[Sca-cooks] RE: Butter and Brie and Yams, Oh my!

[Dunbar, Debra]

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Thanks for the invite, Olwen!  Who do I contact for details?
Do you want me to bring a potential dish to sample?
I'd love to do some sweet for the table- do you want that period,
period-like, or doesn't matter?
Wrynne

> Don't be depressed.  Come to a cook's guild meeting.  Sure it isn't
> possible
> to do exact replicas of period recipes in most cases.  In some, maybe yes.
> We (the guild members) look up or redact ourselves period recipes, make
> them
> either beforehand or at the meeting, eat, discuss the taste,
> cost-effectiveness and ease of preparation and decide if we would like to
> "take it on the road".  (You have seen our traveling kitchen circus.)  In
> some cases, like 12th night, there is a particular theme or time-setting.
> In this case, we shall do what we can from 13th century and wing the rest.
> Even our subtleties are usually fairly period/peri-oid.  Do you recall the
> "head of the enemy" we did several years back?  That was a period recipe
> for
> stuffed cabbage.  The decorations may not have been period though as I
> recall I used a little red pepper for the lips and I don't think the
> spring
> onions I curled and used for the hair was period.
>
> Let's see, I believe our next meeting is Sept. 23rd at Cordelia's (it's
> Ekaterina's birthday) and we are to make/bring items for possible
> inclusion
> in the 12th night feast.   And Wrynne, a desert board will be set out
> after
> feast, so even if you wanted to simply make an inclusion to that, it would
> be more than welcome!
>
> Olwen
>
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