[Sca-cooks] Re: Period foods and all that jazz....

[Sue Clemenger]

I'm just thinking that a couple of little nibbly things would be 
nice--definitely "clean hands" sort of stuff.  I thought it might be 
nice to also make them *period* little nibbly things--our barony may 
think we've got the lock on period feasts and all, but not only do we, 
in fact, slip into peri-oid a lot of the time, but we're also 
(collectively) ignorant of a large part of the available food 
sources/flavors/whatever.
I'd do fresh cheese, for instance, but they just got that at A&S in 
January.....
--maire

Susan Fox-Davis wrote:

> Maire wrote:
> 
>> 2.  During the day at the afore-mentioned Spring Feast, I am going to 
>> be hosting a "Fiber Arts Tea," with the intention of promoting all the 
>> different fiber-related arts and crafts practiced by our baronial 
>> members and guests.  I would like to provide light refreshments--sort 
>> of a light sideboard.  We don't need anything too substantial, because 
>> there is a lunch, and there will be the feast later.  Other than the 
>> florilegium, and one Madrone Cooking Guild pamphlet, I really don't 
>> have any resources for period Italian cooking, let alone nibbley 
>> stuff.  Any ideas?
>> --maire, who guesses she's thinking about food more than she'd thought!
> 
> 
> "Fiber Arts Tea" sounds like you should serve bran muffins and such.  ;-)
> 
> Make sure you serve "clean hands" goodies that won't get the wool all 
> goooey.  Maybe muffins are not such a daft idea.  Cheese chunks on 
> toothpicks maybe. Sheep's milk cheese would compliment the "fiber arts" 
> theme in a sneaky way!  For that matter, do you actually =need= to ruin 
> their luncheon appetites with much beyond beverages?  Far be it from me 
> to discourage a food presentation but you don't want to distract too 
> much attention from the main art form of the day.
> 
> Selene Colfox
> 
> 
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