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House Capuchin 3

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. )

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Activities through 4-16-17 All Fool’s

House Capuchin Shield2Not having any unbusy time until Tuesday evening after a tiring, awesome weekend, means that this is coming out *way* late. Apologies!

The week itself was quiet. Amy seems to still be busy with school. Loren, Anja and Stella were working on various projects. …and then the weekend, which really mostly was Anja.

We’ll be trying for a Cheese and Wine night late in the week. Watch the Facebook group for a time! Otherwise all the meetings are at the regular times.

  • Sewing Night – At Ancient Light, Thursdays, 6-8pm
  • 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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
  • Next Potluck – 5/21

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/

Early Week – Loren and Anja were working on the Sewing Kit for the Egil’s Prize, trying to get it finished so Anja could hand it off over the weekend, which ended up not happening. It needed the dividers, which Loren got half-lapped on Tuesday, after cutting them last week, so Anja could sand them, and he found the varnish, so that could get done. Anja still needed to do the pincushion, too, so we worked on it for the rest of the week and will keep on this week.

During the early part of the week, too, lots of people were mourning Conchobar and posting memories. There are going to be some memorial services at a couple of events.

…and Grendal! Tuesday was the Forged in Fire episode that we’ve all be talking about for a couple of weeks. Here’s the link. Spoiler…. he won the $10K!

<<<< …and yeah, that’s Grendal!

http://www.history.com/shows/forged-in-fire/season-4/episode-2

Sewing Time – Anja spent a lot of time packing on Thursday. No one was in for Sewing, so she took her projects home. Starting a new style of pincushion! It’s done with 8 hexagonal pieces, top and bottom are embroidered.

The work was done Thursday and Saturday, and then was promptly mislaid. Anja’s starting to think it got left in Corvaria! So, all she has to show is one pincushion. 😦

All Fool’s – Trip to – Friday – Anja

Friday started in a flap, because I had way too much to do. Packing! Loren helped, but then took off around 1pm to get his errands run. I still needed to make some marzipan and pack the foodly things that had been left and wrenched my wrist again getting stuff off the top of the freezer where some of the stuff was! Oof.

I ran around finding all the bits and then sat and waited. Estrella got here and as I was looking for one more thing a whole bunch of stuff bailed out in back and I smashed a pyrex measuring cup! Loren had to clean up for me because we needed to get on the road.

Stella and I had a good trip to Florence, me whale-watching and both of us talking about the beaches and scenery. Gorgeous day! We got root beer floats at the A&W and just about the point where I was slowing down on drinking mine Seamus showed up. We packed my stuff in his car (event Tetris) while Alexander got some snacks for them and then we hit the road.

That’s a long trip to just past La Pine! We watched scenery and talked and stopped at a Safeway in Eugene (I got Loren a chocolate bunny. 🙂 ) rolled on past a lovely rainbow east of Eugene, up and over the mountains through snow (?!?!?!!!!) to the spot where we’re all staying, getting there just before 8pm.

We had a fun evening, talking over projects and classes and even some gossip, had a delicious supper and then scattered to our various tasks. I finally quit around midnight.

All Fool’s – Event – Saturday – Anja
Saturday was just a wonderful day! I had a great time at the feast and hanging out with all the folks. My class went really well, too, and the 2nd half in June ought to be fun.

We started with a lovely breakfast thanks to Temperance and Tryggr, got things together and headed for the event site.

>>>The great site token (love the crazed eyes!) >>>

After my stuff got brought into the hall, I sorted out my potluck contributions (lots of little stuff: the mustard, some garlic butter, honey butter, the cheese wheel and a lentil pottage that had been frozen, but was put into a crockpot borrowed from Temperance and Tryggr for the day.) got it all into serving plates/bowls and with utensils and Seamus got it to the table.

After that I set up my class table and display and once enough of the class people showed up we got started. I had 3 folks who actually took/paid for the class and two more that kibitzed in and out.

At just a little past the 1/2-way point in the class, since one of the folks had a consort in the tourney, we stopped to watch for awhile. These are just random shots of the fighters.

Obviously a lot of others were watching. 🙂

We went back to class and finished all of it except for the fabrics section, which fits just fine in the 2nd 1/2, anyway. One person didn’t get back for the rest of it, but I’m going to catch up with her before Investiture and make sure she’s got the info and she knows what she’s to work on.

Then came the bardic competition. I did my “Squire” story and “Stranger than the Knights”. My brother, Moudry, won with his version of the beginning of the Premyslid dynasty and another folktale.

The potluck was really good. There’s was plenty of food and I actually got enough to eat, even if most of the main dishes were peppered.

Unfortunately, my camera wasn’t working right and only a single picture taken indoors actually turned out (the class pic above). I’m hoping someone will let me use a few more, so you can see how fun it all was!

The evening was a tremendous amount of fun, too. A bunch of folks were staying at my friend’s place for the evening and the jokes and giggles and belly laughs were thick on the ground. We ended up listening to an acoustic concert on TV and pulling out all kind of herbal and history texts. We didn’t go to sleep until past 2!

All Fool’s – Trip home – Sunday – Anja

The day started slowly for me. No one was moving quickly after our late night. Temperance made me an easter basket that’s got lots of lovely spices in it!

She made us a tasty oatmeal breakfast and we talked a lot in between slowly packing up and tracking things down and getting them to the car. Everyone was tired and moving slowly, but cheerful, and we just took things a step at a time. We had a long drive home ahead of us, and intended to stop and do some shopping, but decided against it after the later start than we planned.

We had a good drive going back through La Pine, the Willamette Pass and Eugene into Florence. We stopped once to grab some food, and I dozed for about an hour and a half at one point, but I loved watching the river (the MacKenzie?) as we followed it down and then the Siletz after we turned at Mapleton. I haven’t a clue what all we talked about, but I know we did, seemingly the whole way. A lot of that kind of conversation is, “Isn’t that a pretty tree?” and “Oh, I just saw a….!” but it’s fun.

A couple of things I do remember, though. One was a couple of deer standing right near the road that turned and jumped over a downed tree, just soaring through the air and landing so lightly. The other was a house on the way into Eugene whose whole end wall is taken up by 3 stylized cats that appear to be doing the wiggle-butt preparatory to pouncing on the garden shed!

We hit Florence a few minutes before Loren did and the guys offloaded my stuff. I told ’em to head home, but they waited until Loren got there. Those two took *such* good care of me over the weekend! They headed south to Coos Bay and Loren and I headed back to the shop.

Project Day – No one showed! Well, holiday….. Loren worked on some of the projects all by his lonesome, and then headed to Florence to pick up Anja. We tried to take some pix when we got back to Waldport, but it was already too dark and then Anja couldn’t find the new pincushion….

Music

Codex Engelberg 314: Music of the Late Middle Ages – VELLARD / SCHOLA CANTORUM BASILIENSIS, SCHOLA CANTORUM BASILIENSIS , August 28, 2009, SPARS Code: DDD, Label: Sony Import, ASIN: B002HQWQPC

Les escholiers de Paris (Motets, chansons et estampies), Ensemble Gilles Binchois|Dominique Vellard, December 31, 2002, Cantus Records, © 2002 Cantus Records, ASIN: B01093GRLS

Links

A new podcast series by Jas. Townsend and Son, Inc. Not our period, but good advice.

Funnies 

Anja, Loren, Stella

divider black grey greek key

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

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731 plus 3 sewing box (in process), 1 fid, 1 awl, 4 needles, 29 pincushions, varnished stuff (124), 3 hats
  • Total as a Household = 3359 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 4/2/17 & published 4/??/17 (C)M. Bartlett
Last updated 4/18/17

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Activities through 4-9-17 Potluck

House Capuchin Shield2Having a lot of fun this week with various projects! The cheese was a success. The mustard was a success (even if it’s the darkest mustard we’ve ever seen!) Other foods got made. We had guests from the Valley at the potluck.

