[Sca-cooks] Thanksgiving SCA style

[Irmgart]

oh! I *love* to do Sabina's cinnamon tart and the english tart (works out
well as one has a bunch of egg yolks and the other a bunch of egg whites). I
never go home with any!

-Irmgart

On 11/18/05, Heather M <margaretnorthwode at frontiernet.net> wrote:
>
>
> > <snip>
> > This year sounds a lot more fun. I'll be bringing Sebrina Welserin's
> > Cinnamon Tart instead of Pumpkin Pie.
>
> ::smacks forehead:: *That's* what I can do. Thank you, Gunthar. My
> family's tastes are *very* regionally-restricted (southeast), and I've
> had a hard time finding something especially period that they'd like
> that's not also modern, like roasted $flesh. But that would be perfect,
> I'm familiar with the recipe already, it's easy, it travels well, and no
> one in the fam has a dietary restriction against the ingredients - and I
> have all the necessary ingredients at hand. Oooh, and I can save the
> yolks for a coddle for me and Sigurd. :)
>
> To add to it's appeal: it's not deviled eggs. One year, when we didn't
> have great communication, three separate families made LARGE plates of
> deviled eggs. Naturally, there were NONE brought the next year.
>
> > The men will be in the kitchen
> > while the womenfolk lounge in the living room watching football.
> > (Well, Alys will probably come in and help.)
> >
> > Gunthar
>
> We tend to just lounge around all over the house at my family's. I doze,
> the kids play a lot, and then Meg sleeps well on the return trip.
>
> Margaret Northwode
>