Sometimes I look, but I do not see. I've decided to make my own almond milk for the Ryse of Genoa instead of buying the boxed stuff. So I pull up this site to figure out how much I need to buy to make what I want to make ( Read more... )

Well, I dyed my hair (for the first time in 3 months) So I will only be showing a bit of root at Pennsic instead of sporting full on salt & pepper bangs.

I made up my spreadsheet of ingredients so I could get a preliminary price on some items. I work it up in Excel and make the columns the recipe name and the rows the ingredients. then I plug in ( Read more... )

My eyeballs feel like they are going to fall out of my head.

I just finished typing out all the text from Platina and a couple other sources and am working up an initial shopping list:

Here's the 1284 Genoan Menu - Extrapolated back from Platina, Martino, etc...
Bellaria (Platina 3.4 Page 177 and [on pine nuts] Platina 1.16 Pg123)
Bread served with ( Read more... )

(EDITED...saved draft from when internetz went down last night had wrong parts for something else I had been writing...)

Last night, after posting the sauce analysis, I was ready to resign myself to no pesto. But I remembered seeing something somewhere...

So I began doing some digging around for an old version of pesto and I re-discovered a "more ( Read more... )

In order to better analyze the ingredients in various sauces and relishes from Book 8 of Platina's "On Right Pleasure and Good Health" I transferred the ingredients from the following recipes into an excel spreadsheet:


( Read more... )

My schedule has been upside down busy. I've been busy making up work at work from when the computer crashed. I'm technically even-steven with my hours, and my desk looks a lot better, but accomplishing this entailed a couple of late nights (like real late nights) and it really killed my progress on nearly everything except recipe research (which ( Read more... )

The ingredient index in my Platina is in Latin only, not English.

What an sneaky-evil way to make you learn the latin names for all the foods.......

Evil I say!

I'm researching 13th Century Genoan cooking from around the time of the Battle of Meloria of 1284 ( Read more... )

I spent part of the weekend at my Laurel's house helping her prep for May Tourney Feast. Got to chop a bunch of veggies, and core more apples than I ever care to see again, and made some relish and applesauce and fruit puree. Sunday morning we made Shrewsbury Cakes ( Read more... )

I did this subtlety years ago for a Vulpine Reach 12th Night. Sometime between 1997 and 2000 (as that was when I lived in my first house).

For those of you new to the SCA, a subtlety is a (usually) edible creation that "looks like something. A yule log that you can eat is an example
( Read more... )