White Wool Socks

Wedding Socks are completed!!!! I had thought it would be neat to knit some pretty lacy socks for the wedding but that attempt was full of fail. So, I just did what I know how to do - basic socks. The wool is lovely and soft and I am sorry I couldn't better showcase it with greater skill, but I am just not there yet. It is nice to know I will have something that I made and it was good to have a project for the wedding that I find calming

Dobra Tea House

I had stopped into Dobra Tea House in Madison once but was somewhat overwhelmed by the selection and underwhelmed by the comfort so I ended up not staying. However, a friend of mine and I had wanted to meet up for an afternoon of tea and chatting and she recommended this place so I gave it another try.

My problem with it originally was that I don't like rickety tables - they seem unwelcoming and the wicker ones provided looked like they would topple over if my clumsy self looked at them funny. So, we tried one of the little nooks filled with pillows and small lap table. This was much more cozy when I sort of snuggled up in the corner and I think is the way to go in the future.

The tea selection was still overwhelming (they give you a book for a menu) and it wasn't really organized or navigated well but my friend pointed me the right direction and I ordered the Masala which was a nice spicy blend and some pita bread covered in cinnamon, sugar, and butter (anything that involves those three elements has to be awesome right?).

Much better experience when I actually gave it a try but I think the key is having good company to spend it with.

We also managed to hit the "free" section of the library book sale and each found some really great young adult fiction (young adult fiction is awesome because it isn't afraid to explore things - it never seems limited by unused imagination). All in all the day was a win.

Reading...

I recently found a used copy of a Sharon Shinn novel I have been looking for only to discover it was the third in a series rather than an independent novel so I of course needed to buy the first two just to say caught up - obviously. I believe these are classified as some of her young adult novels but they were just as magical and captivating as always.

I am not sure what it is about her writing that draws me in so much. I was once reading a novel of hers that on the service wasn't really very good but I still couldn't put it down. I devour every page wanting to see where the story takes me and sad when it ends and I have nothing left to read.

In updating my Book list I discovered there are 3 or 4 new ones I haven't read yet - I feel so behind! Sadly, I need to wait until after the wedding or I will never get everything done.

Flowers

One of the things that was important to me for the wedding was the flowers - I knew I could never afford to cover the entire place in flowers but I had some specific requirements for the bouquet. I wanted my bouquet to incorporate flowers that remind me of people in my life - irises are my favorite flowers and they remind me of my dad, daffodils remind me of my mother (my dad brought them to her every spring), red carnations are my maid of honor's favorite flower, calla lily's for the groom's mother, and roses because a lot of people said those or couldn't pick a flower (I picked peach because those are my favorite). However, as with everything wedding related, the price of the bouquets was more than I expected. I discovered I could make what I wanted myself for less.

Pear Pudding: Budino di Pera

Pear Pudding: Budino di Pera

In an effort to use up eggs, I thought I would try something a little outside my comfort range. I am not generally a fan of custard but I was intrigued. They are a little fussy to make. The only alteration I made was to crush some oatmeal to coat the sides of the ramekins with rather than bread crumbs which was a texture thing for me - I am not a fan of the taste of soggy bread.

Veggie Quiche

I have a ridiculous amount of eggs that needed to be used up and since we are going to a grill out tonight (and I hate coming empty handed) I thought I would make a quiche.

I am not a big fan of quiche actually so I don't know much about them. I also didn't want to buy a lot of extra ingredients so I looked online at different recipes and ratios and came up with this.

Favorite crust recipe of your choice
1 large onion
2 cups diced peppers
1 cup assorted mushrooms
minced garlic
8 eggs
2 cups milk
2 Tbsps mustard (I only had yellow but dijon would probably be better)
1 + cup of shredded cheddar cheese
2 Tbsps Parisian Herbe blend (dill, parsley, chive, and some other stuff)
seasoned salt
black pepper

1. Prepare, roll out, and spread your pie crust in the bottom of pie pan and bake in the oven at 425 degrees for about 15 minutes. Then reduce heat to 350 or 375.

2. Saute onions, garlic, and green peppers in either olive oil or butter until soft. Add mushrooms. Sprinkle with seasoned salt. Spread these in the pre-baked shell.

3. Whisk eggs, milk, mustard, and spices together until fluffy. Fold in cheese and pour over veggies. Bake in oven for about 40 minutes or until golden brown and set.


I think this actually makes about 2 quiches. I have both leftover veggies and goo. I tried to turn the egg goo into some sort of pan fried thing but the milk ratio just made it boil and get sort of lumpy. That was not a good idea. I think I am going to add tomatoes to the veggies though and make a pasta sauce for work this week.

Anyway, it looks tastey. I haven't tried it yet. We will see how it goes over tonight.

