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

Terry Decker 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?
> Selene

Gratuitous reading of bad modern poetry.


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