[Sca-cooks] rice pudding

[Huette von Ahrens]

Sigh.  That was because I spent all my day cooking for the feast and didn't go anywhere else.  Not
to your lunch table, not to the merchants, not to court, not even to the musical done after the
feast called "North Atlantic".  I miss so many things when I cook feast ...  

But I do remember the lovely luncheon platter you sent us so that we would have sustenance while
cooking.  You were, as ever, a lifesaver ...

What a lovely gesture that lady gave you.  You deserved it and a thousand more ...

Huette (who is going to have to try rice pudding hot, because I certainly don't like it cold ...) 


--- Susan Fox <selene at earthlink.net> wrote:

> On 8/2/05 5:27 PM, "Huette von Ahrens" <ahrenshav at yahoo.com> wrote:
> 
> > Are we talking an actual sweet rice pudding here?  Or are we talking
> > blancmange?
> > Because I am having a hard time imagining an sweet rice pudding served hot ...
> > 
> > Huette
> 
> You were busy at the time, but when we did the Viking Twelfth Night, I
> served a vat of hot rice pudding, basically short-grained rice cooked slowly
> to thickness in milk and sugar, with one almond for good luck to the
> recipient and lovely preserved lingonberries on the side.
> 
> A young Swedish lady said it was exactly the same as that served in her
> family all her life and gave me a bone ring off her milk-white hand.  I
> value that precious gift above all my SCA Awards.
> 
> Selene
> 
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Remember that while money talks, chocolate sings.

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