This week is a little different. Thursday Sewing will be as usual. There’s no Saturday Herbs Workshop or Sewing this week, since Anja will be at All Fool’s! Project Day will go on as usual, although Anja has no clue when she’ll get back.

  • Sewing Night – At Ancient Light, Thursdays, 6-8pm
  • 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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
  • Next Potluck – 5/21

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/

...and then just as we were setting up for the potluck came the word that Conchobhar Mac Muirchertaig, our Kingdom Bard, who had surgery in the weeks since Kingdom A&S, had died very suddenly, just as it seemed that he was finally getting better. One of our Facebook friends said, “Forever now, Kingdom Bard”.

Early Week – We kept working on the prizes for Egil’s and talking over some projects that are temporarily on hold. Loren worked on getting the back room of the shop ready for the Potluck and Anja was working on recipes and embroidery. Anja was also setting up Cheese and Wine night for a group of people who aren’t part of the household, but were interested in the cheese-making.

Tuesday, Adiantum A&S Night – Stella and Anja had a fun drive over and back and it was great to see lots of friends. We stopped at Laurel Bay Gardens in Florence for some supplies and Anja found the tricolor carrots that she’s been wanting again.

Yseult says, “Well, I think there were 17 of us this week for A&S Night. Lots of projects, singing, studying for the Sgt. trials, swapping of fabric and trim, sewing cloth and leather, darts, talking and laughing. We’ll do it again “on the 18th of April (but not in seventy-five – Hardly a man is now alive Who remembers that famous day and year”).”

Cheese and Wine Workshop – Thursday

We started a little later than Anja had hoped, waiting for someone, but gradually setting up. Once the last person arrived we moved out to the front to snack a bit (the ladies brought cheese, bread, crackers and garlic jam!) and do the first part of things which needed to be what we were doing with the cheese.

Eventually we moved into the back, got the spices ready, poured in the milk and started and it took over 1 1/2 hours to get the stuff up to temperature! Or close enough that stuff would curdle, at least. The whey was still a bit milky, but not quite so much as last time. We think that it was the hotplate cutting in and out that made it take so long, but eventually it was frothing and we put in the vinegar.

It curdled beautifully and with much more cheese than last time, leaving only about an 1/2 gallon of whey. It “broke” from the cheesecloth very cleanly, unlike the last batch when we had to do a lot of scraping. After letting it cool a bit, we packed the molds and weighted them and left it to stand overnight. One lady took home the frozen whey from the last batch and we got the next into the freezer. Anja unmolded and fridged the cheese Friday morning.

Sewing Time – Thursday – This got weird because of the cheese-making that ran way, way late, so it’s just projects done at A&S or earlier or later in the week, plus Saturday’s sewing workshop.

The pic below is a design that Anja’s been working on for quite some time. She worked out the pattern from the Jane Bostocke sampler, but it’s frustrating enough that the piece has taken flying lessons several times. After she warped her old, battered frame doing that, she put it away for a year and only just hauled it out and started work on it again.

Herb Bunch – Saturday

We had decided to make batch of hot wine mustard, because we needed it for the Mylates, but also because it’s tasty, 🙂 and we’ve been out for awhile. The mustard took forever to grind. It’s amazing, but a teaspoon takes a minute or so. An 1/2 cup took an hour with Loren and Anja taking turns with the pestle! We used a small hole sieve to get the already powdered stuff divided from the whole seeds 4 times and finally ended up with just that last tablespoon. Anja got all the ingredients measured into a cookpot while Loren went to get the balsamic vinegar that we had forgotten.

Hot Wine Mustard

  • 1/2 C dry mustard
  • 1/4 C honey
  • 1/4 C balsamic vinegar
  • ¼ cup red wine (yes, red wine, although you’ll see port in the pix, which is what we had. Wine turns in purple!)
  • 1 T olive oil
  • 1 t salt
  • 1/2 t ginger
  • ½ tsp cinnamon
  • 1/2 t garlic powder
  • 1/2 t horseradish (or more, Anja tends to used more like a tablespoon)

Place all ingredients in a small saucepan. Cook over medium heat, stirring constantly until mixture thickens (this only takes a few minutes). Store in an airtight container in the fridge for up to a few months. Great as a sauce on bread.

Project Day – Sunday

Anja and Loren started by setting up the pork pies and starting the bread. While the bread was rising they ran around picking up and cleaning up to get ready for the day. Eventually Loren took off with the pies and the bread to go bake it and Anja sat down with some sorting-of-supplies tasks.

Louisa and Alys got there first and we sat and stitched and chatted. Eventually Stella showed up and finally Loren came in with the bread and pork pies (mylates). Anja got up and helped Loren get the back sorted the rest of the way out and the rest of the foods heated, then we all sat down to eat, and *did* we eat! Oh, yum!

Afterwards Anja talked about the candy research and worked on barking a stick. Loren was hunting some of his sundials. Stella was crocheting and the other two picked their projects back up and we talked some more until it was time to head home.

Potluck Menu – Sunday

  • Mylates of Pork – Loren and Anja
  • Sweet Ginger Carrots – Anja
  • Hot mustard sauce – Anja – Recipe above
  • Bread – Loren
  • Rolls – Alys
  • Cheese (Brie and Cheddar) – Alys
  • Rice pudding with strawberry topping – Louisa – recipe here: http://www.medievalcuisine.com/site/medievalcuisine/Euriol/recipe-index/rys
  • Shortbread cookies – Estrella
  • Cheese – Cheese Ladies – (A couple of Sunday pix in the Cheese section above….)
  • Butter – Loren

Anja’s Mylates of Pork Recipe (pork pie)

  • 2 pounds ground pork
  • 4 eggs
  • 1 cup mozzarella, grated
  • 1 big glop (about 2 TBSP) of hot wine mustard
  • 1/4 cup hazelnuts (forgot!)
  • 1 tsp Ginger (All spices approximate, I just shook)
  • 1/8 tsp clove
  • 1/8 tsp cinnamon
  • 1/4 tsp. salt
  • pinch saffron
  • 1/2 cup chopped onion
  • pastry for a double-crust pie (leftovers, re-rolled)
  1. Thaw two frozen deep dish pie shells and set out two top crusts to warm to room temp
  2. In a large bowl mix eggs, spices, nuts and mustard.
  3. Add ground pork and fluff with a fork. Mix with grated cheese and onion.
  4. Pack into crust.
  5. Put on top crust, crimp and cut.
  6. Bake at 350 for about 1 ½ hours or until internal temp reads at least 160F.

From Forme of Cury – “MYLATES OF PORK. XX.VII. XV. Hewe Pork al to pecys and medle it with ayrenn & chese igrated. Do þerto powdour fort safroun & pyneres [1] with salt, make a crust in a trape, bake it wel þerinne, and serue it forth.”

Miscellaneous pix

Music

A Meeting Place: Medieval & Renaissance Music Lute

  • Munir Beken,
  • Audio CD (May 31, 2011)
  • Label: Sono Luminus
  • ASIN: B004TWOX7G

Links

MYOB (Make your own Butter!) – https://www.thespruce.com/make-homemade-butter-with-a-mixer-1835737

Some Roman stuff – http://www.iflscience.com/editors-blog/a-lost-roman-city-has-been-discovered-in-southern-france/

Funnies 

Loren, Anja, Stella, Cheese Ladies (4), Alys, Louisa

divider black grey greek key

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

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731 plus 3 sewing box (in process), 1 fid, 1 awl, 4 needles, 29 pincushions, varnished stuff (124), 3 hats
  • Total as a Household = 3359 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 4/2/17 & published 4/10/17 (C)M. Bartlett
Last updated 4/25/17

0

Activities through 4-2-17

House Capuchin Shield2Lots got done this week, although it was very quiet and not very many of us. From ordering materials to actually completing various pieces of projects, we whomped through a lot. There’s always more to do, though.

This Tuesday Stella and Anja are going to try to make it to Adiantum’s A&S night and we have our monthly potluck next Sunday. Anja is planning a pork pie….well, we’ll see. …and the rest of the meetings are at the usual times.

