Entries in the Ildhafn journal of Projects
For a list of Ildhafn's upcoming regular practices and meetings, please see our Regular Activities page.
Dance notes are on this page. Music notes are here.
Please find below the menu for the Bloth Feast. It is a late 16th century Italian style feast served in three courses. I am using the majority of the available Italian cooking sources, although I rely primarily on Scappi and Messisbugo; I primarily use the French Nostradamus for my candy recipes.
For those with dietary requirements:
- Any meat dishes have an ^ next to them - there are four in total
Bobbin-lace made to decorate Eleanor Hall's new Venetian gown, in return for which she will make a brocaded tablet-woven band for the hat I bought from Samantha at Canterbury Faire.
See the previous post about this project HERE
The project has been ongoing, it's just that the little bits that I have been working on haven't been very interesting.
Documentation for my brewing entries at St Sebastian's 2012.
The last few years at Canterbury Faire have seen various bits of what can probably best be described as somewhere between street theatre, practical jokes, and Banksian art, perpetrated by agents of the Ildhafn Conspiracy Team.
This year I was privileged to be able to cook the feast at Canterbury Faire, with the aid of an awesome team from Ildhafn and many, many kitchen hands and dishwashers, mostly from the Crescent Isles, with a smattering of people from over the ditch. I said it in person, but I'll say it again - thank you to all those that helped, I really appreciated what each and every one of you did as this feast would not have worked as well or gone as smoothly without your help.
Read on for the full discussion of the background, food, service and other notes.
Based on Titziano Vecellio (Titian)'s Portrait of a Lady in White, 1553, Venice
This is the start of a project blog that has been a long time coming!
About two years ago I managed to buy about 7 metres of a cream coloured silk satin from a bridal dressmaker who was selling the business, I really liked the silk as it's a very rich shade of cream and based on this I decided it needed to be made into a dress worthy of the material.
After some debate I decided on a dress based on Titziano Vecellio (Titian)'s Portrait of a Lady in White, 1553, Venice
Caterine de Vantier is cooking the feast at Canterbury Faire in February, and has enrolled several other members of the Barony of Ildhafn to help her; William de Cameron and Katherina Weyssin as hall stewards, Anna de Wilde to manage plating and presentation, Ludwig von Regensburg as kitchen help. This is where we're keeping our notes - all the odds and ends that several of us need to be able to consult.
[who, what, where]
This is the final list of dances for the Canterbury Faire Ball (Friday night at Canterbury Faire). There are dances to suit all skill levels, and I hope the ball will be a lot of fun. If you have questions about the dances or music, please contact Lady Anna de Wilde or add a comment below.
UPDATE: all sheet music for the ball now collected here (thank you, Lowrens!).
Made for Anna de Wilde, for her Birthday
Okay, so it was a bit of a belated birthday present - mostly because I got stuck for a while on how to make up the flag part of the fan. I looked at a number of images of fans, and read an article by La Signora Onorata Katerina de Brescia. This all contributed to the development of my ideas about flag fans.
I've been reading Lancelotti's book, Lo Scalco Prattico, quite a lot lately as I'm working on the menu for the Canterbury Faire Feast which I'm cooking in February. Lancelotti's book consists entirely of menus, so is useful in working out what sort of food tends to be served, where, and how.