House Capuchin 3

Not as much as usual got done this week. Things were a little chaotic and folks had a bunch of other chores to do and then some of our energy went into the potluck which was yum!

This coming week all meetings are at the usual time. A Cheese Night is possible on Wednesday or Thursday.

• Sewing Night – At Ancient Light, Thursdays, 6-8pm

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  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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
• Next Potluck – 7/16 (may be just a snack potluck)

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 – Anja worked on finishing the biscornu that she started last week and got it done Tuesday evening, when she had time to concentrate. Loren was working on sanding. That one plate just feels wonderful, being myrtlewood. The sanding sponges are really proving out. They’re tougher than sandpaper, only clogging up rather than wearing down as fast. We got a couple of different grits from them. https://www.sciplus.com/p/220GRIT-FINISHING-SPONGES_58169

Sewing Time – Thurs – ….wasn’t much of a much. No one was there but Anja, so she spent the time sorting supplies and cleaning up some of her project pile, then after she was done, Amy showed up for a bit and Loren, Amy and Anja talked. Most of the Thursday/Saturday sewing happened outside of the workshop time.

Herb Bunch – Most of this was during the week rather than workshop time, as garden stuff needs to be done when it’s time. Photos also need to be taken during the week of the garden stuffs as they grow towards harvest.

So thyme, lovage, leeks and parsley were harvested for the pies. Oregano was set aside to dry. Ditto rose petals. Mint liqueur was strained for another time. A bucket was obtained for the new batch of leeks.

Project Day – …began with setting up the lentil pottage that got forgotten Saturday night and then going on to setting up the pies. By noon the gravy was bubbling away and they were almost ready. We were hunting a small pie dish to make a individual one for the lady whose oven we were going to use, but didn’t manage to find one, so ended up with two pies (recipe below) which Loren took off to go do.

Lucet

Amy showed up just as that was all ready, so she and Anja sat down with handwork, Amy working with a lucet and Anja filling pincushions. Stella got there a while after and we all sat and talked while the pies were finishing, then started eating once Loren was back.

We ate until we were all groaningly full and still kept going back for “one more bite”! It was all tasty. Not really all period, but a yummy feast! (pix below the menu) …and then we sortof sat there looking at each other wishing for a bit more room, so took some leftovers home. 🙂

Potluck Menu

1st course

• Cheese balls (from the failed mozz) – Anja
• Pickled eggs – Stella
• Black Olives – Loren
• Vermouth Olives – Jeanne
• Peanut butter pretzel bites – Amy

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2nd course

• Chicken, leek and mushroom pie – Anja and Loren
• Beef Stroganoff – Stella
• Salad – Amy
• Bread – Loren
• Butter – Loren
• Lentil Pottage – Anja
• Mustard – Loren and Anja (omgs…on the pretzel bites!)

3rd course

• Lemon pound cake, mini muffins – Kristie
• Almond poppyseed cake – Anja
• Comfits – Leslie

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Chicken, Leek and Mushroom Pie recipe – Chicken pie is an old standby especially in English cookery. This is not from a period recipe but made from descriptions.

• 2 deep dish frozen pie shells
• 2 “lid” of pre-made pie crust
• FOR THE FILLING
• 2 lbs cooked chicken meat (measured before cooking)
• 8 oz sliced fresh mushrooms
• 1 lg, 2 small leeks, finely sliced, leaves, scapes and all
• stick butter
• 3 heaping tbsp spelt flour
• 3 cups chicken broth – made from the chicken meat as it cooked with celery & vegetables, and then cooled and degreased.
• Handful chopped lovage
• 1/2 tsp fresh thyme leaves
• 1/2 tsp fresh lemon thyme leaves
• 1 tsp fresh oregano
• 2 garlic scapes
• Salt
• 1 beaten egg for glazing

Makes 2 large 6″/15cm individual pies or combine into one pie using a 1 pint pie dish.

• Dice the cold chicken meat and add to pie shells.
• Add the mushrooms to the pie shells.
• Snip some chives and add to the heap.
• Chop the leeks discarding only dry or brown leaf parts
• strip thyme and oregano from stems, chop lovage.
• Melt butter in a frypan over a medium heat, add the flour and stir well to incorporate all the flour into the butter. You should have a really thick paste. Using a hand whisk, slowly add the chicken stock, whisking all the time until a smooth gravy is created.
• Add the leeks, lovage, oregano and thyme to the sauce.
• Stir well.
• Turn heat down to medium, cover and let simmer 5-10 minutes
• Pour over filling.
• Crimp lid over the top, then poke ventilation holes.
• Smear with beaten egg
• PreHeat the oven to 350°F. Place a heavy cookie sheet or baking stone on the middle shelf.
• Set the pie dish/es onto the heated baking sheet in the oven and bake in the preheated oven for 1 hour, rotating pies 180 degrees at 25 minutes or until the pastry is golden brown and the filling bubbling. If edges begin to burn, cover with foil or edge covers.
• Serve hot or fridge to cool completely if serving cold. Fridge all leftovers.

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Funnies 

Anja, Loren, Amy, Stella, Jay (V)

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

• ASXLVII = 24
• ASXLVIII = 88
• ASXLIX = 794
• ASL = 2138
• ASLI = 731
• ASLII = 137  plus 4 sewing box (in process), varnished stuff (124), 1 pouch, 1 embroidered pouch, 9 pincushions, 25 pouches for block-printing, 1 lucet cord, 1 hat, 1 bone needle & case
• Total as a Household = 3497 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 6/18/17 & published 6/25/17 (C)M. Bartlett
Last updated 6/25/17