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Continue reading →: Where’s the (corned) beef?
Saint Patrick’s Day, here in the U.S. goes hand in hand with a traditional meal of corned beef and cabbage. But is it really a traditional Irish dish? The answer is definitely not! Corned beef and cabbage is firmly rooted in the melting pot of America. In Ireland cows were…
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Continue reading →: Here Comes Peter Cottontail
Winter is leaving and Easter is right around the corner! When I was a youngster, we would dye all of our Easter eggs, and have the typical Easter egg hunt in our in the backyard. Once we were done with that frivolity, we would peel the eggs and dye them…
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Continue reading →: Heraldic Squirrels
Their meaning and depiction through the ages. So, I’m off at an SCA event this weekend. It’s the Kingdom Arts and Sciences Festival, where the populace of Atlantia can share thier research and creations. I didn’t want to go empty handed, so I put together a fun bit of research…
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Continue reading →: No Fire, Just a Trial
A very tasty medieval green sauce. In the medieval times, anyone who could afford it used a lot of spices in their cooking. Whenever this is mentioned, I often hear the comment that the cooks were trying to disguise bad meat. This couldn’t be much farther from the truth. Spices…
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Continue reading →: Another Trial by the Fire
A simple medieval style roasted pork loin, with a wine and onion sauce. As I mentioned yesterday, for the last couple of years, I’ve been competing in a medieval live fire cooking contest. This recipe is actually so simple, that it’s ridiculous how much research I put into this entry.…
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Continue reading →: A Trial by Fire
Well, I got caught up in the winter doldrums and haven’t posted anything in ages! But I’m back with some interesting medieval cooking for you. I’ve been participating in an SCA event each summer that involves cooking in more or less primative conditions. It is called, aptly, Trial by Fire.…
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Continue reading →: The Perfect Scottish Appetizer
Even haggis naysayers will love this appetizing dish! Here in the United States, we don’t really eat a lot of lamb, and we hardly ever eat liver. Now, I personally am very fond of both of those proteins, so it’s not a great surprise that I love haggis. Over in…
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Continue reading →: Single Malt Scotch Whisky
Scotland’s Finest Single malt Scotch whisky is a premium spirit produced in Scotland, at a single distillery, made exclusively from malted barley, using pot still distillation, and aged in oak casks for a minimum of three years. The name whisky comes from the Gaelic “uisce beatha“, meaning “water of life”. Most…
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Continue reading →: How To Up Your Mashed Potato Game.
Tatties and Neeps, for the win! The potato is the world’s fourth most important crop, after rice, wheat and corn. It is the number one crop among non-grains. For a new world crop, native to the Andes in South America, the world has taken this tuber to heart. Part of…
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Continue reading →: Address to a Haggis
Fair fa’ your honest, sonsie face, Great chieftain o’ the pudding-race! The last time I visited Scotland, we stayed at an inn in the tiny village of Ardersier, population 1100 souls. The (only) pub in town, The Star Inn, has food so delicious, it was hard not to order one…
Hello and welcome to my blog. I started this as a means to update and share my favorite recipes. I’ve decided to branch out a bit. I am not only sharing my culinary exporations, but also some of my favorite hobbies. Stop back often for updates on not only my cooking, but also my delving into the medieval lifestyle.
