Tourist season is ramping up and the hot temps in the Valley didn’t help this week. We didn’t hear much from anyone, but there are a bunch of garden pix, links to classes and cookery (how’s ancient cheesecake grab you?) and other articles and so on below. Here’s hoping that nobody has completely melted and will be back soon.
Project Day is now open for in-person meet-ups as well as in the Virtual Realm! Potluck this month will be Virtual and Real-World! Herbs Workshop will re-start, in person, July 8th. All other meetings are on hold for the moment.
When will the rest of these open up in person? We’ll probably keep right on with the virtual ones side-by-side with the actual.
- Herb Bunch – At Ancient Light, Thurdays, 7pm-9pm
- Sewing Time – At Ancient Light, Saturdays, 3-5pm
- Project Day – At Ancient Light, Sundays, 1 to 5pm
- Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
- Next Virtual Potluck – 7/18, 8/15, 9/19, 10/17
- No Winter Feast in 2021. We’ll revisit for one in 2022 sometime in the next two months.
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 – Custom Roman Chariot Car Drives on Freeway
7/8-7/11, 2021 – Wishes and Waiting: A Hopeful Hybrid on July 8-11, 2021. Hoping for in-person and online both, depending on local regulations.
10/1-10/3 2021 – Daigaku-Ryo: Pan-Asia University = Constantinople to Heiankyō 2021 – October 1, 2021 — October 3, 2021 – http://daigaku-ryou.org/
Other Educational Events
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
Other Good Stuff
Knowne Worlde Entertainment Guide – KWEG – Entertainment List – https://docs.google.com/spreadsheets/d/1xEZAwCca4IQham3TpxfWnonQscG668mmYgIMA18YZ-E/edit
SCA Iberia put out a whole bunch of videos from their most recent event, and keeps adding more! https://www.youtube.com/channel/UC2RmLGx_KiNzoFiM6GAu5Hg/videos
Dance Vids – FULL LIVE CLASS – Medieval/Renaissance dance footwork drills, April 25 – Rachel Lorenz
Floral Vinegar: An Essential Ingredient In The Tudor Kitchen – The Tudor Travel Guide
Saint Audrey’s Feast Day | the Medieval Origin of the Word ‘Tawdry’ – Lynne Fairchild
Intro to Viking Age Plaiting – Royal University of the Midrealm – RUM – Sergeant Hjalmr discusses and demonstrates the process of plaiting wire to create arm bands like those found from the Viking era.
Early Week – Was all eating up leftovers and working in the garden. A little bit of hand-sewing happened, too.
Cookery – After the day we had chocolate cake with raspberries we just didn’t do more than regular meals. It got too hot later in the week to cook, although we had still planned to do some pickles or something, but the time just got away.
How ancient people fell in love with bread, beer and other carbs – https://www.nature.com/articles/d41586-021-01681-w
A 1000-year-old egg – https://www.medievalists.net/2021/06/a-1000-year-old-egg/
Researchers learn about what they ate in medieval Sicily from cooking pots – https://www.medievalists.net/2021/06/researchers-learn-about-what-they-ate-in-medieval-sicily-from-cooking-pots/
Confraria Gastronômica do Barão de Gourmandise – The Nonnette: the mythical pain d ‘ epices of Dijon.
It must be said that nonnette, originally made in nun conventions, has enough to seduce the most ungodly palaces and would dismiss an entire seminar in the middle of Lent. Imagine: first the crunchy of the cover, then the soft anise of the pain d ‘ epices and finally the lush heart and melting full of orange jelly.
Recognized specialty of Dijon and Burgundy, it is also found in Champagne-Ardenne, in particular in the Reims region, Lorraine in Baccarat and even in Lyonnais and even in further southern regions.
In the Middle Ages, nuns made this cake at their monastery, which explains its name: it takes the name of nuns (nonnette = ′′ little nun ′′)
This specialty was often sold to travellers in diligence and then trains in the th century.
In the Middle Ages, the pain d ‘ epices was called a boichet. Marguerite from Flanders is crazy about this!
The wife of the Duke of Burgundy Philippe le Bold made this cake, already well known in Belgium, in her adoption region, Burgundy, trending.
Agnès Sorel, the beautiful lady from the heart of King Charles VII, was supplied with these cookies by a baker chef from Bourges.
In the th century, Mme de Sévigné adored them and ordered them to dispatch Reims: they were the nonnettes à la reine, made of rye flour, decorated with large sugar nuggets and flavoured with neroli. Louis XIII loved them too.
The 1732 Mercure de France indicates that at its time the entire court had at least one in its pocket, that a cupcake like this was always shared among friends, that one could even buy it everywhere public.
We then know two basic types of pain d ‘ epices:
The ′′ pavé de santé “, a dry pain d ‘ epices that eat in slices with butter or jam;
The nonnette, a soft pain d ‘ epices topped with confectioner sugar, sometimes decorated with nonpareilles, these tiny, fragrant sugar pearls.