Crafty Updates

Not a lot has been going on in the crafting front. My flowers died about a week or so after posting those pictures so that was timely. Not really surprising but always disappointing.

I seem to have lost my steam with the craft projects. I think part of it is that I have a lot of knitting projects that require my attention so I can't knit when I usually do which is while I am watching a movie or something and I have been spending my Fridays with the boy rather than going to knit nights. I started working on the blanket of many colors again as that is something mindless that I can do while watching television. I am debating whether or not I just want to finish the present skein of yarn or add one more to it. It is really long but not very wide. It is endlessly pet-able though which was its original purpose.

However, after visiting my favorite knitting store yesterday while my mom was in town visiting (that place really is shangri-la to me) I was inspired to get my projects off their needles and cast on something new. So I finished the first of my slippers and started working on the last part before the toe decrease on the second of my bulky socks. I was also somewhat frustrated by the general lack of organization in my yarn stash so I went through all my stuff and updated my ravelry stash to reflect it. And I think I want to make some wrist warmers out of the beautiful yarn my mother bought me yesterday so I have to get other stuff done before I can start those. I also need to stop purchasing yarn and start using what I have to finish the projects currently in my cue - socks for the boy, more dishtowels, flower wash cloths, some more baby socks out of my leftover sock yarn for the multitude of newborns amongst my general acquaintances, etc. I really want to try the February Lady Sweater at some point and doing so means I need to get my other projects done.

I have also delayed the wedding planning entirely too long so I have been working on that a bit too. I am slowly gathering all the materials for my bouquets and I had the first meeting regarding menu planning. There is a lot to do but I think we can get it done. Oh and my fiance's vest - I MUST START WORKING ON THAT!!!

And as a fun bit of nonsense I picked up a couple kits below that I thought might be fun. I really enjoyed them and want to get the rest of the series. I think they will look really nice on my tree this year:

Birthday Swap

So this is somewhat late in posting but a couple of months ago I participated in a birthday swap with fellow Gemini's through Ravelry. A name was drawn for us of someone participating and we sent them a package with $X amount of stuff and then someone else would send us a package.

This was a lot of fun to compile especially since I am horrible at finding bargains usually and it really forced me to spend inside my budget. I even made some stitch markers but i am not sure they turned out very well. Anyway this was the pictures my partner took of the package I sent her:



(I couldn't resist sending a wind-up toy - I like sharing the madness!)

And this was the amazing package I got from my swap partner:


I can't wait to play with the undyed yarn - I am thinking indigo and tumeric and then making one of the Islamic pouches that were discussed in one of the recent SCA craft publications. *squee*

Flowers that Aren't Dead!

I am so excited. These flowers have been alive for a couple of weeks. I discovered the secret to not killing plants within the first 7 days (if you are me anyway) is that I should leave them completely and absolutely alone. The best gift I can give them is my absence. And they are so pretty that I am in no way shape or form offended. These photos were from a couple weeks ago but they are still alive (at least as of Saturday).

For those of you just tuning in, I have sort of a brown shriveled thumb and am always sort of disappointed by my eager if misplaced gardening efforts on our patio each spring. Last year I had a total of like 6 string beans and some woody mint. I decided to go with flowers (since I love them but can't justify buying them for myself to slowly die in a vase on my desk) and that I would just leave them alone. I think as we get towards the drier months of August I will have to intervene with an occassional watering but thus far *knocks on wood* I have living plants

Hooray! For those of you who like photos...Enjoy!

Viking Apron Dress

In an effort to extend my garb/tunics until I can manage to make more time period appropriate SCA garb for myself I decided to make myself a Viking Apron Dress.

I actually finished this about 2 weeks ago but I was waiting for my broaches to arrive from Raymond's Quiet Press before showing it off. My measurements were off in a few places but overall the dress worked out pretty well. The style was more flattering than I expected. I even got bold and embroidered with some wool twill thread. I apparently need a weave to follow to do anything more complex so it is just a simple chain stitch. Interestingly with all the embroidery I have done, I have never embroidered a garment I made. It actually got me excited about embroidery again and I have pulled out a bunch of old projects to finish.

I am hoping to make a head covering to go with the dress prior to WW but I don't think I will make an embroidered one until after the event. Currently, however I have been waylaid by a modern fun little project instead.

Fully Loaded Oatmeal Cookies

At present these are not done yet but I wanted to remember what I did before it was too late.

One of my co-workers really loves homemade baked goods full of lots of stuff so these are made in honor of her birthday. I mixed a couple of different recipes together and came up with this:

Sift together:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon nutmeg

Whisk together:
1 cup butter (2 sticks) melted
1 1/4 cup brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs

Add the dry and wet ingredients together. Then fold in:
2 cups quick oats
3/4 cup dried fruit mixture (I used a combination of craisins, cherries, blueberries, golden raisins)
1/3 cup sunflower kernels (if you opt not to use these add 1/2 tsp salt to recipe)
3/4 cup chocoate chips
Optional: 1/2 cup coconut

Form into balls. Place 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Let sit on the pan for a few minutes before transferring to baking pan.

