An historical recreation household centered on the Central Oregon Coast (households are not official groups of the Society for Creative Anachronism and do not represent the views or policies of SCA, Inc. )
That was a fun Ithra! Loren and Anja didn’t have all that much time this week because of the big tourist weekend, but they tried. Things should start easing up, though, as September rolls on.
There are a bunch of class links, although the Ithra ones aren’t up, yet. There are some fun recipe videos plus a bunch of other links and an interesting one on brewing mead. We didn’t get that much done, but we’re working on it.
Back so you can see the pattern
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.
Sorrel, chives, thyme and berries
Next Virtual Potluck -9/20
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Egyptian Walking onions from Fjorlief, left are bulbils, right are starts
Sorrel, chives, thyme and berries
Closeup of the berries. This is one day’s harvest.
Project Day –
Claire and Anja were both taking classes on Sunday. Cardweaving, Plagues, Commedia, Humoural Theory, redacting recipes. Anja’s pix are above in Sewing.
Working on scrolls again today. This one is a Fury of Granite Mountain, for heavy fighters in my Barony. May have more later, letting paint/ink dry before continuing with others. Usually I do the calligraphy too, but at the moment we have a Vicar/Vicaress and our new Baron/Baroness are stepping up next weekend so just blanks for now.Thank you…. – Peggy Vlach
This is from the comments on the Facebook group. “Project Day is starting. I’m taking this class. Plagues of Europe, …tech issues, blah… Got some plant stuff done. …Interesting idea for cheese rennet…. sorrel, so I cut some and Loren’s washing it. Gonna use up another gallon of milk. … Ok, we’re done for the day. Isobel and Coleman are here and we’re gonna visit. If you’ve got any more pictures, post ’em!”
Lynne Fairchild has a YouTube channel with a lot of videos on it. I’ve posted a couple of hers here in the past. COokery, Blackwork, Garb – https://www.youtube.com/c/LynneFairchild/videos
How is it possible to feel so much like the guy in the letter <<<< there, when it’s been a very slow tourist season? We’re dealing with illness, leftover fatigue from illness and other things.
Most of this week was projects continuing. Other than making a batch of bread, Loren wasn’t feeling too well so he didn’t get much done. Anja was just chugging along. Tamra posted in the Virtual Project Day.
The doll Sunday morning
We’re coming up on some *big* virtual educational events! Go look at the websites and get registered!
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!
From earlier in the day, collar across the back, coat to the bottom and notions on top
Our meetings
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 -9/20
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
In May 2018, I was newly Queen of Newcastle, at the Georgia Renaissance Festival. Black Panther had come out just three months before, and it was on everyone’s mind.
I was still learning how to Queen, as the shoes before me were large, and pavilion time was always a time when I felt particularly inadequate.
It was one of my insecure days when I had a young black girl and her dad come and visit the Royal Court. I introduced myself as Queen of England and the girl said “I’m a princess!!” And then got shy.
I wanted her to keep talking, so I said “oh! Are you a Princess of England?” She shook her head. “Are you a Princess of France?” Another head shake. I don’t know why, I’d never done it before, but I thought I’d take a chance. “Are you a Princess of Wakanda?”
Her eyes grew so big.
Her father jumped with excitement.
And she nodded regally.
I crossed my arms over my chest. “Wakanda Forever, my princess. We are so honored to have you in our Kingdom!” Now she stood a hundred feet tall, and her dad nearly trembled behind her.
I touched Joshua Miller’s shoulder, who’d been carrying on a very different conversation as King Henry, and said “my dear Henry, we have a visiting guest from Wakanda!”
Without missing a beat, his arms crossed over his chest. “Wakanda forever, dear princess!! And welcome to England!!”
That shy girl walked out of pavilion with her head held high like an empress.
And I remember her dad just dancing next to her, whispering “Wakanda, baby!! They know you’re from Wakanda!! You’re royalty too!!”
Mr. Boseman, I’ve worked Renaissance festivals for almost twenty years now. Since that point, I have seen dozens of black boys and girls accept themselves as royalty in a way that I’m not sure they would have before. The doors you opened echo throughout time like Arthur pulling the sword from the stone.
So You Want To Be A Medieval Falconer W/Lady Dagrun
Early Week – Just kept projects going.
Cookery – Soup happened Monday night. It was a “scraped icebox” soup, so no pix or recipe, and ended up with more than a few modern ingredients. It started with the pork dripping and the last of the roast and kept going. 🙂
Tvarog Wednesday into Thursday. This was a “sweet tvarog” intended to go with berries…. huckleberries to be exact, and we were hoping for palacinky….
We had a nectarine that had been sitting to ripen that started to go bad on the bottom on Friday and was almost too hard to cut other than where it was going bad! Anja cut it up and made a tiny batch of nuker jam.
Bread happened on Monday and Saturday.
Ancient Roman Dessert – Ova Spongia ex Lacte – Sweet Omelette
Tasting History – Loseyns – Medieval English Lasagna!
Medieval Sweet Rice
Fried Gourds with fennel flowers – 15th cent Italy
Sewing – Kept going on doll bits on Monday, then got a trial run of a lattice pattern going on the sampler. Doll apron happened on Thursday. Finished ends on the sampler on Friday, then kept going. Doll sat because Anja is trying to find felt for the bodice.
Doll Progress
Apron being trimmed with braid
back of apron
Finished apron
The doll Sunday morning
Sampler Progress
Sampler back (so you can see the pattern a little better)
Sampler front
Blackwork prints
Herb Bunch – Watering, watering, watering….. It’s that time of the summer.
Project Day – Anja stayed by the computer, working on a sampler after photos got done. Tamra was the only person who sent something. She was working on the fur collar for one of her outfits.
From earlier in the day, collar across the back, coat to the bottom and notions on top
Done! No thanks to the kitten who was attacking the bottom as I tried it on. I’m definitely going to have to start dressing when I get to day trip events instead of at home.
Anja took the DreamWeaving class from 2-3pm, then worked on plants and her sampler after getting the photos taken earlier in the day processed. Loren was feeling ill, so slept most of the day, but made a batch of bread, later.
Miscellaneous pix
The superheroes of Kingdom Feast, 10/2015. I know Conchobar, Rafr and Svava, at the least.
Music – These days I’m really going for lute music for some reason.
Renaissance Music – Classical Guitar Collection (Lute Music) : John Dowland
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.
Total as a Household = 4053 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 8/24/20 & published 8/31/20 (C)M. Bartlett
Last updated 8/31/20
Very, very busy week on the mundane side! We started with the last of the cookery from the potluck day, doing cheese tarts, and jam and peach tarts on Monday. Anja was braiding all week, and finally got something accomplished on the doll when the braiding was finished. Plants take tending, etc. Other than that this week was mostly mundane projects.
Strawberries
With Phase 2 starting in September, we hope, some of our real world classes, etc, will start up again. Project Day will be first and Herbs pretty soon after that. We’ll still be doing Virtual Potlucks for awhile and keeping the Virtual Project Day going for those who are at a distance.
We’ll continue the 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
2nd batch with one with chopped lil smokies, bottom are fig jam to the left, wild blueberry to the right
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 – 8/16, 9/20
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Posted by Kendryth Filia Gerald on Facebook on 8/17/20 Used with permission.
I miss eventing. So much so that I’m watching just the beginning of The Hobbit to remind me of what it used to be like meeting up the night before events. And, honestly, except for Bilbo’s angst and trepidation, it was pretty close to form:
To start off with, you have the Affable Host. The person/people whose house is just a bit too big for them, which was a selling point because they knew they would be hosting these pre-event parties. They would make sure to stock their refrigerator during the work week in anticipation for Friday, paying especial concern to having everyone’s favorite beverage. Basically, your classic Hobbit.
The first to arrive will be the Cranky Old SCA Veteran. He got into the SCA right after the military. He’s also got quite the collection of Michael Moorcock books at home. He’s not exactly sociable – in fact, the Affable Host and the forthcoming members of the Pre-event Party are pretty much the only people he speaks to on a regular basis – but it seems like everyone in the Kingdom has a Cranky Old Vet story, usually involving a punchline where he either growls at someone, or knocks them silly with his pike.
