Black Oak Lodge

[aliskye]

I'm home from Black Oak Lodge, a weekend cabin-ing event held in the wilds of Darach.  It was great fun.  The weather was good.  Cold but not too cold (in fact there was major heater overkill in my cabin and I got a little too toasty.)  The food was excellent.  There was a big feast Saturday with a pageant based on an actual event created by Leonardo DiVinci and I loved it. 

Medb and I did a scriptorium on Saturday which was most of the day and had a packed house.  I didn't get off for a major hike but I did walk a little bit and Medb and I gathered some Oak Galls.  (Which reminds me I need to look up the difference between oak gall ink and iron gall ink.).

Sunday we packed up quick and went to Solvang (along with a bunch of other SCA people) and made a pilgrimage to Village Weaving and Spinning which rocks.

I'm home now and beat.

Comments

[hroar.livejournal.com]

welcome back! Glad you had a good time!

[joeguppy.livejournal.com]

So tell me about the feast - who did it and what was it?

[aliskye.livejournal.com]

I think her name is Catherine. She got a (well-deserved) Harp Argent for her cooking:

Feast (from the site booklet)

Antipasti (in Bardic Hall)
Bread with flavored olive oil for dipping
Olives
Asparagus salad
(asparagus, salt, lemon juice, orange juice)
Primo Piatto

Breads with olive oil for dipping (on the table)
Green salad
(baby greens with olive oil and red wine vinegar)
Roast chicken (please note that this is a cold dish)
(chicken, salt, black pepper, long pepper, nutmeg, cloves)
Pomegranate and lemon sauce
(pomegranate molasses, lemon juice, sugar, cinnamon)
Lombard-style herb tart
(crust: butter, flour, salt; filling: ricotta, spinach, eggs, nutmeg, cinnamon, cloves, pepper)
Roman-style macaroni
(pasta, mozzarella cheese, parmesan cheese, cinnamon, sugar, salt)
Dish of carrots
(carrots, salt, olive oil, black pepper)
Secondo Piatto

Cucumber salad
(cucumber, sweet onion, oil and red wine vinegar, basil, salt, and pepper)
Roast beef
(salt, fennel, black pepper, garlic; this dish is cooked with onions)
Sour cherry sauce
(sour cherries, sugar, cinnamon, pepper, cloves and nutmeg)
Fettuccine with basil pesto
(basil, olive oil, garlic, romano and parmesan cheeses)
Braised mushrooms
(mushrooms, garlic, olive oil, parsley, marjoram, oregano, thyme)
Dish of green beans
(green beans, oil, vinegar, pepper, salt)
Drinks
iced tea and lemon water

The asparagus was yummy. The chicken very moist and spiced just like I like it (lots of pepper). The macaroni was tasty, but very heavy, so I only had a taste. The carrots ended up served in the second course with the beef which was fabulous (and garlic-y! which is a good thing). The mushrooms were delicious, the green beans were green. :) They ended up not serving the fettucine but we were all stuffed by then. I certainly didn't miss it.

eta: I'm not sure who was in charge of lunch, but they did (among other things) individual turkey pot pies that were wonderful (and must have been a lot of work).

[joeguppy.livejournal.com]

Note to self - find this cook!!!