SC - Cooking for 2 at war?

[Anne-Marie Rousseau]

hi all from Anne-marie
Zoe asks us:
>	So any helpful suggestions? Do we fork out the cash for convenience?
>Cook mundanely? Or is there an easy way to do this in a period fashion?

I alternate between events with my whole household and full on dining
expereience, and the "minimalist" kitchen :). 

For the minimalist experience, I premake pastellums (aka "Icelandic
Chicken"), bring a jar of pickled asparagus, some cheese and fruit for
lunches. For dinner, I premake a sauce (orange cinnamon is a fave) and
preroast a chicken. Warm it up on the grill or in a pot and dress with the
sauce. A bit of compound salat (buy the prewashed greens and cut up the
other bits and make the dressing ahead of time. on site, just toss and
serve). If its cold, you can decide to use the greens as buttered wortes at
the last minute (stir fry them with a bit of butter and some spice). Stewed
funges, leeks poureey or carrots in almond milk (which can also be made at
home and just reheated on site) finish out the meal. For dessert, you can
poach some wardyns in syroppe, or do the premade pie. This only uses two
burners for a hot meal, with the whole thing taking about an hour to cook
espeically if you preprep all the veggies, etc.

As I and the rest of my household are very busy when we're at SCA events,
we often dont do a hot breakfast, but instead do a "brunch" of the lunch
foods mentioned above, along with some harboiled eggs and some sticky rolls.

hope this helps! the recipe for the cinnamon orange sauce is in the latest
CA...

- --AM



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