…and in this case, that man is Jaqen H’gar. It has to be close to three years ago now that you all threw out some wonderful suggestions for this meal, and inspired by a recent episode of the show, I have finally taken full advantage of them. I fear I have not quite done your excellent ideas justice,
…and in this case, that man is Jaqen H’gar. It has to be close to three years ago now that you all threw out some wonderful suggestions for this meal, and inspired by a recent episode of the show, I have finally taken full advantage of them. I fear I have not quite done your excellent ideas justice,
Thoughts: I hadn’t realized until someone asked me recently online if I had a good pomegranate recipe that I was, in fact, completely lacking any such thing. I use pomegranate seeds a lot as a garnish in photos, and love to snack on them, but as far as cooking? Nada. So, I started to look
Thoughts: A number of quirky Lenten dietary choices were made this year by members of this household, and that meant I had to go searching for new recipes to accommodate those restrictions. Thankfully, medieval cookbooks were all about recipes for Lent, and that’s where I found this beauty. It’s in the Opera of Bartolomeo Scappi,
Thoughts: So here’s a wacky one. At first blush, the historical recipe (included below) seems like it will produce a nice and simple candy. Then you skim over the word “chyconys”… Go on, say it. “Chicons…chick… chickens?” They really want me to put chicken in my candy?! Now, I have to admit that I, well…
I have a confession: I am heartily addicted to attending auctions. And not necessarily to buy anything. Honest. In a large part, I just love the frenetic atmosphere, the social buzz of congratulations and irritation, and the calculated bidding of long-time pros. I’ve learned the all-important lesson that nearly every piece of beautiful old furniture,
To celebrate the release of the Dornish eCookbook, From the Sands of Dorne: A Feast of Ice & Fire Companion Cookbook, here’s a quick and easy recipe that didn’t quite fit in the new book: Helva. It’s essentially sort of like a Middle Eastern shortbread, with butter, flour, sugar, and in this case, just a
I have some eclectic hobbies. Granted, there are a number of perfectly good reasons I might have a rather sizable collection of sealing wax and seals. I do run a quasi-medieval blog, after all. But if I’m honest, it’s partly just that I’m addicted to the things. They are seriously cool! So while planning for
“Nutmeg has great heat and good moderation in its powers. If a person eats nutmeg, it will open up his heart, make his judgment free from obstruction, and give him a good disposition. Take some nutmeg and an equal weight of cinnamon and a bit of cloves, and pulverize them. Then make small cakes with
So, I saw these quinces in the store about a month back, and was very excited. Quinces were very popular in historical cooking, and I thought to myself, “Great! I can make all sorts of things!” Starting with quince paste, because it goes well with cheese, and I happen to love me some cheese. As