  • Finished pincushion

    Sewing Night – At Ancient Light, Thursdays, 6-8pm

  • 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 & Wine – Watch the schedule or the Facebook
    The gourd seeds

    group! This is going to be irregularly scheduled for when tasks need to occur.

  • Next Potluck – 4/9

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/

Early Week – Loren got going on the tools for the sewing kit that we’re donating for Egils and was hard at work on needles >>>>> for most of the time. Anja started collecting the other pieces needed for the kit that weren’t there, already. The seeds for the period “squash/pumpkin” got ordered, too.

These are some of the inspiration pix for the tools. None of them came with any attributions that could be followed back to the source, except that all the first are recreations of period tools. The last one is a hollow “Norse” needlecase, open at both ends with a roll of fabric to keep needles inside it, and after doing some research seems to be “perioid” not period and either Saami or some such and not Norse! …and later research found and that the ones that most people have up online *are* Saami, or Balt or NW Slav….

Cheese and Wine Workshop – Our starters, rennet and citric acid arrived on Thursday. Also, Heather is back in Florence and was expressing interest. Anja and Loren started talking about trying to make one of the same variety as the last, but with an honest-to-goodness mold, instead of a box. …and for a mold they’re going to use a smooth-sided can and a reed coaster, with the lid of the can to set on top of the cheese and some of Anja’s lead “ducks”.

Sewing Time – Loren spent the day working on more of the sewing tools. Anja kept him company working on another pincushion, and then another…. and then doing dimples. …and no one else showed for Sewing, so they just kept going. One of the needles fell on the floor and got snapped and neither of us knows how it happened, so there’s another one to make. Anja got a bunch of bags cut for making marble sets, of a kinda kid fabric.

Herb Bunch – …snacked on bittercress and cleaned a whole pile of it for drying. It leaves a funny taste in your mouth.

Later in the day it was all sewing tools and cutting out projects.

Project Day – …was just three of us. Amy is up to her eyeballs in coursework for her licensing stuff, so she’s been very not here. Stella sanded needles and the bone awl that Loren had finished earlier. He was working on needles and Anja worked on the cutting board, the box for the sewing kit and then did a little more sewing. We talked over cheese, gourds, getting to Adiantum’s A&S night, and the two events out in Corvaria.

Gourd, Lauki (Lagenaria siceraria) – This was an interesting bit of research. We finally found the name of the “squash” that gets referred to in period European cookery. Apparently it’s native to Africa, but is this the one they were using in central Europe?

Lagenaria https://en.wikipedia.org/wiki/Lagenaria

Scientific classification

Species

Miscellaneous pix

Music

Links

Another from the Treasury – http://eirny.com/2017/03/28/yes-they-had-it-but-what-was-it/

…and a “Guess the object” from the Museum of London –  http://www.museumoflondon.org.uk/discover/can-you-solve-three-mysteries-archive?utm_campaign=414295_Welcome%202&utm_medium=email&utm_source=dotmailer&dm_i=3BMS,8VO7,4Y0WWX,TE60,1

Knights were slow? – https://www.facebook.com/AynaBeraKnights/videos/1844520455818478/?hc_ref=NEWSFEED

How to use Google more efficiently – http://mashable.com/2011/11/24/google-search-infographic/#.ZokT0p7kGqf

Funnies 

From Facebook – Joe Cook-Giles – in 1536, Henry VIII had his wife, Ann Boleyn executed. What most people do not know, however, is that Henry also ordered many of her family members tried and executed as well to show his power and domination over England. Several of the Boleyn family were executed on the lawn outside the tower in an event known as the Boleyn Green massacre. #AltFacts

Loren, Anja, Heather (v), Stella

divider black grey greek key

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

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731 plus 3 sewing box (in process), 1 fid, 1 awl, 4 needles, 28 pincushions, varnished stuff (124), 3 hats
  • Total as a Household = 3359 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 3/26/17 & published ??/??/17 (C)M. Bartlett
Last updated 4/2/17

1

Activities through 3-26-17

Quiet week, this, with projects being worked on and pushed farther towards completion. We’ve been talking about upcoming events and working on some prizes and personal projects.

  • Sewing Night – At Ancient Light, Thursdays, 6-8pm
  • 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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
  • Next Potluck – 4/9

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/

Early Week – Anja got last week’s report out on Monday and Loren helped get the unpacking done from the event.

The Sunday discussion on mousetraps led to some more research because we want to put together a display using Anja’s mousetrap and get it set up for use. That sent Anja off in search of mouse and cat pix for clipart.

<<<< Get it off me!!!! <<<<<<<

There’s a demo in May in CdV that they’re asking help for, so it’s something that we’re going to discuss and see what we can come up with.

Sewing Time – Anja and Loren spent some time talking about bone needles and dice. Anja was working on pincushions, as well, but ran out of filling, so switched to simple stitching.

One of the cushions on the right got filled on Saturday after the pincushion filling got mixed, but Anja’s not sure which one it was. Maybe the green/gold one?

Herb Bunch – Started with prepping chickweed for “tonics” then went on to pincushion filling and ball filling.

Anja’s been collecting witch moss for balls again, and it needs to be dried. We hung it in a basket up in the herb drying hooks.

For the pincushion filling sand & sawdust needed to be sifted and then the whole thing mixed. Anja’s been going through a lot of filling! Tempus did the mixing. After that they talked about various legumes, growing and storing.

Anja got to realizing that the dating of when various legumes started being grown in Europe is important, so that went on early on Sunday.

Project Day – Anja started with finding some information on which legumes grew in Europe in the Middles Ages. It turned out fava, chickpea, regular pea and lentils are the only ones until late period, but the American beans got popular very, very quickly, unlike some of the other New World foods, so even kidney, white and black beans were grown and eaten in later period.

When Stella got there we sat down with sewing, crochet and bone needles and had a great far-ranging discussion of the various projects we’re working on and events that we’re going to.

We have one needle and needlecase, but need a lacing fid, an awl and a couple of bone needles for the Egil’s prizes that we committed to. Stella’s going to help with sanding on Thursday.

She also got some head measurements since she’s doing a lot of crocheted hats.

Anja stitched a couple of pincushions and filled them, then cut a bunch more and started stitching.

Miscellaneous pix

Links

Book Review, THE SULTAN AND THE QUEEN, The Untold Story of Elizabeth and Islam By Jerry Brotton, Illustrated. 338 pp. Viking. – https://www.nytimes.com/2016/12/02/books/review/sultan-and-queen-jerry-brotton.html?_r=1

The Roman Stola – https://romanasum.com/2017/03/22/the-roman-stola-part-i-why-wool/

Aelfgifu’s goats. – http://vandyhall.com/goats-time-for-plucking-and-shearing/

Beans &  Medieval foods

The Mousetraps & mousecatchers – A couple of decades ago a friend of Anja’s went to England and brought her back (“Whaddaya want me to bring you?” “Surprise me.”) and Renaissance-style mousetrap! We were talking about it on Sunday and it looks like mousetraps are a research subject for awhile.

A booke of fishing with hooke & line, and of all other instruments thereunto belonging. Another of sundrie engines and trappes to take polcats, buzards, rattes, mice and all other kindes of vermine & beasts whatsoeuer, most profitable for all warriners, and such as delight in this kinde of sport and pastime. Made by L.M. – http://quod.lib.umich.edu/cgi/t/text/text-idx?c=eebo;idno=A07166.0001.001

And some mouse-catchers!

Funnies 

Anja, Loren, Amy

divider black grey greek key

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

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731 plus 3 sewing box (in process), 13 pincushions, varnished stuff (124), 3 hats
  • Total as a Household = 3359 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 3/19/17 & published 3/26/17 (C)M. Bartlett
Last updated 3/26/17

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Activities through 3-19-17 Coronet

House Capuchin Shield2Members have had some fun this week with cheese and herbs and sewing and ended up with an amazing Coronet Tourney and a fun Project Day! All Hail the new Tanist and Tanista Durin and Cerridwen! …and the recipients of the Shield of Chivalry, Vesta and Turk… and if you wonder why, there’s a video link below!

