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Here's a picture of the frumenty, notice how goopy it is. (Apologies for modern bowl and spoon.)
Autumn Collegium
2 weeks ago
Monday, March 23, 2009
Monday, March 16, 2009
Hearth Night II
So did gather Eulalia, Anne, Elena, Ref, Svava, and Ivan, and while mostly they feasted on finger foods also was done some cooking in the fireplace.
I made maslin bread in the oven to test out my terracotta flower pot tray (world's cheapeast pizza stone!). It really didn't work -- I am still stuck in some pattern of continued Bread Failure where nothing rises quite right and I end up with these doughy loaves. Maybe it's time to try No Knead Bread but tweaked?
Ref and Svava made a green porray (chard with leeks boiled with homemade bacon and thickened with oatmeal) and blancmanger (rice, almond milk, chicken, sugar/spices) on the fire. A sausage and an apple also got roasted over the coals (yay), and both beer and Baerenjaeger were consumed. It was good times.
Oh, we also tasted the compost. It was pretty good, I think. I find the veg too mushy and would prefer it as a raw pickle with thinly sliced vegetables, but really what else is new? For what it was, I liked it. I still haven't managed to get pictures, though.
I made maslin bread in the oven to test out my terracotta flower pot tray (world's cheapeast pizza stone!). It really didn't work -- I am still stuck in some pattern of continued Bread Failure where nothing rises quite right and I end up with these doughy loaves. Maybe it's time to try No Knead Bread but tweaked?
Ref and Svava made a green porray (chard with leeks boiled with homemade bacon and thickened with oatmeal) and blancmanger (rice, almond milk, chicken, sugar/spices) on the fire. A sausage and an apple also got roasted over the coals (yay), and both beer and Baerenjaeger were consumed. It was good times.
Oh, we also tasted the compost. It was pretty good, I think. I find the veg too mushy and would prefer it as a raw pickle with thinly sliced vegetables, but really what else is new? For what it was, I liked it. I still haven't managed to get pictures, though.
Saturday, March 14, 2009
The Hat Mafia Finds a Miscreant
This just in: one member of the widely-feared "Hat Mafia" has been spotted SANS HAT, leading to much sadness and consternation.
Attention reenactors! Avoid frowns, wear crowns! Er... hats!
That's right people, Eulalia doesn't always wear a hat! She's also wearing HER UNDERWEAR in this photo!!!!! I AM SHOCKED AND ALSO POSSIBLY APPALLED!
(I like how you can tell from the twinkles in our eyes that it was hard to frown for the picture.)
Attention reenactors! Avoid frowns, wear crowns! Er... hats!
That's right people, Eulalia doesn't always wear a hat! She's also wearing HER UNDERWEAR in this photo!!!!! I AM SHOCKED AND ALSO POSSIBLY APPALLED!
(I like how you can tell from the twinkles in our eyes that it was hard to frown for the picture.)
Friday, March 13, 2009
Compost
First we had garbage, now we have compost ;)
This is a well known 14th century English recipe (Form of Cury) for kind of a chutney, a mix of vegetables and fruit in a spiced pickling liquid (in this case a mix of vinegar, wine, and honey). You can read the original in Pleyn Delit, or at Gode Cookery. Here's my modernization of the recipe:
I'm trying this out this week for the first time. I'll be serving it tonight to some other food enthusiasts, and will try to get some pictures and feedback to post later.
I omitted the cabbage and made some leaps of faith in the spices I used. I also took some liberties with when I added the pears, as I decided that parboiling them well would result in them being mush (were medieval pears harder than modern pears? I wonder). I didn't do the best job of measuring, but here's an approximation of what I did:
6 medium carrots
1 large parsnip (I happened to have this on hand and
couldn't find parsley root)
3 small-medium turnips
1 bunch radishes
3 bosc pears (ripe but still hard)
1/2 cup Zante Currants
Salt (I used Kosher as even though it's not the most authentic it was handy)
1(regular sized?) bottle red wine vinegar
1 bottle white wine
1 cup(?)honey
Generous quantity of mixed spices: I chose to use Rafaella's Salsa Fina as it was already ground and mixed.
