We didn’t have as much project progress as we’d like during the week, but potluck often does that. The garden saw a lot of work. Estella made a cool Polish recipe. We had 2 young women (plus kiddo) apply to be members of the House and ate a lot of interesting food!
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.
- 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 – 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18
- 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 – For those of you worrying about Isabeau’s broken arm… It broke cleanly, just below the ball, and is properly lined up. She’s been bound up, so it’s all healing, now.
Táin Bó – Evening Court – Streamed live 6pm on 5/14 – Join the Principality of the Summits and the Barony of Glyn Dwfn for evening court at Táin Bó! – Principality of the Summits, Kingdom of An Tir SCA – Starts at about 11 minutes.
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
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
JUN 17 AT 3 PM – JUN 19 AT 12 PM – Summits June Investiture – Penny Sturdivant Park
Event by Shire of Tymberhavene, Principality of the Summits and Kanavati Nakkan – Come one and all and bear witness as the Coronets of the Summits are invested to
His Excellency Tamawa Bato and Her Excellency Emma von Bern
Gates open at 3:00pm on the 17 and close at Noon on the 19th.
The Shire of Tymberhavene will host its traditional Soup and Bread welcome on Friday evening/night in the gazebo.
More details to come.
JUN 30 AT 2 PM – JUL 5 AT 3 PM – An Tir West War 2022 – Lazy J Ranch, 96029 Euchre Creek Rd Gold Beach OR 97444 – Event by A&W War: a War of the West & AnTir
Come once again to the beautiful, temperate coastlands and the epic war between the mighty Kingdoms of An Tir and the West. There will be battles, both heavy and rapier. There will be Arts and Sciences, rapier and archery, equestrian activities galore–and of course there will be fine merchants.
JAN 13, 2023 AT 12 PM – JAN 15, 2023 AT 5 PM – An Tir 12th Night 2023 – Valley River Inn
Event by Barony of Adiantum, Pam Perryman and Esther Reese
Hello From An Tir 12th Night 2023!
12th Night 2023 will be held in the Barony of Adiantum (Eugene, Oregon). Our event site is the lovely Valley River Inn, which is happy to host the SCA again.
For those new to the site, the “SCA block” is the entire hotel! The staff is friendly, with many having been our hosts at past events in their hotel. They know us, and they love our events. At 12th Night 2020, fifty-three+ hotel staff worked with Gold Key to wear garb during the work shift. It’s a welcoming space that’s all ours for the weekend!
Your event Stewards are Dame Yseult of Broceliande Ol, OP (Pam Perryman) and Honorable Emma Haldane (Esther Reese).The best way to reach them is to send an email to firstname.lastname@example.org.
The event email will be checked at least once a day, and usually several times a day.
Site Fee is $30.00, with a $5.00 discount for SCA members. There is no pre-registration or payment; pay and sign in at the gate.
The event page is hosted on the An Tir server, on the calendar page.
That will always be the most up-to-date place for information: https://antir.org/events/twelfth-night-2023/
Dance Vids – A Full 2-Hour Medieval Ball with Live Music and Teaching – The Creative Contessa
Talking Tudors – Episode 156 – Disability at the Renaissance Royal Courts with Jessica Secmezsoy-Urquhart ( <<< listen at this link!)- May 12th, 2022 by talkingtudors – Natalie Grueninger speaks with Jessica Secmezsoy-Urquhart about the lives of people with disabilities at the Tudor and Renaissance Courts.
ANNE BOLEYN’S B NECKLACE | Anne Boleyn’s jewellery | Famous Tudor jewels | Six wives documentary – What do we really know about ANNE BOLEYN’S B NECKLACE, one of the most recognisable and famous Tudor jewels? This pearl necklace with golden B pendant and accompanying gold chain is seen in multiple portraits of Henry VIII’s second wife, but as with so many other pieces of Anne Boleyn’s jewellery, its history and fate are obscure and a number of legends have grown up around it which may or may not be true, including the theory that it was inherited by her daughter Elizabeth I and that some of its pearls now sit in the Imperial State Crown of the United Kingdom. In this six wives documentary from History Calling, we go back to the original sources to discover what we actually know about this infamous royal jewel, how much (if any) merit the stories around it deserve and what Anne’s attitude to initial or monogram jewellery was. We’ll also look at the wider fame and significance of the necklace, including its many appearances in screen depictions of Anne (such the portrayals of her by Natalie Dormer in The Tudors, Natalie Portman in The Other Boleyn Girl and Jodie Turner-Smith in Channel 5’s Anne Boleyn) and its continuing impact on modern fashion through its appearance in TV and fashion shows not related to this doomed Queen. As such, we’ll discuss the appearance of modernised versions of it in The Vampire Diaries, Ugly Betty, a Balenciaga fashion show and around the neck of famous individuals such as Bella Hadid.
