House Capuchin 3

Summer in a tourist town is nuts. It really showed on Project Day where Anja was more focused on the shop than the computer stuff until 3pm and even when the chat was going on and Loren was minding the shop, gut pulled away 1/2 a dozen times.

This week, Herbs is on Thursday, Sewing on Saturday and then the usual Sunday Project Day. 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! 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, Thursdays, 6am-9pm, starts this week!
• 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 – 8/15, 9/19, 10/17
• Winter Feast 2022 is looking to happen. Updates soon!

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/

King – An Tir

An Tir, We are moving closer to the time where we hope for the return and reuniting with friends and family from afar. As we approach this time, we need to be aware and mindful of the outside factors that may impact our plans and which may, in the more extreme cases, potentially postpone them. As always, logistics, policy, politics, health, infection rates, and financial barriers are considerations behind Our decisions to re-open and continue Our Kingdom’s progress toward sustainable event planning, and reinstating Kingdom level eventing.

At the core of Our current considerations is the upcoming potential to hold Our Crown tournament, Sept 4.Our position has always been to resume as normal within Our typical Kingdom calendar, upon reopening. We hoped to bring our Kingdom back together with the fewest issues or complexities that changing key event dates, or combining events could potentially cause. At this time, We believe the best path forward considering the developing trajectory of current concerns of COVID-19, is to cancel the current plans for Our Crown Tournament, and postpone to a later date.We have maintained since the beginning that one of the conditions required to hold Our Crown Tournament is that the International border must be open for non-essential travel. With that in mind, the potential need to postpone Our September Crown tournament and not proceed to Our final step of event openings has always been present and possible. Currently there are considerations that remain, and this has prompted this decision.

As the time has come closer, We have considered deadlines and the work being done to prepare for this event. We are aware of the complexities and impact this will have on the people involved, the local groups, and those planning to attend.

We want to thank the event team and those involved in the planned execution of this event, for their hard work under the expected difficulties the first major events were likely to face.

We have heard your voices, and We have taken your words to heart. Many wish for a return, and others ask for caution and delay; We weigh all of these considerations when We plan how to move forward for this great Populace that We have vowed to protect with all of Our power. We will be reviewing the potential dates to hold Our postponed Crown Tournament, and We will announce our planned new date as soon as possible via the kingdom webpage, and We will communicate as best as is possible across all available social media platforms.

Thank you for your understanding, as We navigate these delicate actions toward our long awaited return.

Christian III Rex

Helene III Regina

Misc – 

Online Education

Homessic 2022 is starting – https://docs.google.com/spreadsheets/d/1UCuIfAjNBd3YB_T5VIp5OIkZbdMwSW0gJnLM1EmAHy8/edit?fbclid=IwAR25mv26no-GFzALljkFUYa_8NPJ8_pDPNm9mvWUc0LbvOtLBKLLStH0Hmc#gid=0

Other Educational Events

A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk

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 Good Stuff

KWAS – The Known World Arts and Sciences Display is now live! Go to https://sites.google.com/view/kwasdisplay/home and click on “Display Hall” in the upper right corner to see the contributions.

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! https://www.youtube.com/channel/UC2RmLGx_KiNzoFiM6GAu5Hg/videos

RUM, the Royal University of the Midrealm has a lot of good classes on their YouTube channel – https://www.youtube.com/c/RoyalUniversityoftheMidrealmRUM/videos

Dance Vids – 

How to Dance Korobushka, a Russian Dance | SCA Dancing – Lynne Fairchild – The Russian dance known as Korobushka originally started as a poem in the 19th century. Although this fun dance is outside of the time period for the SCA, it is still an easy dance that can be found at many SCA events. Written dance instructions can be found here: http://www.pbm.com/~lindahl/dance/Korobushka.html

FULL HOUR: Beginner medieval/Renaissance footwork fun! – The Creative Contessa – Improve dexterity, mobility, balance and strength through Medieval/Renaissance dance footwork drills! Good for dancers as well as (HEMA) martial artists!

Classes – 

It’s A New World After All: Developing A Central American Persona by Ilhuicacihuatl de Xochimilco – Barony of Terra Pomaria – It’s A New World After All: The Process of Developing A Central American Persona by Ilhuicacihuatl de Xochimilco, called Doña Yzma We are very excited to bring you this New World class! In this class Doña will speak to us about research into her Aztec persona. Doña Yzma has been working hard in “New World” research as we in our Society welcome its expanded mission that includes all cultures pre-17th century. These classes are open to anyone and everyone, whether you want to learn more about your heritage, plan on becoming a Terra Pomariain Sergeantry candidate or gain knowledge that will benefit you and or the Society. Thegn Clovis de Walton

Fun with medieval glassware! – The Creative Contessa – The history of medieval glass flasks and their very practical uses! Heraldry too!

