Activities through 3-20-22 Potluck

With a potluck coming up we spent a lot of the week harvesting, prepping and cooking. There weren’t a lot of classes added online this week, although the link for the culinary symposium had several added. That’s only about 1/2, so I’m expecting more. One project got completed, at least, a brewing diorama for Loren.

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.

Main course plate – Chicken (far left), then clkws from left, green stuffing, glazed carrots, fennel bulb in mead.

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold at the moment.
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 – 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!
Winter Feast LVII – We’re discussing repeating the theme.

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/

Miscellaneous

March 11-13th, 2022 The West Coast Culinary Symposium – Recorded classes here: https://www.youtube.com/c/WestKingdomSCA/videos Added so far….

SUBTLETIES ROUNDTABLE
Growing Your Own (Food): in Trying Times
Medieval Flavors
Keynote Speaker Volker Bach: The Landsknecht Cookbook
Pottage, Porridge and Potherbs: What’s in the pot?
Brewing with Gruit Herbs
Talking Sugar with Granny
Malt processing and extraction
Teutsche Speisekammer – introducing period German culinary sources
Is Chocolate Period?

Events

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

Dance Vids – Gaspar Sanz – Canarios (con danza).avi

Classes – Historical Hairstyles from the 14th, 15th, and 16th Centuries – https://www.youtube.com/watch?v=BXnx8K_rgXw

Early Week – Trying to finish the sauces and did finally finish the Brewing diorama. (see pix in Sundials)

Cookery – Greens harvested for the green stuffing. The pear dish was started on Tuesday. Mushroom catsup was finally done on Wednesday. Things are getting cooked in short stages! Bread rolls were baked on Thursday. Hard-boiled eggs were done, plus the pickling broth was set up for pickled eggs on Friday, then they got put together overnight. On Saturday a lot of things were collected to work on at home and Loren got the bacon for the green stuffing fried and the eggs boiled. Saturday night was pretty amazing. Everything came together in about 4 hours. More under “potluck” below.

Mushroom catsup/spice

Viking Pizza Day from Lofotr Museum

Ancient Roman Cabbage Rolls – Historical Italian Cooking

Medieval Irish Food: Peasant to King – Tasting History with Max Miller

RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt
1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper
Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.
For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza

Sewing – One more bookmark got finished.

Dressing up a Tudor man, middle class, circa 1530 – priorattire – https://www.youtube.com/watch?v=7T7B7yuG0C4

Sundials, etc. – The Brewing diorama is finished! This was a Michael’s “Bungalow” kit, embellished with printed papers and then the friar, casks and glasses/mugs added. Yet to come are some sacks (for hops and malt) and a stool or three.

The box – the window needs to be frames, I think

Etching Carnelian Beads: Understanding And Reproducing An Ancestral Technique – Https://worldhistorylab.britishmuseum.org/etching-carnelian-beads-understanding-and-reproducing-an-ancestral-technique/

Herb Bunch – Not much going this week, except for weeding, and some harvest of greens for the “green filling” for the chicken: dandelion, bittercress, carrot, beet and turnip tops, lovage, oregano, scallions, radish, variety lettuce. (more on this under the recipe)

Garden pix from this week.

New mint!

You can see the new oregano coming up… and the stinky bob

Thursday Visit – Isabeau stopped by during a delivery run to the coast. She brought the finished napkins and took with her one of Loren’s bread rolls and one of the doll forms.

Project Day – Most of this was cooking, but Anja dug into the book collection to see whether it could be better organized. It *can* be, but it’s only partial! Part of the things is that borrowers often just pile on top and we haven’t looked at it since the Plague started…. A fair amount of the day was taken up with cooking, but since most of the prep was done it went quickly.

Feast Planning – We’re talking about repeating the theme this year and getting things better organized for Winter Feast 2023.

