{"id":1089,"date":"2013-07-15T18:42:33","date_gmt":"2013-07-15T18:42:33","guid":{"rendered":"http:\/\/mbouchard.com\/aneleda\/?p=1089"},"modified":"2013-07-16T01:36:13","modified_gmt":"2013-07-16T01:36:13","slug":"feast-for-mistress-sylvias-vigil","status":"publish","type":"post","link":"https:\/\/mbouchard.com\/aneleda\/feast-for-mistress-sylvias-vigil","title":{"rendered":"Feast for Mistress Sylvia’s Vigil"},"content":{"rendered":"
\"Roast<\/a>
Roast garlic hummus, plain hummus, parsley hummus, crackers, and Moretum – an herbed Roman cheese pate, and fruit display; up higher you can see the stuffed day lilies<\/figcaption><\/figure>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Beverages<\/strong><\/p>\n

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<\/p>\n

Finger-foods<\/strong><\/p>\n

Day lilies stuffed with herbs, cheese, and cucumber (Thallos of Brighton Hall’s amazing recipe)
\nhttp:\/\/www.teatimemagazine.com\/content.aspx?id=2235 – hers is a little different but this is the idea…
\nHoneydew melon balls with prosciutto (a finely sliced Italian-cured ham)
\nFresh fruit display (pears and green and red grapes)
\nFresh fruit on a tray – honeydew melon, strawberries, and blueberries
\nMinted cucumbers with garlic (http:\/\/www.godecookery.com\/friends\/frec100.htm)
\nAssortment of olives
\nFresh mozzarella served with cut fresh basil
\nSliced vegetables with a classic ranch dressing (red pepper, cucumber, celery, carrots)
\nHazelnuts in the shell (with a cracker – that was entertainment!) from Drew’s family’s hazelnut bush<\/p>\n

\"Assorted<\/a>
Assorted pickles, pickled asparagus, roast garlic, cheese<\/figcaption><\/figure>\n

A variety of pickles<\/strong><\/p>\n

Pickled peppers variety
\nSweet cucumber pickles
\nPickled asparagus
\nPickled vegetables
\nBrine pickles
\nDill pickles (served after fighting ended)<\/p>\n

Crackers, Cheeses, and Spreads<\/strong><\/p>\n

Crackers of several sorts
\nMoretum – Roman herb and garlic cheese pate (http:\/\/www.godecookery.com\/friends\/frec70.htm)
\nRoast whole cloves of garlic
\nHomemade parsley lemon hummus
\nHomemade roast garlic hummus
\nHomemade plain hummus
\nSpicy cheddar cheese
\nSliced white cheddar<\/p>\n

\"White<\/a>
White cheddar and crackers, roast garlic cloves, variety of pickled vegetables, cold ham with mustard, M&Ms, olive assortment, dates stuffed with almonds and baked in honey<\/figcaption><\/figure>\n

Meats<\/strong><\/p>\n

Meatballs with green onion, fresh basil, honey, and parsley (commercial Italian meatballs boiled with the mentioned herbs, served in a wide, low, dish)
\nBaked ham served cold with Griffith Abernathy’s homemade “Mustard of Doom”
\n<\/strong><\/p>\n

Sweets<\/strong><\/p>\n

Dates stuffed with blanched almonds, baked in honey (http:\/\/www.godecookery.com\/friends\/frec59.htm)
\nButter tarts (made by Mistress Bess Darnley)
\nShortbreads (made by Griffith Abernathy)
\nM&Ms in small bowls
\nAssortment of exotic dried fruits (kiwi, apple rings, pineapple, apricots)<\/p>\n

The people who helped to make or purchase the vigil food were myself, Lady Agnes Wanderer (Rachel Case), Lady Lucie Lovegood (Erin Neuhart LeBlanc),\u00a0 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).<\/em><\/p>\n

\"Fruits,<\/a>
Fruits, fresh mozzarella with basil, and minted cucumbers<\/figcaption><\/figure>\n

 <\/p>\n

\"Roast<\/a>
Roast garlic hummus, plain hummus, parsley hummus,<\/figcaption><\/figure>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading “Feast for Mistress Sylvia’s Vigil”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-1089","post","type-post","status-publish","format-standard","hentry","category-cookery"],"yoast_head":"\nFeast for Mistress Sylvia's Vigil - Aneleda Falconbridge<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mbouchard.com\/aneleda\/feast-for-mistress-sylvias-vigil\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Feast for Mistress Sylvia's Vigil - Aneleda Falconbridge\" \/>\n<meta property=\"og:description\" content=\"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. 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