[Sca-cooks] Non-SCA food passions?

Michael Gunter 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'

raised bed. 


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

salt pork. 


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. 

More information about the Sca-cooks mailing list