Moar classes this week, but not as many. Anja and Loren were too busy getting their shop open again! There’s some cookery, some embroidery, some herbs and lots of other fun stuff in the post this week, including a new project that Isabeau is doing with bottle-cap pincushions.

Collar and cuffbands are done!

Big project finally finished! Anja got the cuff and collarband set done and mailed.

All meetings are on hold for the moment, although


Project Day and the Monthly Potluck are being held in the Virtual Realm. We starting to talk about getting together, in person, but right now, it’s talk.

  • 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:  and new one here: and number three is here:

Misc – Known Worlde Entertainment Guide –

Dance Vids – An Tir Glow-up

Classes – 

Oseberg Sea Chest

Making COmmedia dell’ Arte Happen in the SCA


Diversity, Equity, Inclusion

Dirty Words

Hand Fans

Canting Heraldry

Stories – The Rules of Raiding is #18. Click the 3 lines at the top right where it says “1/59” and scroll down.

Early Week – Classes on Monday were all messed up. I guess people are wearing thin, but they were all at the wrong times for time zones…. Anja got to grinding onion peels for dye late in the afternoon. Plant tending went on all week, cookery and embroidery, but not a lot else until Saturday/Sunday

Cookery – 

We got the ingredients for the Vert de Sire Tuesday evening.

Sylvie la Chardonniere‎ – SCA Virtual Classroom and Artisan Display – Virtual cooking challenge #7 – Vert desire from “Diuersa Cibaria” (BL MS Add. 46919 (He))(first quarter 1300s) found in “Curye on Inglysch”

This is a picture of a recipe from “Diuersa Cibaria” (BL MS Add. 46919 (He))(first quarter 1300s) (
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 5/30/2020. 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!!
We made this late Wednesday and ate it Thursday evening. As we discussed on Tuesday in the “What the Fork”, I did mine a little differently, cooking the chicken in sugar/wine/almond milk and the sauce with just the parsley and rice flour… I had to cheat, or the hubs wouldn’t have eaten it. I added some salt to “draw” the water out of the parsley, so as to have a little liquid and only 1 TBSP of the water-based almond milk and then added a bit of garlic powder, at which point he was willing to try it… and ate his whole serving. …and I like garnishing dishes and the nasturtiums are blooming…. 🙂 The chicken was yummy and I may do it this way again, just by itself. The parsley sauce was *very* green until the add of the garlic and then it sortof…smoothed out. It was a good contrast and a good combination, even if it wasn’t exactly the recipe as stated.
On Saturday, we made another batch of the chicken and had that for supper both Saturday and Sunday. On Saturday we had some with Composte and bread and salad. On Sunday we had honey-ginger carrots, coleslaw and the chicken. Very tasty!

Sewing – The cuff and collar band set got finished Saturday evening, finally!

Collar and cuffbands are done!

Sundials, etc. – Sanding all week and we ended up with this.

Extras. still need to finish needles and needlecase, plus do the final on the bag.

Herb Bunch – Not as many pix this week.

Garden, looking north from the end.

Project Day – …was a little different, since the shop was open. Between dealing with customers and classes both Loren and Anja were checking on the “virtual” day. Not much. Isabeau and Peggy’s stuff.


As the week went on bits and pieces got clearer and clearer especially after the Cook’s Chat on Tuesday.

White Dish from Syria – Almond milk, rice flour, chicken meat, crushed ginger, sugar, white wine. Boil in a clean pot and let stand. Serve in a clean bowl. Strew pomegranate seeds on top.

Green Dish from Syria (this is the one we’re doing) – Almond milk, rice flour, chicken meat, sugar, red wine, parsley. Boil in a clean pot and let stand. Serve in a clean bowl. The color shall be green.

Yellow Dish from Syria – Almond milk, rice flour, chicken meat, almonds fried with skin on and almonds fried and strewn about. Make it yellow with saffron.

…and no clue on #4, but it looks like it’s supposed to be blue….

Green Dish from Syria – Anja’s version

  1. Make almond milk from 1 cup almond flour, 2 cup of wine, 2 TBSP sugar. Let stand 1 hour to overnight.
  2. Make more almond milk from 1 cup almond flour and 1 cup water, 2 TBSP sugar. Set aside to use, if necessary, or to drink, if not.
  3. Strain. Cook your chicken in this, then strain (reserve the juices for soup.)
  4. Chop the chicken up and refrigerate.
  5. Take your parsley and puree it, adding a little of the 2nd almond milk if you need to , to make a fairly thin stuff.
  6. Warm gently (I zapped it in the microwave, 1 minute at a time for 4 minutes). Add a little rice flour, 1 tsp at a time, to make a runny sauce. Let stand to thicken.
  7. About 15 minutes before serving, put the warmed chicken in a wide, flat bowl (I warmed it for 3 minutes in the nuker) and pour the warm green sauce over it. Garnish with something contrasting. I used nasturtium blossoms.

…and a totally different take!

Jane’s Kitchen #10 – Fruyte Frittours and Poached Pears

Lagana and Chickpea Soup from ancient Rome – Horace’s dinner –

Roman Breads Classes – Arrina Marina

Her Website –

Miscellaneous pix


The sweet sound of medieval England.


Video Links

Dr. Kat – Hans Holbein’s Portrait Drawings

Make a bread oven

Tudor Monastery Farm, Season 1, Episode 2


John Sprinkle to Knowne World Humor – May 26 at 11:17 PM

So I’m in a washroom at a gas station today and I see a sign on the mirror saying sing happy birthday twice while washing hands. So i start singing softly to myself.
“So you’ve reached the age you are,
Your demise cannot be far,
Happy Birthday, Happy Birthday…”
Then I thought, I’m going to be here for a while…

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 – 210 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 = 4041 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/24/20 & published 6/2/20 (C)M. Bartlett
Last updated 6/2/20