Eleanor's Closet Opened

Things have been busy over the past week.  Saturday was a birthday fondue bash for G.  There's a lot that goes into a fondue party. We had a lot of dipping things, chicken, beef, salami, cheese, 2 breads, and several veggies.  Then you have to make the fondues and we had four: cheese, avocado, Mexican, and cream sauce. Then of course, there is dessert. We had fruit and pound cake for dipping, chocolate and apricot sauce for fondue, and Carla made a most excellent chocolate cheesecake. There were three of us in the kitchen and we were all busy!  

 

There's been a lot of discussion lately on peerages, what makes a peer, and the apprentice/peer relationship.  It sets me thinking, rather wistfully, what I want to do in the SCA.  The SCA is good for providing the opportunity and appreciation of exploring various topics and activities.  I'm not a fighter – don't really have the grace or strength for that.  I'm finding sewing/costuming more of a chore than fun.  I still enjoy researching some costuming elements, but to sit and write about it?  Neh. I'm working on documenting our (as in Gardiner's) smocks. Really, I think there have been all of two articles written about underclothes, both by Janet Arnold.  While a niche, it's not one I think is going to go far, although in fairness I haven't been to the library yet.

 

But back to finding what I want out of the SCA.  I do enjoy cooking. Whether I do it well is of course open to discussion.  I have done some research, mostly to find new recipes to try.  I'm getting more into the techniques of things, though. Why did they use bread crumbs instead of flour for thickening? - that sort of thing.  It's also the sort of thing you have to write about.  Yes, you could prepare a few dishes for a display provided you had the means to keep things cold or hot.  I'm done with being in charge of feasts for events. I've punched that card – I'm sorry if you missed it. Event venues where you can cook over a fire – be it hearth or camp fire – are limited.  People find it fascinating to bake bread in an iron oven, but really, it's simple and I'm very happy to demonstrate it.  Along with pies, stews, and desserts. It's all very fun, but not very different than our modern kitchens.

 

So, I'll continue to do what I do because it's fun. G and I are hoping to be more active again in the SCA, but not to achieve awards.  The SCA is where our friends are and we enjoy hanging out with them.  We don't get to see them nearly often enough.