But did you know that to taste this cupcake you’d have to go to the Paris epic pains fair?
It was held every year on Easter at the Throne barrier (now Place de la Nation).
Dijon, Reims and Alsace’s pastry bosses would always present their creations to the gourmets for 15 days. This was the ancestor of the current Throne Fair!
The best witness to all the agitation reigning at the fair was done by Alphonse Daudet in Les rois en exil (1879):
′′ And everywhere, every step, the king of the party, gingerbread in all aspects, all shapes, in his shops draped with red and gold frogs, dressed in satin paper with pictures, knotted with favors, decorated toasted sweets and almonds, flat man gingerbread, […] gingerbread carried on baskets, flying establishments, spreading a good taste of honey and fruits baked through the slow, tightly tight crowd , where traffic starts to get very difficult. ′′
(And everywhere, at every step, the party king, the pain d ‘ epices in all aspects, all forms, in their stores draped in red and gold, dressed in satin paper with images, tied with freebies, decorated with sweets and toasted almonds, the pain d ‘ epices on sleepers, […] the pains of epices taken in baskets, flying countertops, spreading good taste like honey and baked fruit… amongst the slow, well packed crowd , where the traffic starts to get really hard. ))
In 1455 they would cause a Scandal! Catherine de Châteauneuf has been charged with murder. She had poisoned her second husband, Jacques d ‘ Haussonville. And evenen her husband with the help of her lover, Giraud de Parmentier… The murder weapon? A tasty boichet! Do you know? The ancestor of nonnette.
The crime took place at the Montureux-le-Sec castle in Champagne. They found out when a greedy servant chewed on a piece of the cake and died too. This was the end of our devilish lovers. Catherine was arrested, locked in Conciergerie (Paris) and burned alive on March 13, 1456.
120 g wheat flour
100 g rye flour (use wheat only if you prefer)
120 g of water
150 g honey
80 g of sugar mascavo
65 g semi-salted butter
8 g sodium bicarbonate
½ teaspoon of the 4 spice mix (india carnation, cilantro seeds, ginger, starry anise – if you don’t have starry anise use green anise, better known as sweetgrass seeds)
½ teaspoon cinnamon powder
4 tablespoons confectioner sugar
1 tablespoon orange juice (or lemon juice or rum)
Prepare: Preheat the oven to 180° C. In one pot, pour the water, chew sugar, honey and butter previously cut into cubinhos. Let it boil until the butter melts and remove from the fire. Gather the spices, caps and let it cool. In a bowl, mix the flour and sodium bicarbonate. Open a well and evict the mixture of honey butter and spices. Mix delicately with a spatula until you get a homogeneous texture (don’t mix too much). Pour the dough into formines or muffin (previously butter and tucked up) at half height. Bake for about 15-20 minutes or until a toothpick inserted into the cake comes out clean. Leave the cakes in the shapes for about 15 minutes before unforming. Stuff with the jelly (use a confectioner bag for this or just pour a little hole over it and put some jelly on). Prepare the topping by mixing the confectioner sugar and juice. Brush it on the nonnettes surface and let it dry completely before putting them in an airtight box. Wait at least 24 hours before tasting.
Brodium Theutonicum – Teutonic Hen – Medieval Recipe – Historical Italian Cooking
MMMK Sops with chicken and horseradish – My Modern Medieval Kitchen – My Modern Medieval Kitchen making sops with chicken and horseradish
Coca de Sant Joan & the Fires of Saint John’s Eve – Tasting History with Max Miller
Sewing – Working on the doll again and a mask from the same embroidered piece that a bunch of tissue covers were made of. Pix didn’t turn out.
Suffering for fashion: The pain of medieval pointy shoes – https://www.medievalists.net/2021/06/suffering-for-fashion-the-pain-of-medieval-pointy-shoes/
Sundials, etc. – Busy on mundane mending tasks.
Chess | History and Instructions on this Medieval Modern Board Game – Lynne Fairchild – Modern day chess can trace its origins to the ancient Indian game of Chaturanga. This game was first recorded around the 6th century AD. This game was popular through the Middle Ages, into the Renaissance, and is still a popular game to play today! Learn about the different pieces and the directions they can move in.
Herb Bunch – A bunch got done on Tuesday/Wednesday: more planting of seeds and the bulbils from the garlic, moving plants to better spots, weeding, watering. Some of the geranium starts have obviously taken and were sorted apart from the others.
Later in the week
Project Day – Started very slowly and a touch late because Anja overslept, from under-sleeping! She started in with a blackworked piece of fabric, adding some lining to turn it into a pouch and then re-thought and started turning it into a mask! No one else chimed in until later. I guess everyone melted!
