[Sca-cooks] Re: Sca-cooks digest, Vol 1 #3335 - 13 msgs
Meshaum Spitzer
love_peaches at hotmail.com
Wed Apr 9 19:45:34 PDT 2003
Re: corsets
I own 2 corsets that date about 1860's(Civil War times). After being
strapped and squeezed into one for a week of reenactments there is no way I
would want to wear on everyday. There is an old saying among Civil War
women "if you can breath it is not tight enough". There is no way on earth
I would want to be in a hot kitchen in a corset and all the layers.
Mish (love_peaches at hotmail.com)
>From: sca-cooks-request at ansteorra.org
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Sca-cooks digest, Vol 1 #3335 - 13 msgs
>Date: Wed, 02 Apr 2003 23:05:04 -0600
>
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>Today's Topics:
>
> 1. Re: The Sense of Taste, was Non-chocolate treats (Olwen the Odd)
> 2. Re: That tile project.... (Olwen the Odd)
> 3. plenary indulgences (mtraber251 at earthlink.net)
> 4. Re: The Sense of Taste, was Non-chocolate treats
>(Weaver8002 at aol.com)
> 5. I need help in how to use antique mold (Huette von Ahrens)
> 6. antique mold help (Johnna Holloway)
> 7. Re: I need help in how to use antique mold (Steve)
> 8. For review: Liber Cure Cocorum and Recipe Spreadsheet (David Tallan)
> 9. corsets (Stefan li Rous)
> 10. Re: corsets (SableSwanHerald at aol.com)
> 11. Re: I need help in how to use antique mold (Susan Fox-Davis)
> 12. Re: corsets (SableSwanHerald at aol.com)
> 13. Gunthar at Estrella (Anne duBosc)
>
>--__--__--
>
>Message: 1
>From: "Olwen the Odd" <olwentheodd at hotmail.com>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] The Sense of Taste, was Non-chocolate treats
>Date: Wed, 02 Apr 2003 19:29:44 +0000
>Reply-To: sca-cooks at ansteorra.org
>
> >I find discussing how we each perceive taste or color or scent really
> >interesting. It gives me more understanding of the great array of
> >human variation.
> >
> >Anyone have other comments on taste and scent and how they perceive
> >them? I know this isn't directly related to Medieval and Renaissance
> >cooking, but it certainly affects how we re-create recipes.
> >
> >Anahita
>
>Finally catching up on mail and I read this. Funny, just the other day
>Hans
>was laughing at me about being very tactile and needing to smell
>everything,
>in spite of my asthma. It hasn't been all that long ago that I actually
>had
>to taste everything as well. Ever since I was very little; first in the
>finger, then to the nose then directly into the mouth. I found folks got
>very upset when I put their stuff in my mouth or licked it, so I have all
>but given up this practice, unless no one is looking... Of course, I'm the
>idiot that doesn't believe the manufacturers of dog buscuits and have to
>taste them to see if they are lying about the flavors. Most do, although
>the cheese ones often have enough powdered cheese flavor in them to be
>acceptable. Plain Milk Bones are still my favorite choice, especially for
>teething babes.
>Olwen, slightly odd
>
>_________________________________________________________________
>The new MSN 8: advanced junk mail protection and 2 months FREE*
>http://join.msn.com/?page=features/junkmail
>
>
>--__--__--
>
>Message: 2
>From: "Olwen the Odd" <olwentheodd at hotmail.com>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] That tile project....
>Date: Wed, 02 Apr 2003 20:22:49 +0000
>Reply-To: sca-cooks at ansteorra.org
>
>Stefan, I will be happy to help with this project if you keep reminding me
>that I said this. Seriously though, I can check with Master Chirhart that
>he does not have my time more tied up than I am currently aware of, and if
>he says it's ok and you say it's ok, well, then I suppose I could be of
>some
>help.
>What say that a book with each individual tile pictured on one page and on
>the facing page a description of the tile, who did it, where from, what
>medium, etc.? The book could correspond with the layout of the tiles so
>identification would be easier.
>Have you thought about making up an entrants form? That way you would get
>all the requested information in the same order, thus easier to read.
>Olwen
>
> >
> >We will register the artist and the type of media when a "square" is
> >assigned
> >and try to make available at the War a list of all the tiles entered. The
> >ground will be marked off in a grid system so that the tiles in any
> >photographs can be identified later.
