Busy week! Cookery, plants, sewing…. There are even links in the funnies! Most progress this week was on the cookbook. It’s down to about 5 recipes to go, plus the ones that we haven’t done, yet. Herbs this week, was quiet, just 3 of us. Sewing only had 2 of us, but I got some done on one of the Bartholomew Babies. Project Day was busy! Herbs in the Garden on Wednesday. Masks required. We’re keeping right on with the virtual meetings side-by-side with the actual.
Anja is teaching (virtually) for Adiantum’s A&S Night on Tuesday. https://www.facebook.com/events/347964990137951/
- Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold
- 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 5pm
- Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – Next Potluck – 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 – Ruslan Novgorodcev – “The Glass Ceiling” has been broken in the SCA. By HER own hand Kaylah the Cheerful, Master at Arms, Master of the Pelican, and Master of Defense HAS become the very 1st female to win a Crown Tournament TWICE!!!!!! An unprecedented feat of arms on a Crown lyst field has been achieved in the Kingdom of Ealdormere, where Her Royal Highness will begin Her Reign come this Autumn. Wassail for Her Royal Highness Kaylah the Cheerful and Vivat from her ‘training partner’ …………. Well Done Very Well Done!!!!
Feast help request – It’s greens season. If you have an unsprayed yard, or park where cars are at a distance, we need some greens, washed, chopped and frozen for the feast. I’m going to be able to get a good amount, since I’m actually growing some of these and I just put by 2 gallon bags of onion/beet top/carrot dandelion. Please mark your bags! Either quartz or gallons are great. This will make a *huge* difference in expense and prep time!
The various greens that we’d like to have are:
- From the store – green onions, leek (the green part), celery, spinach, cabbage, brussels sprouts, kale, onion, beet tops.
- Harvested from the lawn or parks – dandelion leaves, plantain leaves (either broadleaf or swordleaf), wild sorrel, goosefoot, lambs quarters, alexanders, nettles.
- ….and if you have yarrow growing anywhere near, this is the time to harvest it! We have one dish that absolutely requires this by itself. I might be organizing a “road trip” on a Wednesday to go up into the forest to harvest some.
Some awful news showed up on Tuesday. Ivan Cauldwell (Mistress Svava’s child) was t-boned on the way home from Egil’s and in the ICU. As of Tuesday evening they looked stable and a bit more responsive and the medicos lightened the sedation a trifle. Their parents have asked that their privacy be respected, so the only updates since are that they’re stable. According to Mom on Friday, “He’s a little better each day.”
…and on Sat. 6/4 she posted, “This is what Kate created for Ivan Cauldwell . Thanks
Clean the forge.. start the work
No clinker, no ash
There’s coal, and there’s coke
That will burn hot, and flash
The fire pot needs tinder
Crisp paper, small sticks
Bedded deep in the cinders
The fuel waits for flame’s fix
A spark to the paper and fire to wood
Flame catches, smoke vapors
Now, Just as it should.
Encircle the fire
With black bits of coal
That shine in darkness
As fire takes hold
Close in, coals inferno
The edges, kept wet
Each moves to the center
Each glows, pyro perfect
Hand to the bellows
Turn gently, forced wind
To feed heat to the fire
So the metal will bend
It’s hot, there are rules
Let things lie where they land
Don’t touch, avoid burns
You have need of those hands
Let the hammer’s weight work
Let your skill be your guide
Place clearly your mark
Ivan’s work, made with pride.
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.
JUL 15 AT 2 PM – JUL 17 AT 5 PM – An Tir July Coronation – Clayton Community Fairgrounds, Event by Arnora Grimsdottir, Lilyanne Jennifer Williams and Jenn Harper – The Barony of Wealdsmere is proud to once again host July Coronation!
This event will be at the Clayton Community Fairgrounds in beautiful Williams Valley, WA – the same site as July Coronation 2019. This is a great site with plenty of room for camping, RV’s and buildings for activities out of the summer sun. This site offers potable water, showers and electricity. For the most up to date info please go to: https://antir.org/events/july-coronation-2022/
AUG 12 AT 3 PM – AUG 14 AT 12 PM – The Long & Short of It – Event by Barony of Terra Pomaria and Stephen A Trickel – 9755 Willamette St, Aumsville, OR 97325-9625, United States
The Long and Short of it is a summer gathering for Terra Pomeranians and friends. Championships will be held for Heavy Fighters, Archery both young and old, and thrown weapons. Prize Tournaments for Rapier, Cut and Thrust, a Youth A&S challenge, and Equestrian Challenges in memory of Mistress Lady Macha the Determined. A potluck will be held Saturday, with a roast provided by the Thegn Clovis and Baronesa Ximena. All attendees are encourage to bring a tasty dish to share
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/
Dance Vids – Jouyssance Vous Donneray” by Thoinot Arbeau – Dance Balletti – Utopia Early Music
An interesting group that Anja found. – Marobud
Czech Republic – Marobud is a group of historical reconstruction, fencing and crafts that focuses on the Viking period, specifically the Norwegian area in the 10th century. The band was founded in 2007 under the baton of the brothers Jona and Valgard, who have regularly visited Czech and foreign historical events since 2011. At present, Marobud consists of more than thirty young members from the Czech Republic and the United States who are family members. The group is one of the best-known of its kind in the world, with its width and depth. The group has a strict hierarchy. At the top of the pyramid, herons Jón and her youngest companion are standing, while the rest of the group consists of free peasants and their wives. The group participates in historical battles, organizes wandering through nature and lectures. In Marobud, devotion to the past and detailed research with faithful rendition are combined. Thanks to this, it inspires those interested in the Viking period all over the world. If you are interested in Marobud or have a question, you can send us an email at email@example.com or write a message on Facebook. Our website is here.
