[Sca-cooks] travelers fare

Cat . tgrcat2001 at yahoo.com
Fri Mar 2 08:55:16 PST 2012


Oh good idea, though I suspect I should serve them with something... well something. (the Saturday lunch at KWCB is slated to be traveling fare, on the assumption that it can be prepared in advance and will not tie up the kitchen, leaving that free for Masahide-nagon to create an AMAZING Saturday evening feast!

Thanks for the mustard, and any suggestions what to serve it with would ROCK

Gwen what was I thinking Cat



>________________________________
> From: David Walddon <david at vastrepast.com>
>To: Cat . <tgrcat2001 at yahoo.com>; Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
>Sent: Friday, March 2, 2012 9:48 AM
>Subject: Re: [Sca-cooks] travelers fare
> 
>
>The Mustard Balls in Martino are specifically for traveling. 
>You make up little balls, dry them and then carry them with you. 
>When you want some they are reconstituted with wine. 
>Eduardo 
>
>
>Maestro Eduardo Francesco Maria Lucrezia, O.L., O.P. Barone del Corte di AnTir
>
>
>David Walddon
>david at vastrepast.com
>www.vastrepast.net
>
> 
>
>On Mar 2, 2012, at 8:44 AM, Cat . wrote:
>
>while I am poking the list:
>>I am looking for travelers fare.  Food that could be carried and eaten on pilgrimages or other trips.
>>Sources or recipes would be appreciated.
>>
>>PURR
>>Gwen going back to entering Fall schedule (except dont have all the data from the boss yet... and the deadline is Monday for proofing, Wednesday for locked in..... ) Cat
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>
>
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