[Sca-cooks] Silver Spoons for next year...

[Johnna Holloway]

You could do:
Spring Coronet: Nuts or Dairy or recipes with Almond Milk.
- - Spring Investiture: Fruits, fresh or dried
- - Fall Coronet: Pulses (such as lentils, garbanzos, black-eyed peas, 
fava beans, dried peas...)
- - Fall Investiture: Root Vegetables with a little Meat (meat in small 
amounts)

You could make fruits and pulses harder by making the ingedients being 
used be illustrated
as being  out of an artwork painted prior to 1700.

How many will just use Clifford Wright or I suppose people could start 
with Santich and go from there with her sources.

Johnnae

lilinah at earthlink.net wrote: snipped lots

> i've decided this time to do all Mediterranean all the time. 2006
> - - Spring Coronet: Nuts ...or Dairy
> - - Spring Investiture: Fruits, fresh or dried
> - - Fall Coronet: Pulses (such as lentils, garbanzos, black-eyed peas, 
> fava beans, dried peas...)
> - - Fall Investiture: Root Vegetables ...or Meat
> As you can see, I'm toying with Spring being dairy (instead of nuts) 
> and Fall being meat (instead of root veggies)... Any opinions?
> I will be posting on-line resources, since some have not been 
> published in book form. So, anyone who knows of on-line sources for 
> period Mediterranean cooking, please let me know... And do i have the 
> permission of those who have the info on their websites to post those 
> URLs to our local cooks list?
> Thanks for any pointers. Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita