elissande: (Default)
Friday - Dancing Cooks. This is medieval dance practice and a cooking competition. I made chicken in verjuice (the theme was chicken) and intended to make another dish, but didn't start it in time to get it cooked before the event - it needs to marinate for 2 hours. Cooked it when we got home. The chicken in verjuice was good, but the Moroccan chicken was absolutely yummy. I think I've found one of my dishes for the Al'hambra Nights Feast. Oh, and we did get some dancing done as well.

Saturday - after sleeping in, spent most of the afternoon sorting out a few details and making the mulled wine and cider for Soiree that evening.

Soiree was a good event. [livejournal.com profile] tatianiska provided wonderful food, as usual, and the event ran very smoothly. For those who don't know, Soiree is a performance event - somewhat like a bardic circle with a feast attached. Although it was a small event this year, there were enough people prepared to get up and perform once or twice or thrice to keep everyone entertained until quite late. Songs, stories and jokes - and a bit of dancing. So congratulations to the Stewards.

At the end of the night, there were prizes awarded for best song, best story and valiant attempt. The Baroness had also decided that the new Bard of Rowany would be chosen from the performers. For his sins, S got to be Bard! :)

And in a personal achievement, I actually managed to get up and sing by myself for the first part of the song Styvyn and I sang. I sing in choirs, I don't usually sing by myself. I get nervous and stuff up. I think I did ok this time, so whew!

Sunday was relatively quiet mainly involving work around the house seeing as it was still raining.
elissande: (Default)
Was last Saturday night. Most will know that [profile] tatianiska and I were doing the cooking for this. It's the first time that I've cooked for quite so many - it was over 100 people.

It was definitely a learning experience. I think that, generally, the food was fine. It would have been nice to get the third remove out a bit sooner - but then, it would have been nice to have a little more help in the kitchen from an earlier time. A lot of the help promised was 'at the tourney'. I guess we should have been more specific and said we will want helpers from midday! It's a learning thing.

Fortunately, Styvyn and Daniel were awesome helpers and worked pretty much non-stop for the whole afternoon and evening. Good thing that Styvyn didn't want to go to the tourney that day.

Another thing that I learned is that it's not a good idea to leave anything to the Saturday morning to pick up - or make sure you pick it up earlier in the morning. The one hour trip from Marrickville to the venue at Croyden was frustratingly slow.

For the dishes I made, I was a bit disappointed with the meatballs - but it was mainly because they'd had to stay warming in the oven for a while and had dried out a bit. On the other hand, I think that the Sardamone (a spiced lamb dish) was as good as I'd ever made it. And the rice pudding was pretty good - but it's hard to go wrong with that.

I think that the food was reasonably well received, though I didn't get much of a chance to socialise and get proper feedback.

After the feast, got home and slept for 12 hours!

On related matters, Tatya and I went to the market on Friday morning. It's the first time I've actually been to it. All I can say is that forklift drivers are insane! I don't think I'd get up early to go there just for normal shopping, and determining quality of things in boxes was difficult.


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February 2011

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