12th Night Auction of Missing and Forgotten Stuff

Finding stuff you no longer need? Got a Lost & Found box from an event or practice? These are things for the Twelfth Night Auction of Forgotten Treasures ™!

Bring your no-longer-needed garb and gear, kids’ stuff, camping do-dads, and other items of interest to SCAdians to me at BMDL Twelfth Night. I can still pick stuff up – fighter practice would work, or any Panera or Starbucks, or even a tea shop!

The Auction has been a phenomenal success thanks to the many generous contributors and donors and forgetful attendees. I just can’t hardly wait to see what turns up this year!

Thank you, thank you all — Elss

BMDL 12TH Night — Auction Accepting Stuff!

As you rummage around in closet, attic, and cellar looking for those boxes of holiday decorations, keep an eye out for stuff you no longer need. These are things for the Twelfth Night Auction of Forgotten Treasures ™!

I will gladly pick up contributions of no-longer-needed garb and gear, kids’ stuff, camping do-dads, and other items of interest to SCAdians. Send a Faceybook PM to Elss Augsburg (other contact info in the Dark Pages) and we will find a mutually agreeable time/place to meet–fighter practice would work, or any Panera or Starbucks, or even a tea shop! Of course, you can always simply bring the things to the event.

Autocrats, here is how you clear out your Lost and Found!

The Auction has been a phenomenal success thanks to the many generous contributors and donors and forgetful attendees. I just can’t hardly wait to see what turns up this year!

Thank you, thank you all — Elss

The Crown Tourney Combatant/Consort List for Autumn Crown

From His Majesty, King Gareth, and her Majesty, Queen Juliana —

Fall Crown Tournament, October 7, AS 52, 2017
Combatant/Consort List.

Duke Timothy of Arindale for Duchess Gabrielle van Nijenrode
Duke Sven Gunnarsson for Duchess Siobhán inghean uí Liatháin
Duke Malcom Duncan MacEoghainn for Viscountess Rosalinde Ashworth
Duke Marcus Eisenwald for Countess Marguerite Eisenwald
Count Andreas Morgan for Countess Kallista Morgunova
Earl Thomas Byron of Haverford and Countess Ariella of Thornbury, each for
the other
Sir Maghnus an Chnoic na n’Iora for Mistress Gwendolyn the Graceful
Sir Angus MacBain for Mistress for Yvianne de Castel d’Avignon
Sir Murdoch Bayne for Baroness Rioghnach ny Rise
Sir Delphinious Aegeous for Lady Sigrid Wilhelm
Sir Alonzio of the Peacemakers for Mistress Alexandra dei Campagnella
THL Rouland of Willowbrooke and Mistress Jenna McPherson of Lion’s Tower, each for the other
THL Freidrich Flußmüllnerin for Mistress Felicitas Flußmüllnerin
Sir Vladimir Mechnik for Lady Tomassa Isolona
Master Tigernach mac Cathail for Margareta le Sayre
Sir Arnþorr inn sterki for Lady Ceirich na Hinnsi
Sir Marek Viacheldrago for Baroness Sybilla Detwyller
Royce Bentley for Master Juan Miguel Cesar
Master Jussie Laplein for Lady Vika Vyborgskaia
Sir Beatrix Krieger and THL Thorsol Solinauga, each for the other
THL Dominic McMorland for Eleanor McMorland
THL Madison Morai for Lady Stasha Sebastyn
THL Oliver Sutton for Lady Grainne Shionnach
THL Cid Hiyo for Diane Haldie
THL Ardan Scott for Lady Deirdre Scott
Lord Marius Sittius for Lady Alita of Hartstone
Lord Wolfgang Starke for Lady Katerin Starke
Lord Cheng Tai Ren for Dai Li
Lord Ulfkell Dungalson for Lady Aesa
Legaire mac Connall for Aurelie NicTurnear

Agincourt Feast

Now speak I will a little more
Of craft, truly, that takes great lore
In court; that men call cookery,
That must be done in three degrees;
This meat roaster, pastry-cook, and potager,
And even the scholar that follows in company,
First to you I will show
The points of cookery, all by row,
Of Pottage, roasted meat, and bake-meat,
And small cookery, I won’t forget.
The names in table I shall set
The number in algorism above, without let,
In algorism that shall be written,
And the titles within on the same row.
-Liber Cure Cocorum, translation by Cindy Renfrow.