> >
> >I am hoping to allow participation by folks that won't be attending these
> >two
> >Wars by arranging for mailed in tiles to be accepted. What to do with
>them
> >afterwards is the main problem. Probably using them as donations to one
>of
> >the
> >auctions, but I've not contacted any of the auction folks to find out if
> >they
> >are even interested.
> >
> >
> >I will run this under the sponsorship of the Florilegium, since many of
>the
> >possible media are talked about there.
> >
> >I will need some volunteers to help me with this, both at the War and
> >beforehand. I'd rather this be everyone's project. Not just Stefan's.
> >I would like to put some pictures of example tiles on the (soon to be)
>Tile
> >Project pages in the Florilegium. I also would like to post a list
> >detailing
> >possible media and some links to information for each media. So if folks
> >have
> >suggestions for different media, I'd love to have them.
> >
> >Of course, suggestions, ideas and criticisms are also welcome.
> >
> >I was planning on making the first major announcements on this in the
>next
> >few
> >days, probably with my next Florilegium article even though I don't have
> >all
> >the schedule and location details nailed down yet. ("nailed down". Hmmm.
> >Wonder if something could be done with a bunch of hand blacksmithed
> >nails...)
> >
> >Stefan
> >--
> >THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> > Mark S. Harris Austin, Texas
> >StefanliRous at austin.rr.com
> >**** See Stefan's Florilegium files at: http://www.florilegium.org ****
> >
> >
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>_________________________________________________________________
>The new MSN 8: advanced junk mail protection and 2 months FREE*
>http://join.msn.com/?page=features/junkmail
>
>
>--__--__--
>
>Message: 3
>Date: Wed, 2 Apr 2003 12:23:42 -0500 (GMT)
>From: mtraber251 at earthlink.net
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] plenary indulgences
>Reply-To: sca-cooks at ansteorra.org
>
>Obviously, since it is a plenary indulgence...for a sin already
>committed;-=
>)
>
>If it actually was taken serious by me on a religious basis, I would use
>it=
> to cover a sin against someone that was committed that i have forgotten
>or=
> didnt realize I comitted that if i knew about/remembered it i would
>normal=
>ly be repentant about. Nothing or nobody specifically in mind ;-) sort of
>t=
>he catholics use the line about for these sins that you have confessed and
>=
>those you may have omitted by forgetfulness...
>
>margali
>unrepentant pagan...i wont feed you to the lions if you dont burn me at
>the=
> stake;-)and not born again because my mother did it right the first
>time..=
>.
>
>
>
>Message: 12
>Date: Tue, 01 Apr 2003 22:49:31 -0700
>From: Sue Clemenger <mooncat at in-tch.com>
>
>Do you *really* want to ask that sort of leading question on _this_
>list??? <weg>
>Besides, it IS a rainy day. All week. When it isn't snowing.
>--maire
>
>"Laura C. Minnick" wrote:
>
>
>So Margali, if you win your bid, what will you do with your indulgence? ;-)
>
>(Save it for a rainy day... ;-)
>
>
>
>--__--__--
>
>Message: 4
>Date: Wed, 02 Apr 2003 15:24:20 -0500
>From: Weaver8002 at aol.com
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] The Sense of Taste, was Non-chocolate treats
>Reply-To: sca-cooks at ansteorra.org
>
>In a message dated 4/2/2003 2:29:44 PM Eastern Standard Time,
>olwentheodd at hotmail.com writes:
>
> > Finally catching up on mail and I read this. Funny, just the other day
>Hans
> > was laughing at me about being very tactile and needing to smell
>everything,
> > in spite of my asthma. It hasn't been all that long ago that I actually
>had
> > to taste everything as well. Ever since I was very little; first in the
> > finger, then to the nose then directly into the mouth. I found folks
>got
> > very upset when I put their stuff in my mouth or licked it, so I have
>all
> > but given up this practice, unless no one is looking... Of course, I'm
>the
> > idiot that doesn't believe the manufacturers of dog buscuits and have to
> > taste them to see if they are lying about the flavors. Most do,
>although
> > the cheese ones often have enough powdered cheese flavor in them to be
> > acceptable. Plain Milk Bones are still my favorite choice,
> > especially for
> > teething babes.
