[Sca-cooks] Shameless Plug

[Jim Fox-Davis]

So, here's the announcement I sent to the Caid list to stir up people's
tastebuds to reserve space for 12th Night:

Good evening, Caid!

12th Night, in Beautiful Downtown Altavia, is coming up fast!  Wrap your
presents, write your cards, plan your decorations for the tables! Finish
that garb (hopefully -some-time before opening court....) and have
dreams of sugarplums to keep you company for your long winter's nap!
Make your plans for the gaming, the contests, the dancing and the drama
. . . and comedy!

This is just a reminder that the cap to the Caidan Holiday Season is
only a few weeks away, and a small peek at what's planned to tempt your
taste buds and expand your waistlines at the feast!

The first course will consist of a variety of small meat, cheese and
vegetable delicacies wrapped in pastry and fried, according to the
fashion of Le Menagier de Paris, with flavored sauces made from
carefully stored summer fruits for dipping.

In the second course, we shall introduce your palette to somewhat
sturdier fare of eggs, apples and cheese, seasoned with saffron,
cinnamon, nutmeg and cardamom, along with small meat tidbits.

Next, you shall have your choice of a fine Menjoire broth which is the
French answer to chicken soup, or an egg and cheese soup, which, while
certainly noble and sufficient unto itself, is suitable for those who
prefer not to eat of the flesh of animals.

In the fourth course, you shall receive Tourtes pareriennes, which is a
pastry sculpture filled with chicken, pine nuts, currants and elegant
spices.  With this, a special dish of fresh spinach and other greens
shall tempt your culinary steps on the path, along with tarts of mushrooms.

Next follows Bourbelier roast of pork, with a sauce to highlight the
flavor and moisten the roast, along with a ruddy rice pudding and peas
to offer a tasty counterpoint.

To provide a solid sustenance, then shall follow roast beef, in a spiced
wine sauce, and perhaps a sturdy dish of root vegetables to fill what
few vacant spots remain in your belly.

To finish the meal there shall be divers cakes, nuts and fruits, with
almond applesauce and pears in syrup.

The hall is damp, so feel free to bring your favorite wines or ales to
complement the dishes we're presenting!

We've been working hard to make sure that there's something for
everyone, no matter their preferences or allergies, and we're happy to
make arrangements for those who have sensitivities to particular foods
or spices on the menu.  Please let THL Jared know so that we can be sure
to take care of you.  He'd consider it a personal failure if anyone went
away hungry!  The deadline for feast reservations is December 15th, so
make your plans soon!

Just remember, tickets for the feast and reveling make fine gifts during
this winter holiday season!  Full information is available on the
calendar section at http://www.sca-caid.org .