House Capuchin Shield2Busy week for Anja and Loren, with the shop and the moving! They’re mostly down to finishing touches on the latter. As usual in potluck weeks cooking was the main thing that got done. Sunday’s potluck was a touch lonely again, just us…. missing in-person events! 

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!

When will we be able to do these in person? We’ll probably keep right on with the virtual ones side-by-side with the actual. 

  • 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 – 4/18, 5/16, 6/20 
  • No Winter Feast in 2021. We’ll revisit for one in 2022 sometime in the next two months.

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 – Spring in the Middle Ages – https://www.medievalists.net/2021/04/spring-middle-ages/

Educational Events

 Other Good Stuff

Knowne Worlde Entertainment Guide – KWEG – Entertainment List – https://docs.google.com/spreadsheets/d/1xEZAwCca4IQham3TpxfWnonQscG668mmYgIMA18YZ-E/edit?fbclid=IwAR3UAXblIOd9u-N5IKtJNLzLFS52KPibZEAuwoDHjWzFoCtN_gDHETI9iCo&fbclid=IwAR2FNHXNjhHUNRlFdL9ACXgAt1CuLj5cRx9h1Fweqj-Vq4AGrUyvLQ7z5dc#gid=0&fvid=1272975718

Dance Vids – Medieval Dance Demo: Amoroso – Rachel Lorenz – The Creative Contessa dances Amoroso with her Condottiero. Amoroso is by Gaita Medieval Music and can be found on their music release “Eschewing of Ydlenesse”. The exit music is Principessa by Gaita Medieval Music; it can be found on their music release “The Queen of Measures”. Both are available via their website at http://www.gaita.co.uk or by email at info@gaita.co.uk

Early Week – Anja was working on stuff for classes that she’s supposed to teach. 

Cookery – A green bruet got made in the early week, a try with using something other than stewed parsley. It didn’t help, but that may have been because Anja left out the cheese and the bacon! When those got added, on Sunday, it was actually pretty good. Later in the week carrots got cooked and set up with butter and then on Friday we set up the cabbage/ham pottage. This is one we’ve done before. It’s mostly from descriptions, rather than from a cookbook, since everyone knew how to make pottage. What we did is in the recipe below. Then bread and hard-boiled eggs on Saturday and chicken for the capouns in conscys. The weird part is that all the mustard is awol. I’m pretty sure I still had some ground. So I went looking for the little tubs of made mustard in the freezer and those are lemon juice and lemon zest! I finally had to use some Dijon mustard. Sunday was dumplings, apple/pear muse, a vanilla extract set-up and putting together a nibbles tray. 

Sewing – Just keeping on with projects.

Anja’s note – I’m cringing over the use of a hoop, but otherwise this is pretty interesting. No narration, just stitching.

DIY Step by Step Blackwork Embroidery | Pin Cushion Tutorial – Lynne Fairchild – Watch step by step in this tutorial as blackwork embroidery is added to linen to create a flower, using a historic pattern from the 16th century. Afterwards, the reversible embroidery will be made into a pin pillow inspired by pincushions dating from the 16th and 17th centuries.

Sundials, etc. – 

Fjorlief inHagahas been doing some bone-carving. These are thread-winders. Originals were antler. 

Chess Sets – a look at my collection – Nick Saint-Erne – Here are my chess sets that I have collected from travels. They were selected because they represent the countries from where they were made. Sets are from Mexico, Greece, Romania, Turkey, El Salvador, Philippines. Sri Lanka, Thailand, Middle Earth and USA.

Mechanical Marvels—Musical Automaton: Clock with Dancing Figures, Spinet and Organ, 1625 – The Met – Each part of this marvel, a combination of clock, musical instrument, and automaton, would have added to its expense. Its production required the cooperation of several artisans. The clock’s case is marked “eben,” which the cabinetmaker’s guild used to indicate real ebony (and not a cheaper substitute), and its corners are embellished with fine silver caryatids (female supporting ornaments). Clocks like this one—the earliest surviving example of its type—made it possible to enjoy recorded music at home. A multisensory entertainment for the noble classes, this piece has a clockwork mechanism that plays three jaunty original compositions (one of which can be heard in this video) on a spinet and an organ. It also sets in motion a cast of commedia dell’arte figures that dance in a circle or spin and jump on the hour. The mirrored panels behind them are positioned to create the illusion of a large ballroom; the trick is simple yet effective. Featured Artwork: Musical Automaton Clock with Spinet and Organ, ca. 1625. Veit Langenbucher (1587–1631) and Samuel Bidermann and Son (1540–1622). German, Augsburg. Silver, brass, iron, gilding, ebony, hardwood, parchment, leather, textile, paint. The Metropolitan Museum of Art, New York, Purchase, Clara Mertens Bequest, in memory of André Mertens, 2002 (2002.323a–f)