The second to arrive is the Charismatic Old SCA Veteran. Like Cranky Old Vet, he joined right after the military, or, if he didn’t join the military, he joined while in college. If in college, he was one of those All-American Sports Hero types that everyone liked and who treated everyone well. He’s the one who likes to tell stories, to train up the newcomers, to always bring a bottle of particularly fine booze, which he will happily share with you while he regales you with a story of the time when he and Cranky Old SCA Vet were younger and liked to hijack golf carts at War so folks could “surf” around the site on their shields.
The third to arrive will be the Young Upstart Fighters. These are the ones who, in a year or two, are going to be Monarch, and they know it. Cocky but not arrogant, they spend all their money on armor and weapons, which is why they look *fabulous* on the field, but are still driving the hand-me-down Subaru their parents gave them when they moved out on their own. Eventually they will marry someone that will be described as “no nonsense,” and “the reason why [Young Upstart Fighter] got their shit together.” Incidentally, it’s when they find their No-Nonsense Partner that they finally win Crown. For now, though, they will happily drink with the Charismatic Old Vet, discuss technique with the Cranky Old Vet, and smile at any younglings sitting in the hallway nursing their crushes with blushes and giggles
The next to arrive are the Co-workers. A collection of Squires, Proteges, Apprentices, and students, they all work together on the same tech company campus (you know they’re all in the computer technology industry), or work really near each other. They have an unofficial leader, who is responsible for sending out the emails and messages to the rest of the Co-worker team reminding them of the upcoming event and organizing the carpool to the Affable Host’s house for the pre-event gathering party. Note the reason why they always arrive sort of the middle of things: at least three people have to go home for something, two need to make a grocery run for something they forgot to get earlier, and someone has to be picked up from downtown.
The Stoic Leader arrives next. Basically a young Cranky Old SCA Veteran, the Stoic Leader has a Very Important Job where they have Many Serious Responsibilities and Make Serious Money. Unlike the Young Upstart Fighters, the Stoic Leader is either currently a Monarch, or has been a few times. You can feel the change of energy in the room when the Stoic Leader arrives, like everyone had been waiting for them to show up.
Last, of course, to arrive (which they didn’t include in The Hobbit) is the Crazy A– Mofo. The person who appears so frequently in folks’ “No S–t, There I Was” stories that there’s an entire subsection in the Kingdom (and probably a few neighboring Kingdoms, as well) called “No S–t, I Was There When Crazy A– Mofo…”. Crazy A– Mofo is probably not a Peer, or if they are, they’re either a Knight or a MOD because the Pels and Laurels have a well-founded concern about what elevating Crazy A– Mofo would say to the kids of the SCA (the kids, BTW, are already trading in their own “No S–t, I Know Someone Who Was There When Crazy A– Mofo…” stories). Crazy A– Mofo, of course, arrives in either the Hooptiest of Hoopties, or a cherry-sweet sportscar. How the hell they pack that thing for War is a complete and total mystery.
Once everyone arrives, of course, the party gets down to business. The Affable Host always tries to hold off bringing out the food till everyone has shown up, but the Young Upstart Fighters are always hungry, and the Co-workers meant to stop for food but there wasn’t time with all the extra driving around, so by the time the Stoic Leader shows up, most of the food has been picked through and folks are in the midst of working on their pre-event projects, playing chess, talking about the latest scifi/fantasy series on TV, or doing pick-ups in the back. At some point, Crazy A– Mofo will go into bardic mode, and everyone will join in. That is the official sign that it is Officially Past the Kids’ (if any) Bedtime. Four hours later, the Stoic Leader bunks down in the guest room, the Co-workers crash out in the living room, the Young Upstart Fighters are already passed out at the kitchen table, having lost their drinking game to the Old SCA Vets and the Crazy A– Mofo, who are now opening the bottle of whatever the Charismatic Old SCA Vet brought with them…
A&S Competitions – keeping it fun and personally successful by Duchess Eleanor de Bolton
Landis Studios Coin Making Demonstration 1992
How to sew an easy Early Medieval Hood (Viking Skjoldehamn)
Early Week – Anja was braiding and did a batch of savory tarts.
I couldn’t resist!
Cookery – On Monday we used up some more of the tart makings, doing a batch with tvarog as a cheese and egg tart (recipe below), then having just enough for one more tart, we chopped up some little smokies and split the amount between two shell, and did jam tarts with the last of the blueberry and almost the last of the fig jam. Then one more batch from a modern recipe (Joy of Cooking Peach Pie) used up all but two of the
2nd batch with one with chopped lil smokies, bottom are fig jam to the left, wild blueberry to the right
prepared crusts. The cheese and egg tarts were *good*! …and who can go wrong with little smokies? 🙂
Loren got the blueberry jam and Anja the fig jam. Yum!
We used up more of the crusts on peach tarts, adapted from the Winter Peach Pie recipe from
Peach tarts…. the one to the right is “barfing”. You can see where it overflowed into the pie-maker. They cooked just great, but were too juicy. I think the canned peaches need to be drained longer.
Rombauer’s Joy of Cooking. We need to find a way to dry the peaches more. They turned out more than a bit liquid, which led to one “barfing” on the towel.
Later in the week was eating up leftovers. Anja added some microgreens to the buttered wortes and we made a kind of sandwich mix out of about 1/3 of the pork roast.
Jane’s Medieval Kitchen was live. – Spit Roast Capon with Honey Roasted Carrots and Herb Sauce
The box of fabrics.
Sewing – Anja was working on the doll some more plus starting some patchwork. A local sewing type was getting rid of fabrics. She offered a ziploc of pieces for $5. Anja offered, “$20 for all?” What we got was a *huge* box of already cut squares, fat quarters, 1/2 fat quarters and some yardage, plus a bag of already cut pillowcases! The fabric ended up filling two banker boxes and taking up the space of a 3rd on the shelves!
Doll…. lotta doll. Anja kept braiding and braiding, finally finishing the braid on Saturday. It turned out to be 9 feet long, less the 9 inches or so that went on the baby earlier in the week. …and I started with 9 yards…
Braids
This was last Sunday. More braids for the doll (changed the color palette)
…and I got to here on Saturday.
Flipped so you can see it better.
Pulling the pin that holds the wad of braid.
Pulling the spreader pins
Pulling the working pins and getting them into the pincushion
Overhand knot at the end of the braid
Done
Binding a cut end
Cut ends bound and on a spool.
Baby (Thursday)
Swaddled and bound, face up.
Swaddled and bound, face down. Braid end at the back of the neck.
Doll Cap (Friday)
Back of head where it fastens.
Front, the triangle of fabric was stitched down and then flipped up over the dolls head.
…and gathered
Hair
Used a tattool to make a tassel
…which was tied to the neck cord (and stitched in place, later)
…and braided.
More next week!
Herb Bunch – Mostly the same tending, watering, harvesting this week.
Strawberries
This the oh-so-sad succulent of last winter, when it had maybe 4 rows of petals. Wow!
One of the figs, the tiny twig at bottom left as buds. The other things are weeds.
North Garden from the north.
Cardoons fruit/bud
Cardoons fruit/bud
Dandelion and celery at front
Angelica
Project Day – Anja was sewing and Loren plant tending, pretty much all day. Peggy was working on scrolls, but lost power and wasn’t able to accomplish much.
Recipes
Volker Bach posted another of his interesting recipes from period cookbooks last week. We didn’t get to try this one, yet.
A mock pear – 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.
Easy Traditional Jam Tarts Written by Elaine Lemm – Updated 05/14/20 (edited for our version)
Raspberry
Ingredients
Purchased pie crust
1 cup strawberry jam(or any fruit jam, or lemon curd) for 4.
Method
Let crusts come to room temperature or zap for 10 seconds at 30% power in the nuker.
Cut, using mini-pie large cutter.
Once pie-maker is hot, put 4 crusts into the pie-maker and press down with the press….gently.
Put 1/4 cup jam in each crust.
Use a fork to make sure it spreads all the way across the crust.
Repeat until all the pastry is used up—you can squish the pastry trimmings back together and re-roll as needed.
Bake in the pie maker for 12-15 minutes or until golden brown. Remove from the pie-maker and leave to cool completely. Yes, completely, or you’ll have burned fingers and mouths!
Crusts were a little overfilled, they sank in the middle
Tart of cheese and eggs
8 oz Cheshire cheese or similar (We used a savory tvarog)
2 eggs
2 oz butter
Method
Measure your cheese into a medium mixing bowl.
Zap the butter until melted. (I use a coffee mug for 30 seconds. )
Pour the butter over the cheese.
Use a fork to attempt to mix (it’s going to be frustrating….)
