My dear friend and fellow Lady of Thanet, Sylvia du Vey, was sent on Vigil to consider her answer to the Crown on the matter of her induction into the Order of the Laurel at the Great Northeastern War.
While there are many parts to a vigil, for those who wait to speak to the person on vigil, hospitality is essential. On a hot summer day doubly so. This is the vigil hospitality we prepared for Sylvia’s vigil.
Due to the heat it seemed fitting to go with foods that were cooling or light, pickled and salty things were important too, as was an ample supply of hydrating beverage. Because we knew the large community tent would be busy all day, we also spread mint leaves across the whole of the floor so when people walked in and out there was a pleasant scent.
Food was refreshed during the day, and different foods were added an the day progressed. By the middle of the afternoon, both tables were heavily and beautifully laden with foodstuffs.
Beverages
WaterMint sekanjabin (a Middle Eastern sugar/vinegar syrup to add to water)Lime sekanjabinHeather-lavender sekanjabinLord Ane du Vey’s home-brewed beerA small selection of meads and cordials
Finger-foods
Day lilies stuffed with herbs, cheese, and cucumber (Thallos of Brighton Hall’s amazing recipe)
http://www.teatimemagazine.com/content.aspx?id=2235 – hers is a little different but this is the idea…
Honeydew melon balls with prosciutto (a finely sliced Italian-cured ham)
Fresh fruit display (pears and green and red grapes)
Fresh fruit on a tray – honeydew melon, strawberries, and blueberries
Minted cucumbers with garlic (http://www.godecookery.com/friends/frec100.htm)
Assortment of olives
Fresh mozzarella served with cut fresh basil
Sliced vegetables with a classic ranch dressing (red pepper, cucumber, celery, carrots)
Hazelnuts in the shell (with a cracker – that was entertainment!) from Drew’s family’s hazelnut bush
A variety of pickles
Pickled peppers variety
Sweet cucumber pickles
Pickled asparagus
Pickled vegetables
Brine pickles
Dill pickles (served after fighting ended)
Crackers, Cheeses, and Spreads
Crackers of several sorts
Moretum – Roman herb and garlic cheese pate (http://www.godecookery.com/friends/frec70.htm)
Roast whole cloves of garlic
Homemade parsley lemon hummus
Homemade roast garlic hummus
Homemade plain hummus
Spicy cheddar cheese
Sliced white cheddar
Meats
Meatballs with green onion, fresh basil, honey, and parsley (commercial Italian meatballs boiled with the mentioned herbs, served in a wide, low, dish)
Baked ham served cold with Griffith Abernathy’s homemade “Mustard of Doom”
Sweets
Dates stuffed with blanched almonds, baked in honey (http://www.godecookery.com/friends/frec59.htm)
Butter tarts (made by Mistress Bess Darnley)
Shortbreads (made by Griffith Abernathy)
M&Ms in small bowls
Assortment of exotic dried fruits (kiwi, apple rings, pineapple, apricots)
The people who helped to make or purchase the vigil food were myself, Lady Agnes Wanderer (Rachel Case), Lady Lucie Lovegood (Erin Neuhart LeBlanc), Lady Thallos of Brighton Manor (Bridgette Paulus) with help from Tyrson (Scott Potter) and Cali Paulus, Mistress Bess Darnley (Sarah Patterson), Lord Griffith Abernathy (Griff Kellogg and his lady wife Francie Kellogg), Lord Alexander of Hadrian’s Keep (Matt Blazek), and Mistress Mira of Thanet (Julie Eason).
