Tasting Dinners (was Re: SC - Re: Period Feasts)

[grasse at mscd.edu]

My thanks!

and indeed the seasons are soooo important.  Growing your own gives an 
amazing feel for the amount of work and luck with the weather involved in 
bringing in a crop, and multiplying that (if only in your mind) to include 
feeding your whole family, household, village without the assistance of 
modern conveniences gives you a healthy dose of respect for those who did 
it.

If you use your head and plan your feast around seasonal items the cost can 
be reduced to quite reasonable.  I recently did a fairly small 3 course & 
dessert feast.  The meal included smoked fish, herbed chickens, and roast 
beef (along with seasonal veggies and other items), and my final cost per 
person was less than $5.00.  and I could have eliminated one of the meats 
and substituted a soup or stew and reduced that still further.

Now - where can I find more about St. Martha - if she is watching me I 
think we should be better acquainted!  ; - )

Gwen-Cat
Caerthe
- -------------
Original Text
From: <LrdRas at aol.com>, on 10/15/1998 8:31 PM:
In a message dated 10/15/98 4:09:36 PM Eastern Daylight Time, 
grasse at mscd.edu
writes:

<< (in on case I wanted a somewhat obscure veggie (and knew this in spring 
for
 a late August feast) so I grew it myself!)
  >>

Vivats! M'lady. I see that St. Martha is watching over you. :-) One of the
most difficult things to do is to teach an amateur cook, who is seriously
interested in Medieval food, the extreme importance of getting a feel for
agricultural cycles as experienced by an agrarian society. 

Ras

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