Heraldic Embroidery

This project completed December 2004



Based upon documentation found in Donald King's "Opus Anglicanum: English Medieval Embroidery". From my research, it appears that heraldic embroidery was occassionally done in either plait or cross stitches in silk thread combined with couched metallic thread. This embrodiery is an attempt to learn how to use plait stitch. There are several different types of plait stitch; the one used may not be the period form. I also attempted to try couching in such a way that a pattern was formed--notice the Laurel leaves on the silver. Materials used: silver passing thread, colored silks, linen ground, silver-tone beads (exact composition unknown though they did tarnish) couched with linen thread.

(Device registered to Master John Chandler)

Or Nue

This was completed circa 2003 or 2004? I am not sure which.



I have been trying to find documentation for how or nue was executed. There are lots of examples of pieces that were done but not a lot of good explaination on the techniques used. This is an attempt to try one theorized technique--I stitched the image row by row in the colored thread. This meant that I had up to 6 needles acting at once. I've also seen people lay the gold thread first and then go back over it in colored silks, but I worried that this would cause uneven tension and allow limited access to the image beneath the gold. I would be happy to hear suggestions.

I understand that varying the spacings on various couched colored threads created depth and shading to the image couched on the metallic thread. For this project I was just trying to figure out a plausible way to recreate the style and was thus more concerned about creating an image. I will work with shading as I progress in my skill level.

(Materials used: gold colored passing thread; colored silks; linen ground)

Goldwork Sampler

This was completed circa 2004 as part of my entry for the Laurel Prize Tourney



Goldwork Sampler

Gold and silver threads are a valuable addition to an embroidery, and their use has been abundant throughout history as evidenced by historical writings, scripture, and surviving pieces. This sampler aims to provide aid in how metal threads may be worked and what materials are available.

1). Pearl Purl---This purl, like other forms is manufactured by wrapping gold wire in a spiral tube, however, one side (the exposed edge) is convex creating a look of a string of tiny gold beads. This is generally seen outlining figures of gold that have been appliqued to the ground of another fabric to help round out the edges. There are extant pieces of goldwork showing outer-edges being outlined in gold pearls. I cannot speak with certainty whether or not these were executed with actual gold beads or pearl purl as I have not seen the pieces, however, as most beadwork usually doesn't survive intact my guess is that pearl purl has been used in these cases.

2). Smooth Purl---A smooth round hollow tube made by wrapping wire like a spring. It is a very pliable material. Be cautious when using purl and bullion (the larger form of purl) as stretching too much will distort the material. Purl may be cut to any length. Smooth purl is specifically created by wrapping a flat wire spirally around for a bright polished finish. The flat wire creates a wider surface area for greater reflectivity. Rough purl is similar except it uses a rounded wire giving it a duller appearance. Smooth purl can be seen on the cuffs of a dalmatic from the Royal workshops at Palermo (1130-1140).

3). Check Purl--this type of purl is created by wrapping flattened wire in varying patterns which creates a greater number of surfaces from which the light can reflect. When one looks down the coil, I find that it looks as though it was wrapped around a triangle and then turned so that the next coil is wrapped at a different angle. I have yet to find any documentation for this thread to be used in our period of study.

4). Passing Thread--This is one of the most common examples of metal fibers available. Essentially, it is made by wrapping gold around a core material. Silk is the most durable, but it can also be wrapped around linen and parchment. The Maeseyck embroideries of the 9th C. use passing thread with a core of human hair. The earliest form of gold thread was passing threads. Pure metal was beaten into thin plates and then cut into narrow strips. Several centuries later, it was drawn into wire form. It is known that in the 13th C, English ladies created their own gold thread by spirally twisting gold around a core of silk or flax before working it. Passing thread comes in a variety of sizes.

5). Couching--This is the most common method of applying metal threads to a ground. It is far to valuable to waste by pulling through the fabric, and gold thread is, in fact, usually too inflexible to be much use in regular stitching. Couching is executed by laying the metal fiber on the surface fabric (occasionally, two layers are used for stability) and tacking it down with another thread such as silk or linen. I show couching in three shapes. Generally speaking, it is easier to work from the outside in except when making circles when the shape is more easily maintained by working outside in. Some things to watch for: when turning corners it is sometimes easier to stitch the threads separately to help minimize gapping rather than stitching over two threads as is generally done. Even so, it can be a difficult area to navigate, as is evidence by my example.

6). This was created by cutting check purl into a bunch of little "beads" and randomly laying them at different angles. Pearl purl is couched along the outside to finish the look.