Potluck Menu

Nibbles

Bread
Chive butter
Tvarog
Pickled beans
Pickled eggs
Pickled brussels sprouts
Black olives

Main

Birka Chicken with green stuffing
glazed carrots
Fennel bulb simmered in mead
Grewel of aulemandes

Afters

Apple/Pear muse
Comfits
Pirate marzipan

Feast dishes – some repeat in other galleries

Nibbles tray – Rolls, tvarog with caraway and onion, pickled eggs, pickled beans, pickled brussels sprouts, black olives, chive butter

Spiced with cardamom and nutmeg, almond milk and honey added

Tvarog

Green Stuffing with the Birka Chicken

Bittercress, before harvesting, growing in a lily pot.

Apple/Pear muse

Cutting pears – the third one broke the cutter!

Recipes

Apple Muse – We used more pear than apple, this time…saffron and sandalwood were replaced with cardamom and nutmeg.

Apples (You can start from unsweetened applesauce, if you would rather.)
Water
Almond milk
Honey
Bread crumbs (left out)
Saffron (subbed nutmeg/cardamom)
Red sandalwood powder (left out)
Salt

Apple Muse – from Two Fifteenth-Century Cookery-Books.: HARLEIAN MS. 279 (ab. 1430), & HARL. MS. 4016 (ab. 1450), WITH EXTRACTS FROM ASHMOLE MS. 1439, LAUD MS. 553, & DOUCE MS. 55.: EDITED BY THOMAS AUSTIN. – https://quod.lib.umich.edu/c/cme/CookBk?rgn=main;view=fulltext

lxxix. Apple Muse.—Take Appelys an sethe hem, an Serge*. [ Sift. ] hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth.

Apple Muse – Take apples and stew them and sift them through a sieve into a potte, then take almond milk and hony and cast there-to, some grated bread, saffron, sauders and a little salt, and cast all in the pot and let him simmer, and like that you stir it well and serve it forth.

Grewel of Almaundes – from https://medievalcookery.com/recipes/grewel.html We ended up not getting any pictures that turned out, but this is essentially oatmeal with a lot of almond flour.

Ingredients

1/4 cup blanched almonds
1/4 cup steel-cut oats
2 cups water
pinch saffron
1/4 tsp. salt

Method

Grind the almonds until they are like coarse breadcrumbs and place them in a saucepan with the remaining ingredients. Bring to a boil, reduce heat, and simmer until the mixture thickens and the oatmeal is tender – about 10 minutes.
Note that the cooking time can vary significantly depending on the type of oats used.
Makes 4 half-cup servings.

Source [Forme of Cury, S. Pegge (ed.)]: Grewel Of Almaundes. XX.IIII. VI. Take Almaundes blaunched, bray hem with oot meel. and draw hem up with water. cast þeron Safroun & salt &c.

Miscellaneous pix

Starkey Comics – Been reading about rivers and drainage basins recently, which gave me an idea for a map. So here’s a map of Europe redrawn in a world where borders are based entirely on where rivers flow, not culture or history or anything logical like that. Maybe it’s a world where people evolved from beavers instead of apes or something. Each nation now matches a drainage basin into a particular sea or ocean, with a few exceptions: The Mediterranean has been split up roughly into its composite seas because otherwise it would be huge. Celtica is a grouping of the Celtic Sea, Irish Sea, and English Channel basins, plus the regions of Britain and Ireland that drain into the Atlantic, because they group together nicely and would be messy otherwise. The Black Sea basin has been broken up into “Danube” to the west, because that one river has such a vast basin; and Chornea to the north (name from “Chorne more”, Ukrainian for the Black Sea). The Volga, which drains into the Caspian Sea, also gets its own nation, because it has such a huge basin. Adopting these borders would be an incredibly bad idea and would make everyone very cross.

