Re: [Authentic_SCA] Spring Faire... Tales from the Kitchen
- And how would we obtain these copies?
Alisone----- Original Message -----From: Amy L. Hornburg HeilveilSent: Monday, April 29, 2002 2:00 PMSubject: Re: [Authentic_SCA] Spring Faire... Tales from the Kitchen
>I don't suppose this feast booklet included recipes, and that copies are
>available for the curious? ;-)
Yes, and yes.
Despina de la Bogdan's in class right now, I think
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- At 01:59 PM 4/29/2002 -0400, you wrote:
>And how would we obtain these copies?If people want to send me their addresses, I have a number of copies still
at the house. I made a few extra. <blush> I can mail them.
- Bogdan wrote:
>Salut!And it was good. We ate lots. (I was there :) )
>I came. I cooked. they ate.
>Iasmine made the bread, or just offered it? It was kinda hard and
>Seriously though, the event was fine. Despina and I left Champaign with
>almost all of the food finished on thursday afternoon, drove to Roaring
>Wastes, as Her Excellency de Cordoba had kindly offered bread for the
>feast and to let me borrow some dishes, and we arrived up North around
crusty. good though....
> The illusions wentIt was much better at the beginning of the second course. That first
>over well, though I never heard any feedback on the fence of butter.
>Probably because the smoked salmon was so good. It was smoked that
>morning by a local fishmonger.
dish was nearly frozen when it was served. We let ours sit, and it
was a great entry to the second course. (I heard a couple of people
call the the butter/cinnamon stick fence 'Cinna-henge')
The salmon lahs were very good. Kate (my 10 yo) really liked the
chicken...I think she had three or four.
Our server warned us that the tart cherry was "really tart". We didn't
find it that way (but then again, the group I was sitting with is used
to Michigan sour cherries off the tree). The cherry dish was great
with the roast. Kate swiped up some of the "applesauce" with a bite
of her roast, and said it was really good.
>The meal would have worked out just as well, and I would have had moreWe did have one question...what did you use to color the red marzipan?
>time to do stuff with the marzipan (just a couple of "flowers" for the
>tables and a rose for head table).
There was a hint of some flavor other than sugar and almond, and none
of the group could ID it....
- & I have been drooling ever since you described it! Gwen who really
wishes she got out more...
Jenn Ridley wrote:
>Bogdan wrote:Gwen verch Rhys of Gwynedd
>>I came. I cooked. they ate.
All manner of thing shall be well. Julian of Norwich