7). Underside Couching--This technique reached its height in the 13th and 14th C though examples my bee seen as early as the 12th. It almost exclusively existed in England and the technique vanished in the 15th C. It is executed quite similarly to surface couching with one notable exception. When the tacking thread goes back down through the fabric, it exits through the same hole, thus drawing a small loop of metal thread with it. This adds both durability and flexibility as the "hinge" of thread allows more movement and protects the couching thread from wear and tear. Extant pieces illustrated this point more fully; in pieces where the silk has deteriorated on surface couching, the gold threads hang loosely, however, in underside couching pieces of metal threads are perfectly preserved in original form as is seen in the Ascoli Cope.

As the skill of craftsmen progressed, underside couching began to be worked in patterns. The couched threads were staggered from row to row to create zigzags, geometric elements, and foliage. They even used multicolored silks to enhance the effect (though these were usually hidden). When trying this oneself, an embroiderer may wish to draw guidelines on the fabric. This technique is difficult to master as seen in my sample the rows should lay straight and the tension should be even.

8). Raised Work--This technique was much more common in the 14th and 15th C; there is less evidence of its use earlier. One of the most beautiful examples is the badge of the Order of the Dragon from 15th C. Hungary. Wrinkles around the mouth, veins of the wings, and overall "bone" structure of this three dimensional embroidery add more life and charm. The technique is executed by first padding the ground with threads or fabric (usually silk, wool, linen, flax, and/or cotton when available), usually in the opposite direction as the threads being laid, and then stitching over it. Another example of this can be found on the interlacing border of a 15th C chasuble. My example uses gold purl that is wrapped very tightly so as to look like passing thread and is stitched down with silk. The raised threads are waxed cotton that have been stitched down to the thread. To help enhance the design, lay a couching stitch on either side of the raised piece.

9). Or Nue (Shaded Gold)---This technique reached quite heights in Italy and Flanders in the 15th C. The technique creates blocks of stitches in colored silks--the overall effect is that of graphic images highlighted by sparkles of gold. Varying the space of stitches allows the embroiderer to deepen the effect with shading.

Pigment Translation

This project was originally completed sometime in 2003.

Colors: The Story of Dyes and Pigments By Francois Dleamare and Bernard Guineau.
As the title suggests, the book takes a look at the history of dyes and pigments, how new colors were created and how changes within the textile and dying industries were effected by these changes. One of the things that I enjoyed about this book was the amount of information about Roman and Medieval dying methods and the evolution of processes during the time period. I’ve always been sincerely disappointed by the small paragraph of information many authors use to mention any history on an artform that existed during the Middle Ages, so it was definitely refreshing to have an entire chapter with beautiful color photographs devoted to the era. It’s a nice read with some interesting information. In the back there is an appendix of sorts that contains exerts from documents as well as a good listing of books for further reading. One thing I would have liked would be a glossary of commonly used terms for easy reference as I read the book. It’s a nice place to get started if you’re interested in or ever think you could be interested in pigment history.

Pigment Translation:
While perusing this book there was an image taken from an example of a 16th-century recipe recipe for making fine-grained scarlet lake. The recipe was in French and as I could easily see every letter in the image, I decided to attempt a translation. While there are a few words that I am still unable to find any modern equivalent/translation of, the following is what I was able to come up with. Thanks to Eliane for assistance with the translation

Pour Faire Lacca de graine fine.
Pren une livre de tondure d’ecarlate fine, et la mets en une poelle neuve pleine de laissue, qui ne soit point troup forte: puis la fay bouillir tat que la laissiue en prenne la couleur. Ce fait, pren un sachet, large par en haut, et agu par bas, au-quel verseras la-dite tondure d’ecarlate, et la laissiue, mettant un vaisseau dessous: puis presse bien le sachet, tellement que toute la sustance, et toute la couleur en puisse decouleur, apres lave la tondure, et la sac, au-dit vaisseau, ou est la couleur. Et sil te semble que la tondure ait encore d’avantage of couleur, tu la feras bouillier avec autre laissiue, faisant comme par-avant. Ce fait, mettras chaufer au feu la-dite laissiue coulouree, mais ne la laisse point bouillir: et faut tenir toute preste, sus le feu, quelque poelle nette, avec de l’eau nette, la-quelle, estant chaude, y mettras cinq onces d’alun de roche pulverise: Et incontinent que tu le verras dissoudre, pren un sachet, comme le premier: et quand la couleur sera chaude, ote-la du feu, et y boute le-dit alun: puis jette ainsi tout ensemble au sac, mettant dessous quelque vasseau plomme: et regarde si par en bas la couleur en vient rouge, lors prendras de l’eau chaude, et la verseras au sac, y versant aussi tout ce qui estoit coule, au-dit vaisseau, sous le sac: et verse tant de fois ce qui coulera par en bas, que tu verras que la liqueur qui en sorte, ne soit plus rouge, mais claire comme laissiue: ayant ainsi ecoule toute l’eau, la couleur demourera au sac, la quelle tu deferas d’une spatule de bois, la mettant au fond du sac, et la reduis toute en une masse, ou en tablettes, ou comme bon te semblera: puis la mets saicher, sus un carreau neuf et net, a l’ombre, ou a l’air, et non pas au soleil. Et par-ainsi tu auras une chose excellente.

