{"id":856,"date":"2012-04-30T10:55:11","date_gmt":"2012-04-30T14:55:11","guid":{"rendered":"http:\/\/www.exhaliastudios.com\/squirrel\/?p=856"},"modified":"2015-05-06T21:42:26","modified_gmt":"2015-05-07T01:42:26","slug":"856","status":"publish","type":"post","link":"https:\/\/exhaliastudios.com\/squirrel\/856\/","title":{"rendered":"Successful Culinary Weekend"},"content":{"rendered":"<p>I&#8217;m late getting my post up this week because I had a wonderful weekend.\u00a0 I have two food related items to post today.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/04\/20120430-102507.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone \" src=\"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/04\/20120430-102507.jpg?resize=697%2C933&#038;ssl=1\" alt=\"20120430-102507.jpg\" width=\"697\" height=\"933\" \/><\/a><\/p>\n<p>The first is a thank you to my cousin, Leah, for posting this recipe to Facebook.\u00a0 She was absolutely right.\u00a0 This recipe for biscuits is amazing!\u00a0 I have probably had better, but given the ease of this recipe, there is no contest.<\/p>\n<ul>\n<li>2 cups Bisquick mix<\/li>\n<li>1\/2 cup 7-up (yes the soda)<\/li>\n<li>1\/2 cup sour cream<\/li>\n<\/ul>\n<p>Mix the ingredients and pat out the soft dough.\u00a0 Cut with a biscuit cutter.\u00a0 (Handy tip here: don&#8217;t twist the cutter as you cut.\u00a0 You don&#8217;t want to seal the sides.\u00a0 If they stay unsealed, the biscuit rises better and has a flakier texture.)\u00a0 Melt 1\/4 cup butter in the bottom of a baking dish or cast iron skillet and bake at 425 F for 12-15 minutes.\u00a0 So easy, so tasty.<\/p>\n<p>My second culinary success came at the Society for Creative Anachronism event that the family attended this weekend.\u00a0 A potluck day board was organized for the event.\u00a0 It was a truly impressive spread, and there was lots of wonderful food.\u00a0 I tried out three medieval recipes that I had not made before.\u00a0 The first was:<\/p>\n<h2><a href=\"http:\/\/www.pbm.com\/~lindahl\/cariadoc\/desserts.html#12\">Torta of Herbs in the Month of May<\/a><\/h2>\n<p>Platina book 8<\/p>\n<p><em>Cut up and grind the same amount of cheese as I said in the first and second tortae [&#8220;a pound and a half of best fresh cheese<\/em>&#8220;<em>]. When you have ground this up, add juice from bleta, a little marjoram, a little more sage, a bit of mint, and a good bit of parsley; when all this has been ground in a mortar, add the beaten whites of 15 or 16 eggs and half a pound of liquamen or fresh butter, and mix. There are those who put in some leaves of parsley and marjoram that have been cut up but not ground, and half a pound<\/em> [surely a typo for half an ounce, as in the previous recipes] <em>of white ginger and eight ounces of sugar. When all of these have been mixed together, put this in a pot or deep dish that has been well greased on the coals at a distance from the flame so that it does not absorb the smoke; and stir it continually<\/em> <em>and let it boil until it thickens. When it is nearly done transfer it into another pot with the crust and cover it with your lid until it is all cooked with a gentle flame. When it is done and put on a plate, sprinkle it with best sugar and rose water.<\/em><\/p>\n<p>I have to thank Cariadoc&#8217;s Miscellany for his redaction of all of the recipes (I&#8217;ve included links to his page in the titles of the recipes).\u00a0 I didn&#8217;t fool with them a whole lot, though in consideration of modern palettes I didn&#8217;t add sugar or rosewater to the otherwise savory tarts.\u00a0 The medieval palette made less of a distinction between sweet and savory than ours do.\u00a0 The herb tarts I made as tartlets in a muffin tin.\u00a0 There weren&#8217;t any left after the first two hours, so I guess they were pretty popular.<\/p>\n<p>For the second offering I made krumkake with two dips.<\/p>\n<h2><a href=\"http:\/\/www.pbm.com\/~lindahl\/cariadoc\/desserts.html#45\">Strawberye<\/a><\/h2>\n<p>Two Fifteenth Century p. 29<\/p>\n<p><em>Take Strawberys, and waysshe hem in tyme of yere in gode red wyne; + an strayne + orwe a clo+ e, and do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun o+ er with + e flowre of Rys, and make it chargeaunt and lat it boyle, annd do + er-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, and a lytil whyte grece put + er-to; coloure it with Alkenade, and droppe it a-bowte, plante it with graynys of Pomegarnad, and + an serue it forth.<\/em><\/p>\n<p>This one didn&#8217;t do as well as the other two dishes.\u00a0 When it was finished it was brownish and the raisins made it lumpy.