Pinch saffron
Whole mustard seed (lots)
Whole anise, whole fennel (to taste)
Peel and chop the root vegetables into manageable pieces(I didn't peel the radishes). Quarter and core the pears. Put the vegetables in a pot and cover with water. Bring to a gentle boil, and simmer ~10 minutes. Add the pears and simmer just a few more minutes.
Drain, spread on a cloth, and let them cool. Sprinkle liberally with salt (I used "a palmful" but I like things salty). When fully cool, transfer to a crock (or mason jars, or just about any container, really) and add spice powder, saffron, and vinegar (the liquid didn't cover all the vegetables). Let sit overnight. I chose to refrigerate this, just to be on the safe side and because I think this would have been stored somewhere cold.
The next day, dump everything into a big bowl and give it a good stir. Heat honey and wine together until honey is dissolved (you can also simmer it and skim off any foam that rises to clarify the honey). Mix in the Zante currants and the rest of the
spices, and pour the wine/honey mix over everything. Mix well and return to your
crock, and refrigerate until ready to eat.
This is a well known 14th century English recipe (Form of Cury) for kind of a chutney, a mix of vegetables and fruit in a spiced pickling liquid (in this case a mix of vinegar, wine, and honey). You can read the original in Pleyn Delit, or at Gode Cookery. Here's my modernization of the recipe:
Compost. Take parsley root, carrots, and radishes, peel them and wash them. Take turnips and cabbages, pared and cored. Take an earthen pan with clean water and set it on the fire; put all these in. When they have boiled add pears and parboil them well. Take all these things out of the pot and let them cool on a cloth. Sprinkle with salt; when it is cold, put it in a vessel; take vinegar and spice powder and saffron and add, and let all these things lie therein all night, or all day. Take Greek wine and honey, clarified together; take Lombard mustard and "currants" (Zante Currants, aka raisins of corinth, which are from grapes and not from currants), all whole, and grind powder of cinnamon, powder douce ("sweet powder" -- a spice blend), and anise whole, and fennel seed. Take all these things and cast together in a pot of earth, and take some out when you wish and serve forth.
I'm trying this out this week for the first time. I'll be serving it tonight to some other food enthusiasts, and will try to get some pictures and feedback to post later.
I omitted the cabbage and made some leaps of faith in the spices I used. I also took some liberties with when I added the pears, as I decided that parboiling them well would result in them being mush (were medieval pears harder than modern pears? I wonder). I didn't do the best job of measuring, but here's an approximation of what I did:
6 medium carrots
1 large parsnip (I happened to have this on hand and
couldn't find parsley root)
3 small-medium turnips
1 bunch radishes
3 bosc pears (ripe but still hard)
1/2 cup Zante Currants
Salt (I used Kosher as even though it's not the most authentic it was handy)
1(regular sized?) bottle red wine vinegar
1 bottle white wine
1 cup(?)honey
Generous quantity of mixed spices: I chose to use Rafaella's Salsa Fina as it was already ground and mixed.
Pinch saffron
Whole mustard seed (lots)
Whole anise, whole fennel (to taste)
Peel and chop the root vegetables into manageable pieces(I didn't peel the radishes). Quarter and core the pears. Put the vegetables in a pot and cover with water. Bring to a gentle boil, and simmer ~10 minutes. Add the pears and simmer just a few more minutes.
Drain, spread on a cloth, and let them cool. Sprinkle liberally with salt (I used "a palmful" but I like things salty). When fully cool, transfer to a crock (or mason jars, or just about any container, really) and add spice powder, saffron, and vinegar (the liquid didn't cover all the vegetables). Let sit overnight. I chose to refrigerate this, just to be on the safe side and because I think this would have been stored somewhere cold.
The next day, dump everything into a big bowl and give it a good stir. Heat honey and wine together until honey is dissolved (you can also simmer it and skim off any foam that rises to clarify the honey). Mix in the Zante currants and the rest of the
spices, and pour the wine/honey mix over everything. Mix well and return to your
crock, and refrigerate until ready to eat.
Thursday, March 12, 2009
Some images related to the dress project
Two women with hanging sleeve gowns, from the Maciejowski (c. 1250, France):
Detail from above:
Servant drawing a bath:
"Nockert Type 5" cut (by I. Marc Carlson):
Cutting diagram of a gown attributed to St Claire of Assisi (by I. Marc Carlson): 
Cutting diagram for my hanging sleeve gown (the front of the gown is the right side of the drawing):
I need to get some kind of diagram showing how the sleeves are attached. Basically, they are only attached for a small portion along the top/back and the rest is left free.
My awesome outfit
Although I finished this a while ago, I never really took the time to post a good summary of this project. It's my first serious attempt at a complete late 13th century English outfit, and my first foray into hand finishing.
You can read more about this project and my research here.
Way back in August, I went through one of those periods that I think many SCAdians experience, where I looked at all my garb and thought "Really, this won't do at all." I decided it was high time to actually sit down and make myself an outfit that was as authentic as I could make it without making myself crazy. This was also when I was starting my current peasant kick, so I thought it would be neat to see if I could make myself a lower-class outfit. (Added bonus: peasant garb is great for the kinds of active, mucky things I like to do at events and demos.)
The first step for me was buying wool. I hadn't really sewn much with wool before this, honestly. I went to the Pendleton outlet up in Washougal, hoping to find brown and blue fabric appropriate for tunics. If you've ever been to the Washougal outlet, you'll know how stupid of a plan that is: you never find what you're looking for, you just have to take what's there. But by some stroke of luck, they had dark brown and bright blue nice fuzzy plain wool for $6 a yard. Win! In looking for peasant-appropriate colors, I found that brown, green, and yellow can all be gotten from fairly cheap dyestuffs. The blue is for when I do a more aristocratic wool dress for myself.
I already had this natural linen that I intended to use for a smock, and at the time I thought it was pretty reasonable that unbleached linen, being cheaper, would have been used by peasants. I've since learned that linen was so easy to bleach in period that this probably isn't true.
I based the style on the "hanging sleeve" dress found in the Maciejowki Bible. For both the gown and the smock, I used a variant of the "Nockert Type 5" cut.
I sewed the major joining seams by machine and did the finishing and visible bits (hem, neck, sleeves) by hand. I had a lot of help in figuring out the sleeves from Mistress Svava, who also helped me do the hem on the gown (but not the smock, and when I wear them together this is really noticeable as the smock is much longer and uneven!)
I am very pleased with this outfit. Finally, I feel like I have good, authentic, functional garb. I've worn it at nearly every event I've been to since finishing it -- I think the moral of the story is I need to get cracking and sewing myself more clothing that is nice enough that I'll actually wear it. Good thing I have plenty of fabric!
You can read more about this project and my research here.
Way back in August, I went through one of those periods that I think many SCAdians experience, where I looked at all my garb and thought "Really, this won't do at all." I decided it was high time to actually sit down and make myself an outfit that was as authentic as I could make it without making myself crazy. This was also when I was starting my current peasant kick, so I thought it would be neat to see if I could make myself a lower-class outfit. (Added bonus: peasant garb is great for the kinds of active, mucky things I like to do at events and demos.)
The first step for me was buying wool. I hadn't really sewn much with wool before this, honestly. I went to the Pendleton outlet up in Washougal, hoping to find brown and blue fabric appropriate for tunics. If you've ever been to the Washougal outlet, you'll know how stupid of a plan that is: you never find what you're looking for, you just have to take what's there. But by some stroke of luck, they had dark brown and bright blue nice fuzzy plain wool for $6 a yard. Win! In looking for peasant-appropriate colors, I found that brown, green, and yellow can all be gotten from fairly cheap dyestuffs. The blue is for when I do a more aristocratic wool dress for myself.
I already had this natural linen that I intended to use for a smock, and at the time I thought it was pretty reasonable that unbleached linen, being cheaper, would have been used by peasants. I've since learned that linen was so easy to bleach in period that this probably isn't true.
I based the style on the "hanging sleeve" dress found in the Maciejowki Bible. For both the gown and the smock, I used a variant of the "Nockert Type 5" cut.