This week all the meetings are at the normal time. We don’t have a Cheese and Wine scheduled this week.

  • Sewing Night – At Ancient Light, Thursdays, 6-8pm
  • 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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
  • Next Potluck – 4/9

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/

Entrants for A&S (pic by Jill Blackhorse)

Early Week

Loren was hard at work on re-setting the feast gear boxes and getting stuff clean again. Anja was working on a page of pictures and so on of the Summits entrants for KA&S that got published on Wednesday. http://wp.me/p8ngGY-fy

We finally got the brass bar-stock ordered for dice. Hopefully this is going to work!

Estrella’s hats – Stella inherited a quantity of yarns and decided to make some hats! …and entered them in the Largesse Competition at Coronet!

Cheese and Wine Workshop – Loren and Anja were initially the only ones there for this, and then Amy got there as the cheese was being strained. Not sure whether folks forgot or missed the announcement, but we went ahead and started at 5:10. Anja had been grinding and measuring spices before that and getting pictures, but that’s when the milk went onto the burner. At about 5:50 it started to foam and Anja tossed in the vinegar and pulled it off the heat. At 6:15 it was in the cheesecloth and hanging up to drain. At about 7:15 Anja took it down and boxed it, pressing it down as though it were being molded and then stuck it into the fridge. The whey went back into the milk containers and was frozen. (Anja uses it for chowder base!)

Ingredients

Cooking

Straining

…and the next day.

The cheese turned out tasty, and wasn’t overly salty on Friday, although it *had* been on Thursday before the salt melted in. This kind of cheese doesn’t keep all that long and the salt will help keep it from going bad. the whey was awfully milky and Anja thinks it might not have been hot enough when the vinegar went in.

Anja and Loren are talking about how to make some molds, rather than buying them, since our quantities are going to be small. Molds that make cheeses like this one…. >>>>

Sewing Time – Just Amy and Anja. Stella had intended to be there, but something didn’t work right. Anja got her Thingy Bag embroidery done and worked on finishing the channel for the drawstring.

Coronet – Saturday – Amy

I entered the first timers’ competition with my own mug marker with the crystal. I also pledged my support to the current Prince & Princess. Most important I was there at the event and enjoyed myself.

Coronet – Saturday – Stella – ooooo, you all were so gentle with this SCA virgin, Summits Spring Coronet 2017!
The power of Chivalry… I did love to Pass Time With Your Good Company and I look forward to the next Gathering, hopefully with a Camp for a few days of total immersion! Let’s start with this– what’s not to like about two brawny handsome lads bounding up to help unload the wagon when I have barely set foot on the ground? A handsome gentleman who offers me his arm in a Court processional? And fights where people are so courteous you start to wonder if losing means winning in this Land– and yes, sometimes it’s exACTly that! Chivalry. And wise learned people who pause in their leave-taking to teach me about their Arts for a few minutes–
And somebody who picks up a lady’s hankie that she dropped!
I will treasure my little especial tree-of-Life newcomer’s token as a sweet momento of a sweet Assembly. Thank you, your Majesties and Retinue, and all who created this precious Gathering. “Vivat the Dream!” I vow
–that I will eventually learn your names! See you down the road!
Lady Estrella Azul

Coronet – Saturday – Anja

Packing had happened on Friday and Anja, Loren and Stella packed Stella’s car very early in the morning and they took off for the event. We had a good ride in, talking constantly.

When we got to the event site we had some help off-loading and then got signed in and set up and the day went on from there. Amy got there a few minutes after and she and Stella prowled the event.

Stella’s hats went into the largesse competition. Anja had missed a basket as they were loading, so didn’t have her merchant’s fee, so, stitching furiously, the Thingy Bag got finished and handed in, instead!

Arts & Sciences pix didn’t turn out, except for a few. <sigh> Anja is very annoyed.

This was written on the Book of Faces on Sunday and used here with permission, since Stella is one whose work was in the pile referenced here.

Greetings unto the Summits, the best Principality in the known world!
I come today to share a tale. I spent some time with a friend who recently transplanted from Caid, and while arranging my car I had to shift the Largess given to Their Highnesses at March Coronet. As the Largess Coordinator for Their Alpine Highnesses Tjorkill Kanne and Alina of Folkstone (Linda Klein). My dear Caidian transplant was floored not only by the volume of the largess selflessly donated, but the quality, and the variety of skills held by our Populace.
Summits, you are a wonder! Your generosity of spirit is an inspiration!
Yours in Joyous Service,
Gwyneth Blackthorne

Other pix

Awards given out were: (might not have caught ’em all!)

  • New Heirs – Durin and Cerridwen
  • Shield of chivalry – Vesta and Turk (joint)
  • Jambe de Lion – Ziitos Turk
  • Friend of the Summits – Alina
  • Captain of Tigers changeover to Bowen
  • Guardian of the Stouthearted – Victor,
  • Several Aoa’s to Couer de Valians
  • Service Grail – Rowan Spirtwalker
  • Goutte de Sang? – Ivan Shieldbane
  • Jambe de Lion – Ulf the Wanderer
  • Service Grail – Pyks

Before the Finals

…and the was the beautiful finals with Baron Duren inspired by Cerridwen and Viscountess Vesta inspired by Turk.

Project Day

There were four of us today, mostly talking, but Stella is working on a new type of bag from some of the less skillfully spun yarns in her stash. Anja was working on pincushions, stitched 4 and, after a group hunt for her pincushion filling bottle, finished one more. We had far-ranging discussions today from Coronet to a short talk by Loren on what kinds of yeasts are used for making what kind of wine, to the cheese that we made this week (even ate some! It’s going fast….) to what year was Tsarevitch Duke Sir Tjorkill knighted (1988). We even talked about the period mouse-trap that Anja has!

A couple of mousetrap links:

Miscellaneous pix

…and the caption on one of Geoffrey the Rogue’s posts from Gulf Wars was, “Rogue Leader, the time to depart this foreign battleground has come. We few, we happy few, the brave and bonny host… we have shown the world that AnTir is always a force to be reckoned with. Now, onward to shenanigans.”

Music

Oh Flanders Free: Music of the Flemish Renaissance – Capilla Flamenca

  • Original Release Date: April 13, 2000
  • Label: Naxos
  • Copyright: (C) 2000 Naxos
  • ASIN: B000QQPHMO

Playlist

  • Requiem aeternam (Gregorian): Requiem aeternam
  • Zeghere van Male Songbook: Preludium: Preludium
  • Laus Deo
  • Ach Vlaendere vrie
  • Alleluya
  • Falla con misuras
  • Ma maistresse
  • Ach Vlaendere vrie
  • D’un autre amer: D’ung aultre amer
  • Bacco, Bacco
  • El grillo
  • Innsbruck, ich muss dich lassen (Innsbruck, I must leave you): Innsbruck, ich muss dich lassen
  • Sergonta Bergonta
  • Missa La sol fa re mi: Missa ‘La sol fa re mi’: Kyrie
  • Guillaume se va chaufer
  • Cueurs desolez
  • D’ung aultre amer
  • D’ung aultre amer / L’homme arme: D’ung aultre amer / Lhome arme
  • Pastyme with good companye: Pastime with good company
  • Passe and Medio: Den iersten gaillard: Passe and Medio / Den iersten gaillarde
  • Ogn’hor per voi sospiro
  • Mijn hert altijt heeft verlanghen

Links

Making Roman Jewelry – https://romanasum.com/2017/03/15/making-roman-jewelry/

I don’t know how many of you will be able to access this, but…. Vesta’s Minoan Research! https://www.facebook.com/vesta.aurelia/media_set?set=a.10210589266781869.1073741856.1052736727&type=3

Parchment dating from 1067 to go on rare public display in London – https://www.theguardian.com/culture/2017/jan/04/parchment-1067-public-display-city-of-london

