House Capuchin Shield2When the news came in this morning about Sir Dublin, we all broke down and cried. We’re aging as a group and the legends die. There’s some memory stuff below.

We had a good week, not as productive as some, but with an awesome potluck to finish it off!

Blooming purple ruffles basil

Meetings are supposed to be on time this week. …and we’re getting close to having a menu for our 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
  • Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
  • Next Potluck – 9/15, 10/20, 11/17, 12/15
  • Winter Feast Date is 2/16/20, Theme German Renaissance
Harvested – Greens underneath, upper right, bittercress, bottom, bolted parsley, upper left (crossing the greens) bolted carrot, parsley and mustard greens, crossing the whole basket, tarragon

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  and new one here: and number three is here:

Another legend has left the castle. 

It was posted on Facebook just after 11:30am on Monday 8/19 that Sheriff, Viscount, Sir Dublin O’Guinn had Crossed Over the Rainbow Bridge.

He’s one of those folks who have “always” been there in An Tir. His lady, Kate, daughters, Sarah and Katie, and son, Hunter are grieving, as are all those who knew him.

This is a favorite picture of him, from a few years back with Duke Steingrim behind him.

Loren says, “A dear memory I have of Dublin dates back only a few years ago, when I was first getting re-involved in the group and went to November Investiture. I was just wandering the event, soaking in the sights and sounds and looking for faces I recognized, and in the lobby area came across Dublin who was being “set upon” by a group of young toughs, but was holding them at bay quite valiantly ….. with a rubber band pistol. I knew I was home …..”

From Rachel Ost of the Memorial Shield Project

Viscount Dublin O’Guinn SilverwolfPosted on Facebook, Summits group, Monday evening –

Words of Their Highnesses,

Summits, join us in this day of mourning. We have lost a titan, a Gryphon-born lord who enriched the lives of all the people of the Summits. His stories entertained the populace, his antics and guileless laughter were infectious, and his sword defended our lands from foreign armies. He was a legend while he lived, and now he will be a figure of mythic proportions. The grail waters will flow with our tears. Good night, Sir Dublin. You made sure the Silver Gryphon flew free, and in return, may the mountains embrace you in your rest.

A photo of Dublin by Pykes

Early Week – Not much happening except on the mundane side.

Robin Nicole is feeling thankful. – Asian Pears, Plums, and Apples…the Bounty that is the Orchard at Jacobs Lane Apartments… & I left plenty for others. ❤

Cookery – Started a tvarog on Tuesday evening, but we didn’t have any cream, so it didn’t get cooked until Friday. …and we needed a pickle broth… and couldn’t find any veal cutlets for the weiner schnitzel.

Louisa and Anja have been back and forthing about the feast menu, so Louisa decided to try a fruit recipe, since she had quite a harvest.

Then on Saturday we did a tvarog, a pickle broth, that then went into pickled eggs, pickled beans, and mushrooms.

…and Louisa found veal cutlets in Eugene!

Sewing – Started the week with a mundane project that Anja is trying to get finished before the baby grows out of it! A bunch of small projects got worked on, Saturday, and then finished on Sunday. (pix below))

Sundials, etc. – More sanding of antler blanks.

Herb Bunch – Mostly was tending plants. One of the Herb Bunch took a bunch of “homework” with her this week, since we weren’t going to have the workshop. Otherwise tending and harvesting of herbs to dry or eat went on, even on Sunday.

Project Day – Anja’s take

Sunday morning started with getting the rice taken care of. Part went into the fridge and some into one of the tri-pots. Another tri-pot got the carrots, and a third one was put by for the stew, which got the spinach added and cooked before being divided up, part into the fridge and part into the tri-pot.


Folks started arriving not long after noon, and we had several hours of sitting, working on projects, chatting and eventually eating. I think we put the nibble tray out around 3:30 and then I went in the back to work on the weiner schnitzel at around 5, planning on eating at 6pm….

Well, it was closer to 6:30… but it tasted great! There’s a learning curve on this stuff, though. I kept losing the coating when I turned them. …and the recipe is wrong, not nearly enough of the ingredients. (comments below)

But we ate until stuffed, waited an hour, then ate some of the dessert stuff and then lolled around looking at each other until the food coma wore off. 🙂 One batch of people took off at 10 and the other stayed over until this morning, which is why this is late coming out.

