Activities through 8-8-21

For some reason some the embedded links aren’t showing as such and are not playable. I’m going to publish, hoping they’ll show up. …and some did, but some didn’t. I’ll be re-doing those links this evening and updating!

OK, busy week again. No one at workshops other than mundanes, but things are getting done. Largesse labels are the big hold-up. The printer is acting strange with cardstock.

Sunday was different. A number of people were online for Project Day, some discussing, some just mentioning their projects. Chat was open for an hour, but the learning curve meant that we missed someone.

More Herb stuff this week, workshop on Thursday, SewingWOrkshop on Saturday and both Projects and Potluck on Sunday!

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 will re-start, in person, around the beginning of July. 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 – 6/20, 7/18, 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/

Misc – Bartholomew Baby project – Babies are underway! These are 5″.

Yes, is looks like a table leg. No, those are 5 inch Bartholomew Babies being created by Alan the Bowyer. (photo also by him)

An interesting (wordless) video of a recreation of an Iron Age village in the Czech Republic. It starts very slowly, but there are some interesting views of tools and everyday objects, including loom, potter’s wheel and various carpentry benches. …and sheep. Another article about the village talks about the heirloom breed of sheep from the area.

Online Education

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

Pennsic University – Links are only up through August! https://www.youtube.com/channel/UCcPqyAoBz-iFNF3T-kQt0eQ/videos

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 Educational Events

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

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

Dance Vids –

You can dance if you want to! Beginner Pavanne & Galliard – The Creative Contessa – A beginner-level Renaissance dance class, with cultural and historical notes! Enjoyed by everyone from peasants to monarch this class includes primary source readings and fundamental footwork tips to help you become a better dancer.

***If you wish to learn such dances live, sign up for dance classes with the Creative Contessa at https://forms.gle/ZaSmsNvih21VKtZd9. @@@@If you wish to support more such content from the Creative Contessa, then become a Patron on Patreon and benefit from a host of other perks! https://www.patreon.com/thecreativeco…

0:00–4:15 Introduction with historic text reading
4:16–5:05 Demonstration of basic pavanne
5:06–8:30 Basic footwork drill: singles
8:31–10:31 Basic footwork drill: doubles 10:31–12:19 Footwork drill: singles + double
12:20–15:29 Ornamentation singles
15:30–18:14 Ornamentation doubles
18:15 –19:30 Social dance etiquette
19:31–22:12 Dancing the pavanne
22:13–26:03 Galliard & social dance etiquette history – reading from Arbeau
26:04–27:32 Demonstration of basic galliard 27:33–28:37 Galliard vs. Tourdion historically
28:38–31:24 Galliard rhythm/music/stepping drills 31:25–46:19 Tourdion/Galliard basic footwork
46:20–48:20 Historical cultural window in dance 48:21–52:31 Leaping galliard steps
52:31–54:20 Galliard practice to music
54:21–56:41 Galliard endurance cheats
56:42–1:01:13 Dancing Pavanne + Galliard
1:01:14–1:03:37 The Volta and Strapping hussies
1:04:37–1:08:23 Student questions: Galliard variations + Roadrunner mating rituals

Classes –

Minimum Effort Stinging Nettle Fibre – Sally Pointer – I’m preparing for a stone age event and need some nice flexible stinging nettle fibre without putting too much effort into it. This technique gives useful fibre without the need to ret, scrape, boil or otherwise process, just pick, split, peel dry and roll until the fibres are as ready as you want them to be.

The Boleyns of Hever with Dr Owen Emmerson and Claire Ridgway – The Tudor Travel Guide – The Boleyns of Hever with Dr Owen Emmerson and Claire Ridgway

To Purchase your copy of ‘The Boleyns of Hever’:

Amazon UK: https://amzn.to/3yrODWK
Amazon US: https://amzn.to/3AdUb7K
Hever Castle online shop: https://bit.ly/3iorP4w

Early Week – Plant work was all that went on in the early part of the week. We’re still dealing with car issues.

Cookery – Ended up all on Sunday. Sausage patties, girdle cakes and shortbread.

