sca-cooks Creativity

[Uduido@aol.com]

Greetings,

I am Baroness Clarissa di Firenze.  I have been in the SCA since '86 and 
have lived in Windmasters Hill in Atlantia, the Shire of Nordenhalle in 
the East and now live in the Barony of Bryn Gwlad in Ansteorra.  I enjoy 
cooking period foods. In the last couple of years, I have branched out 
from using other peoples redacted recipes to doing my own. I am loving 
it! This list is a really great idea! 

I have been cooking using period recipes for about 6 or 7 years now.  I 
have cooked about 6 SCA feasts for groups ranging from about 80 people to 
over 200 people.  I hope I can be of help to new cooks here and learn a 
lot myself too!  I am especially interested in learning about cooking 
over an open fire. 

Clarissa

PS. Just something interesting I learned the other day about eggs:
Why do we refrigerate eggs when folks in the 1800s and earlier did not?  
According to the folks at the pioneer farm here in Austin, fresh from the 
chicken eggs are coated in a substance that seals the eggs air tight and 
can therefore be left sitting in a bowl. Egg farmers today wash that 
substance off so we must refrigerate the eggs today to keep them fresh.