New Year, New Effort
Prepping with my well-loved Pleyn Delit
Greetings, faithful readers! It’s been far too long since my last update. Since I last posted, I have joined the SCA and moved to Texas (these two things are not related).
In any case, I owe y’all updates. I somehow got roped into preparing an entire medieval meal for my family for New Year’s Day. We went from, “We should each propose a new food to try,” to “Why don’t you make a medieval feast for us?”
I am the only member of my family who’s a vegetarian, so one of the menu items does contain meat.
- Fennel Soup (with bread for sops)
- Braised Beef Ribs
- Turnips Baked With Cheese
- Brie Tarts
- Pears in Wine Syrup
I can report that the brie tarts (previously made here) were extremely popular. We cleared through all of them in under 24 hours. I caught family members sneaking them at various points after we finished eating — which I am pretty sure is the highest compliment a cook can receive.
Sadly, as I was busy making loads of food and timing it all to come out at the same time, I have very limited photos of how things progressed.
As I write up the individual posts, please enjoy this picture of our feast moments before we tore into it:
Ready to Feast