[Sca-cooks] The Rock

[Alec Story]

To be honest, as a relative newcomer to the list, I don't post here with "I
did a thing" because it didn't seem worth your attention...

I just started making wine from fresh grapes and I reserved a little juice
to make syrup for my sharbet project.  Need to find a small enameled pot
though...


On Wed, Sep 19, 2018, 7:52 PM Guenievre de Monmarche <
guenievre at erminespot.com> wrote:

> I’ve missed you all! I’ve been doing a lot more modern cooking lately -
> admittedly getting sucked into the appeal of making “Instagram pretty”
> stuff, and playing with sous vide and instant pots and all of that sort of
> thing. But I’m doing a couple feasts in the next six months so I need to
> reset into medieval mindset.
>
> Of SCA relevance? I think had I added a lot of raw garlic (in addition to
> the roasted garlic) to the pasta sauce I just made, it’d taste exactly like
> the garlic bread bowls at Pennsic. (1 head roasted garlic, zest of a lemon,
> maybe a cup and a half of full-fat ricotta, some pasta water, season with
> salt and loads of black pepper and a bit of red pepper, combine over low
> heat until smooth and serve over pasta, with brocollini and spicy sausage
> if you like)
>
>
>
> Someone occasionally known as Guenièvre
>
>
> PS: pretty food can be found on Instagram at guenievre1410 if one likes
> such things
>
> PPS I’m so sorry about your house Christianna! That’s devastating!!!
>
>
>
>
> On Wed, Sep 19, 2018 at 7:38 PM Laura C Minnick <lcm at jeffnet.org> wrote:
>
> > Well, I have been learning to make cheese! My latest batch is a pesto
> > gouda, which came out strong, but tasty. (Next time, more basil, less
> > garlic!) I made cheese for Egils, and that went over well- some queso
> > fresco- one batch with thyme (including the flowers, as it was blooming)
> > and one with honey folded in just before pressing.
> >
> > I've also been playing with bread. In an attempt to make maslin, I've
> > been trying different recipes and different grains, and changing up
> > rising etc. Mostly, I've been making bread frisbees. Which was ok-
> > everyone at Egils said they were very tasty frisbees!
> >
> > These days I'm reading lots of theology and history of women religious
> > in the 8th c, but I'm also planning another bunch of recipe testing, as
> > soon as the weather has cooled off for real.
> >
> > Oh- and not necessarily useful for events, but mussels, shrimp, and
> > scallops, cooked in butter, beer, and garlic, with basil, spinach, fresh
> > tomatoes and lemons, garnished with capers and served with hunks of
> > French bread- OMG. OMG. OMG. Especially with a bottle of sparkling
> > white. OMG.
> >
> > Liutgard
> >
> >
> > On 9/18/2018 9:23 PM, lilinah at earthlink.net wrote:
> > > Greetings, Friends:
> > >
> > > On Facebook we can get to know a bit more about each other if we are
> > "friends" there. I like that. But the SCA Cooks Facebook group is not
> much
> > like this list used to be. i miss the long, thoughtful, and sometimes
> silly
> > conversations we have had here. The sharing of recipes that are not
> hidden
> > by the word "More".
> > >
> > > I keep inventing new projects for myself which keep me busy. Perhaps i
> > can make more time for this list and friends here.
> > >
> > > Urtatim
> > > the persona formerly known as Anahita
> > >
> >
> > --
> > Those people should not be listened to who keep
> > saying the voice of the people is the voice of God,
> > since the riotousness of the crowd is always very
> > close to madness.
> >
> > Alcuin of York
> > Works, Epistle 127 (to Charlemagne, AD 800)
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
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