For making a lake of fine seed.
Take a pound of tondure of fine scarlet, and put it in a new pan full of laissiue, that isn’t too strong: then make it boil as long as the laissiue takes in the color. That done, take a small cone-shaped [big on the top and skinny on the bottom] bag, into which, pour the above mentioned tondure scarlet, and la laissiue, put a tiny vessel underneath: then press the bag well, so much so that all the substance and all the color draws forth. After, wash the tondure and the bag as well as the vessel where the color is. And if it seems that the tondure has more color, you should boil it with another laissiue, done as before.

That done, heat in fire the previously mentioned laissiue color, but don’t leave to boil: And you must keep ready on the fire, a clean pan with clean water, which is warm, and add 5 ounces of powdered alum: And once you see that it is dissolved, take the bag, like the first: and when the color is warm, take it away from the fire, throw in it a bit of alum: then throw thus all together in a bag, place underneath some lead vessel: Look to see if the bottom color is turning red, at that time take the warm water and pour it in the the bag, in it also pour all that had sunken into the vessel beneath the bag: and pour so many times that which runs in the bottom is a sort of liqueur that isn’t red, but clear as laissiue: having poured off all the water, the color will stay in the bag, that which you defer to with a wooden spatula, and put it in the bottom of the bag, and reduce it all in a lump or in bars or as it seems good to you: then let it dry, in a clean and new box, in the shade or in the air but not in the sun. And by thus you have an excellent thing.

Pears Poached in Port

This originally compiled circa 2000 I believe (I am transferring data from my original website). Not my best work but again an effort to help me mark my progress.

Poached Pears
Pears appear in a multitude of forms throughout medieval cooking and their use dates back thousands of years before period. They were often served at the end of a meal with other sweets and were thought to have medicinal properties. Chiquart’s "On Cookery" includes instructions for baking pears that were thought to help the sick, and scribes from circa 2750 BC recorded medical prescriptions that include a poultice made of pears, figs and thyme. In Siena, in 1326, candied pears were served at the end of every meal of one particular knighting ceremony, and the lower classes of Rome sometimes ended their meals with a dish of grapes, pears, and apples.
Recipes for pears cooked in wine and spices appear throughout English manuscripts. Surprisingly, there are few examples of similar dishes in French, Latin or Italian manuscripts. There was mention in some French and Italian menus of "Pears with Hypocras" however, a recipe did not appear until the 1400s. In fact, Le Ménagier de Paris mentions that they were "like turnips." This is different from sweet pear desserts of the English.
Pears were pureed, baked, or poached with spices in wine. With the poached recipes particularly, there are many variations, almost all include wine, pears, sugar, and cinnamon. Other ingredients include anise, cloves, mace, dates, currants, and vinegar. Also, salt or ginger was used. (Ginger can sometimes be an interesting alternative when trying to cut salt from ones diet). In "Forme of Cury", there is a recipe called Peeres in Confyt which adds mulberries to enrich the color and has the final dish served with the cooked pears in a pyramid shape with the syrup poured over top. This created an interesting variation of color when serving.
Color was important in medieval cooking. The authors of The Medieval Kitchen: recipes from France and Italy state that color "defined dishes an were an element in the cooks choice of ingredients." Meaning, that the kind and color of sauce determined which spices to use to preserve the integrity of the dish—for example, a yellow sauce may have used saffron, etc. The recipe from which mine is based, Perys en Composte from Harleian MS 279 Potage Dyvers, includes the addition of "Sawnderys" or sandalwood. Sandalwood, sometimes called dragon’s blood, adds an old rose/reddish color to dishes. The Boke of Godecookery website recommends the use of red food coloring instead, as the affect is similar without the difficulty of trying to find the spice and the unpleasant taste that sandalwood can sometimes add.
The following is the modern variation that I use when making poached pears:
2 cups of red wine (I prefer port)
1 tbsp sugar
4-6 pears
3 cinnamon sticks
a couple drops of food coloring
pinch of salt
powdered cinnamon to taste
In saucepan, heat through the wine, sugar, food coloring, salt and cinnamon sticks. I let mine simmer slightly to thicken a bit and to remove as much alcohol as possible. Remove cinnamon sticks. Peel and slice pears. Add these to wine mixture and heat at low. When pears are translucent (this may take awhile depending on how many pears and how firm they are), taste and add sugar and powdered cinnamon to your liking. Pears may be served warm or chilled. Keep refrigerated.
While many recipes call for the pears to be parboiled, this isn’t as necessary with modern pears as they are probably sweeter and softer than those available in period. While slow cooking wasn’t really a possibility in a medieval kitchen (hence the parboiling), it can break the pears up too much. I find the flavor to be better when they are simmered with the wine to soften them. For authenticity, or for particularly hard pears, you may wish to parboil them.
Also the original recipe called for 2 tbsp of powdered cinnamon to be added to the simmering process rather than cinnamon sticks. This can make the mixture gritty and requires straining of the cinnamon. For ease and for a subtler flavor I used cinnamon sticks. As mentioned above, you can also add dates or currants along with other spices.
Enjoy!