> > Olwen, slightly odd
>
>the Shelley-Welley dog agrees with you. I've never taest tested milk
>bones, but the beef jerky for dogs is rather good.
>
>Margherita.
>
>--__--__--
>
>Message: 5
>Date: Wed, 2 Apr 2003 17:28:06 -0800 (PST)
>From: Huette von Ahrens <ahrenshav at yahoo.com>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] I need help in how to use antique mold
>Reply-To: sca-cooks at ansteorra.org
>
>Hi!
>Last weekend, I went antiquing and found a
>wonderful old pansy shaped mold. The store I
>found it in said it was an old chocolate mold.
>But it looks more like a butter mold to me.
>But regardless, it is an iron mold, with three
>one inch in diameter pansy forms, with a hinge so
>it has to be used book-style. One side has the
>top of the flower and the other has the bottom.
>The mold doesn't lock, so you can't lock it and
>then pour in whatever you want to mold. As far
>as I can figure out, you either have to pour in
>your chocolate and then fasten somehow the top to
>the bottom. Which is why I think it might be a
>butter mold in that you could put in semi-hard
>butter and press the two sides together to create
>a pat of butter that is a 3-D pansy.
>
>Does anyone on the list know what I have and know
>how to use it? Is it really a chocolate mold?
>Or a butter mold? Or ???? Could I use other
>items in it like almond paste? Or suger paste?
>Or ... ???
>
>Unfortunately, I don't have a digital camera and
>can't post a picture of it.
>
>Thanks for any help.
>
>Huette
>
>
>=====
>Blessed are they who can laugh at themselves for they
>shall never cease to be amused.
>
>__________________________________________________
>Do you Yahoo!?
>Yahoo! Tax Center - File online, calculators, forms, and more
>http://tax.yahoo.com
>
>--__--__--
>
>Message: 6
>Date: Wed, 02 Apr 2003 21:01:36 -0500
>From: Johnna Holloway <johnna at sitka.engin.umich.edu>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] antique mold help
>Reply-To: sca-cooks at ansteorra.org
>
>There was an article in last week's NYT food
>section on using old molds.
>Dining In, Dining Out/Style Desk | March 26, 2003, Wednesday
>Chocolate And the Shape Of Things to Come
>By DEBORAH BALDWIN (NYT) 1130 words
>Late Edition - Final , Section F , Page 3 , Column 1
>Unfortunately, the
>expensive antique ones don't work really well, especially
>if they are at all rusty. Try spraying it with Pam or a release
>agent. Also type of chocolate makes a difference.
>You might read the article online through Lexis/Nexis.
>Also this website:
>http://chocolocate.com/
>lists people who sell molds, Many offer hints.
>See: http://www.chocolatemold.net/
>You could do sugarpaste as a trial. I'd cornstarch it really
>well. Same with marzipan.
>As to type or source--
>I have a book on chocolate molds and one can find
>descriptions in other kitchenware books or kitchen
>antiques books. I'd try the major public library in your area
>that carries the subject. If there's a number on it, you can
>often trace them.
>
>Hope this helps.
>
>Johnna Holloway Johnnae llyn Lewis
>
>Huette von Ahrens wrote:
>Does anyone on the list know what I have and know
>
> > how to use it? Is it really a chocolate mold?
> > Or a butter mold? Or ???? Could I use other
> > items in it like almond paste? Or suger paste?
> > Or ... ???
> > Unfortunately, I don't have a digital camera and
> > can't post a picture of it.
> > Thanks for any help.
> > Huette
>
>
>--__--__--
>
>Message: 7
>Date: Wed, 02 Apr 2003 18:14:13 -0800
>To: sca-cooks at ansteorra.org
>From: Steve <steve.mont at verizon.net>
>Subject: Re: [Sca-cooks] I need help in how to use antique mold
>Reply-To: sca-cooks at ansteorra.org
>
>--
>With the mold closed is there any way to pour anything into the
>cavities? Is the metal thin enough that it may have been clipped together
>to prevent opening? If neither of these features are there my guess is
>butter/marzipan or other solid/semi-solid malleable item mold. If you
>can't pour a liquid in it or clip it closed (even if there is no
>permanently attached lock) it most likely isn't for anything liquid.
>
>=C6duin
>
>At 05:28 PM 04/02/2003 -0800, you wrote:
>
> >Hi!
