Projects – Page 4 – House Capuchin 3

Activities through 6-13-22

Cookery and Garden chores notwithstanding, teaching a class and a lot of updating/writing was Anja’s main thing this week. Loren has a new clock book. Potluck is this coming Sunday, but we have some people coming early because of schedules.

Herbs in the Garden on Wednesday. Masks required. We’re keeping right on with the virtual meetings side-by-side with the actual. Project Day goes on as usual, but this Potluck is going to be in several pieces again. 🙂

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.

Next Potluck – Next Potluck – 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18

This is a low-tech backyard grill! The lighter is that almost o-shaped piece of metal. The raised parts to the right are for cooking skewers over coals!

Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Events

JUN 17 AT 3 PM – JUN 19 AT 12 PM – Summits June Investiture – Penny Sturdivant Park
Event by Shire of Tymberhavene, Principality of the Summits and Kanavati Nakkan – Come one and all and bear witness as the Coronets of the Summits are invested to
His Excellency Tamawa Bato and Her Excellency Emma von Bern
Gates open at 3:00pm on the 17 and close at Noon on the 19th.
The Shire of Tymberhavene will host its traditional Soup and Bread welcome on Friday evening/night in the gazebo.
More details to come.

JUN 30 AT 2 PM – JUL 5 AT 3 PM – An Tir West War 2022 – Lazy J Ranch, 96029 Euchre Creek Rd Gold Beach OR 97444 – Event by A&W War: a War of the West & AnTir
Come once again to the beautiful, temperate coastlands and the epic war between the mighty Kingdoms of An Tir and the West. There will be battles, both heavy and rapier. There will be Arts and Sciences, rapier and archery, equestrian activities galore–and of course there will be fine merchants.

JUL 15 AT 2 PM – JUL 17 AT 5 PM – An Tir July Coronation – Clayton Community Fairgrounds, Event by Arnora Grimsdottir, Lilyanne Jennifer Williams and Jenn Harper – The Barony of Wealdsmere is proud to once again host July Coronation!
This event will be at the Clayton Community Fairgrounds in beautiful Williams Valley, WA – the same site as July Coronation 2019. This is a great site with plenty of room for camping, RV’s and buildings for activities out of the summer sun. This site offers potable water, showers and electricity. For the most up to date info please go to: https://antir.org/events/july-coronation-2022/

BASH/ANCESTRAL REMEMBRANCE CELEBRATION – (Event Steward): Brynhildr Smiđsdottir/ Dawnhela Heartsblood – 3:00 PM on August 5th 2022 – 3:00 PM on August 7th 2022
Flying B Bar Ranch, 1100 McMullen Creek Rd. Selma, OR 97538
This is a Level 2: Branch Event where no Kingdom or Principality business is expected to be conducted event.
Join Myrtle Holt and Briaroak in our combined event. There will be heavy tournaments, a cut and thrust tournament, a rapier tournament, classes, merchants and more!

AUG 12 AT 3 PM – AUG 14 AT 12 PM – The Long & Short of It – Event by Barony of Terra Pomaria and Stephen A Trickel – 9755 Willamette St, Aumsville, OR 97325-9625, United States
The Long and Short of it is a summer gathering for Terra Pomeranians and friends. Championships will be held for Heavy Fighters, Archery both young and old, and thrown weapons. Prize Tournaments for Rapier, Cut and Thrust, a Youth A&S challenge, and Equestrian Challenges in memory of Mistress Lady Macha the Determined. A potluck will be held Saturday, with a roast provided by the Thegn Clovis and Baronesa Ximena. All attendees are encourage to bring a tasty dish to share

JAN 13, 2023 AT 12 PM – JAN 15, 2023 AT 5 PM – An Tir 12th Night 2023 – Valley River Inn
Event by Barony of Adiantum, Pam Perryman and Esther Reese
Hello From An Tir 12th Night 2023!
12th Night 2023 will be held in the Barony of Adiantum (Eugene, Oregon). Our event site is the lovely Valley River Inn, which is happy to host the SCA again.
For those new to the site, the “SCA block” is the entire hotel! The staff is friendly, with many having been our hosts at past events in their hotel. They know us, and they love our events. At 12th Night 2020, fifty-three+ hotel staff worked with Gold Key to wear garb during the work shift. It’s a welcoming space that’s all ours for the weekend!
Your event Stewards are Dame Yseult of Broceliande Ol, OP (Pam Perryman) and Honorable Emma Haldane (Esther Reese).The best way to reach them is to send an email to 12thnight2023@antir.org.
The event email will be checked at least once a day, and usually several times a day.
Site Fee is $30.00, with a $5.00 discount for SCA members. There is no pre-registration or payment; pay and sign in at the gate.
The event page is hosted on the An Tir server, on the calendar page.
That will always be the most up-to-date place for information: https://antir.org/events/twelfth-night-2023/

Dance Vids – Passeggio – Saltarello – Anonim — Saltarello II (around 1320)
Music: The Renaissance Ensemble (Belgrade)
Fragment din spectacolul: A fost odata… este! Spectacol de dans renascentist pentru contemporani.
Passeggio incearca aici o abordare moderna a dansului renascentist, spre a-l aduce mai aproape de publicul de azi. Presarat cu momente surprinzatoare, de multe ori comice, spectacolul se organizeaza in jurul contrastului dintre cele 2 lumi, dintre trecut si prezent…
Cluj-Napoca 2010

Walk – Saltarello – Anonymous – Saltarello II (around 1320)
Music: The Renaissance Ensemble (Belgrade)
Excerpt from the show: Once upon a time … it is! Renaissance dance show for contemporaries.
Passeggio tries here a modern approach to Renaissance dance, to bring it closer to today’s audience. Sprinkled with surprising moments, often comic, the show is organized around the contrast between the 2 worlds, between past and present …
Cluj-Napoca 2010

Classes –

Anja’s Dolls class is finally recorded and up.

A Brief History of Dolls – Anna Javornica (Snihova’) OJL, OGS, MI, Jewel of the Summits – Dolls are a common toy in every culture. They’re not easy to research for various reasons, but they appear in the records from 25millenia ago to the present. We’ll look at the basic types of dolls and some pictures of both extant dolls and portrait and manuscript evidence and look at a few made for SCA use.

Not a video, but a great article! – The 50 Most Important People of the Middle Ages – https://www.medievalists.net/2022/05/most-important-people-middle-ages/

The Lions Den: Demystifying Kingdom A&S Championship – Please join the Barony of Lions Gate as they host this exciting Lions Den Event! This virtual panel discussion will include the current and several former Arts & Science Champions as they share with us their perspectives and experiences on winning Kingdom Arts & Science Champion events. Learn what it’s like to compete, how they felt the day they became champion and discovery if participating in this annual tradition might just be right for you.

Who Was The Real William The Conqueror? | William The Conqueror | Chronicle – Guillaume “Le Bâtard”, or William the Conqueror, transformed the Middle Ages and laid the foundations of a new Europe. We trace his journey from 1027 when he succeeded his father as Duke of Normandy at the age of eight, right up until his death in 1087. – Despite being impetuous, he was a shrewd strategist who turned Normandy into a powerful duchy, feared by the king of France. After the death of Edward the Confessor, William seized the crown in England thanks to his victory in the battle of Hastings in 1066. This conquest made him one of the most powerful monarchs in western Europe and led to some profound changes in English society, as the Anglo-Saxon elite was replaced by Norman lords.

Old Barrels and Networks of Trade – How urban and marine archaeology allows us to dive into international commerce. In this episode of the Medieval Grad Podcast, Lucie Laumonier interviews Jeroen Oosterbaan, who is doing a PhD in Archaeology at the University of Leiden. Jeroen studies casks and barrels found in shipwrecks and in urban settings to investigate the networks of trade in the premodern Low Countries. More specifically, Jeroen looks at the residues inside of the barrels to identify their content and at the barrels themselves to know where they came from. Our guest walks us through the science behind his research and tells us about his preliminary findings. Who would have known that old casks had so many secrets?!

How do you use a medieval peasant handcart? – Jason Kingsley, the modern Knight, puts on peasant clothing and tries out an authentially built medieval handcart. How hard is it to use? How much can it carry and how fast does it go? Plus some interesting observations and thoughts.

Did medieval peasants travel? – Jason Kingsley, the modern Knight, discusses how and why peasants might have travelled in medieval times and why.

Early Week – Not a lot going, except cookbook and planning. Anja taught the Dolls class, and setting that up and then fixing pages on her Quest blog took through into Friday.

Cookery – Early week we were eating leftovers, and then hit the farmer’s market again for vegetables. We got some more carrots for another Potage de Crecy, more of those lovely spring onions and a nice bunch of cilantro. At home we harvested lettuce and then some “lawn herbs” like plantain and dandelion. …and since the red rosebush is fully in bloom….

…an unhappy thing, though. We tried doing one of the pressed skyr cheeses. I think it will actually work ok, the texture was good, but it sat a little too long in the cloth and molded. <sigh>

In the press. There was maybe 1/4 cup of whey

In the cloth. You can see all the mold and there was a “puff” of it when it was popped out of the form

Well, it had a good texture, rather like a dry cream cheese. I wasn’t going to taste it, though….. Not with all that mold! …and I wheezed for hours.

We found a wonderful glossary of medieval terms here – https://oakden.co.uk/glossary-of-medieval-terms/
Good write-up of almond milk cheese! – https://giveitforth.wixsite.com/giveitforth/post/copy-of-medieval-cooking-basics-almond-milk-cream-cheese
Medieval Broth and Stock – https://giveitforth.wixsite.com/giveitforth/post/medieval-cooking-basics-stocks

Volker Bach – Roast peas again (Inntalkochbuch) – Another iteration of a familiar (and challenging) commonplace dish. – <<50>> Gepraten arbaiss – Roasted peas

Prepare a lye (chaltguss) and boil the peas in that, remove the skins and then boil them until they are done. Pound them in a mortar, add honey, and add grated bread with 6 egg yolks and fat. Take a wooden skewer and shape (the mass into) a roast. Lay it by (the fire) and roast it until its is done. Baste it with hot fat.

This recipe is not conceptually difficult: Peas are shelled using lye (a commonly mentioned method), then boiled in fresh water (the recipe omits this commonplace instruction, but it should probably be mentioned), mashed, worked into a dough, and spit-roasted. Actually getting it to work is not that easy, though, and while I do not doubt medieval cooks were able to turn this into a worthwhile dish, I have yet to figure out how.

I suggested that kneading and spicing might help. then we came up with an idea for a meal of: “…sawsers of mustarde…Or… ya know… that cherry sauce that used trysenet? I bet that’d be tasty with this…. it’d make an interesting meal with fennel-spiced sausages, sausages “swimming” in wine, these roasted peas, sauces and some plain-cooked barley.”

Sundials, etc. –

The Viking and the Sea – https://www.medievalists.net/2022/05/viking-sea/

Crusader-era hand grenades? New research examines uses of medieval ceramics – https://www.medievalists.net/2022/05/crusader-era-hand-grenades-new-research-examines-uses-of-medieval-ceramics/

Herb Bunch – Herbs on Wednesday was a field trip out to the Thyme Garden for plants.

Says Anja, “I am so very happy with my plants! I have 3 scented geraniums to replace the ones that froze at the shop (they were inside, but right on the window and wilted overnight, then never recovered!) There’s a rose and a pineapple. I love the way they lightly scent the air when the sun shines in the window! I have a couple of parsleys, plus a new lemon grass and another lovage in case the angelica seeds don’t take. I got another a “spring thyme” pot. All of that but the geraniums went into good pots and we used up the whole thing of potting soil. I planted some more of the nasturtiums (I’m doing ’em maybe 5 each pot) and a whole pot of angelica. I spent a good while weeding and harvested both lettuce and some of the lawn greens (dandelion and plantain).”

…and she harvested some roses for the rose sugar.

Rose and fairy fishing poles from planter at shop

…and we had a couple of visitors.

WHAT TO GROW IN A MEDIEVAL HERB GARDEN – https://www.english-heritage.org.uk/visit/inspire-me/blog/blog-posts/grow-medieval-herb-garden/

Project Day – We started off talking to Ellen/Aelwynn, then Loren went off to tend plants and Anja worked on a lighthouse model and posted a bunch of pictures when working on the report. Eventually she got around to doing cheese fritters, which turned out to be quite tasty, although not as strong-flavored as they could have been since she got an extra egg in the dough, which meant adding flour. (Pix in recipes)

Feast Planning – Just a little cookbook puttering.

Recipes

Another cheese fritter – Volker Bach – Zu ainem pachen in ainer schüssel

1 cup grated cheese (used a Mexican blend of cheddar, mozz and jack, needs something stronger)
1 cup whole wheat flour (used regular)
2 TBSP Cheese salt (see note1)
2-5 eggs (takes 3 mediums)
Frying butter

Method

Mix flour and cheese together in a kneading bowl.
Add cheese salt and mix.
Add eggs, one at a time, mixing thoroughly until you have a stiff dough. How many you need depends on the size of your eggs.
Turn onto a board and knead smooth.
Roll it out to about ½ inch thick.
Cut into strips about the same size. (A pizza cutter helps!)
Fry in about 1 inch fat (we used frying butter, see note2.)

Serve hot.

Note 1 – Cheese salt is a mix that I make of horseradish, caraway, mustard and salt.
Note 2 – Frying butter is saved after frying things like viener schnitzel or girdle cakes. It’s just strained into a jar. It might have bacon fat in it, onion, or other things.

Source – Volker Bach (trans) – Zu ainem pachen in ainer schüssel – Inntalkochbuch

For a fritter (served) in a bowl
Take grated cheese and flour in equal amounts, break eggs into it and season it well, knead it together and roll it out on a board. Make the dough into strips (struczel), fry them in a pan in fat and then cut them in(to?) a bowl.
This is just another of the many recipes for cheese fritters, in this case intended as a side or main dish. Not much needs be said about it. If you slice it into thin strips, it can look like a bowl of fries.
The Inntalkochbuch is from a monastic library in Bavaria’s Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere.

I screwed up and put in 4 eggs. That meant I used at least 1 1/2 cups flour, not counting what went onto the cutting board….. and they were tasty, but not cheesy enough.

Ingredients…drat, I cut of the part where the eggs were!

Added about 1/2 a cup of flour and did more kneading

…and cut (bottom one is the raggedy edge, re-rolled

Miscellaneous pix

This is from a display in CZ doing living history in a 5000BCE settlement. Skanzen, Brezno near Loun. (Open-air museum in Brezno (Birch-town), Slovakia near Loun)

Indoor cooking area. Similar construction

Various fun stuff….

15th-century miniature of a woman teaching a group of girls how to read, at the beginning of the ABC. The teacher holds a ferule, a wooden paddle for striking students. British Library MS Harley 3828, fol. 27v

Roman mosaic of a labyrinth, rendered with a remarkable three-dimensional effect in the peristyle courtyard of the Domus Romana, Malta

Travnitsa (Grass Doll) Slavic amulet doll, its basic purpose is preservation of the good relations in the home, health and well-being. Its magnificent skirt is a sack with curative grasses – mint, oregano, and balsam is placed. The aroma from such dolls is pleasant and useful to health since grasses contain volatile oils. http://www.theapricity.com/forum/showthread.php?84413-Slavic-Dolls

Ancient Egyptian spoons dating back to 1500 – 2000 BCE

Music – ℑ𝔫𝔰𝔱𝔯𝔲𝔪𝔢𝔫𝔱𝔞𝔩 𝔪𝔲𝔰𝔦𝔠 𝔣𝔯𝔬𝔪 𝔉𝔯𝔞𝔫𝔠𝔢, 𝔈𝔫𝔤𝔩𝔞𝔫𝔡 𝔞𝔫𝔡 ℑ𝔱𝔞𝔩𝔶 – Modo Antiquo & Bettina Hoffmann – Ensemble: Modo Antiquo & Bettina Hoffman
Album: Secular Songs & Dances From The Middle Age – French And English Instrumental Dances In The Middle Ages & Dança Amorosa, Italian Dances From The Middle-Ages (cd5 & cd6)
Video: La Quête du Saint Graal, XIII/XIV secolo

English Dances
1 Ductia Manuscript London, British Library, Harley 978, F. 8v-9r
2 Patrone Manuscripts London, British Library, Add. 28550 (Robertsbridge Codes), F. 43v
3 Nota Manuscript, Oxford, Bodleian Library, Douce 139
4 Ductia Manuscript London, British Library, Harley 978, F. 9r/I
5 Ductia Manuscript London, British Library, Harley 978, F. 9r/II
6 Fragment Manuscript London, British Library, Add. 28550 (Robertsbridge Codex), F. 43r
7 Ductia Manuscript London, British Library, Add. 28550 (Robertsbridge Codex), F. 43r
French Dances (Manuscript Paris, Bibliothèque Nationale, F. F. 844)
8 La Prime Estampie Royal
9 La Seconde Estampie Royal
10 La Tierche Estampie Royal
11 La Quarte Estampie Royal
12 La Quinte Estampie Royal
13 La Seste Estampie Royal
14 La Septime Estampie Royal
15 La Uitime Estampie Royal
16 Dansse Real
17 [Without Title]
18 Danse
Dança Amorosa, Italian Dances From The Middle-Ages
1 Ghaetta
2 Saltarello (2)
3 La Manfredina, Rotta Della Manfredina
4 Chançoneta Tedescha (2)
5 Isabella
6 Saltarello (4)
7 Saltarello (3)
8 Chançoneta Tedescha (1)
9 Chançoneta Tedescha (4)
10 Principio Di Virtù
11 Dança Amorosa, Suo Troto
12 Chominiciamento Di Gioia
13 Chançoneta Tedescha (3)
14 Trotto
15 Bel Fiora Dança
16 Lamento Di Tristano, Sua Rotta
French And English Instrumental Dances In The Middle Ages: Federico Maria Sardelli (recorders, cromorns, bombarda, flute, flauto di corno, rauschpfeiffe), Ugo Galasso (recorders, bombarda, chalumeau, pipe and tabor, ciaramelle), Paolo Fanciullacci (cornet, bagpipe, olifant), Maro Morini (tromba di tirarsi), Bettina Hoffmann (ribeca, viella, tromba marina), Gian Luca Lastraioli (citola, luth), Daniele Poli (luth, harp, zither, simphonia), Luca Brunelli Felicetti (drums, naccari, cembali, bells, scacciapensieri), Massimo Risaliti (drums, harness-bells, triangle, hand bells), Bettina Hoffmann, dir.
Dança Amorosa, Italian Dances From The Middle-Ages: Federico Maria Sardelli (recorders, gemshorn, shawm, crumhorn), Ugo Galasso (recorders, shawm, crumhorn, reed-pipe), Bettina Hoffmann (fiddle, rebec, tromba marina), Gian Luca Lastraioli (cittern, ud), Annaberta Conti (portative organ), Paolo Fanciullacci (cornamuse (mute cornet), bagpipes), Susanna Giannò (harp), Luca Brunelli Felicetti (drums, darbukka, nakers, bells, tambourin, Jew’s harp), Massimo Risaliti (drum, crotales, jingles)
Bettina Hoffmann, dir.

