The tourist season is picking up for Anja and Loren’s shop. That means that extra time for goodies is going to be getting harder and harder to find. They tend to keep the workshops and Project Day going, but even that sometimes falls by the wayside.
The week started with Egil’s, but other than this one pic,
all of that’s gone into last week’s report, which went out very late. This week was all clean-up and put-away, other than some of Anja’s embroidery and working on herbs or bamboo.
This coming week ought to be a bit more normal with workshops at the regular times and a cheese night on Thursday.
- 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: 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 – Lots of wash-and-put-away needed to happen and the pix and write-up for last week took until Wednesday to complete! By then some sewing was also happening and left-overs being eaten.
Loren had done another recipe of the pumpernickel for Susanne and Anja for Sunday. We’ve been discussing the recipe and trying to find more info. It was still soft and tasty on Tuesday, when we ate the last of it.
Amy dropped by on Thursday with a handful of mug markers and a needle, plus a “kit” for Aesa. Jay called the same day to say he was going to stop by on Friday.
Cookery – Commentary on foodstuffs from the potluck and the vigils
- Sasha – Well, I loved the cabbage, even though I think I cooked it too long and it go rubbery. The chicken had really good flavor, but I should have just eaten those when I had the chance originally, as again pretty sure I cooked it too long. The cheese [dill/onion scalded milk] is my favorite, although the texture was to much to eat it by itself. Ended up dipping pretzel sticks in it, and it was awesome. Haven’t tried the pickled stuff yet.
- James Defazio <firstname.lastname@example.org> – May 25 at 11:16 PM – So far, as I’ve gradually eaten at things, my favorite is the potted cheese. I bought some “everything” bagels to put the last of it on, it was really good. Might be better on some kind of French bread, though. The pickled sausage is my second favorite, definitely, and the pickled beans are strange but actually an interesting eat. The scalded milk cheese is so-so to me, it might be that I just don’t like the flavor of plain milk that much and from what I recall of the recipe for scalded milk, it’s just that. The Madez Kraut was a bit much for my tastes, though and the lemon/cinnamon chicken was alright but I’m not sure the tastes pair that well together, at least for me. It’s probably just that I don’t expect cinnamon on chicken of all things and haven’t had a chance to try it much.
- Erika Milo – The soft white cheese [Mustard/Caraway/Horseradish scalded milk] was enjoyed by many, and continued to be enjoyed the next day on rice, in scrambled eggs, etc.! The marzipan went away quickly! I also really liked the cheese in the crock [potted cheese], and the pickled watermelon, which surprised me.
- Steve Jarvis – My partner REALLY liked that cheese! 🙂 [Mustard/Caraway/Horseradish scalded milk]
- Erika Milo – The rummy cherries were so yummy!
- Sasha – The beans [white pickled] were tasty. Thank you!
- Jennifer Smith – The cheese was a huge hit, [dill/onion scalded milk] as were the green beans [dilly beans] and eggs [pickled]. Least eaten were the mushrooms…which I find surprising.
- Vestia Antonia Aurelia – “”I wanted to thank everyone who made my vigil and elevation so fantastic. (And for me, it was fantastic.) I am enjoying Anja‘s boozy marzipan Right Now. ;)””
Sewing – Mostly was Anja’s embroidery, although a bunch of puppet skirts got done on Tuesday and a bit of pouch sewing on Thursday.
Sundials, etc. – We started the experiment batch of the bamboo beads in the tumbler on Thursday at 3:45. It was a mix of cut stem, both dried and fairly green, and cut joints, ditto, in plain dry beach sand. ….An hour showed no progress, so we left it overnight, and then some more.
Friday, impromptu House stuff – Jay showed up at about 1pm and we ate pumpernickel, potted cheese, potted ham and pickled sausage for awhile while talking food, mainly catching him up on the research for the feast.
At around 3pm, Loren pulled out the wooden animal stuff and we got Jay started sanding. Not long after we popped the tumbler (more on that above). Anja spent most of the afternoon embroidering.
Herb Bunch – During the week a lot of fertilizing and watering happened, plus some more of the cleaning up of the plants in the front window.
