The other day we shot some footage for a cheesemaking tutorial for an upcoming #sca event, and at one point I mentioned that you didn't need a huge cheese press. I pointed at some empty plastic cream thingies and said you could use those.
A week later, here we are - tarragon in one, sage in the other. Herbs from our garden, by the way ...
So, fifteen-ish years ago, I did an #SCA Coronation feast from late Roman sources, mostly Apicius. A few days ago, Legonium, a Latin by way of Lego Twitter account - https://twitter.com/tutubuslatinus - posted a comment about Moretum, attributed to Virgil, which I had made for that feast. As it happened, I had some home-made cheese handy, and plenty of celery leaf in the garden. The garlic wasn't mine ...
Inspired by @alpine_thistle I made Clementine Old Fashioneds last night. I use simple syrup rather than sugar cubes, because:
a) I don't have sugar cubes
b) I frankly can't be arsed
And quarantine, well, work from home, day one ...
I made tortillas. The first two had way too much oil in the iron skillet. The second two are better. More updates as the situation warrants.
Also, my wife passed her UK driving test! (After having had a US driving license for decades ...) I'm not saying there was a lovely sparkling shiraz and margaritas to celebrate, but I'm not saying there weren't.
The fire wiped out all the wood store, cloth store, leather store, and bins in other stores. I'm building walls and fire doors now.
Better late than never ...
In the medieval period, brawn referred to meat in general, often pork. Modern brawn is typically made by simmering a pig's head and trotters, and keeping it in the gelatin produced. It is called head cheese in North America. The hardest part of making it can be sourcing the head in the first place.
Actor/writer/musician/UNIX guru/cook/medievalist and more. http://www.aspiringluddite.com
Medievalists and Medieval-adjacent. Sort-of.