On Food Research

I’m back from Tir Righ A&S.  My shortened research will be posted here later this week.  Suffice to say my coffins went over very well.  I’m not planning on any major competitions for a while now, but I have some minor things I’m trying out, including trying to make bread from mead yeast.  We’ll see how that goes. Anyway, I was asked a number of times this past weekend if I do much research on Read more…

Busy busy

I’ve been super busy with work and projects the last month and haven’t had a chance to post here. I’m currently working on a single entry for Tir Righ A&S this month.  It’s my return to coffins, this time I”m focusing on the coffin itself and am redacting some coffin recipes.  We’ll see how it goes.  It will be posted here once it’s done. In other news my fencing is going well, though last practice Read more…

Odin’s Playground

Odin’s Playground this year was fun, for the short time I could be there.  I had planned to fence on the saturday, but then had to go to a baby shower in the evening, so it was just the fencing, then I’d come back on sunday and do more of the games.  As it turned out it was great weather on Saturday, but poured all night and all day sunday.  So Sunday was canceled, which Read more…

Studenting

At Tir Righ August Investiture I was taken as a student by Viscountess Safiye al-Konstantiniyye.  She has been helping me with my A&S for about six months now, and we agreed on the studenting at AT war this year.  She’s amazing at research, and focuses on Turkish clothing/accessories and metal working.  In addition to the amazing circlets that she makes she also made the wedding ring I gave to my wife for SCA events, it’s Read more…

Sep 8&9 practice

Had a great two practices this week.  I’m sore and a bit bruised, but none the worse for wear.

The first practice was Lionsdale’s Wednesday practice.  It went really well.  It was our first day indoors, the hard packed dirt is amazing on the knees.  It lets you practice a bit harder without the knee pain that I get occasionally from lunging too much on concrete.  We started out with a bear-pit to warm up, as we’re all getting ready for the fall tournament season and shaking off the dust from war fighting.  I haven’t fought in a tourney since Sir Eddies, and I”m planning on fighting this weekend, so I needed the practice.

With the bear-pit I started working on the semi-refuse guard that we were taught a few weeks ago.  It seems to work well for defence and fits in perfectly with my current style.  It’s very aggressive while allowing me to defend quickly.  I was still having some issues with controlling my opponents blade, but not too much.

After warming up with just the three of us (Sebastian, Alejandro, and myself) a fourth person got there, Cion.  He’s working on getting authorized, so we decided to test him out on the basics.  We had him teach us how to stand, how to lunge, cut, and Parry.  He taught us how to use a dagger, a shield, and a baton.  We didn’t work on cloak, as we didn’t have one with us that day.  He’s doing pretty good.  Then we quizzed him about the rules for different things like engagement, holds, melee, and weapon requirements.  He’s got most of those down too.  That just left combat.  So we started a four man bear-pit to test him out.  He seems safe, though we haven’t tried unsafe activities against him yet, which is a major portion of the auth test, dealing with others mistakes.

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August 25

Had a great time at Fencing last night.  Wait, what?  This is a food blog now?  No, this is a fencing blog.  Hmmm…. to be fair my Laurel was at practice today, does that connect my interests enough?  Ok then.  Back to the blog. There were five fencers last night, two of us were being taught by Oberst Luther (his cadet and me) and one was being taught by Don Richarde (his cadet).  With Luther he Read more…

Medieval Style Bread part 4

21. part 2

Hmmm… I think I should start giving these posts better names.  Like Rolof.

Anyway.  The next part of my mission is accomplished.  I made bread this week that seems to fit the descriptions.

It is thick, and hard to kneed, and has a tight enough crumb that I can easily see the stale version being good for trenchers.  It’s also whiteish.  Although I haven’t done my flour experiments yet, I imagine that this bread would not be dissimilar in colour to what was eaten in the 16th century.

I kinda winged it this time round.  Here is the recipe that I used (created retroactivly):

Medieval Style Bread Part 3

21.

Ok, so I made the first batch of bread yesterday, and learned a lot.

In kneeding it was definatly “as hard as ye can handle it”, as I had to wet my hands twice while working it for it to kneed properly.  The sponge was a bit disapointing.  The yeast culture seemed to separate from the water and slow down.  This must be why people recomend that you stir the yeast every few hours when doing a low yeast content sponge.  Also, I’ve read that if you let the yeast sit in water too long that it exhausts the yeast, but I suspect that’s if you’re not adding the flour  for the yeast to eat.  I think I’m going to bump the amount of yeast back up to where I had it before.  I’m also going to decrease the length of time I let the sponge sit, as with a full ammount of yeast I just have to wake it up, rather than trying to breed it.

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