Add your egg and keep going. As it comes closer to room temp it will start to mix.
Let stand for 10 minutes, covered, and mix again. This time it ought to mix pretty well.
Prepare crusts and fill as in the Jam Tarts above.
At 10 minutes, check the center temp of one tart with a thermometer. It needs to be over 165F.
Close the pie maker up and let bake a little longer. If the crusts were still pale, maybe 5 minutes. If they were already browning, no more than two.
The centers should need appear liquid when you shake the pie-maker.
Remove pies. Let cool for 10 minutes before serving warm, or refrigerate and serve cold.
Take good fine paste and drive it as thin as you can. Then take cheese, pare it, mince it, and braye it in a morter with the yolks of Egs til it be like paste, then put it in a faire dish with clarified butter, and then put it abroade into your paste and cover it with a faire cut cover, and so bake it: that doon, serve it forth.
Brears, Peter – Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005.
Peach Tarts (recipe adapted from Rombauer’s Joy of Cooking) (makes 4)
Peach tarts…. the one to the right is “barfing”. They cooked just great, but were too juicy. I think the canned peaches need to be drained longer.
1 can of peach halves
4 prepared crusts for mini-pie maker
1 egg
2 TBSP flour
2/3 cup granulated sugar
1/3 cup melted butter
Method
Drain the peach halves, the drier the better. Pat them down with paper towels, even…..
Start the pie-maker heating.
Quickly whisk the rest of the ingredients together.
Once the pie maker is hot, put in the crusts and push down with the tool.
Center a 1/2 peach, face up, in each crust.
Pour 1/4 of the batter over each and close the pie maker. As you’re pouring put the batter directly into the center of the peach and let it ooze over the sides into the bottom. Trust me, it will. Pour slowly, so it can let bubbles out of the way.
Let bake for 12-15 minutes and check the crusts. If they’re dark brown, you’re done, if they’re pale, give it another 5 minutes.
Pull out of the pie maker to a pad of paper towel. Let cool, undisturbed, for at least 15 minutes before serving. Don’t just hand these to people, serve on a plate with a fork. They’re a little liquid….
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.
Total as a Household = 4053 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 8/16/20 & published 8/24/20 (C)M. Bartlett
Last updated 8/24/20
For some reason, your scribe’s been forgetting about some of the link sources that are usually getting quoted here, but now that there aren’t as many class links, I certainly had room for some.
Summer in a tourist town means that Anja and Loren and Sasha and Amy (to mention just a few of the
Lettuces, dandelion and sorrel
House members) are run off their feet. The heat in the Valley this week made it even more impressive, but we did have our potluck and made some progress on projects… some… not a lot….
This next week we’ll be eating up leftovers (those tarts are *good*, and so are the nibbly bits!) trying the peach tarts and the egg and cheese, tending plants (oh, way to much of that to do!) and trying to make more progress on projects (there’s 5 more inches of braid, today….)
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 – 8/16, 9/20
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
“Hundreds of 14th century gold, silver coins found near Kladruby monastery in Bohemia
The Museum of West Bohemia in Pilsen has announced that a treasure trove of hundreds of gold and silver coins from the 14th century were found in a forest near the Kladruby monastery in the Tachov region.
The museum will present the find to journalists on Wednesday, a spokesperson said. An unnamed man found the coins in March when walking through the forest in Stříbrsko. A gold coin and several silver ones were exposed after being dug up by wild pigs, the museum spokesperson said.
Among the coins are gold ducats bearing the image of Charles IV, Albrecht of Austria, Rupert of the Palatinate, and from the Hanseatic city of Lübeck, and silver groschen of Wenceslas II, John of Luxembourg and Charles IV. The trove was likely buried in the late 1370s.”
Classes – People must be getting tired, there aren’t nearly as many new classes as there’ve been!
See Something, Do Something, for Bystander Intervention training by Baroness Genevieve Choue
Not sure that this one is coming through. It’s the Sisters Interview with Hlutwige. Let me know if the link fails, please?
Early Week – Not a lot was going on. Some foods got purchased for potluck dishes, a little sewing happened, finding materials… that sort of thing.
Cookery – Volker Bach posted another of his interesting recipes from period cookbooks (A mock pear, next week) and Anja decided she had to try it. Mostly the week was too crazy to do much and then the weekend turned hot. Loren finally pulled out the pork roast Saturday afternoon for us to crock-pot overnight.
We went to strain the limoncello and found out, after it was already straining, that we had one more step and another month before we could! Oops…. so it went right back in the jar. Kummel was next on the list. The kummel got started. Lemon curd was next, but didn’t happen. The pork roast cooked overnight and then there was a frenzy on Sunday. More on that below.
Sewing – More braiding happened and bits and pieces of doll stuff, plus Anja was putting together kits from some of her blackwork business. A small toy, that will get finished next week because we still need a safe “jingle” to put inside it, also got stitched and the other pattern for a sample pouch got started. Pix below
Sundials, etc. – Bone needle, pix below.
Herb Bunch – Watering and tending during the week, plus making some starts for a friend who wants some. We have a bunch of things that need dividing, too.
Project Day – We started with getting the roast out of the crock pot and then Anja worked on the butr’d wortes, but had to trade places with Loren so he could do some cleanup. In between cooking things were some work on another bone needle and some embroidery.
Peggy posted that she’s working on dragons and, “been working on scrolls for my Barony and Kingdom. Printed out the picture of those taxidermy fencing frogs….they will become a rapier scroll😁” She’s referring to the frogs in the misc pix below! This pic is some of her dragons. …and then Anja and Loren’s projects, other than food.
Peggy’s sketch
Peggy’s dragons
Loren’s newest needle
Scissor bob
This was last Sunday. More braids for the doll (changed the color palette)
Toy
Potluck
We ate at 5, starting with the nibbles, and then had the main course around 6:30. We didn’t start the tarts until it cooled off a bit, so we ended up eating those at around midnight. We were going to do another batch of a cheese and egg tart, but decided to put those off until Monday.
Pork roast before slicing
Onions and drippings.
Saving the broth from the wortes in with the pork broth for soup.
Take the peas and “nuke” them in your broth. In my microwave it takes about 3 minutes.
Chop your onion and worts while that’s going.
Strain the peas out of the broth and add your worts. Cook for 5 minutes. (They may need longer to cook to your taste.)
Strain the worts. (Save the broth for soup.)
Crush the peas with a spoon. Add a little of the broth to make them into a kind of sauce and stir them into the worts.
Top with butter and serve hot. You can reheat in the nuker, but do it 1 minute at a time, so you don’t burn it. Or you can keep them in some kind of a warmer, if you have one. They hold really well for several hours.
Note – “Wortes” means herbs and “what ya got”. Go pick over your garden and rummage in the fridge. This time I had frozen spinach, cabbage & carrots from a coleslaw mix, a few sprigs each of thyme, oregano, parsley and chives, green onions (chopped from tip to root), sorrel, lettuces that were going to seed, etc.
.ij. Lange Wortes de pesoun.—Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl þey breste, an þanne take hem vppe of þe potte, an put hem with brothe yn a-noþer potte, and lete hem kele; þan draw hem þorw a straynowre in-to a fayre potte, an þan take oynonys, and screde hem in to or þre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to þe oynonys in þe potte, to þe drawyd pesyn; an let hem boyle tyl þey ben tendyr; an þanne tak fayre oyle and frye hem, or ellys sum fresche broþe of sum maner fresche fysshe, an caste þer-to, an Safron, an salt a quantyte, and serue it forth.
Lettuces, dandelion and sorrel
Peas being crushed
Added lettuces and sorrel to cabbage
Onion
Spring onion and more sorrel
Added those
Cooked before draining
Drained and butter added
Bottom right is the wortes with the butter melted.
Almond Tarts – Anja’s version – Not as happy with these as I had hoped. They’re a light, delicate flavor, but I was looking for something with more of an attitude. We’ll get some more ingredients and try ’em again. It made 15 tarts.
4 eggs
½ cup sugar
2 cups cream
1 tsp extract (I’m going to get some almond extract for the next batch)
4 TBSP almond flour, try 6?
Nutmeg
Rosewater
Sugar
prepared crusts
Method
Mix eggs, sugar, cream extract and almond flour together.
Drop crusts into mini pie maker.
Fill cups ½ full
Top with nutmeg, rosewater and/or sugar when the tarts are starting to firm up.