Marya Kargashina – In 11th to early 15th century Novgorod, Russia, squirrel fur was so important to the economy that some kinds of tribute and rent were calculated in fur. Words for squirrel fur, such as vevrereitsy, vekshi, and bely, were used to mean money, and the forty fur unit, known as a sorochok, was used as a general monetary unit. The sorochok is found in birchbark documents, on tally sticks, and used on tribute bag seals. [ 1,384 more word ] –
https://kargashina.wordpress.com/2017/03/18/the-fur-trade-in-medieval-novgorod-economic-impacts-and-logistics

Another take on making bone needles. – https://www.youtube.com/watch?v=3KQS14eahfI

Funnies 

Loren, Anja, Amy, Stella

divider black grey greek key

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

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731 plus 3 sewing box (in process), 13 pincushions, varnished stuff (124), 3 hats
  • Total as a Household = 3359 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 3/13/17 & published 3/20/17 (C)M. Bartlett
Last updated 3/20/17

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Summits Entrants to KA&S AS LI

This is a showcase of our Summits folks at KA&S&B this year (March 11-13, 2017). It’s not complete and if I missed someone, please let me know so I can fix it! I’ve tried to tag photographers in where I could and gotten permission as best I can. If I got something wrong, let me know, please! Any pix that were from the An Tir Virtual Feed are labeled, “- Vir Feed”.

From His Alpine Highness, Tsarevich Tjorkill Kanne – “We wish to congratulate the wonderful entries from Our Summits, (and former Summits), populace on their amazing entries at Kingdom Arts, Sciences and Bardic Championships! We had 50% of total entries and at least half of the finalists, (by counting Jessica Smith-Carlock as Summits), along with taking home other awards and honors. We are so very proud for all of you and the truly amazing entries in both A&S and Bardic competitions. The level of talents, both from Our Principality and the Kingdom of An Tir is completely mind-boggling. Some entries were done by perhaps the only person in the world today doing a specific form of art and other presentations are used by scholars as their references. Simply amazing is all I can say and We couldn’t be happier as your Prince and Princess seeing the shining example you all bring to the Known World. Three cheers, Huzzah! Huzzah! Huzza!”

From Her Alpine Highness, Tsarevna Alina of Folkstone  – “Also, I would like to add that it takes a lot of courage for anyone to enter a competition of this size and caliber. We could not have been happier to be there to support all the candidates that entered.
Some of them had some mountainous obstacles that they had to overcome at the last minute in order to take part in the competition. We want everyone to know that this did not go unnoticed either. If we can help anyone in deciding if they would like to enter any of the Arts & Sciences competition we are here to help you and assist you with getting you in touch with the correct people to help you on this Journey.”

The Summits was represented at Bardic by HL Sholeh of Susa (Shire of Couer de Val) who was a finalist. Her entries were:

  • “On How an Ottoman Court Dancer Might Compose a dance” – based on Gazi Giray Han, Ottoman Composer
  • “An Interpretive Dance with Fabric set in the Golden Age of the Ottoman Court 1500-1600”
  • The highest score for the bardic competition for “A Dance Treatment for Depression in The Ottoman Empire in the 16th Century, The confluence of Dance, Music and Medicine”.

A&S Entrants from the Summits were: Vs. Vesta Antonia Aurelia (single entry), HL Marya Kargashina (Championship), and HL Seamus O’Caelligh (Championship). Marya was a finalist on Sunday, presenting her paper on furs. Claire le Deyare (single entry) kinda counts as one of ours since she plays down here a lot and started in Couer de Val, even if she’s currently living in Dragon’s Mist. …and there were other folks who set up displays (Tryggr Tyresson)

HL Marya Kargashina (lives in 3Mts., but is a Sergeant of Adiantum)

Marya’s entries were:
  • Novgorod Temple Rings and Pendants, A Reconstruction.
  • Novgorod Tetralogical Manuscript Illumination: Two Facing Pages from the Gospel of John.
  • (paper) Forty Pelts in a Bundle: Archaeological Evidence for the Use of the Sorochok/Timber Unit in Medieval Novgorod.

Descriptions of the entries

Fur Paper – In 11th to early 15th century Novgorod, Russia, squirrel fur was so important to the economy that some kinds of tribute and rent were calculated in fur. Words for squirrel fur, such as vevrereitsy, vekshi, and bely, were used to mean money, and the forty fur unit, known as a sorochok, was used as a general monetary unit. The sorochok is found in birchbark documents, on tally sticks, and used on tribute bag seals. [ 1,384 more word ] – https://kargashina.wordpress.com/2017/03/18/the-fur-trade-in-medieval-novgorod-economic-impacts-and-logistics
Illumination – I have written and illuminated the first two pages from the Gospel of John in Old Church Slavonic, illuminated in the tetralogical style typical of 14th and 15th century Novgorod, Russia, with an evangelist minature of St John, on hand made paper, using period pigments and inks or analogues. My reconstruction is an attempt to design in this style and create pages appropriate to the mid 15th c.
Temple rings – I have made a pair of fine silver rhomboidal style temple rings and decorative pendants, typical of 11th-12th century Novgorod, Russia, based on extant examples. I believe this type of temple ring was made via forging techniques, and I have tested two potential processes.

HL Seamus O’Caelligh (Alpine Scholar) – Shire of Tymberhavene

A video of the leeches – https://www.facebook.com/raffaella.dicontino/videos/10155185577496318/

Seamus’ entries were:

  • Pustules, Pestilence, and Injury: Exploring The Ailments of Henry VIII and his Physicians’ Treatments. A research paper filling in the hole left by Henry’s physician in the records of treatments for the King, with possible treatments from Tudor Medical Texts.
  • Defend Against Poison, Venom and Plague: Mithridatium the Most Desired Treatment for 2,000 years. The recreation of the Mithridatium from Aulus Cornelius Celsus’ De Medicina. A cure all treatment sought after from the 2nd Century BC into the 19th Century AD.
  • A Sea-moose Gules: O’Caellaigh Heraldry in Glass – The creation of a leaded glass window, styled after the windows at the Selby Abby in England, with the device of Seamus O’Caellaigh. With the method set out by Theophilus.

Vs. Vesta Antonia Aurelia – Goin’ Minoan: An Exploration into the Dress of the Minoan Woman
Exploring and re-creating Minoan women’s dress, according to changes in academic theory and the experience of wearing each version of the five outfit(s). – Single Entry – Incipient Barony of Myrtle Holt

A write-up by Vesta from her Vesta of the Summits page (used with permission)

