[Sca-cooks] Interesting, OOP NY Times Food History article...
t.d.decker at worldnet.att.net
Thu Jan 31 13:20:44 PST 2008
> 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?
Gratuitous reading of bad modern poetry.
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