This is the feast for Agincourt 2017. All items are from the Liber Cure Cocorum, a poem on cookery believed to have been written during the time of Henry VI. There are vegetarian and gluten free options available, but I need to know how many people require this accommodation so I make enough. If anyone with tree nut allergies or dairy allergies will be attending, I will be able to accommodate you separately, if you contact me to let me know. As always, I will do my best to avoid cross-contamination, but given that the facilities themselves are not gluten free/nut free/dairy free/etc., I cannot guarantee that there will be no cross-contamination. To contact me, please email jenn.strobel@gmail.com or phone me at 412.213.8116 (no calls after 7p, please).

First Course
For to make Rose de Almayne
White peas in almond milk with saffron

For Rysshers
Ground pork encased in raised dough and fried.

Chickens in cretonee
Chickens in thickened, spiced, almond milk based sauce

Glazed sops
Trenchers with a spiced almond milk and wine sauce.

Entrement
Pur frumente
Cracked wheat pudding garnished with candy comfits

There will be entertainment for the diners between the first and second courses.

Second Course
Mortrews de Chare
A thick pottage of ground hen & pork.

Blanke maunger
Rice cooked in almond milk with chicken.

For cole
Cabbage & parsley boiled in meat broth with groats, served with salt pork & gravy

Roo in a sew
Beef cooked in herbs and wine

Third Course
For flawnes
Baked cheese pie with saffron

For stondande fignade
Fig pudding

Roasted Milk
A custard colored with saffron and then fried in oil.

The Feast at Agincourt

agincourt

The Agincourt Feast Menu is now available!

Due to food allergies, I have fully eliminated all nuts and nut milks from the recipes. There are also gluten-free options where indicated. Additional vegetarian options will also be available at the feast.

First Course
Barley Water (as we can’t provide ale and there’s no alcohol allowed on site)
Bread: Locally-made white bread. A gluten-free bread will be available.
Sowpys dory: Minced onions fried in oil with rice milk ladled over trenchers.
Hennys in bruet: Chicken and pork with salt, pepper, and cumin colored with saffron.
Tarlett: A pork tart with saffron, eggs, currants, powder douce, and salt.

Second Course
Berandyles: Chicken simmered in beef broth flavored with ginger, sugar, pomegranate seeds, and cloves.
Sawce madame: A sauce with a chicken broth base flavored with quince, pears, garlic, grapes, galingale, and poudre douce.
Perrey of pesown: White beans with vegetable broth, onions, oil, sugar, salt, and saffron. Similar to hummos.
Blomanger: Rice, cow’s milk , chicken, and saffron.
Tart de Bry: A tart of eggs, cheese, sugar, saffron, salt, and ginger. A gluten-free version of this dish will be available.

Final Course
‘Spiced Ale’: Because of the alcohol-free site, we will be serving spiced apple cider.
Wafers: Thin cookies made in an iron. A gluten-free option will be available.
Honeycomb: Squares of honeycomb.
Honey: Local honey.
Cheese: A fresh-made ricotta-like cheese.

This year’s feast is going to be a little different than in previous years. Please visit the feast page to learn more about what we have planned.

Change to Siege of Harlech Event

The head cook for the Siege of Harlech Event on April 16th has been changed, and there is no longer a feast. There is an all-day sideboard by the new cook, so you will not go hungry. For more details, see the new listing on the Baronial events page, or at the Kingdom event page.

Pre-registrations are still being accepted until April 9th! Please take note that there is no longer a feast, so do not include feast fees in your pre-registration.