Medieval Cooking

Remember when I said that I wasn’t the food police? Well, this post will prove that beyond a doubt because I am about to talk about my favorite restaurant, and it’s not some nice French Bistro or even the Point Brugge Restaurant (a local Belgian restaurant).
It’s Red Robin.
Seriously. It’s comforting and totally nothing [...]

It has been a difficult week.
On Tuesday, my thirteen year old cat went in for a major lumpectomy. He wasn’t doing well after the surgery and they kept him for an additional night. There was nothing that indicated anything life-threatening, but more that he had undergone significant surgery and was thirteen years old. [...]

Things will be running late this week. I had intended to get the regular Wednesday update on time, but things have conspired to keep me focused on family. At this point, I am going to skip the Wednesday update and go straight for Friday’s update so I don’t rush to complete something and [...]

On the SCA-Cooks list there was a discussion about Fruitcake and I piped up with my information. I realized as I was reviewing just how to present the information in an email that it was nearly five years old. Five years in the life of a fruitcake is naught but the blink of [...]

I don’t often get misty about celebrities, but the fact is that Deb Duchon is my greatest inspiration as an amateur food historian. For those of you that don’t know who Deb Duchon is, she is a nutritional anthropologist at the University of Georgia and has appeared on “Good Eats” a rather large number [...]

It is traditional to name your starters. This one is named Phred.
Phred is in a jar that I have marked with Sharpie (it washes off with soap, but after dry doesn’t wipe off with your fingers) to keep a record of when and what I’ve fed him. I even included my top three [...]