My first Kingdom Arts and Sciences and Bardic! It’s been an epic journey.
It all started last year when Duchess Hlutwige personally challenged (double-dog dared?) me to enter. I laughed then and pretty much dismissed the idea. I’m a stick jock, not an artisan. But it sat in the back of my head….
I’ve been obsessed with the Minoans for, goodness, decades now. The art, the food, the clothes–the mystery. And after my 1999 Minoan ended up being So. Very. Incorrect., I was always reading up on new developments, new discoveries, new analysis. I was obsessed. And I wanted other people to be obsessed, too–because there’s no SCAdians to geek out with, about Minoan clothes. 😦
I started small. A private party. A class at a local event. Would people respond? Would they be interested? Or would folks just politely listen for a bit before their eyes glazed over? (In modern society, talking about SCA topics, this happens frequently 😀 People who are keeping up with the Kardashians, tend to side-eye enthusiastic sharing about historical textiles.)
And the information just kept growing. I started wondering… could I do a garb-based entry at that level? I’m not celebrated for having mad sewing skills 😀 The garb I’m known for most is a 15-year-old red wool tunic that isn’t even hemmed!
But then some things started puzzling me in the research. So I had to ask some folks I knew in the SCA who would be able to explain things. I wasn’t sure if these patterns were achievable by weaving… so I asked the only hard-core weaver I knew: Khalja. I wasn’t sure about whether I was making big assumptions about trade relationships… so I asked the only hard-core Bronze Ager I knew: Achaxe. They pointed me on to other people…like Isabella Lucrezia, who was the kind of editor Anne Rice and Marion Zimmer Bradley should have had: one not afraid to tell me to kill my darlings.
I think the secret to A&S heaven vs. A&S hell is the people you know there.
A group of Summits folks started talking about ways of encouraging A&S in the principality. I realized… I couldn’t be encouraging people to try things like displays and competitions if *I* wasn’t willing to try them. Gotta put your money where your mouth is.
So when the sign-up deadline came… I put my hat in.
Single entry only… but i was going.
.
Getting to KASB was another epic journey. My original carpool had to bow out due to serious illness, which left me scrambling for a bit to find a ride. Thank goodness for the Honey Badgers! Two of them were going and they said I could go with them! And Taran of the HBs was kindly letting me borrow her mannequins to display my gowns, so it was serendipitous. It just meant we weren’t able to get in until late Friday and I had to set up on Saturday morning instead.
I didn’t sleep much and I’m an early riser naturally, so by 6am I was already caffeinated and by 7am, I already had my trolley of clothes, books and mannequins in the Whale Room for set up.
I was in the first wave of presentations, at 9:20 sharp, and I garnered a larger group of listeners than I expected that early in the day, including–to my mingled terror and gratitude–the Queen.
.
From heavy fighting, I’d learned the skill of setting your victory condition(s). Sometimes, at practice, victory conditions aren’t “how many did I slay tonight?” Instead, they’re “how many offside leg shots did I land tonight?” or “How many times did I work a face thrust into my combinations?” or “Did I get the moulinet to work?”
Thusly, my victory condition for KASB was “Don’t suck.”
That was my equivalent to “Don’t get one-shotted in the challenge round at Crown.”
.
The presentation went reasonably well. All my practicing seemed to fly right out my head once i started talking, alas. Looking back at the presentation, it seems rambly. (Although one person kindly told me after I mentioned it to her that “you rambled INTERESTINGLY.” So there’s that.)
I also achieved the two successes of: not making glazed-over faces and not making my boobs fall out of my heanos. They weren’t part of my original victory condition, but iI consider them achievements nonetheless. I also managed to go over my allotted speaking time by only 4 minutes! In my practices, I sat at 25-30 minutes, so I considered THAT a serendipitous bonus of otherwise forgetting my lines!
I got to plug my two favorite books (Ariadne’s Threads and Tutankhamun’s Wardrobe), too! Ask me about them sometime. I can babble at you about them FOR HOURS.
The Q&A afterwards was less nerve-wracking than I anticipated. I didn’t feel interrogated, nor did I feel like anyone was waiting to “catch” me in a mistake so I could be “made to fail.” (I’d been told stories, once folks started to hear I was doing single entry.)
.
After my presentation, my judges stopped me at various times in the hall or at my table to let me know that my scores would be kind of odd. My presentation didn’t fit the process rubric–although it didn’t fit any OTHER rubrics, either! So some of my numbers would be low, due to how the rubric was measuring and defining certain parts of the project.
Ciana, who was also presenting a garb process entry!, was my nearest room buddy and she had the same issues. I heard some buzz later that there might be some rubric tweaking or building to suit these kinds of experimental process entries: where the project is figuring out what the process *was/is*, via trial and error by making a series of objects according to ever-evolving hypotheses.
That would be helpful, I think, if the A&S world wants to push the edges of what we know or think we know.
.
One of the things I was frequently asked by anxious Laurels this weekend was “But did you have fun?”
In the end, I had to say, “I don’t know. How are we defining ‘fun’?”
To me, “fun” is… meringue. Light. Fluffy. Not much substance. And KASB was much more …substantial… than that. It fed something in me. It challenged my brain. It was like being served a platter of savory petit-fours, each filled with meats and cheeses instead of fruit pastes and chocolates.
There were fun moments, of course. Having someone run up to you and say, “I love your nipples–wait, that came out wrong” because she thought my breast camisole was hilarious… that’s fun. But the folks who came up to my table during the day to talk to me about murex and byssal fibers and weaving technologies and embellishment possibilities and my source books…. that wasn’t “fun”. It was far meatier than that.
.
So I don’t think I can use the word “fun” for my experience at KASB 2017.
.
I think “satisfying” would work, though.

Vs. Tryggr Tyresson’s display – Shire of Corvaria

HL Claire le Deyare (Clare o’Tarran) – Lives in Dragon’s Mist, plays in Summits a lot and used to be from Couer de Val! This is from her single entry on Purple dye made from murex. The title of the research paper is “The History of the Sacred Purple: The Use of Muricidae as a Dye Source”.

Recording of the talk – On Purple – https://www.youtube.com/watch?v=phTHN5DLkcA&feature=youtu.be

Courts

Guilds

Many thanks to the photographers who allowed me to use their photos! Alexander (David Little), Jill Blackhorse, Jennifer Keating, Sheila Louise Wright, Maestro Eduardo, Marya, Landinn de Marest, Vesta, Vandy Ælfgifu Hall, Emma Compton, Rafaella di Contino, and the An Tir Virtual Feed.

divider black grey greek key

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 3/5/17 & published 3/15/17 (C)M. Bartlett
Last updated 3/18/17

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Activities through 3-12-17 Potluck KA&S

House Capuchin Shield2Of course, his past week flew by. Some of us were being the cheering section for folks heading the KA&S and the Summits folks made a good showing! I’m working on a page of pictures and commentary for that, so watch for the links.

Pickled Eggs

This week is going to be a little odd since Anja, Stella and maybe Amy are going to Coronet on Saturday, so that will dump the Herbs Workshop unless we get some things done during the week. Cheese and Wine should have our first meeting this Thursday at Ancient Light at 5pm.

  • Sewing Night – At Ancient Light, Thursdays, 6-8pm
  • Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
  • Anja makes a mess

    Sewing Time – At Ancient Light, Saturdays, 3-5pm

  • Project Day – At Ancient Light, Sundays, Noon to 6pm
  • Cheese & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
  • Next Potluck – 4/9

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/

Early Week – Mostly planning for events and moral support for the Summits entrants to KA&S was going on, although Anja was writing some new blog pages (mostly below). The big one was the re-write of BA&S. http://wp.me/p8ngGY-bN The page isn’t so much what our people did, but a showcase of the folks who entered the A&S competition. Anja is doing the same thing for KA&S, but it will be the Summits folks who entered the competition. 

Sewing Time – ….was just Anja, so she spent the time sorting sewing materials that have popped up in the moving process. Stella had been planning on making it, but decided to play it safe, since she was going to have a hugely busy weekend. She’s made 3 hats during the week. Anja was also working on the Thingy Bag embroidery.

Herb Bunch – This was mostly working with the eggshell fertilizers. Folks didn’t show for the actual workshop because of the weather. Later in the day Anja pulled out her spoon basket and worked on those for a bit, especially the two spoons of bay wood, but her set of chisels is awol, so the bowls of the spoons will have to get finished later.

On Saturday, also, some of us were watching the An Tir Virtual Feed for results on the A&S Championship. Marya was a finalist!

Project Day

We started the day with sorting out clean feast gear. Anja spent a little time on spoons. Virtual Feed watching was still in the plans, so we found the Aelfgifu was the winner of the A&S Championship and the premiere inductee of the Sable Bonnet, a new award for the highest single score in the Championship.

When what Anja had planned for a feast dish, turned out to not be doable since the ingredients weren’t there, so she looked up some recipes and made the cabbage pottage below and a creamed chicken dish at the last 2nd.

When Amy and Stella got there we started on the fruit, pickles, bread and butter and nuts. Eventually we got around to the pottage and chicken, then finished up with the cookies! There was a lot of “ooh” and lip-smacking over Loren’s wine. 🙂

We ended up talking butchering, mostly of chicken, but also frogs, and then about bats, hypnotizing chickens and foods and finally about our various projects and the KA&S results.

