House Capuchin 3

Egil’s! ….should have been, dratted plague….

More classes, some fun cookery (including a bunch of videos), lots of music, more dance videos. Our stuff is a little thinner on the ground, but there’s are a couple of cookery bits, lots on the herb garden and even a little embroidery.

Anja and Loren’s shop is due to re-open on Thursday. We don’t know when the Project Day stuff will go from virtual to actual, or the Herbs Workshop for that matter. …but the virtual parts are likely to stay around for the folks who never get a chance to make it, in any case.

All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm.

• 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 – 5/17
• Next Winter Feast tentative Date is 2/15/21, Theme ??

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 – To All the Women in the SCA!

Dance Vids – 

The SCA! Yes, you’ve seen bits of this before.

Dancing Queens!

Women of An Tir

Twist and Shout Stromgard

KWISF 15th-century May Day Ball w Italian Dances / Danza Italiana Part 1

KWISF 15th-century May Day Ball w Italian Dances / Danza Italiana Part 2

Classes – 

The Pregnancy Portrait of Elizabeth 1. Taking a close look at the painting. By David Shakespeare

Lady Arbella Stuart: England’s Lost Queen?

Digital Research for SCAdians trapped Indoors.

Trans 101 in the SCA

Event Stewarding 101

KWISF Historical Beauty & Hygiene from the Trotula

KWISF Italian Renaissance Flag Fans by Franca Donato

KWISF Pretty Parasols for Pennies by Tatiana Verlioni of Ansteorra

KWISF Heraldic Trestle Tables & a Northern Spanish Hat

How to make a Medieval Knights Pennant Flag DIY

How to Make a Viking Sea Chest Ep1 DIY Oseburg Suitable for medieval Re-Enactment, SCA LARP Cosplay

Need a cat toy? Recreating the Vindolanda Leather Mouse

Eleanor de Bolton – Planning your Winter Vegetable Garden – https://media.oregonstate.edu/media/t/0_q0d6hi6x?fbclid=IwAR09PhMy-4udAKueORiY2gzF7Sb_o0O05VbyBM7kOeXjbEhpvYHZYTvvqBQ\

The Sisters Interview Elisabeth de Rossignol

The Invention of the Trousers

Stories

Torvaldr the Doomed

You’re looking for #20. This is the whole list, but at the top right of the window there’s a playlist. Click on it, slide to #20 and that’s Radnor and the Archer.

Turnip of Terror’s Storytime – It begins at 7 minutes. Rapunzel.

Early Week – 

Finishing up the tvarog was a big thing on Monday. It turned out pretty good and it and the ricotta went onto lunches and sandwiches and even on a batch of canned ravioli.

Cookery – 

Working on the tvarog on Monday. We got what we could strain off, spiced and draining and then turned the crockpot up. We realized we could probably do ricotta with the last bits. So…experiment. …and wouldn’t you know…. forgot pictures…. The whey was really cloudy, compared to doing it on the stove, but we had it up to 180F.

There was a cook’s chat Tuesday evening.

Loren got some cherries on Friday, so Anja did the challenge recipe below on Saturday, as well as finishing the candying of the angelica.

Another egg recipe, resembles Papyns! – https://thequeensmeal.blogspot.com/2020/05/recipe-pottage-of-eggs-middle-ages-sopa.html?fbclid=IwAR26danS1aXFQvHnYq6aS8ZHfHBJSCK5CmKBaarksf8dzjXzUSkX27K8RX8

Monk’s Stuffed Egg Soup – https://historicalitaliancooking.home.blog/english/recipes/medieval-monks-stuffed-egg-soup/?fbclid=IwAR3HjFq1jJSPkTZURMzjPUDth1yamsHLz4HtL6ApCpbev_bXiB8J682dIbE

This is a series – Jane’s Medieval Kitchen – She’s up to #7 – https://www.youtube.com/channel/UCEii06jjrec6pzHzoFdClMw/videos?view=0&sort=dd&shelf_id=1

This is a weekly challenge!

Sylvie la Chardonniere‎ – SCA Virtual Classroom and Artisan Display
Virtual cooking challenge #6 – Sour cherry cooked in wine from “The Science of Cooking, a Medieval Transylvanian Cookbook” (late 1500s Transylvania)
This is a picture of a recipe from “The Science of Cooking” (late 1500s Transylvania). (Hard copy: http://www.lulu.com/spotlight/GlennGorsuch) by our own Glenn Gorsuch.
I receive my hard copy of this cookbook in the mail last week and decided it was definitely time to try out one of these recipes.
I challenge all cooks (and cooking curious folks) to give this your best shot. When you share your results, please tag it as #SCAVirtualCookingChallenge so that everyone can find all the entries on each platform.
The deadline for this is Saturday 5/23/2020. Please post your results (redaction/video/blog post) as a comment on this post. Yes, I know that scarcity is a thing (quarantine and all).. substitutions encouraged as needed.
This is a challenge, not a competition. Try something new, learn something, teach something. If you have questions please comment here. I (and our members) will do our best to help. On Tuesday at 8:30pm Pacific we’ll hop on Zoom in the “What The Fork?!” meeting (check the event section of the group) and think out loud about the recipe interpretation. Please feel free to join.
Bonne cuisine!!

In the What the Fork? Cook’s Chat on Tuesday we discussed fresh/dried/canned cherries. Anja decided to try it with canned cherries. Pix below.

…and this coming week’s challenge looks like green chicken…. 🙂

Jane’s Kitchen – Cheese and Mushroom Pasties and Cheese and Onion

A crust treatment for pies and handpies.