Herbs workshop was mostly on finishing up the bamboo and getting it put by for drying. After that we got a number of herbs that had been lurking in the shelves bagged and put by, since they’re long since dried. Last bit was discussing some spice mixes that we should be making in the next couple of weeks.
Project Day – When the time started we were still trying to clear a space in back from the backlog of serving dishes and canning jars from the last few weeks. Eventually we got as far as photos of various things, and then Anja worked on finger puppets.
In the evening we got a trial run on apple puffs and cherry puffs.
Apple puffs – created out of 3 recipes from Das Kochbuch de Sabina Welserin plus a fruit fritter recipe from Spruce Eats.
These are interesting. They’re pretty easy to put together, and not particularly expensive. The hard part was deciding when they were done, so we fried them at several levels, when they “rose” (not done), when they “rose” and were flipped and given that long again (apple still chewy, but very good), given until they began to brown (apple was quite cooked), and then to quite brown (too eggy, they got tough) It seems like the best level was just as they begin to brown, flip them and then let them start to brown again.
Yes, the dough is *very* eggy* and the fritter recipe had salt in it, which was a bad idea. Frying them in butter they don’t need any at all.
We’ll try another batch in the future that is 1 egg and add some extra water to thin it, so see whether the eggy dough is better or not.
They’re tasty hot and still tasty when just warm. We’ll have some for breakfast and let you know how they are, cold.
…and they were better cold than warm!
- 1 cup sifted flour
- 1 tablespoon sugar
- 2 eggs
- 1/2 cup water
- 2 sticks butter
- 2-3 apples depending on size. Or 1 can pitted pie cherries (not bing/sweets!)
- Mix flour, sugar, eggs and water.
- Core apples and slice very thin. Chop pieces that don’t slice.
- Melt butter and turn to high, so that a drop of water “spits” when it hits the butter
- Dip apples in batter and drop into pan. Fry separately.
- When the slices are gone(or if you’re using cherries) mix the bits into the batter and fry like a fritter. Cherries should be 3-5 to a clump.
- Each pan takes about 5 aves before it floats and another 5 before it should be flipped…then 10 more and pull out with a slotted spoon. …. (How period of me…but I didn’t have a stopwatch. These are *fast* and do not need to brown to be done. An Ave is between 15 and 20 seconds.)
- Sugar the tops with toast sugar, if you have it, or regular sugar. Confectioner’s melts too fast. (1 pt cinnamon, 3 pts nutmeg, 20 sugar and add a ¼ vanilla bean to the container, let sit for at least a week,)
101 To make apple puffs – Das Kochbuch der Sabina Welserin
Then put flour in a bowl and put some fresh spring water therein. It should not be too thin. And beat the batter very carefully, thin it after that with eggs, and when you put the thin apple strips in the pan of butter, then shake the pan well, then they rise up.
165 To bake sour cherry puffs – Das Kochbuch der Sabina Welserin
Take hot water, lay fat the size of a walnut into it, and when the fat is melted, then make a batter with flour, it should be thick. Beat it until it bubbles, after that thin it with egg whites. If you like, you can also put a few egg yolks into it. Tie four sour cherries together, dip them in the batter and fry them. Shake the pan, then they will rise. The fat must be very hot.
166 To bake puffed apples – Das Kochbuch der Sabina Welserin
Take milk with a little water in it and heat it well, until you can still just stand to dip a finger into it. Make a firm batter with flour, beat it until it bubbles, lay eggs in warm water and thin the batter with them. Cut the apples in circles and as thin as possible, draw them through the batter and coat them with it. Shake the pan, then they will rise. And the fat should be very hot, then they will be good and rise nicely.
Photos from Crown
Music – We listened to Ancient FM this week! https://www.radio.net/s/ancientfm
Loren, Anja, Gudrun (V), Amy, Jay, Sasha (V)
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+40 = 41 plus 2 juggling sets, mug-markers, 1 njalbinden needle, 20 powder fort packets, 25 pouches for block-printing, 1 medium pouch, 8 bookmarkers, 5 in-process kisslock pouches, 20 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)
Total as a Household = 3870 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/19/19 & published 6/3/19 (C)M. Bartlett
Last updated 6/3/19
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