – Musik: Höfischer Tanz E-Dur © Jürgen Wagner – https://www.youtube.com/watch?v=wxvPiLSGoMo – Einspielung und Gestaltung: Jürgen Wagner – Bilder: Miniaturen aus mittelalterlichen Schriften

French Renaissance Guillaume Dufay: J’attendray tant qu’il vous playra – Eric Boulanger

Guillaume Dufay (1397-1474) – Rondeau: J’attendray tant qu’il vous playra (3 voices)
Source: “The Garden of Zephirus”. Courtly songs of the early fifteenth century.
Gothic Voices, Christopher Page dir.
http://www.medieval.org/emfaq/cds/hyp…
J’atendray tant qu’il vous playra
A vous declarer ma pensée,
Ma tres chiere dame honourée;
Je ne say s’il m’en desplayra.
Mais toutes fois, pour complaire a
Vostre personne desirée,
J’atendray tant qu’il vous playra
A vous declarer ma pensée.

Car j’ay espour, quant avendra
Qu’a ce vous serés acordée,
Que ma doulour sera cesée;

Je le vous ay dit long temps a.

I will wait as long as you wish
before declaring my thoughts to you,
my most dear and honoured lady;
I do not know if I will suffer for it.
Nevertheless, in deference to
you whom I so desire,
I will wait as long as you wish
before declaring my thoughts to you.

For I hope, when the time comes
when you will agree to this,
that my grief will be ended;
I told you this long ago.

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Video Links

The Hidden World Of The Ottoman Imperial Harem | Harem | Chronicle – Chronicle – Medieval History Documentaries
The Harem has long been shrouded by mystery and erotic fantasies. In the 16th century the Turkish city of Istanbul was ruled by Suleyman the Magnificent. The center of his power was Topkapi Palace – at the heart of which was the harem. Into it came hundreds of women from all over the empire and beyond. It was a place where sex could equal power.
This documentary tells the story of how some of these women came to play a pivotal role in running the world’s largest empire from inside the mysterious and sometimes violent world of the Harem.

Abduction, Marriage and Consent in the Middle Ages – Medievalists – What did it mean to abduct your fiancé? Lucie Laumonier talks with Chanelle Delameillieure about marriage and consent in the late medieval Low Countries. Chanelle is a postdoctoral fellow at the University of Leuven, in Belgium, currently a visiting scholar at Columbia University in the United States. We learn that consented abductions were a thing, but that they could lead to contentious outcomes!

Vikings and Victorians – Royal University of the Midrealm – RUM – Lord Ceadda of Fox Hall discusses the Victorian interpretation of the Viking Age.

Walk Around York’s Hidden Medieval (and Roman) Gems! – The Welsh Viking – York is a beautiful, medieval city filled with magnificent famous buildings! The Minster! The abbey! Stonegate! Jorvik Viking centre!
So let’s ignore them completely and take a little walk around the city to some of the less well-known places, and maybe one or two that you might have seen before!
A beautiful Yorkshire day calls for a video of some of the bits of town that I always love to visit whenever I’m in York. I hope you enjoy them too!

The perils of childbirth, with Christian Laes – Medievalists – A conversation with Christian Laes about one of the most joyous, dangerous, and often tragic, moments of life in antiquity and the Middle Ages: childbirth. We discuss the sad fact of infant mortality, the first days of children who survived, and the difficult choices that families had to make if the mother did not survive, but the child did. What was the emotional and demographic impact of the perils of childbirth?
The conversation is based on two of Christian’s papers, ‘Infants between Biological and Social Birth in Antiquity,’ Historia 63 (2014), 364-383; and ‘Motherless Infancy in the Roman and the Late Ancient World,’ in the volume Missing Mothers: Maternal Absence in Antiquity (Leuven 2021), 15-41.
Get the show notes at https://www.medievalists.net/2022/03/the-perils-of-childbirth-with-christian-laes/

New and Updated Pages

Menu plan for the Feast – https://wordpress.com/page/housecapuchin.com/21447 There are lots of food pages linked to this and lots of pictures. I’m not sure which are new or not, so try the links.

Main Dishes and Sides – https://wp.me/P8ngGY-5A9

Funnies

From Luara Baseler (used with permission) Monday conversations with someone who is not a SCA-dian…
Them: Hi! How was your weekend?
Me: Pretty quiet actually.
Them: oh yeah? What did you do?
Me: Completely mocked up a new dress pattern from start to finish to make sure I was comfortable with the construction process and knew exactly how much of the good fabric I needed to order (Roman of course ). Started a full document review. Babysat one of the cutest toddlers on the planet. Made 20 lbs of marzipan, downloaded some new research, and started organizing what I need to pack for my trip next weekend.
Them: (blink) (blink) that’s a “quiet” weekend?
Me: oh yes, it was really quite relaxing.
Them: if that’s a quiet weekend, what do you do on busy weekends?
Me: (picturing being at an event) lol that’s a long story