[Sca-cooks] Gooses, stuffing, endoring, ovens

[Elaine Koogler]

No, everything seemed to work fine except that there wasn't a whole lot in
the way of a golden color.

Kiri
----- Original Message -----

>
> Um, what about it wasn't successful? The ones I've done (COI I think-
where
> you paint half gold and half green) worked just fine. Are you having
> problems with the glaze, or making it stick or...?
>
> I made teh recipe a couple of times while I was at UO, and once, after a
> Medieval Studies Department 'reading' (lots of fun- various profs read
bits
> of poetry, etc, in the original, so we could hear it) I was standing
around
> with my plate of cookies and crudites, trying not to spill my tea. I was
> chatting with Jim Earl, a noted Anglo-Saxonist (who is married to my very
> favoite professor, was then my advisor, and had just given a delightful
and
> hilarious rendition of the AS 'Wife's Lament', in falsetto and wearing a
> fright wig from his kids' toybox) and I mentioned that I was was working
> with period recipes, which he was moderately interested in. Until I
> mentioned the green and gold pommes dorry and jokingly said "Hey! We
should
> give that one to catering, and we could have Duck Balls in out buffet!" I
> thought it was terribly funny, but he turned to me and said "Do that and
> I'll drum you out of the department."
>
> Actually, knowing UO catering, it made sense...
>
> 'Lainie
> -I graduated from the program despite little faux pas of that nature ;-)