No pictures, I am afraid. I was working on a boar dish, but the meat was off, and was discarded. We made To Boyle a…
I am cooking out of Neapolitan so much lately that I am uncomfortable posting the English translation, which I did not write. Please refer to…
http://carbonadoes.com/2012/09/22/neapolitan-vermicelli/ We had vermicelli again. Yes, we have pasta that rarely. This time, I did it on purpose, not with leftovers. The pasta was Strascinati,…
Savory Apple Onion Pie Filling: 4 medium Apples 1 large or 2 medium onions (about 1 cup sliced) 2 tbsp butter ¼ tsp each ginger,…
Hello. My name is John Marshall ate Forde. I am a cook both in and outside of the SCA, and the apprentice brother of Maestra…
I injured myself, and have been working on rehab. No parts missing, but still, it’s meant a lot of bed-rest for the past many weeks.…
Sorry, I have something I need to deal with, hope to be back in September.
In the morning take a chicken that was killed the night before and skin it without hot water so the skin does not tear, then…
Get a chicken and cut it up very small and put it in a carafe with a little rosewater and a little whole cinnamon;…
Weaving, this week. Making new legwraps. I used Peter Beatson’s information, and Harrisville Shetland yarn. Modern loom, modern tools. http://miklagard.nvg.org.au/articles/legwraps1.htm