16C english is pretty good too. I'm not much for some of the heavier stuff that they did, but the lighter fare feasts that they did were awesome from my perspective. I've had very few, really good, period feasts. I'm still working with Eithne on the difference between a "good" feast and a "big" feast...
one of (sets of) the things I mentally have sitting in the back of my head are emergency feast menus. I'm sure Eithne has something similar. I have 5, 4 seasonal and one lenten. Because there might be a time soon when the feastocrat at a local event has Life Happen, and I have less than a month. Also good for emergancy kingdom event bids.
It would be fun to "eat roman" for a long event like WW and see what it feels like. *makes plans for next year*
Hungry? ;)
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on table: bread, cheese, summer sausage (and if yellow cheddar ever makes an appearence at a feast I'm in charge of, heads will roll)
first course: tredure, ova farcta (or some other egg. Maybe tea eggs.), more bread, fried greens.
Second course: green chicken, candied ginger carrots.
third course: beef and onion pasties, honey-mustard chicken pasties. Something mushroom (unfortunately).
fourth: pear tart, ginger cookies, maybe a pudding.
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. . . at which point the yellow cheddar cheese comes off the table, and head cheese goes on?
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Bread, cheese, chicken lombard pasties, salad greens, leek and onion pie, candied carrots, berries in sweetened cream.
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