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On Beards and Table Manners

Culina vetus on 2024-5-5
This poem by the König vom Odenwald has got to be the longest-winded lesson in table manners I have ever seen. VII Of the long beards of peoplethat they wear nowadays for ten reasonsHear of the rare talesThat I will … Continue reading → read/watch more

Eel Pastry

Culina vetus on 2024-5-4
Two more recipes from the Philippine Welser collection, and we are finally out of the fruit with sugar and cinnamon section: 77 To make an eel pastry Take an eel and remove its skin. Make nice pieces out of it … Continue reading → read/watch more

On Bathing

Culina vetus on 2024-5-3
This is not really culinary content, but too interesting not to share. The König vom Odenwald also wrote a short poem about why people bathe: IV This is about bathingWhich never hurt anyoneFrom the treasure of my artI must write … Continue reading → read/watch more

Sweet Quince Pastry

Culina vetus on 2024-5-1
I only have a boring recipe today, sorry. From Philippine Welser’s collection: 74 If you want to make a pastry quince pastry (repetition probably accidental) from slices Make a round pastry crust from the dough and cut the quinces into … Continue read/watch more

The Taste of May

Culina vetus on 2024-4-30
In the past, I dedicated a lot of blog space to various dishes associated with the month of May in the fifteenth and sixteenth centuries. Today, I will talk a little about the flavour associated with that month in modern … Continue reading → read/watch more

Iron Water

Lidian Dyers Association - SCA Dyers of Lough Devnaree and beyond on 2024-4-30
If you want consistent, repeatable colors when modifying your natural dyeing with iron, iron water is not the thing to use. Move along and search online for a recipe to make an iron acetate mordant for anything that requires measurable results. read/watch more

Bustāniyya & Mis̲h̲mis̲h̲iyya

The Joy of Seax on 2024-4-29
There was a practice day run by Master Agnes Boncuer in the Scout Hall in Clara the weekend just gone, courtesy of the good offices of THL Órlaith Caomhánach, and I took the opportunity to try out a couple of recipes on people. Both of these I’ve read/watch more

Veal Roulade Pastry

Culina vetus on 2024-4-28
Another short recipe from the Philippine Welser collection today, and one that I think I want to try: 73 If you want to prepare a good pastry of hetalin or haters (cutlets) Cut broad slices from veal and beat them … Continue reading → read/watch more

Veal Pastry

Culina vetus on 2024-4-26
There was an accident on the line so trains were late. Time only for a short recipe (actually two), again from Philippine Welser’s collection: 69 A pastry made of veal Take veal, parboil it well and chop it. Take half … Continue reading → read/watch more

settling into the current routine

Kareina's observations on 2024-4-25
 My current schedule is: Weekdays, wake with Keldor just after 05:00, and keep him company in person as we get ready, then on the phone as he does the half hour drive to work, usually arriving around 06:00. Just before 06:00 I hop on my new electric read/watch more

New page – Perugia

Lia's Continued Crafts on 2024-4-25
Having finished the Perugia warps, I did a write-up of my project to be found on the page under the heading Weaving – Perugia Towels. I am quite pleased with the results, and am looking forward to seeing them get used and age in style. read/watch more

Spanish Pastries

Culina vetus on 2024-4-24
Just a short recipe from Philippine Welser’s collection today. It looks like an early form of puff pastry: 71 If you want to make Spanish pastries Take good flour and prepare a dough with clear warm water. Salt it a … Continue reading → read/watch more

Social Media And the SCA

Orlaith Chaomhanach on 2024-4-23
When I joined the SCA (fadó, fadó) I tried to resist joining Facebook. I found loads of information about the SCA online on SCA websites, and so much really useful stuff on Stefan’s Florilegium and a wonderful selection of SCA blogs all over the read/watch more

 

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