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Links

Oldest shoe in Norway, dating to 3,000 years ago, recovered from melting ice patch – The ice patches of Norway have yielded thousands of treasures — and climate change could destroy them. – https://www.livescience.com/bronze-age-shoe-norway-ice-patch
Mikulčice the Center of the Great Moravian Empire – https://czech-archaeology-news.estranky.cz/articles/history-of-czech-archaeology/mikulcice-the-center-of-the-great-moravian-empire.html
What we owe Comenius – https://www.labyrinthoftheworld.com/post/what-we-owe-comenius
‘Book of Leinster‘ pages to be restored and digitised – ttps://www.rte.ie/news/leinster/2022/0610/1304081-book-of-leinster/
Harald Hardrada: Fighting in Sicily and Italy – https://www.medievalists.net/2022/05/harald-hardrada-fighting-in-sicily-and-italy/
Learning to Read and Write: Women’s Education in the Middle Ages – https://www.medievalists.net/2022/05/womens-education-imiddle-ages/

Video Links

What Was Normal Life Like As An Early Viking? | Last Journey Of The Vikings | Chronicle – Most people regard the Vikings as violent robbers, but they were much more than their reputation suggests. In the first episode of this series, we take a look at the origins of the Viking people, the major events that shaped the civilisation and what daily life was like as a Viking in this early period. – This landmark, high-end drama-doc tells the story of why Vikings chose to leave Denmark. With the help of dramatic re-creations and CGI, leading academics examine the life and legacy of the Viking Age, and find out why they were forced to leave Scandinavia.

New and Updated Pages

Anja has updated a whole series of pages on her “Anja’s Quest” blog. Mostly it’s the ones on dolls. There are a few new pages. Please check the side menu for sub-pages. https://anjasquest.wordpress.com/tasks/toys/pretend-play-or-learning-how-to-live/babies-and-mawmets-and-poppets/

Funnies

divider black grey greek key — **Largesse, Gifts and Auction items**
·       ASXLVIII = 88
·         ASXLIX = 794
·         ASL = 2138
·         ASLI = 731
·         ASLII = 304
·         ASLIII = 146
·         ASLIV & ASLV = 230
·         ASLVI & ASLVII = 177 plus bookmarks, 4 puppets, 4 powder fort, 8 cheese spice and 9 powder douce packets, 1 kiss-lock pouch, 10 tiny bobs, 7 pincushions, 3 pins, 3 snip case w/snips, 23lucet cords, 25 pouches for block-printing, 2 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124), 2 emery strawberries, 1 woolen spool-knit cord, 48 key bottle openers, 4 dishcloths
Total as a Household = 4238 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 6/6/22 & published 6/13/22 (C)M. Bartlett
Last updated 6/13/22

moving writing pen motif — **Largesse, Gifts and Auction items**
·       ASXLVIII = 88
·         ASXLIX = 794
·         ASL = 2138
·         ASLI = 731
·         ASLII = 304
·         ASLIII = 146
·         ASLIV & ASLV = 230
·         ASLVI & ASLVII = 177 plus bookmarks, 4 puppets, 4 powder fort, 8 cheese spice and 9 powder douce packets, 1 kiss-lock pouch, 10 tiny bobs, 7 pincushions, 3 pins, 3 snip case w/snips, 23lucet cords, 25 pouches for block-printing, 2 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124), 2 emery strawberries, 1 woolen spool-knit cord, 48 key bottle openers, 4 dishcloths
Total as a Household = 4238 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 6/6/22 & published 6/13/22 (C)M. Bartlett
Last updated 6/13/22

June 13, 2022 0

Activities through 6-5-22

Busy week! Cookery, plants, sewing…. There are even links in the funnies! Most progress this week was on the cookbook. It’s down to about 5 recipes to go, plus the ones that we haven’t done, yet. Herbs this week, was quiet, just 3 of us. Sewing only had 2 of us, but I got some done on one of the Bartholomew Babies. Project Day was busy! Herbs in the Garden on Wednesday. Masks required. We’re keeping right on with the virtual meetings side-by-side with the actual.

Late German Renn, small dolls on a Shrovetide carnival outfit.

Anja is teaching (virtually) for Adiantum’s A&S Night on Tuesday. https://www.facebook.com/events/347964990137951/

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.

Next Potluck – Next Potluck – 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18

Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Misc – Ruslan Novgorodcev – “The Glass Ceiling” has been broken in the SCA. By HER own hand Kaylah the Cheerful, Master at Arms, Master of the Pelican, and Master of Defense HAS become the very 1st female to win a Crown Tournament TWICE!!!!!! An unprecedented feat of arms on a Crown lyst field has been achieved in the Kingdom of Ealdormere, where Her Royal Highness will begin Her Reign come this Autumn. Wassail for Her Royal Highness Kaylah the Cheerful and Vivat from her ‘training partner’ …………. Well Done Very Well Done!!!!

Feast help request – It’s greens season. If you have an unsprayed yard, or park where cars are at a distance, we need some greens, washed, chopped and frozen for the feast. I’m going to be able to get a good amount, since I’m actually growing some of these and I just put by 2 gallon bags of onion/beet top/carrot dandelion. Please mark your bags! Either quartz or gallons are great. This will make a *huge* difference in expense and prep time!

The various greens that we’d like to have are:

From the store – green onions, leek (the green part), celery, spinach, cabbage, brussels sprouts, kale, onion, beet tops.
Harvested from the lawn or parks – dandelion leaves, plantain leaves (either broadleaf or swordleaf), wild sorrel, goosefoot, lambs quarters, alexanders, nettles.
….and if you have yarrow growing anywhere near, this is the time to harvest it! We have one dish that absolutely requires this by itself. I might be organizing a “road trip” on a Wednesday to go up into the forest to harvest some.

Some awful news showed up on Tuesday. Ivan Cauldwell (Mistress Svava’s child) was t-boned on the way home from Egil’s and in the ICU. As of Tuesday evening they looked stable and a bit more responsive and the medicos lightened the sedation a trifle. Their parents have asked that their privacy be respected, so the only updates since are that they’re stable. According to Mom on Friday, “He’s a little better each day.”

…and on Sat. 6/4 she posted, “This is what Kate created for Ivan Cauldwell . Thanks

Clean the forge.. start the work
No clinker, no ash
There’s coal, and there’s coke
That will burn hot, and flash

The fire pot needs tinder
Crisp paper, small sticks
Bedded deep in the cinders
The fuel waits for flame’s fix

A spark to the paper and fire to wood
Flame catches, smoke vapors
Now, Just as it should.

Encircle the fire
With black bits of coal
That shine in darkness
As fire takes hold

Close in, coals inferno
The edges, kept wet
Each moves to the center
Each glows, pyro perfect

Hand to the bellows
Turn gently, forced wind
To feed heat to the fire
So the metal will bend

It’s hot, there are rules
Let things lie where they land
Don’t touch, avoid burns
You have need of those hands

Let the hammer’s weight work
Let your skill be your guide
Place clearly your mark
Ivan’s work, made with pride.

Moar Egils

Tamar the Serene is awarded a Lion’s Strength – Photo by someone in Mountain’s Edge.

Crowns & Coronets – Photo by Geneva Borland

Today Their Royal Majesties made Duke Torgul a Lion of An Tir. This beautiful stone scroll was crafted by Tryggr. It was truly a historic moment for An Tir.

Torgul’s “Scroll” – Photo by Diane Tripp Brazil

Tryggr carved it – Photo by Diane Tripp Brazil

Geofrey the Rogue and Temperance – Photo by Diane Tripp Brazil

Vesta and…. – Photo by Diane Tripp Brazil

Events

Dance Vids – Jouyssance Vous Donneray” by Thoinot Arbeau – Dance Balletti – Utopia Early Music

An interesting group that Anja found. – Marobud
Czech Republic – Marobud is a group of historical reconstruction, fencing and crafts that focuses on the Viking period, specifically the Norwegian area in the 10th century. The band was founded in 2007 under the baton of the brothers Jona and Valgard, who have regularly visited Czech and foreign historical events since 2011. At present, Marobud consists of more than thirty young members from the Czech Republic and the United States who are family members. The group is one of the best-known of its kind in the world, with its width and depth. The group has a strict hierarchy. At the top of the pyramid, herons Jón and her youngest companion are standing, while the rest of the group consists of free peasants and their wives. The group participates in historical battles, organizes wandering through nature and lectures. In Marobud, devotion to the past and detailed research with faithful rendition are combined. Thanks to this, it inspires those interested in the Viking period all over the world. If you are interested in Marobud or have a question, you can send us an email at marobud@post.cz or write a message on Facebook. Our website is here.

Early Week – Anja was back at work on the cookbook and put out the plea that you can see above for help with harvesting greens over the summer.

Cookery – A farmer’s market trip netted a bunch of goodies. “I spent awhile on vegetables, getting some really nice beets and carrots, some fragrant (wow, the shop really smells of them!) scallions, strawberries and peas, and the fellow gave me a head of leaf lettuce, to boot! I found some sour cherry jam at another booth and eggs at third. “

“I was still working on vegetables at 4am, since I started at 1am. I have a bag of onion, one of beets (two colors!), one of carrots and another of stems, (that I use for crunchies in soup), and 2 big bags of green onion tops (plus a jar of same for garnish) mixed with beet and carrot greens. I also added a few strawberries to the sugar-preserved ones. I never thought to get any pictures!”

Saturday was Rose Sugar, since the rose is starting to bloom.

New roses. They’re red, but rather small

Detritus to one side, clean petals on the other

On Sunday Anja tried pressing a batch of commercial skyr to get whey and a harder cheese (no pix, yet). Also, Sunday, during project day, a batch of Potage de Crecy got made (below)

Lisa M. Fernandez-Mitchell – A plating of carved vegetables for a feast in Meridies last Saturday.

Meet the Mettigel, Germany’s Hedgehog Sculpted From Meat – https://www.atlasobscura.com/articles/mettigel-german-meat-hedgehog

Sewing – Bartholomew Baby progress during Sewing Workshop time. Just Anja, but the weather was pretty awful.

I Made HUGE Viking Baggy Pants From Hedeby – If you’ve been to a Viking reenactment, a Rus’ reenactment, or really even seen anything Viking themed… pretty much ever, you’ve probably seen these massive baggy pants. – If you’ve ever wondered where they come from, what the evidence for them is, and how to make a pair, then wonder no longer! For I, Jimmy, have made a pair of these ridiculous baggy pants, and wish to share my horror and joy with you! They’re proper comfy as well. – The Welsh Viking – More info on the youtube page.

Sundials, etc. –

Making Steel from Iron: Finale | Norwegian Seax Knife Blade – Follow along with blacksmith Reinhold von Glier on the conclusion of making a Norwegian seax knife blade. Today we are hand grinding a blade we forged from steel we made ourselves. – Lynne Fairchild

Herb Bunch – The slug and snails have really been having a field day. A lot of the plants are badly damaged and they ate whatever was coming up in the dahlia pot right down to ground level. I think something may be digging in the pots, too, since some of them that had seeds, aren’t showing any growth, and it’s been 4 weeks or more since planting, plus the surface is really uneven, which it wasn’t when they were planted. Oh, drat, I forgot to get plates under the cardoons again. One of them has a bud.

Otoh, the strawberries are really coming on, tiny fruit, but at least 100 berries, even if only one was ripe, yet (after the two last week). Raspberries won’t be too far behind, also looking like a good crop. The blueberry is only on its 2nd year, but there are some very nice clusters of berries, there, too. Most of the garlics are undamaged. The snails and slugs seem to like the onions better. …and other than the horseradish, which has some major leaf holes, the herbs seem to be doing ok, although the cilantro pot is one of the ones with no growth, yet. …and the lemon balm is thriving.

We really needed to fertilize, but I just ran out of oomph. I wasn’t feeling well, at all, so it’s probably just as well that there were only 3 of us: Tempus, me and a neighbor.

Food Plants

What’s with the walking onions? There *were* about 30?

Breakfast the morning after the farmer’s market

Flowers

Swamp Iris – I’m told this may be an invasive, but I was told before that they’re native!

Work on the shop outdoor plants on Saturday. Yes, in the rain.

Seed pops. Interesting idea….

Oregano, one plant, one strange green thing and new babies

Sweet cicely is coming back from whatever tried to eat it.

Project Day – Started with Anja posting pix from the week on the event page. Gudrun chimed in that she was going to be elsewhere at a con, but was back online around 2:30 saying that the local branch invited her to fight practice. Anja was redacting recipes, but ended up making a Potage de Crecy, carrot and coriander soup (pix and recipe below), plus setting the skyr to drain (no pix, yet), to see if the commercial stuff will actually make cheese. The potage turned out to be really tasty.

Ailantha posted, “Better late than never? I’ve been cleaning, sorting, and storing things from Egil’s. Now I’ve got my feast gear safely stashed. Garb is clean, but some needs mending, some needs embroidery. One step at a time!”

Michelle Crocker posted, “Okay. I tried to make a Tudor tailor waistcoat for Egils but as you can see, the proportions of the back and front pieces are, well….not prepared for construction. How do I fix this?”

Helen Louise posted, “Making tunics this week and unpacking from Egils 2022 – Adiantum, known as “Egils, When The Trees Fell”. Rather apocalyptic weather, major rain and wind but fun to get out and see people.”

Feast Planning – Cookbook this week. There are several dishes that we need to do trial runs on, still.

Recipes

Potage de Crecy – Yes, named after the battle! Legend has it that this dish was served to the victorious English once they had taken Calais in the aftermath of the fight.

Ingredients (for 3-4 portions)

10 oz – bunch of baby carrots (about 12)
10 oz – 2 small parsnips
10 oz – Onion
1 TBSP minced garlic
Frying fat (butter, frying oil, olive oil)
a good shake of ground coriander
a good shake of horseradish
a good shake of salt
10 oz – stock (e.g. chicken, vegetable, etc.)

Method

Peel and chop onion.
Add fat (butter, frying oil, olive oil) to a heavy-bottomed pot. (about 1/2 cup)
Melt/heat and add onion.
Mince the garlic and add.
Add salt, pepper (horseradish) and coriander.
Let cook on medium-high heat.
Peel your carrots & parsnips and chop.
Once the onions are translucent, pour off the juice. (If you let it stand, you can grab the grease for more frying fat and add the broth back to the potage.
Add the carrots/parsnips and a pint of broth (I used chicken, but you can use veg stock, to make this a vegetarian dish).
Stir.
Turn the heat to high let the pot come to a boil, then turn it down to just simmer for 30 minutes.
Garnish with parsley or cilantro and serve hot.

Volker Bach – Experiments today: Almond tart from Anna Wecker, the version with beaten egg whites and sugar. p. 55 Ein Mandeldorten – An almond tart

Take half a pound of finely pounded almonds on the table for one tart. Beat four or five eggs very well and remove the birds, and take as much good skimmed-off cream that has been boiled before and cooled again. Also add rosewater and sugar and a little grated white bread, that makes it tender (lucker).

Make a pastry crust as you do all the time and shape it as you please, round or as a heart or however you can. After it is hard, fill in the stuff and bake it at a gentle heat from above and below. When it has firmed up and baked well, brush it with rosewater and strew a good amount of sugar on it, or make a paste from egg white, rosewater and sugar and spread it on it (the tart). Give it a good heat, then it rises and glistens like a marzipan, which you brush the same way. It saves sugar, and when the egg whites are well beaten, you may leave out the rosewater or use very little.

If you like, and if you can, you may cut a very tender lid that is very broad, or a nice rope (braided edge?). Make a dough from egg whites, sugar and rosewater and roll it out well. When the filling has firmed up, place the nicely cut (covering) on it and give it a good heat so that the cut parts stand out yellow and brown and the tart filling white. But it must be broad and cut differently than for other tarts.

And this way, you can also cover other tarts made with dairy products (milchspeiß). If you would make it for a sick person who must not eat milk, use as much almond milk with rosewater or another kind of boiled (distilled?) water that otherwise serve for the need of the sick with the eggs, as much as you need, as always.

Miscellaneous pix

Pasta tools from Bartolomeo Scappi’s Opera – 16th century

I need to make one like this with my grey fur.

Music

Saltarello La Regina (14th c. Medieval) [Recorder, Violin, Guitar] A Medieval and Renaissance dance. – House Hartwold
“Saltarelli are an early period dance, and comparatively little is known about them (as opposed to bransles, pavanes, and basse dances). They date from the 13th to the 14th century.” – http://www.pbm.com/~lindahl/del/secti…

Instruments:

Descant Recorder
2 Violins
Guitar
Tambourine

Skarazula Marazula – Street music from the 13th to the 16th century. – Sky Cendre
A la via gelos
Laissaz nos, balar entre nos.
In the street jealous
Let us dance among ourselves.

Norse Dirge – vikinghomecompanion

Links

Burn in Hell – In 1022 heretics were discovered in northern France and burned to death for their crimes. But what caused this outbreak of radical thought? – https://www.historytoday.com/archive/history-matters/burn-hell

Goodbye to the Vikings – The term ‘Viking’ as it is commonly used is misleading, warping our perception of the Middle Ages. It should be retired. – https://www.historytoday.com/archive/behind-times/goodbye-vikings

Part of this is on Elizabeth I’s coronation gown. – Coronation Gowns: Sensational Royal Dress Through Time – https://thetudortravelguide.com/2022/06/01/coronation-gowns-sensational-royal-dress-through-time/

Video Links

Lifestyles of the Medievally Rich and Somewhat Famous – The Palazzo Davanzati – Walk around a grand medieval Florentine home, the Palazzo Davanzati, a mansion built in the 14th century to be a cutting-edge residence with the latest in creature comforts available – access to bathrooms, fresh water and fireplaces on every floor. And this amazing time capsule from the 14th and 15th centuries has been restored to its medieval glory and is available for people to explore and experience, at least superficially, the lifestyle of the medievally rich and somewhat famous. So join me on a tour of this gorgeous home and decide for yourself whether medieval living is for you! – The Creative Contessa

Funnies

Medieval IKEA? – https://kultt.fr/kitkat-ikea?fbclid=IwAR3Z71sruBvObNVxcOUVA-gwGDRnD35j2Np7hv2sN263RHjJtaW1EFVkmXo

This version of Vermeers painting shows just how long the milkmaid had to hold the pose!

…and Estella did a recording!

June 7, 2022 0

Activities through 5-29-22 Egil’s Weekend

Looking forward to Egil’s photos, once everyone gets home! We only have a few, yet. Some cookery during the week, a little carving, and that put paid to Anja doing embroidery! No pix, either, on the carving. Didn’t turn out….

There will be Herbs in the Garden on Wednesday, since it’s going to be dry. Masks required. We’re keeping right on with the virtual meetings side-by-side with the actual.

Harvested greens, carrot, turnip & parsnip tops, Winter lettuce, dandelion, celery, lovage

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.

Next Potluck – Next Potluck – 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18

Winter Feast ASLVII, Norse Theme, 2/12/23 – Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ (Yes, this is for 2022, we’ll change the numbers closer in!)

Misc – Egil’s things – Apparently a wet and windy Saturday!

Ellen Purkerson – I had a lovely time at the event today, and now I’m exhausted. It was very windy and rainy! I was having so much fun, I forgot to take pictures, but Nikolai took these before I left. I’m dressed as a Pict from 6th century Scotland.

Helen Louise

Isabeau was asked, “How’s the arm?” Her response? “I’ll be a smart mouth and say…. still broken. Lol. We go to the dr again this thursday for another recheck. I’ve started doing finger, wrist and elbow stretches to tighten the tendons and ligaments in the shoulder. Still in the sling and belly band.”

