[Sca-cooks] Fun with cubebs ...

[Sue Clemenger]

I put sugar (or substitute) on my hot cereals, as well, but the ground 
cubebs provide a nice bit of spice.  Similar idea to adding a pinch of 
cinnamon, really.
"Cream of the West" is a Montana-local variant of Cream of Wheat, except 
it's whole grain, so you all of the wheaty goodness.  I *think* it's 
made from hard wheat.  Same company also makes a very tasty 7-grain hot 
cereal, with a texture more like chewy oatmeal (the grains are rolled). 
  Mundane reference, and not SCA at all.  Both are common breakfast food 
in my place in the colder months.....
Around here, Stefan, we tend more towards sagebrush (hence, "Artemisia," 
after "Artemisia tridentata"), and leave the cactus to Atenveldt, and, I 
suppose, the sand to kingdoms like Caid?  My barony, though, has lotses 
and lotses of rocks (the joys of living in what was, at one point, a 
glacial lake bed), so if anyone wants any.....
--Maire (Montana/Artemisia)

Stefan li Rous wrote:
> Maire commented:
> 
>> *drool*
>> When can I come over to your house for dinner? <weg>
>> I've played with cubebs, as well.  Pretty good on top of hot cereals
>> (oatmeal, Cream of the West, etc.)
> 
> 
> Hmmm. I'm more likely to put sugar (or now artificial sweetener) on  top 
> of hot cereal. However, cubebs might be worth trying on to of  scrambled 
> eggs or quiche.
> 
> But what is "Cream of the West"? I've heard of Cream of Wheat, but  this 
> is new to me. Somehow, ground up sand, rock, cactus and  thumbleweed, 
> just doesn't sound that good. :-) Or is this an SCA  variant similar to 
> that South Downs Ale, which I've heard is known to  the non-SCA folks by 
> a different name?