Early Week – Anja was back at work on the cookbook and put out the plea that you can see above for help with harvesting greens over the summer.
Cookery – A farmer’s market trip netted a bunch of goodies. “I spent awhile on vegetables, getting some really nice beets and carrots, some fragrant (wow, the shop really smells of them!) scallions, strawberries and peas, and the fellow gave me a head of leaf lettuce, to boot! I found some sour cherry jam at another booth and eggs at third. “
“I was still working on vegetables at 4am, since I started at 1am. I have a bag of onion, one of beets (two colors!), one of carrots and another of stems, (that I use for crunchies in soup), and 2 big bags of green onion tops (plus a jar of same for garnish) mixed with beet and carrot greens. I also added a few strawberries to the sugar-preserved ones. I never thought to get any pictures!”
Saturday was Rose Sugar, since the rose is starting to bloom.
On Sunday Anja tried pressing a batch of commercial skyr to get whey and a harder cheese (no pix, yet). Also, Sunday, during project day, a batch of Potage de Crecy got made (below)
Lisa M. Fernandez-Mitchell – A plating of carved vegetables for a feast in Meridies last Saturday.
Meet the Mettigel, Germany’s Hedgehog Sculpted From Meat – https://www.atlasobscura.com/articles/mettigel-german-meat-hedgehog
Sewing – Bartholomew Baby progress during Sewing Workshop time. Just Anja, but the weather was pretty awful.
I Made HUGE Viking Baggy Pants From Hedeby – If you’ve been to a Viking reenactment, a Rus’ reenactment, or really even seen anything Viking themed… pretty much ever, you’ve probably seen these massive baggy pants. – If you’ve ever wondered where they come from, what the evidence for them is, and how to make a pair, then wonder no longer! For I, Jimmy, have made a pair of these ridiculous baggy pants, and wish to share my horror and joy with you! They’re proper comfy as well. – The Welsh Viking – More info on the youtube page.
Sundials, etc. –
Making Steel from Iron: Finale | Norwegian Seax Knife Blade – Follow along with blacksmith Reinhold von Glier on the conclusion of making a Norwegian seax knife blade. Today we are hand grinding a blade we forged from steel we made ourselves. – Lynne Fairchild
Herb Bunch – The slug and snails have really been having a field day. A lot of the plants are badly damaged and they ate whatever was coming up in the dahlia pot right down to ground level. I think something may be digging in the pots, too, since some of them that had seeds, aren’t showing any growth, and it’s been 4 weeks or more since planting, plus the surface is really uneven, which it wasn’t when they were planted. Oh, drat, I forgot to get plates under the cardoons again. One of them has a bud.
Otoh, the strawberries are really coming on, tiny fruit, but at least 100 berries, even if only one was ripe, yet (after the two last week). Raspberries won’t be too far behind, also looking like a good crop. The blueberry is only on its 2nd year, but there are some very nice clusters of berries, there, too. Most of the garlics are undamaged. The snails and slugs seem to like the onions better. …and other than the horseradish, which has some major leaf holes, the herbs seem to be doing ok, although the cilantro pot is one of the ones with no growth, yet. …and the lemon balm is thriving.
We really needed to fertilize, but I just ran out of oomph. I wasn’t feeling well, at all, so it’s probably just as well that there were only 3 of us: Tempus, me and a neighbor.
Work on the shop outdoor plants on Saturday. Yes, in the rain.
Project Day – Started with Anja posting pix from the week on the event page. Gudrun chimed in that she was going to be elsewhere at a con, but was back online around 2:30 saying that the local branch invited her to fight practice. Anja was redacting recipes, but ended up making a Potage de Crecy, carrot and coriander soup (pix and recipe below), plus setting the skyr to drain (no pix, yet), to see if the commercial stuff will actually make cheese. The potage turned out to be really tasty.
Ailantha posted, “Better late than never? I’ve been cleaning, sorting, and storing things from Egil’s. Now I’ve got my feast gear safely stashed. Garb is clean, but some needs mending, some needs embroidery. One step at a time!”
Michelle Crocker posted, “Okay. I tried to make a Tudor tailor waistcoat for Egils but as you can see, the proportions of the back and front pieces are, well….not prepared for construction. How do I fix this?”