Raspberry Tarts – Just fill 3/4 full and bake. They don’t need a top crust. Makes 8
prepared crusts
Can raspberry pie filling.
Crusts
Almond
Raspberry
Miscellaneous pix
Vestia Antonia Aurelia – Where is the kaboom?
There should be an Earth-shattering KABOOM…
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.
Total as a Household = 4053 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 8/9/20 & published 8/17/20 (C)M. Bartlett
Last updated 8/17/20
Having Anja down sick does slow things down. She did a lot of sewing this week, but that’s most of it, other than Loren helping out with cookery and plant tending.
Tamra Pryor (Claire o’Tarran….although I’m not certain on the spelling….) asked to join the House this week. We did have a virtual project day. So far’s I can tell, Anja and Loren were it.
Doll skirt in place (from the back)
This coming week is another project day, but also our monthly Virtual Potluck. Anything you do during the week is fair game. Dress up with some food. Plate something. Make a period dish. Whatever you feel like! …but get a picture and post it!
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!
North garden
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 – 8/16, 9/20
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Classes – Not as many this week, since Pennsic was taking up a lot of folks time….but those are all going away, so I didn’t post any here.
Online Class: Woodworking 101 with HL Alasdair Part 3 – Gokstad Bed
Online Class: Cartography in the SCA with Sir Seumas mac Brehon
Early Week – A bunch of mundane sewing happened and a lot of feast gear got found and put where it belongs.
Cookery – Potato, garlic and mushroom soup (OoP, but just barely, first mention 1607) got done Tuesday evening and a tvarog started. Thursday evening the tvarog got cooked and put by. Dehydrating watermelon happened from Saturday into Sunday. Girdle cakes were supper with added bacon and onion.
Sewing – A couple of mundane baby books and a romper were first up this week on the machine and the doll petticoat. A few stitches got done on various samplers and such.
You can see why I have to re-do the pattern.
Baby book
Braiding (4-ply sennit)
Rights over lefts
Twist the middle
Pin and tighten
Pieces in progress
Doll skirt in place (from the back)
Apron – Those are tiny stitches. Hems are less than 1/16″.
Herb Bunch – We managed to harvest the fennel blossoms for sausage, but they were awfully buggy, so we washed them in vinegar, first, and then set them aside. Herbs that were dried were sorted and stored and a few more hung for drying on Tuesday and Thursday. Plant tending went on on Friday and Saturday.
Fennel
Blossoms, closer
North garden
Big tub, yes those are potatoes and a dandelion
Onions
Mint
Project Day – Anja started working on plants outside, but got driven in by the wind. Loren worked in back on dishes and cleaning the table, then she went in back and messed it up again, making girdle cakes for supper. These were barley and chickpea flour. Pictures are all up above.
Recipes
Potato Garlic and Mushroom soup – I found a reference in a letter from 1607 to this soup. This is my version, but with the same ingredients.
2 cups beef broth (original said “broth”)
¼ cup of frozen minced garlic (original was “garlic”)
½ Tsp ground caraway (“spice”)
1 tsp mustard seed (“spice”)
¼ cup dried, ground mushroom (“mushrooms”)
3 cups frozen, diced potatoes (spanish “tuber”)
1 medium onion
Salt, if needed (not listed, but in everything)
Black pepper (not listed in the original, but common), but I used 1 tsp dried horseradish instead.
Cream (optional, not in the original, add 2 TBSP to each serving of warmed soup, if used)
Method
Start the broth warming and add garlic, caraway, mustard and mushroom.
Dice onion and add.
Once it’s boiling start adding potatoes, ½ cup at a time. Wait until it re-boils to add the next.
When the potatoes are all in, turn the heat down to simmer and let cook for 30 minutes to an hour.
Serve hot, adding cream if you wish to each serving.
Miscellaneous pix
Darby la Clair got her gift exchange stuff and took a picture! This is the stuff we send out in June.
Very little happened with your scribe being down sick all week, there are lots of links, but little of ours to show. We did manage to find all the links for the 3rd season of the Fires of Guedelon and there are lots of class and cookery vids. The link to the Bomticc Tapestry is with a couple photos of specific years and there are more links!
Bone needels
We’re hoping for better this week, plus Anja is starting a page of largesse pix to showcase a lot of what we’ve done over the years.
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!
Embroidery for kiss-lock pouch
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 – 8/16, 9/20
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
How to make a medieval style Bow Rack (Longbow DIY Archery)
ELIZABETH WOODVILLE PART 1: Making a 15th Century Queen Gown
ELIZABETH WOODVILLE PART 2: Making a 15th Century Queen Hat (Hennin)
MEDIEVAL GRWM: Becoming Elizabethan Woodville | 15th century Queen of England
MAKING A WEIRD MEDIEVAL DRESS WITH EYES | Allegorical Holy Grail Quest Dress Part 2: Sewing Vlog
Early Week – Not a lot happening with Anja still down sick.
Cookery – Other than eating up various bits and pieces that were previously cooked, the only thing we made this week was a beer/cheese soup.
Beer/Cheese soup
It was based on a Townsend’s recipe, the first one in the video links below this. Pretty much we just replaced water with 2/3 beef broth and 1/3 beer. This one is *really* simple! It turned out a bit stickier than we expected, but really tasty. The beef we used didn’t have quite enough oomph for the soup, just adding a bare hint of flavor. I think next time I want to use something like Rogue’s Dead Guy Ale or Shakespeare Stout. (recipe below)
Leftovers Monday morning. – You can really taste the beer in this, now the next day, and re-heating in the microwave worked beautifully. I think it’s the breadcrumbs that make it not possible for the cheese to become just a hard lump. Tasty! …and yeah, I would recommend letting it sit overnight for things to blend.
Bread-thickened soups show up in late period (brewet from the French feast!)
A Medieval Breakfast
Recipe 28 – Pottage Of Turnips
29 – My Lord’s Feast
30 – Valencye
Sewing – The kiss-lock pouch trial run finally got finished late Wednesday night. The thread kept breaking, which was really frustrating. It turned out that the pattern was about 1/2 an inch shy of fitting perfectly, so it looks like another trial run coming. The embroidery can get started, though. The rest of the week was the edge stitching on that table runner and working on the doll.( Pix in Project Day)
Sundials, etc. – Loren got a little time in on some needles on Sunday. (Pix in Project Day)
Project Day – Was just Loren working on needles, and Anja sewing.
Ragdoll
Ragdoll
Bone needels
Embroidery for kiss-lock pouch
Runner (edge stitching progress and a mistake)
Recipes
Beer/Cheese soup as of 8/2/20
2 cups of beef broth
1 cup strong beer
1/2 an onion
1 cup bread crumbs
2-3 cups of shredded cheddar
Method
Set the broth to heat.
Chop the onion and add.
When it boils, turn off the heat.
Add the breadcrumbs, sprinkling over the top while stirring. If you dump it in, it will get lumpy and you’ll have to stir a lot to break up the lumps.
Add the cheese, a small handful at a time, still stirring.
Stir until the cheese finishes melting and serve.
Miscellaneous pix
G.R.H. Routiers
· 19 hrs ·
MINT
#routiersGotujzKrasnalem
It comes from the Mediterranean. She was known in antiquity, especially the Romans who disseminated it across Europe.
In the Middle Ages, red mint meat, such as beef or lamb was eager. It was also willingly added to herbal sauces.
In medicine, mint infusions were given to people suffering from stomach pain. Crushed mint leaves were rubbed into the gums to protect against inflammation.
More about spices on our blog: https://grhroutiers.wixsite.com/blog/post/przyprawy-stosowane-w-%C5%9Bredniowieczu
—–
Tacuinum Sanitatis XIV century.
From the Bomticc Tapestry – https://carrotkhan.webs.com/?fbclid=IwAR3BGDSJgyNaP3kUQ5FtYbr8Fff7968XVpBvxjteoPv1G6HH_hfTn3t_dVk – The Midrealm dragon’s last son – Northshield is raised to principality. Dafydd ap Gwalchmai the first prince, Gwyneth Felton his princess.
Beholden to An Tir, the Principality of the Summits was raised up, Lawrence of the Marsh the first prince, Miriam de Xaintrailles his princess.
Quad War began this year in the Crown Principality of Avacal, located in the Kingdom of An Tir. Originally, the Quad war began as a heavy fighting contest between the shires of the Crown Principality, as symbolized by Avacal personified, and it’s three Baronies, that of the Barony of Borealis, the Barony of Montengarde, and the Barony of Myrgan Wood. After Avacal was a Principality in its own right, the Prince of Avacal fought on the side of the shires against the Barons.
