[Sca-cooks] Non-SCA food passions? inspiration

[Susan Lin]

Wow - what a project.  By the time I get home I'm not good for much except
becoming one with the couch.  Baby has decided that's a really good project
for me.

On Tue, Jun 15, 2010 at 3:34 PM, Raphaella DiContini
<raphaellad at yahoo.com>wrote:

> My motivation lately has been giving myself something to focus on to fight
> pre-natal fatigue. By the time I get home from a long commute I'm not
> terribly inspired to just cook dinner so I made it a fun project by
> challenging myself to tackle an entire cooking manuscript and redact all the
> recipes.
>
> There are 135 recipes in this source, and I've been trying to work on them
> in order, but that has proven to be somewhat challenging either due to
> logistics or difficulty in obtaining ingredients (Wild Boar being the
> current hold up).
>
> I've also jumped ahead and been working on a largess project for Pennsic.
> It's a set of three spice mixes from this same manuscript, each in a 1 tbsp
> glass bottle sealed with a cork, handmade label and sealing wax, and a
> booklet with the recipes for the spice mixes as well as recipes from the
> same source for ideas on how to use them.
>
> Here's the blog where I've been tracking my progress and documenting each
> recipe. http://allvenicechannel.dreamwidth.org/  This project has helped
> me get better at writing things down, which had been one of my long-time
> hurdles in recreating historical recipes. It's been lots of fun, even when
> my beloved won't try it because it's got fish in it. ;)
>
> In joyous service,
> Raffaella
>
> --- On Tue, 6/15/10, Michael Gunter <dookgunthar at hotmail.com> wrote:
>
> > From: Michael Gunter <dookgunthar at hotmail.com>
> > Subject: [Sca-cooks] Non-SCA food passions?
> > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > Date: Tuesday, June 15, 2010, 2:14 PM
> >
> > 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?
> >
> >
> >
> > Gunthar
> >
> >
> >
> >
> >
> >
> >
> >
> > _________________________________________________________________
> > The New Busy think 9 to 5 is a cute idea. Combine multiple
> > calendars with Hotmail.
> >
> http://www.windowslive.com/campaign/thenewbusy?tile=multicalendar&ocid=PID28326::T:WLMTAGL:ON:WL:en-US:WM_HMP:042010_5
> > _______________________________________________
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> >
>
>
>
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