> >Last weekend, I went antiquing and found a
> >wonderful old pansy shaped mold. The store I
> >found it in said it was an old chocolate mold.
> >But it looks more like a butter mold to me.
> >But regardless, it is an iron mold, with three
> >one inch in diameter pansy forms, with a hinge so
> >it has to be used book-style. One side has the
> >top of the flower and the other has the bottom.
> >The mold doesn't lock, so you can't lock it and
> >then pour in whatever you want to mold. As far
> >as I can figure out, you either have to pour in
> >your chocolate and then fasten somehow the top to
> >the bottom. Which is why I think it might be a
> >butter mold in that you could put in semi-hard
> >butter and press the two sides together to create
> >a pat of butter that is a 3-D pansy.
> >
> >Does anyone on the list know what I have and know
> >how to use it? Is it really a chocolate mold?
> >Or a butter mold? Or ???? Could I use other
> >items in it like almond paste? Or suger paste?
> >Or ... ???
> >
> >Unfortunately, I don't have a digital camera and
> >can't post a picture of it.
> >
> >Thanks for any help.
> >
> >Huette
> >
> >
> >=3D=3D=3D=3D=3D
> >Blessed are they who can laugh at themselves for they
> >shall never cease to be amused.
> >
> >__________________________________________________
> >Do you Yahoo!?
> >Yahoo! Tax Center - File online, calculators, forms, and more
> >http://tax.yahoo.com
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>--
>
>
>--__--__--
>
>Message: 8
>Date: Wed, 02 Apr 2003 22:00:34 -0500
>From: David Tallan <DTALLAN8500 at rogers.com>
>To: SCA-Cooks <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] For review: Liber Cure Cocorum and Recipe Spreadsheet
>Reply-To: sca-cooks at ansteorra.org
>
>
>Hello all,
>
>A couple of things to offer for public use and comment:
>
>Back in the mid-90s, I had been working on an HTML version of the
>Liber Cure Cocorum. Since I had access to a copy and it seemed that
>not many did, and since it appeared to be well in the public domain,
>I thought I'd mark it up and post it to the Web. It was almost
>complete (I had all of the text done and was working on linking the
>page numbers in the Glossary with the uses of the terms in the text)
>when I set everything aside for 7 or eight years as life pulled me
>away from medieval culinary research.
>
>Of course, now when I pick it up again, there are already several
>versions on the Web, so the utility is much less. For those who are
>interested in seeing it (minus the page references in the glossary,
>which (a) are often incorrect and (b) seem much less needed now that
>we have browsers with a "find" feature) you can check it out at
>http://members.rogers.com/dtallan8500/cooking/lcc20030330.html
>
>More recently I've been working on a spreadsheet of medieval recipes
>(later, perhaps, to be made into a database).
>
>I know that others are working on databases of medieval recipes, but
>to the best of my knowledge, they are not available on the Web and
>are thus unavailable to me and the general body of medieval culinary
>researchers. Mine is.
>
>Before I post the URL, a few notes on scope and level of completion:
>1) My primary interest is in the cookery of the Western Europe pre-
>1500. I thus have not included Arabic or post-1500 recipe collections.
>
>2) Unfortunately, I am currently limited to English in my linguistic
>abilities. Thus, I have only included recipe collections which exist
>in some version of English or translation thereto. For editions with
>translations, page references are to the translated recipes.
>
>3) While I hope and believe that this is useful at its current level
>of completion, it is certainly by no means complete. I am attempting
>to learn from my previous experience and not wait until it is perfect
>before sharing it. Some examples of work that I still have to do
>include:
>
>a) Several columns are empty and will be filled in, another is only
>partially filled (English collections) and the other rows will be
>filled in.
>
>b) I own several alternate editions/translations which I mean to
>eventually add to the worksheet.
>
>c) I am also, in parallel, working on a spreadsheet for recipe
>redactions which will eventually be merged.
>
>d) I may eventually take the separate worksheet tables and connect
>them as tables in a database. On the one hand, it will give much
>greater flexibility and querying power (although it is amazing what
>you can do with custom filters and sorting in Excel). On the other
>hand, not everyone has database software, while Excel is fairly
>widespread.
>
>Note on the Keyword Column. This column is a first attempt to enable
>the bringing together or related recipe titles regardless of spelling
>and to consider a morphemic analysis (e.g., are there commonalities
>among all of the "Lombard" recipes?).