Sausage – Pork spiced with fennel, cinnamon, clove, cardamom and salt.

Girdle cakes from a kit – barley and oat flour with dill

Batter having stood for 1/2 an hour, much thicker

Flipped (added some butter, was getting dry)

Shortbread – Standard 1,2,3 mix (one sugar, two butter, three flour)

Oops…. nabbed some before photos! …but this was a perfect batch!

How to make a London Possett – https://rarecooking.com/2021/07/26/how-to-make-a-london-possett/

Sewing – Single person at the workshop was mundane. Pillowcases, masks, pouches were worked on. Anja finished a pouch with tassels. More feast pouches threaded. She got started on the mask made from a piece of her embroidery.

Getting Dressed in 7th Century Britain – CrowsEyeProductions – A woman dresses in the fashion of Anglo Saxon East Anglia, to attend an important funeral.

Anglo Saxon woman: Sarah Cliffe
Funeral guests: Judith Jones, Steve Jones Rædwald of East Anglia: Neil Parker
Director: Nicole Loven
Costumier: Pauline Loven
Voice-over: Nicole Loven
Beowulf reading: Philip Stevens
Make-up: Oliver Helm https://www.instagram.com/oliver.helm…
Music: Gaia by Kyle-Preston
Set construction: Keith Loven
Tablet-woven braid – Penelope Lydiate
Location: The Saxonhouse http://www.saxonhouse.co.uk/

Thanks to: David Clayton, Adam Daubney, Steve Jones, Judith Jones, Keith Loven

This video, like all Crow’s Eye Productions’ works, is protected by copyright under the UK Copyright, Designs and Patents Act 1988 and internationally under the Berne Copyright Convention. It may not be reproduced or adapted, in whole or in part, without the written permission of Crow’s Eye Productions.

https://www.youtube.com/watch?v=q877Z5eePVg

15th Century German Bycockets | Medieval Hat – Lynne Fairchild – Bycockets were medieval headwear worn beween the 13th and 16th centuries in Western Europe. Some German bycocket hats had a distinct feature on them during the 15th century. – https://www.youtube.com/watch?v=wQU9vzff1j8

Herb Bunch – Tuesday/Wednesday were starts and harvest. Herb Robert was the big one, but bits and pieces are getting done as Anja has time. Sweetgrass from the bucket at home was one. Sweetgrass at the shop, in a low planter was Saturday. Processing to dry was on Sunday. No one for the workshop on Thursday, but had a long talk with someone who wants to join the group that day. Headers were getting set up for herbs that had been bagged the week before.

Herb Robert harvested and bundled for hanging

Later week

Hanging to dry – “Stinky Bob” or Herb Robert

Coneflower/Echinacea

Supposed to be a sweet 100? I don’t think so!

Regrown veg, will probably get harvested this week

Project Day –

Arlys – Dunno if I’ll make it. Project today is to clean off the pile of to-do notes on my desk and try to get some positive closure on that worthy-of-a-paper-shredded issue I alluded to elsewhere. Everyone have a wonderful day! Hugs!

Amy DeWilde – I am still working on pot holders. Not enough turquoise to do one more pot holder, trying to decide on what color to work with next. Orange, raspberry, or tangerine.

The “vivipary” tomato on 8/2 (new pic in Herbs)

Anja – I was out working on the garden this morning, harvested calendula seed and ate strawberries and peas. That Sweet 100 tomato plant isn’t one. The ‘maters are almost as big as baseballs! The “sungold” looks to be a cherry tomato. There’s a new experiment tomato. One on the shelf developed vivipary and I planted it. Hoping to get pix tonight again. This pic is from last week. There were 1/2 a dozen tiny sprouts this morning. [pic in Herbs]

Tamra and Anja had some fun in chat discussing silk and silkworms.

Isabeau said, “We had happy birthday celebration for Coleman today! Yahoo!!”

Ailantha said, “I’m going to be doing figs and peaches today. And maybe drying some zuchinni chips too.” …and then she and Anja went off into a discussion of figs, fig newtons (fig keplers? according to Loren) fig rennet cheese and she fell down *that* rabbit hole. 🙂 …and grape vines. Anja makes wreaths of the trimmings.

