[Sca-cooks] An SCA feast

[Ana Valdés]

Btw invite the Baron to the list! It was a time ago I read such vibrant
exchange on the list! :)
And about pulling ranks I am still an outsider to this list in despite I
has been here for many years since I am not involved in the SCA. In Sweden
the SCA was almost inexistent and in South America or Uruguay totally
inexistent.
I should join any virtual SCA around if I find one :)
Ana

Den 21 sep 2016 00:30 skrev "Stefan li Rous" <stefanlirous at gmail.com>:

> Jim  Chevallier commented:
> <<< The great French food historian Le Grand d'Aussy, by the way, referred
> to
> himself as a "compiler". A compiler whose work has been relentlessly mined
> in the centuries since. Think of him as the Stefan of his time. :) >>>
>
> Thank you. I think “compiler” fits much better for me, than librarian,
> since I don’t really now various sources outside of what I’ve added to the
> Florilegium.
>
> It would be nice if the Florilegium was “relentlessly mined” but I hope
> that the folks remember to give credit to the originators. Six months ago
> though, I was wondering if the Florilegium was still of use with all the
> rest of the stuff that is now out there on the web. :-)
>
> Thanks for the support and encouragement, folks.
>
> Stefan
>
> PS: When I get a chance, I’ll compile a list of the period bread recipes I
> have in the Florilegium. I know the files they are in, but it isn’t
> something I can do in one day. :-)  Got a phone interview tomorrow to do
> some prep for.
> --------
> 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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