June 22nd, 2015

Golden Hair

The Medieval Kitchen: Recipes from France and Italy

The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Françoise Sabban, Silvano Serventi, and Edward Schneider

This book covers the basics of medieval eating, and then plunges into the recipes.  They start with the text they were working with, comment on decyphering it and what substitutes, if any, they had to use, and then they describe it as a modern recipe.  (A lot more detailed.)  I can't tell you how good they are, because I got it as a reference for a character who's a cook in a medieval-ish setting.  Recipes are, unsurprisingly, weighted toward the wealthy.

colors of spring

The pinks put up greenery like nobody's business, shooting up to nearly to my waist -- and started flowering early, with the jewel red flowers low on the stalks, three-quarters hidden by the green. When they finished shooting up, the flowers slowly rose, but for days and weeks, the topmost greenery was tightly furled buds. Now it is in bloom, red everywhere, and the green three-quarters hidden by the density of flowers.

On the pond, two geese go out with their brood. The goslings, yellow and brown patches, hide for a bit, paddling along on the other side of their parents, so I see bits of fluff until they are out on the water. In the next ponds, ducklings no bigger than my hand, their fluff all commingled yellow and brown, rove everywhere, leaving their little wakes spreading out behind him.

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