I sewed the major joining seams by machine and did the finishing and visible bits (hem, neck, sleeves) by hand. I had a lot of help in figuring out the sleeves from Mistress Svava, who also helped me do the hem on the gown (but not the smock, and when I wear them together this is really noticeable as the smock is much longer and uneven!)
I am very pleased with this outfit. Finally, I feel like I have good, authentic, functional garb. I've worn it at nearly every event I've been to since finishing it -- I think the moral of the story is I need to get cracking and sewing myself more clothing that is nice enough that I'll actually wear it. Good thing I have plenty of fabric!
The proof of the horsebread is in the eating
When I was practicing my various breads for KA&S, I gave a bunch of horsebread, in the form of tiny rolls, to my mom. She froze them and has apparently been defrosting them one at a time for breakfast. She reports that just one is enough to fill her up for almost the whole day. Now, my mom is a tiny lady who doesn't eat a lot anyway, but I think this really demonstrates just how nutritious the combination of whole grains and a little bit of pea flour is, and how valuable this would be as fuel for heavy labor.
Wednesday, March 11, 2009
Spice Profile: Cubeb
Cubeb, also called "tailed pepper" and frequently appearing in medieval recipes as some variant on "quibibes," is a relative of black pepper that often appears in medieval recipes and until recently was basically impossible to find. But it seems to have suddenly become trendy, as sizable quantities can now be purchased easily at Whole Foods.
Cubeb is somewhat fruitier than regular black pepper, with a nice peppery bite. I think it's very tasty, especially rubbed onto meat before roasting. I've also used it a few times in spiced beverages, including spiced apple cider, hipocras, and mead, and always enjoyed the outcome.
Pictured is my pet dwarf hamster, Cubeb -- that's how much I like cubeb! (She's small and round and has a tail, and sometimes she has quite a bite!)
Cubeb is somewhat fruitier than regular black pepper, with a nice peppery bite. I think it's very tasty, especially rubbed onto meat before roasting. I've also used it a few times in spiced beverages, including spiced apple cider, hipocras, and mead, and always enjoyed the outcome.
Pictured is my pet dwarf hamster, Cubeb -- that's how much I like cubeb! (She's small and round and has a tail, and sometimes she has quite a bite!)
Tuesday, March 10, 2009
Garbage for One
I roasted a chicken tonight and rather than making giblet stock I thought I'd make a tiny portion of "garbage". Unfortunately, it only came with the liver, but I did end up with a nice one-bite tidbit.
A copy and redaction of the original recipe can be found in Pleyn Delit as some variant spelling of Meat Dish for Summer (I think).
Bring some water to a very gentle boil. Drop in the liver (and heart etc if you are luckier than I) and simmer for not more than 5 minutes. Remove and dress with chopped parsley, flake salt, and vinegar.
This was really good! I've been off chicken livers lately, but I really liked this, the parsley and the vinegar contrasted nicely.
A copy and redaction of the original recipe can be found in Pleyn Delit as some variant spelling of Meat Dish for Summer (I think).
Bring some water to a very gentle boil. Drop in the liver (and heart etc if you are luckier than I) and simmer for not more than 5 minutes. Remove and dress with chopped parsley, flake salt, and vinegar.
This was really good! I've been off chicken livers lately, but I really liked this, the parsley and the vinegar contrasted nicely.
Sunday, March 8, 2009
That's a wrap
Kingdom A&S has drawn to a close (well, actually it did several hours ago, but I am not only home but also fed and showered now so I feel more ready to blog about it!) and overall it was a good experience. I didn't make the finals (no surprise there, really), but I got some really good feedback and I'm really proud of myself for pushing myself and going for it. I also met some really cool people. Overall I am just kind of exhausted (I barely slept Friday night) and feeling very introspective about it.
The bread project will continue, the tooth project may not (at least not in the same form; there are a couple of other tooth care practices that I want to try out, but I probably won't do anything more formal with it).
Documentation has not yet been webbed, but I will post a link as soon as I have.
The bread project will continue, the tooth project may not (at least not in the same form; there are a couple of other tooth care practices that I want to try out, but I probably won't do anything more formal with it).
Documentation has not yet been webbed, but I will post a link as soon as I have.
