All meetings are at the normal times this week.
- 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
- Next Potluck – 5/20
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/
Early Week – We still had no luck with the camera on Monday, so the missing pictures from last week were still waiting. It also meant no pix of the pork roast or the hrudka until later.
Cookery – On Monday Anja and Loren had an unexpected bit of time because a class got called off. They set up a pork roast and then Anja made Hrudka. It took awhile, much longer than what she had figured on. With starting to put things together around 4:30, the cheese was draining by 7pm! It sat overnight and then they got to try it Tuesday evening. It’s a bit… eggy… just a little startling, but very tasty. Yes, it’s *really* that yellow! Dang thing looked radioactive in the dim light when we unmolded it!
See below for the garlics, garlic butter and potted cheese and then for the potluck!
Sewing – Anja spent quite awhile on Tuesday working on the embroidery piece, finishing one kisslock pouch and setting up a roll to embroider more of them.
Sewing Time – Saturday – Isabeau came in and we got the feast pix off her camera! There’s a little necessary editing to be done and then they’ll go up on the Feast page. We also talked about possibilities for a theme, but didn’t come up with much. The only thing that was really solid is that the idea of nibbles all day appeals to her, too! …and we’re thinking the bread-based soup with fish instead of cheese.
Tymberhavene A&S trip
Anja and Loren took a drive down to North Bend to the Tymberhavene A&S night & Potluck.
“We rolled out of bed, got coffee and some nibbles and headed out. We had to stop at the shop for some serving dishes and utensils, but got on the road in good time. I got to watch the ocean the whole way and kept noticing lush stands of green and yellow skunk cabbage, blooming rhodys (mostly the garden hybrids) and some herbs, like mustard. We had to stop at the Freddie’s in Newport for gas, and a pit stop at the McD’s in Reedsport, but otherwise just rolled on through.”
They actually managed to be early so Anja had a chance to chat with Diane, which doesn’t happen very often. They set up the pottage, potted cheese and garlic butter and then went and sat where everyone collects to work and talk. While we all ate one fellow was doing a cloak embellishment, another was knitting chain, Seamus looking up herbs for a potion, Onora needle-felting hair into a doll, and Anja finished the embroidery (from Tuesday, above) and started the next pouch.
There were cupcakes, since it had been Diane’s birthday earlier in the month and I got a kick out of the kids sneaking back after more, especially when Jerrick snagged another one when he still had icing on his nose!
Various other projects were underway and a lot of chatting and story-telling went on.
“Seamus and I talked herbs for quite awhile. …Tired Prince is looking tired…. He’s got about 8 weeks left in this reign. Onora and I talked about the doll she was making. She felted the hair on!”
<<<<<<<< Pic by Stacey Kelly from 4/12!
Around 8:30 folks started folding things up and heading out. We got the cooler from Seamus, packed away the things we had brought (hrudka, potted cheese, garlic butter and a bean pottage) and said our goodbyes. It was still mid-twilight when we headed north. We talked pretty much the whole way, mostly planning. We were rained on, hailed on and eventually snowed on during the last leg up to the apartment! The light from Heceta Head always makes me happy. The beam was particularly visible in the light rain. We stopped at the shop to put the foodly things in the fridge and headed home.”
Herb Bunch– It’s the time of year when garlics that were stored for the winter (and purchased for the feast!) are starting to sprout. That means that
they need to be peeled, chopped and frozen in small amounts for recipes. That happened Tuesday evening.
First they have to be de-papered (the dried skin), popped off the root base and the cloves separated.
Cloves that are sprouting or turning brown go into a basket to be planted. The rest go into a different basket.
Next is skinning the individual cloves that are getting prepped. Anja has a garlic peeling device that works pretty well. After that they need to have the hard bit at the root end chopped off, and then they go into the food processor.
Anja freezes then in 2 or 4 oz amounts. The tiny whole ones that would normally go straight into soups and things, she packs in 2oz Tupperware midget and pours broth over (broth from the pork roast!). They sit overnight in the fridge and then go into the freezer to add directly to various foods. She also made garlic butters, 4 of the 1/2 cup gladware.
Part of the thing is that we always buy far too many garlics for the feast, run out and have to buy some more! This year it was only 7 bulbs worth that were left. A few years ago it was 37 bulbs!
We started with making some space to work! Next up was setting out of the things that need to be at room temp to serve, then starting the carrots, since, with no nuker, we had to do ’em in a crockpot. While Loren was setting up the dumpling dough, Anja printed some patterns to use for a planned set of the kisslock pouches and got to work on them for a few. After awhile we started the water boiling for the dumplings and then got the table set to make those up. Loren pulled out two projects for the day. One was some repair to two utensils that needed some TLC and the other was the Tinkle Loom.
The first dumpling went into the pot at 4:05. …and then Anja got sidetracked somehow and boiled it for 30, not 20, so it fell. Loren likes it that way, though. Win! …and then the dill sauce. …and the rush of getting pictures and making up one plate for a picture. …and then we sat and stuffed ourselves…. Eventually Anja got up (groaning….) and got the rest of the dill sauce into jars and started putting away leftovers and getting the other two dumplings boiled and put by for later in the week.