Tree of Life” mosaic from Hisham’s Palace, built in the 8th century. A.D. in Jericho by the Umayyad Caliphate. https://museum-of-artifacts.blogspot.com/

Music

David Munrow : Renaissance Suite, from the film ‘La course en tête’ (1974) (from EMI LP HQS 1415) – Rodders

I. Triumph – Intradas VI & VII from Hans Leo Hassler’s ‘Lustgarten’ 00:00-02:55
II. They’re off – Bransle Double de Poictou & Bransle Gay Double from Michael Praetorius’ ‘Terpsichore’ 02:55-04:45
III. Training by David Munrow 04:45-07:40
IV. On the Road – Basse Danse ‘Dont Vient Cela’ from Tielman Susato’s ‘Danserye’ 07:40-11:50
V. Complaint – O Death Rock Me Asleep (Anon. 16th century) (James Bowman, counter-tenor) 11:50-15:10
VI. In the Mountains – Bransle Simple from Michael Praetorius’ ‘Terpsichore’ 15:10-17:30
VII. The Six Days of Grenoble by David Munrow 17:30-19:30
VIII. The Dream – ‘Tristan’s Lament’ (Anon. 14th century) 19:30-24:05
IX. The Race Against One’s Self by David Munrow 24:05-27:25
X. Why Suffer – Consonanze Stravaganti by Giovanni Macque 27:25-29:10
XI. Effort – Basse Galliarde from Pierre Phalèse’s ‘Premier Livre De Danseries’ & Galliarde from Michael Praetorius’ ‘Terpsichore’ 29:10-32:20
XII. End Music – Variations on ‘La Folie D’Espagne’ from Arcangelo Corelli Op. 5 No. 12 and Division flûte 32:20-38:50
Performed by the Early Music Consort of London directed by David Munrow.

Lenten stuff – a Tudor ballad for Lent – Passamezzo – Lenten Stuff – a satirical ballad, written by William Elderton in the mid 16th Century. From MS Ashmole 48.
The ballad is set to the tune of “the cramp”, a popular dance tune of the time, which is found among the Three Country Dances in Thomas Ravenscroft’s Pammelia.
Lent was a time for penitence, prayer and fasting, and the ballad gives a good description of Lent in Tudor England, with complaints (among other things) about an excess of fish, leeks and nettles. It also mentions the traditional figure of Jack-a-Lent, a stuffed effigy, usually made of straw, which was dragged through the streets during Lent, and burned on Palm Sunday.

Richard de Winter: baritone
Catherine Groom: harp
Robin Jeffrey: lute
Alison Kinder: bass viol
Tamsin Lewis: renaissance violin
A newe ballad entytuled, Lenton stuff, for a lyttell munny ye maye have inowghe: To the tune of the Crampe.
Lenton stuff ys cum to the towne,
The clensynge weeke cums quiklye,
You knowe well inowghe you must kneele downe ;
Cum on, take asshes trykly,
That nether are good fleshe nor fyshe,
But dyp with Judas in the dyshe,
And keepe a rowte not woorthe a ryshe.
Herrynge, herrynge, whyte and red,
Seeke owt suche as be rotten;
Thowghe sum be hanged, and sum be dede,
And sum be yet forgotten,
The tyme wyll cum the displynge rod,
Thowghe idolls dum make many od,
Wyll fyrk owt som that feare not God.
Walflet oysters, salt and greene,
Are trym metes to be eaten ;
Trusty subjects to there queene
Neede never to be beten.
And a sallet, sure as God, exceedes,
And must procure dysgestion needes,
Thats pyct so pure yt hathe no weedes.
Newe place, newe, at every tyde,
Thys ys the common cravynge ;
In every place let them be tryde,
That are of yll behavynge.
For suche as of beyond say smell,
The cum to far to savor well,
As I here the common people tell.
And as thys lent tyme many seekes
For yerbs and sallets dayntye,
I never in my lyf sawe lyekes
In every place so plentye.
For every man lykes what he lust,
And as he lykes he puts hys trust,
So fewe or non belyke be just.
Of nettells lykwyse there be store
In sallets at thys season ;
‘ For men be nettled more and more,
With palltryse passynge reson ;
And sum uppon a nettell pysse,
That see not where the nettell ys ;
And many a on fynds fault at thys.
Then Jake-a-lent comes justlynge in,
With the hedpeece of a herynge,
And saythe, “repent yowe of yower syn,
For shame, syrs, leve yower swerynge.”
And to Palme Sonday doethe he ryde,
With sprots and herryngs by hys syde,
And makes an end of Lenton tyde.