Most of this week was cookery and just a little handiwork. The tourist season is winding down for Anja and Loren, but not done, yet.
We’re hoping to get more projects underway again this coming week. We’ll see.
All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm. We’re also doing mini-potlucks, just Anja & Loren and one other “pod” at a time. Let us know if you’re interested!
- 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 Virtual Potluck – 10/18
- Next Winter Feast tentative Date is 2/15/21, Probably not being held….
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/
Vulcanfeldt Investiture 091420
Seamus O’Caellaigh – Just sent to the BoD in regards to letter that was posted in every Kingdom Page. I do not know Her Excellency personally and she is sending out her letter across the SCA I thought my response should be as well.:
The letter that Seamus and Aeron are responding to.
- Educational Events
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
11/7 – The Trimaris Heraldic, Scribal, and Linguistics Symposium
Past and Recordings
First Virtual Courtesan College – https://www.facebook.com/events/305854520537637/
has a lot of recordings here: Knowne World Courtesans – https://www.youtube.com/channel/UC4fFGgRQ45tEa5TR6lyUIIQ
8/15 – Wyewood We Wait? – https://www.facebook.com/events/300960464373910/
- SCA Wide Virtual Classroom and Artisan Display
- The Kingdom of Atlantia’s Online A&S Classes
- An-Tir Virtual Calendar with A&S Classes
- Artemisia Online A&S Classes
- Calontir Virtual Arts & Sciences Classes
Lots of archery vids this week on Medieval Mayhem https://www.youtube.com/channel/UCMfudt0AvGLE7tCTQZ4ByYg/videos
Dreamweaving – Storytelling in the SCA
Early Week – A lot of cookery got done, early on. Anja’s doing some more experimenting.
Cookery – This being potluck week, we started early in the week with the experiments. The first was to dehydrate some vegetables and melon to see how they’ll keep with the reduced bulk. Celery and tomatoes were first (8 hours), melon next (15-23 hours), apple (15-23 hours) and a couple of grapes (15- hours), just to try it.
Next up was “chicken flour”. This is a recipe from the Meister Hans cookbook 1460. (see recipes) We started with boiling some chicken breasts, then picked the two closest in weight. I had tried a little of this before, but wanted pictures, this time. One breast was fork-shredded and the other went into the small food processor, then both onto different trays in the dehydrator. After 8 hours both were dry enough to shatter. Both the food processor and mortar were in the dishwasher, so that had to wait. Late Wednesday they were processed. We couldn’t find the mortar, so it was just the ones for the processor. The ground turned out to be more “flour-like”.
The Benes, Yfryed got made Tuesday evening. We ate them with pickles.
Tarts & Krapfen
Baking A Medieval Cheesecake – The History of the Sambocade
Sewing – Anja pulled out the table runner again and was trying to work out another pattern for the kisslock pouches. Amy brought in a batch of cords for the largesse pile.
Herb Bunch – Harvested calendula seed on Tuesday and checked up on the plants. Yes, it turns out that those pretty yellow flowers are calendula…. I was fooled by the “marigold” part of the name “pot marigold”.
Did some research on the Egyptian Walking Onions. Weird plant. At the end of the growing season the stems with the bulbils fall over and root themselves, this the name, “Walking onion”.
Project Day – Anja spent a lot of the day working on a pattern, trying to work out how to cross the “twist” so’s to make a lattice. Other than that, she and Loren were pretty busy with the shop.
Peggy posted another scroll piece.
- Becherovka (based on a period liqueur)
- Pickled Brussels sprout
- Pickled Mushrooms
- Fig jam
- Benes, Yfryed (recipe below)
- A spoon dish of chicken (recipe below)
- Kalamata Chicken (probably not period)
- Egg and Cheese tartes (recipe last month)
Sweets and Afters
- Peach Tarts (recipe last month)
- Krapfen of egg
- Krapfen of cherries
- Beans – 1 can of pre-cooked butter beans (to make this quicker, and because those were the closest I have to broadbeans)
- Oil or fat – I used bacon fat about ½ cup (and drained off quite a bit!)
- Onion – One half medium onion
- Garlic – ½ a dozen small cloves
- Powder douce, about a teaspoon
- Salt to taste
- Drain the can of beans through a colander and rinse well, then let drip mostly dry.
- Chop your onion fine and mince the garlic.
- Heat your oil or grease in a medium frying pan.
- Add the onion and garlic and cook until beginning to get soft.
- Add beans and heat thoroughly.
- Taste and add salt, if needed.
- Sprinkle with powder douce and serve hot.
BENES YFRYED. XX.IX. I. – Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.
Beans, fried – Take beans and boil them almost till they burst. Strain off the water. Add chopped onion and minced garlic and fry in oil or grease. Sprinkle with powder douce.
