House Capuchin 3

Oh, my, that was a *tasty* feast! We had a lot of folks there for the potluck this week, along with people sewing, embroidering and wood-working during the day. Didn’t have a lot going on during the week, but the ongoing projects, although the tinkle loom’s recipient was ecstatic to have gotten it.

All Hail, the new Heirs to the Lion Throne, Christian and Helene!

All the usual meetings are happening this week at the regular times.

• 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 – 6/17, 7/15

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 – The Tinkle Loom got mailed on Monday. We also started the potted ham. It didn’t get really finished until Tuesday evening, though.

Cookery – Of course, we started the week with “What is everyone bringing for the potluck?” 🙂

So the two batches of utopenci got done last week, along with the tvarog and the scalded milk cheese during the week before. On Sunday evening (after the end of Project Day) a big spiral-sliced ham got separated into ham for broth (for bean pottage), ham for potted ham and ham for just eating. One batch of ham broth (for pottages) happened that night and then a 2nd over Monday evening into Tuesday. During Tuesday evening, pickled eggs and potted ham got finished and then a batch of sweet and sour cabbage.

…and on Saturday a batch of dumplings got made, but they weren’t up to Anja’s standards, being chewy, not breadlike.

Obviously on Sunday we did a lot, but that’s all below.

Sewing – Anja spent the early part of the week continuing to work on the birds pattern, but also stitched up a couple of the pouches and started a simpler pattern, as well, from the Mamluk-era patterns, which got a long way by Sunday evening!

Herb Bunch – Remember those gourd seeds that we got last year? We finally had one come up and not die before it had two full leaves! It was a surprise in a pot that already had an oregano start in it. It was big enough to transfer this week to a regular pot, especially since it was starting to put roots out through the paper. Most of the starts are going to be left there for a few more weeks.

Some transplanting to larger pots happened with starts and some putting away of dried herbs, as well. Two buckets of sand (that are at least in part going to become the plant pots for the hops were washed.

May Crown – All Hail the heirs to the Lion Throne, Christian and Helen! (photos from Crown, AnTir Virtual Feed, unless otherwise marked.)

Project Day – We started with making room for the various projects of the day. Grinding the dehydrated mushroom catsup leftovers was next, after I checked the tvarog, and then got the pork roast going. and then toasting the breadcrumbs for

bread soup… and Loren misunderstood what I said and burned the first batch. 🙂 …so the shop smelled like burned bread for a bit. We got the carrots set up (they needed to thaw) and worked out the recipes for the amount of bread crumbs that were left for the soup. Next up was finding the things that needed to sit out to soften, like the frozen garlic butter, the cherry syrup for tea and the potted ham that we were going to put into

more period containers. The soup got started next, but it needed to cook for awhile, since the bread and the cheese go in right at the last.

Got a facebook message from Wilhelm that he was going to come out for the afternoon. He and Ashse got there a bit past 4 and we dove into the nibbles while he was making a chemise. We sat and talked while Loren worked on the 2nd tinkle loom and Anja pulled out the embroidery.

We got the soup finished and heated the side dishes while that was making the rounds. …and more folks showed about then and crochet happened. The loaner hooks are in use again.

The Třešňový chai (cherry tea) was a hit. We had frozen the rest of the syrup after the feast.

…and after the potluck everyone stayed and stayed. Stella came in on her way home, but had to leave fairly soon and everyone had headed out by 10:30.

Potluck 

By 6:45 we still hadn’t eaten, except some of us had the soup and most just ate nibbles. I set up jars of soup for Jeanne, Jay and Sash, and then plates. Some of the food got eaten, but that was a little different from previous potlucks. The soup

was slightly odd in texture, it got more “gluey” than the list two times, but it was ham broth and not beef or chicken, 1/2 again as much broth and cooked on high, so that might have done it. It was yum, anyway!

Potluck Menu

Starters

• Pickled Eggs
• Utopenci (pickled sausage)
• Garlic butter
• Tvarog (cheese)
• Potted Ham
• Pea Bread
• Třešňový chai (cherry tea)

Main Course

• Caraway/Mushroom Pork Roast
• Sweet/Sour Cabbage
• Bread soup
• Ginger Carrots
• Dumplings

Prep pix.

Miscellaneous pix

Music

Links

Beekeeping Laws – https://stairnaheireann.net/2018/02/08/bechbretha-brehon-law-on-beekeeping/

Beautiful Herbals! – https://www.smithsonianmag.com/smithsonian-institution/botanical-wonderland-resides-world-rare-and-unusual-books-180969096

Recipes

Chlebova Polevka – Cheese Rye Bread Soup – Makes 20 feast  servings (8 regular)

Ingredients

• 6 cups ham broth (made from spiral sliced ham scraps & bone, degreased)
• 1 egg yolk
• 2 ½ cups rye bread grated to crumbs and toasted
• Small onion
• Garlic (in pork broth, frozen, 2 oz)
• Thyme (a couple of shakes)
• Oregano (5 sprigs)
• Basil (2 sprig)
• Salt or other seasonings as necessary
• ½ pound aged cheddar cheese

Method

1. Starting from cold broth, put in soup pot.
2. Whisk in egg yolk.
3. Heat to boiling, whisking occasionally.
4. Once it boils, turn to medium and simmer until onion is no longer crunchy.
5. Add bread crumbs and stirring at least once each minute, let cook until bread is softened and mostly broken up.
6. Divide grated cheese into 4 batches, and add to soup 1 batch at a time, making sure each is stirred and melted before adding the next.
7. Serve immediately or this will “hold” in a crockpot on low for quite some time.
8. Refrigerate leftovers and use within a day or two. Reheat in the microwave.

Honey-Ginger Carrots

Ingredients

• 12 oz bag frozen coined carrots
• Candied ginger chunks (about 12)
• Honey
• Nutmeg (in grinder)
• Maple syrup
• Crockpot

Method

1. Thaw carrots (I just chuck them into the crockpot, first thing. Takes about 2 hours…or you can nuke them. )
2. Add ginger
3. Grind nutmeg over the top (to taste… I love nutmeg so about 6 “grinds”)
4. Drizzle honey over the whole top.
5. Drizzle a small amount of maple syrup on.
6. Turn the crockpot on high and cook for 2 hours (at least) until carrots are soft. This potluck, it didn’t work on high. I usually cook on low for 4, but we ended up nuking the carrots for 3 minutes and then putting them back into the crock.

Funnies 

Anja, Loren, Wilhelm, Ashse, Nick, Taylor, Rosie, Stella

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

• ASXLVII = 24
• ASXLVIII = 88
• ASXLIX = 794
• ASL = 2138
• ASLI = 731
• ASLII = 304
  ASLIII – plus 25 pouches for block-printing, 15 (plus 25 unfinished) pincushion, 2 sewing kits (except for bone needles), varnished stuff (124) 7 snap pouch, one double drawstring pouch, 4 brocade pouch

• Total as a Household = 3664 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/14/18 & published 5/21/18 (C)M. Bartlett
Last updated 5/21/18