Warning! Nasty stuff! – The Shocking Origins Of The Spanish Inquisition | Secret Files Of The Inquisition | Chronicle – Spain, 1468: In a land where Christians, Muslims, and Jews have lived in tolerance for centuries, a young Spanish king and queen, Ferdinand II Aragon and Isabella I of Castile, proclaim themselves the Catholic monarchs and start an inquisition, now known as the Spanish Inquisition. This is the shocking story of the religious upheaval that lasted 56 years. – Based on previously unreleased secret documents from European Archives including the Vatican, Secret Files of the Inquisition unveils the incredible true story of the Catholic Church’s 500-year struggle to remain the world’s only true Christian religion. It traces Catholicism’s determination to maintain power at any cost in medieval France, 15th century Spain, Renaissance Italy and even into the 19th century. Historians, experts and Church authorities advise on the handling of this controversial subject matter.
Warning! Possible Triggers! – Why Was Medieval Society Obsessed With Witches? | A Century Of Murder | Chronicle – Historian Dr. Suzannah Lipscomb goes in search of the origins of the deadly craze of witch hunts and trials that infected the British Isles and Europe 400 years ago. In this first episode, she travels to Scotland and Denmark, and uncovers the story of how, by the end of 1590, Scotland was in the grip of its first ever mass witch trial. More than a hundred people were hunted down as witches in league with the Devil and many were burned at the stake.
Early Week – Anja got some photos done and then worked in the garden with Loren’s help. (more in Herbs) We also harvested green salad. Loren made a dressing of sour cream, blue cheese and a little mayo.
Cookery – Anja made a soup Friday evening.
The soup. It’s a sortof mashup of various things. I started with chicken broth and a package from last fall of frozen leek/onion/potato/zucchini, added dried mushrooms, then garden gleanings which were mostly leek and garlic, with some turnip greens and a few carrot tops, plus one very tough and lonely lettuce, salt and caraway (too much salt) and eventually cream and rice, since there was too much broth.
This is a really good post. I’m going through it with a fine-toothed comb, so’s to pick up good info and possible recipes. 3 posts, you can go to the next one near the top of the page. Speculative Viking Feasting – https://www.culina-vetus.de/2022/05/10/speculative-viking-feasting-part-one/
Medieval Meals – Cook & Eat in the 12th Century – This is a new cookbook of some of the earliest European recipes (12th/13thc). There’s a printed one, an e-pub and a kindle available here: https://ironshepherdslivinghistory.co.uk/shop/medieval-meals/
How to Make a Traditional Hand-Raised Pork Pie – https://www.thespruceeats.com/traditional-hand-raised-pork-pie-recipe-3961401
Medieval Fried Chicken Soup – Today we prepare a medieval soup with fried chicken from the Registrum Coquine, written by Johannes Bockenheim in the 15th century. – Historical Italian Cooking
cured pork fatback
Sewing – Anja is finally cutting out the little bartholomew baby smocks.
Particolored Clothing – Interesting set of links – http://www.larsdatter.com/particolor.htm
Sundials, etc. –
glass bead making – http://www.norsfarandi.de/glasperlenherstellung.html
Harvesting Lime Bast for Cordage and Basketry – Sally Pointer – Harvesting Lime bast at Froe Wood Coppice. The bark is stripped from felled trunks and branches then retted to release the fibrous strips of bast, a versatile natural resource used since prehistory and idea for cordage and basketry. This is hedge-bothering on an epic scale for me!
Drone footage of a “hunting castle” in Cechia, probably founded by OttakarII. It’s very small, a two room “palace” and the foundations of a small tower. Beautiful area footage…. Jenčov (Jinčov), zřícenina jednoho z nejmenších hradů v ČR. – Romantika poblíž Křivoklátu.- Mavic Mini CZ (Jenčov (Jinčov), the ruins of one of the smallest castles in the Czech Republic. – Romance near Křivoklát.- Mavic Mini CZ)
Herb Bunch – We spent some time in the garden on the non-rainy days and even into the beginning of one bout (Anja got very wet….) Mostly we were moving plants. The cardoons are our in front of our home, now, with the raspberries and strawberries and the fig trees.
Monday evening Anja got some potting up done (lemon balm, mother-in-law’s-tongue and her petunia). Before that some pictures got taken around the park, and she discovered that a pot labeled, “lily” is apparently going to bloom and seems to be some kind of bromeliad, rather than a lily.
