[Sca-cooks] Newby to the list

[james rich]

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Greetings
I'm new to this list, so a brief introduction. I live in Meridies, in the Barony of Seleone.  In Oct. I will be making my second feast.  ( I did my first about 5 years ago. )  I *did* learn a few lessons from that experience:  seven courses/removes are *too many*; don't ever try to whip meringue in southern Meridies in August in an un-airconditioned kitchen 8-) ; and how to light a gas oven.  This time around, one thing I'd like to do differently is *make* the fresh baked bread--the last time I was advised by the autocrat and others, to use the purchased frozen bread dough, and just dress it up. This was not unsuccessful, but I did feel as though I were cheating a bit.  This time, I'd like to make my own dough to freeze.  This would give me the convenience of having the dough readily available on the day of the feast, yet still feel I did it myself.  Ditto the pastry and the noodles.  So I'd really like some advice as to the best way to freeze these items so as to avoid freezer burn.  Another thing I hope to do is use herbs I have grown myself--should I just harvest them from home or should I plant some little pots to take to the site with me?
I do plan on lots of pre-cook, so I'd like some ideas on organizing that.
Any advice on these or related matters would be *very* much appreciated.
Thanks
AElfwenna of Shrewsbury
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