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May Day Festival

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We almost made it to the May Day festival at Camlann, but Selene could not work on her period dress until she finished her Neurology paper first. That happened early yesterday, and we spent the entire night and this day sewing the garment. Though not completely done (it still needs some bric-a-brac), it was enough to race over in our chariot to catch the tail end of the day festivities thence proceed to the May Feast, which served us:

Le Menu


Cours i

TRENCHER BREAD  (to eat & to eat upon)

ENGLISH CHEESES  (Cotswold & Sage Derby)



A TART IN YMBRE DAY  (onion & current pie)

ROSTE LAMB IN FRESEYES  (strawberry sauce)

APULMOS  (apple-almond sauce)

MAY WINE - MUSTE (spiced juice)


Cours ii

PEASCODDES  (sautéed snowpeas)

CHECONES IN CRITONE  (almond & pine nut sauce)




PYMENTE (herb-honey wine) - MUSTE

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On May 8th, 2006 06:35 am (UTC), kightp commented:
Oh, fun!

Hey, are you two Gaia Consort fans? If so, and if you're not booked next weekend, they're throwing a Beltaine masque that sounds like ten kinds of fun. I'm sorely tempted to make a run up there on Friday and see if johnpalmer wants to go...
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On May 8th, 2006 04:26 pm (UTC), elimloth replied:
Hey, are you two Gaia Consort fans?

I hadn't heard of them until you mentioned them. I am listening to their music by way of the stream they provide. Very nice! I shall purchase their CDs (nice to see more non-RIAA music).

Selene will be out of town that weekend, but I'd go. Give me a call if you are going up to see them.
On May 8th, 2006 04:52 pm (UTC), kightp replied:
They're just wonderful - and yes, it's terrific that they're so generous with their music.

It's a very slim chance I'll be able to come up this weekend, but if I do, you can bet I'll let you know.
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On May 8th, 2006 07:06 am (UTC), rutemple commented:
How lovely you both look! That sounds like a tasty menu.
Love and much love this Maying season!
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On May 8th, 2006 06:51 pm (UTC), spiritmoving replied:
Thanks! The food Camlann serves is delicious. They have a cookbook out, The Bors Hede Boke of Cookry: Food and Cooking in 14th & 15th Century England. Each recipe has the original old english and the source, and then a modern-style presentation with a clear list of ingredients and directions for the modern kitchen. I definitely want to make that Onion and Currant Tart! Yum!
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On May 8th, 2006 11:57 pm (UTC), insomnia commented:
Sounds like quite a feast..!
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