Sorry that this is so late! I’ve been spending time on putting together what we have for feast pages. There’s a lot more to come, to put it mildly.
This week was mostly plants, herbs and cookery until Sunday’s Project Day, when we had a really good session (online) about clothing and foods, now that we have a theme and a date.
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 is Thursday evening 7-9. Masks are required. 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 – 9/19, 10/17, 11/21, 12/19, 1/16
- 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/
It looks like Winter Feast is on! We’re going to do a Norse, viking-era theme this time. The main page is here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/
…with two more pages, one of costume here – https://wordpress.com/page/housecapuchin.com/18739
… and one for foods here – https://wordpress.com/page/housecapuchin.com/18748
More pages coming!
Pennsic University – Links are only up through August! https://www.youtube.com/channel/UCcPqyAoBz-iFNF3T-kQt0eQ/videos
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
Box padlock and how it works. – Sven Skildbiter – Box padlock and how it works. Using the box padlock to lock a hasp on an Oseberg 178 replica chest. – https://www.youtube.com/watch?v=7FnhYjQHkXU&t=46s
Dante’s Florence – Medievalists – We travel to medieval Florence with the famous writer Dante Alighieri. Elisabeth Trischler, a PhD candidate at the University of Leeds, talks with Lucie Laumonier about the city of Florence and how it inspired Dante’s Divine Comedy.
Baskets in History | Medieval & Renaissance Baskets – Lynne Fairchild – Learn about the different types of baskets and which basket types were the most popular in medieval Europe. What different materials were used for making baskets?
Early Week – Boxing up the doll to send out and some mundane sewing is about all this week.
Cookery – Various foods happened with the farmer’s market purchases. On Tuesday it was curd cakes with a bit of lovage. On Friday some sauteed veg, but also a period-style “green soup”. We have shallots for potted cheese! Sunday evening we tried a recipe for rice fritters, but afterwards got told by the translator that “dry and grind” doesn’t mean rice flour, but soggy rice. Hmm… They were good through. Recipes below.
We were gifted some green figs. Cheese this week!
…and the bean trellis is done and there are tiny beans on the vines!
If you haven’t looked at Eleanor de Bolton’s Cardoon Rennet Cheese, you should! https://m.facebook.com/eleanor.debolton.5/albums/1006820773491916/
Cooking White Gourds and Yellow Cucumbers, 16th cent French recipe – Eleanor Bolton – I had a bunch of over ripe cucumbers, so tried out a 16th cent recipe from France for ‘Yellow Cucumbers’. Pretty darn tasty. And of course had to try the accompanying white gourd recipe. Big thank you! To Liz for her cooking guidance
In Search of Medieval Breakfast (Making Let Lardes) – Monk’s Modern Medieval Cuisine – Dr Christopher Monk explores what medieval folk may have eaten for breakfast, then cooks a fourteenth-century dish that has become a favourite for his own breakfast?
How to Make a MEDIEVAL TRENCHER – Torte Bread – Tasting History with Max Miller – Before plates, people ate on trenchers, a thick slice of stale bread. Today, after a rant about Medieval Times, I make medieval trenchers and look at the history of baking bread in the middle ages.
TORTE BREAD (For Trenchers)
- 250g Stone Ground Whole Wheat Flour
- 125g Dark Rye
- 125g Oat Flour
- 2.5 tsp Dry Yeast (1 packet)
- 2.5 cups warm water
(Instead of Dark Rye and Oat Flour, you can use 250g of any other whole wheat flour you wish)
- Mix ingredients together in a large bowl and work to bring together into a ragged dough.
- Place dough on a lightly floured surface and knead for 15 – 20 minutes (10 minutes in a stand mixer).
- Place dough in a lightly oiled bowl and allow to rise for an hour+ (dough will not double in size but should puff up).
- Knock air out of the dough and form into a ball. Allow to puff up for 20 minutes.
- Place a baking sheet into the oven and preheat to 450F.
- Score the loaf and put it in the oven for 10 minutes, then drop the temperature to 375F for 20 minutes or until the loaf is baked through.
- Remove the loaf from the oven and allow to cool completely. Once cool, do not wrap the loaf, but leave out to become stale (3-5 days). Then slice horizontally into 1-2 inch thick trenchers. This loaf should make 2 to 4.
Sewing – Mostly mundane stuff…. Trying to find enough muslin to make a new barbette and fillet. I know I had it at one point, but it’s gotten moved. No one showed up for workshop.
