Anja’s still kinda laid up, so her projects aren’t progressing. Isabeau has broken her arm right below the ball of the humerus, so she’s not doing much, either! Lots of folks working on Egil’s and clothing and we have a lot of fun links below. The “Making Steel” ones are really interesting!
The weather is good enough for Herbs in the Garden this week and we’re hoping to do a field trip to the Thyme Garden this coming weekend. Potluck this coming Sunday!
- Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, On hold arm
- 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 4pm
- Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
- Next Potluck – Next Potluck – 5/15, 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 – Known World Italian Symposium – Queen’s Court
MAY 13 AT 3 PM – MAY 15 AT 5 PM – Táin Bó – Barony of Glyn Dwfn – 1053 Hanley Rd, Central Point, OR 97502-1253, United States – Event by Barony of Glyn Dwfn, Erin Scott and Asia Johnson
After the long, dark years apart, Táin Bó is BACK!The Great Cattle Raid is a family style event where the goal is to have so many things to do you can’t do them all. There are classes, A&S competitions, Archery, Heavy, Rapier, and Cut and Thrust fighting, youth activities, and of course lots of Cattle Raiding!
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/
From Rosalie’s Medieval Woman – Picking mushrooms
video2836719562 – SCA Aila’ntha – Tonight’s Special Meeting is presented by Lady Taran Daestingr the Ever Vigilant (laurel pending), Alpine Scholar – Description: Wondering what it’s like to display at Athenaeum? Taran will tell you all about it, answer questions, and give advice on a successful display.
Official SCA Meeting for the encouragement, sharing, and teaching of pre-17th Century arts, crafts, and Sciences.
BLING: Adiantum Arts and Sciences night 4-27-22 – SCA Aila’ntha – Our guest speaker tonight is Katherine of The Lakes. She will present us with a little history on glass beads followed by a lot of fun making BLING for garb! And, as we are wont to do, we had lots of fun chatting and sharing. Pretty informal, but we are like that from time to time.
1308: The Brutal Inquisition Of The Montaillou Cathars | Secret Files Of The Inquisition | Chronicle – Medieval History Documentaries – The French village of Montaillou was the last stronghold of Catharism in 14th century France. This faith had great appeal to illiterate villagers who had little understanding of the Roman Catholic Church they belonged to. However, in 1308 Pope Gregory IX enlists the Dominicans to root out and destroy the sect, who were persecuted and even burnt at the stake. 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.
Sex and Sagas – Medievalists – Would you have sex with a troll woman? This episode is the second instalment of a two-part series on sex and gender in Icelandic sagas. Lucie talks with Matthew Roby, a postdoctoral fellow at the University of Toronto, who deciphers for us the dirty details of these Old Norse and Icelandic texts. Turns out there are a lot of them, and many include monstrous beings!
Early Week – Not a lot going. On Thursday Estella stopped by the shop and she and Anja got some measurements taken for clothing.
Cookery – Other than harvesting greens for salad, mostly this week was planning for the potluck and working on the cookbook.
Fake fried eggs (with clues to the real thing) – Another piece of illusion food from the Inntalkochbuch
<<11>> Aier smalcz in der vassten – Fried eggs during Lent
Take blanched almonds, grind them up and pass it thick through a cloth with water. Boil in a pan like a mus so that it thickens. Take fat Hausen (a freshwater sturgeon), cut it into cubes and fry it in a pan like fat bacon. Remove the fried bits (grieben – lit. the cracklings) and put the almond puree into the fat. Spread it out with a spoon and colour spots (lit. ‘eyes’) on it like yolks. Press the fried bits of fish into the white part between the yolks, sprinkle it with sugar, and keep it near the warmth (of the fire) warm until you bring it to the table.
This is yet another take on using almonds to simulate egg for days when eggs were not permitted. Clearly we are looking at a luxury dish. This would not have served as a substitute, but as a treat for the wealthy intent on impressing guests. A similar dish was served at my 2020 Lenten Feast.
An interesting point in this recipe is the use of fish to simulate grieben, the crackling pieces that are produced by rendering fat bacon. The description here suggests this is something you would expect to see in a dish of fried eggs, and that, in turn, may say something about standards of quality regarding this commonplace meal. Fried eggs – airimschmaltz, aier smalcz, Eier im Schmalz in modern rendering – were a staple of German eating in the fifteenth and sixteenth century, mentioned on the tables of rich and poor. Visible crackling would have meant that the quantity of fat used was generous. This is unsurprising, given everything we know about German cooking of the time. It would also have shown that the fat was freshly rendered, something that was probably not the norm in poor kitchens. We know that fat was collected from soups, stews, and roasts and re-used in other dishes. The underappreciated Teutsche Speißkammer describes a mix of beef tallow and pork lard for the use of the poor. If you are set on reproducing a lower-class meal that is still indulgent at some level, rendering bacon or pork belly rather than using ready-made lard to fry your eggs might be a way of signalling modest prosperity.