From the Bomticc Tapestry – https://carrotkhan.webs.com/?fbclid=IwAR3BGDSJgyNaP3kUQ5FtYbr8Fff7968XVpBvxjteoPv1G6HH_hfTn3t_dVk – Because this panel was created in advance of the 50th Anniversary date of May 1st, 2015, the images here are predicting events to happen in the Golden Year rather than recording events that have already happened.
On the first day of the new Society year, the Principality of Avacal will break with their parent kingdom of An Tir and start a new royal lineage. As there is no way to predict whether the champion of that tourney will be a man or woman, the thrones are depicted empty, waiting for their rightful occupants. (ed. note – the first crown tourney was won by Sir Albrecht von Rugen for the Lady Nasheeta Al-Rakkasa Machiavelli)
Also to take place on the start of the new year, kingdoms may choose to elevate deserving candidate to the newly formed Masters of Defense, a peerage to honor those gentles skilled in rapier fighting. No single kingdom can elevate more than three candidates at the start of the year, represented by the three rapier fighters in attendance around Avacal’s thrones. There is no telling who will be the first to be inducted into this newest peerage, with a likelihood that the Grand Master could very well be a woman. With that in mind, the visage a woman fencer from history, the Princess of Eboli, was un-apologetically borrowed for the alleged tale that she had lost an eye in a fencing duel. It seemed fitting tribute to the ladies of the list.
The Society – birthed in a humble backyard party of friends – has achieved fifty years of glorious Dreaming. May we all be granted fifty more.
Some weeks just go sideways! That’s what happened with this week’s newsletter, sorry for the skimpiness. Your Scribe has come down with… something… who knows what, but didn’t have enough energy after Friday to do anything. We figured it was smarter to get a report out with an apology than to let it wait until next week!
Yes, there’s a basket under that.
The East Kingdom Gazette’s obituary for Edward Zifram is right at the beginning of the report, then classes, lots of food links, some sewing projects and some good funnies!
So this coming week will probably be the usual for Plague Times. There are lots of classes in the Pennsic List…. recordings of most from the weekend and each day will have new ones. Virtual Realm Project Day on Sunday again.
For rag dolls of various ethnicity (there’s black in the upper right hand corner)
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
Progress on Sunday
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 – 8/16, 9/20
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Viscount Edward Zifran of Gendy. Photo courtesy of Duchess Dagmar Halvdan
Viscount Edward Zifran of Gendy, 103rd Knight of the Society and 7th Tyger of the East, passed away on July 15th, following a stroke.
Edward’s impact on the Society as a whole cannot be overstated, and yet that impact was achieved largely by building individual relationships. A quiet and thoughtful man, self-conscious and humble, he could say a great deal with just a simple nod.
In his own SCA biography, he wrote, “He has spent the last thirty years or so, trying to be the best knight he can, sometimes succeeding but usually failing. He tries to live by a very simple code:
Edward (top left) with Viscount Elrond Blacksabre and Viscountess Gilrean of Regen. Photo via Facebook courtesy of Wyn Drofsnam
My life for my King My soul for my god My heart for my Lady And my Honor for myself”
Already legendary when he moved to the East, Sir Edward began his SCA career in Anno Societatis 8 or so, in the Barony of Madrone, in what was then the principality of An Tir in the West Kingdom. He was given an Award of Arms by King William of Hoghton I and Queen Donna I of the West in AS 9, and was quickly thereafter recognized for his prowess in the list. He was made a companion of the Order of Chivalry on June 21, AS 10 by King Andrew II and Queen Patrice I of the West. The following year he prevailed in combat to become the sixth Prince of An Tir, reigning with Fiona di Varanus. He was made a Viscount by Elrond and Gilraen on January 3, AS 10. Subsequently, he reigned as Prince of An Tir thrice more – in AS 11 and 12 with Alma Tea av den Telmark, and in AS 14 with Dorthea of the Dunes. While in An Tir, he was the Founding Seneschal of the Shire (now Canton) of Entice, the Shire (now Canton) of Xerophil, and the Shire of Shittimwoode (now the Shire of Thornwold, first Shire of An Tir), where Sir Edward’s Tournament is still held annually in his honor. He is still known in An Tir as one of the leaders of the “An Tir Rebellion” which eventually led to An Tir gaining Kingdom status.
Viscount Edward on the field at Pennsic. Photo courtesy of James Palumbo
Mistress Elizabeth Talbot, his former wife and longtime friend, recalls, “Ed discovered the SCA on the west coast around the age of 19 or 20. This game gave Ed many things his childhood had not. It gave him a place to belong, a voice and a (rattan) sword to fight for excellence and fairness, aspirations to art and beauty in life, and something greater than himself to serve. He poured his heart into those callings. In order for Ed to be at ease with the world, he needed to be in fealty to his king and queen, and to serve his kingdom and her people.
“Without his oath of fealty to his monarchs, Ed felt naked. One summer the Northern Masters of the East played a game with the Queen where she took their knight’s belts from them in a prank and they had to sing or do some service to get their belts back. The Queen teasingly took Ed’s as well, but for Ed, his belt was essential to his sense of being. He was anxious and miserable until she put it back on him with an apology, a week later.
“When I asked Ed what he meant by the world ‘chivalry’, he replied, ‘giving your opponent every opportunity to beat you.’ Fairness was everything to him.”
As befits a most gentle and accomplished Knight, he was also a poet and artisan of some renown. His first Society recognition was as the Bard of the Barony of Madrone in AS 8, and he was recognized for his skill with needlepoint and canvas work as a Companion of the Order of the Laurel in what was now the Kingdom of An Tir on June 26th, AS 18.
By the following year, Viscount Edward had moved to the East, where he quickly became a fixture at the Union Square fighter practice in Østgardr, donning armor and fighting bouts in the middle of Manhattan, where he helped teach several generations of SCA fighters.
He also began using his extraordinary organizational talents for the running of the Kingdom, and, eventually, the SCA, Inc. He served as a member of the SCA Board of Directors from 1994 – 1995, and was President and Chairman of the SCA, Inc from 1995 – 1998. In AS 24, he was named a Companion of the Order of the Pelican by Morguhn III and Maurya for his service to the Society. From 2005 to 2009 he served as East Kingdom Seneschal, where he helped to implement Kingdom policies that led to broad and long-lasting improvements for the Society as a whole, and after his term ended he continued to act as a beloved mentor to many of the Seneschals who served after him.
Viscount Edward, the man in red. Photo courtesy of Duchess Dagmar Halvdan
Former East Kingdom Seneschal, Baroness Hedewigis Ockenfüßin, OP, recalls “Before I became East Kingdom Seneschal, I spoke with several who had held the position before, including Ed. His confidence in me, and his assurance that I could contact him at any time, convinced me to take the position.
“He was invariably the first one to whom I would turn when I needed to talk out a particularly sticky issue. Not only did he have encyclopedic knowledge of EK Law, Corpora, and all manner of policies and procedures, he had institutional knowledge that came not from longevity, but from a love for our game. It is said that every rule has a name, and Ed usually knew that name.
“Listening patiently, inserting the occasional ‘mmhmm’ (or replying with *nods* if the discussion were happening via text), he would occasionally ask a question, but he would never tell me what to do. Using him as a sounding board enabled me to reach a supportable position with confidence.
“Ed was a true Peer in every sense of the word. Walking the line between ‘game side’ and ‘business side’ is not easy, but he had it mastered. I miss his hugs, his wit, his humility, his grace, his voice, his smile. He left the world a better place.”
Even with all his other roles, it is through his work at Pennsic that many throughout the Known World knew him best. In a golf cart or behind a table, red hat on his head, cigarette in his mouth and coffee in hand, he worked tirelessly for decades to keep Pennsic running. Over the years, he held a wide variety of Pennsic staff positions, including running the motor pool, acting as media liaison, and serving as Pennsic Exchequer. He was Lord Mayor of Pennsic only twice, for Pennsic 33 and again for Pennsic 45, but during the years between one of the most important roles he held was as an integral part of the land staff, starting at Pennsic 15, where he helped to codify and build the current “land grab” process. He often was one of the first staff members at Pennsic, arriving in late June or early July, and over the years he built close relationships with the Cooper family and the Cooper’s Lake staff.