Thursday, March 5, 2009
dun! dun dun! dun dun dunnnnnnnnnnnnnn
(That's my representation of "Eye of the Tiger" in the subject line.)
This is it, I'm taking today off to bake and get everything squared away for the weekend. Woo!
I got some big pieces of mat board from work that I'm going to use to make display boards. I have a lot of pictures for my bread entry, including some beautiful ones from Archeon in the Netherlands (my Flickr contact Hans gave me permission to use some of his shots of the bakers.)
EXCITED WHEEEE
This is it, I'm taking today off to bake and get everything squared away for the weekend. Woo!
I got some big pieces of mat board from work that I'm going to use to make display boards. I have a lot of pictures for my bread entry, including some beautiful ones from Archeon in the Netherlands (my Flickr contact Hans gave me permission to use some of his shots of the bakers.)
EXCITED WHEEEE
Wednesday, March 4, 2009
Why my new hat totally rocks
This is my new hat previously alluded to. The other day, I had to clean out the bathtub. I thought to myself, dang, I need something that will hold my hair back and actually keep it from getting in my way while I'm leaning over into the tub... and then it hit me. Yeah, I wore a medieval hat for a modern task, and it totally rocked. For the win!
Lent
I can't believe I forgot to post about this earlier, but Gwenlliana reminded me that it is indeed Lent once more.
As a hedonist, I celebrate Lent every year by not changing my behavior at all. Eulalia, however, would have spent this time reflecting, repenting, not eating animal products, and attending mass in a church with all the statues and paintings covered (I think).
Last year I decided that during Lent I would absolutely only eat period food at events. I was really pleased when it turned out that this wasn't a sacrifice at all, as Dragon's Mist seems to have adopted the period cooking thing in a big way. So now I am endeavoring to make this commitment last through the whole year. You'd think that for a period food wonk like me it would be easy, but there are times when I just really want a soda :)
I like using Lent as an excuse to push myself to be more period. So what should I do this year? Wear more authentic shoes (even though they make my feet hurt)? Wear more wool? Keep my hair covered at all times no matter what?
As a hedonist, I celebrate Lent every year by not changing my behavior at all. Eulalia, however, would have spent this time reflecting, repenting, not eating animal products, and attending mass in a church with all the statues and paintings covered (I think).
Last year I decided that during Lent I would absolutely only eat period food at events. I was really pleased when it turned out that this wasn't a sacrifice at all, as Dragon's Mist seems to have adopted the period cooking thing in a big way. So now I am endeavoring to make this commitment last through the whole year. You'd think that for a period food wonk like me it would be easy, but there are times when I just really want a soda :)
I like using Lent as an excuse to push myself to be more period. So what should I do this year? Wear more authentic shoes (even though they make my feet hurt)? Wear more wool? Keep my hair covered at all times no matter what?
Monday, March 2, 2009
KA&S Countdown
Here's my to do list before the weekend:
-Grind grain
-Bake bread
-One final pass on bread documentation
-Write up recipes for bread loaves, make copies
-Print images and create small display board(s)
-Pack all items for both displays
-Test new mouthwash
-Revise tooth documentation
-Finish all seams on new chemise, ha ha, this is seriously ridiculous and I'm not sure it's possible
Also and unrelatedly, I have to dismantle a box spring and be ready for when the new one comes on Thursday.
BLARGH!
I am a stress bucket, but I'm still super excited and glad I'm doing this!
-Grind grain
-Bake bread
-One final pass on bread documentation
-Write up recipes for bread loaves, make copies
-Print images and create small display board(s)
-Pack all items for both displays
-Test new mouthwash
-Revise tooth documentation
-Finish all seams on new chemise, ha ha, this is seriously ridiculous and I'm not sure it's possible
Also and unrelatedly, I have to dismantle a box spring and be ready for when the new one comes on Thursday.
BLARGH!
I am a stress bucket, but I'm still super excited and glad I'm doing this!
Leftover Frumenty, Medieval Breakfasts
I didn't eat all my frumenty last night, so I packed up the leftovers and took them to work for breakfast. I have to say, microwaved frumenty is suprisingly tasty. The wheat soaked up the rest of the liquid and the whole thing has more of a couscous consistency than the porridge consistency I had last night, which I find appealing.
