cooking

[hudebnik]

So, we're running an SCA event on Saturday. It's up against a major SF con, twenty miles away, where the SCA always does a demo; it's up against a University event, maybe a hundred miles away; it's up against four other SCA events in the Kingdom, all within a three-hour drive; and our group is running Coronation a week later. As a result, reservations are low, and the event is guaranteed to lose money: if we sell a lot of last-minute feast tickets to walk-ins, enough to use up the groceries we bought, we'll only lose about $200. We probably should have canceled this thing a month or two ago, but we didn't, so we're just going to have fun, play some silly-but-period games, and feed people a good feast.

So, about the feast... shalmestere and I have always believed in pre-cooking as much as humanly possible, so there's less opportunity for things to go wrong on the day of the event. We made a batch of quince pastes a few months ago, and another one last week. We made a batch of wafers last week. Today, in the process of shopping for something else, I came across a bin full of surprisingly good-looking beet greens, so I bought them and will include them in the Menagier spinach tarts. Problem is, the refrigerator is full to bursting, so I semi-cooked and chopped them tonight so they would take up less room (and yes, they reduced in volume by a factor of about six). We made a gallon and a half of "potage for a fish day" tonight, so the kitchen smells deliciously fruity. It'll smell of lots of other things tomorrow, as I'm spending most of tomorrow pre-cooking, with breaks to take delivery of the Provincial cookware and servingware, and to pick up ten pounds of meat at the butcher.

Tired now. Bedtime.

Comments

[shalmestere.livejournal.com]

Watch for more info after the event :-D