[Sca-cooks] Non-SCA food passions?
dookgunthar at hotmail.com
Tue Jun 15 14:14:35 PDT 2010
I have to admit that I haven't been too involved with pure
historical food lately. I think I got a bit fried in my push to
get my Laurel. But that doesn't mean I've given up on food.
After living in apartments for most of my life we finally have a
house with a decent backyard. So I now have a garden that
is my pride and joy. I never thought I'd have so much fun
puttering around in the garden, trimming, replanting, weeding,
watering, etc... But it is great to watch the stuff I planted
grow and produce edibles. So far the harvest has been a bit
weak, just some tomatoes, cucumbers and Apache Peppers,
but the plants are growing and things are looking good for
the future. It's amazing the stuff I have planted in a 4'x4'
My other big passion right now is charcuterie. The preservation
of meat, mainly pork products. But I'm really into making my
own bacon, sausages, confit, terrines and such. It will help
once I get the really groovy smoker I've been saving my
pennies for. But I just put 5 1/2 lbs of pork belly in the fridge
to cure, most of it is a maple cure but I have about 2 lbs
curing with garlic, black pepper and bay leaf for lardons and
I'm still advising in cookery and cooking for gatherings (this
weekend I'll be doing homemade grilled pizzas and I'm planning
the food for a Tiki party we plan for sometime in July) and
even teaching. But right now my cooking passions are lying
outside of period.
So, what is your current foodie passion? SCA or otherwise?
The New Busy think 9 to 5 is a cute idea. Combine multiple calendars with Hotmail.
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