Viscount Edward hard at work. Photo courtesy Duchess Dagmar Halvdan
“He used this sense of right and wrong to serve on the SCA’s Board of Directors and to work with both the Coopers and several kingdoms’ worth of autocrats and royalty on Pennsic,” Mistress Elizabeth Talbot continues. “He was determined that land allotment would be fair for every attendee, no matter how exalted the titles of the person in front of him. He helped write the rules for the current system, back when the Coopers first decreed a set beginning point to Pennsic, so they weren’t stumbling across the regulars six weeks before the fighting began. With all that, he always set his own tent in the boggiest part of Østgardr’s encampment, until I convinced him we needed a camp roomy enough for our retainers and friends.
“I once watched him agonize for days over Pennsic monies that he had dutifully collected for the Pennsic party. He’d done so well busking that there was a surfeit. He was frantic when his monarchs breezily told him, ‘oh we’ll just take the rest for our travel fund’, because that wasn’t what he’d told the givers they were donating to. Pennsic entertainments were for everyone, but a travel fund was a personal use. He put on his coronet and chain, and explained to them why that wasn’t fair.
“Because he was known for this impartiality, monarchs, Coopers, and populace alike trusted him. This trust was why Ed and I found ourselves given temporary status as Regent and Regentess of the Midrealm one Pennsic, in order to get a reclusive Midrealmer, known for avoiding courts and royalty, a service award he richly deserved. Because Frog would answer Ed’s call on the walkie talkie, but no one else’s.
After we began dating, I would hear snippets of his outrageous past behavior, like declaring An Tir independent of the West, or getting tied to a tree with ribbons by all of his women friends. Or taking up needle arts as a way to meet all the women sitting together stitching. Tales of his fighting prowess were also everywhere. By the time we married, he had given up fighting mostly. He had begun to suffer physically from his mundane work. Ed rarely talked about those past adventures. He was fiercely focused on the present and the future. He grew to enjoy the project planning more, particularly Pennsic planning, and his service as a member of the Board of Directors. His sharp, focused grasp of legal and financial concepts contributed to the security of Pennsic and the Society at large for all of us. Pennsic is also how most of his friends knew him. It will always be His Place.”
Duchess Dagmar Halvdan, OP, of the Middle Kingdom, Mayor of Pennsic 48, shares “He was my friend and a core of my Pennsic. And now with us not gathering together there this year, there is a coming to terms that Ed will be some combination of eternally there and yet not physically present when we next arrive.
“There will be many things different next year but for me there will still be the paint cart. Ed ‘interviewed’ me for the position (aka told me to listen to the metal detector and go find the pins that serve to mark Pennsic blocks and roads). Over the last few years as I assumed more and more of it, I would resort to calling ‘he who knows all’ only after my own long fruitless search for a particular pin. After a few minutes and a successful ping from the metal detector indicating the location of the long-sought-after pin he would smile. Then he would slightly tilt his head, and quietly radiate the message ‘Did you see that magic I did? See and be amazed ,… you too someday will do this magic.’ And suggest we both needed coffee.
“He would often ask new volunteers, ‘When do you want to be Mayor of Pennsic?’ for in his world everyone had magic to bring and it was merely a matter of getting the timing right. Ed, you see, made you believe in magic. So in the spirit of that memory – pour a cup of coffee and see what it inspires and figure out what magic you are planning.”
The magic that Ed made was recognized in more ways than we can list here and by many Kingdoms. He was a Baron of the Court of AEthelmearc, of Atlantia, and of the East. He held an Augmentation of Arms from both AEthelmearc and the East, and was made a member of the Order of the Dragon’s Heart of the Middle Kingdom, despite never having been a subject of that Crown. In AS 41, Griffyth and Aikaterine named him the seventh Tyger of the East.
Mistress Katherine Barr, also a former East Kingdom Seneschal and Edward’s long-time friend recalls, “Viscount Sir Edward was a legend, yet Ed was one of the most humble men you could meet.
Ed in casual conversation, outside his trailer at Pennsic. Photo courtesy of Duchess Dagmar Halvdan
“When Edward was made a Tyger of the East, he called me shortly after. His first words were to the effect of ‘Katherine, what the **** am I doing in this Order?’ As for many of us, it was awe-inspiring to him to be made a part of an Order composed of those considered to be pillars of the Kingdom. He truly couldn’t comprehend that he belonged in that group of people. That was Ed.
“Ed was my mentor, my hero, and my friend. Like he did with so many others, he helped shape me into the person I am, both within and outside of the SCA. I will miss him dearly.”
“Ed spent most of his life looking for a family to belong to,” Elizabeth Talbot concludes. “It is beautiful that, in trying to find room for himself in one, he made so many for the people around him, always with his big heart, extravagant gestures, and dry humor at their centers. It still seems unreal to me that he could be gone, because he was timeless and eternal. I sat by his bedside and I still can’t bring his passing into focus.”
“And upon the 8th day, the Lord looked upon what he had created and said: ‘I need someone to keep everyone in line’, and so he created Ed. ‘I need someone to poke, to prod, to guide, to grumble and bitch, to find the flaws, and to remind people of the proper ways…’ so he created Ed. ‘I need a honorable warrior with chicken legs and scraggly beard, and a wisdom of the ages’… so he created Ed. ‘I need a wizard in red, with fire in his veins and smoke in his lungs’.. so he created Ed. ‘I need a wise soul, bathed in chivalry, to lead and advise, to care and discipline, to work and entertain, to bring respect and laughter to the world, to show that service is life and life is service,… and to drink all the coffee’.. so he created Ed…” — Master Tommaso Valeriano
In lieu of flowers it is requested that donations be made to the Portersville Food Pantry or to your local food bank in Ed’s name (Edward Morrill). Childhood hunger and food insecurity was a concern for Ed.
At this time, the family is planning to hold a memorial at Pennsic next year. Details will be forthcoming.
The East Kingdom Gazette wishes to thank Mistress Katherine Barr, Mistress Elizabeth Talbot, Baroness Hedewigis Ockenfüßin, OP, Duchess Dagmar Halvdan, OP, Lord Brandr Aronsson, and Mistress Alidreda de Tamworth for their very great generosity and assistance in writing this article.
Medieval Mayhem – How to make a stand for Medieval Armour
Early Week – We chowed on leftovers on Monday: tarts for breakfast, bread, pickles, cacik, cheese and pickled eggs for lunch, soup and pork and carrots for supper. Of course, there were a lot of dishes to do, but the dishwasher is making life *so* much easier! The last of the pork, cacik and carrots got eaten on Friday, what didn’t go into a soup and we had pickled eggs, pickled mushrooms and garlic cheese with it for supper. That soup was boxed up that night and frozen.
Cookery – Of all the things…. I *knew* I had some almond meal! I found it Monday evening in a tote with a bag of flour. It never went on the shelf, but into the back. <sigh> On Tuesday we popped open the garlic cheese and sampled. It’s not quite done, but good and garlicky!
Janes Medieval Kitchen – Recipe 27 – Bursewes (pork fritters) – Finely chopped pork with onion and herbs coated in batter and fried
Janes Medieval Kitchen – Recipe 26 Eel Pie – This video shows how to make an Eel Pie. Medieval recipes tend not to include specific instructions so for this dish I have experimented and split the pie into 3 different ways of cooking the eel. 1. pre cooked and removed from bone, 2. raw removed from bone and 3. raw on the bone. Will be interesting to see how it turns out.
Historical Italian Cooking – Isicia Marina – Ancient Roman Shrimp Cakes and Cucumber Salad – Today we prepare two ancient Roman recipes perfect for summer: a fresh cucumber salad with shrimp cakes, called isicia marina. A quick and flavorful main dish with seafood and vegetables, with the typical Mediterranean aromas that characterize ancient Roman cuisine.
Sewing – Got the pouch bottom re-cut on Monday. I also started an “ethnic traditional” rag doll that’s rolled and tied, rather than sewn. Clothes will be sewn.
Photo from SCA TOys group
This is a rag… stained, full of holes
About to tear the main fabric
Two large pieces
Rolling the body
Tying
Rolling arms
Tying
Body and arms
Forming
Ok, that’s tied…. hmmm… I think I’m going to re-do it, the neck knot is too far down.
Progress 7/23 – She’s going to get a petticoat and skirt, over a tunic, a headscarf with temple rings, a swaddled baby (that’s why the overlong arms) and maybe an embroidered or trimmed apron!
Much better…..
