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

[Cindy M. Renfrow]

>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! <snip> ...and I might get the chance to
>write little articles for out in house magazines on food history! ...AND i
>may be able to help dispell the idea that period food is nasty brown
>glop and rotting meat!

Hurray for you!  Good going, girl!

I'd like to see your articles if you write them!

Regards,

Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com