SC - La Varenne

[Philip & Susan Troy]

Alright, I'm confused here.  *I* am the one who posted this message, and my 
name is Laurene Wells, NOT Michael Gunter.  I really AM a member of this 
list, but I've started checking my @home email with my YAHOO account 
because for some reason my @home account won't send messages to people with 
a JUNO account (I know Juno has nothing to do with the list, but it 
explains why I've been using Yahoo instead of the @home address).
I can kind of understand why it says it was posted by a non-member, since I 
posted it from Yahoo.com, instead of @home.com (both accounts have tinyzoo 
for my usename).  Is Michael Gunter the list operator, who intercepted my 
mail, renamed it, and then posted it to the list?  I'm not going to lose 
any sleep over this tonight, but I'd appreciate a private email reply that 
will explain this phenomenon.  Please don't clog up the list with answers 
to my querry.

Thanks!
- -Laurene

At 07:17 PM 1/25/01 -0600, you wrote:
>Date: Thu, 25 Jan 2001 14:57:25 -0600
>From: "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com>
>Subject: SC - non-member submission - Prepare ahead feast food
>
>I was looking for something simple to take to a
>Pot-Luck that our Shire is having next month (in case
>I get to go!  It is a work night for my husband
>though) and I thought I would share it with the person
>who is trying to find things that can be prepared
>ahead of time that require little or no re-heating to
>serve. This is in the florilegiem files under FOOD: by
>region- Scottish.  This sounded good to me, and is
>flexible with what is in season (as I presume it would
>have been in medieval times as well - since not all
>greens or flowers are available year round, just use
>whatcha got).  Also, I am pregnant and never know if I
>am going to have the energy to put forth a fancy dish
>or not, this salad sounded simple enough.
>
>- ---Begin quote---Herb and Flower Salad - (Scottish
>Medieval - dated from 1390 AD)
>A Book of Historical Recipes by Sara Paston-Williams
>The National
>Trust of Scotland, 1995 ISBN 0-7078-0240-7; Posted by
>Paul Macgregor
>Salat: "Take persel (parsley), sawge, grene garlec,
>chibolles (spring onions), oynouns, leek, borage,
>myntes, porrettes (a type of leek), fennel, and town
>cressis, rew, rosemaye, purslayne; lave and wasche hem
>clene. Pike hem. Pluk hem small with thyme hande, and
>mingle hem wel with rawe oile; lay on vynegar and
>salt, and serve it forth."
>Historical note: This is the earliest salad recipe in
>English.
>
>Mixed herb and flower salads proved so popular that
>they continued in fashion through to the 17th century.
>The salad would change according to the season and
>what grew in each cook's herb garden, so adapt and
>experiment with the basic recipe as you wish, as long
>as the result is colorful.
>
>** British Measurements **
>2 bn Watercress
>1 packages Mustard greens & cress
>2 oz Fresh parsley sprigs
>1 Leek; finely sliced
>6 Spring onions; chopped
>1 oz Sorrel leaves; chopped
>1 oz Dandelion leaves; chopped
>1 Fennel bulb; sliced into match sticks
>1 oz Daisy leaves; chopped
>Red sage leaves
>Mint leaves
>1 Fresh rosemary sprig chopped
>1 cl Garlic
>1 TB Wine vinegar
>Salt & pepper to taste
>6 TB Olive oil
>Violets, primrose, blue borage flowers, dandelions &
>alexander buds to decorate
>
>Wash and dry all the salad greens and prepare it. Mix
>together in a large bowl, which has been rubbed well
>with a garlic clove, reserving the flowers. Place the
>wine vinegar, seasonings and olive oil into a
>screw-topped jar and shake well to blend. Pour over
>the salad just before serving and mix again carefully.
>Decorate with the flowers as you wish and serve
>immediately.
>
>- ---End Quote---

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