[Sca-cooks] Interesting, OOP NY Times Food History article...
selene at earthlink.net
Thu Jan 31 09:09:32 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.
LA Public Library = no cigarettes. Maybe I'll put out some "pirouette"
rolled wafers just to be able to gesture with them like a ciggie. I do
write some decent imitation beat poetry. My speech honoring my parents'
50th Anniversary [50's themed] was done in that genre, with my baby
brother on the bongo.
Almond biscotti? Yes/no?
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