SC - Cressee...revisited

[Etain1263 at aol.com]

 Lady Phillipa Seton and I have been at it again!  We are "new" SCA cooks and 
we get together from time to time to commit  cookery!  Today I prepared the 
Cressee from Lord Cariadoc's redaction.  
   As there were dietary constraints...we omitted the cheese and chose 
instead to drizzle half with olive oil and  sprinkle on fresh chopped basil 
and (owing to the sugar in the pasta recipe) sprinkled cinnamon on the other 
half.  Both "worked", but I preferred the fresh herbs.  I used the "extract 
the whole thread saffron in water" method..and got not a great deal of 
contrast after cooking.  Mine was a bit undercooked...so make sure you cook 
the pasta thoroughly.  
  Phillipa made an absolutely lovely Strawberry Tart and boiled up some Kasha 
Frumenty with rice milk to round out our "repast".  I will let her post the 
information on those.  
  All in all..we had a great afternoon cooking and discussing (my) various 
garb-making questions!  Several family members appeared to help eat, also.  
They agreed that everything tasted wonderful!  Thanks, Phillipa, for a 
charming afternoon!

Etain