Bibliography
Hieatt, Constance B, Brenda Hosington, and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks 2nd Edition. Canada: University of Toronto Press, Inc, 1996.

Matterer, James L. "Perys en Composte." 2000. .

Matterer, James L. "Apples & Peres." 2000. .

Redon, Odile, Francoise Sabban, Silvano Servent, and Edward Schneider. The Medieval Kitchen: Recipes from France and Italy. Chicago & London: The University of Chicago Press, 1998.

Tannahil, Reay. Food in History. New York: Three River’s Press, 1988.

Roman Necklace

This project originally completed prior to fall of 2004. Exact date unknown



The instructions for the necklace came from Fire Mountain. They based it on a Roman necklace dated from the 2nd C. CE. Their source was the book "Ancient Gold Jewelry at the Dallas Museum of Art" by Barbara Deppert-Lippitz, photography by Tom Jenkins, (ISBN 0-936227-19-2). I haven't compared the model with the original so I'm not sure how closely it mirrors the one in the original source; however, the original model used gold and emerald while my remake is garnet and gold-filled wire. Each link is made with a simple "S" shape.

A Bodice and Skirt

A good friend of mine agreed to help me make some new garb for the SCA event this last weekend, The Kingdom of Northshield's Coronation for Stephen and Ailleanne. I have gained quite a significant amount of weight since I first joined the SCA so most of my garb either doesn't fit me or has been worn out after 9 years in the Society. I have several tunics which are good for working in the kitchen but are really less than flattering on me.

So we decided to make a cotton bodice and skirt. Nothing terribly fancy as much of my time in the SCA is spent in the kitchen. My garb needs to be comfortable, keep me mobile, and be washable. She drafted a pattern for the bodice using instructions found on the Elizabethan Costuming Page. I was skeptical about it given that bodice's always look smaller then clothing I would normally wear but it worked out perfectly. I found some sturdy cotton fabric and we managed to make it reversible. My friend did most of the work but I think I could make another (except maybe for the cable channels) now that we have suitable pattern.



The skirt was nice and full and just made from my friends own costuming experience. The pleating technique she showed me was amazingly easy and turned out beautifully even with my uneven spacing. I think I was a little too cautious with my hem because I do trip over that but that is fixable and she was correct in her advice to hook the skirt tighter then I would normally wear it because the bodice will pull me in quite a bit. I will need to fix that as well.

The pictures are somewhat wrinkly because I never managed to get photos while I was wearing it. It fulfilled all it's functions and I felt good wearing it. It makes me want to play more actively again. I still haven't changed my mind that costuming is far more fussy then I enjoy but I think I could make this outfit again.

My other task this last week was trying to make a suitable head covering. After years of trying I finally managed to figure out how to make a veil work only I don't really wear the appropriate costume for veils anymore. The only other head covering I have managed is the turban style head wrap that always looks better on everyone else. It will at least stay on my head. I used to use fake hair and do hair wraps/braids similar to what I found in photos. Over the years my hair has become progressively thinner and can no longer support length or the fake braids and that is no longer an option. However, appropriate head dress/style really makes an outfit I think and is something I have been striving to improve.



I wanted to find a head covering more appropriate to my new garb so I tried the coif pattern found at the Elizabethan Costuming site. It definitely did not work out the way I expected. I tried (to the best of my limited costuming ability) to adapt the pattern to fit my head but it was still too small. I used the idea from the Extreme Costuming website of anchoring the coif to a forehead scarf but I don't think I managed to execute it properly. I ran out of time to perfect it so I did some creative pinning to make it look somewhat presentable. However, it kept slipping off my head which is really not a functional option when my garb needs to be something I can work in. I think if I can figure out a way to perfect it I may eventually make an embroidered one. And the Attack Laurel's site definitely gave me a better perspective on how I can improve it. I just need some practice.