Yesterday’s fig newton’s. I used a shortbread cookie dough for the crusts. Consensus among fig lovers here is that this is the bomb! I wanted to cut smaller newton’s, but was asked not to lol

Grape vines are enjoying this one’s upper reaches

[fig trees]They are a nice size. My dad planted them about 40 yrs ago

Starting the fig jam. My trees are loving this hot weather. This is less than a quarter from one of our 2 trees. The jam makes awesome fig newtons

Helen Louise said, “Made pants today!”

Recipes

Fig Newtons (Loren says these have to be figs kepler…..)

Anja – Recipe?

Ailantha – I’m terrible about recipes. I use one a couple times and then fly by the seat of my pants lol.

This one is about 4 1/2 cp flour, 2 cps sugar, 1 1/2 cp butter ( NOT margarine) a couple tbsp vanilla, a tsp of salt and blend all together till like sand.
Then I add just enough water to pull it together into a dry dough that can be rolled out. I think I used about a cup of water. That amount varies as the weather shifts. The flour seems to be dryer during a droughth than it is during monsoon season.
I pressed the bottom crust into a buttered pan, using my fingers to flatten it about 1/3-1/2 inch thick.
Spread fig jam at about 1/4 inch over the crust. This is adaptable so vary thickness as you desire.
Roll remaining dough into a rectangle. Lay that over the fig jam layer and cut away excess so you’ve created a layered pastry.
Use any remaining dough to make shortbread cookies. They can be any thickness you prefer and left plain or dusted with sugar, cinnamon sugar, or cardamom sugar.
Bake the fig newton’s at 350° f for about 30 minutes, or until crust JUST begins to show browning at the edges.
Cut into desired size while still very warm, as the crust is softer then and not likely to Crack as you cut them.
The crust may be a little crunchy at first, but will soften after just a few hours if kept covered with a lid, saran wrap, or placed in a tin. If tinning, use parchment or wax paper to separate layers to prevent them sticking together.
Cookies are baked at same temp for only 5-10 minutes, depending on thickness. Those also are done when they only barely show a tinge of light brown at the edges.

Anja – Good enough recipe for me! Thanks!

Ailantha– you’re welcome

Sausages

1 pound pork
1/8 cup minced fennel
1 tsp pepper
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp clove
1/4 tsp mace

Mix, patty up and fry on butter. Makes 8 patties.

Girdle Cakes [Kit version 2/20] adapted fromhttps://www.dublininquirer.com/2019/03/06/how-to-cook-medieval-legume-girdle-breads Makes 2 cakes

Ingredients – Kit

1/3 cup. wheat, barley or oat flour
1/3 cup pea, bean or garbanzo flour)
1/2 tsp. salt
2 tsp of caraway seed, mustard seed or other flavoring. (opt)

For Feast Day

1 egg
3/8 cups water
Unsalted butter
Salt

Method

Whisk the flours together, then mix in the salt and seasonings.
Put in a Ziploc.

On feast day….

Put 3/8 cup water and 1 egg into a small bowl and whisk together.
Pour contents of ziplock into liquids and whisk.
Let stand at room temp for an ½ hour to an hour.
Mix thoroughly.
Heat butter in a non-stick frying pan over a moderate heat.
Spoon ½ of the batter into bubbling butter.
Cook on one side until golden, approximately 5 minutes, then turn over and repeat. Salt top and cut into ¼’s.
Repeat step 9 with other ½ of batter.
Salt, if desired.

Note – The original of this recipe with the amounts suggested above supposedly made a dough. No, it made a *batter*, so these instructions reflect that. The standing time stiffens it up, but still a batter.

To make kits

Print copies of the “On Feast Day” instructions
Collect various flours, salt and seasonings.
Mark what flours and seasonings you’re using on each instruction sheet.
Measure into a ziploc and add the copy of the instructions.
Keep the kits in an air-tight container. Adding water and egg and frying is easy!