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Looking back to 2019
Re-activating this blog once again. Book of face is all well and good, but for recording thoughts (and being able to look back at them with some ease), this is far better.
Since my last entry, where I was looking forward to helping in a kitchen at a SCA event (which by the way went rather well), I've progressed apace in what has become my niche in the SCA - cooking. People like to eat, and I like to cook.
I have since been head cook at another event in Ireland (in the same kitchen I helped in so I knew the layout) and at a camping event. At another camping event which was "bring your own" I just played around with making stuff over an open fire. All of this culminated in being head cook at the 2019 Flintheath Yule Ball, cooking a four course feast for 80 people, which was the biggest learning experience I could have had.
Oh, and I am not a morning person and should not make breakfasts, for I will forget to salt the scrambled eggs. I've also discovered how important a good kitchen crew is - you can cook for a handful of people on your own, but not for 30-80. You need help. I've been lucky so far that I've had amazing people, without whom.
I may post details of the menus and tastes later; this is just to jot down what happened to me between then *points down* and now.
I made pies for the first time in 2018. Legendary. Made lots more since then. Love hot water crust pastry.
In non-cooking news, I moved from a one-bedroom, open plan living room / kitchen into a Victorian conversion house - large living room, kitchen, large bedroom aka guest and SCA room, small bedroom, large bathroom, and garden. It's slightly further to work, but price-wise very acceptable. And a lot more space!
Finally for now, I somehow managed to mess up my right knee, specifically the ligaments on the outside of said knee. I'm walking with a stick and a knee brace and hope this will heal soon because it's gorram tedious.
More later.
Since my last entry, where I was looking forward to helping in a kitchen at a SCA event (which by the way went rather well), I've progressed apace in what has become my niche in the SCA - cooking. People like to eat, and I like to cook.
I have since been head cook at another event in Ireland (in the same kitchen I helped in so I knew the layout) and at a camping event. At another camping event which was "bring your own" I just played around with making stuff over an open fire. All of this culminated in being head cook at the 2019 Flintheath Yule Ball, cooking a four course feast for 80 people, which was the biggest learning experience I could have had.
Oh, and I am not a morning person and should not make breakfasts, for I will forget to salt the scrambled eggs. I've also discovered how important a good kitchen crew is - you can cook for a handful of people on your own, but not for 30-80. You need help. I've been lucky so far that I've had amazing people, without whom.
I may post details of the menus and tastes later; this is just to jot down what happened to me between then *points down* and now.
I made pies for the first time in 2018. Legendary. Made lots more since then. Love hot water crust pastry.
In non-cooking news, I moved from a one-bedroom, open plan living room / kitchen into a Victorian conversion house - large living room, kitchen, large bedroom aka guest and SCA room, small bedroom, large bathroom, and garden. It's slightly further to work, but price-wise very acceptable. And a lot more space!
Finally for now, I somehow managed to mess up my right knee, specifically the ligaments on the outside of said knee. I'm walking with a stick and a knee brace and hope this will heal soon because it's gorram tedious.
More later.