Eventually it was all done and Anja embroidered a bit more while Loren was working on dishes. Of course, being stuffed, we napped, first. 🙂 We ended up with 4 1/2 jars of the dill sauce left and 1 of carrots, plus a container of the pork and dumplings. …and then there’s the baby clothes project….
- Potted Cheese
- Garlic Butter
- Pork Roast (cold)
- Honey/Ginger/Maple Carrots
- Dumplings – Knedliky
- Dill sauce – Koprová omáčka
- Pickled Cabbage
- Brined apple
Late in the evening the answers to the questions for the Virtual Project Day started coming in.
Italian Renn – full album
Men in Tights…. just ‘cuz
The Fires of Guedelon series
- Les feux de Guédelon : épisode 1 – https://www.youtube.com/watch?v=0xcimgg4IBM&index=14&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=11s
- Les feux de Guédelon : épisode 2 – https://www.youtube.com/watch?v=ko2czAW1tDg&index=13&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 3 – https://www.youtube.com/watch?v=TdVHbRiHVR4&index=12&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 4 – https://www.youtube.com/watch?v=HFNUCBSPVDg&index=11&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 5 – https://www.youtube.com/watch?v=QHsKZZBs-hY&index=10&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 6 – https://www.youtube.com/watch?v=ZDbudTxQkl0&index=9&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 7 – https://www.youtube.com/watch?v=BHbUIt2-cts&index=8&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 8 – https://www.youtube.com/watch?v=5cp_x1CX4IM&index=7&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 9 – https://www.youtube.com/watch?v=2pnCJsBhqKo&index=6&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 10 – https://www.youtube.com/watch?v=ujMpuiil4AI&index=5&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 11 – https://www.youtube.com/watch?v=MTbKkWLSgFw&index=4&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=3s
- Les feux de Guédelon : épisode 12 – https://www.youtube.com/watch?v=BpjXRUw_qTY&index=3&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 13 – https://www.youtube.com/watch?v=YJrGDbqeoUI&index=2&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
- Les feux de Guédelon : épisode 14 – https://www.youtube.com/watch?v=LjIH4UnPIYM&index=1&list=PLbA01ZlxB0eceyOEcMd5HkqVMxCkTtNJJ&t=0s
Kitchen Hrudka – simplified from Baba Raisa’s by Anja (original at https://madmimi.com/p/b673fb?fe=1&pact=156653-144697766-9925497113-9edf4c1e430b3c7bc224b581554bf7586aa71d97 ) This is a special “easter cheese”, because of the availability of eggs at that time of year. Assuming that the dish hasn’t changed that much since the earliest mention that I’ve found (1300’s) isn’t a stretch with the simple ingredients and cooking technique. Hrudka is “fresh” cheese, so make it just day or two before you plan to serve. Savory or sweet.
- Eggs, 12. Organic taste best
- Whole milk, 1 litre (1 quart)
- Salt, 1 tsp.
- Double boiler
- Wooden spoon (don’t use metal!)
- Cheese cloth
- Optional, if you like sweet: Vanilla, 1/2 tsp. Sugar, 1/2 cup
- Other optional is pinch of turmeric or saffron, for yellow cheese
- Colander in larger bowl
Here we go:
- Prepare colander lined with two layers damp cheese cloth or muslin.
- Beat eggs in top of double boiler.
- Pour one inch water in bottom of double boiler.
- Add milk to eggs and stir frequently over boiling water. Boiling water in bottom of double boiler should not touch top part.
- Use wooden spoon. If you are making sweet or yellow, this is time to stir in sugar, vanilla and/or saffron.
- Takes about 30 minutes of heat and stirring until curds separate, leaving only whey behind. Mixture first looks like good custard, then begins forming curds. (It took me 40 minutes for curds to form and then another 15 as far as it got. The whey looked *really* milky at that point.
- Once it looks like thick scrambled eggs and no particles are in water, scoop cheese curds into cloth-lined colander.
- Drain for 10-15 minutes. (Reserve whey for bread)
- Gather cheesecloth at top. Squeeze from top down, to make round shape.
- Suspend it over bowl overnight in the fridge.
- Arrange on platter and slice. Garnish with parsley, eggs, cherry tomatoes, edible flowers!
Fry leftover slices of Hrudka in olive oil or butter.
Loren, Anja, Amor (V), Sash, (V), Amy, Isabeau,
Largesse Item Count – (includes gifts, prizes, auction items, etc.)
- ASXLVII = 24
- ASXLVIII = 88
- ASXLIX = 794
- ASL = 2138
- ASLI = 731
- ASLII = 298+4=302 plus 25 pouches for block-printing, 13 (plus 27 unfinished) pincushion, 2 sewing kits (except for bone needles), varnished stuff (124) 9 snap pouch, one double drawstring pouch, 4 brocade pouch
Total as a Household = 3658 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 1/28/18 & published 4/16/18 (C)M. Bartlett
Last updated 4/16/18