SC - Cooking fun at work-or dragging people into the middle ages...

[margali]

I got asked to make enough noshes for the people at work  for a party
today - the bosses had a major egg supplier in for a meeting and
training session for our sales force...they wanted egg recipes

I couldn't resist...I got out 1000 eggs, and made up a few recipes -
lese fryes, cyuele,eyron en poche and daryoles. I called them by modern
names - lese fryes became a cheese quiche, cyuele became sweet or
dessert omelets, eyron en poche became poached eggs in sauce and
daryoles became cheesecake tarts...i even had Cindy's books and cpies of
the recipes in modern and medieval!

They were a big hit with the egg people, and I might get the chance to
write little articles for out in house magazines on food history! They
liked the idea that I brought in the use of dairy and almond milk on
fasting and lenten days, and knew the history of how eggs have been used
n just about the same way from early europe until modern days without
too much change.

margali
doing the happy dance-articles pay about $100 for a 2 page article AND i
may be able to help dispell the idea that period food is nasty brown
glop and rotting meat!