During Herbs in the Garden, Anja got some seeds in, (particularly a whole pot of the nettles) and then planted extras of radish, lettuce, cilantro and peas. She harvested leeks, garlics, a couple of things that turned out to be walking onions and some greens, and we got the bee balm and petunia shifted to good places along with the columbine and the fern whose pot that is, that has decided it’s alive after all. She noticed that there were some tiny leaves in some pots and by Thursday evening it was obvious that new lettuce and peas were coming up.
The weird onion has developed fingers! This is a gallery of pix over the last couple of months. Just the other night it actually *grabbed* Loren’s pants as he went past during the night. I told him we ought to name it “Audrey”, but he said, “No, Christopher!” “What?” “Christopher, the Wauken onion.” <sigh>
Project Day – We planned on cookery all day. Loren started with making coffee, though, and some sandwiches from a mix he did a few nights back. Next up was setting up the roast, then the nibbles tray, then Anja got out of the way so he could start bread.
He got that done and Anja was part-way through getting the nibble tray ready when a young lady from the area came in with kiddo and we spent a couple of hours talking SCA…. then her roomie showed up and we spent another 1/2 hour! We went through some SCA basics, and talked the kind of projects that I’m doing, fed them marzipan and suggested some things to think about for next week, since they’re planning on coming regularly to the Project Day!
Of course that put off food.
Ailantha – Sewing day! Working on pants, tunic, vest, under dresses for 3, sideless surcoat, coteharde, and norse smokrr and hangerock for 2
Feast Planning – After a bunch of research Anja finally has a pork roast recipe to try.
Potluck – Estella and Anja started early. Convo from Thursday.
Estella – Yesterday I started a simple Klops~ POLISH MEATLOAF WITH EGG (PIECZEŃ RZYMSKA Z JAJKIEM) with breadcrumbs from my home baked bread. Finished assembling today with pickled hard-boiled eggs, no less! The buzzer just went off, here it is, right from the oven. It has to rest from all its exertions for 15 minutes.
Estella – tasted better than it looked. Believe it or not, I overworked the meat. 😉
Polish Meatloaf with Egg (Pieczeń rzymska z jajkiem) – https://polishhousewife.com/polish-meatloaf-with-egg-pieczen-rzymska-z-jajkiem/
Anja – It’s way possible to overwork ground meat. The Czech version of this includes quartered sweet pickle around the egg. Usually served with mushroom gravy, too.
Estella – the Middle Kingdom there in Europe seems to consume copious amounts of mushrooms.
Anja – Mushrooms are a big deal in Central Europe in general, but the Czechs almost make a fetish of it…. In fact babies aren’t discovered in the cabbage patch, they’re found “while picking mushrooms”. 🙂 The Mushroom Girl – https://housecapuchin.com/stories-and-bardic-tales/the-mushroom-girl/
Anja – (On Friday) We just pulled out a pork roast. We did still have a small one. I’m saving the big one until there’s a crowd. Small ones are 12-16 servings. The big one is 11 pounds…. 45 servings
On Monday Anja had used some harvested greens and a blue cheese/sourcream/cream dressing make by Loren for supper.
Anja was working out a cherry pudding, originally from Forme of Cury, during the week. Recipe below.
On Sunday we started with coffee and sandwiches, then Loren got a bread batch started, then Anja got the roast and started a nibble tray and did the cherry pudding ….which got sidetracked when the young women came in, so after they were gone, we finished the bread, frumenty and cherry pudding, packed those and the roast up and headed home…. which is where we ate.
- Pickled eggs
- Pickled beets
- rainbow pickle
- pickled beans
- black olives
- chive butter
- green salad with blue cheese
- Cheese fritters
- Soup – Leek, onion, mushroom, garden greens, potato, sour cream
- Pork roast, norse style
- Estella’s Polish “Roman Roast”
- Sweet/sour cabbage
- Pirate Marzipan
- Pecan marzipan
- Cherry pudding with candied violets
Cherry Pudding – Anja’s version inspired by #routiersCiekawostki – A recipe from the XIV – the eternal manuscript “The Form of Cury.” – Comments this is a tasty pudding, not overwhelming as far as cherry, wine or sweetness, but a good blend.
- cherries 1 can, drained
- ½ -glass half-sweet white wine (can use white grape juice)
- butter (2 tablespoons)
- 1/2 cup white bread crumbs
- 1/4 cup sugar or to taste
- Run the cherries through a blender or food processor.
- Put into a large microwave bowl or pyrex cup.
- Add sugar & wine, and nuke on high 3 minutes. Stir well.
- Melt the butter and add. Stir well.
- Add bread crumbs, 1 TBSP at a time. Stir. Zap for 1 minute. Stir.
- Repeat until it gets to the consistency of wallpaper paste.
- Put into small bowls to mold it and refrigerate.
- To serve, plop each into a plate and sprinkle with candied flowers or sprinkles, or warm cream with nutmeg to pour over.
