[Sca-cooks] so ... what do YOU eat.

[Terry Decker]

A lot depends on what I'm doing.  If I'm cooking a feast, I tend to subsist 
on bread, beer (Black and Tans, ol' boy), and lots of water.  I'll test some 
of the items I'm cooking and usually chow down on some of the leftovers when 
I've finished.  When preparing a feast, I'll usually whip up a batch of 
cinnamon rolls for the kitchen and gate staff's breakfast.  Not period, but 
the leftover rolls usually sucker a few more people to eat the feast.

Otherwise, since I day trip a lot, breakfast is bacon and eggs offsite, 
lunch tends to be 14th or 15th Century recipes for 8-10 prepared in my 
itty-bitty field kitchen (I takes care of my Baronesses, I does), and supper 
is usually the local feast or a cold collation of meat, cheese and bread.

If coffee is available (which it usually is), I will partake.

Bear