A few years ago, we found ourselves in need of some basic do’s and don’ts for personal clothing and accessories for a living history event. I’m publishing them here in case they are of use to a broader audience, and to submit them for criticism.
Good vegetarian dishes are always on my list to find new recipes and try them out. This leafy green and cheese pie from Le Manager De Paris looks like it’ll fit the bill perfectly!
Company of the Staple loves to cook. We’ve been having a lunch display since our first event, working our way up from bringing bread, cheeses, and cold cuts, to pre-making tarts and pies, up to cooking our lunch over a fire on the display. We’ve had a lot of practice, and made many mistakes along the way. We’ve also learned a lot by asking about the the mistakes of others.
This year, as it has for the past three years now, Company of the Staple will be cooking, and feeding 150 people over the course of a weekend event. While talking to the public about the cooking and medieval food. (And many many other things.)
One of the challenges given to me is to find a better way to cook breakfast. Because trying to cook a breakfast for over a hundred people when you only have a campfire and anything that you were able to precook in your residential kitchen, is quite frankly, an absolute nightmare.
Fingerloop braiding was used in the late medieval period to produce lacing, hose ties, purse strings, seal tags and similar items. It’s also easy to learn, faintly addictive, and adds to your re-enactor cred.
Fish is delish, and it’s totally period. Salt it, smoke it, fry it, poach it, bake it, make it into a mix for invalids, put it in a coffin (pie).