On Thursday we were still working on pouches. There’s a lot of cussing going on among the set that’s only just learning how to thread needles. We did get a bunch more pouches finished and the Sewing group is doing the channels for drawstring ones. Loren also spent some time washing up some fabrics for Anja to cut out and Anja managed to set out another set of pouch blanks and get them prepped for block printing.
Sunday started early, since Marcus and Loren got there early, but Anja and Konstanty ran away to go make piroški. They did a bunch of different batches, some with cheese, some with garlic, some with a beef/barley/mushroom filling, some boiled, some fried. They had fun! The rest of the menu is below.
There were only 5 of us for the feast, this time. Marcus his presentation on awards and when we adjourned to the front after we were all stuffed to the gills we talked projects and pins and CA’s and upcoming events for awhile and then all headed home.
This coming week is Sewing Time and Herb Bunch again, and on Sunday we’ll be working on projects, talking about heraldry and going through our project list, crossing things off and adding stuff that we’re actually doing and putting some of the ideas in the “pending” file. …and that includes setting up some wines/meads…. 🙂
Sewing – We’re working on pouches. These are using up the block-printed fabrics from last fall.
Herbs – Seed starting – We set up mint and a couple of different parsleys for projects later in the year and also set up some greens up at the house for bitters and sallets.
The Monthly Potluck – There weren’t a lot of us this week, but we had plenty to eat. The piroški were a series of experiments that we’re going to keep on with as we eat them up. (Lots of leftovers)
- Piroški, boiled and fried, filled with barley, beef and mushrooms (Konstanty and Anja)
- Piroški, fried, filled with barley, beef and mushrooms (Konstanty and Anja)
- Piroški, boiled and fried, filled with cheese (Konstanty and Anja)
- Vareniki, fried, filled with cheese (Konstanty and Anja)
- Vareniki, boiled and fried, filled with garlic (Konstanty and Anja)
- Vareniki, boiled and fried, filled with mushrooms (Konstanty and Anja)
- Stuffed Mushrooms (cheese & sausage mix) (Konstanty)
- Fried Chicken pieces (Kyaara)
- Carrots boiled with cardamom, clove and ginger (Anja)
- Sweet rolls and Savory Bread (Marcus)
- Pickles (sweet) (Loren)
- Pickled garlic (two sorts, spiced and plain) (Marcus)
- Green Olives stuffed with garlic (Marcus)
- Black Grapes (Marcus)
- Scalded Milk Cheese with dill, garlic and onion (Loren and Anja)
Piroški Recipes – Supposedly these go back to the 1300’s in Poland, but as a really fascinating flap on a Slavic Facebook group proves, the name applies to many different dishes in some very geographically close countries. ….so far other than “traditional” we had no idea how period these truly are….or aren’t! …but they’re yummy and fun….
Usually the piroški are boiled, first, although we tried one batch “raw”, which Marcus liked better. The rest of us preferred the boiled and then sauteed in butter. We haven’t deep-fried any, but even cold these things are tasty!
Three doughs – One is more like a pasta, the other more like a pie, the 3rd one we didn’t try.
- 1 cup all-purpose flour plus additional for kneading and rolling
- 3/4 cup cake flour (not self-rising)
- 2 large eggs
- 3/4 teaspoon salt
- 1/4 cup water
Ingredients for Dough
1 large egg
2 Tbsp sour cream
3/4 cup water
1 1/4 cup 2% milk (or 1 cup water, 1 cup whole milk)
5 cups all-purpose flour, plus about 1 cup more for dusting
- ⅔ cup buttermilk
- 1 Tbsp sour cream
- 2 cups warm water
- 2 large eggs
- ½ Tbsp salt
- 7 cups + about 6 Tbsp unbleached all-purpose flour, plus more to dust
All of these are mixed and kneaded like any noodle/pasta/pie dough.
We used the scalded milk cheese in some, garlic cloves in some, cooked mushrooms in some and in another a mix of cooked barley, boiled beef chopped fine and mushrooms, ditto.
Various fillings are “traditional” some including sausage meat, others ground chicken and still others jam or fruit fillings!
How to Cook Pierogies – (from http://www.thepierogieguy.com/how-to-cook.aspx )
Sauté – Preheat frying pan with butter or oil over medium heat. Cook frozen pierogies 7-9 minutes per side until they are Golden Brown.
Bake – Brush melted butter or oil on both sides of frozen pierogies and place in a 400° preheated oven on a baking sheet for 20 minutes, flipping once.
Grill – Brush melted butter or oil on both sides of frozen pierogies and place on the cooler part of a heated grill, flipping once until both sides are browned.
Boil – oil frozen pierogies for 5-7 minutes until they float.
Deep Fry – Cook frozen pierogies in 350° oil for 4 minutes until they are lightly browned and floating.
Sauces & Dips
Butter sauce or sour cream seem to be the most common suggestions, but the ideas range from there to catsup or ranch dressing for dipping! One of the yummier ones starts with frying some chopped bacon, then adding onions cooked until transparent and adding plenty of butter.
OMGS Useful!!!!!! Primary Source info. Type a word into the search function. http://finds.org.uk/ Marcus is working with pins and Anja with dolls and toys. She found a button buzzer!
Pic is this link http://finds.org.uk/database/artefacts/record/id/66049
For making the ratchets for box looms – http://www.cabaret.co.uk/how-to-make-a-ratchet-mechanism-dugs-tips-11/
Box loom info – http://projectarchive.org/proj_detail.php?id=139
Box loom Plans – http://www.houseofpung.net/images/misc/box_loom.pdf
About the peerage – http://www.greydragon.org/library/peerdoc.html
About becoming an apprentice – http://www.greydragon.org/library/apprentices.pdf
AnTir Order of Precedence, aka how to find out what awards people have! http://op.antirheralds.org/index.php
24/7 music on the computer – www.ancientfm.com
Plain Chant and early music 1 hour and 40 minutes! – https://www.youtube.com/watch?v=7RCM2IeiB00
Hildegarde von Bingen – https://www.youtube.com/watch?v=Dehwp_dRlYQ
Flemish Renaissance – https://www.youtube.com/watch?v=sd3ZSx5ZGUs
Loren, Hatch, Anja, Marcus, Kyaara