[Sca-cooks] Wonderful News!

S CLEMENGER sclemenger at msn.com
Sun Feb 10 11:07:05 PST 2008

Mine didn't have anything to do with food, inasmuch as I even *had* a Masterwork (Atenveldt was pretty, uhm, casual about a lot of those little details "back in the day").  I was actually noted for my monochrome embroidery ("blackwork" to most folks).
That said, I've had fun making sausage for a few feasts, and I'm rather well known (locally) for mustards.  I'm thinking of working on a sausage spread for some future A&S--maybe throw in some of those Roman sausages from Apicius....
  ----- Original Message ----- 
  From: Phil Troy / G. Tacitus Adamantius<mailto:adamantius1 at verizon.net> 
  To: grizly at mindspring.com<mailto:grizly at mindspring.com> ; Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Sunday, February 10, 2008 11:32 AM
  Subject: Re: [Sca-cooks] Wonderful News!

  On Feb 10, 2008, at 1:15 PM, Nick Sasso wrote:

  > Proud to call you Cousin, at last!
  > niccolo   > > > > > > >> >
  > And on the heels of a sausage and mustard blow out.  I just  
  > remembered back
  > to the presentation I made that finally got attention . . . 6 mustards
  > across time, and sausages.  Fun that still more hedge heads got the
  > appreciation of ground animal flesh!

  Hmmmm. I'm sensing a pattern developing here. Countess Brekke is also  
  a deservedly well-known sausage maker around here, and my own  
  masterwork was a basket of mixed foods suitable for travel, which  
  included smoke-dried kielbasa (which Hugh Plat called Polonian  


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