Potluck Menu

  • Cabbage, onion and leek pottage – Anja and Loren
  • Creamed chicken (1 can cream of chicken soup, two cooked, chopped chicken breasts, handful of chopped garlic that had been cooked in a dab of butter)  – Anja and Loren
  • Grapes – Estrella
  • Almonds – Estrella
  • fresh fruit box (pineapple, grapes, strawberries) Amy
  • Loren’s blackberry wine
  • Bread – Loren
  • Garlic butter – Anja
  • Bacon/Blue butter – Anja
  • pickled garbanzo beans – Anja
  • Pickled Eggs – Anja and Loren
  • asparagus pickle – Anja
  • black olives – Loren
  • cookies – Estrella

Cabbage, Leek and Onion pottage

Cabbage, Leek and Onion pottage – This was a last-minute brainstorm on Anja’s part, since what she had planned wasn’t going to work. If time allows, chopping the coleslaw and making your own broth is the hot tip.

  • 3 large leeks
  • 2 small or 1 1/2 medium onions
  • 2 bags of deli cole slaw mix
  • 1 tsp coriander
  • salt
  • 1 box of chicken broth
  1. Chop leeks, onions, cabbage to “deli slaw” size (1/4 inch slices, tops)
  2. Heat broth with coriander (and any necessary salt) to boiling.
  3. Add ingredients and cook until done.
  4. Taste test and add salt if necessary.
  5. Serve hot.

…and good “adds” to this to make it a main dish are either cooked crumbled bacon or chopped ham.

Miscellaneous pix

Music

Arbeau: Orchesographie, The New York Renaissance Band – Original Release Date: August 13, 2008, Release Date: August 5, 2008, Label: Arabesque Recordings, Copyright: ℗© 2008 Arabesque Recording, ASIN: B001F851LY

 

Updated Pages

Funnies 

Gotta love SCAdians…. from a Facebook post by Dan Christensen, March 8, 2013 · Portland, OR “Guy got on my bus last night and told me that he was “A native American I shouldn’t have to pay for my ride” I told him, ‘I’m a Viking and everyone on the bus should be dead.’ He looked at me in shock.. then paid.”

Anja, Loren, Estrella, Amy

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

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 725 plus 3 sewing box (in process), 13 pincushions, varnished stuff (124), 3 hats
  • Total as a Household = 3353 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 3/5/17 & published 3/13/17 (C)M. Bartlett
Last updated 4/25/17

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Perioid Food from the Grocery

Some suggestions for the “I can’t cook!” crowd. Note, not perfectly period, but “peri-oid”! Close enough to keep the atmosphere, but not all that documentable.

Medieval Foods to buy, ready-to-go or just heat

Meats/Main dishes

  • Turkey (pre-cooked from deli, ask for thick-sliced)
  • Ham (ditto)
  • Roast beef (ditto)
  • Cheese Pastry (if you have a good bakery)
  • Roasted chickens (deli-roasted, please don’t do fried chicken)
  • Rotisserie chicken
  • pre-cooked ham
  • smoked fish
  • sausages and mustard
  • canned ham
  • summer sausage, pepperoni, canadian bacon , salami and other cured meats
  • Soup from a box or can. Beef and Barley type or blended squash soups are actually really close to period recipes. Avoid ones with lots of potato and tomato in them.
  • canned stew (Any commercial stew that does not include tomatoes)

Veg

  • Salad mix with oil and vinegar dressing
  • buy them cut up in a party tray from the supermarket

Nibbles

  • Antipasti/ nibbles of all sorts are welcome, and easy to find at deli bars. Try olives, pickles of all kinds, cold veggies (carrots etc)
  • cheeses (cheddar/mozz/brie/gouda/feta are all good choices)
  • olives
  • nuts
  • hard boiled eggs
  • hummus and vegetables
  • pickled mushrooms
  • pickled vegetables (check the New World / Old World lists)
  • pâté

Sweets & Desserts

  • candied ginger
  • shortbread cookies
  • yogurt with honey
  • marzipan / almond paste
  • Fruit Tarts
  • candied nuts
  • baklava
  • candied orange peels
  • quince paste (sold as “membrillo”)
  • fruit and nut “cake” (Spanish “Pan de Orejon”)
  • butter wafer cookies (Trader Joe’s has these)
  • tiny fruit tarts

Fruits (fresh or dried)

  • Oranges
  • Lemons
  • Peaches
  • Apricots
  • Any of the above in syrup
  • Tomatoes (yes, really)
  • Bananas
  • Grapes
  • Fruits in season from plums to berries to apples
  • Dried currants
  • dates

Drinkables

  • lemon/lime/orange water
  • mint water
  • Coffee (sortof, “Turkish” coffee….very, very strong, and small cups)
  • chamomile tea
  • borage tea
  • sage tea
  • rose tea with lemon
  • wines (water them….)
  • mead (of course)
  • beer (go for unfiltered and craft beers, not Bud)
  • cordials

Breads – Look for round loaves, buns, rolls (but not dinner rolls) baguettes, sourdoughs, or pita bread! Go nuts!

…and butter – Plain, or into 1 pound stir – honey (½ cup) Herb (stir in1 tbsp dry) Garlic (2 tsp or for garlic lovers 2 tbsp), Italian (1 pkt salad dressing mix) or just go nuts

Medieval Foods to buy, assemble, or easy cooking

  • Pasta (cheese ravioli, egg noodles, etc.) with butter and cheese
  • pre-cooked meatballs (especially with a simple medieval sauce like any of the ones based on vinegar, spices, and bread crumbs)
  • Rice-a-roni good sub for pilaf.
  • Cornish Game Hens and up to 7 pound chickens (easy to oven roast, cook in bag or in a covered pan with one cup of water, one onion, one stick butter and salt 20 minutes per pound. Start breast down and turn right-side-up after 2/3 of the cooking time.)
  • Frozen boneless skinless chicken parts (arrange in a pan with a lid, sprinkle with salt & dill, add 1 cup water. Bake at 350, 20 minutes per pound.
  • Baked garlic – Slice of top of bulb. Cut open each pocket. Pour 1 tsp olive oil over. Bake at 350 until soft. Serve with bread and a small knife to pry out and spread.
  • Bean Salad with Artichokes/Mushrooms (1 can each, mix, stand overnight)
  • A couple of packages of dried fruit, a box of raisins, and a few cups of brandy or apricot liqueur makes a hell of a dessert… (mix let stand overnight)
  • Sweet potatoes/yams (cook like baked potatoes, drizzle with butter)
  • pilaf (the golden saffron rice dish)
  • Cream Herb Soups (cream of chicken, chicken bouillon or cream of leek soup). Add a little wine, mix into cooked barley, cracked wheat, rice.
  • Rice
  • Sausage Pie
  • Filled Loaves (or heads of cabbage)
    • canned stew heated with sour cream stirred in
    • spiced ground beef and rice mix
    • sauced vegetables
  • Filled Pockets – refrigerator biscuits or frozen bread dough with just about anything melty (cheese) or dry (Sausage)
  • Filled Cake – Fruitcake (drained fruit in a box mix)
  • Flat Bread: Using thawed frozen dough, make a pizza crust. Instead of tomato sauce, pour olive oil all over, sprinkle with Italian herbs, and bake per directions Or, sprinkle with sesame seeds, poppy seeds, caraway, or dill.
  • Pease porridge – 2 to 3 cans of Campbell’s split pea soup- garnish with carrots or bits of bacon or ham.
  • “Quick Cookies” Use refrigerator cookies – particularly sugar cookies
  • Quick Sauces: Choose a good package mix (such as Knorr’s) and dilute with cream, halt-and-half, or wine (depending on use) and mix. It’s a good way to really dress up plain chicken or vegetables. Also, dilute a basic sauce with clam nectar or bouillon and top buttered noodles. Pasta is period but go for the egg noodles or the more exotic shapes rather than spaghetti or elbow macaroni.
  • Stew from a can. Avoid potatoes and tomatoes.
  • Roast meats of all kinds – heat in a crock-pot in the afternoon and it will be warm and yummy by feast time. For that matter, any sort of pot roast type thing would be most welcome too!
  • If bringing cold roast, think of what you might want with it- horseradish, mustard etc- that would make it even tastier.
  • Side dishes are easy to make on site if you have a rice cooker. Make a nice pot of rice or barley (pearly barley works well in a rice cooker!). If you want to be fancy, put a bouillon cube or a packet of onion soup mix in with your water and mix it up before adding to the cooker. Or add some cut onion, or a small tin of beans.
  • Vegetables can be served steamed (truly easy if you have a steamer/rice cooker type thing)
  • Savoury Pies and Quiche type pies are easy to make or buy, and will give the vegetarians some protein too. They can be served hot or cold depending on the facilities
  • Desserts could be a sweet pie (fruit or other), or even cheesecake (yes, it is period, though the period ones were usually in a regular crust. Cookies are fun too, shortbreads and gingerbreads are good.

