[Sca-cooks] Belated introduction.

[Susan Fox-Davis]

Dear Ruth:  Welcome to here!  I have friends in Adria, mostly in
Esperance and Terre Neuve, one of whom [Sir Nigel, Fleur-de-Lys Herald]
is coming up to your end of the world for a Knighting in a couple of
weeks.  I won't be there, but I've made the belt for the new knight, so
I'll be there in spirit.

Is your Culinary Guild a local phenomenon, or is it empire-wide?  If the
latter, please send me more information.

I'm glad there are some good academic foodies in your org!  The only
time I entered an Adrian arts competition, [Hais from al-Bagdadi, yum],
they wanted more documentation.  Huh?  What part of "primary source"
didn't they understand?  I wish you'd been there.

I'll be interested to see your redactions for the frumenty and
gingerbread, and recommend you do your own redactions instead of using
the ones in PLEYN DELYT.  We can do better than those.

Yours in service,

Dame Selene Colfox
OP, OLC, OHA, ODC, SR etc.
Iron Chef Altavia
Sable Fret Pursuivant
selene at earthlink.net


Ruth Frey wrote:

>         Greetings!  I joined this list and ended up
> jumping right in with commentary before properly
> introducing myself -- I should probably correct that
> oversight.
>         I am not actually a member of the SCA, but
> rather am in a less-well-known  recreation group, the
> Empire of Adria.  I belong to the Canton of Thatuna
> (Moscow, Idaho and Pullman, Washington) in the Archduchy of
> Caerleon (covering WA, ID, and western MT).  I am currently
> Caerleon Herald and Minister of Archery, and hope, "one
> of these days when I have the time" to get an herbalist's
> guild started up.  I am also a member of the Brewer's Guild
> and the Culinary Guild, and have been doing extensive work
> on learning about Period cooking and spices ("Period" for
> our group is 1150 - 1604).  My current projects are making
> up my own redactions for frumenty and gyngerbrede, from
> original sources (both of which are coming along pretty
> nicely -- at least I have lots of willing taste-testers!).
> On a wider scope, the Culinary Guild is kicking into final
> high gear preparing for its first major large-scale feast,
> scheduled for Memorial Day Weekend, largely using recipes
> from Heiatt's "Pleyn Delit."  I plan to be helping out
> however possible and necessary in the kitchen, though my
> officer's duties may keep me busy as well.
>         Mundanely, I have a Master's Degree in Botany, and
> am working as a laboratory technician at the University of
> Idaho, as well has having a small business selling hand-
> made ceramics and various weird and interesting weapons,
> imports, incenses, and curios.  My life is full.  :)
>         I'm delighted to have found such a large group of
> knowledgeable and talkative people, with so much experience
> to share!
>         Looking forward to lots of interesting future
> conversations,
>
>                 -- Ruth Freebourne
>
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