Herb Bunch – Berries got moved to the new place. 

Project Day – Amy posted some new lucet cords. Anja and Loren were busy with either customers or food all day. 

Potluck – Was just Loren and Anja. We ate starting nibbles around 5pm and the main course around 6pm. Afters were more like 8 o[clock….. More pix below in the menu and recipes. 

Apple/Pear Muse

Egg and semolina dumplings – Easy! Two eggs, 1 cup semolina, salt and garlic powder to taste.

Potluck Menu

Beverage – Mead

Nibbles – clkws from asapargus pickle – bean pickle, green olives, butter, garlic butter, salad jam remnants, black olives in the middle

Nibbles

  • Pickles – beans, onion, asparagus
  • Bread – ready
  • Butter – ready
  • Olives – black and green
  • garlic butter
  • salal jam

*

*

My plate – clkws from dumpling – pottage, capons in conscys, carrots

Main

  • Cabbage/Ham pottage
  • Carrots 
  • Green bruet 
  • Capons in Conscys 
  • Egg/semolina dumpling

*

*

Yum!

Afters

  • Apple pear muse
  • comfits
  • marzipan

Recipes

Finished Bruet

Tallivent – Green egg and cheese soup (bruet or brewet) – Anja’s version

  • Crockpot
  • Parsley,   2 bunches – replaced with 2 handfuls of spinach leaves, plus a handful of garden greens (parsley, but also dandelion, onion, garlic,  leek, thyme, fennel, turnip tops, celery, sorrel), plus one pint box of microgreens)
  • Dab saffron (ended up with cheese spice!)
  • 1 quart of chicken broth
  • Bread crumbs, 1 cup cubes made 3/4 cup crumbs – replaced with two stale rolls, cut up.
  • Dried green peas cooked pureed (used 2 cups water)
  1. Cook all of the above together
  2. Grate cheese and add (cheddar? Parmesan?)
  3. Poach eggs in almond milk, maybe? Or water. Or even directly in the crockpot, if you have long enough.
  4. Add a little cooked bacon.

 

Take parsley, a bit of sage, just a bit of saffron in the greens, and soaked bread, and steep in puree [of peas] or boiled water. Add ginger steeped in wine, and boil. Add the cheese, and the eggs when they have been poached in water. It should be thick and bright green. Some do not add bread, but add almond milk.

Cabbage/Ham pottage with leeks and onion – This is a savory pottage cooked from descriptions, rather than a recipe. 

  • Broth (About 3 cups) 
  • 1 bag tri-color cole slaw mix
  • 1 red onion
  • 2 leeks (only the yellow parts and pale green parts, the rest will get washed (muddy!) chopped and frozen in some of the water from the pottage
  • Ham rind (from about 5 inches of a ham)
  • Caraway
  • Extra ham, diced

Method

  1. In a large pot, put some kind of broth, about 2 inches (we used carrot water!) 
  2. Add Cole slaw mix.
  3. Chop and add onion
  4. Chop and add leeks
  5. Run ham rind through food processor to grind it and add.
  6. Add salt and caraway to taste. 
  7. Cook on low until cabbage is cooked and onion is starting to soften. 
  8. Taste again and add salt or caraway, if necessary. 
  9. Add more ham, if you wish.
  10. Serve hot with a strainer spoon with pats of butter on the side. (Iow, leave the liquid in the pot.)

Note – This will fridge well, but only freeze if you have liquid up to the top of the solids. Re-heat in the microwave. 

