House Capuchin Shield2All Hail the new Heirs! Duke Morgan Claymore and Duchess Livia!

Potluck week is always interesting and we’re starting test dishes for next winter’s feast again! That, on top of the vigil foods that have to be ready to be delivered on Wednesday took up a lot of this week.

A couple of the test dishes didn’t get done for the potluck, so that’s this week, along with a trip into Eugene on Wednesday to drop off the vigil goodies, etc. The week’s meetings ought to be on time, although on Sunday Anja is going to be

So done that it’s tearing apart!

at Egil’s for Vesta’s elevation.

  • 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 Potluck – 6/16, 7/21, 8/18
  • Winter Feast Date is 2/16/20, Theme German Renaissance

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  and new one here: and number three is here:

Early Week – There was enough of a “food frenzy” late Sunday to create a *lot* of clean-up on Monday! The dehydrator was still going, too, so the mushroom spice got finished Monday evening (it takes grinding). ….and then we realized it still didn’t have horseradish, so that got finished on Wednesday when the powdered horseradish arrived in the mail.

Cookery – A couple of interesting recipes showed up in feast research. One is for “pickled chicken”, which made Anja laugh and say, “Oh, I *gotta* do that one!”. It’s not so much pickled as sweet and sour, but it’s funny, still, considering how many pickles she does. 🙂

about 2/3 cooked

The other chicken, that got done for the potluck as a test, is a chicken roasted with mace and cinnamon and lemon zest. Anja decided to “steam roast” it in a crockpot, since the original was cooked in a bladder. Cooking bags might have been an option, too.

Translations are hard to come by, apparently, and google translate does an horrible job….I thought it was bad in Czech and Russian!

Tuesday night was a big cooking night. We started with a scalded milk cheese with dill and onion, then went to do utopenci and discovered that the onions had been used up. So potted ham was next. …after that we had to figure out where the grater blade for the food processor had gone, so we could start the potted cheese. The scalded milk cheese (1st batch) was in the mold at 2:30. By 4 am utopenci was ready for pickling broth, but ham broth was still going and we started putting things back into the fridge.

Utopenci, pickled sausage with onion and mustard, capers and allspice.

On Wednesday a bunch of spices and herbs that we’d ordered showed up, which mean that Anja was able to finish the mushroom spice and some of the other things that required powdered horseradish.

On Thursday the utopenci pickle got finished first and then pea flour got made in the food processor. We were trying to do marzipan but couldn’t figure out where the confectioner’s sugar went. Next up was potted cheese, because of that, and we had finally found the grater blade. We also set up the fennel dish for the potluck, because the fennel bulb was starting to brown. The bacon took awhile to cook, but the shallots were ready when that was done. The potted cheese is *really* tasty this time. …and we found the confectioner’s sugar in a really strange place….

The Madez Kraut got worked on. Chopping and turnip done.

On Saturday several batches of marzipan, a set of blanched fig leaves kept in rum (for wrapping cheeses) and fig rennet cheese got worked on.

By Sunday morning it wasn’t curdling….

Sewing – Progress on the birth sampler – Pic on Project Day – No one for the workshop.

Sundials & needles – Loren’s back to doing needles and fids of bone and there was a weirdie on Sunday with one. – Pic on Project Day

Herb Bunch – A lot of plants got extra potting soil during the week and a sprouted potato that had rolled behind the bin got put into the dirt, along with a bunch of veggie ends. Some starts from the jade plant went into pots and a small flower into Anja’s fairy garden. Otherwise it was all watering and tending during the week.

No one was in for the workshop on Saturday.

We harvested on Sunday for the potluck foods. (see below)

Crown Tourney 

Project Day – …started with the cheese, which hadn’t curdled. We added more fig twig and reheated and then let it sit. Anja went out to work on her plants. Some of the harvest went into

Watercress, ham, butter on plain home bread

sandwiches >>> and garnish and others went into the Kaltes Kraut. Loren was fighting with a pumpernickle/rye recipe. He kept complaining that the dough was too dry.

Eventually, the chicken was in and Loren headed for Newport to pick up the cherries. Once he was back he got the pumpernickel baked. He says that he thinks that the recipe wasn’t quite right (and it got tough on the bottom) because he was using a convection oven, rather than a regular one. He’s going to try the next one at 350F instead of 400. It was *really* tasty, though! …and that’s a *nice* crumb! The crows got the crusts and they were quite appreciative. 🙂

After that we alternated cooking and carving. Loren had a needle, Anja is working on a peach pit basket. Loren ended up practically having to take the sofa apart when the needle decided to take off on its own and vanish. He never did find it, so he cut a new piece and started on that.

Potluck Menu 


  • Dilly beans
  • Mixed bean pickles
  • Mixed veg pickle
  • Potted Cheese
  • Pumpernickle Bread & Butter
The first course
Fennel cooked in wine

Main course

  • Chicken with Lemons
  • A madez krawt (Cabbage, turnip, leek with honey, mustard and cumin)
  • Fennel in wine (not served)


  • Comfits
  • Marzipan
  • Apple puffs (not made this time)


Chicken with Lemons


  • Whole chicken
  • Salt
  • Mace
  • Cinnamon
  • Lemon or lemon zest.
  • Sprinkle of beef bouillon


  1. Take a whole chicken and wash it.
  2. Salt the inside and sprinkle in and out with mace and cinnamon.
  3. Put it into a crockpot that barely fits it, so it’s standing on end with 1/2 cup of water and let cook on high, basting regularly inside and out to get the mace, cinnamon and salt all over it. Move the bird occasionally so that it doesn’t stick to the pot.
  4. When it is up to 155F, baste one more time and sprinkle it with lemon zest.
  5. When it reaches 165, turn off the pot, take off the lid and let it stand for 10 minutes before you lift it out, then serve.