Inspired by Boiled and Fried Beans Recipe from 1390! – https://www.youtube.com/watch?v=Z4SHSSaCK20&feature=youtu.be&fbclid=IwAR2ezpp2ii_2_umgaTwhoOh5JEog3OEAEwWBHhfxnmUsdjsySVatc-m98ig – Nick Saint-Erne (recipe from Forme of Cury)
Spoon dish of chicken – from Meister Hans 1460 cookbook – 2 servings
2 chicken breast
- 1 cup Almond milk (make from the boiling broth)
- Sugar (optional)
- ½ tsp Galingale/Ginger
- Boil chicken breast in salted water until cooked through.
- Grind in a food processor.
- Spread on a dehydrator tray and run for 8 hours.
- Grind in the food processor again, so you have “chicken flour”.
- Put into a microwave safe bowl or cup.
- Add almond milk and galingale and cook in nuker, one minute at a time until it boils and thickens.
- Serve hot over bread or rice.
Recipe #130 Ain gemueß von hünern mach also – A spoon dish of chicken make thus
Item you shall take a boiled chicken and when it is boiled, take that boiled chicken and take the white (meat) of the breast and tear it apart finely (zer czaiss das). And when you have torn it apart, lay it in a pan and dry it well over a fire. And when it is dry, pass (zertreib) it through a sieve or pound it small in a mortar so that it becomes like a flour. And (take) pure almond milk and (with) the boiled milk (make/use for) sauce (prüe). If you would have it sweet, add sugar to it and let it boil a little.
A mock pear – This didn’t turn out quite right, as far as the dough. I’m going to repeat next week…..
Recipe # 129 Ain essen gestalt als die piern mach also – Make a dish shaped like a pear thus
Item take well-selected Italian raisins and pound them in a mortar. Take blanched almond kernels and pound them together with that. Mix ginger and sugar into it. When that is done, knead it in your hand so that it is shaped like a pear and stick a stalk into it.
- 1 1/2 cup raisins
- 1 1/2 cup almond meal
- 1 tbsp ground ginger
- 2 1/2 cup of confectioner’s sugar
- 1/3 cup Rose water
- 1 whole clove and one that has just the spikes
- Put raisins plus ginger into a food processor and pulse until well ground.
- Add almond meal and sugar and pulse until well mixed.
- Dribble rosewater down the “snoot” of the food processor until contents reach the consistency of marzipan.
- Shape like a pear/pears, about 2 inch tall.
- Add the broken clove to the bottom with the spikes sticking out and the whole one, ball in, for a stem.
- Set on its side in a candy paper.
Music – La Quarte Estampie Royal
Chansonnier du Roi
- VIKINGS MAY NOT BE WHO WE THOUGHT THEY WERE, DNA STUDY FINDS – https://www.inverse.com/science/viking-dna-study
- AN ANCIENT VIKING STONE HAS REVEALED FEARS OVER A PROBLEM THAT STILL LOOMS – https://www.inverse.com/science/62232-runestone-ragnarok-climate-crisis
- Notre Dame cathedral update: Carpenters wow public with medieval techniques – https://www.independent.co.uk/news/world/europe/notre-dame-latest-news-update-rebuild-b503466.html
Dressing up a Tudor lady
Draken Harald Hårfagre– Sailing into New York City September 17 2016
Draken in the North Sea storm
INSIDE PRAGUE CASTLE: Old Royal Palace & The Story of Prague Castle Tours.
After this Battle, the Treaty of Westphalia obliterated religious freedom in Europe, the Czech church was outlawed, the diaspora began and Unitas bishop Jan Komensky fled for Poland, London, Sweden, Netherlands. Asked to be President of Harvard, he declined, hoping Sweden would liberate Czech. A pattern of wars and supression was set for the next four centuries. Has it stopped? Komensky, the famed ‘Dali Lama’ of his age, advocated world peace, science education for all children, and tolerance.
Medieval warhorse: Training a horse to carry a knight in armour
Largesse Item Count – (includes gifts, prizes, auction items, etc.)
- ASXLVII = 24
- ASXLVIII = 88
- ASXLIX = 794
- ASL = 2138
- ASLI = 731
- ASLII = 304
- ASLIII – 146
- ASLIV – 222 plus 4 puppets, 3 hippocras mix, 4 powder fort, 8 cheese spice and 9 powder douce packets, 10 tiny bobs, 7 pincushions, 3 pins, 4 snip case w/snips, lucet cords, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124), 2 emery strawberries,1 woolen spool-knit cord, lucet cords.
Total as a Household = 4053 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 9/13/19 & published 9/21/20 (C)M. Bartlett
Last updated 9/21/20