Capouns in Councys (two batches)

  • Chicken broth, quart
  • Two frozen chicken breasts (plus 2 for 2nd batch)
  • Water (if they’re not covered by the broth)
  • Salt
  • powder fort or a mix of mustard, caraway, horseradish and garlic
  • 4 eggs (plus 4 for 2nd batch)
  • handful breadcrumbs (times 2)
  • big pinch saffron (times 2)

Method

  1. Heat chicken broth. Add chicken. Add water if the broth doesn’t cover. 
  2. When the chicken is thawed and mostly cooked, shred with a fork, simmer until completely done with spices and salt.
  3. Put the chicken in a re-heatable serving dish. Put half (about 2 cup)s of the broth into a canning jar and fridge. (This makes two batches, iow)
  4. Meanwhile hardboil eggs and separate white from yolk.
  5. Split the yolks and set them on top of the chicken.
  6. Return the rest of the broth with saffron and breadcrumbs, to the pot. Stir and let heat for a couple of minutes after stirring, then stir well until thickened. 
  7. Chop egg whites and add to the broth. Stir well. 
  8. Pour the sauce over the chicken and “flour” with the ground clove…

Original recipe – Take capons (chicken) and roast him right that he be not half-enough (half-cooked) and hew him to gobbets and cast him in a pot. Do thereto clean broth. (Add strained broth) Seeth him that he be tender. (Simmer) Take bread and the self-broth and draw it up together (drain the chicken and put bread in the broth). Take Powder Forte and Saffron and salt and cast thereto. (add it…) Take eggs and seeth them hard (hardboil some eggs). Take out the yolks and hew the white therein. (Separate whites and yolks and chop the white.) Take the pot from the fire and cast the white therein. Messe the dishes therewith (plate the chicken, pour the sauce over.) Lay the yolks whole and flour it with cloves. (Set the whole yolks around attractively and sprinkle the whole thing with ground clove.)

Forme of Cury – CAPOUNS IN COUNCYS [1]. XXII – Take Capons and rost hem right hoot þat þey be not half y nouhz and hewe hem to gobettes and cast hem in a pot, do þerto clene broth, seeþ hem þat þey be tendre. take brede and þe self broth and drawe it up yferer [2], take strong Powdour and Safroun and Salt and cast þer to. take ayrenn and seeþ hem harde. take out the zolkes and hewe the whyte þerinne, take the Pot fro þe fyre and cast the whyte þerinne. messe the disshes þerwith and lay the zolkes hool and flour it with clowes.

Music – Le Coeur Mangé – Musica Medievale – Ensemble: L’Itinéraire Médiéval/Katia Caré Album: Le Coeur Mangé: La Légende Du Premier Trouvère, Le Châtelain De Coucy Video: Ms.5070 http://www.facebook.com/musicamedievale

