SC - Vinegar/verjuice
Philip E Cutone
flip+ at andrew.cmu.edu
Wed Jun 4 09:56:10 PDT 1997
1.) As a beginner/newcomer -- to SCA, to period cookery, and to this
list, I must say that I HAVE been intimidated/unnerved by the
level of authenticity & documentation that seems to be desired.
BUT, no-one has ever been anything less than pleasant, courteous
and welcoming to me, even when delicately suggesting that I keep
Martha Stewart's f#*@ing flower recipes to myself!! :-) I think
that when you are in a totally new situation, you have to expect
that you will make mistakes and you will be told about them. As
long as you are told courteously, as I have been, this is just
part of life & learning.
2.) As I have been increasingly entranced lately by medieval Spanish
music (I sing & play harp), I would like to learn more about
the related food. Can anyone suggest a book, website or other
source of recipes? Although a beginner to period cookery, I have
worked professionally as a cook, so it doesn't have to be TOO
simple-minded.
Sincerely,
Joan Garner
More information about the Sca-cooks
mailing list