•  0:00–02:01 Intro & history
• 02:02–02:46 Flask experiment & heraldry
• 02:47–04:05 Archeological examples, etymology & uses
•  04:06–05:35 Wine decanting demonstration & tips
•  05:36–06:19 Medieval wine drinking practices & pouring demo
• 06:20–07:40 Where to buy your own!
• 07:41–08:39 Conclusion
• 08:40–08:53 Silk-wrapped kitty cuteness!
• More links on the youtube page!

Medieval on the cheap: Tableware! – The Creative Contessa – Creating a medieval/Renaissance tableware kit on a shoestring budget! Shopping tips and historical practices!

The Beginnings of England with Marc Morris – Medievalists – The roots of some important English traditions and political institutions began in one of those historical pockets of huge change but scarce written material in the centuries after the Romans left and the Normans arrived, making it challenging to find answers. Enter Dr. Marc Morris.

You can get the show notes at – https://www.medievalists.net/2021/07/the-beginnings-of-england-with-marc-morris/

Early Week – Mostly went into making and re-potting starts. Pix below. Amy dropped by the shop on Thursday to say she’s making potholders. Over the weekend, the sorting of plants that are ready for sale got going and one has left the building, already. (Sale of starts funds purchase of unusual seeds and herb plants.)

Cookery – The fennel was harvested to use in sausage on Thursday, although we still don’t have the ground pork. Maybe Monday night. Saturday evening’s supper included a salad of fresh-from-the-garden peas, radishes and lettuce. On Sunday sorrel and thyme were harvested, plus some oregano, marjoram and nasturtiums. A soup was made of chicken, sorrel, onion, marjoram, peas, corn, broadbeans, leeks and some fresh peas from the garden, plus a few greens.

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Fennel

Pottage

• The ‘Healthy’ Medieval Diet – https://www.medievalists.net/2021/07/the-healthy-medieval-diet/
• King Wenceslaus and a Czech twist on my medieval feast – https://www.annmarieackermann.com/king-wenceslaus/

From our Adiantum mother, Dame Yseult (used with permission) Originally posted on Facebook.

I just finished reading Michael Pollan’s book Cooked: A Natural History of Transformation (Penguin, 2013), and it’s fascinating. As Pollan says in the intro to the book, “The premise of this book is that cooking – defined broadly enough to take in the whole spectrum of techniques people have devised for transforming the raw stuff of nature into nutritious and appealing things for us to eat and drink – is one of the most interesting and worthwhile things we humans do.” He focuses on four transformations, characterized by the ancient four elements: fire (grilling), water, (braising), air (baking), earth (fermenting). The style is chatty, but there’s an amazing amount of information packed into the narrative. In the chapter on Fire, Pollan talks about the more masculine, performative act of grilling meat and then, in Water, moves on to the more feminine, behind-the-scenes aspects of braising meat and vegetables in liquids. One of the things I really appreciated was his breaking down of braising as a series of steps with infinite variations: you start with a plant combo, sauté it in some fat, brown some pieces of meat, put it all in a pot, add some liquid, and then simmer it for a long time. With that concept you can make up your own dishes. Each culture tends to have its own flavor signature for the vegetable/flavoring piece: Mirepoix in France – onion-carrot-celery sautéed in butter Soffritto in Italy – onion-carrot-celery in olive oil (maybe add garlic, fennel, or parsley) Sofrito in Spain – onion-garlic-tomato in olive oilTomato-lemon-oregano in Greece Onion-lard-paprika in Hungary Cumin-coriander-cinnamon-ginger-onion-fruit in Morocco Asian mirepoix – onion-garlic-ginger Tarka in India – onions and spices sautéed in ghee (clarified butter)Lime-chili in Mexico “Holy Trinity” of Cajun cooking – onion-garlic-bell pepperHe also has interesting things to say about salting meat before browning it. I’m a fairly low-salt cook, but . . .“Animal flesh contains all the salt our bodies need, and roasting meat preserves most of the salt in it. It was only with the advent of agriculture, when people began relying on a diet of grain and other plants, and took to boiling much of their food (leaching the salt from it in the process), that deficiencies of sodium became a problem. This is when salt – the only mineral we eat deliberately – became a precious commodity”Of course, people who eat modern, processed food get an excess of sodium, but “if you don’t eat a lot of processed foods, you don’t need to worry about it. Which means: Don’t ever be afraid of salt!” Salting too close to the cooking of the meat can dry it out: “Initially, salt draws moisture out of the cells of muscles, which is why, if you haven’t salted your meat well in advance of cooking it, you’re probably better off not doing it at all. But as the salt draws water out of the meat, a king of osmotic vacuum forms in the cells. Once the salt has been diluted by the water it has attracted to it, this salty liquid is drawn back into the cells (along with any spices or other flavorings present in it), greatly improving the meat’s flavor. Put simply, salting early helps meat later absorb flavors, including but not limited to the flavor of salt.”For me, the best part of the chapter on Air, baking with sour dough starter, was the information about the difference between whole grain flour and white flour. “The quest for an ever-whiter shade of bread, which goes all the way back to the Greeks and Romans, is a parable about the folly of human ingenuity…After figuring out an ingenious system for transforming an all but nutritionally worthless grass [primitive wheat] into a wholesome food, humanity pushed on intrepidly until it figured out a way to make that food all but nutritionally worthless yet again!” Bleached white flour has little food value, since the germ of the seed and the bran have been removed. I knew that, but by the time Pollan gets through with the full explanation of what has been removed, I only want to eat whole-grain bread.The chapter on Earth deals with the fermentation of plants (pickling) and animals (cheese), and the brewing of alcohol (mostly beer). I was much less familiar with pickling, so that was a real eye-opener. All three processes involve so many different types of microbes and yeasts that it’s well nigh miraculous how the various transformations happen.This is an easy book to read. You can read at and contemplate each chapter or part of a chapter separately, ponder it, and then move on to the next anecdote and info dump. It gave me a really good overview of what we do to plants, animals and fungi to make them edible. But the most mind boggling idea was not that humans are different from animals because we cook our food, but that we may well have developed our larger brains and therefore intelligence >because< we cook. We have, in effect, created a variety of ‘external stomachs’ that partially process our food for us before we eat it so that we don’t have to devote as much time and energy to eating and digesting as animals do. That frees up time and energy for culture, civilization, etc., etc. . . . and writing about books!

