hrj

I'm keeping my fingers crossed for the weather this weekend -- March Crown is traditionally wet, but I have hopes that we may squeeze two fine days out in a row like we did last weekend. Since I have to pick the Youngest Brother up from the airport on Friday before I can head out (and probably before I can pack the car), I'll already be dealing with Very Late and Very Dark. It would be nice not to deal with Very Wet as well. Wanting to start the season off on the right foot, I decided to poke around in Two Fifteenth Century Cookbooks for the weekends food, with an additional agenda of doing a lot of the food prep in advance. (Just in case things are miserable.) Tonight I cooked up all but two items, which will be done Thursday evening -- leaving tomorrow evening for getting clothes packed. The weekend's menu will be:

Saturday breakfast: Lyode Soppes -- a sort of egg custard poured over bread
Saturday lunch: Caboges (a cabbage and marrow-bone soup -- I figured something hot would be nice), and shrimps dressed with vinegar
Saturday dinner: Fylettes en Galentyne (a sort of pork stew), Buttered Wortes, Apple Muse (applesauce cooked with spices and almond milk), and a Caudle of Almonds (a sort of ground almond pudding)
Sunday breakfast: either Payn Purdew (French toast) or Let Lory (a sort of milk and egg porridge) as the mood strikes me
Sunday lunch: leftovers of the above

Now if only I'd managed to notice when I ran out of saffron ....