Or you reproduce this dish to illustrate the depth of your pockets. Good luck finding affordable freshwater sturgeon, though.
The Inntalkochbuch is from a monastic library in Bavaria’s Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere.
What was Life Like Inside a Tudor Kitchen? – The Tudor Travel Guide
Poor People Food: Budget Cooking In Early America – Boiled Dumplings – Townsends
Sewing – Anja’s still, very slowly, getting stitches into the newest bookmark. She managed to cut out a couple of patterns for the Bartholomew Babies, as well.
Dyeing with My Daughter: Dandelions – History Science Fiber – https://www.youtube.com/watch?v=PHCILKjKKaU The dandelions are out and ready for natural dyeing! With this in-depth video we take a DIY approach sustainably creating your own colours through preparing your fiber and setting up your natural dye pot for yellows and browns. This is the second video in the Dyeing with My Daughter playlist which celebrates how to include young children in the amazing world of ecodyeing.
May we help grow tiny humans who love the world and nature. Totally sustainable and a great hobby for children, come teach them how to explore natural dyeing!
0:00 – Introduction
0:30 – Harvesting
2:27 – Material Preparation
3:53 – Chemistry
4:24 – Preparing the Vat
6:05 – Heating the Dye Vat
7:20 – Fiber Preparation
8:26 – Putting the Fiber In
9:52 – Taking the Fiber Out
9:52 – Rinsing the Fiber
10:33 – Results
Sundials, etc. –
Hide Glue! – Primitive Adhesive from the 1700’s – Townsends
CEMENTATION: Making Steel from Iron | Blacksmithing | Part 1 – Lynne Fairchild – Follow along with the step by step process and learn about the history of cementation, the process of making steel from iron, that dates back to the 16th century!
Making Steel from Iron, Part 2: Welding Up the Bones of a Blade – We will use our new steel to create the components for a Norwegian Seax knife blade. In the last video, we created high carbon steel by enriching mild steel with carbon from charcoal powder.
Herb Bunch – Not a lot got done this week, with weather and a “misery back” to deal with. There’s a flat of starts from a broken-off succulent and some seeds that got planted. The lily-of-the-valley is blooming and the new peony is getting big, plus the “thing” growing in the fern pot turns out to be a columbine. Loren also got Anja a petunia for Mother’s Day.
Project Day – Loren spent some time doing treats for Anja for Mother’s Day. He brought a petunia for a hanging basket. Anja worked on embroidery at her desk, but didn’t get very far. Peggy Vlach sent, “8 and a half yards of cording for award medallions.” It’s a 4-strand braid.
Helen Louise was sewing and chimed in, “Hello all… Egil’s fast approaches and Gold Key is working hard to make sure garb is plentiful and in good nick… also helping newcomers make their own garb and old timers too… it’s hard to fit yourself. Made a cute surcote with a group of teens this week. Always nice to work with the new generation and garb. They have such fun ideas and I say we go for it…”
Recipes – Another by Volker Bach
Chicken meatball on the bone – a variable recipe
Medieval German recipe collections often include instructions for a kind of chicken meatball on the bone. The recipes vary widely, which may suggest this was a diverse class of dishes or that this was in fact done rarely and thus poorly understood. This is the entry in the Inntalkochbuch.
<<14>> Von rohen hünern
Of raw chickens
Take the meat from the bones, chop it, but keep the bones. Take hot broth and take 2 eggs and the meat and shape patties out of it around the bones and put them into the broth. If you have bacon (speck) or beef or meat of castrated ram (castrauneins), (add that and) and chop that with parsley or sage.
It’s an interesting idea – wrapping chicken bones in ground meat and cooking the result. It is not entirely clear whether the meat is pre-cooked at any stage, though the title suggests it is not. I tried out a similar recipe from the Kuchenmaistrey in March, but here the meat is clearly cooked before going into the mortar.
