From Colleen@Mackie.com Tue Mar 13 10:20:05 2001 Received: from mxu2.u.washington.edu (mxu2.u.washington.edu [140.142.32.9]) by lists.u.washington.edu (8.9.3+UW00.05/8.9.3+UW00.12) with ESMTP id KAA80860; Tue, 13 Mar 2001 10:20:01 -0800 Received: from mail.mlt.net (mail.mlt.net [209.168.11.73]) by mxu2.u.washington.edu (8.9.3+UW00.02/8.9.3+UW99.09) with ESMTP id KAA17936; Tue, 13 Mar 2001 10:20:00 -0800 Received: from Mackie.com ([209.168.18.190]) by mail.mlt.net (Post.Office MTA v3.5.3 release 223 ID# 0-52697U300L100S0V35) with SMTP id net; Tue, 13 Mar 2001 10:18:18 -0800 Received: from Mackie-Message_Server by Mackie.com with Novell_GroupWise; Tue, 13 Mar 2001 10:19:29 -0800 Message-Id: X-Mailer: Novell GroupWise 5.2 Date: Tue, 13 Mar 2001 10:19:12 -0800 From: "Colleen McDonald" To: pdl@antir.sca.org, wyewood@castle.org, bunstable@u.washington.edu, madrone@u.washington.edu Subject: Class Series - "So You Want to Cook Medieval?" Mime-Version: 1.0 Content-Type: text/plain; charset=US-ASCII Content-Transfer-Encoding: quoted-printable Content-Disposition: inline I am very pleased to announce that Maitresse Anne-Marie d'Ailleurs has = graciously volunteered to teach a beginning series of medieval cookery = classes. This series will be targeted at anyone who wants to learn how to = cook some of those wonderful period recipes, but just doesn't know where = to start. Since the class will be held in her home in the Ballard area, the class = size is a maximum of 5 people and we already have 3 signed up - only 2 = slots left! There will be a small fee ($5-10) for each class to cover the = cost of ingredients and materials - it will be determined at each class. The schedule of classes is as follows: March 21st: First session: common terms and techniques, the pantry, the = sources and reading old english. We'll learn what verjuice tastes like, = how to make almond milk and the use of thickening agents in period. March 28th: Second session: sauces as illustrated by French, German and = Italian sources. A comparison of various times and places and the = development of the medieval "palate" April 11th: Third session: Fast day food...an exploration of fish and = veggie dishes. April 25th: Fourth session: desserts and sweets, including marchpanes and = sugar plate. Classes will start at 6:30 p.m. After these four classes, we will discuss further focused studies and = schedule them as appropriate. If you are interested, please email me as soon as possible. In service, I remain Lady Cainder nic Sheanlaoich, (soon to be the former) Arts & Sciences Champion, Madrone=20 .