Prior Attire Historical Costuming Portfolio: Medieval – priorattire – A portfolio of images representing the work we have done over the last few years – from Viking to late 15th century. Images show mostly commissioned work, but there are also a few of my own garments or stock items shown. we trade at major UK re-enactment markets, but items can be commissioned all year round – drop us a line! – http://www.priorattire.co.uk
7 Tips for Making Children’s Historical Clothing Last Longer + a Bonus | Youth Garb – Lynne Fairchild – In history, children were dressed to look like miniature adults. However, with historical reenactment, it sometimes seems daunting to make a nice historical ensemble for a child, just to have them immediately grow out of the ensemble. Here are 7 tips of mine for making your children’s garb last longer (through a growth spurt or two). This includes tips for Viking clothing, medieval tunic dresses, and 16th century skirts.
Herb Bunch – Various things are ripening fast and the fall raspberry crop is starting. The farmer’s market yielded some good stuff this week again. No workshop this week….
8/25 – Our garden and farmer’s market
Project Day – Two people chimed in early
Amy DeWilde – Still having fun working on pot holders, orange is the color of the day. Bright orange.
Arlys – Making an itty bitty bookcover for an itty bitty book which will be 1.5″ x 1.5″ and filled with itty bitty miniatures. I haven’t decided how thick it will be. The back cover and spine are finished; the cover will have the title and embellishments. This is the cover. Folded, it’s 1 1/2″ sq. Even has the title on the spine.
…and since the vote went with Norse, Viking era, for the feast theme and big discussion about clothing happened. I’m collecting resources for a page on this. You can find those links below.
Claire o’Tarran – Doing the same thing I’ve been doing for weeks. Working on mom’s Christmas present (which was supposed to be a birthday present but I slacked off on starting it last winter due to being intimidated by adult sweaters and did other things). It’s a vest. At this point I must finish collar (9” and folded so double thick), button bands and pockets. I think I can definitely get it done soon, which is good, because there other Christmas knitting on the list.
Two egg dishes… one from memory and one from the Heidelberg Codex Pal Germ 551
Egg & Cheese dish
- 4 eggs
- double handful of grated cheese
- 1/2 cup of cottage cheese
- Spring onion or chopped onion
- Dollop of cream
- Salt & pepper to taste
- Melt butter in an oven-safe dish. Pour off excess and set aside.
- Mix eggs with cream, cottage cheese, salt and spring onion.
- Pour into baking dish.
- Add grated cheese. Press down into egg. If it looks like you need more cheese, so for it. As long as it’s not sticking up above the egg….
- Pour some reserved butter on the top.
- Bake at 350 until a thermometer reads at least 165 in the center. The center should be set and not runny.
- Serve warm or cold.
57 Of rice fritters Redaction – Makes 2
- 2 medium eggs
- 6 TBSP rice flour
- Salt and pepper to taste
- Garlic powder for savory or cinnamon or nutmeg for sweet.
- Bacon grease or butter for frying (about 2 TBSP per cake)
- Put the eggs in a bowl and stir with a fork.
- Add spices and stir
- Stir in rice flour. If you use larger eggs you will need more flour. My guess is ½ again as much. You’re looking for a not-too-stiff batter.
- Melt butter or bacon grease in a pan.
- Add ½ the batter and press down.
- Let it cook until light brown on the bottom and flip.
- Let cook until light brown on the other side and serve.
- Repeat with the other ½ of the batter.
- Use like a trencher for savory or strew with sugar and add a pat of butter for sweet.
Note – Serve these warm. They get hard when cold. Re-heating turns them into rocks.
57 Of rice (fritters) – Heidelberg Cod Pal Germ 551
If you would make a dish of rice, boil the rice in water and do not let boil strongly (vast syedenn). Dry it nicely and put into into a grinding bowl (reib scherbenn). Grind raw egg with it and do not make it too thin. Put fat into a pan and pass it (the rice) through your hand like a fried dough fritter (gepachenn kuchenn), and when it is fried, put sugar on it.
….and after consulting with the translator, it should have been wet, partly cooked rice…..
Sons of Norway District 1 – Sharing Norwegian Heritage and Culture – From Carol E Skog – Sons of Norway Vennekretsen USA Enthusiastic, am sharing information concerning a friend of mine’s latest project, Icelandic Captain Gunnar Marel Eggertsson’s new ‘Iceland Knarr’ Project.
Gunnar is a direct descendent to Leif Ericksson, Eric the Red’s son. Gunnar will build a full sized replica of the ‘Hedeby 3 Knarr’ Viking merchant ship, discovered in the Hedeby Harbor in Schleswig-Holstein, Germany in 1980.