The Chatelain de Coucy (Lord of Coucy), one of the most highly appreciated poets of the entire courtly period, belonged to the first generation of trouvéres, as did his neighbour and friend Gace Brule. His oeuvre of fifteen authenticated songs stands out for its great lyricism and for its flights of sincere personal sentiment, both of which largely surpassed more conventional verse on courtly love. The poems sketch out a story: burgeoning love, fear of malicious gossip, the last moments of pleasure before leaving on a Crusade, the Crusader’s adieu – which was to become an often-repeated legend. This legend, coupled with the beauty of his poetry, allowed the Chatelain de Coucy to share a distinction with the King of Navarre, Thibaut IV: the verses of these trouvéres were the first ever to be published. Although the Chatelain de Coucy cannot be identified with absolute certainty, it is likely that his name was Guy de Thourotte. This figure served as gouverneur at the Chateau de Coucy from 1170 to 1203; he departed on the fourth Crusade in 1203, and died the same year. “Lors lor aviat uns granz damages que uns halz hom de lost, qui avoit nom Guis li chastelains de Coci, morut et fu gitez cen la mer.” (Villehardouin). The narrative romance appeared in France around the mid-twelfth century. Its penchant for subjects having to do with love made it an ideal vehicle for the themes of courtoisie and courtly love. ‘A number of romances written in the thirteenth and fourteenth centuries retold the legend of the Chatelain de Coucy. The first of these is “Le roman du castelain de Couci et de la dame du Fayel”. It was written in Picard and includes 8266 octosyllabic lines, the last of which spell the word Jakemés in an acrostic. The narrative is built around songs attributed to the Chatelain de Coucy, to which were added original lyrical works as well as two songs by Gace Brulé. Its heroes, Renaud de Coucy and the Dame de Fayel, were contemporaries of Richard the Lionhearted, who lived during the period of the third Crusade. Jakemés brings the story to a dramatic conclusion, modelling the death of the Chatelain de Coucy on that of the troubadour Guillem de Cabestain, whose ladylove, according to legend, was induced to eat his heart. The theme of the eaten heart frequently occurs in Occidental narratives from the twelfth century on: it also rather surprisingly turns up in orally transmitted stories gathered in the Punjab in the nineteenth century. The tales based on the eaten heart can be divided into two categories. In the first, the husband kills his rival and induces his wife to eat her lover’s heart. The vidas of Guillem de Cabestaing, a story from Bocaccio’s Decameron, and a story from Cento Novelle Antiche belong to this group. The romance of Jakemés belongs to the second group. In these tales the heart of the lover, who has died in the Holy Land, is drought back by a messenger but intercepted by the husband. Another important difference between this tale and the vidas of the first group is that the Dame du Fayel dies of love, whereas ‘Saurimonda’, the troubadour’s lady-love, commits suicide. Le roman du Castelain de Couci et de la dame du Fayel is both typical of the narratives with musical interludes that were common in the Middle Ages, and one of the best examples of the genre. The systematic use of dialogue both strengthens and adds finesse to the story of the hero’s development. – Guy Robert

Unfortunately Jakemés’ manuscript only has two miniatures, so to create this video I used the MS.5070 with Boccaccio’s Decameron. The story is different, but the theme of the devoured heart is still present.

  1. Prologue: “Amour Qui Est Principaument”
  2. The Declaration: “Pour Verdure Ne Pour Pree” – Gace Brulé
  3. The Lady’s Emotion: “La Douce Voiz Du Losignol Sauvage” – Châtelain De Coucy
  4. The Jousts: Instrumental – Rondeau Et “Le Tournoi Des Dames” D’Apres Huon D’Oisy
  5. Hope: “Quand Voi Venir Le Biau Tens” – Châtelain De Coucy
  6. Disappointment: “Quant Il Estés Et La Douce Saisons” – Châtelain De Coucy
  7. The Lady’s Remorse: “Merci Clamans” – Châtelain De Coucy
  8. The Triumph Of Love: “Quant Voi Venir Lo Doulz Tens” – Châtelain De Coucy
  9. The Feast Of All Dangers: Rondeau Instrumental Et “J’aim Bien Loiaument”
  10. The Lovers Surprised
  11. The Trap: “Ha! Dous Sire, Pour Dieu Merci”
  12. The Crusade Of Hope: “Au Nouviel Tans” – Châtelain de Coucy
  13. Disillusionment: “De Ramis Cadunt Folia”
  14. The Lady’s Despair: “Chanterai Por Mon Corage” – Guyot de Dijon
  15. The Crusader’s Farewell: “A Vous, Amants” – Châtelain de Coucy
  16. The Eaten Heart (Le Coeur Mangé)
  17. The Lady’s Death: “Jerusalem, Grant Domage Me Fai” – Anonymous

Celts: The sound of the carnyx – NationalMuseumsScotland – Musician John Kenny brings the music of the past alive playing a replica of the Deskford carnyx, an Iron Age war trumpet that dates from 80-200AD. You can see the real and replica carnyces in the Celts exhibition at the National Museum of Scotland until 25 September 2016. Find out more at http://www.nms.ac.uk/celts

Links

Video Links

The materiality of Byzantine objects, with Elizabeth Dospěl Williams (podcast) – https://www.medievalists.net/2021/04/materiality-byzantine-objects-elizabeth-williams/

New and Updated Pages on related blogs

Baby-Houses, Doll-houses and their Miniatures – https://wordpress.com/page/anjasquest.wordpress.com/1408

Funnies 

divider black grey greek key

  • 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

moving writing pen motif

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 4/14/21 & published 4/19/21 (C)M. Bartlett
Last updated 4/19/21