Pate a Choux

Ealdormere Cooks: Pies and Stress Baking – https://us02web.zoom.us/rec/play/7JwpfuihrDI3GNzD5gSDBP4tW9S-L6KsgSBN-KVYyR3nBSRVMwGgZuBEaufypedJbfhOs4gBTVlFlEBS?continueMode=true&_x_zm_rtaid=bLFn6fmGTH2Omdnz_Of6ow.1590394674618.2c25b10cd430e39fd8e07175d6e498aa&_x_zm_rhtaid=152

Drunken Pork – Early Medieval Pork Stew

Sewing – Cuffband

Herb Bunch – We’re gradually working our way through getting re-potting done and moving things into summer places. Only one of the figs took as you can see in the pic below and I’m getting worried about the bay.

Project Day – Anja was in classes in the morning, but not long after the virtual project day was to start their internet went down. She spent the afternoon writing and Loren watered the outside plants.

Recipes

Anja’s Version

• 1 can of sour cherries
• 1/2 cup white wine
• sprinkle of cinnamon
• 1/4 cup honey
• Loaf of white bread
• butter
• Sugar to taste

Method

1. Take a can of cherries and strain(reserve juice).
2. Put the wine, honey and cinnamon in a quart canning jar and heat enough to dissolve the honey into the wine.
3. Add the strained cherries and put into the fridge, overnight, or at least 4 hours….
4. Cut your bread into bite-sized cubes.
5. Melt butter in a medium (high-sided) frying pan and fry the cubes in it.
6. When they’re crispied divide into bowls.
7. Warm the cherry stuff in the nuker (1.5 minutes)
8. Add sugar once they’re in bowls, if necessary. (ours didn’t)
9. Garnish with sweet cicely, fennel fronds or 100’s of 1000’s.

Candied Angelica 

From The Queen-like Closet or Rich Cabinet Stored With All Manner Of Rare Receipts For Preserving, Candying And Cookery. Very Pleasant And Beneficial To All Ingenious Persons Of The Female Sex by Hannah Wolley, 1672 (found by EA Fleming on Facebook)

177. _To candy Angelica._

Take the tender green stalks and boil them in water till they be tender,
then peel them, and put them into another warm water, and cover them
till they are very green over a slow fire, then lay them on a clean Cloth to dry, then take their weight in fine Sugar, and boil it to a Candy height with some Rosewater, then put in your stalks, and boil them up quick, and shake them often and when you judge they be enough, lay them on a Pie-plate, and open them with a little stick, and so they will be hollow, and some of them you may braid, and twist some of them, so keep them dry.

SO

Anja’s Version

• 

  3 stalks of angelica (weight   oz)

• 4 oz sugar
• 4 oz Rosewater
• 2 oz water

Method

1. Since I wanted these for sweetmeats to use as garnish on various dishes. I sliced them to no more then 1/4 inch, after washing them and removing the stems. I took the one younger stem and sliced about 4 inches of it longways into 8 pieces for braiding, then repeated that, for 16 pieces (out of 8 inches of stem, if that wasn’t clear).
2. I put them in a pot with about 1/2 an inch of water covering them and boiled until tender. (about ?? long)
3. Peel if the stems have a hard rind, otherwise you don’t need to.
4. Drain, and add warm water (nuked in the microwave) again to cover and left overnight.
5. Strained and then added new water and put them on very low, until they’re just staying warm and let them sit (covered) until they change color, stirring occasionally to keep the temperature even. About 2hours.
6. Drain and put on a towel to dry. I did the braiding when they were cool enough to handle.
7. Sugar, water and rosewater went into a nuker-safe cup. 3 minutes got it to 300!
8. Added the angelica and stirred and gave it one more minute.
9. I put a screen from the dehydrator over a pie plate to let the pieces drip. The syrup went into its own jar.
10. I put the dehydrator on and left these overnight until I was sure they were dry. (8 hours)

This week’s is the Green Desire…. Almond milk, rice flour, chicken meat, red wine, sugar, parsley… The color shall be green. The method though, from the White Desire is to boil it in a clean small pot and soak it in the vessel… and then what?

where it shall be “imad” in a study without “vulthe” and “poume gernet” to stew about. Yikes!

Miscellaneous pix

The Rothwell Jack

Music

Leonardo da Vinci: L’Amoroso & La Gelosia (Domenico da Piacenza), Voices of Music 4K

French Renaissance music – Guillaume Dufay (XV th century) vol.1

Links

Catarina of Austria – Wonderful article about what she ate, who served, dishes on the table, etc. https://thequeensmeal.blogspot.com/2020/05/the-table-of-catarina-of-austria-queen_24.html

A recreated Celtic fort in Czech Republic. – https://www.nacestu.cz/clanky-obsah/keltske-hradiste-semin?fbclid=IwAR2DY_IfQXmt2RNEcbF0K8ifFwfr-Zgqn5oeMquvzqRjaUI0ZuV2wczHmj8

Video Links

What is Rum? About the first 10 minutes is history, starting in late period.

New and Updated Pages

New story – The Mushroom Girl – https://housecapuchin.com/stories-and-bardic-tales/the-mushroom-girl/

Funnies 

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

• ASXLVII = 24
• ASXLVIII = 88
• ASXLIX = 794
• ASL = 2138
• ASLI = 731
• ASLII = 304
• ASLIII – 146
• ASLIV – 207 plus 4 puppets, 3 hippocras mix, 4 powder fort, 9 cheese spice and 10 powder douce packets, 10 tiny bobs, 8 pincushions, 5 pins, 5 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)

Total as a Household = 4038 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/18/20 & published ?/??/20 (C)M. Bartlett
Last updated 5/24/20