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|Monday, May 6th, 2013|
|Sunday, March 10th, 2013|
For those folks thinking of teaching at Pennsic :)
If you have a list of those books that you will be
recommending for your class, please join the following link and let us know.http://groups.yahoo.com/group/Pennsicbookshops/?yguid=56429361
Students come to the booksellers asking for specific books and it
makes us very unhappy when we don't have the title. I am also trying to get hold
of those booksellers that sell/will sell at Pennsic.
Some of us sell used books, some sell new books. We all want to help students
We tried this for the past two years and it has been a success. I or the other
booksellers, will be in contact with the individual teachers to let them know
how many copies of a certain text we will be able to have on hand, when it gets
closer to the date of Pennsic.
Please don't send me private requests. I have a hard time keeping track of
requests outside the yahoogroup created for this purpose. And I really do want
to help folks in this regard. If, however, this is a problem...will see what I
can do :)
The Haunted Bookshop
|Sunday, January 20th, 2013|
Allergies and Feasts
This is something I've been thinking about for a while and I know it's come up a few times recently. I'm not entirely sure where to post it so I figured I'd start here.
I don't attend feasts due to my allergies because that would be cruel and unusual punishment for any cook. ;-) However, there are people with fewer food allergies that attend feasts. Given that, I know many cooks don't use period ingredients but I'm wondering how you choose what ingredients to use and how closely you read those ingredients? For instance, I can't have margarine because nearly all of them have buttermilk or milk in them and those that don't - vegan- have corn. Now, granted, someone like me with both allergies is a long shot but I do know of others that have a milk allergy in the SCA. I typically just use olive oil as a replacement for butter in any period recipes -as they did in period- but I know olive oil might be too expensive for a large feast.
So, as a cook, how do you deal with the food allergy - ie, something that is not a choice (trust me, I'd happily eat cheesecake all day if the ending result was not the ER)- when creating a feast?
|Thursday, January 17th, 2013|
Update on Master James the Obscure
Master James had his heart surgery (aortal valve replacement) on the morning of the 16th, and everything went fine. I talked to him on the phone today; he's sitting up, eating real food, and sounding cheery and coherent, though a bit hoarse from the respirator and sleepy from the pain meds. He says he is not having too much pain, and the nurses are being very good to him. ;-D
We expect him home from the hospital on Jan. 28, and it looks like he will probably be fit to go to Kingdom A&S in March. Many thanks to all his friends for their good wishes!
|Saturday, January 12th, 2013|
Gypsy Wagons and mobile cottages
I am researching micro homes especially those built on trailers. Since most of these are custom built by the owner they can look like what ever tickles the builder's fancy. and my fancy runs to something that would look like a witch's cottage, farmer's croft or gypsy wagon.
So, my question for autocrats and such is the disposition of trailer based on appearance or other factors like weight?
|Sunday, December 2nd, 2012|
|Thursday, November 29th, 2012|
|Friday, October 19th, 2012|
Cooking for events falls in to two categorys I believe. One is period recipes that are as close to period as we can get, and the other is periodoid cook for a large group with as little as possible be glaringly modern.
(truth be told I am much closer to the second myself)
No matter what combination of the two you use cooking a feast the first few times can be scary. I have found that these army recipes
are a great guide to figuring out how much of what to cook and for how long. They make 100 portions each but are easy to scale up or down. While none are period some of them like beef barly soup, Gingerbread, or Honey Glazed duck and many others are easily peroidoid.
You might want to keep this url for newer cooks to take a look at while they do research.
(I know there are lots of great period recipes and many areas have books for large quanty cooking but more data cant hurt)
Y.I.S. Ash Aka Ashley of Ashley, Clan Kilkenny, East
|Wednesday, February 22nd, 2012|
|Sunday, August 26th, 2012|
|Tuesday, October 9th, 2012|
OHhhh Arms and Armor
Dressed to Kill, From Head to Toe
Met Show Recalls Bashford Dean, Armor Curator
The Metropolitan Museum began collecting arms and armor almost as soon as it began collecting paintings, and in many cases the donors were the same. The baronial impulse that drove rich Americans of the late 19th and early 20th centuries to hang old masters in the dining room also encouraged them to display suits of armor in the front hall. William Randolph Hearst, one of the most enthusiastic collectors, had an entire armory in his Riverside Drive penthouse: enough pikes, halberds, helms, hauberks, greaves, gauntlets, cuisses and cuirasses to outfit a crusade.
Arms and armor officially became a department at the Met in 1912, and the museum is commemorating this centennial and the department’s founding curator with a small exhibition, “Bashford Dean and the Creation of the Arms and Armor Department,” that opened on Tuesday in the Arthur Ochs Sulzberger Gallery.( More of the storyCollapse )“Bashford Dean and the Creation of the Arms and Armor Department” runs through Sept. 29, 2013, at the Metropolitan Museum of Art; (212) 535-7710, metmuseum.org.So come vist us in the Canton of Whyt Whey in the beautiful Crown Province of Ostgardr
|Tuesday, October 2nd, 2012|
I know some of you are medieval-music junkies, or know some MMJ's. And I believe some of you know I've acquired a few pre-17th-century books, some of which are musical in nature (e.g., Giovanelli's Novi [atque catholici] thesauri musici
.) As far as I know, some of the music has never been published in modern editions, and I suspect (without much proof) that some of the music therein has never been recorded.
The books I have have been digitized, thanks to a Nikon D300 digital camera, a fair amount of time, and tendonitis in the thumb that's pressed the shutter release way too often.