Events

JUL 15 AT 2 PM – JUL 17 AT 5 PM – An Tir July Coronation – Clayton Community Fairgrounds, Event by Arnora Grimsdottir, Lilyanne Jennifer Williams and Jenn Harper – The Barony of Wealdsmere is proud to once again host July Coronation!
This event will be at the Clayton Community Fairgrounds in beautiful Williams Valley, WA – the same site as July Coronation 2019. This is a great site with plenty of room for camping, RV’s and buildings for activities out of the summer sun. This site offers potable water, showers and electricity.
For the most up to date info please go to: https://antir.org/events/july-coronation-2022/

Dance Vids – Danza del Oso (Baile Medieval) – Danza para la conmemoración de la quema del Castillo de Ólvega – Aula de Música Villa del Moncayo
Song – Danza del Osos
Artist – Danzante Banda Celta
Album – Danzante

Classes –

Trees have histories too – A conversation with Alexander Olson about the secret lives of olive trees and oak trees in Byzantium. Contrary to what you may think, these were not cultivated consistently in the Mediterranean ecosystem of the Middle Ages; their uses to the human population fluctuated over time, giving the trees a history of their own, albeit one shaped by that of the people around them (and vice versa). – Medievalists

Across the Strait of Gibraltar: Chroniclers from Iberia and North Africa – 272 views May 22, 2022 We are bridging communities across the sea in this episode of the Medieval Grad Podcast. Emma Snowden talks with Lucie Laumonier about her dissertation, “Bridging the Strait: The Shared History of Iberia and North Africa in Medieval Muslim and Christian Chronicles.” She looks at the Strait of Gibraltar as a point of connection between Iberians and North Africans as well as between Christians and Muslims. Her work is based on fascinating chronicles written in North Africa, Al-Andalus and Christian Iberia, and how these chroniclers wrote their shared history. – Medievalists

536 AD: The Worst Year In History? | Catastrophe | Full Series | Chronicle – From late 535 AD to 536, written records from across the world suggest a mysterious climate catastrophe. Dubbed the year “without a summer”, the sun was completely dimmed and shadows were invisible even at noon. The cause of of the “worst year to be alive in history” has been long uncertain. Was it a comet? An asteroid? A volcano? Archaeologist David Keys reveals the latter is to blame for the Dark Ages of famine and plague that shaped the world order of today. – Chronicle – Medieval History Documentaries

How Did The Inquisition Really End? | Secret Files Of The Inquisition | Chronicle – In this fourth and final episode, we take a look at the demise of the Holy Inquisition that wreaked terror over Europe for centuries. When a Jewish boy is kidnapped by the Vatican, he becomes a symbol for an embattled pope. The boy’s father and the Emperor unleash the forces that bring about the end of the Inquisition. – Based on previously unreleased secret documents from European Archives including the Vatican, Secret Files of the Inquisition unveils the incredible true story of the Catholic Church’s 500-year struggle to remain the world’s only true Christian religion. It traces Catholicism’s determination to maintain power at any cost in medieval France, 15th century Spain, Renaissance Italy and even into the 19th century. Historians, experts and Church authorities advise on the handling of this controversial subject matter. – Chronicle – Medieval History Documentaries

Early Week – Not a lot happening. Watching the storks… In Central Europe storks have been considered to be good luck for a long time. They’re cited in period as bringing rain for the grain, and keeping pests from the livestock. Now we have webcams and people watch avidly. This is my favorite nest this year. 5 chicks, I think? Two batches hatched 3 days apart. In Slavetin nad Metuji – https://www.youtube.com/watch?v=Ecei6HBGpwo

Cookery – Sweet/sour cabbage got made on Tuesday. We harvested greens for a soup on Wednesday and that cooked with chicken Thursday night. Anja made sugar-preserved strawberries on Thursday. Pickled cheese was on Friday, along with sesame chicken.

Strawberries at 48 hours

Shaken. I had to dig the sugar off the bottom.

“Pickled” Cheese

Rosemary in the partially loaded bottle. Thyme is at the very bottom.

Partially loaded bottle so you can see the shallots

We all eat white bread because of 7th-century missionaries to England – https://www.medievalists.net/2022/05/white-bread-england/

Ribe VikingCentre Cheesemaking! – https://www.ribevikingecenter.dk/en/learn-more/food/food-cheese.aspx – Includes recipes for: Curd cheese, Sour-curd cheese, Smoked cheese (over an open fire!) Hard cheese & Salty cheese.

Whole Almonds Crushed To Make Flour? – Almond Cheesecakes – Townsends – OoP, but it sounds tasty and is similar to recipes from late period.

Sewing/Textile –

Unique Viking textiles found in woman’s grave – https://norwegianscitechnews.com/2021/05/unique-viking-textiles-found-in-womans-grave/

Fascinating find! Extant Norse garb remnant with horizontal ribbon applique decorations.
Historiska museet is at Historiska museet. Stockholm, Sweden – Vikingarna var förtjusta i siden!
Det här textilfragmentet kommer från ett plagg som burits i vikingarnas Birka. När det var nytt var tyget, som banden suttit fast på, färgsprakande!
Plagget kommer från en dubbelgrav på Birka, Bj 735, och båda personerna i graven kan ha haft varsitt brickbandsprydda sidendekorerade plagg.
Plagget, eller sidendekorationen, är vävt i samitum-teknik och det finns tre fragment bevarade.
De dekorativa banden är band vävda med brickor, ofta med lintråd och silketråd i varpen och med silver- eller guldtråd som ett extra inslag, sk broschering. Brickbanden skiljer sig åt i mönster och hur många brickor de är vävda med. De smalaste banden är vävda med 21 brickor och de bredaste med 32 brickor. Men vissa variationer finns även inom fragmenten.
Banden har en tydlig bård på vardera sida och en mönsteryta i mitten. Majoriteten av banden har bårder som är vävda med tre brickor i kanten där silverinslaget vänder under dessa så de inte syns i kanten. Vissa band är emellertid vävda av två brickor där silvertråden alltid går över varptrådarna och sen en bricka där silvret går under. Bården är lika under hela vävningen medan mönstret plockas så att två trådar från brickan, där varpen skall täcka mönsterinslaget, kommer över silvertråden. Brickorna träs från samma håll, men varianter förekommer. Vävningen görs med vartannat botteninslag av tvåtrådigt silkegarn (cirka 60/2 ) och vartannat mönsterinslag som görs med dubbel heldragen silvertråd 0,3 millimeter i diameter. Vissa av banden är påsydda med kaststygn medan andra har sytts fast med täta langettstygn.
Tänk om vi kunde få se hur det sett ut för över 1000 år sedan!
Fragmentet finns utställt i utställningen Vikingarnas värld.
617959_HST, Gravfynd från Birka, Bj 735, Adelsö socken, Uppland. Foton Ola Myrin, SHM, CC BY.
Translation – The vikings were fond of the sidelines!
This textile fragment comes from a garment worn in the Vikings Birka. When it was new, the fabric, to which the straps were attached, was colorful! The garment comes from a double grave on Birka, Bj 735, and both people in the grave may have had brick tape-decorated side-decorated garments. The garment, or side decoration, is woven in summit technique and there are three fragments preserved.
The decorative ribbons are ribbons woven with trays, often with linen thread and silk thread in the warp and with silver or gold thread as an extra feature, sk broschering. The trays differ in patterns and how many trays they are woven with. The thinnest ribbons are woven with 21 trays and the widest with 32 trays. But some variations are also found within the fragments. The ribbon has a clear width on each side and a pattern surface in the middle. The majority of the bands have borders that are woven with three trays on the edge where the silver section turns under these so they are not visible on the edge. Some bands are sometimes woven by two trays where the silver wire always goes over the warp wires and then a tray where the silver goes under. The board is equal throughout the weave while the pattern is picked so that two threads from the tray, where the warp should cover the pattern element, come over the silver thread. The trays are wooden from the same direction, but variants exist. The weaving is made with every second bottom layer of two-thread silk yarn (approximately 60/2) and every second pattern layer made with double full-stretched silver thread 0.3 millimeters in diameter. Some of the ribbons are sewn with throw stitches while others have been sewn with tight langet stitches.
What if we could see what it looked like over 1000 years ago!
The fragment is exhibited in the exhibition The World of Vikings. 617959_HST, Grave finds from Birka, Bj 735, Adelsö parish, Uppland. Photo by Ola Myrin, SHM, CC BY

Weave Along with Elewys, Ep. 28: Ladoga Tablet Weaving–the Easiest Pattern Ever – 1,347 views Premiered May 24, 2022 This pattern, from the 8th to 10th century in the Staraya Ladoga area, about 120 km East of St. Petersburg, Russia, is one of the easiest period patterns ever. If you are a beginning tablet weaver, this is an excellent project to start on! – Elewys of Finchingefeld (More info on the YouTube link!)

16th & 17th Century Skull Caps | Zucchettos in History – A zucchetto was a small, hemispherical, form-fitting skullcap worn by scholars, clerics, and clergymen in the 16th and 17th centuries. Clergymen can still be found to wear these caps in the present day. – Lynne Fairchild (more info on YouTube page!)

Sundials, etc. –

How to Make a SCROLL CASE for the SCA | Step by Step – Follow along step by step on how to make a simple scroll case folder, using scrap fabric and cardboard! Scroll cases are wonderful for any scribe to have to transport scrolls to events. – Lynne Fairchild

Herb Bunch – Herbs in the Garden on Wednesday got a lot done! Succession planting of carrot seeds was one. Lots of geranium stuff and I did a short write-up, below the pictures, since they’re just barely period….barely. Lots of weeding, moving plants around and watering. The figs have leaves, the blueberries are definitely setting fruit and the spiders have hatched!

Figs

Berries

Other plants

Heron stake holding the watering system on top of the corner succulent pot

Horseradish leaves are really going, now

That really doesn’t look like a dahlia….

Spiders – Wee baby spiders! Bugs/pests we’re gunnin’ for ya!

The wee babies all in a clump about 8 inches up from the egg case. It’s hard to see the silk that’s all around them, but there’s *tons*!

Geraniums

Geranium/Pelargonium (quotes from Wikipedia, the free encyclopedia – https://en.wikipedia.org/wiki/Pelargonium )

Pelargonium, called “Storkbills” to distinguish them from the “Cranesbills”, which are the Mediterranean geranium “Pelargonium species are evergreen perennials indigenous to warm temperate and tropical regions of the world, with many species in southern Africa. They are drought and heat tolerant, but can tolerate only minor frosts. Some species are extremely popular garden plants, grown as houseplants and bedding plants in temperate regions. “

These are the common houseplant and the grouping includes the scented geraniums. They’re easy to propagate from cuttings, just whack off a piece and either drop it in water until it sets roots, or poke them directly into the dirt.

“The first species of Pelargonium known to be cultivated was P. triste, a native of South Africa. It was probably brought to the Botanical Garden in Leiden before 1600 on ships which had stopped at the Cape of Good Hope.

“Other than being grown for their beauty, species such as P. graveolens are important in the perfume industry and are cultivated and distilled for their scents. Although scented pelargoniums exist which have smells of citrus, mint, pine, spices or various fruits, the varieties with rose scents are most commercially important. …Pelargonium distillates and absolutes, commonly known as “scented geranium oil” are sometimes used to supplement or adulterate expensive rose oils. …The edible leaves and flowers are also used as a flavouring in desserts, cakes, jellies and teas. Scented-leafed pelargoniums can be used to flavor jellies, cakes, butters, ice cream, iced tea and other dishes, The rose-, lemon- and peppermint-scents are most commonly used. Also used are those with hints of peach, cinnamon and orange.”

“In herbal medicine, Pelargonium has been used for intestinal problems, wounds and respiratory ailments, but Pelargonium species have also been used for fevers, kidney complaints and other conditions. Geranium (Pelargonium) oil is considered a relaxant in aromatherapy, and in recent years, respiratory/cold remedies made from P. sidoides and P. reniforme have been sold in Europe and the United States.[80] P. sidoides along with Echinacea is used for bronchitis.[81] P. odoratissimum is used for its astringent, tonic and antiseptic effects.[citation needed] It is used internally for debility, gastroenteritis, and hemorrhage and externally for skin complaints, injuries, and neuralgia and throat infections. The essential oil is used in aromatherapy.”

Project Day – Several people had dropped Egil’s pix onto Facebook on Fri/Sat. Anja spent the early part of the day finding video links and sorting various things into this report. Late in the afternoon she asked on the group whether folks are seeing the Project Day event page. Apparently not. <sigh>

After the stated time was up, she went in back to make the sesame chicken that’d been “cooking” (marinating) overnight. It took about an hour to get everything together, marinate the chicken and then do the sauce and fry the chicken. It’s not a period recipe, but it’s something possible, althoguh some of the ingredients were very modern.

Feast Planning – A little happened on the cookbook. Anja’s having some trouble tracking down previous recipes. A little more happened on the online pages, too.

Recipes

Spiced/Pickled Cheese – This is more of a general method than an actual recipe. (Most pictures in “Cookery”

Ingredients

Cheese (see note)
Oil – Peanut or olive, a little less than 1 quart.
Quart canning jar with airtight lid. Storage jars are sometimes not airtight!
Spices/Herbs – Multiple possibilities, but garlic and rosemary are a good start. (see note)

Method

Slice your cheese to no more than 1/2 inch thick. You can just use slices or make fingers or cubes, whatever will fit your jar.
Pour the jar 1/4 full of the oil.
Add cheese.
Add spices.
Cap tightly and refrigerate.
Shake the jar at least once a day for about a week.
Use a long skewer to get pieces of cheese out. No fingers! Don’t pour it out and pour it back, either, unless you’re going to eat it all up, right away.
Keeps for up to a month, unless contaminated.

Note – You need a cheese that won’t dissolve in oil. Mozzarella is very good for this, but other cheeses are possible.

Note2 – Any spices/herbs that you like work for this: garlic, rosemary, thyme, lovage, sage, oregano, marjoram, horseradish, mustard peppers, ginger, wasabi, italian seasoning. Cut your pieces small (minced garlic size…..) and don’t use combinations that overwhelm each other. My rule of thumb is only 3 herbs at a time, or use a seasoning mix where they’re already balanced. Salt, only if necessary.

Miscellaneous pix

The Dancing Duchess: Dancing with Stjarna – Antonio Cornazano (c. 1430-1484, figure 3) calls Domenico, the “master in the art of dance.” He worked in the Este Court in Ferrara and dedicated his book to Hyppolita Sforza in 1455 whom he was instrumental in teaching the established theories of “Memoria (Memory), Misura (Measure), Aere (Spirit), Diversita di cose (Variety), Compartimento di terreno (Use of space).” Later, in 1466 made a copy and dedicated it to her brother Galeazzo Maria who later became the second Sforza Duke of Milan, his new patron. Cornazano was best known as a poet and courtier, being gifted in dancing, but it is not known if his work was his own, or possibly Domenico’s. He writes in his book:Your Grace, as an example so as to demonstrate an infallible rule; something which I do not believe can be shown by any living dancer, and it is this; not only can I remember the themes of dances once studied, but often when I was in the most refined assembly rooms, I mean during the flower and ardour of my youth, and being unexpectedly confronted with a new ballo or bassadanza, having heard it described or seen it danced only once, that was sufficient for me to join into the ballo dicto fatto and without further ado perform the same without a single error of judgment etc. He seems to be a man that is out to sell himself and make himself a valuable member of the court. As a courtier, he was the local expert of behavior within the court. With this statement above, it is apparent that the ideals of a courtier might have changed by the early 16th century. Baldassar Castiglione’s Il Libro del Cortegiano (The Book of the Courtier), written in 1508 but published in 1528 describes a slightly humbler attitude of a successful courtier. We get a glimpse of not just how a man should comport himself, but also for a woman. For a man, a well-rounded courtier must be:…well read, a master of languages and able to talk pleasantly and intelligently on all subjects but without any sign of boasting. He must be a brave and chivalrous soldier though not too quick to seek a fight. He should be a competent athlete and sportsman, have a certain skill in music and be an excellent horseman and dancer. There are certain other exercises that can be practiced in public and in private, like dancing; and in this I think the Courtier ought to have a care, for when dancing in the presence of many and in place full of people, it seems to me that he should preserve a certain dignity, albeit tempered with a lithe and airy grace of movement… Castigilione also define the accomplishments and graces necessary for a gentlewoman:I wish this Lady to have knowledge of letters, music, painting, and to know how to dance and make merry… Though he warns:…when she starts to dance or make music of any kind, she ought to bring herself to it by letting herself be urged a little, and with a touch of shyness… Antonio Cornazano does not seem to be interested in this model. He took on the role of disciple of Domenico, sharing the theories that he learned and continued to teach his master’s dances which included bassadanza, and balli, which included quaternaria, saltarello and piva, all different time signatures to music, bassadanza being the slowest tempo comparable to a contemporary 6/4, quaternaria as ¾, saltarello as 2/4 and the fastest tempo being piva as 6/8. His book defines the “nine movements, natural and material, and three accidentals. The naturals are: simples, doubles riprese, continente, contrapassi, movimenti, volta tonda, meza volta, and scambii. The accidentals are, trascorse, frappamenti, and pizigamenti; and none of the accidentals is right performed on their own… I shall not further define the accidental movements, as they in no way embellish the dancing of the lady…”

Still Life with Sweetmeats – Unidentified artist, Spanish, 17th century (Museum of Fine Arts, Boston) The joys of an 17th century sweet tooth on display here. From the 1600s: Museum of Fine Arts, Boston. “The friezelike arrangement of tipped and propped confections suggests a display in a shop window. The boxes hold glazed fruit and candy and sticks of brown sugar; in the center is a broken piece of gingerbread.” The containers look very similar to those Shaker boxes available in craft stores.

Hedgehogs rolling on the ground to collect grapes for their young, as illustrated in the Rochester Bestiary (England, c. 1230): f. 45r. Hedgehogs were said to creep into vineyards when the grapes were ripe, to climb the vines and shake the fruit down to the ground. Then, rather than eating this bounty on the spot, they would turn onto their backs and roll around, impaling the grapes with their sharp quills. They could then trundle off back to their burrows, carrying the grapes on their spines, as a meal for their young. The bestiary writers allegorized this as a warning of the clever stratagems of the devil in stealing man’s spiritual fruits. c 1230-14th century Bestiary and Lapidary (‘the Rochester Bestiary’) The manuscript includes:Added leaves from a service book (ff. 1r-2r);Bestiary (ff. 3r-141r); Lapidary (ff. 141v-149r). Latin. French, Old Parchment codex. Dimensions: 300 x 215 mm British Library London. Royal MS 12 F XIII

Music

Wulf ond Eadwacer – Anglosaxon poem of Wulf and Eadwacer, set to new music by Hanna Marti. – Performed and recorded by Hanna Marti in tempore pestilentiae 2020. – This song is part of Ensemble Sequentia’s new concert program “WORDS OF POWER : Charms, Riddles and Elegies of the Medieval Northlands”, directed by Benjamin Bagby. – Hanna Marti

Sumer Is Icumen In – An arrangement of the smash 13th-century hit by the Medieval Division of the Upper Peavine Institute for Music Technology. Sing along! – Crusty Acres

Sumer is icumen in,
Loude sing cuckou!
Groweth seed and bloweth meed,
And springth the wode now.
Sing cuckou!

Ewe bleteth after lamb,
Loweth after calve cow,
Bulloc sterteth, bucke verteth,
Merye sing cuckou!
Cuckou, cuckou,
Wel singest thou cuckou:
Ne swik thou never now!

