Time to dance

It has been a cranky couple of weeks, starting right about KWAR. A variety of external things out of my control, internal things in my control, and a bunch of directions demanding 100% of my concentration at the same time. And finally, I think my brain has finally come to a reconciliation with it's self. The Bhakail Yule feast has been a pull in multiple directions at the same time. And thanks to several different conversations with people who are wiser and more experienced with "this is how things are done", I feel more at peace than I have in a while. I needed to understand what I hope to get out of doing a feast for the SCA.

I want to dance.( Read more... )

It is time to dance. Come join me.

Bingo

I found the turkey recipe. Pre- 1600.... Squee.

To bake a Turkie.
TAke and cleaue your Turkie on the backe, and bruise all the bones: then season it with salt, and pepper grose beaten, and put into it good store of butter: hee must haue five houres baking.

The good Huswifes Handmaide for the Kitchin. London 1594, 1597

Recipe test

Wardons in sryup
Originally uploaded by alysten

Yesterday 10 people showed up for recipe testing. We made armored turnips (savory, not a hint of sweet at all), salt crusted fish (the clear winner), a complex salad with pomegranate seeds, fresh baked manchett rolls, boiled brussel sprouts, wardons in syup and butter beer. There was goat cheese sampling (drunken, brie and bleu) and wine and port tasting. Great people, good food, recipes that work and chocolate raspberry port. Life really doesn't get better than this.

Recipes will be going up on my word press as they get done. Venison is next up on the taste testing plate.