Helen Louise posted, “Making tunics this week and unpacking from Egils 2022 – Adiantum, known as “Egils, When The Trees Fell”. Rather apocalyptic weather, major rain and wind but fun to get out and see people.”
Feast Planning – Cookbook this week. There are several dishes that we need to do trial runs on, still.
Potage de Crecy – Yes, named after the battle! Legend has it that this dish was served to the victorious English once they had taken Calais in the aftermath of the fight.
Ingredients (for 3-4 portions)
- 10 oz – bunch of baby carrots (about 12)
- 10 oz – 2 small parsnips
- 10 oz – Onion
- 1 TBSP minced garlic
- Frying fat (butter, frying oil, olive oil)
- a good shake of ground coriander
- a good shake of horseradish
- a good shake of salt
- 10 oz – stock (e.g. chicken, vegetable, etc.)
- Peel and chop onion.
- Add fat (butter, frying oil, olive oil) to a heavy-bottomed pot. (about 1/2 cup)
- Melt/heat and add onion.
- Mince the garlic and add.
- Add salt, pepper (horseradish) and coriander.
- Let cook on medium-high heat.
- Peel your carrots & parsnips and chop.
- Once the onions are translucent, pour off the juice. (If you let it stand, you can grab the grease for more frying fat and add the broth back to the potage.
- Add the carrots/parsnips and a pint of broth (I used chicken, but you can use veg stock, to make this a vegetarian dish).
- Turn the heat to high let the pot come to a boil, then turn it down to just simmer for 30 minutes.
- Garnish with parsley or cilantro and serve hot.
Volker Bach – Experiments today: Almond tart from Anna Wecker, the version with beaten egg whites and sugar. p. 55 Ein Mandeldorten – An almond tart
Take half a pound of finely pounded almonds on the table for one tart. Beat four or five eggs very well and remove the birds, and take as much good skimmed-off cream that has been boiled before and cooled again. Also add rosewater and sugar and a little grated white bread, that makes it tender (lucker).
Make a pastry crust as you do all the time and shape it as you please, round or as a heart or however you can. After it is hard, fill in the stuff and bake it at a gentle heat from above and below. When it has firmed up and baked well, brush it with rosewater and strew a good amount of sugar on it, or make a paste from egg white, rosewater and sugar and spread it on it (the tart). Give it a good heat, then it rises and glistens like a marzipan, which you brush the same way. It saves sugar, and when the egg whites are well beaten, you may leave out the rosewater or use very little.
If you like, and if you can, you may cut a very tender lid that is very broad, or a nice rope (braided edge?). Make a dough from egg whites, sugar and rosewater and roll it out well. When the filling has firmed up, place the nicely cut (covering) on it and give it a good heat so that the cut parts stand out yellow and brown and the tart filling white. But it must be broad and cut differently than for other tarts.
And this way, you can also cover other tarts made with dairy products (milchspeiß). If you would make it for a sick person who must not eat milk, use as much almond milk with rosewater or another kind of boiled (distilled?) water that otherwise serve for the need of the sick with the eggs, as much as you need, as always.
Saltarello La Regina (14th c. Medieval) [Recorder, Violin, Guitar] A Medieval and Renaissance dance. – House Hartwold
“Saltarelli are an early period dance, and comparatively little is known about them (as opposed to bransles, pavanes, and basse dances). They date from the 13th to the 14th century.” – http://www.pbm.com/~lindahl/del/secti…
- Descant Recorder
- 2 Violins
Skarazula Marazula – Street music from the 13th to the 16th century. – Sky Cendre
A la via gelos
Laissaz nos, balar entre nos.
In the street jealous
Let us dance among ourselves.
Norse Dirge – vikinghomecompanion
Burn in Hell – In 1022 heretics were discovered in northern France and burned to death for their crimes. But what caused this outbreak of radical thought? – https://www.historytoday.com/archive/history-matters/burn-hell
Goodbye to the Vikings – The term ‘Viking’ as it is commonly used is misleading, warping our perception of the Middle Ages. It should be retired. – https://www.historytoday.com/archive/behind-times/goodbye-vikings
Part of this is on Elizabeth I’s coronation gown. – Coronation Gowns: Sensational Royal Dress Through Time – https://thetudortravelguide.com/2022/06/01/coronation-gowns-sensational-royal-dress-through-time/
Lifestyles of the Medievally Rich and Somewhat Famous – The Palazzo Davanzati – Walk around a grand medieval Florentine home, the Palazzo Davanzati, a mansion built in the 14th century to be a cutting-edge residence with the latest in creature comforts available – access to bathrooms, fresh water and fireplaces on every floor. And this amazing time capsule from the 14th and 15th centuries has been restored to its medieval glory and is available for people to explore and experience, at least superficially, the lifestyle of the medievally rich and somewhat famous. So join me on a tour of this gorgeous home and decide for yourself whether medieval living is for you! – The Creative Contessa
…and Estella did a recording!