For rag dolls of various ethnicity (there’s black in the upper right hand corner)
Well THOSE swatches aren’t big enough! Ok, make a downsized pattern.
Herb Bunch – Harvested sweet grass, garlic and potatoes on Monday. We have a nice big chunk of beeswax that showed up over the weekend. Candles/threadwaxers/wood butter coming….
On Wednesday Anja went out to get some crocosmia dug out of the planters for a local lady who was looking for some. Every handful pulled was 20-50 bulbs! Tiny, but they grow fast. We left some big holes in the stand, but you can’t really tell from the parking lot. …and there were bulbs left *under* the ones pulled up! Anja filled the harvesting basket…. overfilled. Loren got the stuff into paper sacks, so that my basket won’t walk.
More harvesting on Friday and a lot of tending.
Yes, there’s a basket under that.
The holes
Project Day – Didn’t really happen at the shop. Anja is sick.
From the Virtual Project Day
Cynthia Ley – Hope you feel much better soon. Time to ponder things Anglo-Saxon?
~ MaryAnne Anja Bues Bartlett – Yups. (Arlys sent a book on Anglo-Saxon Foods)
Amy DeWilde – Made one extra lucet cord in black this am. I actually have a Sunday off.
Peggy Vlach – Probably won’t be working on projects today, but I did watch two of the Pennsic classes.
Cynthia Ley – One of my proteges came over and we went to Moonshadow, where we visited and shopped, and it felt wonderful!
Miscellaneous pix
Making cheese, from “Libro de Componere Herbe et Fructia”, a 15th-century manuscript
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.
Total as a Household = 4053 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 7/19/20 & published 7/27/20 (C)M. Bartlett
Last updated 7/27/20
Oh, we’re getting tired! It’s tourist season on the Coast and Loren and Anja are wearing a little thin. Projects are moving more and more slowly because of it. Despite that we had a good “Virtual Potluck” with some fun and tasty foods being served, including Peggy’s “Farts of Portingale”. 🙂
This week should give us a little more project time, which is good because the plants are getting neglected.
Strawberries
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
Fig trees
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Virtual Potluck – 8/16
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Early Week – Anja was trying to get the potluck foods 2018-20 page finished. It got published Thursday evening, and the older page 2014-17 got updated later that night. There’s more to be done on these.
Coffee, biscuit, butter and lemon curd
Cookery – During the early part of the week we were really enjoying the lemon curd. Loren made bread rolls on Monday and we bought a loaf from the day-old shelf on Tuesday to have it on. We also picked up a couple of the pork tenderloins that we’re been enjoying over the last year (they were a BOGO) one went in the freezer and one went into a crockpot with the last of the Sauce Bob and a little wine that night. Pickled eggs and Cacik happened during the week. On Thursday the carrots got done. We had found some rainbow carrots and mixed those 1/2 and 1/2 with orange. The rest of the orange carrots went into a pasta salad. It wasn’t until Sunday that we actually managed to get the tarts done, and since the almond meal was AWOL they became egg custard tarts.
Dame Yseult posted on Facebook
Interesting note about the “diet of medieval peasants.” The time/place in question is West Cotton in Suffolk, England, from 950 CE through the mid 15th century. The investigators assessed “123 potsherds from 73 reconstructed vessels…They found that 60% of the containers had held meat from cattle and sheep, while a quarter of the pots had probably been used solely for dairy products such as butter and cheese. In many of the pots, biomarkers for leafy vegetables – particularly cabbage and leek – were also identified alongside the meat residues, suggesting that these vessels were used to cook stews or pottages.”
In addition, “This analysis found that most of [the remains] came from domesticated animals – mainly sheep, cattle, and pigs – while relatively few came from fish or game. Interestingly, despite pig remains being well represented among the faunal assemblage, only 10% of the vessels appear to have been used to cook pork. This might suggest that pigs were more commonly roasted whole on spits rather than stewed in pots.”
The conclusion the investigators came to was that “the diet of medieval peasants was quite different from that of their higher-status counterparts, subsisting more on dairy products and on meat and vegetable stews than on fish or game.” – From the magazine Current Archaeology, Issue 353, August 2019.
Sewing – Almost nothing this week, other than a few stitches at a time on the kiss-lock pouch.
Bottom Seam, right hand side
Turned right side out – Going to have to recut the bottom of the lining. It’s too long.
Fig
Herb Bunch – There are times when I really wonder about people. You know the little fig tree that we’ve been getting pictures of since we planted it in March? Yes, this tree. >>>>>>
Someone stole it, pot and all, in the early week. Anja was heartbroken. …but the fellow who sold it to her in the first place brought her *five* new starts! …and then on Thursday another person brought several *more* starts!
Some are sitting, waiting to be a little tougher before planting. One set went into a pot, but they’re dealing with transplant shock.
The 5 starts
The triple start
planted
Project Day – Was a little scrambled. We pecked at projects all day, but had steady customers until 4, so we were taking turns. Same projects as there’ve been.
From the Virtual Project Day
Peggy Vlach Took apart a silk ‘prom’ dress today to repurpose into trim and silk bags. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Cynthia Ley embroidery embroidery embroidery…..and a nap.
“Peggy – Okay….it’s been an hour and nobody has asked….It is angel hair pasta with herbs and….Farts of Portingale.
A – Oh, cool! You made them! How did they taste? I was still cooking up until a few minutes ago.
Peggy – Actually pretty good. I cut back on the cloves a bit so it wouldn’t be as overpowering. And I will need to chop the dates a little finer. My son said he would eat them again, so there you go.”
Peggy – “Some comments on making Farts of Portingale…..When I make it again I will see if the meat department can grind it for me, that was the only way I could ‘mince’ it good enough to make meatballs out of it and my grinder doesn’t work that well any more. I cut back on the powdered cloves so they would not be ‘overpowering’ but it could use a bit more than I put in, also more salt and pepper (to taste). I will need to chop the dates finer. I made sure my beef stock was at least 200 degrees and obviously bubbling/simmering before I dropped the meatballs in to cook. When you first drop them in, they will sit on the bottom of the pot, but by the time 7 minutes is up, they will be sort of floating.”
Cooking Dinner
Dinner is served
Photo from the original site.
Loren and I had our potluck kindof inside out. We started with the grapes, then the tarts.
Custard, Nutmeg and Crusts
Crusts in the pie maker
Filled
Baking
Homemade vanilla extract
Batch one
Batch two
Batch 3
Loren’s first tart
Eventually we had soup (I did, anyway) and then the main dishes (you can see our plates below. Finally we got around to the nibbles and such!
Potluck Menu
Starters top row l-r – Membrillo, Lemon Curd, Green Olives, Black Bean Pickle, Beer and Olive Bread. 2nd row – Potted Cheese, Garlic butter, Blueberry Jam, Mixed Veg Pickle Bottom row – Black Olives, Pickled Mushrooms, White Bean Pickle
Starters
Bread
Lemon Curd
Blueberry Jam
Membrillo
Black bean pickle
White bean pickle
Garlic Butter
Potted Cheese
Fig & Honey spread
Pickled Mushrooms
Pickled eggs
Mixed veg pickle
Soup/Pottage – A “scraped icebox” soup, started from a pork broth with ham, cabbage, celery, carrots and other vegetables.
Main
Pork in Sauce Bob
Carrots in butter sauce
Cacik
Soup
Rainbow carrots in butter sauce, Pork Roast in Sauce Bob, Cacik
Loren’s and my plates. It took me 3 hours to finish mine…..
Tarts and Grapes
Afters
Egg custard tarts
Grapes
Comfits
Recipes
Classic English Egg Custard Tart Recipe adapted – Written by Elaine Lemm – Adapted by Anja on 7/19/20
Yield: Makes 16 mini pies
Ingredients
3 commercial pie crusts
4 eggs (muddled)
1/3 cup sugar
1 ¾ cups heavy cream
¾ cup water
1/4 teaspoon vanilla extract
1 teaspoon whole nutmeg, freshly grated
Steps to Make It
Roll and cut mini-crusts.
In a large bowl beat the eggs and egg yolks lightly with the sugar.
Warm the cream 1 minute at a time in the nuker for 3 minutes, then pour the beaten eggs into the cream, stirring constantly. Be careful not to overheat the cream, or it will curdle the eggs.
Heat the mixture, 1 minute at a time in the nuker for another 3 minutes.
Add the vanilla extract if you are using it and mix well.