Weekend of Knitting

Friday night I went to the Late Night Knit at the Sow's Ear. I had gotten a few notices from friends who had hoped to be able to go and I was looking forward to seeing folks but decided that even if no one showed I still wanted to go. I am slowly getting more comfortable doing things on my "own" again. As much as I love my partner it is good to be able to remind myself that I am still cool with just me.

And it is such a lovely place...warm beverages at just the right temperature and labyrinthian rooms full of shelves stuffed with yarn. And knitters are a lovely group...everyone just seems happy to be somewhere knitting. As always the place is packed so I wound up sharing my table with some people I hadn't met before and was glad I had the opportunity to chat with them.

I finished the second of the basic baby socks.



They knit up really quick and the second one on the left is starting to show promise as "k1 p1" ribbing is concerned. Not great but significantly less woofy then the first attempt.

Although I think I knitted the first one wrong because when I went to do the final decrease on the toe it happened very differently and I think I like the original way I did better. I need to wash and block the hat and socks before I send them off to my aunt. The hat is going to probably be too small and the socks probably too big which I am hoping will be forgiven.

Saturday the full force of the ick I have been slowly coming down with hit me. Horrible cough and my entire body ached. As in I think I now know where my spleen is. Which means I got pretty much nothing done except for a load of laundry and some banana chocolate chip bread (the bananas needed to be used up).

The rest of the day I plunked down on the couch and watched some movies... mostly some Netflix stuff and of course one of my three favorite crafting movies Pride & Prejudice (the good version from A&E...no I do not want to know about the zombies. There are no zombies in Pride & Prejudice). It is excellent because it is so long and I have the thing practically memorized so I can concentrate on the knitting when I have to and not miss any of the story. I wonder if Jane Austen knew how much she would be loved centuries later.

Anyway, while watching I started making the flower washcloths I have a pattern for. I am thinking of making a bunch as presents. The cotton chenille is unbelievably soft and which is making up for the non-stretchy nature of the fiber. I would be highly annoyed otherwise. I probably would have gotten further but I got tired a few times and worked on the Blanket of Many Colors instead.




I think I have enough projects to get me through the end of the year and probably the end of next year as well.

However, Some day when I do not totally suck at the knitting thing I am going to attempt this:
http://www.flintknits.com/blog/?p=151

I have seen the February Lady Sweater every where in the past month and a wide variety of shapes and sizes and I know that someday if I really really try I could make it...possibly. I am hoping that I will have worked up the courage to try next spring.

NO! I am not going to start anything else knew until I finish what is on my current needles (except for the blanket of many colors which is my "I want to knit but not really concentrate on the knitting" project and has no deadline).

A Cambridge Pudding

A Cambridge Pudding.

(John Murrell: A new booke of Cookerie; London Cookerie. London 1615) http://www.uni-giessen.de/gloning/tx/1615murr.htm

SEarce grated Bread through a Cullinder, mince it with Flower, minst Dates, Currins, Nutmeg, Sinamon, and Pepper, minst Suit, new Milke warme, fine Sugar, and Egges: take away some of their whites, worke all together. Take halfe the Pudding on
the one side, and the other on the other side, and make it round like a loafe.
Then take Butter, and put it in the middest of the Pudding, and the other halfe aloft. Let your liquour boyle, and throw your Pudding in, being tyed in a faire cloth: when it is boyled enough cut it in the middest, and so serue it in.

My initial review of this recipe sounded like a boiled pudding. I have never had or seen one but I had heard of them so I did some online perusal. And found this:
http://aww.ninemsn.com.au/article.aspx?id=42205
While not identical it gave me some good ratios to start with. I opted to leave the suet out as I had some difficulty finding it and what I did find was in larger quantities then I needed. I wanted to try the recipe first and see how it tasted before investing in ingredients that might go to waste. I also found another pudding recipe from the same Murrell reference that gave the option “If it be a fasting day leaue out the Suit…”

1 ½ cups butter, softened
1½ cups sugar
3 eggs
½ cup warm milk
4 cups (280g) stale breadcrumbs (not dry)
1 cup (150g) wheat/white flour mix
1 cup (150g) currants
1 cup (170g) pitted dried dates, chopped
4 tsps cinnamon
1 tsp nutmeg
1 tsp pepper

Combine dry ingredients and incorporate the wet ingredients until the dough holds its shape. Form into a round loaf. Tie up into cheese cloth. (I prepped the cloth by soaking it first and then sprinkling the center with flour to form a barrier to hold the moist pudding in and help form the skin needed for the pudding to hold its shape).



I slowly immersed the pouch into boiling water and tied the ends to the handles of the pot and put a lid over. This then boiled for six hours. I had to replenish the water periodically.



After 6 hours I removed the pudding and unwrapped it and allowed it to cool.



