[Sca-cooks] Interesting, OOP NY Times Food History article...

Dragon dragon at crimson-dragon.com
Thu Jan 31 08:47:55 PST 2008

Susan Fox wrote:

>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?
---------------- End original message. ---------------------

Hey now, none of that health food.

It was black coffee and cigarettes with bongos and embittered poetry 
on the side.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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