Congratulations to Myrkfaelinn’s newest Pelican! Mistress Gytha’s elevation ceremony took place yesterday, at the coronation of Their Sylvan Majesties King Sven Gunnarsson and Queen Siobhán inghean uí Liatháin.
Congratulations to our newest Laurel! Mistress Elska’s elevation ceremony took place yesterday, after her vigil, at the annual event known as the Passing of the Ice Dragon, held at the Barony of the Rhydderich Hael. A large contingent of Myrkies processed with Elska before the assembled court, including numerous royalty and peers. Lady Gytha also … Continue reading Myrkies Take the Pent!
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
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
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
November Redaction Challenge In November, we mixed up two staple spice mixes: a powder fine (sweet) and a powder forte (strong). Grab the original recipes from Meadbh’s google drive. In their own words: Simon St. Laurent: I based my Powder fine on the top recipe on the page, from Le Menagier de Paris, using the … Continue reading Powders Forte and Fine
Hrólfr á Fjárfelli was inducted into the order of the Fleur d’Æthelmearc for his work in Viking-Age textiles and fiber arts. Elska á Fjárfelli was given a writ to consider elevation fo the Order of the Laurel for her research and writing about brewing, soap, and mead.
October Redaction Challenge (Youth) Original Recipe: Rys (15th century), found in Seven Hundred Years of English Cooking: Take a porcyoun of Rys & pyke hem clene, & seethe hem welle & late hem kele; then take gode Mylke of Almaundys & do ther-to, & seethe & stere hem wyle; & do ther-to sugne an hony, & … Continue reading Rys
October Redaction Challenge Tart de Bry, a 14th century English cheese quiche or pie The original recipe From Hieatt & Butlers’ 14th century Curye on Inglish: 174. Tart de Bry. Take a crust ynche depe in a trap. Take yolkes of ayren rawe & chese ruayn & medle it & þe yolkes togyder. Do þerto powdour … Continue reading 14th Century Tart de Bry
Hrólfr á Fjárfelli was chosen as Kingdom Arts & Sciences co-champion for his weaving and stand-up Viking-Age loom. Cornelia of Harford became Youth Champion for her inkle-woven shoulder strap and rabbit-skin pouch. Robert of Ferness was made a Companion of the Sycamore for shoe making. Maedbh ni Clerigh was inducted into the Order of the Keystone for her service in a … Continue reading Kingdom A&S Champions and Other Recognition