[Sca-cooks] Non-SCA Authenticity

[silverr0se at aol.com]

Drat! Where can _I_ find a black beret? 

I thougth we are doing biscotti - or is that too modern? 

Renata

-----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?  

Selene

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