2 .i. Item who wishes to make a good dish of chickens, he should take them when they are right and properly boiled- Cut them into four parts. Take the meat (dz bretig) and chop it and pound it well in a mortar. Take the head, neck, and all innards and chop it and pound it together. Take eggs, parsley and stir in a spoonful of white flour and pour that in to it (the chicken?) with water or wine coloured yellow with saffron. When all of this is well pounded, take it out (of the mortar) and take the other limbs (bones) of the chicken and wrap them with the pounded mass (gestossen deig) all around, each piece like a patty (geleich als kuchen). Wet your hands with wine, smooth it all around and lay it into the old chicken broth (i.e. the original cooking liquid) in a wide pot so that the broth covers it (dar vber gee). Let it also boil thus. And know that the old, fat chickens are good for this. When it has boiled, season the broth with saffron and spices and salt, strew finely chopped parsley on it and serve it.
If you would have this better, add figs and raisins to the chopped meat (geheck) so they are barely noticeable (i.e. chopped very finely), and however small the limbs (bones), each one should still be wrapped and laid in separately. Such a chopped mass (geheck) without flour can also be made as a filling for chickens.
This may also be the explanation behind the somewhat enigmatic recipe in the Mittelniederdeutsches Kochbuch:
18 If you would make a good horseman (? not a translation, original spelling), collect many bones of cooked chickens, of wild and domesticated ones. Also take other cooked meat as much as you need. Pound that in a mortar quite small and pass it through a colander. Take wine and pass it through a cloth. Take eggs and spices (read crude for erude). Add it and let it boil its measure. Salt it lightly. This it is a good horseman.
A second recipe for something similar follows later, but this time the meatball mixture is battered and fried:
63 Item you shall take chickens and parboil (broyen) them as one does, and cut them apart and cut the meat off the bones. And slice (tosplit) it small and make the bones clean. And wrap (bewynt) them in the meat of the chicken. And put on it powder of cinnamon. And wrap (bewint) them in a dough of beaten eggs and wheat flour. And let them fry in fat.
Clearly this is something German cookbook writers gave a lot of thought. The version I tried was made with parboiled chicken meat, mashed and spiced, bound with egg, and only boiled in broth.
The mixture was quite soft and did not stick together well, but once I managed to get it into the simmering broth, it firmed up surprisingly well. I had made three batches with consecutively greater addition of flour, but this would not have been necessary and was not good for the flavour.
As regards the taste, there was certainly room for improvement. With the broth used for a bread-bound pepper sauce, it was quite edible, but everyone agreed that battering and frying it would have improved it immensely. Interestingly, the flavour profile was not at all savoury or umami, and I could absolutely see adding raisins and serving it with a sweet sauce to complement rather than contrast it.
Certainly a recipe that could use more experimentation.
Feast Planning – Cookbook….
“Gurdy is a medieval word for bottom and gurdy means to turn, so it’s designed to make you shake your behind.” You’ll want your sound on for this video! You’re about to enjoy some medieval rock and roll courtesy of the hurdy gurdy. Kick off your calfskin shoes, set aside your weaving, and leave watering the goats till later – it’s time to party! – https://www.facebook.com/HistoryHit/videos/1071359516925619/
ℭ𝔥𝔞𝔫𝔰𝔬𝔫𝔫𝔦𝔢𝔯 𝔡𝔲 ℜ𝔬𝔦 – Estampies & Danses Royales, Hespèrion XXI & Jordi Savall – 𝔐𝔲𝔰𝔦𝔠𝔞 𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩𝔢 – Ensemble: Hespèrion XXI & Jordi Savall
Album: Estampies & Danses Royales
Video: Manuscrit du roi XIII cent. – http://www.facebook.com/musicamedievale
Le Prime Estampie Royal
Estampie Ancienne I (d’apres: Kalenda Maya Raimbaut de Vaqueiras 1150-1207)
La Seconde Estampie Royal
La Tierche Estampie Roial
Chanson (d’apres: No puesc sofrir c’a la dolor Giraut de Borneill 1175-1220)
La Quarte Estampie Royal
La Quinte Estampie Real
Estampie Ancienne (d’apres: No m’agrad’iverns Raimbaut de Vaqueiras 1150-1207)
La Sexte Estampie Real
La Septime Estampie Real
Planctus (d’apres: Pax! In nomini Domini! Marcabru 1100-1150?)
La Ultime Estampie Real
Video Links & Podcasts
Household Goods in Medieval London with Katherine French – Medievalists – Material goods are a rich and fascinating source for finding out more about the ordinary lives of the people of the Middle Ages. This week, Danièle speaks with Katherine French about what Londoners’ homes were like both before and after the Black Death, what they filled them with, and how we know.
Tower Hill Revitalised – The Landmark Trust – Join us as we explore the refurbishment of Tower Hill, our Landmark in Pembrokeshire. Explore this Landmark: http://ow.ly/e80X50I3pqR
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