Yes, the shop was open all day and we had a few customers sit in with us while we were working on projects, and one lady’s nose pulled her into the back to where I was cooking the schnitzel… so she got a copy of the recipe. 🙂

Potluck Menu 


  • Bread – This was the egg bread.
  • Butter
  • Tvarog with caraway and mustard – Might get used for the feast.
  • pickled eggs – Always a snack
  • pickled chickpea – Always a snack
  • limoncello
  • saffron and something liqueur

Main course

  • Weiner Schnitzel (not just veal but chicken and pork)-   comments in the recipe
  • Ymbre Day Tarte [Alys] – This was really good with leeks for part of the greens
  • Cold Chicken [Emma]
  • Sauerkraut – This is the stuff that we made. Suggestions were to can and age although everyone liked it, but one, and two said it was perfect as is.
  • Rice with almond milk and sugar (recipe below) – comments in the recipe
  • Vegetable stew (turnip, rutabaga, parsnip, carrot, italian seasoning, onion, spinach, lentils.) Everyone liked this, which means we have a vegetarian option.
  • Ginger Carrots in honey – Our standard, but the dried ginger wasn’t as good as the usual fresh. We’re thinking to do tri-color carrots with this, along with parsnips. Maybe we can find purple carrots, too.


  • Pear Tart [Louisa] This was yum, sweet, dough was a mite hard, suggested a butter-layer pie crust, these were asian pears, thinking to use Bartletts for the feast.
  • Plum Tart [Louisa] Also very tasty, again crust a bit thick.
  • Popcorn (Amy)
  • Violet comfits […got buried on the table and never opened….]


Louisa’s Tart recipes are still being worked on, so here’s the source, with notes….

Ymbre Day Tarte – Alys has a full-length version, but I’ve cut it down to the essentials.

  • Deep pot
  • Olive oil
  • 1 1/2 onion
  • Greens of two leeks
  • fresh sage, thyme and rosemary
  • 10 large eggs
  • 1 cup cottage cheese
  • 1/3 cup currants
  • 1/2 tsp brown sugar
  • 1/4 tsp saffron
  • 1/4 tsp poudre douce
  • 1/4 tsp ground ginger
  • 2 pie shells
  • about a cup shredded mozzerella


  1. Saute onions, greens/herbs and let cool.
  2. Add ingredients from Eggs to Ginger, mix well.
  3. Add sautee’d stuff and mix again.
  4. Pour into pie shells and to pwith cheese
  5. Bake for 45 minuts to an hour at 350F.

Original receipe (from Pleyn Delit, “A Tarte in Ymbre Daye”

Take and perboile oynouns and erbis, and presse out the water and hew hem small. Take grene cheese and bray it in a mortar, and temper it up with ayren. Do therto butter, safroun and salt and raysons corauns, and a little sugaur with powder douce and bake it in a trap and serve it forth.

Rice with almond milk and sugar from Ein Buch von guter spise

  • 1 ½ cups of risotto rice
  • 5 cups almond milk
  • 1 tsp ground nutmeg
  • sugar to taste


  1. Put ingredients into a crockpot on low overnight (6-8 hours)
  2. Fluff with fork.
  3. Sprinkle with brown sugar before serving. [We let people choose their own amounts, but for the feast we’ll probably sprinkle it on before serving, just to make it easier on the servers]

74*. Untitled (Untitled)

Der wölle machen ein gut gesoten ris. der erlese ez schoene. und wasche ez schoene. und legez in einen hafen. und saltz ez niht ze vil. und siedez biz ez trucken werde. und menge ez mit einer mandelmilich. und rüers ein wenic. biz daz ez aber siede. untz in sine dicke kumme. und gebz mit eime zucker dar. daz ist auch gut.
He who wants to make a good boiled rice, he selects it well and washes it well. And lays it in a pot. And does not salt it too much. And boils it until it becomes dry. And mixes it with an almond milk. And stirs it a little, until it but boils. And it becomes thick. And give it with a sugar there. That is also good.

