[Sca-cooks] Home from Pennsic also + upcoming feast stuff

[Elaine Koogler]

My Lady,
It was a real pleasure to meet you and welcome you into the family.  I feel
quite certain you will bring honor both to the family and to Mistress
Keilyn...not that I had any doubts before hand.

I look forward to seeing you again before too much longer.  It may well be that
the summer after Phillip and I step down as B&B of Dun Carraig, we may take a
trip to the British Isles and will be able to see you then!

Take care....

Kiri

Christina Nevin wrote:

> Saluti!
>
> Well I am also back from my first Pennsic and had a brilliant time. Am
> currently very groggy from the jetlag however.
>
> It was nice to finally meet some of the voices behind the words, and talk to
> you all face to face. I didn't get to the Potluck till halfway through and
> only ended up bringing melon and grapes - I was going to make the recipe
> from Apicius with Melon marinated in vinegar, honey, pepper and asafoetida -
> minus the asafoetida, which I didn't have. Before going off to a class I
> informed people the melon wasn't for general consumption, and they were
> actually still intact when I got back. However, one of the cooks thought the
> marinade was rubbish and had thrown it out! Argh. What a waste of good
> blackberry honey. Some days you just can't win!
>
> Anyway, thank you SPCA for the warm hospitality and delicious duck dinner -
> apologies for not making it down again, but I was rushed off my feet between
> the classes, unexpected-sister-arrival, other social engagements and retinue
> duties. I particularly enjoyed the bee song and look forward to spending
> more time with you again.
>
> Thanks for the boiled peanuts Christianna, they were very more-ish! Sorry I
> didn't get to come have ribs with you and Damon - maybe next time? (probably
> in 2003 or 2004, but definitely I'll be coming back!)
>
> Thanks also, Stefan, for the hay bale mattress idea. It was perfectly
> comfortable, and I only had a sore back a couple of mornings, a huge
> improvement on air mattresses and foam sleeping rolls.
>
> Now that I'm home, I have to cook a feast on the 1st of September for our
> Shire's annual Lammas Festival, and for which I am hurriedly doing the test
> cooking. All the recipes are taken from "Forme of Curye", which is not my
> usual culinary option, but is proving quite interesting to do redactions
> from. The current menu is Course 1: Chyches, Tart in ymbre day, Hares in
> Papdele and bread; Course 2: Roast Wild Boar, Galyntyne Sauce, Gaunceli for
> Gees Sauce, Pynnonade, Benes yfryed and Synoches yfryed; Course 3: Rysshews
> of Fruyt, Comfits, Nuts and Digestive (and highly alcoholic) Liqueurs - the
> latter of which were produced by my best friend Meesha de Valence and I
> under the name The Wrecked Angle Brewery (a pun we're rather proud of <gr>)
>
> That said, if anyone has any advise on roasting wild boar, it would be most
> appreciated.
>
> Anyway, it's good to be back onlist, and I hope those of you who caught the
> lurgy at Pennsic will be feeling well soon,
>
> Ciao
> Lucrezia
>
> ++++++++++++++++++++++++++++++++++++++++++++++++++
> Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
> Thamesreach Shire, The Isles, Drachenwald | London, UK
> mailto:thorngrove at yahoo.com | http://www.geocities.com/~thorngrove
> "There is no doubt that great leaders prefer hard drinkers to good
> versifiers"
> - Aretino, 1536
> ++++++++++++++++++++++++++++++++++++++++++++++++++
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