\u00a0 My husband and I thought it was very tasty though.\u00a0 It might be interesting to adapt it into a more jam like recipe.<\/p>\n<h2><a href=\"http:\/\/www.pbm.com\/~lindahl\/cariadoc\/desserts.html#46\">Creme Boylede<\/a><\/h2>\n<p>Two Fifteenth Century p. 8\/52<\/p>\n<p><em>Take creme or mylke, and brede of paynemayn, or ellys of tendre brede, and breke it on the creme, or elles in the mylke, an set it on the fyre tyl it be warme hot; and thorw a straynour throwe it, and put it into a fayre potte, an sette it on the fyre, an stere euermore: an whan it is almost y-boylyd, take fayre yolkes of eyron, an draw hem thorw a straynowr and caste hem ther-to, and let hem stonde ouer the fyre tyl it boyle almost, an till it be skylfully thikke; than caste a ladel-ful, or more or lasse, of boter ther-to, an a good quantite of whyte sugre, and a litel salt, an than dresse it on a dysshe in maner of mortrewys.<\/em><\/p>\n<p>This one was very popular.\u00a0 It is very similar to a modern pudding.\u00a0 Very tasty.\u00a0 I thought the redaction added a bit too much salt, and I will probably cut back on that the next time I make it, but make it again I will, even though it did involve a ton of stirring.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/04\/20120430-102529.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignnone size-full\" src=\"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/04\/20120430-102529.jpg?w=1000&#038;ssl=1\" alt=\"20120430-102529.jpg\" \/><\/a><\/p>\n<p>Everyone had a wonderful time this weekend, and\u00a0 I received an award for my contributions to the arts in our barony! \ud83d\ude42<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Whelk\" src=\"https:\/\/i0.wp.com\/fbcdn-sphotos-a.akamaihd.net\/hphotos-ak-ash3\/557593_3446852143429_1634454451_2765432_184365043_n.jpg?resize=672%2C448&#038;ssl=1\" alt=\"\" width=\"672\" height=\"448\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m late getting my post up this week because I had a wonderful weekend.\u00a0 I have two food related items to post today. The first is a thank you to my cousin, Leah, for posting this recipe to Facebook.\u00a0 She was absolutely right.\u00a0 This recipe for biscuits is amazing!\u00a0 I have probably had better, but [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking"],"featured_image_src":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/04\/20120430-102529.jpg?fit=1936%2C2592&ssl=1","author_info":{"display_name":"admin","author_link":"https:\/\/exhaliastudios.com\/squirrel\/author\/admin\/"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/04\/20120430-102529.jpg?fit=1936%2C2592&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s2gp05-856","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":79,"url":"https:\/\/exhaliastudios.com\/squirrel\/baking-day\/","url_meta":{"origin":856,"position":0},"title":"Baking Day","author":"admin","date":"October 3, 2011","format":false,"excerpt":"Has anyone else noticed how expensive healthy bread has gotten at the grocery store? Or how much like cardboard they taste? I\u2019m not sure if quality is really deteriorating, or if I\u2019ve just gotten so used to home baked bread that store bread suffers by comparison. My quest for a\u2026","rel":"","context":"With 1 comment","block_context":{"text":"With 1 comment","link":"https:\/\/exhaliastudios.com\/squirrel\/baking-day\/#comments"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2011\/10\/bread.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2011\/10\/bread.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2011\/10\/bread.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":242,"url":"https:\/\/exhaliastudios.com\/squirrel\/choux-beautiful-buttery-choux\/","url_meta":{"origin":856,"position":1},"title":"Choux, Beautiful Buttery Choux","author":"admin","date":"December 1, 2011","format":false,"excerpt":"Also known as cream puffs, choux pastry has to be one of my favorites, especially when filled with rich mousse.\u00a0 These however, I did not make for that purpose. Some time ago, for a reason I can not now remember, I picked these up for my children.\u00a0 What was I\u2026","rel":"","context":"In &quot;Cooking&quot;","block_context":{"text":"Cooking","link":"https:\/\/exhaliastudios.com\/squirrel\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/jimmydean.com\/Themes\/default\/images\/products\/beauty-shots\/Jimmy-Dean-Sandwiches-Croissant-Sausage-Egg-Cheese.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1378,"url":"https:\/\/exhaliastudios.com\/squirrel\/my-other-food-project\/","url_meta":{"origin":856,"position":2},"title":"My Other Food Project","author":"Julie Stubbs","date":"July 25, 2014","format":false,"excerpt":"So the last few posts have been about my photography project for my mother's cookbook.