Anja’s note – Aside from the jets of cinnamon that inundated the interior of the bird and overwhelmed the other flavors, I wasn’t quite happy with this one. The overwhelming cinnamon made some of the meat bitter, and the taste, overall, wasn’t much different than any baked chicken. It also took 7 hours to completely come up to temperature in the crockpot. You couldn’t taste the lemon at all.

The other thing was that my thrifty Czech peasant soul was very unhappy at having to toss the drippings and carcass rather than making soup, but the stuff left in the crock was horrible-tasting, so I didn’t even try.

We’ll try this dish again, with a better mix of spices and add some lemon juice to the whole. We might also try it as chicken parts, rather than a whole bird, pretty much starting at the point where in the original you take it out of the bladder and add the lemon.

201 How to prepare a capon with lemons – From Das Kuchbuch de Sabina Welserin

First take a capon, which should have been stabbed two days before, in this way it becomes tender. When it is cold, let it freeze and pluck it beforehand, When it is not cold, it should not be plucked before it is needed. Afterwards wash it clean and put it in a thoroughly clean ox bladder and tie it up well with raffia, so that no water can get inside. And salt the capon inside and put some mace and cinnamon thereon, after that put it into a pot and fill it with water and let it cook until it is done. Afterwards take the capon of the bladder along with the broth. And remove the wings, thighs and heart and lay it in a dish and cut two lemons into very thin slices and put them all over the capon and pour over it the capon broth which was in the bladder. If there is not enough, one can also pour a good meat broth over it. And set it over the heat and cover it with a bowl and let it cook, not too long, or else the broth will become bitter from the lemons. When it is ready, one should serve it. It is a good dish.

A Madez Krawt – from MI 128, fol. 325V-326R


  • Small head of cabbage
  • 1 turnip
  • 1 leek
  • A double handful of turnip greens (plus other greens)
  • 1 cup wine
  • 2 Tbsp ground yellow mustard
  • 1 Tbsp honey
  • a good shake of ground cumin
  • fennel greens (an 1/2 handful)


  1. Peel and chop turnip.
  2. Put in a large pot and boil until soft.
  3. Chop cabbage and other greens
  4. Add to the pot and when cooked, drain and let cool.
  5. Heat the wine to boiling to drive off the alcohol.
  6. Take off the heat.
  7. Add honey and stir until mixed.
  8. Add mustard and cumin and stir well.
  9. Pour over vegetables, toss and let cool.
  10. Serve cold.

Anja’s Note – We actually ate this warm. We tried it on Monday, cold. It’s an interesting flavor combination, rather a sweet and sour. It needed salt, though, and I actually prefer cabbage to be buttered. We are talking about trying this again with just turnips and the greens to see how it does. BTW the “Madez” which google translates as “Canned” my grandmother’s german neighbor would have called, “keeper cabbage”. This one wouldn’t keep, though, so I’m not sure what up with that.

A madez krawt – Wildu make a move, So seud white herb hawbter and nym czway tail seniff and ain third tail honey and the same prue make by another with wine and a kumy and anis enough and put daz underneath a soaked and therefore give it cold. So magstu piessen can do synonymous, just daz you dye dye * boiled scholt with the wurcz and with the draw, and even then give it so cold.
* M. Lexer: Mhd. Handwörterbuch: bie en-blat stn. leaf of the white turnip

“Made” cabbage – If you want to make canned cabbage, then cook white cabbage heads. Take two parts of mustard and one part of honey, mix this liquid with wine, season enough with cumin and anise, put the boiled cabbage in it and serve it cold. In this way you can also prepare white turnips, but you should cook the turnips with leaves and roots. Serve it cold as well .

Miscellaneous pix


  • Ronde “Wo Bistu” 0:54
  • Innsbruck Ich Muß Dich Lassen 2:27
  • Canzona “La Maggia” 3:40
  • Je Prens En Gre La Dure Mort 2:26
  • Susanne Un Jour Cantus Firmus 1:22
  • Chanson À 5 2:25
  • M. Buctons Galiard 1:52
  • Canzon Sopra Susanna 2:58
  • Ach Gott Wem Soll Ich’s Klagen 2:00
  • Gallicium 1:55
  • Susanne Un Jour 2:35
  • Almande “Et D’ou Venez Vous Madame Lucette” 1:12
  • Almande (Lorayne) 2:00
  • So Trinken Wir Alle 1:30 [Chorea] 1:32
  • In Te Domine Speravi 4:06
  • [Chorea] 0:48
  • Ce Qui M’est Deu Et Ordonné Chanson À 4 0:55
  • Gaillarde 1:00
  • A Pavan 3:18
  • Tresves Damours 1:08
  • Basse Dance “Mon Desir” 1:26
  • La Pastorella Si Leva 1:52
  • Ricercar Del Primo Tuono Alla Quarta Alta 4:41
  • Spagnioletta 2:24
  • Almande “Fortune Hélas Pourquoy” 1:06
  • Intrada Hassleri 1:57
  • Un Cavalier Di Spagna 1:23

Camerata Hungarica,  László Czidraf






Anja, Loren, Stella (V), Jay (phone), Sasha (V)

divider black grey greek key

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 304
  • ASLIII – 146
  • ASLIV – 1 plus foodly things, 20 powder fort packets, 25 pouches for block-printing, 1 medium pouch, 8 bookmarkers, 21 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 3830 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/13/19 & published 5/20/19 (C)M. Bartlett
Last updated 2/16/20