“Sumer Is Icumen/Mirie It Is While Sumer Ilast,” performed by the First Light Ensemble – Sharyn Byer (flute), Claire Smith (flute) and Alexandra Molnar-Suhajda (harp) of the First Light Ensemble with guest artist Barry Byer (symphonie) perform “Sumer Is Icumen/Mirie It Is While Sumer Ilast,” a 13th Century Medieval English rota, arranged by Ms. Molnar-Suhajda, at the Midsummer Magic concert held June 18, 2016, in the Hoge Chapel at the Columbia Baptist Church, Falls Church Virginia. – KEDVideos

Links

Scientists Recreate Cleopatra’s Favorite Perfume – Reconstructing the scentscapes of bygone civilizations is anything but simple – https://www.smithsonianmag.com/smart-news/scientists-recreated-cleopatra-favorite-perfume-180980126/

Researchers to examine the origins of the Maritime Silk Route – https://www.medievalists.net/2022/05/researchers-to-examine-the-origins-of-the-maritime-silk-route/

The ‘classical’ author imagined by medieval readers – https://www.medievalists.net/2022/05/classical-author-medieval-readers/

The Rise and Fall of the ‘Dark Ages’ – https://www.medievalists.net/2022/05/dark-ages/

“Be like the River-Crab” and Other Life Lessons from the Twelfth Century – https://www.medievalists.net/2022/05/life-lessons-from-the-twelfth-century/

25 Things from Everyday Life in the Middle Ages – https://www.medievalists.net/2022/05/things-everyday-life-middle-ages/

Video & Podcast Links

Medieval Beauty Tips – Just like us, medieval people wanted to step out looking (and smelling) their best. This week on The Medieval Podcast, Danièle shares some hygiene and beauty advice from the Middle Ages. – Medievalists

Arundel Castle: Why the Noble Dukes of Norfolk Actually Live in Sussex? – Today, we travel to Arundel Castle in Sussex to see some of the highlights of this extraordinary and historic building, home to the Dukes of Norfolk since the sixteenth century. I’ll also answer the question of how come the Dukes of Norfolk now live in Sussex! – Have you visited Arundel Castle? What is your favourite bit or your tips for other visitors? Let me know in the comments below! – The Tudor Travel Guide (more info in YouTube page)

Funnies

May 30, 2022 0

Activities through 5-22-22 Crown Weekend

After a good couple of days working in Anja’s garden, a fire at their house stopped them doing much. They’re fine. The house is, really, although it needs a new circuit-breaker panel. Isabeau’s arm is improving. Gudrun’s having fun with cos-play and everyone else is frantically getting ready for Egil’s.

Herbs in the Garden on Wednesday. Masks required. We’re keeping right on with the virtual meetings side-by-side with the actual.

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – Next Potluck – 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Misc – Update on Isabeau, “I’m working on mending my broken shoulder! Lol. The follow up appt showed it is still perfectly lined up. Hurry up and wait for the healing to continue. I’m to spend time daily out of the sling, wiggling my fingers and wrist. The beginnings of PT It still hurts, but I’m done with the narcotics. Taking OTC meds.”

May Crown – As always with recorded live-streams there are long waits between “things”. Please be patient!

Note – Someone at crown became symptomatic and tested positive for COVID this morning. Get tested!

May Crown – Roving Court – This stream includes Roving Court. Proudly hosted by the Kingdom of An Tir, and the Barony of Vulcanfeldt.

May Crown – Opening/Morning Court, Processional, and Invocation of the Crown Lists – This stream included Opening/Morning Court, Processional, and Invocation of the Crown Lists. Proudly hosted by the Kingdom of An Tir, and the Barony of Vulcanfeldt.

May Crown – Afternoon Court, Sweet 16, Finals – You are invited to bear witness as the chivalrous fighters of An Tir meet in honorable combat to vie for the Sable Throne. This stream included Afternoon Court, Sweet 16, and Finals. Proudly hosted by the Kingdom of An Tir, and the Barony of Vulcanfeldt.

May Crown – Evening Court – This stream included Evening Court. Proudly hosted by the Kingdom of An Tir, and the Barony of Vulcanfeldt.

Events

MAY 27 AT 12 PM – MAY 30 AT 3 PM – Egils 2022 – Adiantum – Event by Barony of Adiantum and Chris Howerton – Lynx Hollow Park
You are invited to join the Barony of Adiantum for a three-day weekend of Medieval Adventure.
Activities to Look forward to:
Heavy Armored combat – Holmgang, Prize Tournaments & Baronial Defender Tournament
Rapier Combat
Cut & Thrust Combat
Bardic Baronial Championship & Performances
Medieval Period Archery Fun Shoots, Competitions & Royal rounds
Thrown Weapons Baronial Championship & Fun Toss
Medieval Court, Pageantry & Ceremony
Norse Trade Blanket
Youth & Family Activities
Medieval Merchants’ Row
Arts & Sciences Village, Full of Classes, Demo’s and Displays

Dance Vids – Saltarello. Medieval dance. Lithuanian dancers – Lithuanians medieval dance performance. Saltarello.

Classes –

Handmade Inkwell – Kicking the Wheel With Jon Townsend

Cædmon’s Hymn (Spoken in Old English) – (Click ‘Captions’ to enable Subtitles/[CC] in Old English w/Modern English translation) – Lukas Papenfusscline performs Cædmon’s Hymn, a poem composed by Cædmon, an illiterate cow-herder who was able to sing in honour of God the Creator, using words that he had never heard before. The work was passed down from a Latin translation by Bede in his Ecclesiastical History of the English People. It was composed between 658 and 680 and is the oldest recorded Old English poem.

Old English Caedmon’s Hymn text:
Nū scylun hergan hefaenrīcaes Uard,
metudæs maecti end his mōdgidanc,
uerc Uuldurfadur, suē hē uundra gihwaes,
ēci dryctin ōr āstelidæ
hē ǣrist scōp aelda barnum
heben til hrōfe, hāleg scepen.
Thā middungeard moncynnæs Uard,
eci Dryctin, æfter tīadæ
firum foldu, Frēa allmectig.

Modern English text:
Now [we] must honor the guardian of heaven,
the might of the architect, and his purpose,
the work of the father of glory
as he, the eternal lord, established the beginning of wonders;
he first created for the children of men
heaven as a roof, the holy creator
Then the guardian of mankind,
the eternal lord, afterwards appointed the middle earth,
the lands for men, the Lord almighty.

Inside A Woodturners Woodshop – Old vs. New – Townsends

The Secrets of the Tower: Where Did Anne Boleyn Meet her Brutal Death? – Slip back in time to enjoy a guided tour of some of the most significant places in the Tower of London associated, in particular, with Anne Boleyn; from where Anne entered the Tower before her coronation and at her imprisonment, to the lost royal apartments, through to the REAL site of the scaffold upon which she died. Join your Tudor guide to see the Tower as it was in the sixteenth century. The tour of the Tower starts at 1.12 mins – The Tudor Travel Guide

1522: The Scandal Of The Venetian Inquisition | Secret Files Of The Inquisition | Chronicle – Venice, once a centre of free thinking, suffers under a climate of terror brought about by the Inquisition. The church’s most powerful weapon will be a new type of inquisition, controlled by the Pope himself. He will use it to curtail the spread of a competing religion, and eliminate those who betray the faith. It will stop the flow of new ideas let loose by the printing press, and repress the birth of modern scientific thought. A new campaign in the battle for the souls of Europe’s Christians is about to begin. – Based on previously unreleased secret documents from European Archives including the Vatican, Secret Files of the Inquisition unveils the incredible true story of the Catholic Church’s 500-year struggle to remain the world’s only true Christian religion. It traces Catholicism’s determination to maintain power at any cost in medieval France, 15th century Spain, Renaissance Italy and even into the 19th century. Historians, experts and Church authorities advise on the handling of this controversial subject matter. – Chronicle – Medieval History Documentaries

The Terrifying Truth About Britain’s Real Witchfinders | A Century Of Murder | Chronicle – Dr Suzannah Lipscomb investigates the shocking story of Matthew Hopkins, the Witchfinder General, in the final part of this two-part series. The ruthless Puritan was the instigator of Britain’s most brutal witch hunt in history. Why were these witchfinders allowed to commit these heinous crimes? And what would make you a witch in Medieval Britain? – Chronicle – Medieval History Documentaries

Early Week – Clean-up and leftovers are the usual after a potluck. Anja had a couple more dishes to try out, though, so decided to work on them during her and Loren’s weekend (Tue/Wed) and ran out of time.

Cookery – We were still playing with the cherry pudding in the early week and Anja decided she wanted to try the cheese fritters, and wanted to use up the red cabbage from her fridge. Unfortunately, a fire at home (not too damaging) put everything off for the tail end of the week and we ran out of time there, too.

A medieval Czech recipe for creamed cabbage found on Facebook on 5/21/22 – The recipe transliterated below says, “pickled”, but the word actually means something more like, “prepared”.

Volker Bach – 5/22/22 Facebook – That looks like a fascinating source. Anyone read Czech?

Historic Cookery – Jana Ruza – Recipe for the preparation of pickled cabbage, Sauerkraut

Second half of the 15th century. The original is deposited in the Library of the National Museum Prague sign I H 51, fol. 21V

Zelee kyselee
Rzez dluze krom kosscialow czos (nay tenie?) muozess potom ge warz v wodie a kdyz obewrze wlig na sytko a kdyz prostydne wyzdmi ge dobrze Potom wklad zase do hrncze protrzes a ruozno vczinisz na nie mandlowe mleko nechayzt wtom wrze A zelenee zelee muozess teez warziti.
Recipe for the preparation of pickled cabbage, Sauerkraut
Cut into strips, except for the stalk, then boil in water and when it has come to the boil, pour into a strainer. After it has cooled, wring out well.
Put it back in the pot, pour in the almond milk and bring to the boil.
You can cook fresh cabbage in the same way.

Kristina Hildebrand – Very cool! It’s old Czech, which seem closer to modern Polish. I can understand it but it takes a bit of effort.

Susan Fox – This implies that the cabbage has been fermented whole, not cut up like we think of sauerkraut today.

Susan Fox – I have seen that in Turkish shops in Germany, doe with York Cabbage.

Volker Bach – It’s also mentioned in the Oeconomia. Apparently, you included whole heads with chopped cabbage leaves so the whole was packed without needing extra brine.

Susanne Milada Hülsmann

Oh gods that’s next level – handwritten. The one I’m translating is printed / woodcut.

Katrine De Saint Brieuc – I had found these instructions for brined/pickled cabbage: https://books.google.de/books/content?id=3y1CAAAAcAAJ… and

https://books.google.de/books/content?id=3y1CAAAAcAAJ…

This is from Das Ackerwerk by Lucii Columellae and Palladii (1536), probably a translation of the Latin text “De Re Rustica”. BOOKS.GOOGLE.DE, books.google.de, books.google.de

Lule Rakipi – Herr Lehrer, ich wusste das nicht, dass man Mandel Milch Zubereiten können!!!!

Lule Rakipi – Hier ist das Rezept!

Jana Ruza – Recipe for the preparation of pickled cabbage, Sauerkraut
Second half of the 15th century. The original is deposited in the Library of the National Museum Prague sign I H 51, fol. 21V
Zelee kyselee
Rzez dluze krom kosscialow czos (nay tenie?) muozess potom ge warz v wodie a kdyz obewrze wlig na sytko a kdyz prostydne wyzdmi ge dobrze Potom wklad zase do hrncze protrzes a ruozno vczinisz na nie mandlowe mleko nechayzt wtom wrze A zelenee zelee muozess teez warziti.
Recipe for the preparation of pickled cabbage, Sauerkraut
Cut into strips, except for the stalk, then boil in water and when it has come to the boil, pour into a strainer. After it has cooled, wring out well.
Put it back in the pot, pour in the almond milk and bring to the boil.
You can cook fresh cabbage in the same way.

Volker Bach – Is that Middle Czech? I didn’t know we had recipe sources! Great find! It’s interestingly close to the way German sources describe leeks and greens being cooked. Almond milk, often thickened, played a significant role here.

Volker Bach – I do like creamed leeks.

Volker Bach – Yes! It is.

Tanya Washburn – So these are whole pickled cabbages, that you then slice, blanch in water (I assume to reduce the salt) the serve in hot almond milk. I can see how that’s a way to get some vegetables on the table during lent, and the rest of the long weeks when there’s little fresh from the garden.

Mindy Balderas – What is the almond milk referring to? I don’t think using a carton of Almond breeze from the grocery store would be the same thing since that kind of almond milk was invented within my lifetime.

Mindy Balderas – basically almonds are ground up with some kind of liquid so their oils and some solids go into suspension,then the liquid is strained. Not very different from modern almond milk

Paul Holden – Not sure I see where the fermentation is to make it sauerkraut, it reads more like just sauces cabbage.

Amanda Forest – Holy crap, I could read some that! Didn’t know how much was still up there! lol.

Vincent D. Lobascio – None of this makes any sense. Almond milk in sauerkraut? I wasnt aware almond milk existed in the 15th century. I tried to translate and the language is not detectable.

Vincent D. Lobascio – Almond milk has been in Europe for a long time. Popular during Lent.

Vincent D. Lobascio – almond milk is in pretty much every medical cooking ms. Just not out of a carton

Vincent D. Lobascio – here’s a start: https://www.secondshistory.com/…/almond-milk-medieval… SECONDSHISTORY.COM, Almond milk: A medieval obsession — SECONDS | Food history, Almond milk: A medieval obsession — SECONDS | Food history

Vincent D. Lobascio – sunflower seed milk was popular with my Indigenous ancestors before the Europeans arrived.

Vincent D. Lobascio – Almond milk, was used in all Catholic Countries, as Milk and Dairy products were not allowed on certain days, and so was replaced by Almond Milk. Not just for Lent.

Sewing –

How to Dye with Birch Bark @History Science Fiber – Birch trees (in the genus Betula) give an incredible range of colour, from peachy-pinks and salmon greys in the bark to brilliant yellows and chocolate browns in the leaves. Common in many forests of the Northern hemisphere, this video explores the steps you need to take to naturally dye with birch bark to achieve these amazing colours. Natural dyeing is an amazing way to create your own sustainable ecodyes. – Note: through researching this video, I found out 11 trees in the Betula genus are of conservation concern and red-listed with the IUCN. Please do some sleuthing in your area to help ensure you’re harvesting bark sustainably and responsibly. – How to dye with birch leaves: https://youtu.be/Obo4Qws8tkM – I’m a wildlife ecologist who specializes in management and conservation of endangered species. I’m passionate about exploring the natural world and connecting people with nature through fiber and science. Please never cook using any of your dye equipment and always store your plants, lichens and mushrooms safely. – https://www.youtube.com/watch?v=O86r7hqGBGY

Sundials, etc. –

Large Medicine chest of Vincenzo Guistiniani, leather covered, probably made for Vincenzo Guistiniani, Genoese Governor of between ca.1562 and 1566. Some of the bottles contained within this elaborate medicine chest still appear to have their 16th-century contents, including compounds such as rhubarb powder, juniper water and mustard oil.

Making STEEL from IRON, Part 3: Welding a Patterned Blade | Blacksmithing – Today we will be forging the steel that we had previously refined from iron, and later welded into bars, in order to recreate a Norwegian seax. – The seax, or sax, was a medium to large single-edged Germanic knife. Today we recognize the seax most for the distinctive twisting pattern in the steel of the blade, but that pattern was far from universal in historical artifacts, and twisted pattern welding was common in Europe from late antiquity to the early middle ages. Blade shapes, handle construction and other identifying features of varied widely by time location and culture, because seax simply means “cutting tool” – it shares etymological root with scissors. – Lynne Fairchild

Making STEEL from Iron, Part 4: Refining the Blade | Blacksmithing – In today’s video, we are going to refine the shape of the blade for a Norwegian seax with hammers and files, before going ahead with the hardening. – Interesting things happen when you hand forge an object, and we’ll get to see the real results of internal stresses and decarburization that a smith will have to deal with to create a successful knife. – Lynne Fairchild

Herb Bunch – Anja worked in the garden on Tue/Wed and got some more pix on Thurs. & Sun.

The sun halo – This persisted from noon until the sun was westering behind the trees around 6pm!

A garden lunch – Lettuces from the garden, swiss/gruyere/mozzarella cheese, and a blue cheese sauce.

Planting Marigolds/Lettuces/Garlics/Weeding – Succession planting is really important in such a small garden.

A flat of marigolds for pest control (if they come up, old seeds…..)

This was the lemon grass. I planted garlic around it.

Berries

Flowers

Rose in front of shop, just starting buds.

Other stuff

Creeping buttercup/crowfoot (used for shingles and “soremouth”

Project Day – Anja started the day with processing pix and then started to edit pages online. WordPress was fighting and the net was slow. Frustrating.

Gudrun was first to check in. She’s doing cosplay photos today, and having trouble with her swords. The ceiling is too low! So, she headed outside and got a good batch there.

Estella – “I sewed a spangle back onto my “gypsy dress,” a smock-dress my Mother gave me many many years ago. Hey, that’s a big deal for me! I had to thread the needle and I need new glasses! That was the hardest part! I love this smock. The main reason is that it still fits me, LOL!
I did notice for the first time, what is stamped onto the little metal spangles. I’d bet my saintly Roman Catholic Mother never noticed the Hindu symbols.”

Ailantha – “A bustle of activity here as all complete last minute projects for Egil’s Tourney: sewing, filling project bags for classes to be taught, baking, completing woodworking projects, packing, printing display lables…the list goes on and on lol.”

Helen Louise posted, “Just finished early coat for my kid, new early outfit for myself and packing GoldKey in school bus getting ready for Egils 2022 – Adiantum . “

Feast Planning – Mostly working on online pages this week. Spent a bit of time on the cookbook over Thur-Sun. …and some time on the spice mix sheet/page.

Recipes

Fish sausages from the Inntalkochbuch – Another expensive illusion food for Lent. – https://www.culina-vetus.de/2022/05/21/fish-sausages-from-the-inntalkochbuch/

Lenten eggs (almond) and bratwurst (figs and raisins) Similar dish

<<31>> Pratwürst von vischen – Bratwurst sausages of fish – Chop the pike finely and add good spices and use caraway in it. Place that on a skewer and roast it, and baste it with fat. Serve it with sugar, ginger, and traget (a spice mixture)

There is not much to this recipe – it is a shaped dish made from finely chopped fish like we have many in the medieval corpus. In this case, the sausage shape is created not by filling a gut (or swim bladder), but by shaping the mass around a spis, a spit or skewer. Given the typical size of bratwurst sausages, this is likely a small implement, something like the köfte skewers used in Turkey today. Beyond that, we learn little worthwhile about technique. Other such recipes describe using egg or flour to give the mass cohesion and shaping it with moistened hands. That may well have been done here, too. As with all fresh fish recipes, this was an expensive pleasure.

