[Sca-cooks] lent, wine, indulgences, de Nola

[Christine Seelye-King]

Since it will be march, how about some Spring time dishes, perhaps with a
Mediterranean slant since spring comes sooner in the south.  Easter is April
11th this year (in the US, and taking the converted calendar into account).
Spring greens, asparagus, lamb dishes, etc.
That would be my pick.
Christianna

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Kirrily Robert
Sent: Wednesday, January 21, 2004 1:49 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] lent, wine, indulgences, de Nola


OK, I settled for saying something like "serve this with a nice white
wine - don't worry about drinking wine during Lent, in the middle ages
it wasn't restricted" (roughly speaking).  Thanks everyone for your
help!

So now I'm wondering what to write about next month.  Each month I try
to do 1-2 recipes, from sources dated before 1550, and which are
appealling to the modern palate and look good in a photo.  I try to find
an interesting theme/subject for the dishes, and include a bunch of
background information in the article.  Last month I talked about citrus
fruits in period, this month (for March's issue) I talked about Lent.
I'd like to do stuff that's seasonal where possible, but more general
themes are fine too.

So does anyone have any suggestions?  The only ones I've come up with so
far are one talking about humours, and one talking about campfire
cooking (to be published sometime in the summer).

Yours,

Katherine


--
Goodwife Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at elizabethangeek.com  http://elizabethangeek.com/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"
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