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