So the beginning of another week and what's new? 8 more images are now at Flickr.....including:
I've no idea what was going on, but it must have been an emotional experience for all concerened!
Plans for the next weekend of cookery are coming together; the plan is to cook and talk about lenten food......probably in chefs whites as we'll also be looking at recipes that give the cook a lent option and cooking both (hopefully it will remove some confusion about what they did/didn't eat during lent). This recipe for Chare de Wardone is an example of what I'm on about:
¶Chare de Wardone.
¶Take peer Wardons, and seth hem in wine or water; And then take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour; And put hem in a potte with Sugur, or elle with clarefiede hony and canell ynowe, And lete hem boile; And then take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as thoug hit were y-tempered with yolkes of eyren, in maner as A man setheþ charge de quyns; And then serue hit forth in maner of Rys.
This sweetened, spiced and reduced pear puree is thickened with eggs, but in lent it says to leave the eggs out and boil the fruit longer until the dish has thickened as if it was by the use of eggs:
And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as thoug hit were y-tempered with yolkes of eyren
So we'll be cooking both versions to show the difference, along with other recipes that give you a lent option, like using beef stock or almond milk.....anyway it'll become much clearer as things progress and I can give you a list of the recipes that well be doing.