Miscellaneous pix

Bread – from Tacuinum Sanitatis – Since 1995, May 16th has been the “Fête du Bread” in France. The miniature depicts the making of bread in a Tacuum sanitatis, manual of health written c. 1050 by Ibn Butlân ( n 1066), a Christian doctor and theologian from Baghdad, copied and illustrated in Rhenia c. 1474 Each leaf of the manuscript bears a title – here Panis opus / Taig – and an illustration: there, three oven-bakers surrounded by balls of dough (Taig) laid on trotting tables. At the bottom of the page (see comment), the Latin text is followed by a German translation, where we learn that bread is good for the stomach, that it feeds you well, and that the best is the one with little sound and rested all night. – Paris, BnF, ms latin 9333, f°61v, 33×22 cm

F O U N G. 55v, Woman Cooking Sanitary tacuinum Italy Pavia or Milan, circa 1390-1400 National Library of France. New Latin Acquisition 1673

May 20: United Nations: International Bee Day adopted by the UN on October 18, 2017, the date chosen to coincide with the anniversary of the birth of Slovenian beekeeper Anton Janša in 1734 earlier, who discovered that the fertilization of beekeepers of the United Nations The queen bee was flying out of the beehive; and promoter of bee transhumance. Institution of Prince Christian Summary and free adaptation of the Erasme Treaty. Origin: Western France (Tours) Date: 1526. French manuscript illuminated on parchment. Possessor: Louise of Savoie, Duchess of Angouleme (commander) (? ) . Chantilly (France/Picardie/Oise (60). Establishment: Library and Archives of the Condé Museum

Music

You gotta see this one! It’s original music! (…and if I hadn’t told ya, wouldn’t you have twigged to it?)

Travel to the New World – A Renaissance Military Suite (2021) by Eduardo Antonello – Hello! This is my last composition “Travel to the New World – A Renaissance Military Suite (2021)” dedicated to Fred F –
As usual, all instruments were played by me as the recordings and audio/video editions. Early Music in a Different Way 😉

Musica Antiqua – Schiarazula Marazula
Danza popular italiana de finales del siglo XV. Es muy conocida, y esta es la versión interpretada por la formación Musica Antiqua.
Que sea tan conocida es algo que debemos al compositor italiano Giorgio Mainerio, quien en 1578 arregló la danza recogiéndola junto a muchas otras en el libro Il Primo Libro de Balli.
La danza fue utilizada en cierto tipo de rituales, motivo por el cual llegó a estar prohibida por la Inquisición, que no veía con buenos ojos dichos ritos.

Musica Antiqua – Schiarazula Marazula
Popular Italian dance of the finals of Chapter XV. It is very popular, and it is the version interpreted by the Antiqua Music formation.
That I know this is something that debates to the Italian composer Giorgio Mainerio, who in 1578 arranged the recourse of the young to many others in the book Il Primo Libro de Balli.
The dance is used in the right type of rituals, motivated by any legal reason to be banned by the Inquisition, which does not come with good eyes.

Renaissance Suite David Munrow and the Early Music Consort of London

Track 1: – 0:00 – Hans Hassler: Lustgarden – Intrada VI, Intrada VII
Track 2: – 2:55 – Michael Praetorius: Terpsichore – Bransle double de Poictou, Bransle gay double
Track 3: – 4:44 – David Munrow – Bagpipe solo I, Bagpipe solo II
Track 4: – 7:38 – Tielmann Susato: Danceyre – Basse danse: Dont vient cela
Track 5: – 11:38 – Anon., 16th c. – O death rock me asleep
Track 6: – 15:00 – Michael Praetorius: Terpsichore – Bransle simple
Track 7: – 17:18 – David Munrow – The six days of Grenoble
Track 8: – 19:12 – Anon., Italy, 14th c. – Tristan’s Lament
Track 9: – 23:50 – David Munrow – The Race Against Oneself
Track 10: – 27:04 – Giovanni Macque – Consonanze Stravaganti
Track 11: – 28:49 – Pierre Phalèse: Premier livre de Danseries – Basse galliarde, Michael Praetorius: Terpischore – Galliarde
Track 12: – 31:52 – Arcangelo Corelli, Op. 5, No 12 – La folie d’Espagne – Arcangelo Corelli: – Division flúte

New and Updated Pages

Foods from the Norse – https://wp.me/P8ngGY-4So

https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/foods-from-the-norse-viking-era/roast-pork/

https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/foods-from-the-norse-viking-era/norse-pork-roast-speculative-recipe/

Funnies

It’s not a mature pun until it’s full groan!

Quoting Sir Walter Raleigh, “I had it ruff.”

Just ‘coz Vesta is always good for a grin when she’s shenanigating!

May 23, 2022 0

Activities through 5-15-22 – Tain Bo/Potluck

We didn’t have as much project progress as we’d like during the week, but potluck often does that. The garden saw a lot of work. Estella made a cool Polish recipe. We had 2 young women (plus kiddo) apply to be members of the House and ate a lot of interesting food!

Project Day is now open for in-person meet-ups as well as in the Virtual Realm! Potluck this month will be Virtual and Real-World! Herbs Workshop and Sewing are ongoing. Masks required. When will the rest of these open up in person? We’ll keep right on with the virtual ones side-by-side with the actual.

The leek/scallion/garlics harvested from the garden

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, doing incense
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – Next Potluck – 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Misc – For those of you worrying about Isabeau’s broken arm… It broke cleanly, just below the ball, and is properly lined up. She’s been bound up, so it’s all healing, now.

Táin Bó – Evening Court – Streamed live 6pm on 5/14 – Join the Principality of the Summits and the Barony of Glyn Dwfn for evening court at Táin Bó! – Principality of the Summits, Kingdom of An Tir SCA – Starts at about 11 minutes.

Events

Dance Vids – A Full 2-Hour Medieval Ball with Live Music and Teaching – The Creative Contessa

Classes –

Talking Tudors – Episode 156 – Disability at the Renaissance Royal Courts with Jessica Secmezsoy-Urquhart ( <<< listen at this link!)- May 12th, 2022 by talkingtudors – Natalie Grueninger speaks with Jessica Secmezsoy-Urquhart about the lives of people with disabilities at the Tudor and Renaissance Courts.

ANNE BOLEYN’S B NECKLACE | Anne Boleyn’s jewellery | Famous Tudor jewels | Six wives documentary – What do we really know about ANNE BOLEYN’S B NECKLACE, one of the most recognisable and famous Tudor jewels? This pearl necklace with golden B pendant and accompanying gold chain is seen in multiple portraits of Henry VIII’s second wife, but as with so many other pieces of Anne Boleyn’s jewellery, its history and fate are obscure and a number of legends have grown up around it which may or may not be true, including the theory that it was inherited by her daughter Elizabeth I and that some of its pearls now sit in the Imperial State Crown of the United Kingdom. In this six wives documentary from History Calling, we go back to the original sources to discover what we actually know about this infamous royal jewel, how much (if any) merit the stories around it deserve and what Anne’s attitude to initial or monogram jewellery was. We’ll also look at the wider fame and significance of the necklace, including its many appearances in screen depictions of Anne (such the portrayals of her by Natalie Dormer in The Tudors, Natalie Portman in The Other Boleyn Girl and Jodie Turner-Smith in Channel 5’s Anne Boleyn) and its continuing impact on modern fashion through its appearance in TV and fashion shows not related to this doomed Queen. As such, we’ll discuss the appearance of modernised versions of it in The Vampire Diaries, Ugly Betty, a Balenciaga fashion show and around the neck of famous individuals such as Bella Hadid.

Warning! Nasty stuff! – The Shocking Origins Of The Spanish Inquisition | Secret Files Of The Inquisition | Chronicle – Spain, 1468: In a land where Christians, Muslims, and Jews have lived in tolerance for centuries, a young Spanish king and queen, Ferdinand II Aragon and Isabella I of Castile, proclaim themselves the Catholic monarchs and start an inquisition, now known as the Spanish Inquisition. This is the shocking story of the religious upheaval that lasted 56 years. – Based on previously unreleased secret documents from European Archives including the Vatican, Secret Files of the Inquisition unveils the incredible true story of the Catholic Church’s 500-year struggle to remain the world’s only true Christian religion. It traces Catholicism’s determination to maintain power at any cost in medieval France, 15th century Spain, Renaissance Italy and even into the 19th century. Historians, experts and Church authorities advise on the handling of this controversial subject matter.

Warning! Possible Triggers! – Why Was Medieval Society Obsessed With Witches? | A Century Of Murder | Chronicle – Historian Dr. Suzannah Lipscomb goes in search of the origins of the deadly craze of witch hunts and trials that infected the British Isles and Europe 400 years ago. In this first episode, she travels to Scotland and Denmark, and uncovers the story of how, by the end of 1590, Scotland was in the grip of its first ever mass witch trial. More than a hundred people were hunted down as witches in league with the Devil and many were burned at the stake.

Early Week – Anja got some photos done and then worked in the garden with Loren’s help. (more in Herbs) We also harvested green salad. Loren made a dressing of sour cream, blue cheese and a little mayo.

Cookery – Anja made a soup Friday evening.

The soup. It’s a sortof mashup of various things. I started with chicken broth and a package from last fall of frozen leek/onion/potato/zucchini, added dried mushrooms, then garden gleanings which were mostly leek and garlic, with some turnip greens and a few carrot tops, plus one very tough and lonely lettuce, salt and caraway (too much salt) and eventually cream and rice, since there was too much broth.

The leafy bits, yes, the turnips are flowering and that went into the soup. They’re tasty!

5/13 – The leek/scallion/garlics harvested from the garden

Added cream and then rice. The cream took awhile to melt.

This is a really good post. I’m going through it with a fine-toothed comb, so’s to pick up good info and possible recipes. 3 posts, you can go to the next one near the top of the page. Speculative Viking Feasting – https://www.culina-vetus.de/2022/05/10/speculative-viking-feasting-part-one/

Medieval Meals – Cook & Eat in the 12th Century – This is a new cookbook of some of the earliest European recipes (12th/13thc). There’s a printed one, an e-pub and a kindle available here: https://ironshepherdslivinghistory.co.uk/shop/medieval-meals/

How to Make a Traditional Hand-Raised Pork Pie – https://www.thespruceeats.com/traditional-hand-raised-pork-pie-recipe-3961401

Medieval Fried Chicken Soup – Today we prepare a medieval soup with fried chicken from the Registrum Coquine, written by Johannes Bockenheim in the 15th century. – Historical Italian Cooking
Ingredients:
chicken
almonds
verjuice
eggs
rosewater
cured pork fatback

Sewing – Anja is finally cutting out the little bartholomew baby smocks.

Particolored Clothing – Interesting set of links – http://www.larsdatter.com/particolor.htm

Sundials, etc. –

glass bead making – http://www.norsfarandi.de/glasperlenherstellung.html

Harvesting Lime Bast for Cordage and Basketry – Sally Pointer – Harvesting Lime bast at Froe Wood Coppice. The bark is stripped from felled trunks and branches then retted to release the fibrous strips of bast, a versatile natural resource used since prehistory and idea for cordage and basketry. This is hedge-bothering on an epic scale for me!

Drone footage of a “hunting castle” in Cechia, probably founded by OttakarII. It’s very small, a two room “palace” and the foundations of a small tower. Beautiful area footage…. Jenčov (Jinčov), zřícenina jednoho z nejmenších hradů v ČR. – Romantika poblíž Křivoklátu.- Mavic Mini CZ (Jenčov (Jinčov), the ruins of one of the smallest castles in the Czech Republic. – Romance near Křivoklát.- Mavic Mini CZ)

Herb Bunch – We spent some time in the garden on the non-rainy days and even into the beginning of one bout (Anja got very wet….) Mostly we were moving plants. The cardoons are our in front of our home, now, with the raspberries and strawberries and the fig trees.

Monday evening Anja got some potting up done (lemon balm, mother-in-law’s-tongue and her petunia). Before that some pictures got taken around the park, and she discovered that a pot labeled, “lily” is apparently going to bloom and seems to be some kind of bromeliad, rather than a lily.

During Herbs in the Garden, Anja got some seeds in, (particularly a whole pot of the nettles) and then planted extras of radish, lettuce, cilantro and peas. She harvested leeks, garlics, a couple of things that turned out to be walking onions and some greens, and we got the bee balm and petunia shifted to good places along with the columbine and the fern whose pot that is, that has decided it’s alive after all. She noticed that there were some tiny leaves in some pots and by Thursday evening it was obvious that new lettuce and peas were coming up.

The weird onion has developed fingers! This is a gallery of pix over the last couple of months. Just the other night it actually *grabbed* Loren’s pants as he went past during the night. I told him we ought to name it “Audrey”, but he said, “No, Christopher!” “What?” “Christopher, the Wauken onion.” <sigh>

1/24/22 – New onion growth. What’s that? A bloom?

5/1/22 – Weird onion. That’s getting some alien-looking bulges….

Edibles/Vegetable

Herbs

The horseradish finally is getting leaves

Just starting out nasturtium – That pot *really* needs to be weeded!

Decoratives/Flowers

The fern is coming back in the pot with the columbine!

The petunia has been put into a hanging pot

This is apparently a bromeliad and not a “lily”

Nearby

Project Day – We planned on cookery all day. Loren started with making coffee, though, and some sandwiches from a mix he did a few nights back. Next up was setting up the roast, then the nibbles tray, then Anja got out of the way so he could start bread.

He got that done and Anja was part-way through getting the nibble tray ready when a young lady from the area came in with kiddo and we spent a couple of hours talking SCA…. then her roomie showed up and we spent another 1/2 hour! We went through some SCA basics, and talked the kind of projects that I’m doing, fed them marzipan and suggested some things to think about for next week, since they’re planning on coming regularly to the Project Day!

Of course that put off food.

Ailantha – Sewing day! Working on pants, tunic, vest, under dresses for 3, sideless surcoat, coteharde, and norse smokrr and hangerock for 2

Feast Planning – After a bunch of research Anja finally has a pork roast recipe to try.

Potluck – Estella and Anja started early. Convo from Thursday.

Estella – Yesterday I started a simple Klops~ POLISH MEATLOAF WITH EGG (PIECZEŃ RZYMSKA Z JAJKIEM) with breadcrumbs from my home baked bread. Finished assembling today with pickled hard-boiled eggs, no less! The buzzer just went off, here it is, right from the oven. It has to rest from all its exertions for 15 minutes.

Estella – tasted better than it looked. Believe it or not, I overworked the meat. 😉
Polish Meatloaf with Egg (Pieczeń rzymska z jajkiem) – https://polishhousewife.com/polish-meatloaf-with-egg-pieczen-rzymska-z-jajkiem/

Anja – It’s way possible to overwork ground meat. The Czech version of this includes quartered sweet pickle around the egg. Usually served with mushroom gravy, too.
Estella – the Middle Kingdom there in Europe seems to consume copious amounts of mushrooms.
Anja – Mushrooms are a big deal in Central Europe in general, but the Czechs almost make a fetish of it…. In fact babies aren’t discovered in the cabbage patch, they’re found “while picking mushrooms”. 🙂 The Mushroom Girl – https://housecapuchin.com/stories-and-bardic-tales/the-mushroom-girl/

Anja – (On Friday) We just pulled out a pork roast. We did still have a small one. I’m saving the big one until there’s a crowd. Small ones are 12-16 servings. The big one is 11 pounds…. 45 servings

On Monday Anja had used some harvested greens and a blue cheese/sourcream/cream dressing make by Loren for supper.

Anja was working out a cherry pudding, originally from Forme of Cury, during the week. Recipe below.

On Sunday we started with coffee and sandwiches, then Loren got a bread batch started, then Anja got the roast and started a nibble tray and did the cherry pudding ….which got sidetracked when the young women came in, so after they were gone, we finished the bread, frumenty and cherry pudding, packed those and the roast up and headed home…. which is where we ate.

Potluck Menu

Nibbles

Bread
butter
Pickled eggs
Pickled beets
rainbow pickle
pickled beans
black olives
chive butter
green salad with blue cheese
Cheese fritters

Nibbles tray – Rolls, tvarog with caraway and onion, pickled eggs, pickled beans, pickled brussels sprouts, black olives, chive butter

Pickled eggs in the middle, from upper right….washed curds with garlic and dill, fig jam, butter, cheese, pickled beans, black olives, pickled brussels sprouts

Pickled eggs, plain and in turmeric, with some olives added for interest. 🙂

Main

Soup – Leek, onion, mushroom, garden greens, potato, sour cream
Pork roast, norse style
Estella’s Polish “Roman Roast”
Frumenty
Sweet/sour cabbage

My plate, clockwise from roll: Vegetables from the roast, roast, frumenty with cheese

Afters

Pirate Marzipan
Pecan marzipan
Halvah
Comfits
Cherry pudding with candied violets

Recipes

Cherry Pudding – Anja’s version inspired by #routiersCiekawostki – A recipe from the XIV – the eternal manuscript “The Form of Cury.” – Comments this is a tasty pudding, not overwhelming as far as cherry, wine or sweetness, but a good blend.
Ingredients

cherries 1 can, drained
½ -glass half-sweet white wine (can use white grape juice)
butter (2 tablespoons)
1/2 cup white bread crumbs
- 1/4 cup sugar or to taste

Ingredients

Run the cherries through a blender or food processor.
Put into a large microwave bowl or pyrex cup.
Add sugar & wine, and nuke on high 3 minutes. Stir well.
Melt the butter and add. Stir well.
Add bread crumbs, 1 TBSP at a time. Stir. Zap for 1 minute. Stir.
Repeat until it gets to the consistency of wallpaper paste.
Put into small bowls to mold it and refrigerate.
To serve, plop each into a plate and sprinkle with candied flowers or sprinkles, or warm cream with nutmeg to pour over.

CHYRYSE [1] XX.II. XVIII. – Forme of Cury

Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do þerto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe þeruppon and serue it forth.

[1] Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18. _Chiryes_ there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].

XVIII. FOR TO MAKE CHIRESEYE. Forme of Cury

Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys grynd hem in a morter and after frot hem wel in a seve so that the Jus be wel comyn owt and do than in a pot and do ther’in feyr gres or Boter and bred of wastrel ymyid [1] and of sugur a god party and a porcioun of wyn and wan it is wel ysodyn and ydressyd in Dyschis stik ther’in clowis of Gilofr’ and strew ther’on sugur.

[1] Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19.

“Norse” pork roast – speculative recipe – Inspired by Ribe Vikingecentre This is the kind of thing that a cook would do with ingredients and equipment that is to hand. Crockpots are the modern equivalent of stone or ceramic crocks set in/by the fire to slow cook. Roasts were often done submerged in liquid unless spit-roasted. All of these ingredients would have been available at least in the southern Norse lands. – Comments. This smelled heavenly while it was cooking and tasted really good. The beer flavor got edged out by the herbs, but left the scent. It was really prominent with the leek/onions that were served on the side. We need to use a good thermometer on the roast, though. I think it overcooked.

The fresh herbs were put in as whole sprigs…..

1 can beer
6 cloves garlic
3 teaspoons fresh thyme, (measure after stripping from stems)
3 teaspoons fresh summer savory (subbed parsley)
3 teaspoons fresh rosemary, (measure after stripping from stems)
1 tbsp mustard
1 TBSP dried horseradish
2-3 tbsp salt

To make marinade/cooking liquid

Pour beer into a fridge container.
Crush garlic into it.
Strip thyme, measure, dump in.
Chop savory and dump.
Crush mustard seed and dump.
Add rosemary, horseradish and salt.
Shake all this well, (not the onion, leeks and pork), letting the beer foam and subside, and put into the fridge overnight.

Then

1 stick butter
Pork tenderloin, 2-2 ½ pounds
1 large leek
1 large onion

To cook

Put butter into a small slow cooker. Turn it on high and let it melt.
Swish around the cooker.
Add pork.
Chop leek and onion, fairly small and dump over pork.
Pour the beer marinade over all and let cook for …..
Serve hot with the pan drippings on the side.
If you have time, you can cook some of the liquid with barley for a side dish, once the roast is done and resting. (1/3 cup barley to 1 cup liquid – 20 minutes in the microwave).