Tetiromeni Plakountes (Fritelle de Rodi) – Timachida di Rhodes’s recipe for making Tetiromeni Plakountes confirms the existence and use of ricotta in the kitchen as early as 400 years before Artemidorus. (I am not confident of the conversions. Have extra flour/water/cheese/almond flour on hand to adjust as necessary.)
- Phyllo Paste (Placenta)
- Fry oil (suggest olive)
- 7/8 cup/200 g almond flour (Crushed Phyllis Fruits)
- 8 ½ cups/about 1000 g (2 Mine) of ricotto goat’s milk cheese (ricotta)
- 2 eggs
- 1 tsp ground cinnamon (Crushed cinnamon)
- 10 tablespoons Honey
- the zest of 1 lemon
- In a bowl, prepare a mixture with the ricotta, chopped almonds, honey, grated lemon zest and cinnamon.
- Cut from your phyllo paste that you have prepared very thin many small moons (a little under 3 inches or about 7 cm diam.) And in the center of each moon you will place a little of your mixture (1 tablespoon of filling).
- Now fold them in a half moon (in half), closing the edges well.
- Then beat the eggs and cover the half moons with them.
- Then, one after the other, gently pour them into the bubbling oil.
- When you see your Tetiromeni Plakountes well golden, remove them from the pot, drain and serve them to your guests still hot and covered with crushed cinnamon powder (cinnamon)
How to make your own Phyllo Paste (placenta)
- 4 ¼ cups / g. 500 (1 mine) of good flour
- 2 eggs
- ½ cup/100 g. (A cup of fresh water)
- ½ cup/100 g. Olive oil
- (2 tsp) Sea salt
- In a saucepan over low heat, heat the water with the oil and a part of the salt.
- Prepare the flour in a bowl with the other part of salt and pour over the warmed water and oil.
- After mixing everything well, make a very smooth dough without lumps of flour.
- Use your hands to form small balls that you will rest in a cool and clean place (for about half an hour).
- Now you will roll out your phyllo paste until they are very thin with the shape you need and more you like.
Ramon Llull, chronicle of a medieval journey – Musica Medievale
Ensemble: Capella de Ministrers, Carles Magraner
Album: ARS ANTIQUA, Crònica d’un viatge medieval
Video: Gaston Phébus, livre de la chasse (XIV century) http://www.facebook.com/musicamedievale
This first album of the trilogy dedicated to Ramon Llull , “Conversion, study and contemplation,” illustrates the youth of Ramon Llull, devoted to sensual pleasures to profane love and the cultivation of the troubadour lyric, seen through the prism of the convert who has left the vanities of the world. It includes a selection of representative pieces of some of the main musical genres that were current at the time of Ramon Llull as well as some of its most representative authors. A musical journey that accompanies the early stages of the life of Llull from the moment he begins to unfold the radical change that will take you to the intellectual illumination, which attributed a divine origin, and that will lead to the Ars offers.
- Veris dulcis in tempore – Carmina Burana 85
- Ben volgra, s’esser poges – Guiraut d’Espanha
- Je muir d’amourete – Adam de la Halle
- Plany de la Verge – Anònim català/occità
- Alta Trinità beata – Laudario di Cortona 32
- Quant je parti de m’amie – Codex Montpellier 200
- Los set gotxs recomptarem – Llibre Vermell
- Non sofre Santa Maria – Cantiga de Rocamadour
- Dregz de natura comanda – Matfré Ermengau
- Mundi renovatio – Adam de Saint-Victor
- Dansse real 12 Mayre de Deu e fylha – Cantiga 159
- Amis, amis – Trouvère anònima
- On doit plaindre – Adam de la Halle
- Fi, maris – Adam de la Halle
Carles Magraner – viella, violas
Aziz Samsaoui – sas çura, ud, qanun
Jota Martínez – viola de rueda, organistrum, laúd otomano, laúd medieval, cítola, setar, guiterna, baglama, añafil, pedal organetto
José Luis Pastor – laúd medieval, cítola
Eduard Navarro – duduk, oud, cornamusas, chirimía, chalumeau
Miguel Ángel Orero salterio, percusiones
Pau Ballester – tintinnabulum, percusiones
Spyros Kaniaris – Lyra de Pontos, bouzouki
David Antich – flautas
Manuel Vilas – arpa Ignasi Jordá – exaquier, organetto
Mikulčice the Center of the Great Moravian Empire – https://czech-archaeology-news.estranky.cz/articles/history-of-czech-archaeology/mikulcice-the-center-of-the-great-moravian-empire.html
What are Merlin’s Prophecies? – https://www.medievalists.net/2021/06/what-merlins-prophecies/
How Large were Medieval Peasant Families? – https://www.medievalists.net/2021/06/large-medieval-peasant-families/
Medieval treasures you can see at the Cleveland Museum of Art – https://www.medievalists.net/2021/06/medieval-treasures-cleveland-museum-of-art/
Podcast – Reynard the Fox with Anne Louise Avery –