Scampi – Ancient Roman Recipe – Historical Italian Cooking –  Today we prepare ancient Roman scampi from the 9th book of De Re Coquinaria, the widest source of ancient Roman recipes conventionally attributed to Marcus Gavius Apicius.

Ingredients:

• scampi
• olive oil
• garum
• white wine vinegar
• honey
• black pepper
• cumin
• rue

Other dishes

• Garum https://youtu.be/qWg6R43iRj8
• Muria https://youtu.be/H6GCKyc1_rw
• Hapalos Artos https://youtu.be/FTFuYHry7q0
• Artolaganon https://youtu.be/Z9yGquUy2Ak
• Octopus and Cucumber Salad https://youtu.be/_v7C7ZYUzLg
• Cuttlefish and Lettuce Salad https://youtu.be/Y0mndf3yivQ
• Peaches and Melon Salads https://youtu.be/pYpKB21VEKA
• Shrimp Cakes https://youtu.be/dB4bAaI-Rwo Cuttlefish Cakes https://youtu.be/sbnRIJeSu1I
• Lobster https://youtu.be/7PJjox3CALw
• Mussels https://youtu.be/rBxtVeMkb4w

Salad In Tudor England And Europe – The Tudor Travel Guide

Sewing – Mostly mundane, but found some fabrics to make wine bottle bags for largesse. Some pouches got string on Sunday, although we can’t find the starfish charms for the pulls.

Trapunto Quilting – Ruth Singer – https://ruthsinger.com/2014/03/21/trapunto-quilting-2/

Natural Dyeing with Tansy: Get Five Different Colours from One Pot – HistoryScienceFiber – Find out how to get five different colours dyeing with tansy flowers from just one pot. From bright yellow to rich green and chocolate brown, tansy is deep, stable dyer that is so easy to dye with. Invasive in many areas, harvesting tansy can actually be helpful to native plant and fungi species which have a hard time competing with it. Come and check out this spectacular and easy dyer- the tansy plant. You can subscribe to my channel for more videos on how to forage and naturally dye: https://www.youtube.com/channel/UCvbKXT6vA-cfcQ4ll3a6-XA

• Playlist on natural dyeing with plants: https://www.youtube.com/playlist?list=PLN8jIaL4rHvbiIm-yPKkFyYVQ6YcqvLWC
• Playlist on dyeing during the summer months: https://www.youtube.com/playlist?list=PLN8jIaL4rHvb0nxZC0GpgdmJxypLqR9Xa
• New to natural dyeing? Start here: https://www.youtube.com/playlist?list=PLN8jIaL4rHvYYaDZ83dgRQeLRYrIccu07
• Our website: historysciencefiber.com
• We’re also on FB at History Science Fiber @historysciencefiber  
• Patreon: https://www.patreon.com/Historysciencefiber

Please never cook using any of your dye equipment and always store your plants, lichens and mushrooms safely. Always be careful when working with hot liquids and don’t ever leave your heating sources unattended.