Roast

Miscellaneous pix

Dicky Kriwil Setiawan – Ancient Roman glassware (2nd – 3rd century AD) found in the grave of a wealthy man in Himlingøje in present-day Denmark. Proof that the Romans traded with very distant lands – in this case, with the tribes inhabiting the current Island of Zealand in Denmark. Credit: @archeohistories

Music

Stingo – The Little Barley-Corn – A 17th Century broadside ballad and drinking song extolling the virtues of strong ale at Christmas (or any other time of year).
The melody is also used for a ‘country dance’ in Playford’s Dancing Master (1651 onwards), where it is given the title of Stingo or the Oyl of Barly.

Michael Palmer: baritone
Eleanor Cramer: bass viol
Robin Jeffrey: cittern
Alison Kinder: drum sticks
Tamsin Lewis: renaissance viol

Come and do not musing stand,
if thou the truth discern,
But take a full cup in thy hand,
and thus begin to learn,
Not of the earth, nor of the air,
at evening or at morn,
But jovial boys your Christmas keep,
with the little Barley-Corn.
It is the cunningst alchymist
that ere was in the land;
‘Twill change your metal, when it list,
in the turning of the hand,
Your blushing gold to silver wan,
your silver into brass;
‘Twill turn a tailor to a man,
and a man into an ass.
If sickness come this physic take,
it from your heart will set it;
If fear encroach, take more of it,
your heart will soon forget it:
Apollo and the Muses nine,
doe take it in no scorn;
There’s no such stuff to pass the time
as the little Barley-Corn.
‘Twill make a weeping widow laugh,
and soon incline to pleasure;
‘Twill make an old man leave his staff,
and dance a youthful measure:
And though your clothes be ne’er so bad
all ragged rent and torn,
Against the cold you may be clad
with the little Barley-Corn.
Thus the Barley-Corn hath power
even for to change our nature,
And make a shrew, within an hour,
prove a kindhearted creature:
And therefore here, I say again,
let no man tak’t in scorn
That I the virtues doe proclaim
of the little Barley-Corn.
Roxburghe Ballads, c.1618

From Passamezzo’s CD ‘Old Christmas Returned’

Video & Podcast Links

Body Language and the Modern Medieval Courtroom – This week, Danièle reflects on medieval court cases, body language, and the ways in which both have shaped today’s modern trials – including the celebrity ones. – Medievalists

Walking Around Medieval Florence At Night! – The Creative Contessa

New and Updated Pages

Norse Clothing page – https://wp.me/P8ngGY-4Sf

Funnies

May 16, 2022 0

Activities through 5-8-22

Anja’s still kinda laid up, so her projects aren’t progressing. Isabeau has broken her arm right below the ball of the humerus, so she’s not doing much, either! Lots of folks working on Egil’s and clothing and we have a lot of fun links below. The “Making Steel” ones are really interesting!

The weather is good enough for Herbs in the Garden this week and we’re hoping to do a field trip to the Thyme Garden this coming weekend. Potluck this coming Sunday!

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, On hold arm
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 4pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – Next Potluck – 5/15, 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Misc – Known World Italian Symposium – Queen’s Court

Events

MAY 13 AT 3 PM – MAY 15 AT 5 PM – Táin Bó – Barony of Glyn Dwfn – 1053 Hanley Rd, Central Point, OR 97502-1253, United States – Event by Barony of Glyn Dwfn, Erin Scott and Asia Johnson
After the long, dark years apart, Táin Bó is BACK!The Great Cattle Raid is a family style event where the goal is to have so many things to do you can’t do them all. There are classes, A&S competitions, Archery, Heavy, Rapier, and Cut and Thrust fighting, youth activities, and of course lots of Cattle Raiding!

From Rosalie’s Medieval Woman – Picking mushrooms

Classes –

video2836719562 – SCA Aila’ntha – Tonight’s Special Meeting is presented by Lady Taran Daestingr the Ever Vigilant (laurel pending), Alpine Scholar – Description: Wondering what it’s like to display at Athenaeum? Taran will tell you all about it, answer questions, and give advice on a successful display.
Official SCA Meeting for the encouragement, sharing, and teaching of pre-17th Century arts, crafts, and Sciences.

BLING: Adiantum Arts and Sciences night 4-27-22 – SCA Aila’ntha – Our guest speaker tonight is Katherine of The Lakes. She will present us with a little history on glass beads followed by a lot of fun making BLING for garb! And, as we are wont to do, we had lots of fun chatting and sharing. Pretty informal, but we are like that from time to time.

1308: The Brutal Inquisition Of The Montaillou Cathars | Secret Files Of The Inquisition | Chronicle – Medieval History Documentaries – The French village of Montaillou was the last stronghold of Catharism in 14th century France. This faith had great appeal to illiterate villagers who had little understanding of the Roman Catholic Church they belonged to. However, in 1308 Pope Gregory IX enlists the Dominicans to root out and destroy the sect, who were persecuted and even burnt at the stake. Based on previously unreleased secret documents from European Archives including the Vatican, Secret Files of the Inquisition unveils the incredible true story of the Catholic Church’s 500-year struggle to remain the world’s only true Christian religion. It traces Catholicism’s determination to maintain power at any cost in medieval France, 15th century Spain, Renaissance Italy and even into the 19th century. Historians, experts and Church authorities advise on the handling of this controversial subject matter.

Sex and Sagas – Medievalists – Would you have sex with a troll woman? This episode is the second instalment of a two-part series on sex and gender in Icelandic sagas. Lucie talks with Matthew Roby, a postdoctoral fellow at the University of Toronto, who deciphers for us the dirty details of these Old Norse and Icelandic texts. Turns out there are a lot of them, and many include monstrous beings!

Early Week – Not a lot going. On Thursday Estella stopped by the shop and she and Anja got some measurements taken for clothing.

Cookery – Other than harvesting greens for salad, mostly this week was planning for the potluck and working on the cookbook.

Lenten eggs (almond) and bratwurst (figs and raisins)

Fake fried eggs (with clues to the real thing) – Another piece of illusion food from the Inntalkochbuch
<<11>> Aier smalcz in der vassten – Fried eggs during Lent

Take blanched almonds, grind them up and pass it thick through a cloth with water. Boil in a pan like a mus so that it thickens. Take fat Hausen (a freshwater sturgeon), cut it into cubes and fry it in a pan like fat bacon. Remove the fried bits (grieben – lit. the cracklings) and put the almond puree into the fat. Spread it out with a spoon and colour spots (lit. ‘eyes’) on it like yolks. Press the fried bits of fish into the white part between the yolks, sprinkle it with sugar, and keep it near the warmth (of the fire) warm until you bring it to the table.

This is yet another take on using almonds to simulate egg for days when eggs were not permitted. Clearly we are looking at a luxury dish. This would not have served as a substitute, but as a treat for the wealthy intent on impressing guests. A similar dish was served at my 2020 Lenten Feast.

An interesting point in this recipe is the use of fish to simulate grieben, the crackling pieces that are produced by rendering fat bacon. The description here suggests this is something you would expect to see in a dish of fried eggs, and that, in turn, may say something about standards of quality regarding this commonplace meal. Fried eggs – airimschmaltz, aier smalcz, Eier im Schmalz in modern rendering – were a staple of German eating in the fifteenth and sixteenth century, mentioned on the tables of rich and poor. Visible crackling would have meant that the quantity of fat used was generous. This is unsurprising, given everything we know about German cooking of the time. It would also have shown that the fat was freshly rendered, something that was probably not the norm in poor kitchens. We know that fat was collected from soups, stews, and roasts and re-used in other dishes. The underappreciated Teutsche Speißkammer describes a mix of beef tallow and pork lard for the use of the poor. If you are set on reproducing a lower-class meal that is still indulgent at some level, rendering bacon or pork belly rather than using ready-made lard to fry your eggs might be a way of signalling modest prosperity.

Or you reproduce this dish to illustrate the depth of your pockets. Good luck finding affordable freshwater sturgeon, though.

The Inntalkochbuch is from a monastic library in Bavaria’s Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere.

What was Life Like Inside a Tudor Kitchen? – The Tudor Travel Guide

Poor People Food: Budget Cooking In Early America – Boiled Dumplings – Townsends

Sewing – Anja’s still, very slowly, getting stitches into the newest bookmark. She managed to cut out a couple of patterns for the Bartholomew Babies, as well.

Dyeing with My Daughter: Dandelions – History Science Fiber – https://www.youtube.com/watch?v=PHCILKjKKaU The dandelions are out and ready for natural dyeing! With this in-depth video we take a DIY approach sustainably creating your own colours through preparing your fiber and setting up your natural dye pot for yellows and browns. This is the second video in the Dyeing with My Daughter playlist which celebrates how to include young children in the amazing world of ecodyeing.
May we help grow tiny humans who love the world and nature. Totally sustainable and a great hobby for children, come teach them how to explore natural dyeing!
Chapters:
0:00 – Introduction
0:30 – Harvesting
2:27 – Material Preparation
3:53 – Chemistry
4:24 – Preparing the Vat
6:05 – Heating the Dye Vat
7:20 – Fiber Preparation
8:26 – Putting the Fiber In
9:52 – Taking the Fiber Out
9:52 – Rinsing the Fiber
10:33 – Results

Sundials, etc. –

Hide Glue! – Primitive Adhesive from the 1700’s – Townsends

CEMENTATION: Making Steel from Iron | Blacksmithing | Part 1 – Lynne Fairchild – Follow along with the step by step process and learn about the history of cementation, the process of making steel from iron, that dates back to the 16th century!

Making Steel from Iron, Part 2: Welding Up the Bones of a Blade – We will use our new steel to create the components for a Norwegian Seax knife blade. In the last video, we created high carbon steel by enriching mild steel with carbon from charcoal powder.

Herb Bunch – Not a lot got done this week, with weather and a “misery back” to deal with. There’s a flat of starts from a broken-off succulent and some seeds that got planted. The lily-of-the-valley is blooming and the new peony is getting big, plus the “thing” growing in the fern pot turns out to be a columbine. Loren also got Anja a petunia for Mother’s Day.

Regrows – something is already going after the turnip

Succulent Starts from a broken off piece found in the parking lot.

This cyclamen is coming up in the fern pot!

Alpine strawbs setting fruit….and a dock leaf…

Project Day – Loren spent some time doing treats for Anja for Mother’s Day. He brought a petunia for a hanging basket. Anja worked on embroidery at her desk, but didn’t get very far. Peggy Vlach sent, “8 and a half yards of cording for award medallions.” It’s a 4-strand braid.

Helen Louise was sewing and chimed in, “Hello all… Egil’s fast approaches and Gold Key is working hard to make sure garb is plentiful and in good nick… also helping newcomers make their own garb and old timers too… it’s hard to fit yourself. Made a cute surcote with a group of teens this week. Always nice to work with the new generation and garb. They have such fun ideas and I say we go for it…”

Recipes – Another by Volker Bach

Chicken meatball on the bone – a variable recipe

Medieval German recipe collections often include instructions for a kind of chicken meatball on the bone. The recipes vary widely, which may suggest this was a diverse class of dishes or that this was in fact done rarely and thus poorly understood. This is the entry in the Inntalkochbuch.

<<14>> Von rohen hünern

Of raw chickens

Take the meat from the bones, chop it, but keep the bones. Take hot broth and take 2 eggs and the meat and shape patties out of it around the bones and put them into the broth. If you have bacon (speck) or beef or meat of castrated ram (castrauneins), (add that and) and chop that with parsley or sage.

It’s an interesting idea – wrapping chicken bones in ground meat and cooking the result. It is not entirely clear whether the meat is pre-cooked at any stage, though the title suggests it is not. I tried out a similar recipe from the Kuchenmaistrey in March, but here the meat is clearly cooked before going into the mortar.

2 .i. Item who wishes to make a good dish of chickens, he should take them when they are right and properly boiled- Cut them into four parts. Take the meat (dz bretig) and chop it and pound it well in a mortar. Take the head, neck, and all innards and chop it and pound it together. Take eggs, parsley and stir in a spoonful of white flour and pour that in to it (the chicken?) with water or wine coloured yellow with saffron. When all of this is well pounded, take it out (of the mortar) and take the other limbs (bones) of the chicken and wrap them with the pounded mass (gestossen deig) all around, each piece like a patty (geleich als kuchen). Wet your hands with wine, smooth it all around and lay it into the old chicken broth (i.e. the original cooking liquid) in a wide pot so that the broth covers it (dar vber gee). Let it also boil thus. And know that the old, fat chickens are good for this. When it has boiled, season the broth with saffron and spices and salt, strew finely chopped parsley on it and serve it.

If you would have this better, add figs and raisins to the chopped meat (geheck) so they are barely noticeable (i.e. chopped very finely), and however small the limbs (bones), each one should still be wrapped and laid in separately. Such a chopped mass (geheck) without flour can also be made as a filling for chickens.

This may also be the explanation behind the somewhat enigmatic recipe in the Mittelniederdeutsches Kochbuch:

18 If you would make a good horseman (? not a translation, original spelling), collect many bones of cooked chickens, of wild and domesticated ones. Also take other cooked meat as much as you need. Pound that in a mortar quite small and pass it through a colander. Take wine and pass it through a cloth. Take eggs and spices (read crude for erude). Add it and let it boil its measure. Salt it lightly. This it is a good horseman.

A second recipe for something similar follows later, but this time the meatball mixture is battered and fried:

63 Item you shall take chickens and parboil (broyen) them as one does, and cut them apart and cut the meat off the bones. And slice (tosplit) it small and make the bones clean. And wrap (bewynt) them in the meat of the chicken. And put on it powder of cinnamon. And wrap (bewint) them in a dough of beaten eggs and wheat flour. And let them fry in fat.

Clearly this is something German cookbook writers gave a lot of thought. The version I tried was made with parboiled chicken meat, mashed and spiced, bound with egg, and only boiled in broth.

The mixture was quite soft and did not stick together well, but once I managed to get it into the simmering broth, it firmed up surprisingly well. I had made three batches with consecutively greater addition of flour, but this would not have been necessary and was not good for the flavour.

As regards the taste, there was certainly room for improvement. With the broth used for a bread-bound pepper sauce, it was quite edible, but everyone agreed that battering and frying it would have improved it immensely. Interestingly, the flavour profile was not at all savoury or umami, and I could absolutely see adding raisins and serving it with a sweet sauce to complement rather than contrast it.

Certainly a recipe that could use more experimentation.

Feast Planning – Cookbook….

Miscellaneous pix

Přemyslovci – 6. května 1346 vystavil v Avignonu papež Kliment VI. na žádost markraběte Karla ochrannou bulu Svatováclavské koruně – Satis Preciosum Regium Diadema, což byla první zmínka o tomto korunovačním klenotu. Tato bula zakazovala korunu prodat, ukrást nebo s ní nakládat nedůstojným a neuctivým způsobem. 6. on May 1346 was exhibited in Avignon by Pope Kliment VI. at the request of Archbishop Charles, a protective bulge of the Svatováclav crown – Satis Preciosum Regium Diadema, which was the first mention of this coronation jewel. This bull forbade selling, stealing or handling the crown in an undignified and disrespectful way.

Damage from the late 1800’s flood that destroyed part of the Charles Bridge.

Music

“Gurdy is a medieval word for bottom and gurdy means to turn, so it’s designed to make you shake your behind.” You’ll want your sound on for this video! You’re about to enjoy some medieval rock and roll courtesy of the hurdy gurdy. Kick off your calfskin shoes, set aside your weaving, and leave watering the goats till later – it’s time to party! – https://www.facebook.com/HistoryHit/videos/1071359516925619/

ℭ𝔥𝔞𝔫𝔰𝔬𝔫𝔫𝔦𝔢𝔯 𝔡𝔲 ℜ𝔬𝔦 – Estampies & Danses Royales, Hespèrion XXI & Jordi Savall – 𝔐𝔲𝔰𝔦𝔠𝔞 𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩𝔢 – Ensemble: Hespèrion XXI & Jordi Savall
Album: Estampies & Danses Royales
Video: Manuscrit du roi XIII cent. – http://www.facebook.com/musicamedievale

Danse I
Le Prime Estampie Royal
Estampie Ancienne I (d’apres: Kalenda Maya Raimbaut de Vaqueiras 1150-1207)
La Seconde Estampie Royal
La Tierche Estampie Roial
Chanson (d’apres: No puesc sofrir c’a la dolor Giraut de Borneill 1175-1220)
La Quarte Estampie Royal
La Quinte Estampie Real
Estampie Ancienne (d’apres: No m’agrad’iverns Raimbaut de Vaqueiras 1150-1207)
Danse II
La Sexte Estampie Real
La Septime Estampie Real
Planctus (d’apres: Pax! In nomini Domini! Marcabru 1100-1150?)
La Ultime Estampie Real
Danse Real

Links

600 Years Old Sword and Equipment Found in Olsztyn

Video Links & Podcasts

Household Goods in Medieval London with Katherine French – Medievalists – Material goods are a rich and fascinating source for finding out more about the ordinary lives of the people of the Middle Ages. This week, Danièle speaks with Katherine French about what Londoners’ homes were like both before and after the Black Death, what they filled them with, and how we know.

Tower Hill Revitalised – The Landmark Trust – Join us as we explore the refurbishment of Tower Hill, our Landmark in Pembrokeshire. Explore this Landmark: http://ow.ly/e80X50I3pqR

Funnies

May 11, 2022 0

Activities through 5-1-22

A quiet week is a good week, except when it results from a fall. A pair of bopped funny-bones has sidelined Anja, except for typing. Some garden stuff happened, mostly seeds and tags, and moving a few plants.

Herb Workshop is on hold. Sewing isn’t bringing anyone but mundanes. Herbs in the Garden is irregularly scheduled. At least Project Day is going…..

Check out the links towards the end of the newsletter. The full series of Secrets of the Castle is linked there!

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, doing incense
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – Next Potluck – 5/15, 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Misc –

29 Apr 1602: Balthazar Sanchez, confectioner or ‘comfit-maker’ to Elizabeth, #Spanish evangelical emigré, buried in St Mary Woolchurch #London (Sugar refinery, Rijksmuseum)

Events

Dance Vids – Fun flirtatious dances from the 15th century! – The Creative Contessa – Here is a performance of several dances from the 15th century, reconstructed from original manuscript dance manuals of the era!

Danças Medieval – Passeiose Diversão

Classes –

Cowdray House and the Legendary Curse of Fire and Water – The Tudor Travel Guide – Join Sarah at the haunting ruins of Cowdray House, in West Sussex, to hear about its noble Tudor history and the legend of the fiery curse that would one day reduce it to ashes.

The Cowdray House Murals & the Fascinating Tale of the Mary Rose – The Tudor Travel Guide – une into this ‘modcast’ (the movie version of a podcast) to hear Sarah chat with academic geographer, Dominic Fontana. Dominic is an expert on the Cowdray House murals. He brings to life the dramatic events of 19 July 1545, when the Mary Rose was sunk in the Solent as the English fleet engage the French forces. The detail in the painting, and what this tells us about what happened that day, is extraordinary and beautifully described by Dominic. Don’t miss out on leading more about this fascinating artefact!

Early Week – Anja’s been working on the cookbook every spare minute….and there aren’t a lot of those. She also got to the Adiantum hybrid A&S night.