CHYRYSE  XX.II. XVIII. – Forme of Cury
Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do þerto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe þeruppon and serue it forth.
 Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18. _Chiryes_ there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].
XVIII. FOR TO MAKE CHIRESEYE. Forme of Cury
Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys grynd hem in a morter and after frot hem wel in a seve so that the Jus be wel comyn owt and do than in a pot and do ther’in feyr gres or Boter and bred of wastrel ymyid  and of sugur a god party and a porcioun of wyn and wan it is wel ysodyn and ydressyd in Dyschis stik ther’in clowis of Gilofr’ and strew ther’on sugur.
 Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19.
“Norse” pork roast – speculative recipe – Inspired by Ribe Vikingecentre This is the kind of thing that a cook would do with ingredients and equipment that is to hand. Crockpots are the modern equivalent of stone or ceramic crocks set in/by the fire to slow cook. Roasts were often done submerged in liquid unless spit-roasted. All of these ingredients would have been available at least in the southern Norse lands. – Comments. This smelled heavenly while it was cooking and tasted really good. The beer flavor got edged out by the herbs, but left the scent. It was really prominent with the leek/onions that were served on the side. We need to use a good thermometer on the roast, though. I think it overcooked.
The fresh herbs were put in as whole sprigs…..
- 1 can beer
- 6 cloves garlic
- 3 teaspoons fresh thyme, (measure after stripping from stems)
- 3 teaspoons fresh summer savory (subbed parsley)
- 3 teaspoons fresh rosemary, (measure after stripping from stems)
- 1 tbsp mustard
- 1 TBSP dried horseradish
- 2-3 tbsp salt
To make marinade/cooking liquid
- Pour beer into a fridge container.
- Crush garlic into it.
- Strip thyme, measure, dump in.
- Chop savory and dump.
- Crush mustard seed and dump.
- Add rosemary, horseradish and salt.
- Shake all this well, (not the onion, leeks and pork), letting the beer foam and subside, and put into the fridge overnight.
- 1 stick butter
- Pork tenderloin, 2-2 ½ pounds
- 1 large leek
- 1 large onion
- Put butter into a small slow cooker. Turn it on high and let it melt.
- Swish around the cooker.
- Add pork.
- Chop leek and onion, fairly small and dump over pork.
- Pour the beer marinade over all and let cook for …..
- Serve hot with the pan drippings on the side.
- If you have time, you can cook some of the liquid with barley for a side dish, once the roast is done and resting. (1/3 cup barley to 1 cup liquid – 20 minutes in the microwave).
Stingo – The Little Barley-Corn – A 17th Century broadside ballad and drinking song extolling the virtues of strong ale at Christmas (or any other time of year).
The melody is also used for a ‘country dance’ in Playford’s Dancing Master (1651 onwards), where it is given the title of Stingo or the Oyl of Barly.
Michael Palmer: baritone
Eleanor Cramer: bass viol
Robin Jeffrey: cittern
Alison Kinder: drum sticks
Tamsin Lewis: renaissance viol
Come and do not musing stand,
if thou the truth discern,
But take a full cup in thy hand,
and thus begin to learn,
Not of the earth, nor of the air,
at evening or at morn,
But jovial boys your Christmas keep,
with the little Barley-Corn.
It is the cunningst alchymist
that ere was in the land;
‘Twill change your metal, when it list,
in the turning of the hand,
Your blushing gold to silver wan,
your silver into brass;
‘Twill turn a tailor to a man,
and a man into an ass.
If sickness come this physic take,
it from your heart will set it;
If fear encroach, take more of it,
your heart will soon forget it:
Apollo and the Muses nine,
doe take it in no scorn;
There’s no such stuff to pass the time
as the little Barley-Corn.
‘Twill make a weeping widow laugh,
and soon incline to pleasure;
‘Twill make an old man leave his staff,
and dance a youthful measure:
And though your clothes be ne’er so bad
all ragged rent and torn,
Against the cold you may be clad
with the little Barley-Corn.
Thus the Barley-Corn hath power
even for to change our nature,
And make a shrew, within an hour,
prove a kindhearted creature:
And therefore here, I say again,
let no man tak’t in scorn
That I the virtues doe proclaim
of the little Barley-Corn.
Roxburghe Ballads, c.1618
From Passamezzo’s CD ‘Old Christmas Returned’
Video & Podcast Links
Body Language and the Modern Medieval Courtroom – This week, Danièle reflects on medieval court cases, body language, and the ways in which both have shaped today’s modern trials – including the celebrity ones. – Medievalists
Walking Around Medieval Florence At Night! – The Creative Contessa
New and Updated Pages
Norse Clothing page – https://wp.me/P8ngGY-4Sf