SC - By way of Introduction

[Aonghas MacLeoid (B.G. Morris)]

Fair-fa' ye SCA Cooks:

While I definitely agree that Baaastard is an excellent name for a Scot,
(most of us knew who our mothers were, but had difficulty tracing our
fathers) what is wrong with my email address????????? Have you ever
wondered why Phoneticaly was not spelled foneticly??? You see, my email
address is Highlander spelled foneticly.

Regards,

Aonghas

May the hae meikle feres,
Kennin fae, A guid burdie,
An ding a fou coggie.......
....Lang may thee Lum Reek!!!
hylndr at ionline.net
http://www.ionline.net/~hylndr/
 ----
From: Donna J. White <1djw5827 at unixstew.tstc.edu>
To: 'sca-cooks at eden.com'
Date: Tuesday, May 13, 1997 11:11 PM
Subject: RE: SC - By way of Introduction

My dear Michael,

How else should a gentle Scot be introduced?  ; )  <BIG WIDE GRIN!!!>  I
find your email address refreshing.  Especially since I am a member of a
Scottish clan here in Ansteorra.  Welcome to the list and enjoy.

Genevieve de Vaux of the Clan MacRaven
Skunk Killer of Emerald Keep

Email1  skunkkiller at juno.com

- -----Original Message-----
From: Baaastard at aol.com [SMTP:Baaastard at aol.com]
Sent: Tuesday, May 13, 1997 9:19 PM
To: SCA-Cooks at eden.com
Subject: SC - By way of Introduction

Greetings all,

I have just subscribed to this list, and only recently subscribed to
SCA-east, where I heard about this one.  I have been in the SCA in a kind
of
passing fashion for about 3 years now.   I've only been to 2 events, and I
used to make it to meetings in the town I was living in when I could(which
was infrequently).  I've only recently moved into the Hudson Valley area
and
haven't made any local connections yet.  I was from the Barony of Wurm
Wald,
in mundane Illinois.

Currently I am a student at the Culinary Institute of America, studying to
be
a chef.  Unfortunately, the history of cooking that they teach doesn't
extend
very far past Escoffier, and for the most part the school isn't a very
good
source on period food.
I am looking for any information you might have.

My interests include brewing, primarily meads and ciders.  Cheesemaking. 
And
any and all information about period food.

One note, please excuse my email address.  I wanted something that less
than
one hundred other people used and began to get irritated when all my ideas
were getting shot down.  I typed it in and it stuck.

Thank you,

Michael Farrell