Cookery – Working on the cookbook, mostly formatting, but had to figure amounts, as well. Potato/leek soup and a couple of batches of bread were all this week.

A Tudor Salad for May Day – Tasting History with Max Miller

Green Sauce for Easter Eggs – Nick Saint-Erne – This Medieval recipe for a Verde Sawse, or green sauce, was used for eggs, but could also be added onto fish or other food. It is great use for Spring herbs and provides a sharp herby taste. It can be made with parsley, thyme, mint, sage, chives and any other green herbs available. Besides the fresh green herbs, it uses wine, vinegar, bread crumbs as a thickener, salt, pepper and a little garlic, ginger, cinnamon and saffron.

Sewing – History of the embroidery frame – https://www.letempsdebroder.com/en/articles-en/history-of-the-embroidery-frames/

History of the embroidery frames-

Easy Renaissance Hairstyle Tutorial – Have you ever been in a hurry to get somewhere, but you needed to look elegant and put together when you got there? This renaissance hair tutorial is my go to style for those kinds of situations because it is quick, easy, and requires relatively few tools to dress your hair: ribbon of at least 2 yards, bodkins, mirror, 2 hair ties, and a comb. I wore this to a recent event with the Society for Creative Anachronism, but I’ve also worn it to work, the Ren Faire, and parties. In my experience, having the correct historical headgear or hairstyles can be the cherry on top of your new outfit.

Herb Bunch – Raining too hard for outdoor work at least part of the week. Wednesday was all planting seeds – cilantro, pea, radish, carrot, nasturtium, lettuce, viola…and set up the pots for oregano.

Project Day – Anja had bopped both funnybones in a fall (among other things) so she was pretty sedentary this week.

Feast planning – Ya know…. we did the marzipan and shortbread chess set. How about a Hnaftafl Game set for this feast, done the same way? – https://en.wikipedia.org/wiki/Tafl_games

Recipes

Bent cheese fritters – Volker Bach – Deep fried cheese… because deep fried cheese.

<<5>> Zu chrumpen krapfen als ross eisen

For crooked fritters, bent like horseshoes

Grate good cheese and take half the amount of flour, break eggs into it enough for the dough to be soft enough to be rolled out, and add spices. Roll it out on a board so that it becomes like a sausage. Bend that and fry it in fat.

Cheese fritters, unbent

This is one of many recipes for cheese-based fritters from medieval Germany and my favourite crowd-pleasing recipe. It’s low threshold medieval cuisine, people can participate by shaping the fritters (children especially love bending them around their fingers) and the result tends to get eaten up fast. I usually serve them with a sweet fruit sauce, but they can stand on their own and are easy enough that you can cook them over a campfire.

The flavour depends very much on the kind of cheese you use. I prefer a soft, but flavourful kind such as Emmental or cheddar, but the recipe also works with something as mild as mozzarella or a hard cheese like pecorino. As regards the spices, pepper or nutmeg work well in my opinion. If you do not care about historical accuracy, chili is excellent in these.

Another cheese fritter – Volker Bach – Zu ainem pachen in ainer schüssel
For a fritter (served) in a bowl
Take grated cheese and flour in equal amounts, break eggs into it and season it well, knead it together and roll it out on a board. Make the dough into strips (struczel), fry them in a pan in fat and then cut them in(to?) a bowl.
This is just another of the many recipes for cheese fritters, in this case intended as a side or main dish. Not much needs be said about it. If you slice it into thin strips, it can look like a bowl of fries.
The Inntalkochbuch is from a monastic library in Bavaria’s Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere.

Miscellaneous pix

Medieval manuscript — peed on by a cat, then cursed by Scribe, Deventer, ca 1420. Translated: “Here is nothing missing, but a cat urinated on this during a certain night. Cursed be the pesty cat that urinated over this book during the night in Deventer and because of it many others [other cats] too. And beware well not to leave open books at night where cats can come.” Photo: Cologne, Historisches Archiv, G.B. quarto, 249, fol. 68r

A gold bar with mint marks, recovered from the Spanish treasure ship ‘ Atocha ‘ which sank in 1622

On May 1, 1254, Přemysl Otakar II met in Prešpurk – Bratislava. with Béla IV. and definitively affirmed the conclusion of peace. In addition, Pope Innocent IV was involved in the whole matter. The papal nuncio was sent to Bohemia, which brought Přemysl a number of benefits that the pope did not hesitate to expand later.

Music

Nicholas Breton: May – Passamezzo – Peter Kenny reads a description of the month of May in early modern England. From Nicholas Breton’s Fantastickes, 1626.
IT is now May, and the sweetnesse of the Aire refresheth euery spirit: the sunny beames bring forth faire Blossomes, and the dripping Clouds water Floraes great garden: the male Deere puts out the Ueluet head, and the pagged Doe is neere her fawning: The Sparhawke now is drawne out of the mew, and the Fowler makes ready his whistle for the Quaile: the Larke sets the morning watch, and the euening, the Nightingale: the Barges like Bowers, keep the streams of the swéet Riuers, and the Mackrell with the Shad are taken prisoners in the Sea: the tall young Oke is cut downe for the Maypole: the Sithe and the Sickle are the Mowers furniture, and fayre weather makes the Labourer merry: the Physitian now prescribes the cold Whey, and the Apothecary gathers the dew for a medicine: Butter & Sage make the wholsome breakfast, but fresh cheese and creame are meat for a dainty mouth and the Strawbery and the Pescod want no price in the market: the Chicken and the Ducke are fatned for the markets and many a Goslin neuer liues to be a Goose. It is the moneth wherein Nature hath her full of mirth, and the Senses are filled with delights. I conclude, It is from the Heauens a Grace, & to the Earth a Gladnesse. Farewell.

Flemish Renaissance Song from the Susato Music Books – Een Venusdierken Heb Ick Uutvercoren”

At the Sign of the Crumhorn, Flemish Songs and Dance Music from the Susato Music Books
Convivium Musicum Gothenburgense – Sven Berger & Andreas Edlund
Naxos 8.554425 – http://www.medieval.org/emfaq/cds/nxs54425.htm

Hellinc: Compt alle uut by twe by drye
Josquin Baston: Naelden, naelden
Anon. arr. Susato: Den III. ende VI. Ronde
Quatre branles
Anon: In drucke moet ick sterven
Anon: Ick draeghe in mynder herten
Carolus Souliaert: Wilt doch mit maten drincken
Appenzeller: Een venusdierken heb ick uutvercoren
Anon: Hoe drucklic is dat herte myn
Hellinc: Nieuwe almanack
Susato: Int midden van den meye
Baston: Een gilde heeft syn deerne
Anon: Myn herteken
Susato: Myns liefkens bruyn ooghen
Anon: Ghy edel jonghe gheesten
Anon. arr. Susato: Den IIII., I. ende VI. Ronde
Anon. arr. Susato: Entre du fol
Clemens: Een venus schoon
Anon. arr. Susato: Den hoboecken dans
Souliaert: Ick ginck noch gister avent
Anon. arr. Susato: Den IIII. ende III. Allemaingne
Anon. arr. Susato: Den I., II. ende III. Gaillarde
Ghiselin / Verbonnet: Ghy syt die wertste
Souliaert: Ick truere / Druck en verdriet
Susato: O tyt zeer lustich vul melodyen
Anon: Aenmerckt nu hier
Anon: Wy comen hier ghelopen
Anon: Eeen meysken eens voerby passeerde I
Anon: Eeen meysken eens voerby passeerde II
Anon. arr. Susato: Den III. ende IIII. Ronde

Performers: Roy Anderson (sackbut), Annette Arvidsson (dulcian, crumhorn, recorder), Sven Berger (shawm, cornet, crumhorn, recorder, flute), Andreas Edlund (countertenor, bass, trombone, dulcian, crumhorn, rauschpfeife, recorder), Eva Niste (sackbut, recorder), Christer Nyström (dulcian, crumhorn), Allan Fagerström (viol), Göran Josefsson (lute), Cecilia Luther (fiddle), Kenneth Medin (viol), Mikael Paulsson (lute), Elisabet Belgrano (soprano), Helena Oervin (soprano), Bo Ejeby (tenor), Jonas Franke-Blom (countertenor, baritone), Liliane Håkansson (soprano)

Playing time: 66′

Recording date: September 1997 & August 1998 (Gothenburg)

Links

Libice nad Cidlinou – https://czech-archaeology-news.estranky.cz/articles/castellology-in-czech-republic/libice-nad-cidlinou—slavnik-fortified-settlement.html

Czech Republic has Neolithic structures older than Stonehenge and the Egyptian Pyramids – https://english.radio.cz/czech-archaeologys-greatest-discoveries-8748606/1

Blucina Burial – https://czech-archaeology-news.estranky.cz/articles/history-of-czech-archaeology/blucina-burial.html

Video Links

A quick bit on Seahenge – https://www.youtube.com/shorts/Idou5pF7MPM

Sagas and Gender – Medievalists – Did you know that Loki was a gender-bending God? In this episode of the Medieval Grad Podcast, Lucie Laumonier interviews Matthew Roby, a postdoctoral fellow at the University of Toronto. Matthew’s research looks at sex and gender in Old Norse and Icelandic sagas. There were many gender-bending characters in these texts, informing us of the gender representations and roles of Norse societies. The topic was so dense that we’re making a two-part series about this – first, gender, and in the next episode, sex!

Can These Historians Build A Medieval Castle? | Secrets Of The Castle | Full Series | Chronicle – Medieval History Documentaries – Using only traditional tools and 13th century techniques, join Ruth Goodman, Peter Ginn and Tom Pinfold as they learn how to build a medieval castle in France. This complete series follows the trio as they uncover fascinating 13th century practices and discover what life was like for people living and working in the Middle Ages.

Funnies

May 3, 2022 0

Activities through 4-24-22 Bar Gemels

Every week seems to go by faster and faster! Friends got to Bar Gemels this week, even if your scribe didn’t. Once the rain quit there was a lot to be done in the garden. Isabeau is almost done with “Mrs. Weasley’s Sweater”. Gudrun showed up (virtually) for Project Day, and there are lots of links in this week’s report.

This week there should be an in-person Herbs in the Garden, besides the weekly Sewing Workshop.

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, doing incense
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – Next Potluck – 5/15, 6/19, 7/17, 8/21, 9/18, 10/16, 11/20, 12/18
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Misc – Bar Gemels – Barony of Terra Pomaria

Pictures from Helen Louise’ album on Facebook

Bar Gemels – Summits Captain of Eagles & Hunter Championships – Principality of the Summits, Kingdom of An Tir SCA – This stream will include the Summits Captain of Eagles & Hunter Championships from Bar Gemels, hosted by the Barony of Terra Pomaria.

Bar Gemels – Evening Court + Bardic – Principality of the Summits, Kingdom of An Tir SCA – This stream will include the evening court and bardic events from Bar Gemels, hosted by the Barony of Terra Pomaria.

Events

Dance Vids – A magical medieval dance: Gioliva – The Creative Contessa

Classes –

WAS EDWARD IV ILLEGITIMATE? | The life of Edward IV | The birth of Edward IV | History Calling – History Calling – WAS EDWARD IV ILLEGITIMATE? This is a question which has been asked (and given various answers) since Edward’s own lifetime. Did his mother, Cecily Neville (or Cicely Neville), Duchess of York have an affair with an archer named Brayborne or was her eldest surviving son really the child of her husband, Richard, Duke of York? In this Plantagenet history documentary from History Calling, we look at the birth of Edward IV in France in 1442, at the evidence that his reputed father may have been separated from his mother 9 months earlier, at his supposedly low-key christening in Rouen Cathedral (though his younger brother Edmund, Earl of Rutland, had a much grander one the following year) and at the accusations of illegitimacy levelled at him in later years by his other brothers, George, Duke of Clarence and Richard, Duke of Gloucester (later Richard III). We’ll also hear about the apparent outburst from his mother (reported later by Domenic Mancini) that he wasn’t really the Duke of York’s son and the accusations that he looked nothing like his supposed father. At the same time, we’ll consider some other explanations for all of these pieces of ‘evidence’. For instance, was Edward IV born early (or indeed late) and might a premature birth account for a quick and quiet christening? Did he just look like other family members rather than his father and were his mother and brothers simply throwing shade at him for their own political reasons? Finally, when looking at the life of Edward IV more generally, we’ll ask, does it even matter if he was legitimate or not? Did it affect his claim to the throne? This video will examine the character of Duchess Cecily, who of all the women of the Wars of the Roses, is arguably rather overlooked but who lived through the conflict from start to finish and who was known as ‘Proud Cis’. It will question how likely it is that a woman of her character, famed piety and background would have ‘lowered’ herself to have an affair with a mere archer.

What Was Life Like As A Dark Age Peasant? | Worst Jobs Of The Dark Ages – Chronicle – Medieval History Documentaries – Tony Robinson investigates what life was like for the common man in the Dark Ages. From charcoal-making to egg-collecting, life as a peasant in the early medieval ages often entailed getting your hands dirty. These are the worst jobs of the Dark Ages.

2:40 Roman Gold Miner
8:18 Anglo-Saxon Peasant
23:20 Charcoal Maker
28:42 Monk
35:05 Viking Warrior
41:34 Egg Collector

Did medieval peasants travel? – Modern History TV – Jason Kingsley, the modern Knight, discusses how and why medieval peasants might have travelled and why.
Thanks to Hereford Cathedral.

Early Week – Both Anja and Loren were still ill during the early part of the week, but Anja got a little done on bookmarks, and having found some sand to stuff the sacks with, she stitched up the little pile of “hops” and “malt” for the brewing diorama.

Cookery – Eating up leftovers is always the task the week after potluck. The fake green brewet got finished on Friday, having added a number of eggs that were poached with some of the leftover leek/onion greens and a bit of ham. ….the solids and the poaching liquid were also added to the jar. The carrots got held for a couple of days and then used in a casserole. …and did I get any pictures? Nope!

Anglo-Saxon kings were mostly veggie but peasants treated them to huge barbecues, new study argues – https://phys.org/news/2022-04-anglo-saxon-kings-veggie-peasants-huge.html

Patina Versatilis – Ancient Roman Frittata with Nuts – Historical Italian Cooking

Gregorian frittata – Volker Bach – https://www.culina-vetus.de/2022/04/23/gregorian-frittata/?fbclid=IwAR2EKKl-DpH5bOEBsdi6b8bH_INjq8D9DESRo8Mn8EhYASXWc9KAdNTyuvo

Part one of today’s Dark Ages Dinner

In his Liber in Gloria Martyrum, Gregory of Tours (probably 538-594 CE) provides narratives of the lives of eminent Christian leaders. Mostly, these are the hagiographies of piety and suffering you expect from the genre, but sometimes, he captures details of everyday life in the Frankish kingdom. One such occasion is found in chapter 79, were he describes a meal served to an orthodox and a heretic clergyman. It includes this description of the final course:

The fourth course, then, was served in the middle of a sizzling pan (sartago fervens) in which lay such a mixed dish (compositum … cibum) that was made of beaten (conlisis) eggs quickly (parumper) mixed with flour, which is customarily adorned with pieces of dates and the roundness (rotunditatibus – slices?) of olives.

(quoted after Margarete Weidemann: Kulturgeschichte der Merowingerzeit nach den Werken Gregors von Tours, Mainz 1982, p. 370)

We can see this is not really a recipe, but it is a starting point: The dish involved both eggs and flour, though the proportions are not clear. It was prepared in a frying pan and adorned (exornari) with dates and olives. This is intriguing. As I had the opportunity to cook with friends today, we decided to try a few foods from the so-called Dark Ages.

The interpretation we tried was as a patina, a class of egg dish popular in Roman cuisine. Beaten eggs mixed with a small amount of flour went into a hot frying pan with about a teaspoon of olive oil. After it began to firm up around the edges, I distributed sliced olives and figs (there were no dates to be had) across the surface and finished cooking it at a low heat until it was fully set.

This version was a success, though it could certainly stand some refining. A smaller amount of egg (about half as much) would have both cooked faster and allowed a more decorative arrangement of the fruit, as Gregory’s text envisions. This would also likely have produced an even more intense flavour combination. The sweetness of dried fruit and the tart saltiness of the olives complemented each other very well.

Contact with the pan produced a semi-firm crust, resulting in a consistency much like the filling of a quiche. I thin that may have been the intended effect. However, I should also try it out with eggs beaten to a froth or scrambled in the pan for a softer, spongier consistency, and with more flour and possibly some kind of leavening to make a pancake or flatbread.

Certainly a project worth continued pursuit.

Cherry Pudding – #routiersCiekawostki – (google translate from Polish, that’s why the odd wordings)

A recipe from the XIV – the eternal manuscript “The Form of Cury.” Not easy, because the ingredients were served, but what, how much – it’s enough for the eye.

Proportions according to my testing:

– cherries (I had a pack of 450g frozen)
– half-sweet white wine (small glass)
– butter (2 tablespoons)
– white bread remedies (I had 4 normal size cutlets)
– sugar (4 tablespoons)

Cherries (frozen work well, because they have been drilled and they were already running out of juice) are crushed and together with the juice we put it in a pot. We cook until they start to fall apart, we water wine in enough to keep them wet all the time. When they are prepared to soften, we blend or rub through the sieve and put it back into the pot. We dip enough sugar to make it sweet (not slightly sweet, but quite intensely, because the sweetness is supposed to suppress the bread flavor later).

We pour wine and cook on a small flame all the time until it gets the consistency of condensed milk. Then we add and dissolve the butter, mixing all the time. We are dipping the ingredients from the white bread little by little until it is prepared and thickens the pudding. We pour it on purpose so that it has a consistency of glue to the wallpaper and the added bread will completely melt.

We’re putting it together from the fire to follow, while the gluten from the bread will start to tie and thick the whole thing a bit more. We put it into molds, bowls and put it in a cool place for a complete study.

In the original recipe there is a mention to sprinkle it with edible flower flakes, but since I don’t have a garden, and the urban ones are not good, so nuts and honey are gone.

In the children’s version or non-drinking wine, you can replace it with white grape juice.

Sewing – Little sacks this week (pix in “Sundials”), getting ribbon ends onto a few more bookmarks, and setting up a tablet cover was most of the stitching this week. Isabeau has almost finished the “Mrs. Weasley sweater”. This pic is as of Thursday.

How to Bundle Dye for Eco Printing – History Science Fiber – From wrapping presents to bees wax food storage options, from sewing and quilting projects to table linens, learning to DIY bundle dye will open up amazing possibilities to introduce natural dyed fabrics into your life. I will cover everything you need to know from picking the right fabrics to selecting your dye stuff, designing your pieces and setting beautiful, rich colours. Add a more sustainable, eco friendly dimension to your fabrics. Bundle dyeing can be fun for everyone including children. This episode can easily be adapted into a how-to instructions for teaching natural dyeing to kids. – https://www.youtube.com/watch?v=gMv1rRkP6XM

Nettle Fibre Processing – Sally Pointer – Follow along as I prepare fresh stinging nettles for coarse, medium or fine fibres. This method does not require any retting and only needs simple tools. Perfect for cordage making, or use fine fibre for nettle spinning.