Authentic Wiener Schnitzel Recipe – By Jennifer McGavin – Updated 06/03/19 –

Ingredients [Comments below and changes in brackets in the recipe]

  • 4 (5-ounce) veal cutlets (or chicken or pork cutlets, pounded to 1/4-inch thickness) [2 veal, 2 pork and 2 chicken]
  • 1/4 cup all-purpose flour (or brown rice flour) [used well over a cup]
  • 1/2 teaspoon salt
  • 2 eggs (large and well-beaten) [Used 4, but enough was left for the cakes]
  • 1/2 cup breadcrumbs [more like two cups and left-overs in the cakes
  • Oil or lard (for frying, lard is traditional) [Used a cup bacon grease and then another stick of butter]

Steps to Make It

  1. Gather the ingredients.
  2. To pound meat thinly, place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet.
  3. Pound the meat evenly to 1/4-inch thickness for best results.
  4. To bread the schnitzels, set up 3 shallow dishes: place the flour and salt in one dish, the eggs in the second dish, and the breadcrumbs in the third dish.
  5. In a large skillet, heat at least 1/4-inch of oil to 350 F.
  6. Working one at a time, dredge cutlets first in flour until the surface is completely dry.
  7. Dip in egg to coat, allow the excess to drip off for a few seconds.
  8. Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat. The crust should not adhere completely but form a loose shell around the schnitzel.
  9. Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. [two per batch in our largest pan]
  10. Fry the schnitzel for 3 to 4 minutes on one side. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean-up is easier! You may want to swish them around a little with your fork to make sure they are not sticking to the pan.
  11. Turn them over once and fry an additional 3 minutes or until both sides are golden brown. Remove from pan, allow the oil to drain off. [It took a minimum of 10 minutes per side]
  12. Enjoy!


  • As with many simple recipes, the quality of the ingredients is what will make or break your experience with this golden fried treat.
  • Even if you can buy or cut a very thin cutlet, it’s important to pound your meat before coating and cutting it. Of course, pounding makes the meat thinner, but it also tenderizes it. This an important step for schnitzel, which should be a very light, delicate dish. While a properly tender schnitzel is delicious when improperly prepared it can be, in the words of the New York Times’ Kurt Guttenbruner, “like a piece of lead.”
  • Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.
  • Eating it fresh also is important. This is not a dinner that gets better reheated the next day. [We put the remnants into mushroom soup to reheat and it was good, there.]

Recipe Variation

  • Traditional recipes for wiener schnitzel are made with veal cutlets, but chicken or pork cutlets can be used instead. […and we did]

Anja’s comments – There is a learning curve on these. The first of each meat was pounded, the 2nd was really hammered. The 2nd of each meat was a lot more tender. We found that putting the pounded me into the flour and letting it sit for 2-3 minutes on a side made the 2nd pork and chicken come out perfectly for the coating. The veal cutlets must just take longer. All 3 of the meats were well received, but the veal was tougher than the pork and the 2nd chicken, that had been pounded until there were holes in it…..(i.e. it was darned nearly chicken *lace*) had the best texture of all.

Miscellaneous pix

Music – Ancient FM again this week.


Weirdies from Facebook

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Luca Oleastri

In the Hieronymuss Bosch’s “The Garden of Earthly Delights” painting (1480-1490 circa) there is some music written on the butt of one of the characters in hell.
But how sounds this 15th Century melody?
Here is how is the 600-years-old butt music from hell sounds:
Arranged in the style of the period (the music score is just a short riff intended to be repeated) and played on Lute, Harp, and Hurdy-Gurdy by James Spalink.
The melody is based on the transcription by Amelia Hamrick.


Anja, Loren, Susanne, , Gudrun (V) Louisa, Emma, Alys, Amy, James (v), Sasha (v)

divider black grey greek key

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

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 304
  • ASLIII – 146
  • ASLIV – 142 plus 2 puppets, 20 powder fort packets, 4 snip sheathes, 9 tiny bobs, 25 pouches for block-printing, 1 medium pouch, 8 bookmarkers, 2 in-process kisslock pouches, 18 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 3971 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 8/12/19 & published 8/19/19 (C)M. Bartlett
Last updated 8/20/19