Medieval Cooking

Master Emrys Eustice (aka. Broom) recently posted pictures from War Practice and he got a picture of my Wooden Pin entry.
I also wanted to thank THL Katla Ulfeðinn for loaning me her table for the day. Having the table made all of the difference in the presentation and I am sure gave me a [...]

I was looking for something else and found another interpretation of the same recipe. It was done by Christianne Muusers, who is a Dutch food historian, and one of my heroes. I was disappointed that I didn’t know that she’d done this recipe.
Go to: http://www.coquinaria.nl/english/recipes/03.4histrecept.htm
I am trying to get everything together for the [...]

I am doing some pre-cooking for the Queen’s Rapier Championship event that will be held at the end of the month. Many of the recipes are out of Traveling Dysshes by Siobhan Medhbh O’Roarke and Cordelia Toser. This feast is being cooked on a very strict deadline, so there is no time to [...]

I’ve been doing some more thinking about the Wooden Pin competition and realized that I’d come to some wrong conclusions. Firstly, I had forgotten that the traditional “stomach openers” in humoral theory was not soft cheese, it is hard cheese. This would change the “Summer” (warm) course to:

Hard Cheese
Quince Paste with sugar and [...]

This was originally written in October of 2009 and somehow never posted.  It was a stressful time of my life, so I am not surprised that I forgot to hit “publish”.  Enjoy.
The last two weeks have been stressful. The weekend before last, my daughter was hospitalized with an asthma “event” and we spent several days [...]

http://fourpoundsflour.blogspot.com/
This blog focuses on the cuisine of America during the 18th and 19th centuries. The author, Sarah Lohman, is an amazing woman who provides her readership not only with scintillating prose, but also includes video of her cooking in her apartment in Queens. Her thesis was to create a temporary restaurant reinterpreting historic [...]

I have an acquaintance that has a habit of making updates in the form of a list so that he can cover a multitude of topics in a compact space. Taking my cue from his form, this part of the update will be in the form of a list.

The feast menu and notes [...]

I suffered from what most women of my generation suffer from; we don’t know how to cook because we didn’t learn from our moms. The foods that our great-grandparents, or grandparents, and our parents cooked is not being held onto and those food traditions are slowly vanishing.
Food and culture are hopelessly intertwined and as [...]

I had the pleasure of taking a breadmaking class from Larry Lagatutta, owner and head baker at Enrico Biscotti in the Strip District. It started with the class participants sitting around a long table sharing a divine breakfast of: roasted vegetables; hard cheeses; spaghetti and meatballs; biscotti; misc. baked goods; beans and greens with [...]

This past week was a week where I was not feeling it as far as blogging goes. The week before that took a lot out of me and I fell behind on basic house maintenance and self-care. Last week was more about making my environment comfortable than about food and food blogging, which is sometimes [...]