Crock-pot-ables (ask Anja for recipes or see our cookbooks)

  • beans
  • Baked Onions and Onion Rice/Barley
  • Lentils
  • Bashed Neeps (any combination of mashed non-green vegetables, but most particularly carrots and turnips (see if you can find white or purple carrots, they’re more period and add a lot to the dish)
  • Potroasts – add a cup of red wine to a roast with a ¼’d onion, a peeled chopped turnip and some carrots and a handful of barley. Salt to taste.
  • Any porridge/pottage

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moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created & published 3/8/17 (C)M. Bartlett
Last updated 4/18/17

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Lists of Period and Non-Period Foods

Not exhaustive lists, but a good start – Please note that these lists aren’t perfect. They will continue to mutate as I learn more. If you have suggestions, please comment!

Also, please keep in mind that the foods that our ancestors had were not the hybrids and varieties that have been bred in the last 400 years. Carrots and beets were white. Onions weren’t the same, (except for spring onions) grains didn’t produce as much, melons have been bred up to be very sweet, corn has also been bred for sugar content….. Think about it!


Period spices

  • allspice
  • cane sugar
  • cinnamon
  • cloves
  • grains of paradise
  • honey
  • long pepper
  • nutmeg
  • pepper black/white/chinese green pepper/peppercorns
  • Sea salt
  • sugar (late)

Period Common Herbs – (Flavorings, teas, edible decorations)

  • Basil (many varieties, not all are period to Europe)
  • Bay
  • Borage
  • Caraway
  • Chamomile or Camomile (Chamaemelum nobile)
  • Chervil
  • Chives (Allium schoenoprasum) rush leeks
  • Coriander (Coriandrum sativum), cilantro, Chinese parsley
  • Clary Sage (Salvia sclarea or wild clary is Salvia verbenaca)
  • Cumin (Cuminum cyminum)
  • Dill (Anethum graveolens)
  • Elderflower
  • Fennel (Foeniculum vulgare)
  • Gillyflower
  • Horehound
  • Horseradish
  • Hyssop (Hysoppus officinalis)
  • Johnny-jump-up [Viola Tricolor], the wild pansy, hearts’-ease
  • Lavender
  • Lemon balm [Melissa officinalis]
  • Lily
  • Lovage
  • Marjoram, sweet or knotted marjoram [Origanum majorana]
  • Mint
  • Mustard (particularly black mustard)
  • wild marjoram or oregano [Origanum vulgare]
  • Flat-leaved parsley [Petroselinum crispum]
  • Rose [Rosa species]
  • Rosemary [Rosmarinus officinalis]
  • Rue (Ruta graveolens)
  • Sage (Salvia officinalis)
  • Common Tansey
  • Thyme [Thymus species]
  • Red Valerian
  • Violet [Viola odorata]
  • Winter Savory

Old World foods (fruit)

  • apples
  • blackberry
  • blueberry
  • Cherry
  • citron
  • Cranberries (circumpolar, specific varieties)
  • Currant
  • date
  • elderberry
  • fig
  • gooseberry
  • grape
  • lemon
  • lime
  • melons (only post 1400 for the red varieties, the earlier you go, the more yellow, drier and more bitter, until in Ancient Greece and Rome rinds were put on people as a febrifuge, not fed to them! )
  • orange
  • peach
  • pear
  • plum
  • pomegranate
  • quince
  • strawberry

Old World foods (grain, pulse)

  • Acorn
  • Barley
  • Buckwheat (Fagopyrum esculentum)
  • Emmer wheat
  • fava beans (Faba vulgaris)
  • garbanzo beans
  • Lentils (Lens esculenta puyensis)
  • Le Puy green lentil (2000 years old)
  • millet
  • oats
  • Green pea (Pisum sativum)
  • White pea (Pisum sativum)
  • Rice
  • Rye
  • Spelt
  • Wheat

Old World foods (meat)

  • beef
  • chicken
  • dairy
  • duck
  • eggs
  • elk
  • goat
  • goose
  • grouse
  • heron (nasty….)
  • many types of fish (salmon, carp)
  • mutton or lamb
  • peacock (ick)
  • pheasant
  • Pork, ham, bacon
  • rabbit/coney
  • venison

Old World foods (nuts)

Old World foods (vegetables)

  • Artichoke
  • Asparagus
  • Beet (I need more research on this….)
  • White beet (Beta vulgaris)
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cantaloupe
  • Cardoon
  • Carrot (Daucus carota)
  • Cauliflower/cole wort (Brassica oleracea)
  • Heart cabbage (Brassica oleracea)Cucumber
  • Roman cabbage (Brassica oleracea)
  • White/headed cabbage (Brassica oleracea)
  • Celery
  • Endive
  • Garlic (Allium sativum)
  • Gourd
  • Kale (Brassica oleracea)
  • Leek (Allium porrum)
  • Lettuce (leaf lettuce, Iceberg is not period)
  • Mushroom
  • Olive
  • Onion (Allium cepa)
  • Orpine
  • Parsnip (Pastinaca sativa)
  • Radish (Raphanus sativus)
  • Green pea (Pisum sativum) the same as field peas, but picked green.
  • Plain coles/rape (Brassica napus)
  • Samphire
  • Sea Holly
  • Shallot (Allium cepa)
  • Skirret
  • Garden Sorrel
  • French Sorrel
  • Thistle
  • Milk Thistle
  • Turnip/neeps (Brassica rapa)
  • Yam

Only very, very late period (New World foods)

  • Chili and other red/capsicum peppers (but then mostly in Portugal, India and their trading partners) This includes curry mixes.
  • Snow pea (Pisum sativum var. saccharatum,) mangetout, introduced to France from Holland right around 1600, these were a very expensive, luxury item even a century later.
  • peppers
  • Potatoes (except for white potato jam, or roasted/broiled with oil and spice) In Spain.
  • Tomatoes (cooked or large varieties) In Spain ,tomatoes were cooked into a sauce with vinegar and oil
  • Turkeys (except very late period, yes Henry VII ate ’em…. but that doesn’t excuse turkey legs!)
  • Cacao beans…. 1597, ok….. That does not mean chocolate, that doesn’t even mean hot chocolate or hot cocoa the way we think of it, but right there….

Don’t Bring (New World foods)

  • Agave
  • Avocado
  • Brazil nuts
  • Cashews
  • Chocolate (see above)
  • Corn (maize)
  • Green beans
  • Huckleberry
  • Iceberg Lettuce
  • Jalapenos
  • Jicama
  • Macadamia nuts
  • Manioc
  • Maple Syrup (more research needs to be done on other tree syrups)
  • Most beans
  • Peanuts
  • Pecans
  • Quinoa
  • Wild “rice”
  • Squash (winter and summer varieties, there was only one in most of Europe, immature calabash gourds! )
  • Sunflowers
  • Sweet potatoes (but….yams….and most folks can’t tell the difference)
  • Tapioca
  • Vanilla
  • Ycca

Totally modern

  • Chemical leavening agents (baking soda/powder, etc.)
  • Industrially-processed foods
  • Sugar beets
  • Super-sweet seedless melons of various kinds

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moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created & published 3/7/17 (C)M. Bartlett
Last updated 5/28/17

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