[Sca-cooks] Thanksgiving menu

Elaine Koogler kiridono at gmail.com
Wed Nov 21 08:50:33 PST 2007

Yeah, I've got to get my mustard down so it'll be ready for Twelfth
Night/Christmas gifts...I've already made some "stuff"....pear butter,
a green tomato/onion chutney and a Chinese-type plum sauce.  I also
plan to give some folks the spice mixture I was asking about some time


On Nov 21, 2007 10:17 AM, S CLEMENGER <sclemenger at msn.com> wrote:
> That's a holiday tradition at my house, as well! I make it up right around T-day, and can it for Xmas gifts.  (Small, 4-oz. jelly jars, water bath process for 10 mins to seal.)
> --Maire, responsible for the Green Bean Casserole, Relish Tray, Cranberry Sauce and Salad for T-day (to which will be added turkey, stuffing, taters and gravy, yams, pumpkin pie and who knows what else....there are a couple of us single types getting together for feasting and leftovers)
>   ----- Original Message -----
>   From: Michael Gunter<mailto:countgunthar at hotmail.com>
>   To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
>   Sent: Wednesday, November 21, 2007 5:27 AM
>   Subject: Re: [Sca-cooks] Thanksgiving menu
>   I'll also start working on 12th Night feast by making the mustard so
>   it has a month to mellow. Nothing says "Thanksgiving" like making
>   20 cups of homemade mustard.
>   Gunthar
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

Learning is a lifetime journey…growing older merely adds experience to
knowledge and wisdom to curiosity.
                    -- C.E. Lawrence

More information about the Sca-cooks mailing list