Overall, I give this high marks as a breakfast food. I'm interested in finding more persona-plausible breakfast foods (hi Ref!), even if I'm not totally convinced that my persona even would have eaten breakfast. I remember a book about the Paxtons in the fifteenth century mentioning smoked fish and ale for breakfast. I haven't yet gotten around to making period ale, but I have eaten smoked salmon with beer for breakfast and I found the experience most enjoyable. Other breakfasts I have eaten and enjoyed:
Overall, I give this high marks as a breakfast food. I'm interested in finding more persona-plausible breakfast foods (hi Ref!), even if I'm not totally convinced that my persona even would have eaten breakfast. I remember a book about the Paxtons in the fifteenth century mentioning smoked fish and ale for breakfast. I haven't yet gotten around to making period ale, but I have eaten smoked salmon with beer for breakfast and I found the experience most enjoyable. Other breakfasts I have eaten and enjoyed:
- Oatmeal (especially with fruit and cream or butter and honey -- I use the Bob's Red Mill stone ground "Scottish" oatmeal)
- Whole grain bread with a little butter, plus some fruit, cheese, or hardboiled eggs
- Cottage cheese (actually, I've never really researched this, I've just always assumed that curds and whey are period -- anyone know otherwise?)
- Eggs and bacon -- I highly doubt medieval people ever ate these for breakfast, but I do love them so
- Cheese danishes
Ha ha, I am just kidding about that last one! I would never eat something so blatantly modern, oh no, not me... (looks innocent)
Like a lot of people, I feel like I have the most trouble with staying authentic at breakfast when I'm crabby and wanting caffeine. I actually don't drink caffeine very frequently (and I never drink coffee), so it's usually not a crisis for me. When it's absolutely "necessary" due to the previous night's festivities, I will have a cup of tea, but I'm trying to experiment with other hot beverage options that, even if they don't have caffeine, will at least warm and perk me up a bit. Current faves:
- Oxymel. Put a little honey and a little apple cider vinegar (I use Bragg's) in the bottom of a mug. Add hot but not quite boiling water, stir, and enjoy.
- Warm clarea de agua -- simmer water, honey, and whatever combination of spices pleases you. I like this with a little kick of something sour like lemon juice or rose hips. I have to make it very dilute otherwise it's too sweet for that early in the morning.
- Herbal tisanes -- it's funny, I haven't actually seen reference to any kind of herbal tea in England in period other than medicinal infusions but I have apparently decided to ignore that since I love mint tea so much. Mint is one of my favorite breakfast teas, it always makes me feel more perky.
- Beer. The period breakfast beverage of choice, right? Okay, so I've only done this a few times, but my favorite breakfast beer (okay, what does it say about me that I can say that?) is Lindeman's Framboise Lambic. So tasty!
Anybody have anything else to add to this? What kind of breakfast might your persona have eaten?
Sunday, March 1, 2009
Yes, I CAN has frumenty!
I made frumenty for the first time tonight.
I cooked 1/2 cup of bulgar wheat (I'd like to use kibbled/cracked wheat next time) in 1 cup of water, stirring frequently and uncovered, until all the water was absorbed. Then I added a splash of milk, stirred until it started to bubble, and turned the heat off. I added one egg yolk and stirred furiously until everything was pretty well absorbed and the liquid thickened. Finally I finished it off with a dash of salt, spices, honey, and a little butter.
It was pretty good! I would definitely eat it for breakfast, and someday I hope I can have it alongside venison (mmmmm).
I cooked 1/2 cup of bulgar wheat (I'd like to use kibbled/cracked wheat next time) in 1 cup of water, stirring frequently and uncovered, until all the water was absorbed. Then I added a splash of milk, stirred until it started to bubble, and turned the heat off. I added one egg yolk and stirred furiously until everything was pretty well absorbed and the liquid thickened. Finally I finished it off with a dash of salt, spices, honey, and a little butter.
It was pretty good! I would definitely eat it for breakfast, and someday I hope I can have it alongside venison (mmmmm).
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