House Capuchin Shield2House Capuchin has held several feasts. Most of the time they’re potluck and “just us chickens”.

We’ve also made a number of dishes for project days, snacks and going on trips.

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Yseult de Broceliande posted an awesome list of plants on the Adiantum Facebook group. I made a page for it here:

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Wow! What a set-up! This is ancient Rome.

Kitchen Delos Archaeological Museum Greece

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heeses – Cheese is a staple food, then and now. It ends up being a snack for a lot of the project days and part of the feasts. We’ve also made some and have plans to make more.

Svava’s Cheese – This is a favorite of Anja’s and has its own page here:

Other cheese

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S Letter motifausagesausage motif

“We made sausage a couple of times, but didn’t take pix, drattit. We’ll do better the next time.” That statement held for months…. 10 of them…but during the exhibition we not only made sausage in the 5pm Saturday workshop, but we made (one) cased in the 5pm Sunday workshop… and then ate…. 🙂

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Bashed Meeps (mashed turnips with cream, garlic and onion)

Bashed Meeps (mashed turnips with cream, garlic and onion)

F lettereasts!!!

We have a monthly feast, now! There are write-ups of some of our feasts, here:

4/13/12 – Feast in honor of Jacques de Molay


11/16/13 – Hogmany Feast –

salmon 07 0413142/8/14 – Anja had an itch to do a full, sit-down, researched feast. So, there’s a cookery book with documentation from that one, but no pictures. Download from this link:  Anjas Cookbook for Winters Feast

Spice cake with raisins

Spice cake with raisins

5/20/14 –

6/22/14 – In honor of the Investiture of Diego and Taraneh

Snacks Day –

October Feast, 10/26/14 –

December Potluck, ASXLIX – Recipes and pictures here:

January Potluck ASXLIX – Recipes and pictures here:

February, Winter Feast ASXLIX – This is our big feast of the year and we held it in Marcus’ brand-new Feast Hall. The big report is here:

March Potluck ASXLIX –

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P Letter motifickles

We’ve also done pickles several times and experimented with pickling eggs.

Most of what we’ve made are based on one of two recipes. Both of these are what Babicka called, “Winter Pickle”, pickles that must be kept in the fridge and eaten within a week or two.

Cat’s Fridge Pickle

1 1/2 cup water
1 1/4 cup white vinegar
1/2 cup sugar
scant 1/4 cup salt  (maybe closer to 1/8)

Bring to a boil, cool.

Fill container with veggies.  I use mostly sliced cucumbers and add a couple garlic cloves, onion slices and celery stalks with tops for flavor.  I’ve also used green cherry tomatoes.  Bell peppers or asparagus tips might also be good.

Pour cooled vinegar solution over veggies.

Dried dill weed:  I ‘ve never measured, just sprinkle some over, cover and shake and repeat til it looks right.
Store in frig, ready to eat next day, keeps several weeks.  Glad you enjoyed it!  Love Cat

Anja’s note on the egg pickle – I added one chopped and smushed beet before cooking.

Pikld Funges – an old (probably badly researched) pickle recipe from the 70’s

Original recipe makes 8 servings

  • 1 onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 2 (12 ounce) cans whole mushrooms, drained


Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.

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paska 041314There’s a whole set of stuff on Slavic Seasonal Breads over on the Culinary Arts Day page (4-13-14) including a symbolism & recipe handout.



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We often make breads for household or personal use and this is one I made for a Dragon’s Mist potluck.

It was a simple whole wheat bread and ended up with 4 of these round loaves from the recipe.

Loren’s basic bread loaf recipe for a 2 pound breadmaker

  • 1 1/2 cups warm water
  • 1/4 cup plain sugar
  • 1 Tbsp salt (approx or less)
  • 2 1/2 tspn yeast
  • 1 Tbsp bacon fat (or less to taste)
  • 4 Cups Unbleached cheap white flour

Mix it all together until it resembles bread dough, let it rise a couple times, somewhere warm, like in an oven at 125, until it looks like something that should be cooked, then scorch it at 350 degrees for about half an hour until it appears edible. Modify these directions as needed to make it work.

[Anja’s translation: He uses a bread maker on dough cycle, so dump stuff into the bucket and turn the thing on. Check it after about 10 minutes (this depends on your breadmaker, during the 2nd mixing…..) to make sure the flour is all “in”. When the cycle ends, shape it and let rise in a 125 oven for 15-30 minutes. Bake at 350 for 20-25 minutes. ]

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We had a Summer Harvest Day on 7/2/14 and that involved various herbs, vegetables and seasonings, but also fruits that are going to get used in jams, wines and cooking!

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…and various times we help out at feasts and such.

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moving writing pen motifIn ministerio autem Somnium!
Anja Snihova Chamarni, graeca doctrina servus to House Capuchin

Page Created 5/9/14 (C)M. Bartlett
Last update 3/30/15