[Sca-cooks] Dayboard...

Susan Fox selene at earthlink.net
Thu Jun 22 14:35:39 PDT 2006


lilinah at earthlink.net wrote:
> OK, guys and guyettes,
>
> I have a question... but first the introduction...
>
> A compatriot, Anna Serre, and i are doing yet another day board - 
> something basically unheard of here in The West.
>
> At our first, a very rainy, frequently low attendance event, a spring 
> war between our two NoCal principalities, we not only made all our 
> expenses back, but we were able to donate $40 to the host 
> principality's water bearers guild. (people were very generous)
>   
Yay you!  I'm glad it worked out well.
> Our menu is pretty much all period food, with a non-period substitute:
>
> <snip>
> - Spanish cold melon soup (me)
> - - - - This will be replaced by a modern watermelon soup, due to the 
> high cost of other melons<
Not sure why you feel the need to do that.  You could use Canteloupe, 
which is actually a Muskmelon after all, which is grown in California 
and thusly is not that expensive but which is said to have originated in 
ancient Persia.  Columbus brought melon seeds to plant IN the New 
World.  
<http://plantanswers.tamu.edu/publications/vegetabletravelers/muskmelon.html>
>
> So, i have a question...
>
> I'm making the fresh cheese. I'd like to make a couple different 
> flavors, and i am pretty sure there is evidence for flavored cheese 
> (i.e., with herbs or spices or something else), but i don't recall 
> where to find it.
>
> Since i get the digest, it would be good if anyone with info would 
> write directly to me, since i might not see a Digest for a loooong 
> time.
Herbs in cheese no problem!  How about MORETUM, a food/lust poem by 
Virgil, wherein the amorous rustic makes his lunch of cheese pounded 
with garlic, rue, coriander seeds and salt.  
<http://virgil.org/appendix/moretum.htm>

Bon Appetit,
Selene



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