>
>This is very much a work in progress and I welcome any and all
>corrections and suggestions. If anyone wants to add recipe
>collections out of my chosen scope and is willing to do the data
>entry, I'm certainly willing to add the rows to the spreadsheet to
>make an even more comprehensive tool. New versions will be posted as
>work continues. If there is interest, I'll post notices here when I
>update the spreadsheet on the Web.
>
>All that said, you can see the spreadsheet at:
>
>http://members.rogers.com/dtallan8500/cooking/ar20030401.xls
>
>Respectfully,
>David Tallan
>
>
>--__--__--
>
>Message: 9
>Date: Wed, 02 Apr 2003 21:16:44 -0600
>From: Stefan li Rous <StefanliRous at austin.rr.com>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] corsets
>Reply-To: sca-cooks at ansteorra.org
>
>Rosine commented:
> > Consider cooking in later-period clothing. I haven't met a woman yet
>who
> > hasn't exclaimed over the comfort and posture-support of a well-fitted
> > corset, and I've found that when your posture stays good, it reduces
>your
> > foot pain.
>
>Just a few comments here. I've never worn a corset, but from what I've
>heard
>over the years, the late period corset is substantially different from the
>Victorian corset. The later tended to move things around more, often in
>rather
>unnatural positions, while the former was fitted to support and hold things
>in
>their more or less natural position. I've heard comments from some women
>that
>they were more comfortable in an Elizabethan corset than a modern bra.
>For a number of comments from folks more expert in this area than I, see
>this
>file in the CLOTHING section of the Florilegium:
>
>corsets-msg (62K) 1/11/00 Tudor and Elizabethian corsets. making
>them.
>http://www.florilegium.org/files/CLOTHING/corsets-msg.html
>
>
>Stefan
>--
>THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
>
>
>--__--__--
>
>Message: 10
>From: SableSwanHerald at aol.com
>Date: Wed, 2 Apr 2003 22:20:42 EST
>Subject: Re: [Sca-cooks] corsets
>To: sca-cooks at ansteorra.org
>Reply-To: sca-cooks at ansteorra.org
>
>--
>[ Picked text/plain from multipart/alternative ]
>I love my corset. It's important to have a well-fitted one, but I feel
>tidier in one somehow. I don't want to sleep in it - I'm ready to get out
>at
>the end of a day - but corsets work!
>
>Berengaria
>
>--__--__--
>
>Message: 11
>Date: Wed, 02 Apr 2003 19:10:09 -0800
>From: Susan Fox-Davis <selene at earthlink.net>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] I need help in how to use antique mold
>Reply-To: sca-cooks at ansteorra.org
>
>Sounds like an old-fashioned candy mold to me.
>Bring it to Crown in a week and a half and let's play
>with it some. I've got marzipan in the freezer.
>
>Aliter, If it's pansies you want, we learned how to pipe
>them out of buttercream in the Wilton's class.
>The pansy is a pretty flowers and one of its
>old-fashioned names is "Heart's Ease" which
>I find appealing.
>
>Love, Selene C.
>
>Huette von Ahrens wrote:
>
> > Hi!
> > Last weekend, I went antiquing and found a
> > wonderful old pansy shaped mold. The store I
> > found it in said it was an old chocolate mold.
> > But it looks more like a butter mold to me.
> > But regardless, it is an iron mold, with three
> > one inch in diameter pansy forms, with a hinge so
> > it has to be used book-style. One side has the
> > top of the flower and the other has the bottom.
> > The mold doesn't lock, so you can't lock it and
> > then pour in whatever you want to mold. As far
> > as I can figure out, you either have to pour in
> > your chocolate and then fasten somehow the top to
> > the bottom. Which is why I think it might be a
> > butter mold in that you could put in semi-hard
> > butter and press the two sides together to create
> > a pat of butter that is a 3-D pansy.
> >
> > Does anyone on the list know what I have and know
> > how to use it? Is it really a chocolate mold?
> > Or a butter mold? Or ???? Could I use other
> > items in it like almond paste? Or suger paste?
> > Or ... ???
> >
> > Unfortunately, I don't have a digital camera and
> > can't post a picture of it.
> >
> > Thanks for any help.
> >
> > Huette
>
>
>--__--__--
>
>Message: 12
>From: SableSwanHerald at aol.com
>Date: Wed, 2 Apr 2003 23:36:29 EST
>Subject: Re: [Sca-cooks] corsets
>To: sca-cooks at ansteorra.org
>Reply-To: sca-cooks at ansteorra.org
>
>--
>[ Picked text/plain from multipart/alternative ]
>I love my corset. It's important to have a well-fitted one, but I feel
>tidier in one somehow. I don't want to sleep in it - I'm ready to get out
>at
>the end of a day - but corsets work!
>
>Berengaria
>
>--__--__--
>
>Message: 13
>Date: Wed, 2 Apr 2003 21:04:40 -0800 (PST)
>From: Anne duBosc <anne_du_bosc at yahoo.com>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Gunthar at Estrella
>Reply-To: sca-cooks at ansteorra.org
>
>--
>[ Picked text/plain from multipart/alternative ]
>
>Forwarded from the Aten List:
>Marcus Christian wrote:
>This is a "No sh*t , there I was" story that takes place at Estrella during
>the broken field battle on Friday.
>
>
>
>The actual story is about Count Sir Gunthar , but let me be allowed to
>first
>set the scene a bit :::::
>
>
>
>We arrive at the broken field awaiting orders and directions concerning the
>upcoming battle scenarios.
>
>His Majesty Jonathon gathers His army & populace within earshot and does
>an impromptu court on the edge of the battlefield to honor Lord Jordan
>Wolfram with the Blood of Fenris .
>
>Herald duties of the court were masterfully carried out by Baron Sir Casca
>..
>
>
>
>Now, after court is over, we get ready to cross the battlefield to our
>"appointed" spot on the other side. Count Sir Gunthar notices that he has
>no shield , acckkk, someone has taken my shield !!!!! HE Sir Gunthar was
>getting ready to trudge back to camp when His Majesty says ,
>
>" Gunthar , Please use my shield, and I will fight with a spear" .
>
>Sir Gunthar replies, " But , your Majesty, your shield bears the device of
>the King , are you sure ?"
>
>His Majesty explains that Sir Gunthar is "HIS" Champion by his prowess
>on the tournament field, and that HRM would be honored to have Sir Gunthar
>use the shield That bears "His" device.
>
>
>
>OK, Battle lines are drawn, and the war begins. His Majesty Jonathon
>decides to fight running along side with the very front line of the troops
>, leading his army towards the enemy. Count Sir Gunthar faithfully at his
>side to defend HRM to the death. The broken field has several potholes and
>bushes along the way but we continued on.
>
>All of a sudden, it gets quiet, just like they say it does in past
>stories. I look to my right and see Sir Gunthar , I look to my left and see
>NOBODY at all. I look behind me and see "our" army about 30 yards behind us
>"re-grouping" and look to be discussing a new strategy. I look forward and
>see the ENEMY about 20 yards away all pointing at us !!
>
>
>
>Two lone "warriors" out in the middle of the battlefield and the closest
>army to us is the enemy.
>
>I yell over to Gunthar " They sure look interested in us, there is about
>20~30 of them pointing and starting to move towards us".
>
>Sir Gunthar Yells back after realizing the shield he is carrying and says,
>"OH SH*T !! , they THINK I'm the KING !! "
>
>All of a sudden everything makes sense. The enemy thinks the "KING" and
>only one other soldier are all alone in the middle of the battlefield !
>
>After they decide to come in for the kill , I yell again " Do you want to
>try making it back to our side? "
>
>Sir Gunthar , in all his glory , and just like they would do in a movie,
>replies " I will NOT be taken down while in retreat, If I die , it will be
>while Charging forward into the enemy".
>
>Well, you may have guessed by now, we both died at the hand of our enemy,
>and whoever did "take" Sir Gunthar's shield set up quite a scenario whether
>they meant to or not.
>
>
>
>It will be a memory for me that will stay with me for the rest of my born
>days , and will bring a smile to my face every time I think about it.
>
>
>
>Now, Who Really took Gunthar's shield ? And, was it simply coincidence, or
>were we set-up by Masters unknown ???
>
>
>Thanks,
>Marcus Christian
>
>
>
>
>
>Lady Anne du Bosc
>Known as Mordonna The Cook
>Atenveldt, Atenveldt
>mundanely Pat Griffin
>Phoenix, AZ
>
>
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>End of Sca-cooks Digest
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