\u00a0 But that is a recent project.\u00a0 One that I have been working on for much longer is compiling a collection of medieval vegetarian recipes as a resource for SCA cooks.\u00a0 So far I have mostly\u2026","rel":"","context":"In &quot;Cooking&quot;","block_context":{"text":"Cooking","link":"https:\/\/exhaliastudios.com\/squirrel\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/torta-di-samucati3.jpg?fit=840%2C573&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/torta-di-samucati3.jpg?fit=840%2C573&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/torta-di-samucati3.jpg?fit=840%2C573&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/torta-di-samucati3.jpg?fit=840%2C573&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1363,"url":"https:\/\/exhaliastudios.com\/squirrel\/some-food-is-just-not-photogenic\/","url_meta":{"origin":856,"position":3},"title":"Some Food is Just NOT Photogenic","author":"Julie Stubbs","date":"July 8, 2014","format":false,"excerpt":"So, I've begun work on another project. (Like I needed another one, right?) Several years ago, my mother put together a collection of her favorite recipes.\u00a0 She called it Legacy, and had copies printed up for my brother and myself. The first thing that you need to understand is that\u2026","rel":"","context":"In &quot;Cooking&quot;","block_context":{"text":"Cooking","link":"https:\/\/exhaliastudios.com\/squirrel\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/corncasserole1.jpg?fit=840%2C941&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/corncasserole1.jpg?fit=840%2C941&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/corncasserole1.jpg?fit=840%2C941&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2014\/07\/corncasserole1.jpg?fit=840%2C941&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":328,"url":"https:\/\/exhaliastudios.com\/squirrel\/no-one-trick-ponies-in-my-kitchen\/","url_meta":{"origin":856,"position":4},"title":"No One Trick Ponies in My Kitchen","author":"admin","date":"February 11, 2012","format":false,"excerpt":"I love Alton Brown.\u00a0 He is my favorite food celebrity.\u00a0 His mix of science and food is irresistible to me, and his quirky humor makes it fun to watch.\u00a0 He also has some very good advice, which my husband usually insists that I follow.\u00a0 No one trick ponies in the\u2026","rel":"","context":"In &quot;Cooking&quot;","block_context":{"text":"Cooking","link":"https:\/\/exhaliastudios.com\/squirrel\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/02\/krumkake4.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/02\/krumkake4.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/02\/krumkake4.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2012\/02\/krumkake4.jpg?resize=700%2C400 2x"},"classes":[]},{"id":98,"url":"https:\/\/exhaliastudios.com\/squirrel\/pickled-tomatos\/","url_meta":{"origin":856,"position":5},"title":"Pickled Tomatos","author":"admin","date":"October 3, 2011","format":false,"excerpt":"An embarrassment of riches this summer in the form of my very first attempt at growing tomatoes, caused me to have to search out new and creative uses for grape tomatoes.\u00a0Fresh off of pickling the few measly cucumbers that I got off of the vines before they withered prematurely,\u00a0(Still haven\u2019t\u2026","rel":"","context":"In &quot;Cooking&quot;","block_context":{"text":"Cooking","link":"https:\/\/exhaliastudios.com\/squirrel\/category\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2011\/10\/tomatoes.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2011\/10\/tomatoes.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/exhaliastudios.com\/squirrel\/wp-content\/uploads\/2011\/10\/tomatoes.jpg?resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/posts\/856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/comments?post=856"}],"version-history":[{"count":5,"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/posts\/856\/revisions"}],"predecessor-version":[{"id":1427,"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/posts\/856\/revisions\/1427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/media\/855"}],"wp:attachment":[{"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/media?parent=856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/categories?post=856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/exhaliastudios.com\/squirrel\/wp-json\/wp\/v2\/tags?post=856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}