[Sca-cooks] Period foods for non-SCA pot lucks

[Beth Harper]

Figs in the French Manner from De Nola. Dead simple (dried figs, white
wine, a couple of spices, simmered until the wine forms a reduction),
travels well, keeps well, good served hot or cold, and just outrageously
popular at everything I've ever taken them to. A little spendy but worth it
for the impact.

Liepa
Villaleon, Outlands

On Thu, Nov 20, 2014 at 2:18 AM, Stefan li Rous <StefanliRous at gmail.com>
wrote:

> In my efforts to educate the unknowing, I sometimes choose to take a
> period dish to a gathering of non-SCA folks. For instance, this coming
> Saturday my wife and I are attending a Thanksgiving dinner put on by my
> Toastmasters group.
>
> She’s taking cheese grits, but I’m planning on taking Savory Tosted Cheese
> by Digby or at least Cariadoc’s redaction. It’s also quite easy to do.
> :-).  I do usually print up a page with the original recipe and/or the
> redaction to place near the dish and where they can find info on other
> tasty period dishes.
>
> So what other period dishes would be good things to take to a non-SCA pot
> luck? Or which ones have you had particular success with?
>
> Thanks,
>    Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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