[Sca-cooks] Spainish Sea feast update

[Mastercahankyle at cs.com]

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Greetings,

If you all remember, a few months ago, I had made a request about Spanish
sources for the feast I am doing in June 2002. Here is how it is going:

I purchased many cook books concerning Spanish and other Mediterranean
cooking, including the copy of "Libro de Cozina" of Master Ruperto de Nola,
1529 edition translated by Vincent F. Cuenca.

I am currently writing the feast book "Stag Goes to Sea" which will have
histories of each recipe or food and the recipe of each dish I will be using.
 This book concerns the feast only. I am only doing removes 1-3 and my deputy
is doing remove 4 and we will both collaborate on dessert.  I will not be
buying much bread for the feast as I will be cooking all the bread for
removes 1-3, bread might be bought for the 4th remove. Another member of Clan
Kyle has come down with the cooking fever and is talking about baking all the
bread for lunch.

So far the book is 23 pages, including forward and the cover I designed for
it, and I am only half way through the 3rd remove.  I will be printing this
book at my own expense (well through my business anyway) and it will be given
to each person who has an on board reservation.  I am going to have 100
printed and those that do not get handed out at the feast, I will probably
sell for the cost per book of the printing, I haven't made up my mind about
that yet.

The breakdown for the type of food I will be serving is as follows: 1st -
Point of Departure, 2nd - Officers Table, 3rd- The Last Week, and 4th - Port
of Call. Each remove will be 4-5 items, including breads. Since the feast is
going to represent the type of food which may have been served aboard ship
(removes 2 & 3) some of it will be conjecture (remove 3 mostly) based on all
the research that I have done so far and still doing.  It should be
interesting.

I let you all know how it goes.

Baron Cahan Kyle, OP