Well, not everything runs smoothly!

We have had an interruption to our lives here. An 18 wheeler exploded and took out the windows of the workshop, caused quite the grass fire, and as the workshop is connected to the house, filled the house with the stink of the smoke. It also took out the internet and electricity. A week later, both of those are restored.  Sadly, the contents of the refrigerator got warm and had to be tossed. Small loss compared to the thousands of dollars of repairs and cleaning that restoration will take. God bless friends for all they do to keep us sane in crazy times!

So I am camping out in the RV which is not fully renovated. It is a challenge.  Hubby is cooking in the house, but I have moved my office to the RV because the smell makes me feel ill. Doesn’t bother my hubby though.

So my exploration of fermenting cabbage like in period is on hold.  I took this opportunity to explore what spices to use in it with the help of SCA cookery persons on Facebook. Say what you will about the flaws of facebook, I am enjoying the wide array of SCA folk who are on there!

I think I may have a spot for my crocks…. time will tell. LOL!

 

Book Review: COOKING APICIUS

COOKING APICIUS, Roman Recipes for Today by Sally Granger, published by Prospect Books, ISBN 1-903-01844-7, is a book for DOING.  I’m so glad I purchased this book. The author has been involved with Apicius on a larger scale in an academic tome that I want badly, but was too expensive for me. So I took a chance on this smaller and much less expensive book and am THRILLED!

The recipes are clear. There is a marvelous section at the front of the book about the history and what various items were and how they were made and used.  Then she gets into the cookbook section. Here we are given insight into techniques that were period and the modern methods that will give similar results with less effort.

I can see myself cooking from this book and not telling my family that they are eating a recipe from the first century AD!  How cool is that?

Yes, for a person wanting to cook more authentically for early period, I very highly recommend this practical and delightfully informative little book!