Knarr is the Old Norse term for a type of ship built for long sea voyages and used during the Viking expansion. The knarr was a cargo ship; the hull was wider, deeper and shorter than a longship, and could take more cargo and be operated by smaller crews. They were built with a length of about (54 ft), a beam of (15 ft), and a hull capable of carrying up to 24 tons. It was primarily used to transport trading goods like walrus ivory, wool, timber, wheat, furs and pelts, armor, slaves, honey, and weapons. It was also used to supply food, drink, weapons and armor to warriors and traders along their journeys across the Baltic, the Mediterranean and other seas. Knarrs routinely crossed the North Atlantic carrying livestock such as sheep and horses, and stores to Norse settlements in Iceland, Greenland and Vinland as well as trading goods to trading posts in the British Isles, Continental Europe and possibly the Middle East. They may have been used in colonizing, although a similar small cargo vessel (the byrthing) is another possibility.
Only one well-preserved knarr has been found, discovered in a shallow channel in Roskilde Fjord in Denmark in 1962. Known as Skuldelev 1, it was placed among two warships, a Baltic trader, and a ferryboat. Archaeologists believe that the ships were placed there to block the channel against enemy raiders. Today all five ships, known as the Skuldelev ships, are exhibited at the Viking Ship Museum in Roskilde.
Gunnar shall hand build his ‘Iceland Knarr’ with same materials and the Scandinavian clinker tradition (lapstrake), the same ancient Norse manner the ‘Hedeby 3 Knarr’ Viking merchant ship was constructed. Historically, Knarr ships were the largest cargo carrier merchant Viking ships. Knarr’s were exceptionally sea-worthy, capable of traveling 75 miles (121 km) per day. Ancient Norse Knarr ships were built in Hedeby, an important Danish Viking Age trading area, during 8th to 11th centuries. Hedeby is located on the southern end of the Jutland Peninsula, known now as modern Schleswig-Holstein, Germany.
Iceland’s history reveals Norse Knarr ships transported about 15,000 Norse settlers during 874-930, the ‘Icelandic Age of Settlement.’ Gunnar plans on building ‘Iceland Knarr’ in Hedeby, the historically important area of Viking Knarr shipbuilding. When Captain Gunnar Marel Eggertsson’s ‘Iceland Knarr ship is completed, he plans on sailing the historic journey from Hedeby to Iceland without any modern navigation tools. Gunnar will prove the Knarr’s excellent sailing capabilities in difficult oceans. Gunnar an experienced Captain, sailed the Norwegian Gaia Viking ship for a 14 month journey 1991-92 from Norway, past Iceland to North America and down it’s coast to South America’s Rio de Janeiro, Brazil. Gunnar Marel raised by a few generations of Shipwrights from his father’s lineage has an extensive knowledge of Viking Ship history. He is a Master Ship Builder as well as a competent Viking ship builder.
In 1996 he began building a replica of the 9th century Gokstad, a perfectly preserved Viking Ship in Gokstad near Sandefjord, Norway. The Gokstad ship was excavated from a Viking Burial mound. Gunnar used traditional Norse methods hand building his replica Gokstad Viking ship, naming his ship, “Islendingur.” When completed he proved its’ sea worthiness, sailing it to and around the British Isles, back to Iceland.
After which, Captain Gunnar Marel Eggertson sailed ‘Islendingur’ year 2000 along the same route from Iceland to North America, commemorating Leifur Eiriksson’s historical journey, year 1,000. Gunnar’s direct 33rd generation ancestor on his mother’s lineage, Þjóðhildur Jörundardóttir was Leifur Eiriksson’s mother. “Islendingur’ is centrally exhibited in Vikingaheimer (Viking World) Museum in Iceland.
Iceland’s history reveals Leifur Eiriksson would have sailed a Viking merchant Knarr Ship to North America, as Knarr merchant ships are deeper and wider than other Viking ships. Knarr’s are able to carry a crew of 10-20 people, livestock and their goods. Knarr’s were the Viking ship, important in the transportation of Norse people doing Iceland’s settlement 874-930.
Music – Murmur Mori – Joi, Solatz e Dolor (FULL ALBUM) – 𝔐𝔲𝔰𝔦𝔠𝔞 𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩𝔢
Why battles could be so decisive in the Middle Ages – https://www.medievalists.net/2019/08/why-battles-could-be-so-decisive-in-the-middle-ages/
Transcending Time at the Getty Museum – An upcoming exhibition explores the patterns of medieval patronage through books of hours – https://blogs.getty.edu/iris/transcending-time-at-the-getty-museum/
Dressing up an Elizabethan lady 1570-80 – priorattire – https://www.youtube.com/watch?v=HDZXA6IWkIo&t=3s
Sisters Interview with HL Jadwiga, An Tir – rauokinn
New and Updated Pages
Basic Winter Feast LVI page – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/