Re: [SCA-JML] Re:Castella
- when I cook, I like my oven and temp control.... however having said
that, I can make a mean cobbler. Or I used to be able to. If I get
to Pennsic next year (can't this year), you might want to stop by the
Blue Feathers, I might make one (or more).
I think I would make things that they had back then but be less period
about how I make them, after all, what difference does it make if I
use say an automated rotating spit, rather then a servant child to do
On 04/06/2009, Sonny Scott <onesoni@...> wrote:
> Two pounds of sugar, 3 pounds of flour, a dish of butter and 24 eggs. That's
> one heck of a pan...
> I'm also reminded of the ladies that made bread in the outdoor oven in the
> period area of Gulf Wars this year.. No temperature control there either.
> [Non-text portions of this message have been removed]
- --- In firstname.lastname@example.org, the.lady.phoenix@... wrote:
>Solvieg's "pamphlet" is between an inch and a half and two inches thick. she understates herself when she calls it such, but I suppose it is her way of not being boastful about it.
> sorry I have to ask, some call it a book, and others a pamphlet, which
> is it? I have little problem (other then finding the money) for
> paying $40+ for a refrence book, that is typical for a lot of books
> students buy for their classes (on the low end) and then use over and
I have a copy of it. I tend to get a headache when trying to read it. currently it is on loan to a father/son pair in my area, though I must soon reclaim it and get my own name registered.
despite it being a li'l difficult for a non-scholarly type like me to read and understand, it is an incredible resource. it is depressing though that I find myself wishing I had a translation into common HS graduates English<G>