16th Century Symbolism of Seashells on Clothing – Lynne Fairchild – There are 2 portraits of important ladies (one from the late 15th century and one from the early 16th century), both who are wearing calico scallop shells on their person: Margaret of Austria and Katherine of Aragon. (more info and sources on the youtube page)

Weave Along with Elewys, Ep 27: Easy Laurel Leaves – Elewys of Finchingefeld – In this video, I am making another pair of silk sock garters for a friend for her elevation to the Laurel, which will be happening this June. This design is a simpler tablet woven laurel leaf pattern in 20/2 silk. This is a fantastic pattern for a beginner in tablet weaving, but will require 2 fishing swivels for the project to deal with the twist build up, because sadly…*THIS IS NOT TWIST NEUTRAL*Sorry.

Finishing Fabric Edges – How to Hem Corners! – The Creative Contessa – A quick tutorial on how to miter corners and create beautiful, clean edges!

Sundials, etc. – We got some pix on Thursday of the little brewery. …and then a better on Sunday.

Herb Bunch – Chilly and rain… very little other than weeding happened during the week. On Thursday, in the evening, one of the tomatoes went into its pot, but Anja ran out of light. Friday morning, under a gloriously blue sky, the other went in and the tomato cages were put into place. There’s supposed to be one more pea bucket, but we’re waiting for soil.

Then on Friday, Sat. and Sun. we got some more pix, plus some “spring” shots from around where we live.

The garden at home.

The poor gigantor succulent! ….but it’s coming back

Is this iris or orris? We won’t know until it blooms

At the shop

Signs of spring

Medieval marijuana, from a 12th-century medical and herbal collection: https://buff.ly/3dxSPvV – The Latin at the top reads: “The name of this herb is Canabe”. And at the bottom: “Grows but in waste places, and at roadsides, and along hedges. The very best medicine for healing.”

Sir Walter Raleigh’s medicinal garden at the Tower – Historic Royal Palaces – Sir Walter Raleigh was one of the most famous explorers of Elizabeth I’s reign. He was also a scholar and a poet. However, he managed to displease both the Queen and her successor James I, and so found himself a prisoner of the Tower of London – no less than three times!
As a gentleman, he was deprived of his liberty but not his comforts: his family could visit and he grew exotic plants in a medicinal garden within the Tower walls.
Raleigh endured over 13 years of imprisonment at the Tower of London. During this time, his physical and mental health suffered.
Raleigh brewed his own herbal remedies using plants from the garden. This included his Balsam of Guiana, a potent medicinal cordial of strawberry water, and his ‘Great Cordial’ a mixture of 40 ingredients, including herbs, spices and powders. He used these medicines, and many others, to treat himself as well as fellow residents (and prisoners) at the Tower.

Project Day – Was fairly quiet. Loren was working on a sanding/refurbishing project. Anja had her embroidery at her desk and was working on finding links and talking to Gudrun…. who is fine, btw, but has moved to Spokane.

Feast Planning – We’ve been talking with various folks who aren’t usually online and haven’t seen the poll. The overwhelming majority has been to repeat the Norse Theme for 2023. We’re talking 19, vs. 1 & 1.

Miscellaneous pix

Přemyslovci – On April 1318, at a meeting in Domažlice, on the initiative of Ludvík Bavorsky of the Wittelsbach family to close the reconciliation between King Jan Lucembursky and Czech nobility. The King confirmed his commitments in 1310, promised to release all German knights from his army and again explicitly assured that he will not grant any authority to foreigners. The domestic “Continues” meant the factual capitulation of the king and the unanimous victory of nobility, when Jindřich of Lipé became the uncrowned head in the state and royal submarine until his death in 1329. King Jan stopped being interested in state administration and spent most of his time abroad and if he returned, he only went for money and focused completely on the royal and European politics. The agreement was renewed again at the meeting in Domažlice in 1331.

Music –

𝔈𝔠𝔠𝔬 𝔩𝔞 𝔓𝔯𝔦𝔪𝔞𝔳𝔢𝔯𝔞 – Music from the 14th century, David Munrow & The Early Music Consort of London – 𝔐𝔲𝔰𝔦𝔠𝔞 𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩𝔢 – Ensemble: The Early Music Consort, directed by David Munrow – Album: Ecco la Primavera, Florentine music from the 14th century – Video: Roman de la Rose, 14th cent. (Bodleian-Library-MS-Douce-195) – http://www.facebook.com/musicamedievale

Another wonderful piece of art by David Munrow and his Early Music Consort of London. This time it is a compendium of many Italian songs of the fourteenth century. Yes, as the names of the composers suggest, the repertoire is Italian, not just Florentine. This album is from 1969, I prefer the way that ancient music was interpreted in those years, I think it is more credible, wild and accurate than the interpretations of these days.
1 Ecco La Primavera – Francesco Landini
2 Lamento Di Tristan – Anonymous
3 Giunta Vaga Bilta – Francesco Landini
4 Questa Fanciulla, Amor: I, II – Francesco Landini
5 Trotto – Anonymous
6 De Dimmi Tu – Francesco Landini
7 Con Dolce Brama – Maestro Piero
8 Two Saltarelli – Anonymous
9 Rosetta – Antonio Zacharia Da Teramo
10 Quan Je Voy Le Duc – Anonymous
11 Cara Me Donna – Francesco Landini
12 La Bionda Treccia – Francesco Landini
13 La Manfredina – Anonymous
14 Donna’l Tuo Partimento – Francesco Landini
15 Con Brac Che Assai – Giovanni Da Firenze
16 Istampitta Ghaetta – Anonymous
17 Da, Da, Da, A Chi Avareggia – Lorenzo Da Firenze
18 Fenice Fu – Jacopo Da Bologna
19 Biance Flour – Anonymous
•
Recorders, Crumhorns, Tenor Shawm – David Munrow
Tenor Vocals – Martyn Hill, Nigel Rogers
Countertenor Vocals – James Bowman
Lute – Robert Spencer
Organ, Harp, Percussion – Christopher Hogwood
Rebec, Mediaeval Fiddle – Mary Remnant
Tenor Sackbut – Alan Lumsden
Bass Viol – Oliver Brookes

Victime paschali laudes – An easter chant, “Praise the Easter sacrifice”. Listen to that echo moment! You can hear why church music from that time didn’t need harmony.

Links

Several English history links at this page – https://www.bbc.co.uk/iplayer/episode/p0bvgz00/art-that-made-us-series-1-3-queens-feuds-and-faith

Funnies

April 25, 2022 0

Activities through 4-17-22 Potluck

Got some sad news this week, and we had a few people feeling ill, but some folks got to Adiantum’s Birthday Bash, and we did have a potluck, so here’s the report, even if it’s a bit short-ish on links and such.

Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, doing incense
Herb Workshop, In the Garden – Irregularly scheduled. Please ask to join the facebook chat!
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, 1 to 5pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Potluck – Next Potluck – 4/17, 515, 6/19
Winter Feast LVI, Norse Theme. Page here – https://housecapuchin.com/winter-feast/winter-feast-norse-feast-as-lvi-february-2022/ More pages coming!

Cloches – obviously home-made, covering lemon balm and oregano

It is with great sorrow that we spread the news that our dear Duckmeister (Laura) is on hospice and only expecting a few more weeks on this earth. She’s been one of the enthusiastic supporters of House Capuchin for many years, hosting feasts as well as cooking days, although she’s been not around much during the Plague. Good Journey, dear friend!

Teaching us to filet fish without losing fingers

Misc – Helen Louise says, “It’s been a busy few weeks getting ready for Adiantum Birthday Bash. I made Hobbit John some new early garb and myself Elizabethan Kirtle, partlet and sleeves. I tried posting on the work day but my post won’t post… so here it is. Looking forward to Egils 2022 – Adiantum and some new early garb for myself and still making garb for Gold Key. The weather was apocalyptic. Heavy rain, breaks, hail and more heavy rain but we are hardy folk for sure…”

Events

APR 22 AT 9 AM – APR 24 AT 3 PM – Bar Gemels – Event by Barony of Terra Pomaria and Lin Dis – Camp Taloali – Bar Gemels will return this year! The tavern is open and will have period games on the tables, musicians playing throughout the hall, a warm fire, and hot food for weary travelers.
The Tavern will provide meals each day for a fee. You may preregister for a meal plan for the weekend for $35. Prices for ala cart meal tickets will be available on the website.
Fighters, both heavy and fencers alike, will be ousted to the field when brawls start to see who will be left standing. The ever-popular Bar Wench Smackdown will occur.
For added fun the thrown weapons range will be and the archery range will be open for you to show your skills.
We will also hold a Silent Auction fundraiser for Camp Taloali, a camp for children who are d/Deaf and or Hard of Hearing community members.
Merchants are welcome for a donation of largess.
Bunks in cabins will be available for a $10 fee.
Please register for RV space in advance. Space is limited.

May 27 , 2022 until May, 30 2022 – EGIL SKALLAGRIMSSON MEMORIAL TOURNAMENT – Lynx Hollow State Park – 80998 Davisson Rd. Creswell, OR 97426

You are invited to join the Barony of Adiantum for a three-day weekend of Medieval Adventure.

Join us for…

Baronial Championship Tournaments – Heavy Defender, Thrown Weapons & Bardic
Heavy Armored Combat
Rapier Tournaments
Cut & Thrust Tournaments
Bardic
Medieval Period Archery, Fun Shoots, Competitions & Royal Rounds
Thrown Weapons Fun Toss
Medieval Court, Pageantry & Ceremony
Medieval Merchants’ Row
Arts & Sciences Village, Full of Classes, Demo’s and Displays

Dance Vids – Midrealm #ArmoredDance – Luke Casey – The Midrealm Populace sharing some joy through the #ArmoredDance challenge. Stay safe and spread joy my friends!

Classes –

Anja’s class – Simple Marzipan Fun with Lady Anja (Snijova) Javornica, OJL, MI, OGS, Jewel of The Summits – SCA Aila’ntha – “I have been making marzipan (often referred to as “boozy sweets”) for several years, now. I have a simple (modern) recipe that makes a fun treat in a number of variations. We’ll also look into how to serve this for a feast, and how to set it up for a candy box that will “hold” to take to an event or to mail.” – Anna (Snihova’) Javornica, OJL, MI, OGS, Jewel of the Summits.

How to Read a Tudor House – The Tudor Travel Guide

Early Week – Cold temps and sleet/hail/rain were the early week. Monday evening Anja set up a bunch of new marzipan doughs for her class on Tuesday.

Cookery – We had several more iterations of the roman eggs in the early week, then made a 2nd batch of sauce. On Sunday we cooked the carrots and the fake green brewet, then a coffin pie of ham, cheese and vegetables.

Sewing –

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

GREEN MALT Beer using ONLY Supermarket Ingredients!🍻 – Bearded & Bored –
Can you use fresh GREEN malt to brew beer? YES! Today I’m brewing a beer using only ingredients from the Supermarket. FULL RECIPE and LINKS on the youtube page.

Herb Bunch – It was too cold and wet for much this week, so mostly this is progress pix.

4/11

Cloches – obviously home-made, covering lemon balm and oregan

4/16

Strawberries have new blossoms since the hail

A new peony shoot – with bittercress that got partly harvested for the soup

Having harvested 6 stems the lovage still looks like this!

Figs – The dandelions got harvested for sour

The are potato leaves. Glad I didn’t harvest *those* for soup

Project Day – Anja was mostly working at her desk for awhile. Loren was having “innards” problems and finally fell asleep. Anja got the carrots done, then did the “fake green brewet” and finished that and the pie at home. Pix below.

Isabeau sent us a pic of the “Mrs. Weasley” sweater, that’s well on the way to being done!

Potluck Menu

radish spread
tvarog with onion and caraway
bread
butter
rainbow carrot pickle (plus)
Bean pickle
lettuce leaves
filberts
Roman eggs

…and my sandwich with some lovely greens from the garden.

Main

Fake green brewet
Carrots in broth
Coffined ham and cheese pie

Fake green brewet – See the eggs peeking out at the top?

Sweets

Pear chunks
Marzipan
Comfits
Filberts

Recipes

CARROTS IN A GOOD BROTH – This is a good, quick, veg dish for feast or potluck. Depending on the broth this needs no spices and can be done either vegetarian or for carnivores – 4-6 small servings (inspired by https://meddlingmedlars.wordpress.com/2017/10/13/carrots-in-a-good-broth/ )

12 oz rainbow carrots
8 oz broth (any, but we used chicken broth)

Method

Peel and “coin” carrots. Try to get them to the same size by volume…..
Put in pot with broth and bring to a boil.
Cover, turn head down and simmer for ½ an hour or so until carrots are soft. Or put in a crockpot on high for a couple of hours.
Serve hot with sops.
Can be multiplied to feast levels.

Historical cooking is *so* difficult, no?

Quickie Bread Soup (Fake Green Brewet) – This makes a good fake for the Tallivent recipe, although spiced more to modern tastes.

4 cup of chopped greens: spinach, plantain, winter lettuce, carrot tops, beet tops, turnip tops, etc. (make it a full and pressed down cup!)
1 onion chopped
1 (small size) box stovetop stuffing for chicken
Pat of butter
2 quarts broth or water
4-8 eggs
Enough extra water/broth to thin it to soup.

Method

Throw the greens and onion into a pot with the amount of water/broth for the stuffing mix.
Bring to a boil.
Add about 1/3 of the stuffing mix, reduce heat and stir until the bread begins to soften. (Yo may need to add more broth/water.
“Float” eggs on the broth, by cracking them gently onto the surface of the soup so that they stay whole.
Bring to a boil, the adjust the heat so that the pot simmers, and cook for 10 minutes.
Remove eggs to bowls.
Add the rest of the stuffing mix and stir well.
As the bread absorbs the water, keep stirring and add more water as necessary to get to the desired consistency.

Note – This took a *big* crockpot!
Note 2 – This can be scaled up, easily, but allow time for the eggs to cook. For larger amounts of eggs, you can do the recipe through step 3, then drain the broth into a shallow pan (large frying pan?) and do a lot more eggs there, although you may have to add broth or water to have enough liquid. Use the cooking liquid to “soupify” the solids.
Note 3 – I did not add saffron here, although to make it to period tastes, you could… it’s just expensive.
Note 4 – At some point I’m going to work out the amounts for the restaurant sized box of Stovetop, but I don’t have it, yet.

Music

Sacred Easter music revived from Baroque hymn books (slightly OoP) – https://english.radio.cz/sacred-easter-music-revived-baroque-hymn-books-8747658?fbclid=IwAR1l_CUASdNmtB8naq3ieOgUmZ0AGpNdupdIZLnfBCr2Kviwx0JbrtXgJa0

𝔗𝔥𝔢 𝔄𝔯𝔱 𝔒𝔣 ℭ𝔬𝔲𝔯𝔱𝔩𝔶 𝔏𝔬𝔳𝔢 – Early Music Consort of London, dir. David Munrow – 𝔐𝔲𝔰𝔦𝔠𝔞 𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩𝔢 –

Ensemble: Early Music Consort of London, dir. David Munrow
Album: The Art Of Courtly Love
Video: David Munrow playing flute – http://www.facebook.com/musicamedievale
About the great David Munrow: https://en.wikipedia.org/wiki/David_Munrow
I. Guillaume de Machaut And His Age
1-1 A Vous, Douce Debonaire (Chanson) – Jehan De Lescurel
1-2 Hareu! Hareu! Le Feu – Helas! Ou Sera Pris Confors (Motet) – Guillaume de Machaut
1-3 Amours Me Fait Desirer (Ballade) – Guillaume de Machaut
1-4 Trop Plus Est Belle – Biauté Paree – Je Ne Sui Mie Certeins (Motet) – Guillaume de Machaut
1-5 Amis Tout Dous Vis (Rondeau) – P. des Molins
1-6 Se Ma Dame M’a Guerpy (Virelai) – Guillaume de Machaut
1-7 Se Je Souspir (Virelai) – Guillaume de Machaut
1-8 Dame Se Vous M’estés Lointeinne (Ballade) – Guillaume de Machaut
1-9 Quant Je Sui Mis Au Retour (Virelai) – Guillaume de Machaut
1-10 Mes Esperis Se Combat (Ballade) – Guillaume de Machaut
1-11 Ma Fin Est Mon Commencement (Rondeau) – Guillaume de Machaut
1-12 Douce Dame Jolie (Virelai) – Guillaume de Machaut
1-13 De Bon Espoir – Puis Que la Douce Rousee (Motet) – Guillaume de Machaut
1-14 De Toutes Flours (Ballade) – Guillaume de Machaut
1-15 Quant Theseus – Ne Quier Veoir (Double Ballade) – Guillaume de Machaut
1-16 La Septime Estampie Real (Dance) – Anonymous
1-17 Quant J’ay L’espart (Rondeau) – Guillaume de Machaut
1-18 Phyton Le Mervilleus Serpent (Ballade) – Guillaume de Machaut
1-19 Armes Amours – O Flour Des Flours (Double Ballade) – F. Andrieu

II. Late fourteenth-century avant-garde
1-20 A L’arme A L’arme (Virelai) – Grimace
1-21 Phiton Phiton (Virelai) – Franciscus
Two Variants On The Tenor “Roussignoulet Du Bois”
1-22.1 1: Hé Trés Doulz Roussignol (Virelai) – Borlet
1-22.2 2: Ma Tredol Rosignol (Virelai) – Attributed To Borlet
1-23 Fumeux Fume (Rondeau) – Solage
1-24 De Home Vray (Ballade) – Johannes De Meruco
1-25 Istampitta Tre Fontane (Dance) – Anonymous
1-26 Ma Douce Amour (Ballade) – Johannes Symonis Hasprois
2-1 Trés Doulz Amis – Ma Dame / Cent Mille Fois (Rondeau) – Jean Vaillant
2-2 Plasanche Or Tost (Virelai) – Pykini
2-3 Amour M’a Le Cuer Mis (Ballade) – Anthonello da Caserta
2-4 Tribum Quem (Motet) – Anonymous
2-5 Helas ! Je Voy Mon Cuer (Ballade) – Solage
2-6 Contre Le Temps (Virelai) – Anonymous
2-7 Andray Soulet (Canon) – Matteo Da Perugia
2-8 Le Greygnour Bien (Ballade) – Matteo Da Perugia
2-9 Restoés Restoés (Virelai) – Anonymous

III. The Court Of Burgundy
2-10 Ce Moys de May (Rondeau) – Guillaume Dufay
2-11 La Belle Se Siet (Ballade) – Guillaume Dufay
2-12 Je Ne Fai Tousjours Que Penser (Rondeau) – Gilles Binchois
2-13 Files A Marier (Chanson) – Gilles Binchois
2-14 Amoureux Suy Et Me Vient Toute Joye (Rondeau) – Gilles Binchois
2-1 5 Je Loe Amours Et Ma Dame Mercye (Ballade) – Gilles Binchois
2-16 Navré Je Suis D’un Dart Penetratif (Rondeau) – Guillaume Dufay
2-17 Lamentatio Sanctae Matris Ecclesiae Constantinopolitanae (O Tres Piteulx – Omnes Amici) (Motet) – Guillaume Dufay
2-18 La Spagna (Variant I) (Basse Dance) – Anonymous
2-19 Par Droit Je Puis Bien Complaindre (Rondeau) – Guillaume Dufay
2-20 – Donnés L’assault (Rondeau) – Guillaume Dufay
2-21 – Vostre Trés Doulx Regart (Rondeau) – Gilles Binchois
2-22 Helas Mon Dueil (Virelai) – Guillaume Dufay
2-23 Bien Puist (Rondeau) – Gilles Binchois
2-24 Vergine Bella (Stropha) – Guillaume Dufay
2-25 La Spagna (Variant II) (Basse Dance) – Anonymous