We’re not sure of the date of the September potluck, since Shrewsbury and Coronet both get crammed into that space, so that may change, but it looks like probably not, at this point, since Shrewsbury is the previous weekend and no one is talking about going to Coronet.
We have the hall reserved for the Winter Feast!
- 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
- Next Potlucks – 8/19, 9/16, 10/21
- Winter Feast Date is 2/17/19
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 embroidery and then the Hedeby Bag while Loren kept on sanding. We got cleaned up from the potluck. We talked to some folks who are going to join the Herb Bunch and also a fellow from Caid who is planning to be up here for the winter and wants to play with the House!
Cookery – There are a couple of interesting recipes with pictures down in the Miscellaneous pictures section. Harvesting starting of huckleberries!
Sewing – …was just Anja’s usual embroidery stuff, although she worked with a couple of the shop customers on the when and where and how of blackwork.
Herb Bunch – More plant starts happened Thursday evening, same bunch o’ folks. Otherwise all week was moving plants and tending plants, except for harvesting some ocean spray to dry. Anja’s whole garden is being moved, just as it was 2 years ago, most of which happened on Sunday, scotching getting much other than that done.
Pictured below is the area where 1/2 of the plants are living at the moment, which is most of the starts, other than the rose pot.
Project Day – Was all on moving plants, as above, except for a little blackwork that Anja accomplished while minding the shop.
* 1 ½ lbs. meat (beef, pork, venison, rabbit, poultry, etc. or any combination), parboiled and in small chunks, ground, or mashed
* 1 9″ pie shell (lid optional)
* cooked chicken pieces (wings, thighs, etc.) (optional)
* 4 egg yolks
* ½ to 1 cup meat broth (quantity depends on the dryness of the other ingredients – use your discretion. The final mixture should be on the wet side.)
* splash of red or white wine
* the following, separate or in combination: minced dates, currants, raisins, minced figs, ground nuts (almonds, walnuts, etc.), grated cheese, etc. The variety of ingredients & the total amount used depends on personal taste.
* ¼ tsp. salt
* ¼ tsp. pepper
* 1 – 2 Tbs. TOTAL of any of the following spices, separate or in combination: ginger, allspice, cinnamon, cloves, nutmeg, cardamom, cubebs, galingale, etc. The variety of spices & the total amount used depends on personal taste.
Mix well all ingredients except chicken. Place in pie shell and top with either a pastry lid or the cooked chicken pieces. Bake in a 350° F oven for 45 minutes to an hour, or until the pastry is golden brown and the filling set. Serve hot or cold. Serves 6-8.
Unique Recipes (Recipes from: Movies, Different Era’s, Ancient times etc.) – Poullaille farcie – Whole chickens stuffed with meat, nuts, eggs, and spices, and glazed green and gold
* 1 chicken, with the feet and head still attached (often available through a Kosher butcher)
* 1 lb. mixture of mutton, veal, and chicken dark-meat, or a combination or single use of any of these meats, cooked and diced or ground
* 6 eggs, beaten
* ½ cup cooked chestnuts (whole or ground)
* 1 cup mozzarella or brie, diced or shredded
* ½ – 1 tsp. each of spices: black & white pepper, savory, cumin, etc. Use to taste.
* few thread saffron (or few drops yellow food coloring)
* ½ tsp. salt (or to taste)
* 2 egg yolks
* few drops yellow & green food coloring
* unseasoned bread crumbs (optional)
Combine all ingredients except chicken in a large bowl; mix well. Stuff the chicken with this mixture, reserving the leftover stuffing. With your hands, gently rub olive oil over the entire bird, then lay belly-down on foil on a baking sheet. Sprinkle with salt & pepper. Cover the delicate areas of the feet, head, and wings with foil to prevent overcooking. Place the bird in a 350° F oven and bake just until the skin begins to turn golden brown. Try not to overcook as the bird will fall apart if it becomes too tender. Remove from oven and very carefully remove the foil from the wings, etc. Immediately brush the entire bird with egg yolk which has been dyed either gold or green, or use a combination of colors in any whimsical manner that you like. Return to the oven for just a few seconds, to set the glaze – be careful not to overheat as it will spoil the colors. Remove from oven, place on a serving platter, and garnish with “eggs” made from the leftover stuffing.
To make the “eggs,” take the remainder of the stuffing and mold it into small, egg-shaped balls. If your stuffing is too moist to work with, add enough bread crumbs to make a malleable mixture. Place the eggs on a well greased baking sheet and bake at 350° F for ½ hour, or until done. At this point, if you wish the eggs to match the hen in color, you may also brush the eggs with colored yolk, with a quick return to the oven to set the glaze. When ready, place along side the hen on its serving platter.
Walnuts make a suitable substitution for the chestnuts, an ingredient often not readily available.
Ideally, your hen and its eggs should be roasted on a spit, which was a staple of every Medieval kitchen hearth. Sadly, unless one is lucky enough to have a home rotisserie, roasting in an oven will have to suffice for the modern cook. Spit-roasting gives the eggs a wonderfully 3-dimensional effect, but roasting in an oven produces an egg which is flat on one side.
During roasting, some of the stuffing may pour out of the chicken from the back opening onto the baking sheet. This unattractive lump should be removed before placing the hen on the serving platter, for appearance’s sake.
Anja, Loren, Amy, Herb Bunch (2)
Largesse Item Count – (includes gifts, prizes, auction items, etc.)
- ASXLVII = 24
- ASXLVIII = 88
- ASXLIX = 794
- ASL = 2138
- ASLI = 731
- ASLII = 304
- ASLIII – 7 plus 25 pouches for block-printing, 15 (plus 25 unfinished) pincushion, 2 sewing kits (except for bone needles), varnished stuff (124) 7 snap pouch, one double drawstring pouch, 4 brocade pouch
Total as a Household = 3671 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 7/15/18 & published 7/22/18 (C)M. Bartlett
Last updated 7/22/18