Heat up pie maker.
Put in crusts.
Pour the egg and cream mixture into each crust, 1/3 cup per. Sprinkle with the grated nutmeg making a generous, even layer.
Close lid and bake for 15-20 minutes. Check at 15. When the crust is done, it’s done, but you can also use a thermometer to measure up to 190F.
Serve slightly warm or leave to go cold but not fridge cold—store in an airtight tin but never the fridge.
Microwave Lemon Curd – This is “sloppy” compared to the long-cooked lemon curd you usually see. Like “nuker jam” it doesn’t set quite as hard as usual. Btw, this also works as a lemon meringue
2 XL eggs
1 cup sugar
1 cup lemon juice
1/2 cup butter
pinch of lemon zest (if desired)
1/2 gallon microwave bowl or pyrex cup (It will boil over with anything smaller!)
whisk
thermometer
3 1 cup, wide-mouth canning jars and lids
Spatula
Method
Break eggs into bowl and whisk.
Add sugar and whisk until combined.
Melt butter, add to bowl and whisk until combined.
Add lemon juice and zest and whisk until combined.
Scrape down the sides and makes sure everything is combined.
Cook in microwave on full power for one minute. Pull out, whisk and repeat.
At the 4th repetition use the thermometer after whisking. You’re aiming for 185F.
Repeat until it reaches that temp.
Set on heatproof surface and whisk again. Let it sit while you line up the canning jars.
Pour into canning jars, leaving 1/2-1/4 inch headspace. If you scrape out your bowl they should be filled, exactly.
Put seals on, then rings, loosely.
When cool, tighten down and refrigerate.
Music – Consort Music. Alfonso Ferrabosco I (1543 – 1588)/Alonso Ferrabosco II (1578 – 1628)
ASLIV – 222 plus 4 puppets, 3 hippocras mix, 4 powder fort, 8 cheese spice and 9 powder douce packets, 9 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.
Total as a Household = 4053 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 7/6/20 & published ?/??/20 (C)M. Bartlett
Last updated 7/19/20
Again we have a bunch of videos spread throughout the newsletter. Everything was in the virtual realm again this week other than things going on in the garden.
This is Potluck Week. The Virtual Potluck is for a dish you make, or plate, or just set up your feast gear, or garb up and make it look cool! Send in your pictures on Sunday!
Sewing
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
Coffee, biscuit, butter and lemon curd
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 – 7/19
Next Winter Feast tentative Date is 2/15/21, Probably not being held….
Introduction to Period Medicine by Master Seamus O’Caellaigh
Splitting Wood with HL Alasdair Mac Roibeirt
Bending Wood with HL Alasdair
Finishing Bentwood Boxes with HL Alasdair
Medieval saddle: How did they measure the shape of a medieval war horses back?
Kievan Rus Clothing 201
The Forgotten History of the Fork
Early Week – Monday was all about getting the newsletter finished. We finally got the last pix done at nearly 10pm. …but the newsletter went out.
Cookery – Ate up the dumplings and meatballs that were cooked last weekend in various sauces and soups. We pickled eggs on Friday, also did up a pint of pickled red beans and a gallon of pickling broth. A bunch of videos from Stirring the Pot (Cooks Collegium) are up. Started a batch of limoncello on Saturday and made some lemon curd that evening. We sampled on Sunday with some biscuits. Tasty stuff!
Herb Bunch – Other than greens harvested for stew on Sunday, this week was all tending. We lost a large batch of plants to sunburn in the north window. Not paying enough attention!
Greens harvested from the bucket on the left
Nasturtiums
Flowers
Fig
Plants
Mints and a foxglove
Lucet Cord
Project Day – Peggy Vlach posted this picture and commented, “Peggy VlachFinally, after 20+ yrs, got instructions for making multi-colored lucet cord. It’s a little rough looking, but with practice…..
Coffee, biscuit, butter and lemon curd
Loren made some biscuits and we had biscuits and butter and lemon curd. Anja took a class on beekeeping, which was fascinating, especially since the teacher took the camera out back and started working on her hive while she was on camera. The recording of that will probably show up this coming week. Sewing on the pouch, bone needles and photos happened.
Recipes
Lemon Curd
2 XL eggs
1 cup sugar
1 cup lemon juice
1/2 cup butter
pinch of lemon zest (if desired)
1/2 gallon microwave bowl or pyrex cup (It will boil over with anything smaller!)
whisk
thermometer
3, 1 cup, widemouth canning jars and lids
Spatula
Method
Break eggs into bowl and whisk.
Add sugar and whisk until combined.
Melt butter, add to bowl and whisk until combined.
Add lemon juice and zest and whisk until combined.
Scrape down the sides and makes sure everything is combined.
Cook in microwave on full power for one minute. Pull out, whisk and repeat.
At the 4th repetition use the thermometer after whisking. You’re aiming for 185F.
Repeat until it reaches that temp.
Set on heatproof surface and whisk again. Let it sit while you line up the canning jars.
Pour into canning jars, leaving 1/2-1/4 inch headspace. If you scrape out your bowl they should be filled, exactly.
Put seals on, then rings, loosely.
When cool, tighten down and refrigerate.
Limoncello recipe – Italian liqueur
Zest of 10 lemons
Fifth of Everclear (95% or /190 proof, don’t use anything weaker!)
2 olive leaves (added on 8/5/20)
2 pound 10 oz sugar
1 1/5 quarts water
Zest 10 thoroughly washed untreated lemons with a microplane.
Put zest in alcohol in a 1/2 gallon canning jar. Add some olive leaves.
Let this mixture rest for about 20-30 days.
Once this time has elapsed, prepare a syrup by dissolving 2 lbs and 10 oz of sugar in 1.5 quarts of water over the stove. Let it cool and then add it to the alcohol and lemon peels.
Let it rest for another 30 days and then strain the limoncello before pouring it into bottles.
Manipulated Pix – Henry VIII – Kinda disturbing….
Miscellaneous pix
Anja says, “A piece of my persona history. This set off the “Hussite Rebellion” and in 1418 Jan Zizka, the general of the armies told the non-combatants to get the hell out of the way, since they were the ones that would get killed. Loren and I left Bohemia by way of going north through the Wendish areas to the Baltic and then took shop for England…and somehow ended up in An Tir… :-)” Tom Esn shared a post from Kafkadesk on Facebook 📆 On this day 🇨🇿 – On July 6, 1415, Czech reformer Jan Hus was convicted of heresy at the Council of Constance and sentenced to be burned at the stake. 📌 Jan Hus, a rector at Charles University and a preacher at Prague’s Bethlehem Chapel, agreed with many of the points English reformer John Wycliffe raised, particularly his plea for restraining clergy, who had become powerful landowners in Bohemia. 📌 He denounced the moral failings of bishops and even the papacy from his pulpit and opposed the sale of indulgences, Church documents which supposedly shortened or terminated a soul’s stay in purgatory. 📌 Archbishop Zbyněk Zajíc of Bohemia, initially a supporter of Hus, turned against him and, empowered by a Papal bull, prohibited preaching in private chapels and eventually had Jan Hus excommunicated. 📌 But Jan Hus continued to preach and teach at the university. He spoke out against Alexander V’s successor, John XXIII, for selling indulgences in Bohemia to raise money, which did not sit well with King Wenceslaus IV of Bohemia, who had received a share from indulgence sales. 📌 Without the King’s support, Hus’ excommunication was reinforced, and Jan Hus fled to southern Bohemia, where he stayed in exile for two years. 📌 When the Council of Constance assembled in 1415, Hus was asked to be there and present his views on the dissension within the church. But when he arrived, he was immediately arrested and put in prison. Refusing to recant his views, Jan Hus was burned at the stake for heresy. 📌 Hus’ followers, who became known as Hussites, refused to elect another Catholic monarch and took up arms, defeating five consecutive papal campaigns between 1420 and 1431 in what became known as the Hussite Wars. 📌 Bohemia and Moravia remained majority Hussite for two centuries until Roman Catholicism was reimposed by the Holy Roman Emperor 📌 After John Wycliffe, Jan Hus is considered the second church reformer, predecessing the likes of Martin Luther and John Calvin. 📌 Jan Hus Day, which marks the anniversary of Hus’ martyrdom, is a public holiday in the Czech Republic.
Music
Chaconne in C for recorders, viols, continuo and drums (2014)
Richard Coeur-De-Lion – Troubadours et Trouvères / Trovadores