The Spice of Life

Welcome back to the kitchen! I apologize for my absence recently, but I’ve been busy with mundane matters and haven’t been able to find the inspiration to write regular articles. This morning, however, I stumbled onto an idea for holiday gifts, and realized that it was also a good article idea.

A bit of Salad

Hello there, and welcome back to the kitchen. I had a tough time figuring out what to write this month, but I thought it might be time for another couple recipe. With the warm weather we’ve been having, I decided that I would talk a bit about one of the most ignored, forgotten, or understated foods at a feast...salad.

Menu Planning Basics

Welcome back to the kitchen! This month I’d like to get back into the “how to” area and talk about how to plan the menu for a feast.

The Story of a Feast

I wrote this before I started this blog, but it belongs here. The feast took place in December of 2010.

This year I had the opportunity to prepare my first feast in Drachenwald. I cooked a couple feasts in a previous kingdom several years ago, but Drachenwald has a lot more experience eating feasts, and there are many more phenomenal feast cooks, so I was a bit nervous that I might not actually be up to the level that everyone would expect. Yule feast, however, seemed a good place to start, as it was going to be a small, local event, with mostly our shire in attendance. That is to say, it was going to be a small, local event...

Minor Rant about allergies and people's ability to follow directions

I'm the head cook for the upcoming Insulae Draconis Coronet Tournament this weekend. For those of you who may not know, at most SCA events in the UK (and generally mainland Europe as well, from what I can tell), food for the weekend is included in your site fee.

How Authentic are our Feasts?

Welcome back to the kitchen. Next month we’ll probably get back to actual cooking, but this month we’ll continue with the discussion I started last month. Last month I talked about two types of cooks I tend to see at events, calling them “Laurel Cooks” and “Pelican Cooks”.

Two Types of Cook

Hello there, and welcome back to the kitchen. I apologize to anyone who was looking for an article last month; I lost track of the date. Lets see if I can make up for it this month...