SC - first recipe

[Donna Kenton]

My first recipe was Candle Salad, a banana cut in half, standing in a
pineapple ring on a lettuce leaf with a little mayo dripping down the
top and a cherry for the flame.  Made it at my grandmother's house when
I was about 7 -- a *long* time ago!

My first SCA recipe was for the very first feast I ever cooked.  The job
of head cook landed in my very full lap (I was eight months pregnant at
the time) when the head cook got called off to be maid of honor at her
sister's wedding on a two-week notice.  It was supposedly an Italian
feast.  With my limited experience (I'd been in the SCA about a year), I
made sausages, pasta, apple tarts (with puff paste, that I put on the
*bottom* of the pan!), rice (which burned, so I threw it out), and other
things I can't remember.

I do remember making shrimp in pomegranite (sp?) sauce, which I was
stuck with because that portion of the menu had already been bought and
announced.  I don't really remember what I did with it (that child I was
carrying is now nearly 11), other than using Grenadine, I think, for the
sauce, pomegranites being out of season.  Whatever I did, people must
have liked it, because I ran out of shrimp.

As to the burned rice, I always tell anyone I'm teaching that if a dish
doesn't come out right, it's better to toss it and go without, than to
serve a poor dish.  Everything else could be absolutely fabulous, but
it's the burned rice everyone will talk about later.

Rosalinde
- --
Rosalinde De Witte/Donna Kenton * donna at dabbler.com *
http://www.dabbler.com/


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================