So, I am doing the feast for Ponte Alto's event on Febryary 15th.

And I need a kitchen staff.  Seriously, I need one.  Anyone want to help in the ktichen?

(And yes, I know that there are no "day-trip" prices to the event.  I want to have a convo about that w/ teh autocrat if it is a serious issue for anyone who wants to work.)

No posts from me for awhile.  (OK, except for the brief one just before this). The constant snows and having to deal with them (i.e. stocking the house grocery-wise, kids off from school, constant shovelling, problems with the generator, etc etc etc) just did not leave me the energy to post.  I actually had lots of posts in my head, but never got ( Read more... )

Quick post-event thoughts on the lunch. You know, each and every time I do something food-related I always learn something new. Sometimes the things are very specific to the time and type of event ; other times they are things that can transfer to other events.

Menu recap for those who didn't know (but want to know):

Choice of 1 soup (Vegetable ( Read more... )

I officially went over budget today, and I still have one more item to pick up tomorrow. But if you take out the amount for the food holders (disposable bowls, lids, and containers) then I am underbudget. So I am fine with it ( Read more... )

I like cooking. I like cooking for people who are appreciative. Generally, most people in the SCA are. (My family is appreciative but only if it is the limited things they like, sigh). There is a challenge to cooking that I like. The brainstorming of what recipes to use. Balancing flavors and tastes and making sure that it isnt too skewed to ( Read more... )

It only took me about 24 hours to trackdown/figure out on of the minor fail points from the feast, mainly the issue with the lemonade running out.  While I will take small responsibility in perhaps misfiguring in my purchasing department, the real problem was that I had the college kids mix up the lemonade unsupervised.  I gave them the pitchers ( Read more... )

Well, it was.  There was some fail, but it was mostly minor, and almost entirely recoverable.

( Cut 'cause this got really long..... )

I have been busy.  Very little pre-cook for this event (I have an actual kitchen this year!), but a lot of prep and mental hurdles.  I have purchased all of the food except for the fresh, fresh veggies (i.e. salad greens et al) that will wilt before saturday if bought now.  I am under budget so far.  Yesterday and today I made up 150 little ( Read more... )

Oyez! Oyez!  Here is the preliminary menu for Defending the Gate, which will be held at the end of this month in the Canton of Sudentorre.  If you have any questions about ingredients or the nature of the dishes, please contact me off list.  If you need more information on the event itself, please contact the autocrat, Baroness Cairistiona de ( Read more... )

So, here is the menu for the Wedding Renewal I am cooking.  The couple have chosen a Burgundian theme.  The food I chose are 14th century 9for the most part), but reflect a household that has "aspirations" in that there is a bit from France, Italy, and Germany.  Also, there are a good double handful on non-SCAdians who will be there, who need to be ( Read more... )