I'm wondering if there's a good way to let medieval-music groups know that such a resource is available for their use and/or redaction and/or editing, translating, publishing, etc., etc., etc., without making me sound more like an idiot than I do now, posting this here. ("Hi. You don't know me, since I have absolutely no credentials in either the medieval music field or in performance. I happen to have these, like, really old books with, y'know, like, really old music that've been digitized. Wanna use them?" .....and the answer comes back, "Who is
this idiot?") And then there's the problem that, as a non-medieval-music specialist, I don't know where to begin checking to see if I'm right in assuming no modern editions and/or no recordings.
Any suggestions as to how to proceed? And how to persuade anyone that I do indeed have the books, that they are indeed digitized, and that I am willing to provide the images?
...and if anyone in the SCA knows of any groups wanting some really nice period music to sing at events....
(Just to reassure all y'all here, I don't seem to have posted any good
examples of what I have, but there is an indifferent set of images from Guidetti's Directorium Chori Ad Usum Omnium Ecclesiarum Cathedralium, & Collegiaturum here.
|Sunday, July 29th, 2012|
Hedgie is Back!
I just wanted to make an update. Hedgie, the official mascot of the Tulstin Troubadours, who went missing on the last day of Pennsic 2011, has finally made his way back home! Many thanks to Ken of the Lost for finding him and sending him back!http://www.facebook.com/HedgieOfTulstinTroubadours Current Mood: thankful
|Friday, July 13th, 2012|
Class at Pennsic
Sauces and Mustards Roundtable 101.8/2/12 0:00 7:00 PM AS 10 and 8/6/12 0:00 7:00 PM AS 10
My husband and I will be making up some small booklets with recipes that
will be handed out in class for the attendees at Pennsic. Folks that are willing
to share their recipes and sauces are encouraged to contact me so your recipe
can be included in the booklet. I will be looking for folks willing to bring
samples of mustards, catsup-mushroom ? or various sauces for folks to taste if possible. Having samples is not a requirement to attend of course, all who are interested
in swapping information are invited!
(The Haunted Bookshop)
|Tuesday, May 1st, 2012|
47 years old!
Happy Birthday SCA! AS 47 will be wonderful! Current Mood: amused
|Wednesday, April 11th, 2012|
Putting the tail on thw weasel
I have a cunning plan!
Here is the first draft of a Pennsic class.
It will be taught from 1 p.m. to 3 p.m.on the middle Saturday in East Kingdom Royal, but is part of Pennsic University and open to all.
I will probably reprise it on the middle Monday.
I would love to get some ideas about what to discuss in the class and some semi-commitment from peers who might coem visit, especially non-Eastern and royal peers.
SCA 102: Two hours. The first hour of this class will discuss topics such as awards, titles, officer positions and other items of interest to those who have a small amount of SCA experience. (Note: Brand-new folks are also welcome to attend). The second hour will discuss the peerages and how to combat "peer fear." We hope to have a number of peers, both Eastern and from other kingdoms, on hand to talk to participants and share their newcomer experience.
|Wednesday, March 28th, 2012|
Some good news!
I wanted to make sure no one missed the following:
1. Prince Ajax of the Mists has accepted the offer of elevation to the Order of Chivalry. His ceremony will be at Pennsic.
2. Duchess Kaye of Calontir will be elevated to the Order of the Chivalry. I do not have a date.
3. Don Fergus McRae and the Laurel we all know as Vairavi will become baron and baroness of Carolingia in May.(East)
4. Svan of Anglespur is now Mistress Svan and is a member of the Order of the Pelican. (East)
I love this game.
|Tuesday, March 27th, 2012|
SCA feast menus and recipes, and the keeping thereof
I haven't looked around for this (since it only occurred to me five minutes ago, and I'm twenty minutes past my usual bedtime), so if it already exists, excuse please.
I'm on the Calontir list, and several people have raved about this past weekend's feast for Coronation; it struck me that if that many people loved what they ate, there should be a way to keep the menu and the recipes around somewhere publicly (preferably with, of course, references to the original recipes, annotations thereof, and appropriate bibliographic references).
Does there exist a mailing list, or group, or LJ grouping, or Yahoo group, or some such, that has menus and recipes from really, really good SCA feasts? The ones that people will remember fondly for ten years?
(cross-posted to SCA-cooks)
Alban, old, used, and retired shire assistant chief kitchen wench
|Wednesday, March 14th, 2012|
|Saturday, February 18th, 2012|
A friend of mine in Midrealm is hosting a charity auction on the Facebook page for her jewelry business.
The auction is to benefit Patty Rogers (Fauna of Rivenstar for those in the SCA), whose 12 yr old daughter is battling stage 4 neuroblastoma. The majority of the items are handmade including homemade soaps, a paracord bracelet, chocolates, and my friend's jewelry. There are instructions for the auction and each item notes how much of the proceeds will go toward the cause.
The auction ends on March 1st at 12 p.m. Eastern time.
Here's the link to the Facebook page (which you have to "Like" before bidding on anything in the auction): https://www.facebook.com/FrawgzDezignzJewelry
Here's the link to the auction's album (the first photo is the rules, which you have to agree to before bidding): https://www.facebook.com/media/set/?set=a.10150481161662186.366621.222735537185&type=3
Note to mods: If this post is not allowed, feel free to delete it. I don't benefit in any way from posting this; it's merely to help a fellow SCAdian. :)