My journey with Chicken Biryani

Biryanis (originating from the Persian word Birinj as found in Ain I Akbari) and Pulaos (originating from the Persian word polou) were additional examples of the Mughal/Persian influence on Indian cuisine, although there are some scholars that contend that regional recipes in Bengal of semi cooked fish and rice were already present on the subcontinent….

You are what you eat! Ayurveda and it’s link to nutrition

Due to space restraint in my feast documentation, I was not able to go into a lot of detail about the second inspiration for the Lochmere Diwali Feast, Ayurvedic medicine and the connection with mind body and nutrition.  My blog allows me to expand on the concept below. Throughout history, cultures have established a connection…

Final documentation for Lochmere’s Diwali Midwinters Feast

Lochmere Midwinters Feast 2018 KASF updated edition 2/28/18: Based on feedback I updated the documentation.  Uploaded new version. I am thrilled to put the final touches on the documentation for the Midwinter’s feast to be served this Saturday, January 27, 2018.  It was a long time coming and I have learned so much in the…

More Indian Food Testing

So I am still in the final testing phases, but finalizing the menu is near.  The last few main dishes in my feast for Lochmere’s Midwinters event at the end of January. needed to be taste tested.  My original plan was to do a Chicken Korma (cooked chicken in creamy spices), Sag Paneer (spinach cooked…

My progress on Midwinter’s Indian Feast

Research Spreadsheet for Midwinter Feast 2018 I am super excited about the research I have been doing in working towards Lochmere’s Midwinters Revel and Feast inspired by the celebration of Lights know as Diwali.  This has given me an opportunity to work on Indian food in a historical context and let me tell, you, I…

Status on menu for Lochmere’s Midwinters event 2018

Been working on the feast menu for Lochmere’s Midwinters based around the Diwali celebration. I am super excited by the new challenges it brings, thanks Avice for the inspiration of trying Indian food and adding it my repertoire of feasts and Anne for the opportunity….Provided a current write up of the menu for the event…

Duke Logan Pelican Hospitality

This weekend I had the distinct honor to provide the hospitality for the recognition of Duke Logan into the Order of the Pelican (service oriented peerage in the SCA).  I was so happy to do it.  I had fun creating the menu as well as the final product based on historical recipes but also including…

Ain I Akbari and Lochmere Midwinter’s Feast

I am super excited about the current project I have been working on, Lochmere’s Midwinters event in January. The feast is based on two concepts, being an Indian themed event based around Diwali. I working on incorporating the Ayurveda, which in a really big nutshell is the scientific/medical connection between mind and body was that…

Working with wild artichoke

So what does someone like me do while on vacation? Of course, create an A&S experiment.  My father lives just north of Santa Barbara in wine country.  One of the discoveries made was a large quantity of wild artichoke growing on his property. Artichoke is a food that I have enjoyed my entire life, but…

15th / 16th century Italian and French Feast

The attached is the feast documentation from the Barony of Lochmere’s Midwinters Revel 15th / 16th century Italian and French feast that I did with my wonderful husband, Syr Christian Darmody. And for the record, people don’t eat enough artichoke… Cheers! Midwinters Feast documentation 2013

Documenting your food: Brehon Laws in Ireland

At Winter University session 95 in February 2017, I taught the following class on Documenting your food: Brehon Laws in Ancient Ireland and their relationship with food and nutrition.  This was a result of the interesting information I came across in documenting my Feast of St Brigid Day feast in January 2015. I hope to…

Feast for Storvik Investiture and Novice Tournament

So I haven’t written in a few weeks because I was gearing up for the concept feast I did for Barony of Storvik’s Baronial Investiture and Novice Tournament.  It was a unique opportunity, working without period recipes and only working off of documented ingredients from archaeological sites or proven trade routes. I will continue to…