[Sca-cooks] Period Portable Lunch Foods

[Kingstaste]

I should probably mention that several of us in camp are gluten-free, and
I'm dairy free.  Not that the pastry-wrapped meat pies aren't a good idea,
although I don't know how much baking we want to do in camp (it is second
week we're talking about here, so the making-at-home and bringing thing
isn't so viable).  
Stuffed grape leaves is a good idea though, and we can definitely get those
up there (moreso than down here - they have them on the shelf at Giant Eagle
there, where they are a specialty item for sure here).  
We have a young man in camp that likes to bake bread, and the last couple of
years he's brought loaves of gluten-free bread to camp.  It is a nice
thought, but I am totally out of the habit of making sandwiches, and storage
of loaves of bread is problematic by the 2nd week.  I am going to ask him to
consider making muffins this year and see how we do with those.  
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
Behalf Of Elaine Koogler
Sent: Saturday, February 07, 2009 9:00 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Period Portable Lunch Foods

That's too cute for words!

Any of the ubiquitous pastry containing meat mixture things would
work...sanbusa, samosa, pasties, etc.  Even some period recipes like Pies of
Paris would work well as a pastie.  Of course, raw veggies and/or fruit
would work well.  You could have raita or another yoghurt dip for the
veggies.  Also chunks of cheese of various types.  Maybe pita and hummus?
Pickles of any sort are always good as the vinegar replaces electrolytes.

Kiri

On Fri, Feb 6, 2009 at 11:11 PM, Kingstaste <kingstaste at comcast.net> wrote:

> Greetings all,
>
>            Over the years that we have been attending Pennsic we have
> noticed a pattern that we fall in to concerning food.  The first week we
> are
> there we tend to make big dinners every night, and the second week we
> struggle to coordinate everyone's schedule.  I have finally convinced my
> camp mates that this year we are going to try something different.  We are
> going to plan on dinners for the first week, and plan on lunch foods for
> the
> second week.  Our various obligations often include other dinner plans
> anyway, but we are all in classes, on the field, merchanting, visiting,
> etc.
> away from camp during the day.  Toward this end, we have bought Bento
boxes
> for everyone in camp.  We plan to assign a day's food prep to someone
every
> day just like dinners, but the foods will need to be storable, portable,
> and
> suitable for eating neatly.  I would like to come up with a list of foods
> for people to consider, and it would be grand if a large part of it could
> be
> period foods.  I am planning on making a batch of hais before I go up, I
> think that will lend itself perfectly.  We will plan on short kebabs of
> grilled meats, olives and pickles and other vegetable items.  What I'm
> looking for now is suggestions for other period prepared foods that would
> do
> well in our bento lunch boxes while at the war.
>
>
>
>            I have cutters and while we will probably play with them some,
I
> don't intend to get this crazy, but they are fun to look at:
>
>
>
http://www.flickr.com/photos/kickinthehead/3198800049/in/set-721576072279828
>
02/<http://www.flickr.com/photos/kickinthehead/3198800049/in/set-72157607227
9828%0A02/>
>
>
>
> Enjoy!
>
> Christianna
>
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>
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