[Sca-cooks] Non-SCA Authenticity
selene at earthlink.net
Fri Feb 1 09:36:57 PST 2008
I may have an extra from my parents' 50th Anniversary party. My brother
didn't want to keep it and I =think= I wound up with both. Otherwise, I
have a couple of Seekrit Weapon costuming stores in Burbank.
Charlie didn't mention biscotti. That may be more "New York" where
influence of Italian immigration was more pronounced. My mom, the
onetime Greenwich Village coffeehouse chick, is all for the idea of
biscotti on the other hand. I say, let's do biscotti anyway because
they neatnik for the beatnik, you dig?
Beats = emo goths of the 50's?
silverr0se at aol.com wrote:
> Drat! Where can _I_ find a black beret?
> I thougth we are doing biscotti - or is that too modern?
> -----Original Message-----
> From: Susan Fox <selene at earthlink.net>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Sent: Thu, 31 Jan 2008 8:36 am
> Subject: Re: [Sca-cooks] Interesting, OOP NY Times Food History article...
> Speaking of non-SCA authenticity... Renata and I are catering the
> after-reception for a talk on 50's Coffee Houses. I got my black clothes and
> beret in order, what do we serve with the strong black coffee? Charles Perry
> has suggested baklava, which was a fabulous new discovery at the time, usually
> over-syruped as all get-out. Oh, and carrot cake. Any other notions?
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