Playback is disabled here. Please go to: https://www.youtube.com/watch?v=Yl4roCVi8Ng

Herb Bunch – On Tuesday Anja managed to spend a couple of hours, mostly repotting starts and making new ones with some help from Loren bringing heavy pieces and doing the watering. The shop geraniums have been trimmed back (not just dead leaves and flowers, but leggy stems) and the pieces repotted, plus the old stems cut up for starting, as you can see in the first set of pix, below. The Gigantor succulent has lost most of the large-enough “babies” and those got potted up, too, along with jade plants and some other succulents. She did some weeding, but only a small amount was needed, and some harvesting of peas and tomatoes which made a nice appetizer for supper. We didn’t find the radishes until later. 🙂

Anja says – On Saturday Loren brought me a tomato that had been sitting and asked what was wrong with it. It had started to sprout inside, what is called, “vivipary”. You can eat them, but I saved it to plant at home, to see if I can get some plants from it. It’s late in the season, but possible, especially if we can manage to get the money together to do our greenhouse room. You can see in the pic that one sprout has pierced the skin and is trying to grow!

Geranium Starts – The hard part with these is remembering which end is supposed to be up!

More starts

More Geraniums

Vegetables and Herbs, growing and some ready to harvest

Other

Radishes (Friday)

Some plants in front of the shop. 

Project Day – The shop was very busy, even for a summer Sunday, so Loren and Anja kept getting pulled away from projects. Anja got the stitching done on the needlebook, so all that’s left there is the spine loop and tassel. At that point she started threading the little feast pouches. Tamra and Anja spent an hour chatting during the afternoon. That’s the regular 3pm chat during Project Day. Last of all Anja started getting the necessary photos done.

Music –

Instrumental music from the XIIIth century – Medieval Musica – Ensemble: Atrium Musicae de Madrid Album: Thibaut de Navarre Video: Ms. Stowe MS 17 (XIII cent.) http://www.facebook.com/musicamedievale

 It has often happened that I received requests from our community to look for medieval instrumental music. I found this beautiful record made by Gregorio Paniagua, the eldest of the Paniagua brothers, all engaged since the 1960s in the search for medieval music. In this work, the Atrium Musicae ensemble, founded by Gregorio Paniagua in 1964, has interpreted and created instrumental versions of some melodies by Thibaut de Navarre (XIIIth cent.), Also called “the Troubadour”.

1. Quant Fine Amor Me Prie Que Je Chante – Amors Me Fet Conmencier Une Chançon Nouvele – Chançon Ferai Car Talent M’en Est Pris
2. Dame, Cist Vostre Fins – Sire, Nel Me Celez Mie – Phelipe, Je Vous Demant
3. J ‘ Aloie L’Autrier Errant Sanz Conpaignon – The Other Night In My Sleeping
4. Dex Est Ensi Comme Li Pellicans – Empereres Ne Rois N

Links

• Mediaeval Mythbusting Blog #10: Arrow Stones – https://triskeleheritage.triskelepublishing.com/mediaeval-mythbusting-blog-10-arrow-stones/
• Emotion, Drama and Intrigue: A year in York’s relationship with Richard III, 1476 – 77 – https://www.medievalists.net/2021/07/york-richard-iii/

Video Links

A comic medieval tale: The Decameron, Day IX, Novella I – The Creative Contessa – A dynamic reading of a hilarious medieval tale involving a clever lady and her foolish suitors, in Shakespearean-style English, from a translation of Bocaccio’s “The Decamaron” executed by John Florio in the early 1600s.

The Slavonic Hillfort Pohansko of the Great Moravia Empire – Καρελ Μπιαλεκ – Pohansko near Břeclav is a large Slavonic Great Moravia hillfort from 9th century. It’s situated in the south-eastern part of the Czech Republic, in the vicinity of the confluence of the rivers Morava and Dyje, near the Czech-Austrian borders. Excavations uncovered many scattered archaeological findings from various periods of prehistorical age, but the main and continuous settlement there can be dated between 6th and 10th centuries, the time of the Slavonic expansion. Hunting lodge Pohansko One of the saletes of the Lednice-Valtice area is the Empire manor Pohansko, which was built between 1810 and 1812 according to the plans of Josef Hardmuth.

Funnies