Pennsic Pity Party

[hudebnik]

If we had gone to Pennsic, we'd have arrived home either late Friday or mid-day Saturday. But we didn't, due to COVID, so we arranged a Pennsic Pity Party: a mostly-medieval dinner for two, in c1400 clothing, with Perugia linen tablecloth and napekins, prunted glass beakers, use-knives and latten spoons, and Majolica pottery. (Meat-fork made by our friend Macsen Felinfoel.)



The low-labor menu:

• sallat with oil and vinegar


• peascods (frozen sugar-snap peas, microwaved just a minute to thaw)


• chicken y-rostid (rotisserie chicken from the grocery store)


• meat pie (frozen steak-n-stout pie from Trader Joe's; it has potatoes, but it looks medieval from the outside


• tartlets of spinach and beet (I got some free beet greens from the farmer's market and made these a few days ago, following Cariadoc's redaction but increasing the eggs and cheese; as usual since Atkins, I made these crustless, single-serving, in muffin tins)


• strawberye (a strawberry sauce-or-pudding from a 15th-century English source; we hadn't made it in many years, but looked up a redaction off the Web. Too liquid: more of a sauce than a pudding.)


• water and non-alcoholic perry to drink

Comments

[hrj]

Ah, that's what the pictures were about! I love the example of how to put together an easy medieval feast.