A hands-on beginners class on brocading by Hrόlfr á Fjárfelli ; a tablet weaving technique to create narrow woven bands with intricate patterns. We’ll setup a loom, go over the basic concepts of tablet weaving with the focus on brocading and learn to weave a basic Viking Age pattern on a warp-weighted tablet weaving loom. … Continue reading Beginning Brocade using a warp weighted TW loom.
From the Æthelmearc Gazette: “Their Majesties Gareth and Juliana called before them Her Ladyship Gytha Oggsdottir. They spoke highly of her long service to Their Kingdom, serving as Silent Herald and assisting those in the fencing field, in all things making the dream of the Society more real and more accessible for many.” “Having so heard … Continue reading Gytha Oggsdottir recognized for her service
For the next redaction challenge, a choice of three different sauces from LIbro di cucina (14th/15th c. Italy). Many of the medieval meat dishes called for a basic roast of the meat, which was then served with sauces. I selected a savory, a sweet, and a tart sauce for us to create. Try one, two, or … Continue reading Let’s get saucy!
This Sunday the 25th from 2-5PM: Scribal Workshop by Cori from the Rhydderich Hael. No fee, no limit. Very much looking forward to another afternoon playing with paints! From Cori: Painting techniques: You’ve just started scribal work and your scroll doesn’t look like the manuscript. One reason may be how you’re handling your paint. This … Continue reading Scribal Workshop – intro to shading, and painting techniques.
THIS SUNDAY February 18th: the Banner Class by Bedwyr from 3-5pm. And the medieval JELLO redaction challenge (I mean, that alone is worth coming to check out…)! Bedwyr: “it would be nice to start seeing lots of Dominion heraldry at events! I would be willing to teach a banner class. I can cover period banner … Continue reading Medieval Banners & Jello
Only one redaction challenge this time around—but one that appeals to all ages: medieval jello! Sampling on February 18. Even if you don’t take the plunge to make it, join us for a tasting! I pulled this from “Ouverture de Cuisine” (France, 1604). PS: There is no vodka in this recipe. Please keep it that … Continue reading February redaction challenge
January Redaction Challenge The new year brought a new redaction challenge, with far less guidance from previous versions: the basic medieval meat pie. Starting with a general background (download the challenge here), participants created their own versions. As a result, we had dishes with goat, beef, chicken, and venison grace the sampling table. We offered … Continue reading Basic Meat Pie
The marshmallow catapult debuted in spring 2017. Loosely based on a German-language schematic, I created a version for our youth that also collapses for easy transport. Robert of Ferness kindly made a medieval-styled ball from leather and stuffed with linen scraps to use as a projectile. When the children hit the tower behind the castle, … Continue reading Marshmallow Catapult
Medieval Meat Pies (adult) Jump down to the youth challenge, Fine Cakes (from A Boke of Gode Cookery at http://www.godecookery.com/goderec/grec11.htm) DESCRIPTION: Basic recipe for a medieval/Renaissance-style meat pie Medieval meat pies usually consisted of beef, pork, venison, or fowl, or a mixture of those meats. The meat was either broiled or boiled, then either used … Continue reading January redaction challenge
December Redaction Challenge We combined December’s Myrkfaelinn holiday potluck with a redaction challenge. Our task: choose a recipe from An Anonymous Tuscan Cookery Book, redact it, and share the results. Here are recipes for some of the dishes brought to the December Challenge, in their own words. Tuscan ‘Compost’ (recipes 62 and 63) Simon St. … Continue reading An Anonymous Tuscan Cookery Book