The pudding became more firm and darker in color as it cooled.



The flavor was good and I seemed to have found a good balance with the spices. I don’t think that anything is missing by not adding the Suet and since Coronation takes place during Lent in our modern year I decided to leave it out. It had a good flavor but needed a sauce. I couldn’t find anything else with in the same text but I decided I will serve with an almond cream which uses almonds, cream, mace and sugar.

Baby Hat

Wow! This knitted up really fast! I had some sock yarn that I wanted to work with but I didn't feel like tackling another pair of socks so I decided to make this cute baby hat I had a pattern for. I was a little unsure of a few things but I managed to figure them out. I guess I am getting to be a better knitter despite myself.

I used Sockotta. I think it patterns a little more distinctly than Berroco Sox but I am not sure which one I like better. I have a ton left over so I am going to make a pair of socks to manage. I had forgotten that my aunt was pregnant (I don't keep in touch with my extended family that much) so starting and finishing it was rather convenient. Her shower is tomorrow and since I have to work I will send it, the socks, and a card soon. I think I am going to make another set for the original mom-to-be this was intended for. Then I should probably get back to some other projects.

I really liked how this one pattered on the top with the decreases. The I-cord was a first attempt so it is rather woofy. I found lots of instructions on how to start I-cord but absolutely none on how you finish it off. My first was a little disasterous but I tried doing decreases on the second until I got down to one stitch and then finishing it off like I usually do for a cast off. I then pulled the tail back down through the cord which seemed to correct the end shape. Not perfect but better then the first attempt. Look at me experimenting.




It is a good thing I am starting to get hooked on this because I have too much yarn to just drop the knitting thing but I worry how long my interest will last. My embroidery obsession is pretty much gone and I am hoping the knitting one doesn't follow suit.

Knit! Knit! Knit! My First Socks!

Hooray! I made my first pair of socks! I went to the Late Night Knit at the Sow's Ear last night and I made so much progress on the last sock that I was able to finish the toe this morning (of course when I should have been doing other things).

The store and concept are great. Knitters really are cool people it seems and very welcoming. I also bought myself a long-coveted skein of the Opal Harry Potter yarn. I think I am going to save it for when I am feeling brave enough to make fingerless gloves.

I also recently finished the Mobius scarf for the boy:



I didn't think very carefully about it though and did the black part wrong. It curls in on itself (you are seeing a picture of the blocking which didn't help). The boy likes it though so I win.

In other crafty bits not much else new. I recently played around with a recipe for orange chocolate chip cookies using bits of candied orange peel. Not quite orange-y enough but still good.

Bento

I was recently given some bento making supplies. I often search the web for neat bento images because I think it is a really neat way to do lunch. I am not all that creative and my first few bentos always left me really hungry. It turns out I was eating child size ones when I did some reading. So, I started making something similar to those shown above (those are two seperate days I was just thinking ahead) and then supplementing it with a sandwich or something. They have been fun and I am amazed how contentedly full I am the rest of the afternoon. I have been lazy this last week or so and I have been noticing the difference.

Fried Rice

I received some nice new pans for the holidays (mine are sort of a hodge podge of what I received as hand-me-downs and what I could find on sale. Nothing really reliable so this was a wonderful gift) and proceeded to experiment.

We had some leftovers I wanted to use up so I fried two eggs and scrambled a bit, added some left over rice, frozen peas/carrots, and a healthy dose of soy sauce and sauteed until tender.

It wasn't too bad.

Nachos!

My fiance really loves nachos and I have slowly been coming up with my own recipe for making them at home based on our own personal preferences and what I come across online.

Essentially:
Brown hamburger or ground turkey and then add about 1 cup of water mixed with a healthy dose of taco seasonings (Penzey's has a great mix).

I drain a can of diced tomatoes (I like Del Monte's mixed blends and usually use the green pepper/onion one), a can of sliced olives, and some chili beans.

I layer chips, shredded cheese, the veggies, and meat until the pan is full and pop it in the oven for 10 minutes until the chips soften and the cheese gets all melty.

Incidentally the dish pictured above was a holiday present that I am really liking. I never would have picked it out for myself but I am glad I received it because I think it is going to fill in some gaps in my kitchen utensils quite nicely.

Dark Sweet Cherry Crisp

There is a brand of frozen fruit I like. It is a little expensive but the fruit is generally better than what I can get fresh (except of course when it is in season) and it is already cleaned/de pitted/ de whatever. It comes in these huge bags. I had bought a large bag of dark sweet cherries with the hopes of making cherry crisp. In my online searching I mostly found tart cherry recipes but this one looked really promising.

I doubled the recipe since I had well over twice that much fruit and I mixed some cinnamon and nutmeg in with the oat/crisp portion. It turned out really yummy!