Goody, goody!

Arn just called from tomorrow's event site and told me that the caretaker was there and let them into the building - so all of the cooking equipment is out of his truck and already in the (newly renovated) kitchen. Yippee! I only have to load food and personal stuff. I likes that.

I'm getting all excited about tomorrow. I think folks are going to like the food - it's plain, as befitting a tavern, but I played 'cutting edge cook' and took a bunch of myth-exploding recipes to serve - black-eyed peas (southerners are gonna flip to learn they were known to the Romans), Acorn squash (Rumpolt), turkey (Rumpolt again), fried bananas just because we're 'situated' this time around on an island that was a banana plantation in the late 1500s, meat rolls... I'm a little hinkey on the meatrolls as I didn't stick to the original recipe but really - would stranded cook's helpers from China have access to things like "lotus Rhizome' in the Canary islands? I think not. So I used what would have been available to a homesick Chinaman. :)

Yeah, I know it's not up to "SCA Laurel Standards" for feast cooking and I'm okay with that - this is the only event we host where we relax all our rules. No Court, no feast, no competitions (except "Best Wench and Best Rogue"). Sort of the SCA Does RennFaire. So while I won't serve anything not known in period, I am playing fast-and-loose in one or two places with my menu.

That's okay. I'm more a service-cook than an Art-cook. Unless we're talking Viking era Norse stuff, that is, over a fire for a few folks. :)

Now back to sewing buttonholes on Arn's trous. Yeah, by hand. But there's only a few so I'm nearly done. He won't get his jacket in time though. :(

EDIT: Political snerk: http://www.aftenposten.no/english/local/article2225168.ece